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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.

CHOW

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
  • 1 min read
4 Points Serving Size : 5 
1 pound boneless skinless chicken thighs -- cut in 1" pieces 
1 cup fresh baby carrots, cut in halves -- lengthwise 
1 cup sliced fresh mushrooms 
1/2 cup chopped onion 
1/2 cup water 
1/4 teaspoon garlic powder 
1/8 teaspoon dried thyme leaves 
1 14 1/2oz can ready-to-serve chicken broth 
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free, with 30% less sodium 
1/2 cup milk 
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Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and 
add 2 T of the oil. Drain the marinade from the chicken and reserve. 
Brown the chicken pieces well in the wok, then remove and set aside. Drain 
the oil from the wok and discard. Heat the wok again and add the 
remaining 2 T oil. Chow the garlic for a moment and add the onions and 
the dow see mashed with the sherry. Chow for a moment and add the green 
peppers.
Return the chicken to the wok along with the reserved marinade. Add the 
ingredients for the final sauce. Stir well and cover. Simmer the dish 
until the chicken is tender but not overcooked, about 20 minutes.
  • 1 min read
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and 
mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 
2 T of the peanut oil. Toss the noodles about in the oil until they are 
very hot and begin to color just a bit on the edges. Remove to the 
serving platter and set aside. Heat the wok again and add 3 T of the 
peanut oil along with the garlic and ginger. Chow for a moment and add 
the rinsed black beans and the sherry. In this chow the onion and green 
pepper, just until very hot. Remove to the serving platter. Heat the wok 
a third time and add 2 T of the peanut oil and the meat. Chow on one side 
only until it begins to brown. Return the vegetables, the noodles, and 
the sauce to the wok and toss with the meat until hot. Add the bean 
sprouts, toss just a minute or so and serve. Garnish with Chinese 
parsley.
  • 2 min read
  • 1 min read
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" 
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, 
and garlic together. Place chicken in marinade, turning to coat. Marinate 
at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg 
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg 
and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat 
oil to 350. Fry chicken pieces in batches one layer deep until crisp, 
golden brown. Be sure to let oil come back up to 350 between batches. 
Drain on paper towels and serve at once.
  • 1 min read
Mix the above ingredients well and set aside. Cook chicken in a little 
oil and minced garlic. When the chicken is no longer pink, add the 
bamboo shoots and the green pepper to the wok (or fry pan if you don't 
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine 
vinegar over the chicken/veggie mixture and cook another minute. Add nuts 
and cook another minute. Pour sauce over the contents of wok and cook 
until heated through. Serve over hot cooked rice with a nice side dish 
liked my Szechuan Green Beans (see Green Beans R? under this same BB)
  • 1 min read
1 tablespoon Salted black beans
1 pinch Black pepper

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu 
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 
minutes. Sprinkle with pepper & serve.
  • 1 min read
In 3 1/2 to 4-quart Crock-Pot slow cooker,
combine potatoes, ham, corn, bell pepper and onion; mix well.

2. In small bowl, combine soup, milk and flour; beat with wire
whisk until smooth. Pour soup mixture over potato mixture;
stir gently to mix. 3. Cover; cook on low setting for 7-9 hours
or until potatoes are tender.

Ingred. Info: Potatoes cook more quickly when cut into small
pieces; cubed potatoes will cook faster than quartered potatoes.
The 1-inch chunks of potato in our recipe work well as they do
not get too soft during the long cooking time.
Ingred Sub: Leftover cooked roast beef or turkey can be used
in place of the ham.
  • 1 min read

1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil.

Melt margarine in small pan.

Cut up chicken wings.

Discard tips. Mix all dry ingredients in bowl.

Dunk chicken wings in margarine and roll in cheese mixture.

Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

  • 1 min read

Roasted Beets: 4 bunches of beets (trim root ends and remove tops)

2 Tablespoons of olive oil Coat beets with oil.

Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.

Cool, peel, and dice.

Dijon Honey Vinaigrette: 1 Tablespoon of lemon juice

1 ounce white wine vinegar

1 Tablespoon honey

1 ounce dijon mustard

1 teaspoon dried thyme

4 ounces vegetable oil salt & white pepper to taste

Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:

1/4 pound French Feta cheese (crumbled)

1 pound of spring mix lettuce

2 heads Belgium endive

Place three endive leaves symmetrically on each plate.

Toss spring mix with vinaigrette.

Divide between plates, top with diced beets and feta cheese.

  • 1 min read
1 cabbage
2 celery stalks
3 carrots
1 lb. ground chuck
1 egg
1/3 c. minute rice
3 pieces torn bread
1. Core and remove the outer leaves from: 1 cabbage
2. Separate leaves under cold, running water. Let each leaf fill with water and they will slip off with a little gentle tug.
3. Parboil 8-10 leaves for about 3-4 minutes. Drain in sink and let cool.
4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots
5. Place chopped vegetables in bottom of crockpot. Season with: salt and pepper to taste
6. Mix together: 1 lb. ground chuck 1 egg 1/3 c. minute rice 3 pieces torn bread
7. Wrap each cabbage leaf around equal amounts of beef mixture and place seam-side down on top of vegetables in crockpot.
8. Over top, pour: 1 can tomato sauce 9. Cook on low all day
  • 1 min read

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