You are here

Oliver Strand wrote about the maturation of the NYC coffee scene in "Where to Find Serious Coffee in New York? Everywhere" for the The New York Times—including a gracious recognition of our NYC Training Center:

"One of the most impressive facilities to open this past year was not a shop. Counter Culture Coffee, from Durham, N.C., turned a former carriage factory in NoLIta into a training center, a 3,600-square-foot, loft-like space with stadium seating. If it were a coffee shop, it would arguably be the best equipped in the city."
 
Our weekly Friday Tasting @ Ten was included along with Everyman Espresso on the accompanying "New York in Nine Coffees" list. The article also features a web-based "101 Places to Find Great Coffee in New York" guide that includes many (many!) of our excellent wholesale partners.

Photo credit: Karsten Moran for The New York Times
POSTED IN: coffee, New York
Recent Updates:
Starting last week for web customers, Hologram moved from Certified Organic to conventional. Why did this change happen? We believe in supporting farmers sustainability efforts at every stage of the sustainability continuum and we believe that certified organic is just one of many ways...
When I started this blog back in the spring, I began with trying to answer "What is sustainable coffee?" I knew from the outset that this was a bit of a rhetorical question, but I thought I could at least put some parameters around an answer—I needed to for my own piece of mind. Almost a year later...
We were first introduced to the Durham Living Wage Project back in May during our 2015 Sustainable Spring event series. Our support team was asked to find businesses or organizations in their communities doing inspiring work in sustainability and invite them to speak at our training centers. Our...
Sustainability Manager Meredith Taylor visited East Timor last month. It was the first time anyone from Counter Culture has visited the country. Since 2002, coffee has been a major export for East Timor, and Meredith was excited for the opportunity to check out this under-the-radar origin. Read...
I started working in coffee a bit accidentally—happening upon a job as a barista until I "figured out what I really wanted to be." After a few years on the job, my former-boss here at Counter Culture, Kim Ionescu, suggested I apply for the Specialty Coffee Association of America's Sustainability...