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New York City
Executive Sous Chef at Neuman's Kitchen
I may be slightly biased since it's my go-to spot for work coffee but this Blue Bottle location pulls some of the best shots in town. I'm usually here for a cortado or cappuccino but their New Orleans style iced coffee is also quite fantastic. Their special bean offerings are typically VERY layered and a treat to be savored. While it doesn't have the "cozy" feeling of some of the other coffee joints on this list it IS in Gotham West so you're always guaranteed a seat, albeit a loud one.
Life is too short to skip dessert
The new orleans is quite possibly my favorite cup of coffee in New York City. These guys are fantastic!
over 1 year ago
I'm glad they have lots of locations sprouting up, one of the best coffee spots in the city!
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New York City
Wine Director at La Sirena
Devocion is run by an amazing guy named Steve Sutton who prides himself on getting coffee as fast as possible from plant to cup. They exclusively work with Columbian farmers and ship intelligently to make sure coffee beans are never sitting around in a warehouse and you are drinking fresh product within about 10 days of harvest. They roast everything on site, they have rotating blends based on the product they are receiving, and he is an absolute nut when it comes to quality and consistency. One of my favorite aspects about their company is that they deal primarily with small farmers located in "Red Zones," in Columbia, which are notoriously dangerous due to political strife. Steve even comes from Columbia and still can't get to these zones himself and has to enlist the help of locals to trek into these risky areas. However, this provides a source of income for small bean plantation owners who would otherwise have no access to the global market. They have old, heirloom plantings of Arabica that produce wildly complex fruit, with the resulting beans giving that perfect Columbian balance of fruit with chocolate undertones. They also make a pretty cool bi-product which I have never seen before. After the bean is extracted from the "cherry," they take the exterior fruit, allow it to dry and then shred it to make a "coffee cherry tea" which basically creates a delicate infusion with the essence of coffee with less extraction, but unique woodsy character. It's a great way to ensure the entirety of a product is used and nothing is wasted. The team at Devocion is super committed to excellence and I've sat through many tastings with Steve, every time learning something new. I will also say if you run a restaurant and want to incorporate them into your service, they have hands down the best customer service I've encountered. Any time we had a question about how large/fine to grind our coffees, questions about the product, needed troubleshooting on machinery, someone would be there ASAP to help out. Steve himself even came in to teach us how to properly make cold brew, and I've never slept since! Seriously though, their beans makes some really baller cold brew coffee. There is no pretense here, and the only goal is to learn about coffee and drink a delicious brew.
Cool background on these guys, thanks!
Midwest girl, love to cook and dine out in NYC!
I already loved Devocion but this truly gave me a new appreciation. Amazing!
So exciting! I'm a coffee nut so I will travel for a good cup...I will most certainly check Devocion out!
Sommelier at Agern
Although there are coffee shops closer to my apartment, when I am in need I will always go out of my way to hit up the girls and guys of Caffe Vita. True, they're a West Coast import (and if you're in Portland or Seattle definitely pay them a visit), but they made the New York move the right way. They have a beautiful roaster in the narrow Ludlow shop, which supplied all the shop's beans until their roastery (and café) opened in Brooklyn. Unlike a lot of otherwise great shops in the city, it doesn't matter who is holding the portafilters, the milk will be steamed, and espresso pulled, properly, and if not it will be thrown away. Cold brew on draft may now be ubiquitous, but theirs is some of the best in the world. When I need beans for the Chemex at home, it's also my go to—freshness is guaranteed.
When life gives you limes, just add tequila
As a coffee addict, I truly appreciated reading the background about these guys. Not too far out of the way for me either I will definitely swing by!
Wine & Spirits Rep at Angels' Share Wines
We have excellent craft coffee roasters on Long Island, but they are precious few. I am therefore all the luckier to have Gentle Brew around the corner from me in my beloved home of Long Beach.
Founded by Bryan Baquet on heartfelt philosophical principles including doing good, sustainability, and a groundedness in reality, Gentle Brew was originally a wholesale only roaster until they moved to Long Beach in the summer of 2012, when they opened a café to complement their wholesale operations.
When Superstorm Sandy happened shortly thereafter, and Long Beach resembled a third-world disaster zone, many local business owners spent their time arguing with insurance companies and making sure their facilities were securely locked. Gentle Brew, by contrast, opened up within days, used a generator to grind what already-roasted coffee could be found and a propane tank to brew it – and charged a dollar per cup while converting the entire café into a food and clothing drive. The importance of this to the community cannot be overstated.
As for the coffee itself, Bryan and his close friend Marc Chiusano expertly perform all of the roasting themselves on-premises. They work with specialty importers and have taken numerous trips to Latin America to work out direct trade deals. In addition to the typical blends for drip coffee and espresso, there is a rotating menu of single origins that are craft roasted to perfection. These are prepared either with a Chemex or via vacuum-pot, as the customer prefers. They recently had a Honduras with complex florals sweeter than your typical African fruit-bomb, and I remember fondly a Java crop from a couple of years ago that tasted like a stroll through a Mediterranean vegetable garden, which is my favorite aspect of an Indonesian light roast done right.
My favorite bean that Gentle Brew has right now is a Colombian fly crop. Like any fly crop, the quantity produced was limited – three farms combined to produce eleven sacks of it. Gentle Brew got three of them. When prepared via vacuum-pot the coffee is a face-full of florals; when prepared via Chemex, there is a decent over-lay of citrus fruit behind the larger body. Either one is to die for.
Gentle Brew is a great operation. The talent is exquisite, the passion for coffee and community is visceral, and the people are really cool. Marc hosts free weekly hands-on coffee classes that always prove fun and interesting – just stroll right in.
Next time you’re in Long Beach, by all means, do exactly that!
I love places where the people are part of the community in addition to being so passionate about their craft. Really enjoyed reading this!
Coffee addict and proud
Such a nice piece! I come out to Long Beach every so often so I will add this to my list!
Media/PR, wine lover, cheese addict
Thanks for sharing Daniel, sounds like a place with awesome vibes!
Sommelier, Restaurant Marc Forgione
I'm absolutely obsessed with this spot. Conveniently, it's located right around the corner from my restaurant...but the coffee is stellar. The iced coffee in the summer (or indian summer, based on the extended warmth into the late months of 2015) is just as tasty as it is electrically caffeinated. I'm also a sucker for a cortado done right, which they have a mastery of. On top of everything, who doesn't love an interior covered in fluffy sheep?! There's extra space (and spacious bathrooms) downstairs in addition to the cozy, well lit cafe on the main floor. A perfect start to any morning...or afternoon if you're a vampire like myself....
Private chef specializing in Italian, French
Right in my hood and I haven't been here yet.... I will be by there soon!
Event Coordinator, I research great places to eat for a living
I feel like not enough people know about Kaffe, it's incredible!
Queens native, freelance writer, food obsessed
In addition to being addicted to coffee, I think the fluffy sheep sold me on this :)
Founder of The Inherited Plate
love this spot as well.....
Ruinart Brand Ambassador
No pretension, cool staff, a perfect cup of whatever your poison is (Short almond milk latte from heaven anyone?) and always good tunes. Plus, they are dog friendly, so you can casually pat the cute Vizsla in front of you, while waiting on your caffeine.
DINE WITH THE INSIDERS
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