We’re building a new cafe, and we think you’ll love it! 

Earlier this year, we mentioned that we’re working on a new project. We’re completely reconstructing a 1500 square-foot space on the ground floor of a historic brownstone at 224 West 79th Street in Manhattan. From the building materials and brewing equipment, to the coffee menu and food offerings, we’re designing a space that will be unlike anything we’ve built before, and a cafe experience we hope will be unlike anything you’ve ever had before!

We’re still several weeks away from opening the doors, but we can’t help our excitement as all the new components begin to fit into place. On the counter, we’ll have a La Marzocco Strada and a beatifully hand-crafted bar for our Kalita pour-over gear—all of this to present our dynamic menu of blended and single-origin coffees that Dan Streetman, our Coffee Director, has been working hard to source. In addition to the coffee, our menu will feature craft beers, a small list of wines and local meats and cheeses. And, to take it all in, we’ll have a back lounge with a skylight and a 10-foot community dining table made of reclaimed wood.

There’s so much more to come, as we prepare to open. We’ll bring you more updates soon! For now, we hope you enjoy the rendering above, courtesy of our friends at LEVENBETTS, who have designed the space.

Craft Coffee

We’re super excited to be featured in this month’s @CraftCoffeeCo sampler. We also wish everything we’re a part of looked this nice.


Trying out Craft Coffee — coffee tasting boxes mailed to you once a month filled with 3 different yummy hand selected premium artisan roasters from around the country with sustainability focused coffee! I love it.

This month’s box of beans was from roasters in California, Michigan, and New York and is doing it’s job of waking me up!

Wiggles roasting in Butare, Rwanda.

One of Butare’s newest baristas.

Inzozi Nziza’s new pour-over bar.

Summer starts tomorrow (officially), and we’re already wondering where all the time went. Everybody’s walking around New York City with ice cream and iced coffee, and the weather doesn’t seem to be getting any cooler. We’re just trying to keep working on cool projects.

One of these projects we’ve been quietly working on this spring is in collaboration with our friends at Blue Marble Ice Cream Company. Wiggles spent the first two weeks of this month working with their non-profit, Blue Marble Dreams, on their first project, Inzozi Nziza, in Butare, Rwanda.

Inzozi Nziza is an ice cream shop operated by a local women’s cooperative. Wiggles traveled there to help them set-up and train them to operate a roaster donated by Irving Farm so they can roast for themselves some of the great coffees produced in the region. He also trained some of the women in by-the-cup brewing with Beehouse drippers. Now, in addition to their own ice cream, Inzozi Nziza is offering locally produced coffee that is roasted and brewed on-site.

Now we’d be set, if only Wiggles had learned as much about making ice cream as he was able to share about preparing coffee.

Next time…

For now, check out the excerpt below, taken from the Blue Marble Dreams blog. Click through to read more about Inzozi Nziza and Wiggle’s trip.

The goal of this coffee project is to close the circle of the Rwandan coffee production. “A lot of the women working in the shop are already connected to the local coffee production. They have family members or friends who pick the coffee cherries or work at the local washing stations, yet none of the quality coffee is prepared here,” Wiggles has observed. We therefore are aiming to improve the quality of the coffee served in Butare. “In Rwanda and most coffee producing countries, the best quality coffee is usually reserved for export. Even in big cities like Kigali, the coffee they serve is not of a high quality.” By buying fresh local coffee and roasting it on site, we hope to amend this problem.

During the rest of his time here, Wiggles has focused on training the women at the shop. They have learned everything from the history of coffee, to the science behind roasting, to how to brew a simple cup. Irving Farm generously donated a high quality roaster that we have been roasting around 10oz a batch on. To brew the coffee we are using a single cup pour over system. This allows us to keep the coffee fresh and only grind beans directly before brewing it. The women are really excited to be starting this new coffee project, and soon we hope to offer a range of drinks and products around it.

We wish Inzozi Nziza happy roasting and happy brewing! We’ll be staying tuned for more good news from Rwanda—we hope you will be, too!

Oh, The weather outside is frightful and the roaster is so delightful.
Since there’s no place to go….Let us work….let us work….let us work.

It doesn’t show signs of stopping, so hopefully FedEx is running.
Cuz if theres no coffee to go out…Then were screwed…Then were screwed…Then were screwed.

So now the snow’s a dumping and we now have a warning that there’s a beast a coming.
So let us pray….Let us pray….Let us pray.

—@IrvingFarm Roastmaster, Clyde, waxing poetic on the 4th—er, 5th(??) wave of Snowpocalypse hitting our upstate NY roasting facility.


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