After completing the fourth Coffee Common event in our first year, I’m really excited about the future of cC and specialty coffee as a whole. There’s an excitement and eagerness among consumers to learn more about coffee, the choices they have, and making it better at home. While every Coffee Common event has been a success for different reasons, our event in New York was without question, my favorite so far.
The space we used was a bright corner unit across the street from Highline Park called A Startup Store. It was just a few blocks from Chelsea Market and provided ample room for three bars, lit by a flood of natural light through floor to ceiling windows. Each bar had a different theme that introduced guests to new discussions and experiences around the coffees being served. After walking in and paying a nominal fee of $5, guests were handed a ceramic cup to use during their stay.
The first bar, Taste&, was an introduction to each coffee brewed in a V60. It was an opportunity for guests to try several coffees from different origins and roasters side-by-side, while talking with baristas about differences, thoughts, likes and dislikes. By the time customers walked away, many of them had experienced for the first time just how different coffees can taste from one another.
Everyone left this bar with a personal favorite and reasons why they liked it more than others—the sweetness, the fruitiness, the brightness, the balance. The tasting was far less intimidating than a cupping and more akin to an informal wine tasting. Guests lingered and chatted with baristas, or went back for seconds and thirds of their choice coffee. It was the central gathering point of the event and created a context for which the other bars could work within—that not all coffee is the same.
The next station was our Ingredients& bar. This stop fostered a lot of conversation, even among those who didn’t attend. The premise was simple, illustrate the effects that additives like milk and sugar have on two types of coffee—specialty and commodity. First, guests were given an unnamed commodity coffee to try black and then discussed what they tasted. Ashy, burnt, smokey and bitter were common responses. That coffee was then dressed with some milk and sugar and it transformed into a coffee that most people were familiar or comfortable with.
Next, one of the featured coffees were sampled in its unadulterated form. The unique characteristics of that coffee were then discussed and usually agreed upon as much nicer to drink in its black state than the previous coffee. Milk and sugar were then added to the specialty coffee, which reduced its complexity, making it less interesting and ultimately diminishing the qualities that made it special.
Although some still enjoyed both coffees with milk and sugar, most noticed the adverse effects it had on the flavor. The purpose wasn’t to say what was right or wrong, but once again illustrate that not all coffees are the same and discuss those differences. [Erin Meister, a barista who worked this bar, wrote a great piece about it on Serious Eats]
The third bar, tucked in the back corner of the space, was the place to go for hands-on demonstrations and personal brewing tips from baristas. Method& was the coffee equivalent of an Apple Genius Bar and my favorite of them all.
There were three stations where guests could chose the coffee and the brew method they were most interested in learning about. Baristas at this bar would brew a round with step-by-step instructions, answering questions along the way, and serve the resulting sample to everyone within reach. Next, the tools were passed on to guests who wanted to try it themselves, being guided through the process.
Seeing the look of empowerment and success on a persons face after making their very first Chemex or AeroPress was the most rewarding part of the event. When someone realized that with just slightly more effort than making EasyMac, they could enjoy much better coffee at home, it was a big win for everyone involved. Watching people leave with a smile on their face and—in some cases—all the equipment needed to brew coffee themselves, was a win for everyone in specialty coffee.
Thank you to everyone who helped make this happen and all of you who came out to participate (especially those who waited in line). If you haven’t had the chance to join us at Coffee Common yet, I hope that one day you will.
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