Fresh locally roasted coffee beans near the Village or Chelsea?
I make cappuccino at home every morning. Finally making the move from pre-ground Illy to burr grind at home just before brewing.
I'm used to Illy Medium Roast espresso which I've been using for ten years. My wife and I detest burnt tasting coffee, not looking for over-roasted beans, even though the greasy shiny look is appealing. We do kind of like the slightly sweet "Cafe Vergnano" they sell at Eataly (half the price of Illy). But their grind was too coarse, and again I don't want beans roasted in Italy or Seattle, I want beans roasted in NYC.
Where should I be buying my beans? I'd prefer to buy from a NYC based company which is roasting in NYC. I'd prefer not to purchase from an out of town national chain like Whole Foods even if they are supplied by a local roaster. I figure that roasting adds around 100% to the value of green beans, would like to keep most of that 100% in the city. My first home-ground brew tomorrow will be with "Heartbreak Espresso" from Cafe Grumpy. Who and what else should I try?
Porto Rico banned me from the store fifteen years ago after they refused to honor a discount they promoted in the Villager newspaper, so I'm not eager to go back there, although there's little likelihood they'd remember me. Unless you tell me their beans are fantastic. Is McNulty's still a player?
224 W 20th St, New York, NY 10011
Porto Rico Importing Co.
201 Bleecker St, New York, NY 10012
McNulty's Tea & Coffee
109 Christopher St, New York, NY 10014
Gimme! roasts in Ithaca, not NYC.
Current roasters I would recommend from NYC in order of preference:
1. Cafe Grumpy, 4 branches + some wholesale accounts
2. Stumptown, 1 branch + hundreds of wholesale accounts
3. Blue Bottle, 1 branch + another couple opening this year and some wholesale accounts
Just opened and roasting in Williamsburg, good so far:
Caffe Vita roastery, from Seattle
There are cafes in NYC offering coffee from good upstate roasters such as the aforementioned Gimme! and Plowshares.
But all the good small batch roasters US-wide have NYC outlets that sell coffee roasted 3-10 days ago, and this coffee can be as good as anything roasted here. These include Barismo, Counter Culture, Intelligentsia, PT's, Madcap, Ecco Caffe, and many others.
re: Peter Cuce
Hey Peter, you actually recommended Blue Bottle to me on a different thread, but I can't find it doing a quick search and am too lazy to do a more extensive one. So... talk here?
Tried Blue Bottle yesterday, the siphon coffee at the bar in the back. It's an amazing process and this was the first time I'd tried it. The barista was wonderful. I'm surprised rocket launchers and laser beams aren't part of the process. It's so.... so.... space age? But paraphernalia aside, I didn't think the coffee was noticeably more wonderful than other high quality non-siphon coffee. Am I just a pedestrian coffee drinking who knows nothing about coffee? (Entirely possible... I have been known to drink leftover cold coffee from the day before, reheated, since I hate wasting stuff.) Or do you think siphon coffee is just one of many ways to get to a good product? Or do you think there are other spots in NYC that make siphon coffee better?
I'm going to go read your blog, too....
Siphon coffee is hard to find in NYC - I actually can't think of another spot doing it. But as you say, it's merely a method of preparation.
I would never say it's the best method - I don't think there is such a thing. There is no particular method or type of equipment that will produce "the best" cup of coffee every time, since coffee is not a monolithic entity, and you can find proponents for all methods of coffee preparation, including French press, various types of pourovers, and of course, espresso, and some are better than others for different types of beans. What these different methods will do is highlight different qualities of the coffee. A fun thing to do is go to a shop that offers a variety of preparation methods and try the same coffee using a few different methods.
Specific equipment isn't necessarily important for producing a great cup, except for using the best grinder you can possibly afford, and for espresso, having a machine that will consistently produce the correct temperature water at the correct pressure.
More important factors are the coffee beans themselves, the roasting process, when the coffee was roasted, using a quality grinder and grinding appropriately for the preparation method, and the technique of the barista. There are a lot of variables there, so when someone can produce a great cup consistently, that's something to be celebrated in and of itself. If you had a cup you enjoyed, that's great.
Let me know if you want any more help exploring coffee in NYC.
The website is a work in progress. Check back now and again.
re: Peter Cuce
Thanks so much for your kind offer, Peter. I kind of want to go around comparing notes against your reports, first, since you really seem to know what you're talking about! I am a little worried I don't have a good nose for coffee, actually. I'm pretty good at picking out notes in wine, but those fig notes I was supposed to be tasting in the Blue Bottle coffee I tried... Complete blank.
re: Peter Cuce
Thanks for your coffee input. It is amazing how coffee drinking has become so popular. I guess with that, people keep coming up with either new or reborn brewing methods. This article is interesting about siphon coffee brewing http://coffeegeek.com/guides/siphonco...
Blue Bottle has a $20000 halogen burner,,wow. Anyway, I guess there are a few important factor in a good cup of coffee. Good quality beans, quality roasting, the grinder, and I do think the coffee maker(not the person the equipment) plays a role. I have a Jura Capresso , grinder built in. It makes an amazing cup of coffee. Of course I set the adjustments, as far as strength and grind to my taste. But I have had the same coffee made with different machines and it doesn't come close. I am lucky enough to have friends with a roasting plant and can taste different blends and different roasts quite often. But to my taste, there is no better coffee than the Colombian Supremo. Of course with the price of coffee on the rise, coffee roasters are constantly looking for substitute lower priced coffee to mix in but yet keep the taste right. Indonesian coffee has recently gained popularity here. Laughing Man uses Indonesian coffee a lot.
I tried Jack's in Amagansett and near South St Seaport, they make a good latte. Coffee tasters taste only black coffee, so I guess latte changes the taste, but Jack's flavor comes through even in a latte. Laughing Man doesn't make a bad cup either. I have to try Blue Bottle, I have tried siphon coffee only once many years ago, it was cool watching it being made , and i remember it to be a good cup of coffee, but have no idea what beans were used.
Porto Rico has a booth @ the Essex St market. I didn't see your picture posted there.
Porto Rico Importing Co.
120 Essex St, New York, NY 10002
For many coffee makers , especially the ones with built in grinders, the oily beans aren't good for the machine. I use illy medium roast whole bean when I run out of my special beans. I have a Jura Capresso machine. The machine makes incredible coffee. I can adjust it exactly to my liking. The special coffee I get, is from a friend,I am lucky enough to have a friend with a coffee roasting plant. They roast coffee for many companies and stores. I prefer Colombian Supremo medium roasted. The beans look beautiful. I grind it very fine. I have had OK coffee from porto rico, but some of the exotic stuff they have there is old. Same with Zabar, Zabar has really good Ethiopian coffee, but some of their blends are not good. Best is to get a small roaster, and roast your own. You can buy green beans online, or directly from larger coffee roasters will sell you a bag of coffee, but it wont be a blend.
2245 Broadway, New York, NY 10024