What we do

How we brew

posted on Wednesday, March 14, 2012 - 4:15pm by Ronnie

Last weekend we headed north to New York for Coffee Fest, where we raised a small booth, set up an enormous brew bar (9 ft, 18 drippers), and rearranged myriad notions of what Specialty Coffee means on the East Coast. We got an impossibly huge hand from The Sheed/Rasheed from Filter, Dwight from Kava, and our crew at the Roastery, including Jin, Jonathan, Andy, and Vince. The reception to our coffees, our rebranding, our booth, our classes, and our deep voices—I mean, have you talked to me lately?—was alarmingly extravagantly positive. The whole thing was a thrill ride, and we’d do it again this weekend if it were an option.
Thanks to our friends for making it work. Thanks to Coffee Fest. And thanks to every single person who stopped by to talk shop, sip coffees with us, and raise an eyebrow or two.

Earth's Longest Brew Bar
Jonathan and Rasheed
Ceremony Coffee Roasters Booth
Rasheed Filter Coffeehouse

posted on Wednesday, March 7, 2012 - 10:15am by Ronnie

Vince (aka, Geppetto) has been steadily chipping/drilling/sanding away at creating some gorgeous, custom wood and steel brew bars to showcase at Coffee Fest NYC. Here's a sneak peek:

olive wood bar top
cocobolo bar top
olive wood bar
cocobolo bar

posted on Wednesday, February 29, 2012 - 2:30pm by Ronnie

Andy and Jonathan headed to Manhattan this past weekend with kettles full of dynamite to compete in the 2012 Brewers Cup, part of the North East Regional Barista Competition. The whole event was another beautiful reminder of how genuine, smart, and collaborative the specialty coffee community can be. And, although our guys didn't make it into the final round, they took home (more than lightly bruised egos) a wealth of good vibes, new thoughts on brewing methods, and beans. In case you're brewing out there somewhere, and you like sharing and experimenting too, here's the recipe Jonathan had prepared for his final round presentation:

Coffee: Colombia Buena Vista, a fully washed Caturra varietal
Brewer: Small Beehouse ceramic dripper with customized #2 white, Melitta filters
Brew Ratio: 1:16
Dose: 13 g coffee to 208 g water (at 207-195°F)
Bloom Time: 25 sec
Total Time: 2:40
TDS: 1.28-1.32%
Extraction: 18-18.5%

Result: Lucid flavors of plum, raisin, raw sugar balanced by stone fruit acidity and pastry sweetness, all cooling into a port-like experience.


Upcoming Public Events

Weekly Coffee Break: Rare and Experimental - BALTIMORE

Join us every Saturday at our Baltimore Workshop (520 Park Ave) for a taste of what's new and exciting at Ceremony!

This week, we'll be tasting our current line up of Rare and Experimental coffees!

Free for all, no registration.

Upcoming Wholesale Labs

Intermediate Espresso: Recipe + Flow - BALTIMORE

An essential topic for all baristas, new or old. This course moves beyond the basics to cover the shot-to-shot variable that most fundamentally alters your espresso extraction: recipe. From dose to beverage weight, we'll use scales to dial-in and work to understand how different roast levels and ages of roast affects your recipe!

Level 2

Complimentary for Wholesale Partners
$38 for Non-Exclusive Wholesale Partners
$150 for General Public