Our Coffee is from a Star-Ship so you will enjoy the Mother-Roast.

Merchandise inspired by our coffee, guest musicians, and guest artist.

Guest musicians contributing awesome music to reach customers through our coffee brand.

These are perfect picks for your kitchen!

We are offering our consumers the finest coffee available that accompanies music and a comic book web series standing out of the box of your typical coffee brand.

We support youth and community with grace.

Learn more about our coffee bean standards.

Read our blogs and stay awesome.

Whip up a fine brew and be merry.

5% of all sales are donated to support youth & community.

The Global Citizen Joe show!

Making a difference in our community and the whole planet earth.

We spread inspiration so we would love to hear from you.

We love what we do here at GC Joe ensuring excellence is delivered at every angle.

We want to make a difference and be part of the consumers’ satisfaction and are happy to go the extra mile to ensure excellence is delivered.

Nikola Tesla's theory of three, six, and nine with our coffee roast.

Sip on your coffee while you tackle task, here are some DIY tips to start.

Recharge your mind and mollycoddle your body.

Let's chow but first cook it!

A great ‘cuppa’ is only as strong as the people behind it, which is why the Global Citizen Joe team is so focused on customer satisfaction.

Coffee Recipes

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

1/3 c Irish cream liqueur


1 1/2 c Freshly brewed coffee


1/4 c Heavy cream, slightly sweetened and whipped, opt.


Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

  • 1 min lu

4 c Strong fresh coffee


1/4 c Sugar


1/2 c Irish whiskey


1 c Whipping cream


2 tb Sugar


2 tb Irish whiskey


Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

  • 1 min lu

1 c Chilled brewed coffee, made double-strength


2 tb Confectioners' sugar (rounded tablespoons)


3 c Chopped ice


Combine the coffee, sugar, and ice, and blend until creamy.

1 c Chilled brewed coffee, made double-strength


2 tb Confectioners' sugar (rounded tablespoons)


3 c Chopped ice


Combine the coffee, sugar, and ice, and blend until creamy.

  • 1 min lu

3 c Chilled double-strength coffee


1 tb Sugar


1 c Half and half

 

4 Scoops (1 pint) coffee ice cream


3/4 c Chilled club soda


Sweetened whipped cream, 4


Maraschino cherries,


Chocolate curls or cocoa, for garnish, optional


Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

  • 1 min lu

2 c Brewed espresso


1/4 c Sugar


1/2 ts Ground cinnamon


In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

  • 1 min lu

2 c Half-and-half


15 oz Can cream of coconut


4 c Hot brewed coffee


Sweetened whipped cream


Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

2 c Half-and-half


15 oz Can cream of coconut


4 c Hot brewed coffee


Sweetened whipped cream


Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.

  • 1 min lu

1/2 c Hot coffee


2 tb Creme de cacao liqueur


1 Scoop Mint chocolate chip ice cream


For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

1/2 c Hot coffee


2 tb Creme de cacao liqueur


1 Scoop Mint chocolate chip ice cream


For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

  • 1 min lu

1/3 c Ground coffee


1 ts Chocolate extract


1/2 ts Mint extract


1/4 ts Vanilla extract


Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings

  • 1 min lu

2 tb Instant coffee


1/4 c Sugar


1 ds Salt


1 oz Squares unsweetened chocolate


1 c Water


3 c Milk


Whipped cream


In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

  • 1 min lu

3/4 c Ground Coffee


2 2/3 c Water


Ground Cardamom


1/2 c Sweetened Condensed Milk


Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

3/4 c Ground Coffee


2 2/3 c Water


Ground Cardamom


1/2 c Sweetened Condensed Milk


Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

  • 1 min lu

1/3 c Ground coffee


1/4 ts Freshly ground nutmeg


1/2 ts Chocolate extract


1/2 ts Almond extract


1/4 c Toasted almonds, chopped


Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

1/3 c Ground coffee


1/4 ts Freshly ground nutmeg


1/2 ts Chocolate extract


1/2 ts Almond extract


1/4 c Toasted almonds, chopped


Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

  • 1 min lu

1/2 c Half-and-half


1/2 c Freshly brewed espresso


2 tb Brandy


2 tb White rum


2 tb Dark creme de cacao


Sugar


Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

  • 1 min lu

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