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Goblin Grog: An Enchanting Coffee Experience

If you’re a coffee enthusiast seeking a bold and captivating flavor experience, look no further than Mountain Town Coffee Roasting’s Goblin Grog. This medium roast is a unique creation that stands out among its Indonesian counterparts. With its creamy and rich profile, accompanied by tantalizing notes of vanilla bean and dark chocolate, Goblin Grog is a true treasure for coffee lovers.

Goblin Grog enchants with its distinctive flavor profile. Unlike many Indonesian coffees known for their earthy tones, Goblin Grog takes a different path, providing a smoother and more refined experience. The medium roast strikes the perfect balance, allowing the flavors to shine through harmoniously. As you savor each sip, you’ll be greeted by the luxurious embrace of creamy vanilla bean notes, reminiscent of a decadent dessert. The subtle hint of dark chocolate adds depth and richness, creating a truly indulgent coffee experience.

Whether you’re a seasoned coffee aficionado or simply seeking a remarkable coffee experience, Goblin Grog is a must-try. Indulge in this bold and medium roast, allowing it to transport you to a world of exquisite flavors and a touch of goblin folklore. So, grab your favorite mug, prepare to be enchanted, and savor each sip of Mountain Town Coffee Roasting’s Goblin Grog.

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Skull Stamp by Amanda Smith

Skull Stamp by Amanda Smith is featured in Cryptids and Coffee Volume 1. Issue 2. You can find more of Amanda’s work on Instagram and in future issues of Cryptids and Coffee (A zine for people who love one or the other.)

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The Squonk: From Folklore to Flavorful Beans

In the realm of cryptids, there are few creatures as intriguing and elusive as the Squonk. This mythical creature, known for its melancholic nature and ability to dissolve into tears, has captured the imagination of storytellers and artists for generations. However, its presence doesn’t end there. Mountain Town Coffee Roasting has harnessed the essence of the Squonk to create a coffee blend that not only tantalizes the taste buds but also celebrates the rich tapestry of pop culture.

While the Squonk may not be as widely recognized as some legendary creatures, its unique qualities have earned it a special place in various forms of pop culture. From literature to music and even gaming, the Squonk has left its mark.

In literature, the Squonk has appeared in various works, often as a symbol of sorrow and vulnerability. Its tearful nature has been a source of inspiration for authors exploring themes of melancholy and the human condition.

Musicians, too, have drawn inspiration from the Squonk. Progressive rock band Genesis immortalized the creature in their iconic song “Squonk.” The haunting lyrics and ethereal melodies captured the essence of the Squonk’s sadness, captivating audiences worldwide.

In the realm of gaming, the Squonk has found its way into the hearts of players. From magical creatures in fantasy role-playing games to collectible cards in trading card games, the Squonk’s unique characteristics have been embraced by gamers seeking a touch of mystique.

Our goal at Mountain Town Coffee Roasting is to roast exceptional coffee and artfully embrace the mythical allure of the Squonk. Drawing inspiration from the creature’s legendary tears, we have roasted a coffee that encapsulates its essence.

A Squonk Supreme is a medium-bodied Rwandan coffee that delivers a fusion of flavors. With hints of pineapple, lemon verbena, grapefruit, berry, and honey, it offers a mesmerizing taste experience. Just like the Squonk’s tears, this bean evokes a sense of despondency that mingles with the joy of a perfectly brewed cup, leaving a lasting impression on the palate.

As we savor the aromatic brew, let us celebrate the fusion of folklore and pop culture, recognizing the profound influence these captivating cryptids have on our collective imagination. So, next time you seek a truly exceptional cup of coffee, embrace the mystique of A Squonk Supreme and embark on a remarkable journey through flavors and legends, courtesy of Mountain Town Coffee Roasting.

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Discover Legendary Whole Bean Coffee at the Ellijay Farmers and Artisans Market with Mountain Town Coffee Roasting

Calling all coffee enthusiasts and lovers of local produce and art! Mountain Town Coffee Roasting is thrilled to announce our participation in the Ellijay Farmers and Artisans Market, bringing you a selection of our finest whole bean coffees. Join us every Saturday through September from 8:00am to 12:00pm in downtown Ellijay, Georgia. Get ready to embark on a coffee adventure like no other as we showcase our unique blends inspired by cryptids. From the mysterious Sasquatch Select to the lively Jackalope Joe, our exceptional whole bean coffees will transport you to new realms of flavor and imagination.

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Brain Juice by William Dover

Brain Juice is featured in Cryptids and Coffee Volume 1. Issue 1. You can find more of Will’s work on Instagram and in future issues of Cryptids and Coffee (A zine for people who love one or the other.)

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Recipe: Hot New Orleans

Whole Bean Coffee
Roasted Chicory
Milk of Choice
Sweetened Condensed Milk

Secret Step 0: Pick the right beans
Recently, I’ve been using Jackalope Joe. It’s a fruity Ethiopian coffee that sets the stage for this drink. I’ve also had good results with Dancing Goats from Batdorf and Bronson. In a pinch, you can skip steps 1 and 2 and use a premade cold brew concentrate (if you can’t make your own, store-bought is fine.)

Step 1: Brew cold.
Grind your beans. Grind them right before you brew your coffee.
Don’t grind them ahead of time; this will make bad coffee. Use a burr grinder. If you don’t have a burr grinder, stop. Buy a burr grinder, and then grind your beans. A blade grinder is good for spices, not coffee, no matter what Mr. Coffee says.
Grind your beans in a coarse setting. You want one cup of ground coffee for every 4 cups of water you’re brewing. (1/4 cup of grounds for each cup of water.)
Stick the grounds at the bottom of a vessel. I use a mason jar, but it doesn’t really matter.
If you’re committing the whole pot to New Orleans style, you can, at this point, add one tablespoon of ground, roasted chicory for each cup of water in your brew. If not, we’ll do that later.
Filter your water, then pour it over your grounds. Shake your container gently, then stick it on the counter for 10 – 14 hours to brew.
Check on it in a few hours, and shake it again if you want

Step 2: Strain your cold brew
I affix a coffee filter to the mouth of the mason jar with a rubber band and strain the coffee through this. You could use a fine mesh sieve (like you might use for catching tea leaves) or whatever other method you like. You want to separate this coffee concentrate from your grounds.
This cold brew concentrate will keep for several days and taste wonderful on its own, or with a pinch of salt.

Step 3: New Orleans (part one)
If you did not add your chicory above, separate out a portion of your cold brew to take to New Orleans. Add one tablespoon of roasted chicory for each cup of water.
Let this infuse overnight, and strain again using the method of your choice.

Step 4: New Orleans (part two)
Pour one cup of your cold brew concentrate into a tall glass. Add 1/4 cup of whole milk. Stir in 1/2 to 1 tablespoon of sweetened condensed milk (to taste.)
Stir it well. That stuff is thick, and it will resist incorporation at first. It’s worth it.
At this stage, you have a classic New Orleans iced coffee. This is one of my favorite Summer coffee drinks. You could stop here and enjoy, but I encourage you to press on.

Step 5: Hot New Orleans
The above concoction is wonderful cold, but a little heat and agitation go a long way toward making it even better. You have two options:
1) A saucepan on the stove. Heat over medium heat for 3 minutes. Whisk until moderately frothy, decant, and serve.

2) Use a countertop electric milk frother to heat and froth the beverage. These operate like electric kettles but with an implement for agitating the liquid. This is what I do.

(Of course, if you have an espresso machine, you could use your steam wand. We do this in our shop, but that’s cheating for an “at home” drink.)

Now, that sounds like a lot of work when it’s all spelled out like that. Let me summarize:
1) Make cold brew (with or without chicory)
2) Add chicory, if you didn’t make cold brew with chicory
3) Add milk and sweetened condensed milk
4) Heat and agitate
I keep a pitcher of cold brew with chicory in my fridge, splash in some milk and a spoonful of sweetened condensed milk in the morning, and let the mixture go for a ride in the Instant Frother. It takes less time than brewing a fresh pot and scratches the same itch as a caffè latte.
You could use a milk substitute (oat milk works well in this case), but I haven’t found a dairy free alternative for sweetened condensed milk that works.

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Cryptids and Coffee The Tripodero

The Tripodero hails from the chaparral forests of Southern California. As its name alludes, the creature stands on three limbs, two thin telescopic legs, a kangaroo like tail, and is fashioned in a stance like a tripod. The anatomy of the Tripodero’s legs gives this creature the ability to vertically elevate at will through the thicket of the chaparral floor and rise above to view potential prey. The Tripedro is small, stealthy, and stout. Its snout stretches over its head to quickly devour food and store small pellets of hardened clay gathered from the chaparral floor.

The chaparral forests are mostly fixed on slopes and ridges, giving the Tripedro a sight advantage. When it acquires a target, the Tripodero will use a round of clay stored in its snout and, with a sitting motion, project the hard clay at its victim to render it unconscious. Once the victim is clearly down, the Tripodero will contract its legs, descend the ridgeside, and eat its prey until the last bone is gone.