RBC Coffee, which opened last month in Tribeca, is quickly becomingone of New York's favorite coffee spots (it's barely been open for amonth and it's already nominated for a 2010 Time Out NY EatOut Award!).
And with good reason: these people are serious about coffee. Thepassionate baristas here pull awe-inducingshots of espresso from their super hi-tech Slayer machine. While many focus onthe $18,000 price tag of this machine (this is the only one on the EastCoast), it's what comes out of the machine that makes it so incredible.The Slayer's variable pressure brewing, or "pressure profiling" allowsbaristas complete control over every aspect of the brewing process inorder to create impeccable texture and flavor.
RBC currently brews fair-trade coffees from both San Antonio's The Brown Coffee Co. and Queens-based DallisCoffee, who gets their beans from a farm in Brazil owned by their parent company Octavio Inc. The food at RBC issourced from other New York institutions worth checking out: pastriesare from Bouchon Bakery, sandwiches from Zabar's, and cookies fromDowntown 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