Speaking of recommendations, Little Collins, Ruby’s and Bluestone Lane are a great start. “That said, there are now options in every neighbourhood and that’s something that you didn’t have a few years back. “Because there is so much choice and New York is so congested, both with food and with coffee, I feel like you’re rolling the dice if you walk into the first shop that you go by it’s always worth getting some recommendations,” he says. Leon Unglik, co-founder of Midtown’s Little Collins – another hat-tip to Melbourne’s coffee excellence – says although the boom means you’ll never be far from great coffee in NYC, it still pays to have a game plan. Yep, smashed avo is a menu staple in this concrete jungle, too. Since then there has been an explosion of Australian owned-and-operated cafes taking advantage of the espresso-shaped hole in the market as well as the locals’ love of brunch. Ruby’s Cafe, a pioneer of the movement, moved into Soho in 2003 when, as co-owner Tim Sykes puts it, New York’s limited espresso options were “undrinkable to Australian standards”. In fact, there is a surprising number of New York cafes with Aussie roots. The brand, founded by Aussie Nick Stone and modelled on Melbourne’s iconic coffee culture, has maintained its artisanal vibe while expanding to more than 10 New York locations. Young points to Bluestone Lane as the epitome of this crafted approach. “What we’re seeing now is the emergence of the fifth wave, which is a branded, crafted boutique concept at scale,” he says. He says New York raced through coffee’s third wave (cool, artisanal, independent), then the fourth (scientific and “geeky”), to arrive at its current destination. “It was also behind the (American) west coast, but New York’s catching up and probably destined to be the premier hotspot for coffee in the United States very soon, if it isn’t already.”Īs director of the annual New York Coffee Festival, which will be held next month (13–15 October), Young has a unique insight into the city’s coffee evolution. Even London was well ahead of New York many years ago. Generation Y can also take a bow a 2017 report from Allegra World Coffee Portal showed American Millennials are much more likely to order a cappuccino (19 per cent) than a filter coffee (eight per cent).Īllegra Group CEO Jeffrey Young says: “New York was quite slow to pick up on the trend of craft coffee relative to other parts of the world. The ubiquitous chain, boasting more than 200 locations in Manhattan alone, popularised espresso coffee in the USA. And while this remains true today, the espresso-based coffee culture has finally taken hold, meaning the search for a good flat white is no longer a punish in the Empire City.Īlthough long criticised, Starbucks can take some of the credit. Yet, for a long time, New York’s coffee scene was the subject of derision for Australian travellers who had a hard time locating their favourite cup of joe – or at least a decent version of it.įilter coffee has long reigned supreme in New York City, as it has across the United States. If there’s one thing you need to keep up with the city that never sleeps, it’s caffeine. New York has long been slated for its coffee by espresso-loving Australians surprised to find the Big Apple isn’t so big on the flat white…īut, as Kate Symons explains, this reputation is past its use-by date. 100 tips, tricks and hacks from travel insiders.
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