Brooklyn Roasting Company is excited to announce the opening of our newest cafe in the converted elevator space at 67 West St. in Greenpoint, Brooklyn. We’ve constructed a fully functioning cafe, capable of serving any beverage you enjoy at our other locations, in the space of a freight elevator shaft. To celebrate, we will giving away free coffee Monday and Tuesday, with our official opening Wednesday. The cafes hours will be 9am to 5pm for our first two weeks. Stop by this week and enjoy a superb, sustainably sourced coffee or espresso-based drink, in our new mini space.
The New York Times profiled Perfect Pie, the sweet and savory pies from former White House Pastry Chef Bill Yosses now available at BRC cafes.
“Bill Yosses, best known as a former pastry chef at the White House, is turning out savories as well as sweets. He has started a company, Perfect Pie, that makes and sells pies, including a hearty chicken potpie with truffles, beef-tamale-chile pie in a cornmeal crust, smoked duck and collard pie with several cheeses, an open-faced tomato and cheese tart, and a vegan turmeric tofu and vegetable pie in a millet crust. Pecan, apple and huckleberry are some of the dessert pies. Individual-size ones, $7.50, are sold at Brooklyn Roasting Company’s cafes, most notably the spacious new one in the Flatiron district.”
Read the rest of the article here.
Join Bill Yosses for a baking demonstration and tasting of his perfect pies at 10am on Thursday, May 26th at our 25 Jay Street blender bar!
News In Brief
Gothamist just published a visual guide of all the different types of espresso drinks one can order in a fine cafe such as Brooklyn Roasting Company. Gothamist’s Jessica Leibowitz stopped by BRC’s 50 John Street offices and filmed our head barista trainer, Kelsey Forde, pouring several beautiful different espresso drinks. Read the full article here.
BRC’s Nitrogen Cold Brew was the focus of a Fox2 profile this week. The bubbly drink that has taken our new cafe at 50 W.23rd Street by storm.
“It is a trend of its own that has been popping up in coffee shops everywhere. Instead of hot-brewing coffee and the cooling it down, cold brew coffee is just that–brewing with cold water over 12 to 24 hours. The results are a smoother, more flavorful coffee.
But a pull of the lever takes this java to the next level: an infusion of nitrogen, which creates a soft, creamy mouthfeel because of small bubbles, according to Munson. It is poured from a tap, like a beer.”
Brooklyn Roasting Company bridges into Manhattan. On May 8th, we opened the doors to our Art Moderne-inspired cafe at 50 W. 23rd Street between 5th and 6th Avenues in the historic Flatiron district. For months, we’d been hard at work creating this cafe and we’d love for you to stop in, take a look and enjoy some best quality, sustainably sourced coffee. See you there.