Time for a new lease
Welcome to the newsletter!
Hi!
New York Coffee will now help you with your coffee venture!
If you’re working at (or own) a coffee shop, if you sell beans online, or you’re looking to get started, we will streamline your business and handle the boring parts, because—
—it’s a coffee business, you should be focused on the coffee!
We specialize in two main offerings:
Training on coffee knowledge and history
Profit, inventory, and people optimization.
We also automate your profit/loss reporting and analysis as part of any package.
Is this for you?
Yes, if you like focusing more on the beans and less on suiting the recipes for maximum profit, or want to focus on the taste and not the dollars.
We’re not too different than your average coffee consultant, but we are at a much better cost. Our goal is to get specialty coffeeshops here in New York more profitable, and using the income to sustain the production [and improvement] of this newsletter.
The longer we can prevent blank street taking over another beloved neighborhood mom & pop, the better.
As a guarantee, we offer full refunds if you haven’t made a 10% increase in profit within a month after using our services.
Luckily, it’s also easy to request help! Just shoot an email over to
newyorkcoffeenewsletter@gmail.com
with your name, email, and business needs. We’ll chat from there.
As always, advice is free. That same e-mail.
⭐Also, first five people to e-mail will get free automation of their reporting and spreadsheets. You don’t even have to purchase a package.⭐
You can find the consulting and resources page here:
By the way, that link has a great selection of a few free resources I’ve put together for coffee enthusiasts. Some are books, some are discord channels to join and chat with other NYC coffee enthusiasts, and some are free tools.
What’s new, Jude?
Not really much new; except another “Under Pressure” opening up in Astoria.
Hey, if you check it out, they’ve replaced the supermarket [that made some of the best yogurt you could get in NYC] that was there with that coffee, and a greek specialty food store. I got a pound of feta cheese from Sparta, because you can choose the city in Greece it was made for a small $10.
However, if you’re looking for a new place to go, check out Ninth Street Espresso in LIC. They’re right next to what might be the best Mexican food in LIC and certainly some incredible tacos, and it’s the perfect weather for it.
Break time! You know you’re actually supposed to be taking a break here right?
And now…
Coffee news!
Some new research has found compounds which cause fruit flavors for fermented coffee. It only found 3 compounds, but that’s more than 0. This also means that if specialty coffee booms before climate change destroys the industry, we can see folger’s “specialty” have coffee with added compounds to get that fruity flavor. Pretty cool!
Remember Mikael Jasin, the world barista championship winner? We now know what he won with: a three-part series of coffee flights representing the mind, the body, and the soul, as a mindfulness adventure.
The mind: an Aji variety from Ethiopia (yeast-inoculated, thermal shocked) served with a mix of milks evaporated to 80% concentration.
The body: the Aji with the same milk, changed with a lemon juice clarification. Additionally, it came with palo santo aromatics, palo santo vanilla syrup, and indonesian cacao nibs.
The soul: simply an espresso: “Finca Deborah Gesha” beans.
You can watch the video here:
a new digital cupping tool by Cafe Imports called the “Coffee Rose” is here. The idea is that you check the flavors off on the rose, and it will “cup” it for you; that is, it will analyze the coffee based on the flavors you’ve ascertained.
You can even invite others to join who have coffee rose accounts, blind score your flights, and save flights.
It’s kind of incredible, but I haven’t tried it yet. Also, it’s free right now as it’s at the alpha stage of testing. Hooray!
The Recipe Section
I have this wonderful store near me that sells all manner of fruits, vegetables, and nuts, and is a delightful candyland of a (your) healthy future. Anyway, its competition, right next door, is bad and stupid and sells a single avocado for $2.99 on Cinco de Mayo. It also had a deal on strawberries1 at a dollar a carton.
So, I ended up with a couple hundred strawberries.
strawberry, 4 ways
I was able to try four different variations on strawberry syrup after finding this awesome video by “DrinkWithLong”:
Strawberry syrup can be tricky, to the point where people are recommending using freeze-dried strawberries and saying things like “you can’t use watery fruit” and “strawberry is the only one you can actually use because it’s porous”.
DrinkWithLong has a great methodology here, acknowledging a few key points:
You shouldn’t be pulverizing the strawberries, just mixing them
You can steep the strawberries, like a tea [and last week’s bell peppers]
You make strawberry water first, then add the sugar
These changes, especially the third one, allow for a clean, sweet, and almost floral syrup.
For the syrup (all)
600g strawberry
200g water
sugar to measure, added after strawberry water created [about 350g]
For the drink—blender version (1 and 2)
clean the strawberries, deeply, and chop off the tops
blend the strawberries and water to mix, not to purée
strain the strawberries out and use them in another recipe;
either blend or simmer the remaining water with sugar to mix and create the syrup
For the drink—stovetop version (3 and 4)
weigh a container you are going to strain the strawberry water into; record its weight
clean the strawberries, deeply, and chop off the tops
add the strawberries and water to a pot, heat to a boil, and then a simmer
let the strawberries sit for at least 30 minutes, ideally until the strawberries lose all their color. You may need to top off with water every once in a while.
strain the strawberries out, add sugar to match the weight of the strawberry water, and then return to the pot [after a rinse] and heat to mix the sugar. Make sure to scrape the sides and corners.
Variations 2 and 4
These variations add vanilla; I would recommend trying the strawberry first and then adding vanilla, or just making a separate bottle for vanilla’d syrup, as the vanilla strawberry syrup goes with less combinations than just strawberry.
For the blended version, add imitation vanilla (without alcohol2) of about ½ tbsp to start, up to a tablespoon per 500 ml.
For the heated version, throw in a vanilla bean per liter; place while still warm and leave in the bottle. It will look fancy and that is good.
Vanilla, despite it being a simple ingredient, completely changes the flavor.
A strawberry matcha
The most obvious creation. The name is the recipe.
For a more complicated variation, try making a childhood flight.
A lucky charm marshmallow (without the marshmallow, charms, or gelatin)
1.5 oz blended strawberry syrup (with imitation vanilla)
8–12 oz (total volume) matcha, whisked or steamed directly with whole milk
Ideally, ¾ whole and ¼ skim
1.5 oz additional vanilla syrup
Serve warm and frothy.
For the rest of the flight, you’ll need to check in New York Coffee’s recipe section, or subscribe to “buying the author a coffee” to learn the rest.
Here’s a picture in the “test lab”:
Yikes!
If you’re in the mood for alcohol [from /u/cocktailpartyapp on reddit]
San Pancho by Caitlin Laman
1½ parts Dry sherry
¾ part Gin
¾ part Elderflower liqueur
¾ part Lemon juice
½ part Strawberry syrup
1½ part Sparkling water
Shake everything (except the sparkling water) with ice. Strain into a tall, narrow ice-filled glass and top with sparkling water.
Garnish with a lemon twist or wheel, a strawberry, a mint spring – or all of the above!
Strawberry Contessa from Rx Boiler Room
1 part Gin
1 part White wine apéritif (Lillet Blanc, Cocchi Americano)
1 part Strawberry syrup
1 part Lemon juice
2 parts Sparkling water
Shake everything (except the sparkling water) with ice, and strain into a short ice-filled glass. Top with sparkling water, and garnish with a sprig of mint or a slice of strawberry.
Grievous Angel by Laurent Lebac
1½ parts Bourbon or rye
½ part Elderflower liqueur
¾ part Strawberry syrup
¾ part Lemon juice
1 dash Peychaud's bitters
1 dash Aromatic bitters
Shake everything (except the lemon peel) with ice, and strain into an ice-filled short glass. Express a strip of lemon peel over the drink, then discard the peel. Garnish with a strawberry slice.
Thanks for tuning in!
Enjoy your coffee!
driscoll’s organic
never, ever, put alcohol, caffeine, weed/CBT [or any drugs, really], gelatin, or non-vegan products unless it’s obvious, and labeled/advertised