It's in the Mug: Coffee at its Finest

I just had a caffeinated epiphany: good coffee is very hard to find. Just because you drink coffee all the time for a daily fuel injection, it doesn't make you coffee connoisseur. Why do I know this? Because after visiting RBC, an acronym that remains a secret even to its employees, I discovered that the coffee world is a domain that reaches far beyond the average person's knowledge of what is served at Starbucks. In fact, coffee is still relatively new to New Yorkers. In a city full of foodies, coffee was never deeply considered until a few years ago. Of course, it has always been a necessity for the drowsy on their morning commute, but with all the new technologies and varieties of coffee, a complexity exits comparable to wine. You can even earn a certificate equivalent to a wine sommelier in coffee, aptly called the Coffee Sommelier certificate.

RBC (located in Tribeca) has taken the average coffee drinker to a completely new level. Beware, after visiting even once, you will probably not enjoy the same boring cup again. The difference is in the type of bean that is utilized, the method of making the coffee, and the time it takes to prepare each cup. Anyone who owns a French Press knows that the extra time is well worth it, but RBC uses methods that can only be found in certain places on the East coast. One of these methods is a machine known as "The Slayer". This intense technology uses a different pressure to get the most flavors from the bean when making espresso.

Another quality that makes RBC truly unique is their lack of loyalty,to beans or producers that is. RBC knows that quality coffee can be found worldwide, and they don't hesitate to search for producers around the globe offering intriguing and complex flavors. At least once every two weeks, RBC switches the type of beans they are using, so you know that you'll always be trying something completely new; and because of the way the beans are pressed and brewed, you can be sure that every underlying flavor will be detectable to your palate. In my cup of Ethiopian, there were undertones of dark chocolate and even berries, flavors I never realized I could truly notice without the addition of sugary syrups.

The knowledgeable staff at RBC even knows when milk is appropriate and when it isn't. Of course when it comes down to it, milk and sugar is your preference, but some of the blends are so bold and rich that it would be a shame to contaminate them with another beverage. Think of it as adding Ketchup to filet mignon.

Because I tried so many different types of coffee that day, I was definitely feeling a bit jumpy. The fine staff offered me some coconut water to bring myself down, but I decided to go with a macaroon. I probably didn't need a sugar boost, but the caramel peanut macaroon was such a brilliant combination of salty and sweet that I decided I was doing myself a favor. RBC is not a place for the novice coffee drinker. It's a place for those who savor their cup and yearn to know more about the exuberant, rich flavors present in each cup served.

— Written by Valerie Cario

Photo credit: Always Hungry

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