RBC Coffee, which opened last month in Tribeca, is quickly becoming
one of New York's favorite coffee spots (it's barely been open for a
month and it's already nominated for a 2010 Time Out NY EatOut Award!).
And with good reason: these people are serious about coffee. The
passionate baristas here pull awe-inducing
shots of espresso from their super hi-tech Slayer machine. While many focus on
the $18,000 price tag of this machine (this is the only one on the East
Coast), it's what comes out of the machine that makes it so incredible.
The Slayer's variable pressure brewing, or "pressure profiling" allows
baristas complete control over every aspect of the brewing process in
order to create impeccable texture and flavor.
RBC currently brews fair-trade coffees from both San Antonio's The Brown Coffee Co. and Queens-based Dallis
Coffee, who gets their beans from a farm in Brazil owned by their parent company Octavio Inc. The food at RBC is
sourced from other New York institutions worth checking out: pastries
are from Bouchon Bakery, sandwiches from Zabar's, and cookies from
Downtown Cookie Co.
RBC's director of coffee, Cora Lambert, created her own version of a Vietnamese coffee (pictured above), which consists of a thick layer of sweetened condensed milk, a rich shot of espresso, topped with a dollop of foam. Good thing this drink isn't available in a to-go cup; you'll want to savor it within the beautifully minimalist space. Instead of a collection of small cafe tables, RBC has one large communal table in the center of the shop, a bar at the window with stools, and two large armchairs. Perfect for chatting with a friend, people-watching, or just sitting, stupefied by how good that coffee was.
71 Worth Street, New York, NY 10013
Monday-Friday 7 A.M. - 7 P.M., Saturday-Sunday 9 A.M.- 7 P.M.
Lyndsey Matthews is an online editorial intern at Travel + Leisure