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Sweet Little Thing is the latest addition to the Mammoth Espresso signature drink menu. Served ice cold, it’s ideal for the warm and muggy New Orleans spring and adds just enough pep to get you up and running. This drink is our modern interpretation of the Italian classic Shakerato.

Sweet Little Thing (or Thang if you prefer) combines a doubleshot of Madcap Coffee’s Third Coast espresso with half and half from Progress Milk Barn and a quick hit of Madagascar vanilla. The drink is shaken with ice until it’s frosty cold and has a texture somewhat resembling a milkshake. It’s then strained into a rocks glass before we add sweetly aromatic Burlesque bitters from Nola’s own Bittermens.

Stop by the shop to experience it for yourself.

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In the month since Mammoth Espresso first opened, we’ve had a number of conversations with our guests about milk alternatives. After a few weeks of testing different recipes, we’re pleased to announce our housemade almond milk. It’s now available in any milk drink or cafe au lait. Just ask for an almond milk substitution when ordering.

When testing various recipes, it became obvious that almonds alone left the “milk” a bit watery, which didn’t hold up well against espresso. We’ve reinforced the almonds with macadamia nuts, and for a slightly sweet touch we’ve also included Medjool dates. Note there are no additional sweeteners added to the almond milk.

Try it as a milk alternative and feel free to e-mail any feedback to info@mammothespresso.com.

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April 20, 2016

Introducing Kinyovu

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Kinyovu is a stellar coffee from Madcap Coffee and the latest addition to the Mammoth pour over bar. It comes from Kayanza, an area in north Burundi, which has produced incredible coffees in recent years. Kinyovu contains 100% Bourbon varietals (Bourbon, Jackson and Mibirizi, to be precise), producing an intensely sweet and well-structured cup. Look for notes of plum, blackberry and milk chocolate in this syrupy coffee.

We’re offering Kinyovu on our pour over bar as both hot and iced coffee, and we’ll soon also have 12 oz retail bags available.

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We’ve had several requests to publish our coffee lineup, and since we just received a shipment of fresh and delicious coffees we thought it’d be a perfect time to share some details. Some basic info is provided below on each of our coffees, but if you’d like to know more just pop into the shop to chat or ask questions.

Note that all coffees are available hot or iced, and are brewed to order on our pour over bar. They can also all be served as either Cafe au Lait or a Black Eye.

Luis Reinoso (Colombia)
Tasting notes: Delicate, citrus, stone fruit and chocolate
Region: Herrera, Tolima
Variety: Caturra and Bourbon

Kinyovu (Burundi)
Tasting notes: Plum, blackberry, syrupy and milk chocolate
Region: Kayanza
Variety: Bourbon, Jackson and Mibirizi

Yukro (Ethiopia)
Tasting notes: Bright, lemony, berries and black tea
Region: Gera District, Jimma
Variety: Heirloom

Galeras (Colombia)
Tasting notes: Full, jasmine, tropical and mixed berries
Region: Pasto, Narino
Variety: Caturra and Castillo

La Princesa (Peru)
Tasting notes: Floral, creamy, balanced and spice
Region: Puno
Variety: Typica, Bourbon and Caturra

Las Serranias (Colombia) *Decaf
Tasting notes: Creamy, syrupy, deep and earthy
Region: Pitalito and San Agustin, Huila
Variety: Colombia and Caturra

All coffee is roasted by Madcap Coffee in Grand Rapids, Michigan.

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This week, Where Ya’t covered Mammoth Espresso in their April Food News feature. The coverage focused on our mission, to create the absolute best espresso, coffee and tea that we can, and to do it in a friendly and approachable way without a trace of pretension.

April Food News
https://www.whereyat.com/april-food-news

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Just open for mere weeks, Mammoth Espresso finds itself in good company on Eater.com’s coffee heat map! Eater.com goes so far as to call Mammoth a “heavy hitter” and says our “tea program is one of the best in town.” Thanks Eater!

Where to Drink Coffee in New Orleans Right Now
http://nola.eater.com/maps/best-new-nola-coffee-cafe-heatmap

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Espresso Tonic

We had some terrific coverage from the New Orleans Advocate, including Jonathan’s hand pouring our Mammoth Espresso Tonic on the front page!! Whoo! It was a great feature, and it touched on some important points that we’ve been putting out there for a while.

“According to Jonathan Riethmaier, the owner of Mammoth Espresso and co-founder of the New Orleans Barista Social Club, these clients favor cafes that allow the wealth to trickle down to the farmer who grows the coffee beans — an attitude that improves farming communities and the quality of coffee.”

It’s true, we love to talk about where coffee comes from and how that plays a part in the cost to the consumer. We have a high standard for how the growing communities are impacted by the coffee we serve, and we believe that coffee production must be environmentally and financially sustainable.

The Advocate also sheds light on the Mammoth Espresso name:

“Even though espresso is a minuscule drink, it can be a really big deal,” said Riethmaier. The shop’s moniker is based on this seeming paradox.

Not craft cocktails or fine wines, but specialty coffee, new shops rapidly growing in New Orleans
http://www.theneworleansadvocate.com/features/food/15365104-171/not-craft-cocktails-or-fine-wines-but-specialty-coffee-new-shops-rapidly-growing-in-new-orleans

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NOLADOTCOM

We were happy to have hosted the Times-Picayune/Nola.com to introduce our shop and concept to their readers. The Times-Picayune’s food writer, Todd Price, calls us a “serious coffee shop” and the “latest destination for quality caffeination.” The article also gives a nice nod to our tea program, which we believe to be among the best in New Orleans.

Also, the photos are gorgeous!

5 Facts About Mammoth Espresso
http://www.nola.com/dining/index.ssf/2016/03/5_facts_about_mammoth_espresso.html

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The folks at The Gambit have a nice feature of Mammoth Espresso. Writer Will Coviello highlights our Seraphim pour over bar, as well as the attention to detail we put into our tea program.

“Mammoth uses Seraphim brewing system, which brews individual cups to order in three minutes in a fashion similar to pour-over coffee. The staff also pays close attention to teas, steeping different teas at appropriate temperatures and times”

In fact, our Seraphim system is a pour over, it’s simply automated and custom dialed to bring you the perfect cup of coffee, each and every time.

We’re particularly happy to have our tea program highlighted. We don’t mention this enough, but every tea (that’s 15 unique teas) on our menu is dialed in according to: a) dose, b) water temperature and c) steep time.

Mammoth Espresso Coffeehouse Opens in the Warehouse District
http://www.bestofneworleans.com/gambit/mammoth-espresso/Content?oid=2908902

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Mammoth Espresso received a terrific write-up from the staff at Eater.com, who can also take some fine photos! Check out this coverage of our pour over system, tea menu and all our baked goodies!

Look Inside Mammoth Espresso, Now Open in the Warehouse District
http://nola.eater.com/2016/3/24/11298440/look-inside-mammoth-espresso-now-open-in-the-warehouse-district

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