“New wave coffee” So they Say?
New York! New York! “Cafes are reinventing the conventional cup of joe with unique flavor profiles and considered presentations”
Now, as the flourishing coffee culture – and corresponding demand for a unique drinking experience – sees coffee loyalists more willing to take risks, cafes are elevating the classic cup of joe into highly stylized, cocktail-like libations.
Felix Roasting Co, which opened in New York City in September 2018, approaches coffee with a mixologist’s eye. The cafe serves a deconstructed espresso tonic and a hickory-smoked s’mores latte presented with the showmanship of a craft cocktail. The latte features graham-cracker infused milk, a house-made salted caramel marshmallow and is smoked with hickory wood chips under a bell jar, releasing a waft of sweet woodsmoke when served. Customers are “meant to have a little bit of an a-ha moment” when enjoying Felix Roasting Co’s creations, explained Ken Fulk, who designed the café’s interior. “Even if you’re here to grab your coffee and leave, you’re having an experience that’s unlike anywhere else.”
After reading this article I have to wonder whether our New Zealand coffee loyalists would trade their traditional (habitual) morning coffee experience for more of a coffee cocktail, so decadently presented, smokey and indulgent!
The new endeavor from the coffee giant (Starbucks) aims to “weave the skill of bartender and barista into a single art,” Starbucks explains, exploring “coffee as an art form—brewing, aging, infusing and blending it into imaginative and often surprising creations.” This is what is on offer from Starbucks Reserve, their fourth and newest location opened in New York City in December 2018 with an attention to coffee sourcing, technique and flavors. The “experience bar” offering drinks like whiskey barrel-aged cold brew, sparkling citrus espresso, nitro hopped apricot cold brew and nitro cold brew with peppercorn foam and beef jerky.
Is there something similar on the go here in NZ? Exotic flavoured cocktails? Do we need such extremes of exoticness to keep us drinking coffee. Is this to be a short lived gimmick that may be tried and enjoyed by many of the unconverted coffee lovers and perhaps a handful of the converted?
Could this be some form of altruism?