RBC NYC Coffee

Dear RBC NYC Customers,

Thank you for your loyalty.  Unfortunately we are closing Wednesday, 5/2.  We are sorry to see RBC go as much as you are.  

Thank you again,

RBC NYC Staff

We are proud to announce that we are now carrying tea from MEM Tea Imports. We’ve tasted teas from a number of companies and found the teas from MEM to be exceptional. MEM is based out of Massachusetts and has been in operation since 1999. Although widely popular in New England, MEM tea does not have much of a presence in New York and we are pleased to introduce them to our lineup. We currently are offering a black, green, and oolong tea as well as two rotating tisanes. Additionally, we will soon be brewing chai fresh daily from MEM to prepare chai lattes.  Please check out Mem here: http://bit.ly/HfXI2G and be sure to stop by RBC to try one of these delicious teas. 

We are please to inform you that we are now offering a more extensive decaf drink menu to our customers. There has been a strong demand for decaf and we have decided to keep a decaf espresso available for americanos, caps, lattes and the like.  Batch brewing decaf coffee proved to be rather wasteful and so we have decided to brew decaf americanos freshly for our customers who want decaf coffee.

The decaf we are offering is from Colombia and is called Las Serranias. The coffee comes from three different growers associations in Colombia and is decaffeinated using as naturally occurring chemical called Ethel Acetate. The Ethel Acetate used to decaffeinate the Serranias is derived from fermented cane sugar also grown in Colombia and the whole process is performed at origin, rather than being exported to a third party for decaffeination. The espresso has a very soft buttery texture with hints of toffee and almond. It tastes particularly nice in a cappuccino. We hope you enjoy it.

Ben

RBC is under new management. The coffee program, along with many other things, is going to be changing greatly. We’re all very excited about the changes in store. In the past, we have purchased a great number of coffees from a large, perhaps excessive, number of roasters. This model has proven to be unsustainable for a number of reasons. Going forward, we are going to be working with a smaller group of core roasters with the additional guest roaster here and there. We will continue to be a multi-roaster shop, but with a narrower menu focused more on quality rather than quantity.

We greatly appreciate the support of our customers during this transitional period. There will be very soon be noticeable differences in the structure of the coffee program and the offerings on our menu. We hope that our customers will appreciate a new attention and thoughtfulness to our coffee selection. RBC will now be purchasing coffee from two roasters at a time, rather than the previous eight to ten. We will cycle through roasters at differing speeds so that there should always interesting new coffees to try while maintaining consistency. Coffees will stay on the menu for longer periods of time, allowing the baristas to get more dialed in to each coffee we are serving. Hopefully this will lead to better execution and understanding of the coffees we chose to serve.

Ben

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