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In light of recent natural disasters, Mammoth Espresso would like to assist the relief and recovery efforts of communities in Texas and Florida. Please join us this week as we raise funds for hurricane relief for people and animals in the affected areas.

We’re calling it Mammoth’s “A Latte Love” fundraiser. The proceeds from all lattes sold between Monday, September 18, and Friday, September 22, will go toward relief efforts for people and animals affected by Hurricanes Harvey and Irma.

All proceeds will be donated to the following relief organizations: Feeding Texas, Feeding Florida, SPCA of Texas and SPCA of Florida. Eligible drinks include hot or iced lattes or variations thereof (mocha, cardamom latte, vanilla latte, etc.).

Visitors to Mammoth Espresso  may also make a contribution to relief efforts without purchasing a latte. Just let your barista know you’d like to give $1 (or any amount) to support this fundraiser.

Thank you for your support. Please send an email to info@mammothespresso.com with questions or other inquiries. 

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August 21, 2017

We’re Hiring, Ya’ll

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Mammoth Espresso is a quality-driven coffee shop in the Warehouse District of New Orleans. We are currently accepting applications from amazing humans interested in preparing and serving espresso, coffee and tea. The available position (at this time) is for part time employment, approximately 20-25 hours per week.

The ideal candidate possesses the following attributes:

  • Smiles effortlessly and enjoys greeting customers
  • Drinks coffee and wants to learn more about it
  • Holds high standards for quality and timeliness
  • Works well in teams and can be professional at all times
  • Desires to learn and is open to constructive feedback
  • Seeks a positive and nurturing work environment

The coffee business can be fast-paced and require you to handle multiple tasks and the occasional persnickety customer. To thrive in this position you’ll need to remain unfrazzled and enjoy the bustle inherent to the barista profession. Be a true professional and a reliable team member and we’ll have some fun together slinging some of the best coffee in New Orleans.

Express interest via e-mail at info@mammothespresso.com.

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Mammoth Espresso has released the first coffee under a collaborative effort with our roasting partner, Madcap Coffee. Through the Mammoth Collaboration project we will highlight exceptional seasonal coffees that are vibrant, complex and full of life – befitting the City of New Orleans. The first release – version 1.0 – is available now in the shop. We’ll periodically update the featured coffee under the Mammoth Collaboration label to bring you something new and exciting throughout the year.

The first Mammoth Collaboration release features a blend of two beautiful Ethiopian coffees: 2/3 Ethiopian Reko and 1/3 Ethiopia Ardi. Reko is a washed process coffee from Kochere, Yirgacheffe, while Ardi is a dry processed coffee from Guji in southern Sidama. Together, these stunning coffees offer a vibrant, sweet cup and big berry fruit tones and a creamy body.

Stop by Mammoth Espresso to try this Mammoth Collaboration, which is served as hot or iced coffee and available in our rotation of featured espressos. We also have plenty of 12 oz retail bags for your home or office brewing.

Cheers ya’ll!

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Founders-and-Mammoth

It’s craft beer week, and tonight we’re celebrating with a special collaboration between Mammoth Espresso and Founders Brewing. Come join us at Ale on Oak tonight at 7 pm to wet your whistle with a tasting flight featuring Founders’ Backwoods Bastard and a special cold brew prepared by Mammoth Espresso. The flight consists of a pour of Backwoods Bastard, a Rwandan cold brew and a blend of the two.

Backwoods Bastard is a barrel aged ale with heavy aromatics of oaky bourbon barrel and roasted malt. It features notes of scotch, vanilla and subtle hints of cola, orange liqueur and nutmeg. The Rwanda cold brew Mammoth Espresso has prepared is roasted by Madcap Coffee and boasts big chocolate aromatics and a heavy dose of milk chocolate and caramel balanced by notes of stone fruit, fresh tomato and a buttery mouthfeel.

When blended together, the cold brew/ale pairing exhibits the same oaky bourbon aromatics, with notes of chocolate cream soda, dark spiced rum and a crisp Fuji apple finish. Tonight’s pouring flight is the perfect opportunity for craft coffee and beer lovers to unite!

Founders Brewing & Mammoth Espresso
Wednesday, March 17 @ Ale on Oak
7-9 pm

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EXTENDED-HOURS

Effective immediately, we’re extending our business hours until 5 pm Monday through Friday. The change is a reflection of the feedback we’ve received over the past several months from our great customers here in New Orleans. No longer will you be denied your espresso, coffee or tea fix to get you through the work day! No longer will you have to pack up your laptop before work is done, or end your coffee date prematurely. We’re here for you!

We’ll continue to operate 7 am to 3 pm on Saturday and Sunday.

 

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March 29, 2017

Spring is in the Air

Spring Fling

Spring is all around us and it’s a lively time to be in New Orleans … the festivals, the crawfish, the sunshine! To celebrate we’ve introduced a new seasonal blend to the pour over menu – Spring Fling! This blend captures the vibrancy and liveliness of two of our favorite coffees – Kanzu (Rwanda) and Galeras (Colombia) – which together create a spirited, sparkling coffee with floral notes and hints of peach, berries and light honey.

We’re also debuting Inza, a beautiful Colombian coffee with a sugarcane sweetness, notes of plum and a juicy mouthfeel. Our full coffee lineup is below. As always, we’ll also rotate through each of these coffees on the espresso bar!

Spring Fling (Blend)
Peach, raspberry, delicate and floral
Blend: Kanzu, Rwanda, and Galeras, Colombia
Variety: Bourbon, Caturra and Castillo

Inza (Colombia)
Floral, juicy, sugarcane and plum
Region: Inza, Cauca
Variety: Typica and Caturra

Galeras (Colombia)
Floral, cherry juice, apricot and tea
Region: Pasto, Narino
Variety: Caturra and Castillo

Lucas Melo (Colombia)
Tropical fruit, sugarcane, syrupy and mixed berries
Region: El Tambo, Narino
Variety: Caturra and Castillo

Kanzu (Rwanda)
Sweet, stone fruit, tomato jam and spice
Region: Nyamasheke
Variety: Bourbon

All coffees are roasted with love by our friends at Madcap Coffee.

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In spring 2016 we introduced San Sebastian here at Mammoth Espresso and it was an immediate crowd pleaser. We’re happy to share this new harvest from Huila, Colombia, with you. Look for notes of milk chocolate, cherry, citrus and subtle jasmine in this balanced, crisp coffee. San Sebastian also makes an excellent iced coffee and we’ll have it routinely as our featured espresso.

Roasted by Madcap Coffee, San Sebastian is the product of small shareholders around the town of La Plata in Huila, a famed coffee producing region in southwest Colombia. San Sebastian is comprised of 30 lots of the nearly one thousand evaluated to make this exceptionally selective coffee. The area surrounding La Plata is ideal for coffee production, with high elevations, plenty of rainfall and cool temperatures.

The farmers in La Plata are also assisted by the Asociacion de Productores de Cafe de Alta Calidad del Occidente del Huila (OCCICAFE), which helps to build skills and knowledge that lead to long term sustainability within this coffee community. By working with OCCICAFE, the farmers of La Plata have seen greater yields and higher quality, which, in turn, leads to a higher market value for their coffee.

Here’s a look at our full coffee lineup:

San Sebastian (Colombia)
Crisp, floral, citrus and balanced
Region: La Plata, Huila
Variety: Caturra and Bourbon

Kiryama (Burundi)
Sweet, plum, blackberry and lavender
Region: Kayanza
Variety: Bourbon, Jackson and Mibirizi

Kanzu (Rwanda)
Sweet, stone fruit, tomato jam and spice
Region: Nyamasheke
Variety: Bourbon

Galeras (Colombia)
Floral, cherry juice, apricot and tea
Region: Pasto, Narino
Variety: Caturra and Castillo

Lucas Melo (Colombia)
Tropical fruit, sugar cane, syrupy and berries
Region: El Tambo, Narino
Variety: Caturra and Castillo

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January 18, 2017

Introducing Kiryama

Kiryama

We’re excited to introduce Kiryama, a beautiful coffee from roughly 3,500 small landowners in Butaganzwa, Kayanza, in North Central Burundi. Kiryama is comprised of Bourbon and Bourbon-derived varietals (Jackson, Mibirizi) that predominate the coffee production in Burundi. The variety, along with the terrior of the area, produces a sweet cup, and the meticulous processing results in a super clean profile.

Kiryama (Burundi)
Plum, blackberry and lavender
Region: Kayanza
Variety: Bourbon, Jackson and Mibirizi

Coffees from Burundi have received much acclaim in recent years. A relatively small country located just south of Rwanda, Burundi’s primary export is coffee production. In the past decade the strides of Burundi in specialty coffee production have been outstanding, and this coffee roasted by Madcap Coffee Co. is no exception. We’ll have Kiryama around for a short time and we hope you enjoy it as much as we do.

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December 28, 2016

Our Current Coffee Lineup

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We’re happy to share such a terrific lineup of coffees with you. Fresh crop Colombians are just starting to roll in, and this Galeras was one of our most popular coffees last season. We have two beautiful Ethiopian coffees, Reko and Yukro, boasting sweet lime and lemon notes, respectively. Nelson Moreno and Karinga are two all-around fantastic coffees, with Nelson Moreno being fuller, sweeter and with big chocolate presence, and Karinga with juicy, tropical notes.

We hope you enjoy these coffees as much as we do!

Galeras Beauty ShotGaleras (Colombia)
Floral, cherry, apricot and tea
Region: Pasto, Nariño
Variety: Caturra and Castillo

This coffee takes its name from Volcán Galeras, an active volcano near the coffee farms in southwest Colombia that comprise Galeras. This is the third season that our roaster, Madcap Coffee, has worked with the small landowners who farm coffee in this community (many farming less that 3 acre lots) and perhaps the finest vintage yet.

Nelson Moreno Beauty ShotNelson Moreno (Honduras)
Chocolate mousse, marzipan and ripe plum
Region: El Cedral, Santa Barbara
Variety: Pacas, Bourbon and Limpira

Santa Barbara, Honduras, has emerged as a star in specialty coffee in recent years, drawing comparisons in quality and flavor profile to Kenyan coffee. The entire Moreno family grows coffee in this region, and each season cousins, aunts and uncles all band together to help tend to each other’s plots. The coffee is then dried and processed together at their grandpa Pedro’s home.

Reko Beauty ShotReko (Ethiopia)
Sweet lime, cocoa and lemongrass
Region: Kochere
Variety: Heirloom

The Reko mill sits a lofty 2,200 meters above sea level, and processes coffee from small landowners nearby in Kochere. While the process here is similar to other washed Ethiopian coffees, the level of quality and attention to every detail make Reko a standout. The long fermentation, sorting, washing and drying result in a wonderfully bright and clean cup.

Yukro Beauty ShotYukro (Ethiopia)
Bright, citrus, berries and black tea
Region: Gera District, Jimma
Variety: Heirloom

While residing in an area of western Ethiopia generally associated with low-quality coffees, the Yukro mill began as a partnership with an NGO named Technoserve. Through this relationship, Technoserve provides the tools needed for the cooperative to improve quality, market their coffee and, ultimately, earn more money for their product. Now in its 7th year, Yukro is producing some of the best coffee in the world.

Karinga Beauty ShotKaringa (Kenya)
Tropical, sparkling, jasmine and clean
Region: Thika District
Variety: SL 38 and SL 34

The Karinga Factory processes the coffee of nearly 1,000 small lot coffee farmers, and consistently produces some of the most delicious coffees in the world. Part of this success can be attributed to the level of support the factory provides to its member farms, including a full time agronomist who makes regular visits to farms to ensure proper quality standards are met.

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Urban Outfitters recently opened its New Orleans location, and with it, the fashion chain published a guide to some of the best food, drink and culture New Orleans has to offer.

On Mammoth Espresso:

If you’re looking for an excellent espresso that will knock your socks off but the barista won’t make you feel dumb for not knowing that your Ethiopian bean is lemony and acidic, then this is your place. Also a spot to get some work done if you’re looking to stay for awhile.

Check out the full OU blog here.

Photo via Urban Outfitters

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