Chilling With The Pantry in Cold Spring, NY

 

The Pantry in Cold Spring New York

Coffee, to us, is about exposure. Exposure to a broad variety of cultures, flavors, people and ways of working. Our friends upstate at The Pantry in Cold Spring are right on our level: they, too, embrace the spirit of variety and community all wrapped up in the delicious flavors of every kind of beverage. We sat down with The Pantry’s Samantha Lutzer to talk about coffee, indoor cycling, popping up and what it’s like to brew in the Hudson Valley.

Tell us about the Pantry. What were you hoping to bring to the Cold Spring community?

The mid-Hudson Valley is home to many former NYC dwellers who are part of the great northern migration to the Hudson Valley. They have very demanding and discerning palates, and I knew they would appreciate handcrafted artisanal coffee. Unlike my first shop in Brooklyn, which was single roaster-oriented, I wanted to bring a library of some of my favorite roasters that I enjoyed when I lived in the city. Right now, we have eight roasters but we’ll have three new ones soon. We also have a craft beer library with over 100 types of craft beer. You can fill up our growlers with iced coffee concentrate or beer.

Craft beer at the Pantry Cold Spring New York

When did you first get interested in coffee?

Sadly, when I had my first Frappuccino in the mid-’90s. My friends in college called me the “classic reheat” because I always had a cup of coffee in my hand. I knew I loved artisanal coffee only within the last ten years, and I decided to get more serious about it when Ost Cafe opened on my corner in the East Village. And I took training classes at Intelligentsia’s training lab in SoHo.

How did a cycling studio fit into your business plan?

The Pantry is essentially the cafe adjacent to our cross-training and spinning facility. In the city, my gym was by my office. I never had the luxury of enjoying my favorite coffee shops and the gym in the same day without a lengthy commute. Total bummer. So now I can spin, get a fresh pressed juice, and then make myself an amazing cup of coffee. #livingthedream

Tell us about the other cool spot where the Pantry is popping up.

The Pantry is co-sponsoring Bazaar-on-Hudson with the Living Room, an events space on Main Street, to bring a Brooklyn Flea-style event to the mid-Hudson Valley. It features largely Hudson Valley makers, but we have some courageous NYC artisans who come up for it. We do a multi-roaster, pop-up pour over bar, and we sell our iced coffee concentrate growlers. We did a similar program for the local farmers market in the winter, exclusively with our dear friends at Irving Farm.

The Pantry Cold Spring New York Iced Irving Farm Coffee Growler

Growlers of iced Irving Farm coffee concentrate for sale by The Pantry at Bazaar on Hudson, via Instagram.

Do you really handcraft each individual cup of coffee?

At the space in Brooklyn, we handcrafted French Press, but it was challenging at times with consistency and flow. Plus, you would have a super beautiful coffee, but you can’t get a lot of range on a French Press, no matter if you do a three or four-minute brew, agitate or not agitate, clean the crema, etc. When I was opening The Pantry, I wanted to stay true to my purist ideals and only do handcrafted coffee, but I wanted to experience the coffee more. Teresa at Irving Farm understood my commitment and worked with me to find the right pour over method for our needs. We do every single cup of coffee as a pour over using flat bottom drippers, including iced coffee. I actually can’t even drink French Press or iced coffee from a Toddy enjoyably. It all tastes the same, which is a shame for how unique the coffees are.

What Irving Farm coffee are you currently most excited about?

Our community generally prefers pretty comfortable flavor profiles as pour overs, so what I am excited about is not always the same as what they are excited about. We generally get less requests for fruit-forward, brighter coffees, so we sneak them in as iced coffee or on the espresso bar so we can prove the naysayers wrong. We have had a lot of different Irving Farm coffees in all year. The chocolaty, round ones are an easy sell, but I really loved the oaky Rwanda when we had it (it destroyed as an iced pour-over), and we are currently finishing up Amaro Gayo from Ethiopia.

Anything else you want to add?

Yes, I’d love for the owners of Anthropologie to come see The Pantry. It’s my dream to have one of my stores in every one of their major urban locations.

Thank you, Samantha! See you at the Bazaar on Hudson or at your beautiful cafe very soon!