Coffee Project offers a unique experience that goes beyond the ordinary coffee shop. Rooted in passion, nostalgia, and cultural diversity, this establishment presents an innovative take on coffee.
Since its inception nearly a decade ago, Coffee Project has expanded from a single East Village café to multiple locations throughout New York City, encompassing retail, roasting, and educational spaces!
The original East Village location was launched in 2015 and has since spread to various neighborhoods across the city — including Manhattan, Brooklyn, and Queens — becoming New York City’s first Specialty Coffee Association Premier Training Campus.
Meet the Founders
Co-founders Kaleena Teoh and Chi Sum Ngai, both originally from Malaysia, transitioned from careers in IT and Psychology to create Coffee Project NY as a passion project in 2015.
Their diverse cultural backgrounds significantly influence the menu, introducing unique seasonal flavors that incorporate sweet and Asian elements, setting them apart from typical coffee shops. Their mutual enthusiasm for coffee drives their mission to enhance the quality of life for individuals in the coffee supply chain.
“When we develop a new flavor, we encourage our staff to relate it to something familiar to them,” Teoh explained.
A prime example is the Pandan latte, inspired by Southeast Asian culture. Pandan, a fragrant leaf, is commonly used in many Southeast Asian desserts.
“When we describe it to customers, we liken it to a vanilla flavor with floral notes,” Teoh added.
In the world of specialty coffee, many perceive it as either overly expensive or exceedingly rare, but at Coffee Project, this notion is challenged.
The mission behind their seasonal specialty drinks revolves around the dedication and creativity involved in crafting high-quality coffee,” Teoh noted.
The Long Island City location doubles as a Specialty Coffee Association Premier Training Campus, where classes are offered at the back of the café. By sourcing coffee from various countries and experimenting with different processing techniques, they develop distinct flavor profiles, fostering creativity in crafting seasonal signature drinks.
The Process
The journey begins with the farmers who nurture the coffee beans with great care. During fermentation, the producers, equipped with extensive knowledge of the process, ensure the beans do not mold or spoil. By the time the coffee reaches Coffee Project, the roasters utilize their expertise in drying and roasting to achieve the desired flavor profile, ultimately entrusting it to the baristas who know how to extract the best qualities from the beans.
“It’s not merely about pricing; it’s about the care invested in the entire process,” Teoh explained.
In addition to the unique flavors, presentation plays a crucial role in the customer experience at Coffee Project.
They strive to establish visually appealing drinks that showcase the quality of their coffee and the skills of their baristas.
For instance, when they first launched their deconstructed latte, the experience consisted of three separate components: a shot of espresso, steamed milk, and the assembled latte. This presentation highlights the quality of the coffee and the craftsmanship involved in creating a visually stunning product, attracting customers who appreciate artistry in addition to flavor.
“With our spring drink, we aim for a beautiful presentation to catch the eye, ensuring that customers return not only for the visuals but also for the taste,” Teoh noted.
Weather Changing and So Are People’s Flavors
As New York enters warmer temperatures, patrons often seek lighter and more refreshing beverages, making floral-inspired options increasingly popular. This spring, customers can explore an enticing array of new floral drinks. Which one should they try?
“I highly recommend the rose cream latte, as it brings back memories of a drink I enjoyed growing up in Malaysia,” Teoh shared. “This drink, known as bundon in Malaysia, combines rose syrup and milk or evaporated milk, representing flavors I dearly miss from home.”
Creating this drink is simpler than one might think: 30 grams of rose syrup infuses a delightful sweetness and floral essence. A house-brewed rose petal tea, graced with a touch of hibiscus, pairs beautifully with a choice of milk and optional caffeine sources like matcha or espresso. Topped off with rose-cold foam, this drink is a great choice for anyone with dietary restrictions.
“Our aim was to incorporate a floral flavor, inspired by the blooming flowers of spring and the pastel pink hues of New York City at this time of year,” Teoh said.
It’s a nostalgic, delicious option, with all drinks available in caffeine-free and vegan variations.
Teoh and Ngai express their appreciation to customers for their willingness to explore the array of flavors and drinks available at Coffee Project. As summer approaches, a new location is set to open on the Upper East Side.
“For our upcoming drinks, we are drawing inspiration from the fresh fruits of the season and various foods from our cultural backgrounds,” Teoh hinted.
For more information, visit coffeeprojectny.com.
Key Takeaways
- Coffee Project is rooted in cultural diversity and innovation.
- Specialty drinks feature seasonal, unique flavors.
- Their approach focuses on the craft and care involved in coffee production.
- The café provides educational experiences through its training facilities.
- Visual appeal is essential to their drink offerings.
- New flavor inspirations come from their cultural backgrounds.
FAQ
What is the background of Coffee Project?
Founded in 2015, Coffee Project started as a passion project by Kaleena Teoh and Chi Sum Ngai, who come from Malaysia.
What makes Coffee Project’s drinks unique?
The drinks feature seasonal flavors inspired by their cultural backgrounds, often incorporating floral elements.
Are there vegan options available?
Yes, all drinks can be customized to be caffeine-free and vegan.
Where can I find Coffee Project locations?
Coffee Project has multiple locations across New York City, including a new spot on the Upper East Side opening soon.
