#INFUSE CAFE FULL#
And it all goes down with a full line of Mexican-in both preparation and provenance-coffees, to boot. Sure, it’s got the slate-grey tones and clean lines of Cosme, but it’s also open at 9:00am daily, ready to serve chilaquiles, chia bowls, and yes, even, ahem, guacamole toast.
#INFUSE CAFE WINDOWS#
This high standard is the fire behind the encyclopedic mezcal list at Atla, Olvera’s second and more casual NYC restaurant after Cosme, and-as Atla is a true day-to-night joint-it burns at the heart of one of the city’s most unique coffee programs as well.įrom the fishbowl of windows surrounding Atla’s sunny NoHo corner to its intimate, downtown-crowded tables and vine-climbed walls, the energy at Atla is convivial, organic. They will begin stocking the Rise Coffee cans (which will retail for $4.49) on Wednesday 20 July.When you’re making Mexican food as high-caliber and inventive as award-winning chefs Enrique Olvera and Daniela Soto-Innes in New York City (and soon Los Angeles), it’s essential that anything served alongside be equally well thought-out. The NYC Rise Coffee pop-up cafe is located at 85 Stanton St, and open from 7:30AM to 4PM six days a week. But of course this isn’t beer it’s very good coffee from high-altitude beans with a medium roast and an extra kick.
For their recent canning, which they helmed themselves, the process was much the same as beer.
#INFUSE CAFE HOW TO#
“A good friend of ours is a beer brewer in Colorado and he taught us how to nitro-infuse coffee,” McGovern explains. The Connecticut coffee brewery looks much like a beer brewery. Their beer-like model is evident in a myriad of ways. And with a reasonable cost to serving ratio with the kegs, it’s also highly economical. Beyond restaurants and their pop-up, offices and even homes now use their coffee kegs. In fact, kegs are Rise’s primary means of distribution. When visiting the pop-up, one is caught off guard by the fact that the coffee is poured from a tap. Finally, their dedicated Lower East Side pop-up cafe opened last December and continues to run now.
The brand launched in earnest last May, at Brooklyn’s Colonie restaurant, and they stake claim to the title of first nitro-cold brew on tap in NYC. As coffee is 98% water, it was a beneficial skill set. We bought mini kegs and then went through different methods until we found an ideal profile.” McGovern’s background was actually water filtration. “We just started cold brewing and began looking for ways to brew more and more. “We started brewing in my apartment two years ago,” explains Jarrett McGovern, who developed the coffee and is Rise’s co-founder. There’s no dairy or additives here, just a naturally sweeter cup-with 1.5 times more caffeine than regular coffee. When pouring a cup, a cascading effect much like beer sets into motion.
The coffee itself is roughly 80% less acidic than most other coffees (a product of their cold brewing process) and the natural flavor truly shines through. They also infuse it with nitrogen and serve it out of kegs-and now cans with a widget much like Guinness. Rise Coffee does more than cold brew organic, fair-trade Peruvian coffee beans in filtered water.
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