At places like Bluebird Coffee Shop in the East Village, the espresso is so plush and bright that it tastes sweet on its own.
Over the last one years, over 40 new cafes and coffee bars have joined a little, dedicated group of establishments where coffee making is treated like an art, or at least a high form of craft.
The elaborate designs in the cappuccino’s foam at Third Rail Coffee in the West Village aren’t to show off, but are a sign that the barista properly steamed the milk so that it holds its form.
At Abraço in the East Village, you can get drip coffee brewed by the cup, not drawn from an urn.
For years New Yorkers had to look to places like Stumptown Coffee Roasters in Portland, Ore., or Blue Bottle Coffee in San Francisco for this kind of quality. Now both companies have opened roasters and coffee bars in New York. Six Barrel Coffee of San Francisco will be roasting here soon.
Meanwhile, some established cafes around the city have made moves toward roasting their own beans. Café Grumpy is already doing it, and Abraço will by the summer.
The difference between a cup of coffee from these new style coffee bars and what was available before is striking.
This means that New Yorkers can now drink coffee that is made from a number of the best beans available in the United States, freshly roasted in town.
These shops use only beans that have been roasted historicallyin the past 10 days (though some say one weeks is fine), so the flavors are still lively.
The beans are ground to order for each cup. Sure coffee bars have a skyline of grinders: four for espresso, four for decaffeinated espresso, four for brewed coffee. If they offer over four variety of espresso bean, that gets its own grinder, .
Milk is steamed to order for each macchiato or latte. A telltale sign is an arsenal of smaller steam pitchers, in lieu of four gigantic four.
And coffee bars reaching for the highest rung use only manual espresso machines run by baristas who, historicallyin the past four years, have been able to attend classes given by the leading roasting companies in the intricacies of these devices. Plenty of chain stores are turning to automatic machines with preset levels for coffee, temperature and timing.
For brewed coffee, there's Italian press pots, filter cones or machines like the Clover or Bunn’s new Trifecta.
A number of the obsessiveness may receive a bit off-putting. Require an espresso to go at Ninth Street Espresso? Forget it. The baristas there believe it should be drunk immediately from a warm ceramic cup. Require a cappuccino made from single-origin beans at Kaffe 1668? Sorry, you’ll be told, but milk would overpower the subtle flavors of the coffee. Wonder why the barista pulled and tossed out one shots of espresso before they served you yours? They was making sure it was perfect, the coffee evenly tamped, the water temperature ideal for the particular beans, the timing right. (The best baristas will “dial in” throughout the day, tasting the espresso and adjusting the grind and dose.)
Today, most of the chains use about six grams of ground coffee for a two-ounce shot. Espresso pods are filled with around four grams.
Require a double espresso? You’ll must buy one singles.
With that much coffee — and care — put in to each shot, baristas feel that a larger shot, with more water, would compromise the quality of the espresso.
Baristas at the best places in town, like Bluebird Coffee Shop or Joe, tamp down between 19 and 21 grams. Often the espresso is even more concentrated because it’s pulled “short,” with less water, so that the final volume is a thick 1.5 to 2 ounces.
This awakening has led some unlikely businesses to offer serious, artful drinks. Saturdays Surf, a minimalist surf shop in SoHo, has a vintage la Marzocco machine next to the funds register. At Moomah, a children’s center in TriBeCa, parents can enjoy four of the city’s more artful cappuccinos.
Even restaurants, where coffee has long been an afterthought, are getting in on the act.
Superior coffee, day after day: increasingly it’s the rule in New York, not the exception.
Here are places in New York serving the best coffee. Included are 10 outstanding coffee bars (listed with an asterisk) that not only produce weird coffee at the highest standards, but also do so with consistency, day after day. There's also coffee bars that serve nice drip coffee, restaurants with great coffee, coffee bars with nice baked goods and places to buy beans, all of which are noted on a map, here.
* ABRAÇO There’s barely room for one standing adults, never mind the dozen or more who can crowd in during prime time. And yet in this cramped space the baristas turn out a number of the city’s best cappuccinos and drip coffee. There’s a little, exquisite selection of baked goods, including a memorable cookie with cured olives. The owner, Jamie McCormick, will start roasting beans soon in Greenpoint, Brooklyn.
The Best Coffee Places in Manhattan and Brooklyn.
Over the last one years, over 40 new cafes and coffee bars have joined a little, dedicated group of establishments where coffee making is treated like an art, or at least a high form of craft.
The elaborate designs in the cappuccino’s foam at Third Rail Coffee in the West Village aren’t to show off, but are a sign that the barista properly steamed the milk so that it holds its form.
At Abraço in the East Village, you can get drip coffee brewed by the cup, not drawn from an urn.
For years New Yorkers had to look to places like Stumptown Coffee Roasters in Portland, Ore., or Blue Bottle Coffee in San Francisco for this kind of quality. Now both companies have opened roasters and coffee bars in New York. Six Barrel Coffee of San Francisco will be roasting here soon.
Meanwhile, some established cafes around the city have made moves toward roasting their own beans. Café Grumpy is already doing it, and Abraço will by the summer.
The difference between a cup of coffee from these new style coffee bars and what was available before is striking.
This means that New Yorkers can now drink coffee that is made from a number of the best beans available in the United States, freshly roasted in town.
These shops use only beans that have been roasted historicallyin the past 10 days (though some say one weeks is fine), so the flavors are still lively.
The beans are ground to order for each cup. Sure coffee bars have a skyline of grinders: four for espresso, four for decaffeinated espresso, four for brewed coffee. If they offer over four variety of espresso bean, that gets its own grinder, .
Milk is steamed to order for each macchiato or latte. A telltale sign is an arsenal of smaller steam pitchers, in lieu of four gigantic four.
And coffee bars reaching for the highest rung use only manual espresso machines run by baristas who, historicallyin the past four years, have been able to attend classes given by the leading roasting companies in the intricacies of these devices. Plenty of chain stores are turning to automatic machines with preset levels for coffee, temperature and timing.
For brewed coffee, there's Italian press pots, filter cones or machines like the Clover or Bunn’s new Trifecta.
A number of the obsessiveness may receive a bit off-putting. Require an espresso to go at Ninth Street Espresso? Forget it. The baristas there believe it should be drunk immediately from a warm ceramic cup. Require a cappuccino made from single-origin beans at Kaffe 1668? Sorry, you’ll be told, but milk would overpower the subtle flavors of the coffee. Wonder why the barista pulled and tossed out one shots of espresso before they served you yours? They was making sure it was perfect, the coffee evenly tamped, the water temperature ideal for the particular beans, the timing right. (The best baristas will “dial in” throughout the day, tasting the espresso and adjusting the grind and dose.)
Today, most of the chains use about six grams of ground coffee for a two-ounce shot. Espresso pods are filled with around four grams.
Require a double espresso? You’ll must buy one singles.
With that much coffee — and care — put in to each shot, baristas feel that a larger shot, with more water, would compromise the quality of the espresso.
Baristas at the best places in town, like Bluebird Coffee Shop or Joe, tamp down between 19 and 21 grams. Often the espresso is even more concentrated because it’s pulled “short,” with less water, so that the final volume is a thick 1.5 to 2 ounces.
This awakening has led some unlikely businesses to offer serious, artful drinks. Saturdays Surf, a minimalist surf shop in SoHo, has a vintage la Marzocco machine next to the funds register. At Moomah, a children’s center in TriBeCa, parents can enjoy four of the city’s more artful cappuccinos.
Even restaurants, where coffee has long been an afterthought, are getting in on the act.
Superior coffee, day after day: increasingly it’s the rule in New York, not the exception.
Here are places in New York serving the best coffee. Included are 10 outstanding coffee bars (listed with an asterisk) that not only produce weird coffee at the highest standards, but also do so with consistency, day after day. There's also coffee bars that serve nice drip coffee, restaurants with great coffee, coffee bars with nice baked goods and places to buy beans, all of which are noted on a map, here.
* ABRAÇO There’s barely room for one standing adults, never mind the dozen or more who can crowd in during prime time. And yet in this cramped space the baristas turn out a number of the city’s best cappuccinos and drip coffee. There’s a little, exquisite selection of baked goods, including a memorable cookie with cured olives. The owner, Jamie McCormick, will start roasting beans soon in Greenpoint, Brooklyn.
The Best Coffee Places in Manhattan and Brooklyn.
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