Fall 2016 Summary

What a semester it's been. We introduced and implemented a new program, Roaster in Residence, where we specifically showcased one local, small-batch New York-based roaster. Our friends Parlor Coffee, Sweetleaf Coffee, & Lofted Coffee took part in the months of September, October, & November, respectively. Each month, we partook in a cupping and brewing session. We covered the following methods: Aeropress, Chemex & Kalita Wave.

Parlor Coffee

Parlor Coffee

Sweetleaf Coffee

Sweetleaf Coffee

Lofted Coffee

Lofted Coffee

We successfully organized a Coffee & Tea Tour in conjunction with NYU's Welcome Week where we saw an amazing attendance of 80+ students as we tasted through nitro cold brew from Stumptown Coffee, house blend drip coffee from Bluestone Lane, single-origin drip from Third Rail and  a free drink card from Joe Coffee for a future visit.

The first annual Coffee & Tea Tour, organized by the Coffee Club at NYU.

The first annual Coffee & Tea Tour, organized by the Coffee Club at NYU.

We participated in volunteering at the annual New York Coffee Festival, organized by Allegra Events and collaborated with our sponsors Chemex at their booth, manning the pint brew bar of the 3-cup Chemex. We were featured in a short list of conversations that Perfect Daily Grind thought were important takeaways from the landmark consumer & trade event.

We partnered and commissioned Department of Brewology to animate our new motto and slogan, "Students of Coffee." We applied the design to hand-stamp our 8 oz. paper cups and will be releasing associated merchandise, mugs, and branded content with the custom artwork.

At the festival, we connected and brought on our newest equipment sponsor, Espresso Parts, the industry's leader in coffee equipment and gear, carrying many of our existing sponsors' products. All club members receive a 15% discount along with forever free shipping. 

The Lab by Royal NY

The Lab by Royal NY

The Lab by Royal NY

The Lab by Royal NY

The Lab by Royal NY

The Lab by Royal NY

To cap off the semester, we are venturing out to our new education sponsor Royal Coffee NY's latest coffee Lab in South Plainfield, NJ which is a SCAA-Certified campus. Heading into the winter break, many of our existing and working relationships will be refined and hopefully bloom into even greater opportunities to further our passion and dedication towards coffee.

Thank you for joining us on our journey. To many more.

Arnold & Coffee Club at NYU

Holiday Brewing

 
 

As we inch closer to December, the holiday season, and looking beyond the controlled chaos that is finals week; winter break will begin, and many will be back home or on the road traveling. For me, coffee is an absolute need, no matter the weather or conditions. Especially for a chilling December, a warm easy-to-brew cup of coffee is a must.

With the environment being an uncertainty, following is a short list of items and brewing equipment recommended for brewing on the go:

All equipment available for purchase from our equipment sponsor, EspressoParts. Receive 15% off all items site-wide with our exclusive code. Email us at hello@nyucoffee.com and we will confirm your membership and provide you with the discount code.

Walking Tour: Coffee & Tea

For the first time, the Coffee Club at NYU will be hosting and organizing the annual Coffee & Tea Tour, one of many events included in NYU's Welcome Week. The Coffee & Tea Tour will introduce independent and local coffee shops around campus that stand for the greater good while touting the city's best coffee & tea. Join us either Tuesday, August 30th, or Thursday, September 1st at 2:00pm in Kimmel Lobby

For our coffee destinations, we've included:

For our tea destinations, we've included:

Welcome Week staff will be leading and introducing the tea shops along the route; and our Vice-President, Dylan, and Director of Operations, Carlos, will lead the coffee shops respectively. Students will have the chance to sample drip coffee from Third Rail, piccolos from Bluestone Lane, and score free drink cards from Joe Coffee. We will end the tour at Stumptown Coffee's Brew Bar, where attendees are in for a delightful surprise.

 

Café Integral: A Dose of Nicaraguan Hospitality

Located in the quiet depths of Elizabeth Street and Kenmare Street sits a brand new storefront, Cafe Integral. On Thursday, August 25th, the new opening had a celebration filled with snacks, drinking and music. The small cafe was boasting of warm hugs and sips of fruity cocktails with music rolling in the background.

The mission of the cafe was obvious at their first opening, beside their location within American Two Shot on Grand Street: build a community. But this was a final piece of that puzzle that has been in the works for awhile.

The brainchild of César Martin Vega, a graduate of New York University, the idea of this cafe started in between all nighters and early morning lectures.

Cafe Integral Opening 8-25-16 (14 of 25).jpg

“It was a pretty steep descent,” he started about Cafe Integral. “I was at NYU and I was drinking a lot of bad coffee- bodega coffee, deli coffee.”

But his journey with coffee was a bumpy one.

“I stopped drinking coffee all together and started getting into Japanese tea. I did that for awhile and I wanted to get back into coffee, but I wanted to do it the right way. I started drinking espresso at Everyman and Ninth Street espresso,” said Caesar of his past. “Through this process, I started to realize Nicaragua has great coffee. But there was no representation.”

A Nicaraguan himself, Cesar’s main goal became to represent his home in a positive way through the only source he knew: coffee.

“Here’s the idea. Let’s get 500 pounds of coffee and we’ll sell it. At the end of it, we’ll have 500 people who are thinking about nicareuan coffee in a positive way. To me, it was just a positive vibe thing- we can do good things. So i went to Nicaragua and came back with 3,000 pounds of green coffee.”

What started out as an expedition to source green coffee expanded when an opportunity to open up on Grand Street in American Two Shot, a retail store.

“I just jumped at it and that was really the beginning of it as it is today,” he said of Two Shot.

After opening inside of Two Shot, the longterm goal constantly evolved and expanded, all while remaining on serving people good coffee and creating a community.

“At first, all we wanted to do was sell green coffee to other roasters, that was the mission. Make quality happen, that being the vibe. We still do all of it, but I think when we opened Grand street, we thought our core business was to sell green coffee. And then the mentality changed a little bit,” he said. “It has evolved in the sense that it has transitioned from a company rooted in green coffee to a marquee idea of a vertical company that produces coffee with producers, growers and farmers, work with cafes directly, etc. and finally serves coffee- and we’re very serious about the way we serve coffee.”

Cafe Integral is vertically integrated. They work closely with producers, roast in Brooklyn and then from there goes to wholesale and their stores.

Besides being unique in having coffee from a single origin and being a vertical company, what’s unique about Cafe Integral goes way beyond the actual coffee.

Caesar’s main focus is bringing the hospitality focus to the business. The inside of the new Cafe Integral resembles a home kitchen, and that was completely intentional.

“We want to create a community where you can come and enjoy these very high quality coffee without feeling alienated,” said Elliot Foos. “There are a lot of people in the industry that are snarky, you think detached and apathetic people who think they are better than everyone. We try to go against that.”

With Cafe Integral, a regular coffee drinker can be introduced to speciality coffee without feeling those barriers that are usually apparent.

“The number one impediment is the idea of choice. You are being asked about decisions that you don’t know,” said Caesar. “The hardest thing about speciality coffee is the approachability about it and simultaneously the accessibility of information.”

Cafe Integral gives off a classic, but welcoming and open warm vibe. It’s a forward facing company, from inside and out. The menu offers classic espresso, while also playing on the new matcha trend and creating in-house alternative milks. You can be a dedicated coffee drinker or just trying to expand your horizons. Either way, stop into Cafe Integral for a great shot of espresso, a dose of Nicaraguan hospitality and some great conversation. 

Coffee Con 2016

 
Photo by Mia Jacobs

Photo by Mia Jacobs

 

2 years ago, in 2014, Coffee Con made its first appearance in New York City. A consumer-based and oriented event, it's akin to that of Comic Con, Video Con, a conference for fans, by fans. In this case, a platform for both coffee lovers and vendors alike to join in a day of coffee related festivities. This involves a lot of coffee consumption, caffeination, and relationships formed over the craft of coffee.

 
Photo by Mia Jacobs

Photo by Mia Jacobs

 

In their return to New York, Coffee Con approached the Coffee Club at NYU for partnership. We happily and gratefully accepted to staff the event with willing and excited volunteers from the club. Around 25 NYU students participated, supporting in setting up brewing classrooms, demonstrations, assisting in checking-in and registration, escorting and guiding attendees to appropriate booths and events. 

 
Photo by Mia Jacobs

Photo by Mia Jacobs

 

We had a tremendous experience; and we hope that both attendees and vendors enjoyed their time at Coffee Con in Industry City. We especially thank Patricia and Kevin, organizers at Coffee Con, for hosting us and allowing us to be a part of a landmark event. Until next time!

 
Photo by Mia Jacobs

Photo by Mia Jacobs

 

Cupping With Cafe Integral

Last week, the Coffee Club at NYU hosted a cupping with Cafe Integral. Cesar Vega, owner of the quaint cafe, came by Kimmel to teach us a lesson in tasting coffee. Vega is a New York City based importer, roaster, and enthusiast of Nicaraguan coffee.  His cafe is located within a boutique in SoHo, American Two Shot, While exploring different Nicaraguan coffee varietals, the NYU alumnus surprised everyone with his coveted ability to taste coffee by extracting its rich flavor through a slurp. Different from a wine tasting, where wine is swirled around one's palate, a coffee "cupping" is when the coffee's boldness is conveyed through the sharp slurp of the drink. Shortly becoming a slurping contest thereafter, the Coffee Club at NYU enjoyed the interactive discussion and good coffee. 

Tasting 101 with Joe's Coffee

On the last Thursday of May, the Coffee Club at NYU held a fun and interactive tasting session with Joe's Coffee. Manager of 8th street Joe's, Craig, came to Kimmel to open our eyes to our palate. Providing Joe coffee cups filled to the brim with various fruit, nuts, spices, and water infusions, Craig definitely took everyone's taste buds on a journey. What did people mean when they said that coffee had a fruity or earthy taste? Didn't coffee have its own basic flavor? Before each taste test, we were told to remember the sensation the taste left on our palates. After a sampling many items, which everyone undoubtedly enjoyed, Craig had us try various brews of coffee. "Training" the palate through the taste tests abled everyone to pinpoint the specific sensation that the coffee had left on the tongue. The successful event left everyone full of caffeine and from a plethora of samples.  

Bonavita x Coffee Club

Bonavita x Coffee Club

We're excited to announce that Bonavita has sponsored us with their 1-L Variable Temperature Digital Electric Gooseneck Kettle! We received shipments today and the kettles will be immediately used for all our events, ranging from showcases, workshops and sessions. Should there by any brewing or coffee-related event of any kind, you can bet that the Bonavita kettles will be there to save the day.

Brewing Session x Oren's Daily Roast

Brewing Session x Oren's Daily Roast

Last Thursday, the Coffee Club at NYU opened up the room to a members-only event--our first brewing session! Members were able to enjoy the company of other coffee lovers and enthusiasts as well as brew their own coffee. The coffee was generously donated by Oren’s Daily Roast, and the equipment was sponsored by Bonavita World. Held in Kimmel, students dropped by for a quick caffeine fix or lingered to have coffee-table conversations while brewing their own drink. There were no guest speakers or professionals, just people who harbor an affinity for coffee.

A Conversation With Oren From Oren's Daily Roast

A Conversation With Oren From Oren's Daily Roast

What started in 1986 as a mere coffee store evolved into the numerous cafes that dot the city. In an interview with the owner of Oren's Daily Roast, the Coffee Club at NYU learns history, Oren’s unique factor, and advice. Oren’s path to the coffee industry started when he was working at Saks Fifth Avenue. He lived in a building that had a coffee store, something that peaked his interest. “I hated doing what I was doing,” he tells the Coffee Club. He was interested in the business of coffee, inspired by the little store in his building. “It was some years before I could figure out how to go into the business.” Eventually, the pioneer, Oren’s Daily Roast Coffee and Tea, was opened on First Avenue and 82nd street on February 12, 1986. During this time, Oren took an innovative approach to coffee--on site roasting. This process used small batches of coffee that were fresh and produced a proper roast color from its quality green bean selection. Proper brewing in the store and quality brewing equipment allowed for coffee that was unparalleled. This lay the foundation for what many in the coffee industry do today. Although there are too many stores to continue on site roasting, the same principle of quality and freshness applies to the coffee roasted elsewhere. “We cup for quality, we never cup for price. It’s always what the best coffee is on the table more than anything else,” Oren tells us.