Coffee Project New York

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21-10 51st Ave
Coffee Project New York

Coffee Project New York, established in 2015 by ChiSum Ngai and Kaleena Teoh, began its journey in the East Village of New York City, quickly gaining recognition for its exceptional coffee and welcoming service. The café is especially noted for its signature offering, the deconstructed latte, which contributes to its unique appeal. Expanding their presence, Coffee Project NY opened a second location in Fort Greene, Brooklyn in 2018, followed by a third site in Long Island City, Queens in late 2019. This latter shop is distinguished as the Academy of Coffee Project NY, which serves as New York State's only SCA-certified training campus. At the Academy, a variety of classes are available for both aspiring home baristas and professionals seeking certification. Additionally, this location features advanced equipment and an in-house coffee roasting operation using a San Franciscan Roaster. Coffee Project NY encapsulates a heartfelt philosophy centered around coffee education and community engagement.
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Recent social media posts

05/29/2026

Rose Cream Latte cam 🌹🥛💗

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

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!

05/12/2026

Today we’re bringing back a longtime favorite producer: and from La Joya in Veracruz, Mexico 🌱

The entire operation at microbeneficio La Joya () is guided by the expertise of Samuel Ronzón and Gloria Hernández, a husband/wife team known for their strictly controlled processing methods. Gloria is a PhD candidate in biotech and ecology; Samuel is a third-generation farmer whose penchant for experimentalism in processing earned him an international reputation in the specialty coffee world.

For example, the Jade Imperial process is a 100-120 hour fermentation-oxidation protocol using the natural microorganisms found at the microbeneficio (in pre-Colombian Mesoamerican cultures, Jade is a symbol of life, fertility, and power). From seed to drying bed, the coffee celebrates the natural terroir of La Joya’s specific, diverse, and endemic ecosystem.

In the process of showcasing regionality, Sam Ronzón’s production methods conserve resources and focus on long-term harmony with the land. This is intentional: his desire to reinvent coffee processing stems from an effort toward sustainability, whether through farming under diversified shade trees, using environmentally low-impact practices, or advocating for unity among small stakeholders in the global coffee community. In La Joya’s words, “We believe in the transformative power of experimentation, which allows us to learn, grow, and feel alive.”

This is the most recent coffee in our long history with La Joya; we have been roasting Samuel and Gloria’s coffees since 2019. Coffee Project NY operations manager and US Brewers Cup competitor, Dre Morales, brewed a La Joya Maracaturra with a similar post-harvest process for competition in 2023, citing its elegance and balance.

Lot 93A was collected in a single-day harvest on May 23rd, 2025.

05/08/2026

East Village on film 🚕🌳🐀

05/05/2026

New Ethiopia natural!!

In 2021, former university teacher and electrical engineer, Tamiru Tadesse (.t), submitted his first-ever entry to Cup of Excellence (COE) in Ethiopia and won the entire competition. COE’s first auction at the birthplace of coffee—where trees grow wild in their native habitats—was held just a year previous.

For the uninitiated, Cup of Excellence is a national competition and auction where each coffee entry is ranked by its collective quality score from a jury of professional coffee tasters. The Alliance for Coffee Excellence, who organizes COE, is a non-profit with the stated purpose of rewarding high-quality coffee farmers, generally by way of earning higher auction prices for the farmers to take home and circulating acclaim with fanatic specialty buyers.

When COE came to Ethiopia in 2020, it was already overdue. Farmers in the birthplace of coffee have much to gain from access to super-specialty markets, and we, as fanatic specialty buyers, have much to gain in flavor.

When COE came to Ethiopia in 2020, Tamiru Tadesse founded .et with a dream—at an unprecedented elevation of 2500 MASL. Despite the risk, Tadesse cultivated a distinctive coffee harvest, uniquely small due to the farm’s elevation. His first entry to COE in 2021 won the first-place ranking and his second of that same year won fifth.

This coffee is a classic natural process. It was harvested, sorted for uniform ripeness and immediately spread onto African drying beds for natural drying. The cherries were turned hourly over 27 days of drying, shaded during peak sun, and sealed in GrainPro bags when they reached a 10-11% moisture level. After another 45 days, the coffee was dry milled.

With tasting notes of peach candy, blueberry, and pinot noir. 🍑🫐🍷

04/23/2026

Straight from World of Coffee San Diego, we’re releasing the last of our super-specialty Panama Gesha from Altieri Estates directly to you. 🌸

Altieri’s Mima Estate is situated on the east foothills of Volcán Barú, surrounded by the protected cloud rainforests of Barú National Park. At the Dilgo plot—planted in 2007—Green Tip Gesha grows on a small plateau, under 70% shade from guava and cedar trees. It’s one of the best coffee growing areas in the world.

Altieri is an eminent and award-winning producer known for their exceptional quality: they feature regularly in the prestigious Best of Panama auction. The estate was established in 2005 by an Italian-American businessman, Eugene Altieri, who acquired two farms in Boquete and rapidly discovered their potential for specialty coffee cultivation.

Since 2005, meticulous care in cultivation, harvesting, sorting, processing, and storage has earned Altieri its reputation as one of the world’s finest. Each plot at Altieri is named after one of Eugene’s grandchildren, including Dilgo.

NASD is an acronym for “Natural Anaerobic Slow Dry,” meaning that the Gesha lot is harvested, floated for defects, fermented anaerobically with the full cherry intact, then slow dried for over 60 days on raised beds with regular rotation.

The Altieri Dilgo NASD Gesha presents a fruity and floral cup with tasting notes of raspberry, jasmine, and apricot. Try the best of the best the coffee world has to offer.

04/17/2026

From our first cup to being named among the 100 Best Coffee Shops in North, Central America & the Caribbean’s

We’re beyond proud to share this moment with the people who made it possible: YOU!

Ranked 3rd in New York State
Ranked 22nd in the USA
Ranked 63rd across the continent

Yeah… we’re still processing that.

Congratulations to everyone who made the list— we know how much it takes to get here.

From us: Thank you for being part of our story. It’s the same team, same passion. Even better coffee waiting for you. See you around!

04/15/2026

Hello friends! Please join us tomorrow, Thursday, April 16th from 2 to 4pm for a coffee tasting at Lincoln Center Theater! We will be brewing some competition coffees and serving our spring seasonal drink in a public tasting! More details in comment.

04/09/2026

See you San Diego ✈️

04/09/2026

See you in San Diego ✈️

04/09/2026

See you soon, San Diego!

04/07/2026

Today is the day: our Thailand COE #3 Saenchai Jupo competition coffee is here 🍒🥭

This coffee was brewed at the 2026 US Brewers Cup by Peace Sakulclanuwat, who earned 3rd place nationwide. It was served in a blend with Panama Gesha.

Peace is an educator at Coffee Project New York; she instructs with a passion for sharing the tools of coffeemaking with everyone. She placed 2nd in the 2024 USBrC.

In her words:

“I was born in one country, Thailand, but grew up in another: the United States. I was shaped by different people, different cultures, and different environments. Those differences challenged me, but they also made me who I am today.

We, as humans, are just like coffee beans. The origin gives us identity, but the diverse environment shapes our expression…

If the Thai coffee represents my identity, the Panama coffee represents the diverse environment that shaped my expression. Two different cultures—two different origins—when brewed together with intention, they don’t compete, they harmonize. This is diversity creating harmony.”

As a coffee origin, Thailand is unique: only about 10% of the coffee produced is exported overseas. Most coffee is retained domestically by consumers, specialty roasters, and cafés, who comprise a thriving industry full of growing demand. When a coffee is exported, it is intentionally shared with a global audience.

Cup of Excellence (COE) offers an opportunity to taste the best coffee lots from producers all over the country. This coffee placed third, just like Peace did, in Thailand’s 2025 COE.

Saenchai Jupo is the founder and owner of Saenchai Estate in Chiang Mai in northern Thailand. He grows coffee amid dense forests under the canopy of tall pines. This Bourbon lot was harvested at peak ripeness, gently washed in filtered water with its cherry intact, and fermented with lactic yeast in anaerobic tanks. It was dried in plastic temperature-controlled domes, moved to a dehumidifying room, and rested for 3 months before hulling.

With tasting notes of cherry, mango, vanilla, and white tea. Celebrate Thai coffee with us. 🇹🇭

04/03/2026

Coming next week…

In case you missed it, ranked third at US Brewers Cup Championship last weekend. Video from at .

03/31/2026

Grown by women, roasted by women, in honor of women.

Today’s drop is a benefit coffee: each bag of beans sponsors a coffee farmer’s access to mental wellness resources through the SANA Program.

🍎🍯🍫

In green hills overlooking los Abechucos in Ortega, Colombia, Nidia Ramírez Correcha has grown coffee alongside her husband at Finca Los Laureles and La Arabia for over 20 years. She cultivates Gesha alongside Caturra, Castillo, and Pink Bourbon.

Nidia is the president of Amucaflome, an association of over 20 local coffee farms of Florida & Mesones—mostly women-led. Despite being surrounded by natural beauty, a past of violent conflict between political factions has led to long-term destabilization in the area. In Colombia at large, this violence mostly impacts civilians: in deaths, displacements, and losses in infrastructure and productive abilities. The Amucaflome association arose from the need to create new opportunities out of economic insecurity.

Amucaflome operates its own vegetable garden, produces its own organic fertilizer, and educates its members in sustainable agroforestry methods and post-harvest processing. The vegetable garden surplus is sold to supplement member incomes. Nidia leads this operation with infectious dedication to quality of life and of coffee.

This lot was hand-harvested and processed with a traditional washed method. With tasting notes of Red Delicious, sweet plum, honeysuckle, and milk chocolate, this coffee is versatile and shines on batch drip or pour over, black or with milk.

SANA PROGRAM
Every bag of this coffee helps sponsor a woman coffee producer’s access to mental wellness resources through the SANA Program. SANA is a non-profit founded by author Lucia Bawot with the stated mission of supporting women coffee farmers to live healthier and more fulfilling lives through an integrative mental health care and wellness program that combines telecounseling, virtual education, and community-based support.

At SANA, $27 sponsors a coffee farmer for 1 month. So far, Coffee Project New York has donated in support of 4.5 women for a year upfront.

03/27/2026

Spring has arrived. Get our café specials. Iced only. 🌸

Rose Cream Latte
Rose hibiscus tea, rose syrup, milk, non-dairy rose whipped cream.

Rose Hibiscus Tea
Iced tea, unsweetened.

Pandan Foam Latte
Pandan syrup, milk, espresso, salted coconut foam.

03/24/2026

Today’s coffee drop: a super-experimental Catimor from Yunnan that tastes like lychee candy 🍬

We’re really excited about this coffee because of the unique flavors its anaerobic honey process coaxes out of the Catimor. It really stands out on our cupping table!

Catimor takes its name from its genetic parents: Caturra, a delicious-but-fragile Arabica variety; and Timor, a hardy and high-yield Arabica/Robusta natural hybrid. It was first developed for disease and pest resistance, resilience to low altitudes, and larger harvests per coffee tree.

Despite its hardiness as a partial Robusta hybrid, Catimor garnered a reputation in the specialty coffee world for its bitter flavor profile. The Robusta tradeoff sacrifices flavor for higher production capacity, which brings down Catimor’s cup quality. Adding the methods of commodity production dominant in Yunnan—full-sun monocropping, harvesting en masse, and mixing lots into factory production—incidentally heightens the perceived poor quality of Catimor.

Today, however, specialty methods are taking hold at origin. Producers in Yunnan have demonstrated that Catimor is capable of a stunning and unique profile at competitive quality. Project One Light is one such producer: formed in 2021 by Olina Cai and a team of Q Graders and processing experts, the processing station is focused on carefully managing the agricultural landscape and creating dynamic, meticulous processes to showcase terroir.

For instance, this Catimor lot was manually harvested, floated twice for defects, depulped, and subjected to enzymatic hydrolysis to partially break down the cherry mucilage. Then, a yeast inoculation was activated in a sucrose suspension, added to the coffee greens, and placed in two rounds of fermentation: the first, with agitation and limited oxygen exposure for 2-4 days; and the second, with sealed anaerobic conditions for stable microbial activity. The lot dried on raised beds for 15-20 days.

With tasting notes of lychee candy, pink stone fruit, and white tea. Get yours on our online shop.

03/18/2026

A lot of customers ask us about the building our FiDi shop is located in: it’s a public Rudolph de Harak piece called Digital Clock.

The hours are in green, the minutes in red, and the seconds in blue. When it was finished in 1971, it was the largest clock in the world.

We just opened up our second floor seating to customers this winter; it’s a perfect cozy work/study area with its own dedicated ordering kiosk ☕️

03/12/2026

Have you tried our new pour over lineup yet? It includes coffees from China and Myanmar, an auction Gesha from a woman producer, a Cup of Excellence first place winner, a DECAF natural Ethiopia, a classic natural Ethiopia, and an anaerobic Wush Wush.

We used to pray for times like these—there is literally a pour over for every day of the week.

Wha are you drinking first?

03/12/2026

03/08/2026

Happy International Women’s Day! These are some photos from our very first Women Coffee Roasters Scholarship class in 2022. 💕

You can apply for the 2026 scholarship program on our website until March 31. This year, we’re hosting it in Medelllín, Colombia. We can’t wait to read all your applications!

03/06/2026

It’s almost International Women’s Day!!! We’ve got a VERY special coffee to celebrate 🌱

This is a crisp semi-washed Gesha from Deyanira Ortíz of Finca El Topacio in Gaitana, Planadas. She is a standout producer of Forest Coffee’s Black Condor Project.

The Black Condor Project is an initiative founded to build coffee infrastructure in Gaitana, an area destabilized by violent conflict. It consists of a completed washing station and processing facility, a farmer training program, and a guarantee for fair pricing at 18-20% above market rates.

At the Black Condor Graduation—where top producers are celebrated for their excellence and submit their best coffees of the season for a ranked competition—while scoring the competition, we were introduced to Deyanira Ortíz’s semi-washed Gesha and fell in love with its high clarity, clean cup, and floral elegance. In both 2024 and 2025, her washed Gesha ranked 2nd.

Last year was her second in the auction, but Deyanira is no novice to coffee. She is the founder of a local association of 56 women coffee growers, also the heads of their households, who bring together resources to improve quality and increase income for its members.

Somehow, she also finds the time to work as a first aid nursing assistant in her community.

Coffee Project NY won the auction for Deyanira’s washed Gesha at $26.95 per kg, but were so impressed by the lot that we offered the family $28.60 per kg. This extra income goes directly to Deyanira’s family, who sees firsthand the difference that putting specialty-level effort into producing coffee makes to fanatics like us. We arranged the extra costs of logistics and tariffs with the importer, Forest Coffee, directly.

With tasting notes of raspberry jam, orange marmalade, and a white tea finish. Deyanira’s Gesha is it! Happy Women’s History Month!

03/01/2026

Happy Women’s History Month!

Our annual scholarship program for women and femme coffee roasters is back and open for applications. For the 2026 program, we’re doing something special: the Women Coffee Roasters Scholarship is going to Colombia.

Since its inception, our goal with this program is to uplift members of the coffee community and provide opportunities where they are currently scarce. Women face many obstacles to entry in roasting jobs because of dated perceptions in capability and strength; coffee roasteries are often male-dominated workplaces despite being one of the main pathways for upward mobility within the industry.

🌱 Applications are open March 1st to March 31st.

🌱 Recipients will be selected by a panel of judges and contacted via email in the following weeks.

🌱 Class will take place in Medellín, Colombia, in mid September.

🌱 After completing exams with a passing grade, students will receive certification from the SCA.

Travel arrangements to enter the United States are more difficult than ever right now. Because our past programs have taken place in New York City behind a barrier of logistical challenges, access to the scholarship by students outside of the U.S. has been extremely limited.

So, we’re reaffirming our promise to provide opportunities for women in the coffee industry where they’re scarce, and taking our scholarship abroad—the Coffee Five Project () has graciously offered to host and let us teach in their facility in Medellín.

Learn more about the scholarship and apply at the link in our bio. Happy Women’s History Month to the people!

Address

21-10 51st Ave
New York, NY
11101

**Travel Directions to 21-10 51st Ave, New York**

**Public Transport:**
1. **Subway:**
- Take the E train to Court Square-23rd St station.
- Transfer to the G train towards Church Ave and get off at 21st St station.
- Walk approximately 5 minutes to your destination.

2. **Bus:**
- Take the Q102 bus towards Astoria and get off at the 51st Ave/21st St stop.
- Walk about 2 minutes to reach your destination.

**Driving/Parking:**
1. If you're driving, take the Long Island Expressway (I-495) and exit at Queens Midtown Tunnel.
2. Follow signs for I-495 W toward Manhattan, then take exit 33 for Northern Blvd.
3. Continue on Northern Blvd and turn left onto 21st St, then right onto 51st Ave.
4. Street parking may be available in the area, but be sure to check for any parking restrictions or meters.

Safe travels!

Opening Hours

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

Website

https://www.coffeeprojectny.com/

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What people say

Coffee Project New York is a standout destination for coffee enthusiasts, celebrated for its commitment to quality and exceptional service. Founded in 2015 by ChiSum Ngai and Kaleena Teoh, this coffee shop has quickly garnered acclaim for its authentic approach to coffee culture.

One of the highlights of Coffee Project NY is their signature specialty drink, the deconstructed latte, which showcases their innovative spirit and dedication to crafting unique coffee experiences. The inviting atmosphere makes it a perfect spot for both casual coffee drinkers and serious aficionados alike.

In addition to their impressive beverage offerings, Coffee Project NY has expanded its reach with multiple locations, including their Academy of Coffee Project NY in Long Island City. This location serves as New York State's first and only Specialty Coffee Association certified premium training campus. Here, they provide an array of educational opportunities ranging from classes for home baristas to professional certificate programs, all while roasting their own high-quality beans on-site using top-of-the-line equipment.

With a focus on community and education, Coffee Project New York embodies a passion for coffee that goes beyond just serving drinks—it’s about fostering a deeper appreciation for the craft. Whether you're looking to enjoy a perfectly brewed cup or learn more about the art of coffee-making, this establishment is sure to impress.

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