Blue Bottle Café opened their doors February 18th in the former loading dock of the Milk Building on West 15th Street. The two floor café offers everything that Blue Bottle has made its name representing. The first floor coffee bar has a La Marzocco Strada espresso machine as well as Blue Bottle-designed drip bar. The drip bar features a filter pour-over method to brew patron’s coffee to order. Blue Bottle prefers to use flannel in their pour-over brews rather than hemp or the usual paper coffee filters found in your office’s coffee maker. Enjoy a variety of seasonal Single Origin brews as well as a rotating selection of house blends.
The second floor offers something truly special and unique to this café. The six-stool marble bar inspired by the coffee houses of Tokyo has baristas brewing coffee to order daily during tasting hours (9-4 p.m.) using either a Nel drip technique or Manhattan’s first Lucky i Cremas, a halogen burner-powered siphon machine. During second floor tastings, coffees are paired with a piece of brioche toast and house-made pastries.
Joonbug suggests trying the Single Origins Ethiopian Tuktant from the drip bar. This coffee has a “taste that is not defined by geography, but instead by botany and processing.” Ethiopia is known for their 10,000 naturally occurring coffee beans making this cup of coffee a one out of ten thousand experience because, like grapes, each coffee bean has a unique individual flavor. The exceptional taste of Tuktant is sweet and slightly heavy with hints of brandy and dried apricot. Pair your cup of Tuktant with an olive oil and rosemary shortbread cookie made at Blue Bottle’s Brooklyn roastery where they also roast their own coffee beans
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