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Thread: New York Coffee

  1. #1
    Junior Member Emmetsespresso's Avatar
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    New York Coffee

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I've been making coffee in Australia for 8 years and we are relocating to New York in July. Does anyone have any do's or do nots in regards to coffee in Brooklyn/Manhatten (as a job)

    I'm not sure what im getting myself into (whether you can make a living as a Barista over there) or I should think of a career change. I live and breath coffee here in AU and it's obviously far better paying.

    Thanks guys.

  2. #2
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    Quote Originally Posted by Emmetsespresso View Post
    I've been making coffee in Australia for 8 years and we are relocating to New York in July. Does anyone have any do's or do nots in regards to coffee in Brooklyn/Manhatten (as a job).
    My (limited) exposure to NY coffee suggests ..
    There are far fewer "espresso" type coffee shops than in Au, so finding a "barista" job may not be so easy.
    However there are plenty of coffee shops, (so potentially similar jobs ?) and i suspect a growing espresso demand which may give you an edge.
    Aussie team Toby Estate have opened a cafe / roastery in Brooklyn ( look on the web) which may be a lead in for you.
    Good luck any way NY is in need of more espresso shops.....hopefully before i get back there in April !
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  3. #3
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    Not sure about the job side but as a drinker, the one thing I learnt was that everyone over there drinks half&half. Drove me berserk looking for real milk (full cream) so you might want to read up on what those constitute.
    Also the texture is VERY different (skim seems thinner over there) so you might want to see if that is going to affect your technique.

    Edit: also, generally speaking, the majority of the population is ok drinking Starbucks level of coffee. They have different tastes which seems to have been oilified by the massive amount of junk food consumed so you'll find that they rarely like the "healthy" tastes in food, and don't like what we call "fresh flavours". So from the couple of months I was living there, it seems that all the aroma, notes, and things we care about here is a bit lost on them.
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  4. #4
    TOK
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    If you are good at your trade here, I believe you should be able to talk yourself into a job over there if you can get someone over there to give you a day at the machine (or, at the machine and everywhere else required), FOC, just to let them see your skill set.

    Good luck, and enjoy the invaluable experience in a different and interesting culture.
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  5. #5
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    I'm in the US at the moment and recently visited quite a few of the better cafés in Manhattan.

    In general, the baristas in those cafés struck me as at least as interested in making good coffee as a typical good Aussie barista. And they certainly can make good coffee.

    However, they're seriously slow, it drives you crazy. They've got the same kit as Aussie cafés (Stradas and Robur-Es are very popular) but struggle to pump out a decent volume of drinks when under the pump. (And I'm assuming the lower voltage isn't an issue?)

    So as a general statement, a typical Aussie barista wouldn't standout when it comes to coffee knowledge, appreciation, etc, but they'd absolutely wipe the floor with them when it comes to pumping out coffee quickly. (Might make you popular with your cafe owner but perhaps not with your co-workers!)

    However, there are seriously few proper espresso cafés, given the population. As pointed out already, almost the entire population drinks either drip or some variant of a starbucks sugary concoction, so you might struggle to find a job in a good cafe. And even in a good cafe you'll dish out as many non-espresso drinks as espresso.

    However I think everybody in the specialist coffee industry over here appreciates the strength of the Aussie coffee scene so that's good.

    Oh and if you're good at latte art they'll think you're a genius!

  6. #6
    Junior Member Emmetsespresso's Avatar
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    That's a great amount of direction guys. Thank you for the input. I had a feeling it would be somewhere along the lines of what's been described.

    Without blowing my own horn, I know high volume and speed while not losing quality is something I've been a part of for a long time so that gives me hope that I might be qualified enough to make an impression

    It's a nerve racking thing to go out there but maybe I can bring something to the table given the right location.

    I've met some of the Tobys Estate guys over the years so that could definately be an angle also.

    Thanks for all the help

  7. #7
    STS
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    If you don't already it would be worth having a listen to the 'Coffee Uncut' podcasts for an insight into the US specialty coffee industry, lots of really interesting information that may help you.
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  8. #8
    Junior Member Emmetsespresso's Avatar
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    Oh rad STS I've never heard if that podcast series. I'll get onto it asap thanks.

  9. #9
    Member ASchecter's Avatar
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    Quote Originally Posted by Emmetsespresso View Post
    Does anyone have any do's or do nots in regards to coffee in Brooklyn/Manhatten (as a job
    I met the fellow in this picture (Aaron from Canberra) when he was working at Everyman Espresso in Manhattan. If you get a chance to talk to him, I bet he could advise you.

    aaron_8dx_L.jpg
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  10. #10
    Junior Member Emmetsespresso's Avatar
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    Behmor Brazen - $249 - Free Freight
    ASchecter that's a great lead.

    I just did some googling and Everyman looks like an awesome setup. We are going in a few weeks to check some options out. Ill definately put the in my list of places to try thanks!
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