Coffee Project New York

Coffee Project New York A passion project of coffee, people, and heart. Coffee roasting, cafés, and education.

Founded in 2015 by ChiSum Ngai and Kaleena Teoh, at their first location in New York City's East Village, Coffee Project NY set about accruing awards, attention and accolades, due to their authentic, friendly service, great coffee, and unique specialty drink, the deconstructed latte. In Fall 2018 they opened their second shop in Fort Greene, Brooklyn and then a year later, another one in Long Isla

nd City, Queens, in late 2019. The Long Island City shop is called Academy of Coffee Project NY (.coffeeprojectny) and is New York State's first and only SCA (Specialty Coffee Association) certified premium training campus. At the Academy, Coffee Project NY offers a wide range of both online and in-person classes covering topics ranging from those for home baristas to certificate programs for professionals to everything in between. They also roast their own coffee at the Academy location, which boasts, in addition to five espresso machines and other top of the line equipment, boasts a San Franciscan Roaster.

Ibrahim H. Al Mallouhi just won first place at the 2026 UAE National Brewers Cup Championship, and Coffee Project New Yo...
07/19/2026

Ibrahim H. Al Mallouhi just won first place at the 2026 UAE National Brewers Cup Championship, and Coffee Project New York is hosting the champion and his roastery, The Espresso Lab, for cupping and brewing sessions in New York City.

Taste the WBrC 2026 Competition coffee, brewed by Ibrahim, and the collection sourced by The Espresso Lab for the EBrC 2026 in Brussels.

FRIDAY, JULY 24, 2026

Cupping Session
TEL Competition Collection
12:00PM

WBrC 2026 Brewing Experience with Ibrahim
Starting 10:00AM (Cupping included)

The Espresso Lab has a long and consistent history of winning titles at the UAE Brewers Cup and Barista Cup Championships for the past eleven years—plus an extra Roasting Cup win this year. They’re true leaders of specialty coffee in the United Arab Emirates. Experience their competition coffee collection sourced for WBrC 2026 and the world stage.

See the full coffee list and reserve your spot on our website. 🔗

Yes, we have a natural Chiroso for the summer 🌱Chiroso is a niche coffee variety common to Urrao in the southwest of Ant...
07/16/2026

Yes, we have a natural Chiroso for the summer 🌱

Chiroso is a niche coffee variety common to Urrao in the southwest of Antioquia, Colombia. Its name is derived from local Colombian slang to describe something “a little elongated.”

In Urrao, Chiroso is cultivated widely for its high yields similar to Caturra—so similar, in fact, that the industry categorized Chiroso as a descendant of Caturra until genetic testing confirmed a totally different story.

The Chiroso genome suggests it was directly imported from the wild forests of Ethiopia, a native landrace with no relation to any established South American cultivars. How it arrived in Colombia remains lost to history.

Yenser Urán, who cultivates El Pincel to grow only Chiroso, offers 25 years of experience and passion in family farming to specialty coffee. Chiroso is a widespread staple of the area with a uniquely sweet and full-bodied profile.

In this coffee, Yenser showcases the natural fruit on the cherry with a 72 hour anaerobic fermentation before natural drying. It has fruit-forward cupping notes of mango, pineapple, and raspberry 🥭

Another 90+ degree week in nyc ☀️ Strawberry Yuzu Spritz is here for you and it’s the same colors as the weather app tem...
07/14/2026

Another 90+ degree week in nyc ☀️ Strawberry Yuzu Spritz is here for you and it’s the same colors as the weather app temperature bars…

Cool off with our version of a sparkling strawberry lemonade—made with strawberry purée, yuzu purée, lemon juice, sparkling water, and fresh lime.

🍓🍋🍋‍🟩🫧 and stay hydrated!

Happy long weekend! We’ll be closed for the Fourth at all locations. Regular hours resume Sunday. Enjoy your holiday—we’...
07/03/2026

Happy long weekend! We’ll be closed for the Fourth at all locations.

Regular hours resume Sunday. Enjoy your holiday—we’ll be having Coffee Palmers and hot dogs 🌭 🎆

“GO TEAM USA!Wishing y’all success throughout the tournament :)Enjoy the coffee! (Thank you, Joe, for making the arrange...
07/01/2026

“GO TEAM USA!
Wishing y’all success throughout the tournament :)
Enjoy the coffee! (Thank you, Joe, for making the arrangement!)

Summer drinks are here. Get them before you melt into the sidewalk. Iced only.STRAWBERRY YUZU SPRITZAn elevated sparklin...
06/19/2026

Summer drinks are here. Get them before you melt into the sidewalk. Iced only.

STRAWBERRY YUZU SPRITZ
An elevated sparkling lemonade. Yuzu purée, strawberry purée, lemon, sparkling water. Served with fresh lime. 🍋

COCONUT PARADISE
The boys are back in town. Chunky FOCO coconut juice with a shot of espresso (or matcha). Served with a boba straw. 🥥

PINEAPPLE CLOUD
Blended pineapple juice, whipped coconut cream, Tajin dust, dried pineapple. Fluffy, bright, tropical. 🍍

For the Thai Coffee lovers: Coffee Project NY partnered with Pack Katisomsakul of Newbery St., a Boston-based specialty ...
06/16/2026

For the Thai Coffee lovers: Coffee Project NY partnered with Pack Katisomsakul of Newbery St., a Boston-based specialty roaster focused on coffee from Thailand, for a collaboration roast.

With the same coffee (the returning Thailand Huai Chomphu) we both developed custom roast profiles to show off what makes us, and our machinery, unique. Newbery St. uses the Loring, a fluid bed roaster, while Coffee Project NY uses a San Franciscan drum roaster.

This coffee was brought into our collection in 2023 by Peace Sakulclanuwat, who sourced it for the qualifying round of US Brewers Cup. Thai coffee is a focal point of Peace’s competition practice: she seeks to bring Thailand to the US national stage and show that it can compete with the finest Panama Gesha.

The set features two iterations of the same coffee: 100g from Newbery St., and 100g from Coffee Project New York.

In Thai, Huai Chomphu translates to “Pink Valley” for the cherry blossoms that color the area during harvest season. The valley contains around 500 coffee-growing households; this coffee is from these smallholder farms.

Produced by Stidkhun Wuiyaku in collaboration with Beanspire, this coffee was harvested, floated to remove defects, and moved to anaerobic fermentation in double-layered plastic bags and turned consistently for six days. Afterward, the coffee was pulped—mucilage intact—and slowly dried on raised beds for 25 days.

TGIF with at NY marathon last November in Brooklyn 🎈
06/12/2026

TGIF with at NY marathon last November in Brooklyn 🎈

06/05/2026

Brooklynites and Fort Greene heads: the on our block is open this weekend for activities and music.

Enjoy a coffee, smell the blossoming flowers, grab a croissant, blow some bubbles, get another coffee.

Saturday, June 6: 10am - 3pm
Sunday, June 7: 12pm - 5pm

NOTHING is better than a day in the garden with coffee 🌱 See you there.

In two Sundays, collector cars will overtake the streets of Tribeca for a Cars and Coffee meetup. Get a pour over or a l...
06/05/2026

In two Sundays, collector cars will overtake the streets of Tribeca for a Cars and Coffee meetup. Get a pour over or a light snack and watch the cars drive by.

Cars and Coffee Tribeca
Sunday, June 14
9am-11am

450 Washington St
New York, NY 10013
🏎️

Open to all models and attendees. RSVP preferred. Photo by .media.

05/29/2026

Rose Cream Latte cam 🌹🥛💗

Floral, creamy, pink, and inspired by Malaysian Bandung. Only available this spring.

Have you tried the Panama Gesha from Altieri yet? It’s a wonderful treat for a special occasion or just because. Here’s ...
05/14/2026

Have you tried the Panama Gesha from Altieri yet? It’s a wonderful treat for a special occasion or just because. Here’s the brew recipe.

Ratio 1:16
TDS 1.26%
Temp 193F
Coffee dose 15g
Brew yield 240g

0:00 - 50g
0:40 - 150g
1:10 - 200g
1:40 - 240g

Total brew time 2:30 - 2:40.

NASD stands for Natural Anaerobic Slow Dry. The lot is harvested, floated for defects, fermented anaerobically with the full cherry, then slow dried on raised beds for over 60 days.

05/13/2026

Last week our Cofounder and Director of Education stopped by FOX5 The Noon to make Rose Cream Lattes with .peters 🌸💗🎀 Here’s the full segment!

Address

21-10 51st Ave
New York, NY
11101

Opening Hours

Monday 8am - 1pm
Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 3pm
Friday 8am - 3pm
Saturday 10am - 3pm

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