They call New York the city that never sleeps, and with over 3000 coffee stores it really should come to no surprise. But coffee can get complicated: drip or espresso? Turkish or aeropress? And with CoffeeCon, “the world’s first roving 100% consumer coffee festival”, buzzing its way to NYC on May 19-20, we’re here to help make sense of the culture. Here’s our official New York Coffee 101!
Undoubtedly the most popular form of coffee, drip has been swishing its way around our homes, offices and diners for as long as we can remember. While it might not have the range of flavors of its caffeine-cousins, it’s easy, clean and gets the job done – all at a pretty low price point.
We recommend stopping by Third Rail Coffee down in Greenwich Village. Their beans are roasted by Counter Culture and are seasonally rotated, providing a selection of sweet and balanced single origin coffees.
Third Rail Coffee: 240 Sullivan Street, Greenwich Village.
For the last decade or so espresso coffee has started to warm the hearts and hands of New Yorkers everywhere. From americano (no milk, just water) to cappuccino (extra foam), espresso is a way of brewing coffee by pushing hot water (not boiling!) through a layer of finely ground coffee. Expert baristas make it both a science (temperatures and pressures are important!) and an art form (latte art, anyone?).
For a truly authentic Italiano experience head over to one of the three Zibetto Espresso Bar midtown locations. With key emphasis on espresso, you’ll feel as if you’ve just stepped into a cafe in Milan – and they’ll get you drinking your coffee standing up, too!
Zibetto Espresso Bar: 1385 6th Ave / 501 5th Ave / 1221 6th Ave.
Hugely popular all throughout Europe and pockets of Southeast Asia, the “Turkish” preparation is a simple way of enhancing the coffee experience. The method consists of bringing water, ground coffee and sugar to boil and pouring the hot beverage into small cups without filtering. The practice is best optimized using an Ibrik, a beautiful, copper Turkish coffee pot.
For a taste of this delicious simplicity, jump on the train and head down to Lion’s Milk in Williamsburg. We recommend pairing their coffee with a piece of baklava!
Lion’s Milk: 104 Roebling St, Brooklyn.
The science behind AeroPress coffee argues that its short brewing time helps alleviate some of the bitterness you might expect with most other brews. It additionally extracts fewer acids, and is thus more friendly to the stomach (sounds like a win to us!).
We recommend heading East to Hi-Collar, a St Marks Street cafe in the Village which transforms into a sake bar in the evening. While offering Aeropress, it further specializes in “siphon coffee” noted for bringing out a sweeter, more fruity aroma.
Hi-Collar: 214 E 10th St.