Mugged: Ethiopian [Brewklyn Grind]

 

What does Mugged mean?

Subject: Brewklyn Grind Coffee and Tea

Mugged: Ethiopia Queen City Harrar

Rating: 4+ [see key]

Though I'm a big fan of superb coffee all over the country, I find an extra sprinkling of joy when I find a quality coffee operation in the Northeast. Aside from the proximity and buying relatively local, it does my heart good to see more and more exposure to good beans for the average person out here(such as what VisitPhilly did with this fairly spot-on Foodspotting coffee map).

Going a little further north to Brooklyn, I had gotten word of a coffee roaster called Brewklyn Grind Coffee and Tea. A small-batch coffee roaster in Brooklyn that is not originally-from-the-west-coast is neat enough, but their story really resonated with me. Basically the company grew from a couple of local fellas (brothers I think) who started out with a household coffee passion that grew into a roasting outfit to not only celebrate fine coffee but also Brooklyn.

So to give me a taste of their passion, they sent me out two coffees, the first being the Ethiopia Queen City Harrar. I brewed this medium roast via drip/filter, siphon and french press.

The drip dropped off a cup with notes of raisins, peanuts with the red chaff, subtle Dr. Pepper and a little bran amidst a milky texture and medium body.

The french press was also milky but had much more brightness more akin to blueberry and still had flavors of Dr. Pepper, cocoa and nuts.

The siphon was similar to the french press, with notes of blueberry, Dr. Pepper and cocoa amidst a milky, medium body and a small accent of black pepper.

While I didn't find the drip as spectacular as the french press and siphon, I felt all three were very tasty infusions and exemplified a stellar Ethiopian coffee. If you're in the mood for a good African coffee, give Brewklyn's Harrar a try.  


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Jamaican High Mt [St. Mary Market]

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What does "Mugged" mean?


Subject: St. Mary Market
Coffee Mugged: Jamaica High Mountain
Rating: 2+ [see key]




It pains me when a coffee roaster/purveyor exclaims how great their coffee is, when in actuality it fails to pass for decent coffee when put to the test. This is a pain I experienced recently when the folks at St. Mary Market out of NYC very kindly sent me out a 1/3 lb of their Jamaican High Mountain Coffee to try. When I opened the bag, I smelled nothing except a stale fragrance and saw what could have once been a decent medium roast coffee.

As you might guess, all of the ensuing brews came out stale and hence, the original coffee might have been amazing but it seems that the roasting/storage/handling did not ensure its quality.

I brewed it first via drip and received a coffee with a little caramel, tobacco, fig and toast all in a light body.

The french press produced a cup with heavier tobacco, fig, caramel, oregano and a bit of pear. This cup had a heavier body.

The siphon denoted some caramel, pepper, oregano, graham cracker and popcorn amidst a medium body.

Thus, it seems that St. Mary Market might have a good coffee but because it was so stale when I received it, there's not much praise I can laud. Another Jamaican coffee that stalled when its rubber met the road.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Bolivian Fair Trade [Coffee Foundry]

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What does "Mugged" mean?


Subject: Coffee Foundry
Coffee Mugged: Bolivian Fair Trade
Rating: 4+ [see key]





Local businesses working together makes a whole heap of sense. Take NYC clothing company 3sixteen that put together a video series about what people who wear their clothes are passionate about. The videos document tattoo studio Invisible NYC and the drummer of the Death Set, but the one that caught my eye was the one about the Coffee Foundry, a local coffeehouse and roaster in NYC's West Village.



Long story short, the video enticed my curiosity and the Coffee Foundry (in cooperation with 3sixteen) sent me out some of their Bolivian Fair Trade to take for an objective spin. I received a medium roasted coffee in the classic brown bag which I prepared in three different infusions: drip (filtered), french press and siphon. All three infusions produced light-to-medium bodied brews with mellifluous results.

The drip presented a wheat-like brew with the flavors of cream, cooking cocoa, graham cracker, croissant, raisin, fig and kettle popcorn.

The french press brought out more notes similar to rum and oatmeal but still produced popcorn, raisin and fig along with a little tingle of dandelion green.

The siphon dealt out a cup similar to the drip, with a noticeable wheat presence followed by a little cream, honey, cooking cocoa, nuttiness, croissant and a bit of cinnamon.

While I wouldn't say Coffee Foundry's Bolivian was one of the best I've had, I will say that it produced a good cup of joe. If you're in the market for good south american coffee, grab a bag from the Coffee Foundry.


note: coffee was provided free of charge and the above review is objective feedback.

CC: Third Rail Coffee

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What's does "CC" mean?

Subject: Third Rail Coffee

Location visited: Manhattan, NY
Free WiFi ? : no
Rating: 6+ [see key]




Though Jersey is right next to Manhattan, I hold the opinion that there's no such thing as "popping in." No matter how many different methods I try, it always takes at least a half hour, even when I am right across the river (circumstances never seem to favor my speed). But I guess you can rationalize the time taken for the reward on the other side.

One recent end of a business day, I was driving down the NJ turnpike and hit a massive parking lot of traffic. Not wanting to sit and also having a rare free evening (the wife was to be with friends til late), I decided to park the car and take NJ Transit into Penn Station, grab some dinner and coffee and then head home when traffic had dissipated.

The plan mostly worked. I didn't end up finding as great a dinner as I had hoped but I managed to finally make it to Third Rail Coffee near NYU. In the midst of the evolving NYC coffee scene, Third Rail has won strong accolades for good coffee (NY Times gave some love) and seems to have strong attention to detail. The cafe itself is typical of NYC in that its low on space but every ounce is optimized amidst the exposed brick, wood floors and wall seating.

Third Rail serves up Intelligentisa and Stumptown and per their offerings that day, I got a Black Cat espresso and Stumptown's Costa Rican Don Mayo Reserva via Chemex. The Costa Rican brought earthy notes, hints of wheat, rum, oregano and corn; a smooth cup that proved delicious. The espresso, pulled short with pretty crema, had flickers of lemon, bittersweet chocolate, cloves and raspberry within a nice velvety texture (a good showing of Black Cat). The tea is free leaf.

Especially with the friendly banter from the baristas, Third Rail choo choo-ed sweetly into my heart. If you happen to be in the city, rally to their doorstep.

Mugged: Oren's Special Blend [Oren's]

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What does "Mugged" mean?


Subject: Oren's Daily Roast
Coffees Mugged: Oren's Special Blend
Rating: 3+ [see key]



House blends pique my interest. Most coffeehouses have one and it would seem that the sole reason house blends exist are to be the default drip coffee experience for an establishment. When I walk into most places, their house blend is at least one of the coffees on tap (if not the only one), which tells me that coffeehouses are putting a lot of stock into their house blends. In a world of choices and varied tastes, this boggles my noggin.

My most recent experience with Oren's Special Blend, the house blend for Oren's Daily Roast, brought many of these thoughts reeling in. The second coffee of two sent to try out, this coffee is blended in thirds, one third a french roast. Given the color and composition, I deduced that this coffee was probably produced to cater to a dark roast fan's desire for those bitter notes but not too bitter to drive off people who like their coffee a little brighter and/or smoother.

After these brief moments of conjecture, I began my sampling, brewing my first cup via drip. The dark notes did not fail to arrive noticeably, mostly in the form of really dark chocolate and lemon pepper, with some accompaniment of nutmeg and grape. A fair brew but not stellar.

The french press held the same dark chocolate as well as some grass, some mango, buttermilk biscuits and nutmeg. This cup fared a tinge lighter and did sample a notch better.

The siphon pulled out more of the sweetness, with mango and molasses headlining followed by the dark chocolate, buttermilk biscuit and grass. This cup was the smoothest and least bitter.

To answer my earlier hypothesis, this coffee did seem to straddle the dark and light coffee realm, though as someone who leans away from the darker coffees, I can't say I would go out of my way for it. I would venture that Oren's must attract a greater population of darker coffee drinkers, so if you happen to hanker for a semi-dark blend, give Oren's Special Blend a dial.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Nicaragua COE [Oren's Daily Roast]

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What does "Mugged" mean?


Subject: Oren's Daily Roast
Coffees Mugged: Nicaragua Cup of Excellence Los Achiote
Rating: 4+ [see key]


Given the constant coverage of coffee in New York City these past years (such as $12 cups of coffee, Westerners bringing their roasting operations east, etc.), it's easy to forget about places that have been in the area for much longer then New York's late-coming obsession of quality coffee.

I got a shipment from Oren's Daily Roast, a coffee company that's been around since the 1980s and remains a place that I've managed to miss in my occasional rushings around the city (busyness tis a poor excuse). Of the brace of coffees sent, I spun the proverbial wheel of destiny (I spin it for such occasions) and began with Oren's Cup of Excellence from Nicaragua Los Achiotes.

I kicked it off with a filtered brew of the coffee. The result displayed a saucy, rock candy, IPA-ish coffee with bits of caramel, nougat and some wheat grass. A good cup with a bit of a bitter aspect.

The french press was darker, producing a whiskey-esque bitterness and sweetness, some dark chocolate, a little hops, a little grass (less then the drip) and a tiny bit of tea rose. More bitterness and a heavier body in this infusion.

The siphon birthed a more of a caramel, bran-like child with the sauciness of the drip as well as the flavors of wheat grass, nuts, hops and grapes. The least bitter and smoothest of the three methods.

Overall the coffee held to a good quality, though it didn't really strike me as Cup of Excellence level product (for me, the bitter and saucy facets weren't the most enjoyable). Nonetheless, if you're aiming to try one of Oren's Daily Roasts, take a crack at this COE from Nicaragua.


note: coffee was provided free of charge and the above review is objective feedback.

CC: Dames Coffee Espresso Bar

Subject: Dames Coffee Espresso Bar
Location visited: Jersey City, NJ
Free WiFi ? : yes
Rating: 5+ [see key]


*Update 3/23/2015*

Changed location to new Jersey City
location. Different ambiance but still Counter Culture and still great coffee.


Until recently, most of my trips to the New York City vicinity involved simply a hike to Manhattan and not much else. But then my brother decided to move to Jersey City and then again to Hoboken, so the next time my whole family decided to visit I made sure to make use of the opportunity to also check out the local coffee.

After a look on cyberspace, I set my aim on what looked like a cute place called Dames Coffee Espresso Bar. The location fortunately proved convenient to a lunch stop in downtown Hoboken and thus, after a nice lunch we all marched down to grab some coffee.

Dames possesses a bright, blue brick exterior with an attractive custom awning that reminds me of a Greek restaurant (probably the font stylings). The interior is cozy; a nice white and blue decor scheme complete with nice chandelier light fixtures and few pieces of seating.

The coffee comes from Counter Culture Coffee, usually a good sign of quality in at least the drip. I purchased a cup of Ethiopian (not sure whether it was the Yirg or the Idido), which embodied a sweet rum taste with a nice acidity, though also a tid bit stale; a decent cup of drip. The espresso, pulled magnificently and short, had a nice white chocolaty taste up front and finished with a pleasant sour note reminiscent of rhubarb. I didn't note the tea.

Thus, the trip to Dames has provided yet another reason to visit the lovely area of Hoboken (as well as me brother). If you're in town, give Dames Coffee Espresso Bar a shot or two.

CC: Kaffe 1668

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What's does "CC" mean?


Subject: Kaffe 1668
Location visited: Manhattan, NY
Free WiFi ? : yes
Rating: 6+ [see key]


Not every day do I get an actual good lead or corroboration on a new-to-me coffeehouse from personal contacts. Most often people will throw me something I've been to or have heard often, but not always do new or forgotten tips pour forth.

But just this past week I was talking to a new acquaintance and he reminded me of a place I'd heard of but had escaped my radar, a place called Kaffe 1668. With my memory freshly jogged, I made my way over soon after.

Kaffe 1668 is located a block or two north of Ground Zero on Greenwich St in a nondescript building with floor-to-ceiling windows and a simple street sign outside. The inside blew me away with an almost complete contrast, as the interior was possibly the best decorated cafe I've ever seen, with beautiful furniture (even a beautiful banquet table) and just an overall well-construed ambiance that made me want to redecorate my apartment.

The coffee comes from Intelligentsia and Plowshares Coffee Roasters, as well as a guest espresso from random roasters (this time, it was from Ecco Caffe). I had the Bolivian (didn't ask who roasted it, though I'm pretty sure it was Intelligentsia) via a Clover machine. The coffee came out beautifully, displaying hints of flowering grass and an overall taste of pomegrante. I had the guest espresso, an Ethiopian single origin from Ecco, which by far was one of the best espressos I have had in a long time; the front of the shots were crowned with the flavors of vanilla ice cream, following with some orange and semi-sweet chocolate. The tea is free leaf and organic.

Walking away, I thanked my lucky stars that Kaffe 1668 made it back onto my map as the experience was one I shant forget. If you are anywhere near Manhattan, give it a hearty try.

ICC and Illy's Coffee Expert Class

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This past Monday and Tuesday, the International Culinary Center in NYC and Illy Caffe held the first class of Coffee Expert: From Plant to Cup, a class aiming to educate both "devoted coffee lovers and industry professionals" on the ways and correct techniques of serving superior coffee.

Looking at who was putting on the class, it seemed that the hosts possessed some strong credentials; the International Culinary Center holds a strong culinary reputation and Illy Coffee, though a large producer of what I would interpret as sub-par coffee (pre-ground and coffee pods), has a strong legacy of quality and a strong claim to the form of espresso as we know it today.

So when an invitation to attend landed in my inbox, I decided to clear my schedule and experience the class.

I arrived Monday morning to a small lecture hall in the ICC, complete with two large La Cimbali espresso machines (Illy customized) and a large host of people ranging from local cafe owners to coffee enthusiasts. The main instructor was Moreno Faina, a formal professor of Universita del Caffe', the backbone of the class. The other instructors were Giorgio Milos, a well-seasoned barista who has claimed many awards, and three ICC instructors: Chef Candy Argondizza, Karin Endy and Alexis Kahn.

The class went much the same both days; lecture and coffee tasting throughout the day and the last two hours of both days were focused on letting the participants try their hands at making quality espresso and cappuccinos. Lunch was also provided.

In the end, my impressions were as follows:

Positives:
- Illy really seems to know their stuff when it comes to history, technique, and processes. I would have to say I learned a few things about espresso machines, barista skills and agriculture.

- Giorgio demonstrated amazing barista wisdom and skills. I learned most from the basic tips and wisdom he offered as well as his outstanding performance.

- Lunch was amazing both days.

- The coffee tastings were a great introductory excercise for those not accustomed to looking for detailed characteristics in their coffee (I found it a welcome refresher).


Negatives:
- While the presenters really knew their stuff, they hailed the Illy espresso pods and pre-ground coffee as acceptable practices in a business. Yes I know that Illy is a business that needs to make money and of course they recommended fresh ground coffee and manual espresso machines as better, but recommending low quality products as acceptable is never acceptable.

- Illy is obsessed with blending and the importance of blending coffee for espresso became a point all too emphasized. Sure blending for espresso is a tried and true means of producing consistent espresso, but single origin espresso holds great potential (not to mention sway!).

- The coffee background was extensive yet also a little shallow in my opinion. Granted I've studied my coffee textbooks, but I feel that for an introductory course there were some things that could have been trimmed down and other things that could have been expounded.

- The session seemed too specific to Illy culture, as there was little American coffee wisdom in the session. What I mean by that is that the session focused on what Illy holds as acceptable and while Illy shares a good deal of overlap into the American coffee scene, there are some differences, which most of the session attendees will encounter. I feel that if they pulled in a non-Illy guru (preferably a true coffee expert with minimal corporate ties), the class would be much more well-rounded.

- To follow the last point, the Illy influence was overall too much. There were marketing gimmicks left and right, there were account representatives and a lot of the information was Illy specific. Subtle marketing would have gone down much smoother.


My final word would be that the session was an overall decent experience. I would recommend it for anyone just getting into coffee, a cafe owner/restauranter absolutely sure they want to use Illy as their coffee roaster or someone looking to emulate Italian coffee practices down to the smallest detail.

CC: Mud Truck

What's a Coffee Commentary?

Subject: The Mud Truck
(a facet of Mud Coffee)
Location visited: Manhattan, NY
Free WiFi ? : no
Rating: 2+ [see key]



Who in their right mind doesn't like food that comes to you on its own? Nay, I do not talk of delivery (for that incurs a tip) but of the many different mobile dining operations out there such as grease and ice cream trucks. Whether the business-on-wheels either parks in your employer's parking lot to set up shop or meanders slowly by your house with hordes of small children tailing behind, it's a beautiful marriage of convenience and calories.

For some years now I've wondered why not many people have ventured into the coffee truck business. Surely with the niches of ice cream and lunch items occupied, it's a simple expectation to hope someone will roll up with your morning espresso too. Sure I have heard tales of Long Story Short Coffee (a barista and his coffee truck tromping all over Northern Idaho) featured in last month's issue of Imbibe, but (not) oddly enough there seems to be nothing like that on the NE side of the country.

Fast forward to a couple weekends ago when meandering the streets around Soho I come across the Mud Truck; a bright orange vessel with very obvious signs of serving coffee and espresso. Acting on curiosity as well as out of the love for the aforementioned mobile food industry, I moseyed my self into the short line to sample the product.

According to the efficient (bordering on rude) barista, they roast their own coffee, available in three blends (light, medium, and dark). Deciding to leave the chit-chat at that, I grabbed my coffee and espresso to drink in a nearby park. The coffee twas mediocre; bright but cardboardy and charred. The espresso also disappointed, as the shot was pulled with a milkshake-ish consistency and tasted tremendously sharp and stiff. Didn't get a chance to note the teas.

While I am happy to have found a mobile coffee business relatively close by, I can't say I was too impressed with the Mud Truck. I'm not sure how much impact the truck facilities limited the quality of the coffee along with other factors such as the barista's practices and the coffee quality, but something needs tweaking. While the bar for the mobile food industry isn't really that high (would anyone consider Jack and Jill or Mr. Softee gourmet ice cream?), no one should allow what's been done to set a limit on what can be done.

If you're into trying stuff for the sake of novelty, definitely give the Mud Truck a try. If you have your sights on a better cup of coffee, then venture elsewhere.

CC: Everyman Espresso

What's a Coffee Commentary?

Subject: Everyman Espresso
Location visited: Manhattan, NY
Free WiFi ? : yes
Rating: 6+ [see key]


An odd thing I've noticed about Manhattan; no matter the day or time, the coffeehouses always seem packed to overflowing (well, at least the good ones). I've waited in lines with over 15 people ahead of me, something that I rarely do in a coffeehouse, but I guess since it's good java in a city of Starbucks misery, my subconscious never made it an issue.

And so was the case with my first visit to Everyman Espresso, a once second location for Ninth Street Espresso which was sold apparently to a former employee. The place is right down the street (in the eastern direction) from a Joe the Art of Coffee location on E 13th S, and hence was very easy to find. When I arrived, I noticed a beautiful sign and a large store front of windows, though there seemed to be two doors (I later found out the facility is shared by the Classic Stage Company and hence, another door). Inside, the place was very open with small tall and short tables alike all clustered to the right and as mentioned before, a line almost out the door.

They get their beans from Counter Culture but for one reason or another, they didn't have coffee available so I didn't get get to sample drip or press. But the espresso, oh what a delightful sweet chocolaty smoothness it held. Wonderful. Don't think they sell tea.

Overall, no disappointment here (even though I didn't get to try the drip or press, I've had Counter Culture before and it tends to sample very well). If you're in the area, definitely meander over to Everyman Espresso and as is the case with all Manhattan coffeehouses, don't let the line scare you.

CC: Gimme! Coffee

What's a Coffee Commentary?

Subject: Gimme! Coffee
Location visited: Ithaca, NY and Manhattan, NY
Free WiFi ? : yes
Rating: 6+ [see key]



4.11.08 - Upate follows original post

Some say the key to a successful operation is just having a good product while others expect that a well-hyped and deliciously packaged product is the goal. And while I do know a couple places that do thrive on just one of those criteria, obviously a business that masters both is going places.

In my opinion, Gimme! Coffee must be the Northeast poster child of such dual success. I've seen more plugs/ads/publicity for Gimme! coffee (they roast their own) and espresso (apparently they have some strong mastery) then any other nearby operation, and for seemingly good reason as I've heard nothing but positive things from lots of credible sources. The only negative thing I read was that they really like to roast dark, which could be good (if they know what they're doing) or bad (if they purvey nothing but charred oiliness).

Obviously hearing so many pleasant things about a place so relatively close (in NYC area as well as Ithaca), I made it a point to stop by the first chance I was near a location. Ironically, the first time I was near Ithaca, I hit a closed sign by a mere 8 minutes (drat was I disappointed) but a month or so later, I made a day trip to Ithaca plenty early so to make a day of the town (Ithaca is gorges!).

The first store I made it to was State St, a location tucked into a block of various small Ithaca businesses with an all but too quaint, flat brick face. The outside had some exterior seating with a very inviting appearance complimented with a very warm (orangy-red!) interior filled with patrons. The only odd thing about the inside was the overwhelming smell of celery or minestrone (it lingered in my nostrils like an angry hornet). The coffee was a stellar brew (I believe it was a Bolivian) with a beautifully smooth body and a floral accent. The espresso held a full, chocolaty sweetness and was pulled wonderfully. The tea is Harney and Sons, a tea I've found all too wonderful at other establishments.

The other store was their Cayuga St location, seemingly placed on a very random corner near what appeared to be a canal or irrigation channel and some local residences (what a nice place to live). The outside was a beautiful store front with large windows and exterior seating, while the inside was a high-ceilinged narrow store with the counter smack in the middle of the place with seating orbiting around it. This place was also packed. The coffee, espresso, and tea here were of similar superb quality with some talented baristas working the machines.

I must say that my visit to the Gimme locations lived up to the hype, as they were extremely professional in their performance and product. But as they are a roaster and purvey to various establishments, I've also had some truly poor Gimme roasts from other vendors (some really really dark coffee that I don't think was meant to be brewed) but what can you do? Make a point to give a visit to one of the Gimme locations in either Ithaca, Trumansburg, or the NYC area (I do believe there's a Manhattan location forthcoming on top of their Brooklyn establishment, but I could be misquoted).


*Update 4.11.08

Visited the new Mott St Manhattan location. While a very small space, the coffee and espresso still hold to the same quality. Make sure to give it a stop.

CC: Ninth Street Espresso

What's a Coffee Commentary?


Subject: Ninth Street Espresso
Location visited: Manhattan, NY
(Alphabet City location)
Free WiFi ? : yes
Rating: 6+ [see key]


*12/18/07 - Update follows original post

A question I've had for the longest time when I've looked at maps of Manhattan is why the East Village has no subway service at all (take a look for yourself)? In past trips with friends, this tidbit of information just meant that if someone wanted to stop there, we'd walk through it, though never did we ever make it further east then First Ave.

That was until recently, when I had finally realized where Ninth St Espresso was; smack near the East River (this was prior to the new Union Square location opening, with its many subway hubs nearby). NSE had received a whole bunch of hype, stretching from enthusiastic praise from coffee professionals to the regular press, thus I figured such a place warranted a small detour.

So on a past trip with friends, being the optimist that I am, I figured it wouldn't be a big deal to gravitate that way, though I also didn't want to drag them on a long walk only I wished to travel. Long story short, our travels didn't go anywhere near East Village (pick your battles), that is until the very end of the day when my dear angel (fiancee') and I split off to head back to NJ early in order to get home for a preplanned soiree. Seeing as we had a little time at the last minute, I begged if we could take a small detour(?) to grab coffee (a plea she knows well), to which she ever-so-graciously agreed(!).

So we briskly walked to NSE (a walk that took much longer then either of us expected) and arrived to find the place jam-packed with people, not a single table even close to unoccupied. The NSE-ers behind the counter worked in an organized flurry of action, getting people very efficiently through the line.

As noted on their site, they serve up Counter Culture out of North Carolina, a coffee roasting giant fairly common in NYC (also at Cafe Grumpy). I watched NSE brew my coffee in a french press (they don't do drip and only offer one size, which I think is 16 oz) and it came out well, with a real smooth taste. The espresso, to which they garner most of their hype, truly held up to the good reviews. It tasted great, with a nice acidity and brightness.

Overall, the stop would have proved to be much more worth the while if it hadn't been for the fact that my detour took about 30 minutes longer then anticipated. I would love to make it back to the original E 9 St location some day, but unless I'm alone or in the area, I think I'll probably stop by the newer Union Square locale.

*Update 12/18/07
Quick correction about their other locations: the Union Square location is now Everyman Espresso and they now have (or have had) a location in the Chelsea Market (which is still more convenient then Alphabet City).

CC: Joe the Art of Coffee

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What's a Coffee Commentary?

Subject: Joe
(formerly Joe the Art of Coffee)
Location visited: Manhattan, NY
(9 E 13 st)
Free WiFi ? : yes
Rating: 6+ [see key]


*Update 3/17/09

I think cities scare most people. The traffic is horrible, people seem to have a bit more of a bite to them, and navigation can be not so much fun when you're unfamiliar with the surroundings. Even though I now feel quite at home in the urban environment, I confess that even I struggled with the unease of walking in such a concrete behemoth (especially when you're the one in the group with the best bearings of where you are...).

Oddly enough, I think the wonder and unique aspects of NYC manages to outweigh peoples' trepidation for the urban environments. Maybe its the superior public transit or the overwhelming options awaiting people, but whatever it is, NYC does not lack a heavy flow of non-city dwellers.

On one particular trip, I arrived with my darling to run various errands and check out a couple of other things. One place in particular I wanted to visit was a place called Joe the Art of Coffee (which from hence forth in this post will be referred to as JTAOC), mainly because they had earned a reputation of boldly laying down a quality coffee and espresso foundation in a previously inept land of java-ignorance.

After making a quick cut through Washington Square and NYU we made our way up to 13 St to find the place, which I found easily b/c I had the address (you could see that all the way from the corner whereas the signage you had to be on top of to see). The exterior was nice but the interior was something else. The decor was very bright, the furniture quite compact, and the seating on all kinds of levels (to fit more of the masses, of which there were many, I assume). The coolest part of the whole place was the fire ladder the staff take to get to the offices.

The coffee came from a New England coffee supplier called Barrington Coffee Roasters, which when in the hands of JTAOC poured a decent cup of coffee (though try not to ask too many questions when they're busy; one or two of the baristas can be a bit short). The espresso was also a pleasing treat, with some of the barista skillty being among some of the finest I'd seen in Manhattan.

Overall, I like the outfit a lot though I wonder what their influx of crowdedness looks like on a daily basis. If anything, that would deter me regular trips if I lived nearby (it's no fun to be rushed, though I understand they need the business). If you're in lower Manhattan, definitely keep a sharp eye out for a JTAOC (they have 3 locations).


*Update 3/17/09
Joe the Art of Coffee has shortened their name to Joe and changed their coffee to Ecco Caffe.

CC: Cafe Grumpy

What's a Coffee Commentary?



Subject: Cafe Grumpy
Location visited: Manhattan, NY
(224 West 20th Street)
Free WiFi ? : yes
Rating: 6+ [see key]


On another excursion with the lovely girlfriend, we spent the day wandering the bustling metropolis of Manhattan. We took in Christmas sights, had an interesting walk through Harlem, and even spotted this curious vendor (Luscious Aixa's Paper) out of Hoboken who had some of the nicest leather-bound parchment.

Towards the end of the day, we make our way back home from the South St Seaport with an agreed stop at Cafe Grumpy (I begged), a Brooklyn-based coffeehouse that had recently sprouted a Chelsea location (Chelsea is a neighborhood in Lower Manhattan). The overall operation has received much acclaim and I figured a small detour for an after-dinner coffee stood as a wonderful idea.

My premonition couldn't have been more right. To get straight to the coffee, I stood amazed at the wonder that met my eyes when I ordered my coffee: a beautiful java contraption that makes individual cups of coffee of french press quality in a mere 40 seconds! I didn't believe it could happen for I have seen too many "pod" coffee machines that boast superior coffee and yet fail, but after watching the barista work this wonder machine, I stand convinced.
*After later research, I discovered it's called a Clover 1s and is supposedly the first of its kind on the market.

Moving on, the coffee itself was Counter Culture, a growing coffee operation out of North Carolina that seems to emphasize social conscience and high quality. I swear I've had experience with Counter Culture before, a bad one at that, but the coffee I had at Grumpy was tasty and full-bodied with very little bitterness (could it have been just the machine that made a difference???).

The espresso also tasted great. The shot was pulled with finesse and it tasted very smooth and not too bitter. Their espresso blend comes from Ecco Cafe, yet another company I could have sworn I had a bad experience with but the blend that Grumpy uses for espresso was pretty good.

The tea was Art of Tea, an operation that seems to place emphasis not only on the taste of tea but on outward aesthetics as well. From the looks of it alone, the products look appetizing though I can't vouch for it from experience.

To sum it up, if you frequent or visit Manhattan or Brooklyn, you need to make a stop by. It's worth the effort.

CC: The Point

What's a Coffee Commentary?

*Closed
Subject: The Point
Location visited: Manhattan, NY
Free WiFi ? : yes
Rating: 3+ [see key]




*CLOSED*


This past Saturday, some friends and I embarked off to NYC (not "the city", which we South Jersey folk reserve for Philly). The travel/arrival part was quite a story all to itself, with the short version as: we drove up, got turned around, parked in Jersey City, took the light rail to the PATH train, and took that (quite haphazardly as the trains run funny on weekends) finally into Greenwich Village.

Anyways, one of the first places we stopped I saw from a distance. It looked a little odd but as we got closer I noticed it was a knitting cafe. Just as I was about to turn away in disinterest I noticed they had an espresso machine. Always curious, I poked my head in to inspect. I asked the usual series of questions about what kind of coffee, what kind of espresso, etc (unfortunately I did not remember a single answer) and the gentleman behind the counter politely replied with good answers (had they been bad I woulda left :) ).

So the coffee was pretty good. I tried the hot coffee but since it was a scorcher, I got an iced coffee with a shot of espresso. It truly hit the spot. Fairly priced as well. As I was pressed for time (I couldn't keep my fellow travelers waiting too long...) I didn't get to try anything else.

I'd have to say it's a good spot. From what I could deduce, they genuinely care about their product and the whole knitting option is a great asset to the business. I'd be interested to hear from locals what they think.