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Well friends, 2025 is officially here. The festive decorations are coming down, the office buzz is back, and kids are settling into their routines. Maybe you’re embracing a resolution or two. If your holiday season was anything like ours, you’re probably ready to reset—and Dry January might just be calling your name. But around here, dry never means dull. We’ve rounded up some of our team’s favorite drink recipes featuring our cult classic Cold Brew and Ready to use Espresso—perfect for spritzes, tonics, and sodas, no alcohol required. Sip them at 9am, 9pm, or anytime in between! Coconut Espresso Soda Ingredients: 125g Coco Rico Coconut Soda 2g lime juice 1 oz Ready to use Espresso 15g sweetened condensed coconut milk 1 oz simple syrup Recipe: Pour Coco Rico Coconut Soda over a glass of ice, then add simple syrup, lime juice, and sweetened condensed coconut milk. Mix until well blended, and top with Ready to use Espresso. Hibiscus Espresso Soda Ingredients: 2 oz hibiscus tea 1 tbsp honey 1 oz Ready to use Espresso 4 oz sparkling water Recipe: Pour sparkling water over a glass of ice, then add hibiscus tea. In a separate container, mix freshly Ready to use Espresso and honey until the honey dissolves, then pour the espresso mixture over the top. Lemon Espresso Soda Ingredients: 6 oz Lemon Spindrift 1 oz vanilla syrup 1.5 oz Ready to use Espresso Recipe: Pour a Lemon Spindrift over a glass of ice, add vanilla syrup, and top with Ready to use Espresso. Sparkling Cherry Orangeade Ingredients: 1 oz grenadine 1 orange 1 oz Ready to use Espresso 1 oz simple syrup 4 oz sparkling water Recipe: Fill a cup with ice, then add sparkling water, simple syrup, grenadine, and Ready to use Espresso. Squeeze the juice of half an orange into the drink and garnish with an orange slice. Ready to use Espresso is now available for purchase online and in select cafes. Coldstretto® and the Coldstretto™ logo are trademarks of BKON LLC.

The roastery & production team have been hard at work, curating a gift guide packed with seasonal coffees, must-have brew gear, and all the little extras to make this season shine. Whether you’re shopping for the coffee lover who’s always brewing up something new or the one who simply loves a cozy cup, we’ve got the perfect pick to spread the holiday cheer—Joe Coffee style. For the DIY Coffee Chemist This is for the friend (or family member) who’s always trying out the latest recipe going around on TikTok or Instagram—remember the viral whipped coffee craze? They’re constantly crafting tasty concoctions at home or recreating that one unforgettable drink from years ago. Our Ready to use Espresso and Specialty Instant Coffee are absolute game-changers, opening up endless possibilities for DIY lattes, baking, cocktails, mocktails, and beyond. Stocking Stuffers As stockings make their way from storage to the mantle, here are our picks for the best little joys to fill them with this holiday season. For the loved one who’s always stopping at the cafe on their way to work, treat them to a week’s worth of coffee with a cafe gift card. Shopping for someone constantly on the go? A box of Specialty Instant Coffee is the perfect way to guarantee a great cup of Joe, no matter where they are. And don’t forget—our seasonal Rockefeller coffee is now available in a 6 oz bag—making it the ideal companion for a cozy home brew. For the Specialty Coffee Connoisseur Light roast lovers are always on the hunt for fresh flavors to brighten their palates—fruity, floral, and light-bodied. We’ve built strong partnerships with the producers we work with to bring you some of the finest offerings available. The Village celebrates the role of women in coffee and features seasonally rotating beans, currently from Burundi. La Familia Guarnizo, a bright and light-bodied selection, was grown by a special group of El Paraiso’s member farmers: the Guarnizo family. Plus, our Roaster’s Choice Set showcases what we are currently brewing and most excited about. For the Can’t-Pick-Just-One Crew Shopping for that indecisive friend who can never make up their mind? This one’s for them. Whether they’re in the mood for a rich, chocolatey black cold brew or a slightly sweetened Honey Oat Latte, a combo pack will keep them satisfied and caffeinated. Can’t decide if they want hot or iced? The 12 oz Miir Travel Tumbler has them covered, keeping drinks perfectly hot or cold during their office commute. And when they’re unsure which coffee to choose, our Signature Coffee Set—packed with our most popular roasts—keeps things fresh, fun, and never boring. For the at Home Barista It’s no secret that baristas truly make the world go round. If you’ve got a barista at home or a friend perfecting their pour-over skills, surprise them with the sleek Hario V60 #2 Ceramic Dripper to elevate their morning brew. Or take their coffee journey to the next level with an Espresso Workshop Class at our Pro Shop lab here in the City. Not sure what they love most? The Daily Gift Set is a thoughtful, well-rounded option, featuring a classic Joe mug and our best-selling house coffee brewed daily in our cafes.

We’re proud to support our New York City community, and partnering with Edenesque allows us to do just that. Much like Joe Coffee, Edenesque approaches food and beverage with love, intention, and a deep commitment to nourishing not just our bodies, but also the communities and environments we care about. From nutrient-rich ingredients sourced from New York farms to production and fulfillment across New York State, Edenesque embodies a sustainable, community-focused approach. In this Q&A, we sit down with founder Leslie Woodward, a Le Cordon Bleu-trained chef, to learn more about her journey, her passion for crafting high-quality, sustainable foods, and how Edenesque uplifts those around them through innovative, plant-based dairy alternatives. Edenesque is all about nourishing people and the planet. What inspired you to blend your culinary expertise with such a powerful mission for sustainability? Combining culinary expertise with a commitment to sustainability was a natural progression for me. Food is foundational to health, culture, and the environment, and I believe that what we consume should not only taste good but also contribute positively to our world. With Edenesque, I wanted to craft plant-based dairy products that prioritize whole ingredients and support local farmers, making it possible to nourish people while protecting our planet. As a Black woman, chef, and business owner, your journey has given you a unique perspective. How have those experiences shaped Edenesque and the way you approach your work today? My journey as a Black woman, chef, and entrepreneur has profoundly shaped Edenesque's mission and vision. These experiences drive my commitment to tackling food insecurity and advocating for sustainable food systems, while ensuring our brand embodies transparency, resilience, and accessibility. I’ve been shaped by both adversity and the unwavering support of my community—especially my grandmother and Bishop Jackie McCullough, a minister who visited our church. Their love and guidance were lifelines during difficult times, empowering me to find strength and resilience. That care inspired me to pay it forward, to be a source of light for others facing challenges. Becoming a Le Cordon Bleu-trained chef has given me a powerful way to nourish others, and through Edenesque, I aim to extend this impact further. My goal is to create a company that not only produces high-quality, sustainable food but also nourishes communities and uplifts those around us. With over two decades of experience, how has your background in fine dining and nutrition influenced the way you create your plant-based milks? My background in fine dining taught me to respect ingredients and craftsmanship. This experience, combined with my knowledge of nutrition, guides me in creating products that balance taste and health. Every Edenesque product reflects a commitment to quality and nourishment, crafted with whole ingredients that provide genuine flavor and nutritional benefits. Your culinary background spans from high-end kitchens to holistic nutrition. How do you balance indulgence with nutrition in the plant-based milks you create? Balancing indulgence and nutrition is at the heart of Edenesque. I want our plant-based milks to feel luxurious yet nourishing. We focus on high-quality, nutrient-rich ingredients that not only taste indulgent but also support well-being. It’s about creating flavors and textures that feel like a treat without compromising health. You work closely with local, sustainable farms in New York. How do you go about choosing your partners, and why is supporting local farmers such a big part of your vision? Choosing local, sustainable farms is key to creating high-quality, responsibly sourced products. We partner with farmers who share our commitment to ethical and environmentally friendly practices. Supporting local farmers helps reduce our carbon footprint and strengthens the regional economy, aligning with Edenesque’s values of community and sustainability. Edenesque’s focus on whole ingredients—without fillers or preservatives—really sets you apart. Why is this commitment to clean, transparent food so important to you? Transparency in food is crucial. I believe that what you see is what you should get. At Edenesque, we’re committed to providing products that are free from cane sugar, fillers and preservatives, allowing the natural ingredients to shine. This dedication to clean food reflects our respect for the consumer and our responsibility to provide truly nourishing options. Your Food Insecurity Initiative is such an important part of Edenesque’s mission. Can you tell us how this program came about and how it’s making a difference in the community? The Edenesque Food Insecurity Initiative™ emerged from a commitment to support communities facing food scarcity due to challenges like unemployment, illness, and economic instability. We recognize that access to nutritious food is essential for fostering resilience and dignity. Through partnerships with local farmers, agencies, and community programs, such as Greater Hudson Promise Neighborhood and Columbia County Recovery Kitchen, the initiative increases food availability and eliminates barriers to access. By collaborating with organizations aligned with our mission, we’re able to provide nourishing, high-quality foods that address immediate needs while also building long-term solutions for food justice. You’ve grown from selling at farmers’ markets to being on the shelves of Whole Foods and now all 24 of our cafes. How has that journey been for you, and what excites you most about partnering with Joe Coffee? The journey has been incredibly rewarding. Moving from farmers’ markets, to partnering with brands like Joe Coffee allows us to reach a broader audience while staying true to our roots. I’m thrilled that Edenesque can now be part of so many daily routines, offering people a wholesome, plant-based option in their morning coffee or afternoon pick-me-up. For other aspiring entrepreneurs looking to build something with purpose, like Edenesque, what’s the best piece of advice you’d give them? First, don’t give up. Keep putting one foot in front of the other, even when things seem bleak. I would tell them to stay true to their values and mission. Building something with purpose isn’t easy, but it’s incredibly fulfilling. Surround yourself with partners and team members who believe in your vision, and remember that every challenge is an opportunity to learn and grow. — Now available in all 24 of our cafes, Edenesque’s chef-crafted oat milk brings a new level of care and quality to every cup—made with nutrient-rich ingredients from New York farms and locally produced to support a sustainable future. Experience the goodness of Edenesque at Joe Coffee, where nourishing yourself and the community go hand in hand. Learn More About Edenesque Images Curiosity of Edenesque

When you’ve lived in New York as long as we have, you start to see the magic in those small, everyday gestures that bring warmth to our bustling city. It’s the barista who remembers your order, the stranger who gives you directions, the subtle nod from a fellow New Yorker on a crowded street. This spirit—of connection, resilience, and kindness—inspired Rockefeller, our annual holiday coffee blend. With flavors that evoke shared moments around the holiday table, Rockefeller is as vibrant and rich as New York City itself. Rockefeller brings together exceptional coffees from Antigua, Guatemala, and Ngozi, Burundi, all of which are 100% women-produced, resulting in a beautifully balanced cup that starts with notes of sweet, dried fruits like dates and papaya. As you sip, layers of candied nuts, baking chocolate, and butterscotch unfold, with a touch of red apple acidity for a festive brightness in every sip. Crafted to celebrate “NY Nice” and the small gestures that make the season brighter, each cup of Rockefeller is a reminder of what the holidays are all about—coming together, savoring the moment, and honoring the unique beauty of our city. From our Joe Coffee family to yours, happy holidays! Support Our Community Each year, we donate $1 from every bag of Rockefeller to an organization that supports our New York City community. This year, we invited baristas from all our cafes to nominate nonprofits that resonate with them and align with our mission. The clear standout choice was 9 Million Reasons, New York City’s largest and farthest-reaching community food pantry (and our roastery’s neighbors in Long Island City!). 9 Million Reasons serves more than 30,000 food-insecure families per month, moving up to 60,000 pounds of food in just seven hours each day. Meet the Artist: Aly Miller Say hello to Aly Miller, the talented illustrator behind our Rockefeller Holiday Coffee for the second year in a row! A New Yorker for over ten years, Aly is now based in Milwaukee, WI, where she creates food and beverage illustrations, soulful maps, and artwork for books and brands. For this year’s 12 oz bag design, she drew inspiration from the holiday magic that comes to life at the cafe that started it all in the West Village. Join us in savoring this year’s Rockefeller Holiday Coffee, made even more special by Aly’s delightful vision! Brew Like A Pro Crafted to meet you wherever you are on your coffee journey, Rockefeller is approachable and easy to brew—shining on any drip method. The result? A sweet, inviting cup with a touch of holiday magic. For the best experience, Amaris Gutierrez-Ray, our VP of Coffee, recommends brewing Rockefeller with a V60. Here’s her personal go-to recipe to help you unlock this coffee’s full potential: EquipmentHario V60 Ceramic Dripper BloomPour: 60g of water Give it a brew and experience Rockefeller’s perfectly balanced sweetness, a warm companion for the holiday season.

When it comes to the world of tea, few brands have taken as thoughtful and dedicated an approach as Kettl. Founded in 2011, Kettl has made it its mission to share the freshest, highest-quality Japanese teas with the world—something that wasn’t easily accessible outside of Japan. With roots in Fukuoka and a strong presence in New York City, Kettl’s journey from its humble beginnings to becoming a well-regarded name in both tea and hospitality is a story of passion, patience, and craftsmanship. In this Q&A, we sit down with Kettl’s founder Zach Mangan to explore the brand’s evolution, its deep connection to the NYC hospitality scene, and its exciting new partnership with Joe Coffee. Can you talk about the unique relationship between Kettl and Joe Coffee, from being neighbors to building the partnership we have today? Owners Zach and Minami Mangan All Photos Courtesy of Kettl What inspired the new Kettl offerings at Joe Coffee?At Kettl, we source 100% of our offerings from Japan. The exciting challenge for me was to source a remarkable collection of teas that felt global and would both cater to the tastes of long term Joe customers while inspiring them with a new dimension of freshness, quality, taste and fragrance. I am really proud of what myself and the team have come up with and I believe the menu at Joe represents a perfect snapshot of the very best of what’s happening now in the world of Japanese tea. Can you walk us through how Kettl was formed and how the brand has evolved since?Kettl was founded in 2011 after visiting Japan and realizing the freshest, most sought after teas generally stay within Japan’s domestic market. After spending over two years building relationships with Japan’s top producers, I set up an office in Fukuoka Japan to work within the domestic market and source these amazing teas. I started by working directly with chefs to provide them with high quality tea and over the last decade have worked to build a community of customers and tea lovers through our stores, online store and incredible wholesale partners. If you could start the process over, what advice would you give your past self?I would continue to remind myself that the best things take time - and not to be in a rush. Building a long term business means you must be thoughtful about every brick you lay. It is the design of the foundation that allows you to grow. No matter how much you think you know, continuing to seek out opportunities to learn, grow and develop a team is absolutely paramount. What drew you to the hospitality industry?The community of folks within the industry. The incredible camaraderie and friendship that exists in hospitality - especially here in NYC - is second to none. I find a lot of personal inspiration in seeing people push themselves, overcome the inevitable adversities, and make an impact on their community. Hospitality is a form of service - putting others before you - and I think that is a great road map for life in general. How has being based in New York City shaped your brand over the years?Sort of to my previous point, the community in NYC is unlike any other. I don’t know of another place that has such an eclectic and talented pool of folks as New York. The level of creativity, passion and focus - and the ability to communicate it - is something that has inspired me personally and Kettl as a brand since the inception of the business. I can’t think of a better city to work in and create a brand than NYC. How do you approach creating a sensory experience that goes beyond just the product?For me, Japanese tea is the hub of a wheel with many spokes radiating from it - community, culture, design, cuisine, wellness, travel - the list goes on and on. I take inspiration from each and every spoke and find my job is to thread them through Kettl to tell a richer story of what tea can be. Having tea as the centerpiece opens an endless world of possibilities for story telling and community building. I sometimes feel overwhelmed with all the possibilities Japanese tea provides but also find it endlessly inspiring knowing there is such a compelling story to tell. Discover the exceptional taste of Kettl’s Japanese teas at Joe Coffee, now featuring Kagoshima Wakoucha, Hoshino Sencha, Genmaimatcha, Soba Cha, and their signature Matcha—bringing a whole new level of flavor to every sip.

As the crisp October mornings roll in, we’re excited to announce the arrival of our new fall menu. Discover exceptional teas from our new partner, Kettl, a Japanese tea company based here in New York City. Plus, don’t miss our latest seasonal sip: the Butternut Star Anise Latte. And good news—by popular demand, the Yuzu Elderflower Spritz is here to stay on the menu! So, throw on your trench coat, grab a friend, and swing by the cafes—cool mornings are best enjoyed with even cozier drinks in hand. Butternut Star Anise Latte Each season, our baristas are tasked with crafting a drink that captures the spirit of the times. Through teamwork and collaboration, these creations are then perfected to ensure they deliver the best taste and balance when they reach you in the cafes. The Butternut Star Anise Latte, crafted by Rachel, a barista at our Brooklyn Heights cafe, is a warm, spiced delight. This comforting treat blends butternut squash, star anise, pumpkin syrup, and brown sugar, and can be made with either turmeric or espresso as the base—perfect for the cool fall days ahead! Kettl Teas Driven by the desire to make the finest and freshest teas of Japan available to a wider audience, Zach and Minami Mangan founded Kettl. With offices in Fukuoka and Brooklyn, the duo has achieved the most diverse catalog of Japanese tea available in the United States with an unwavering commitment to quality from producers who have become dear friends. All of their teas are sourced directly from growers and producers whom they know and visit several times a year. Today, we’re welcoming Kettl into our cafes here in New York City, with a new selection of teas and their signature matcha—truly elevating the tea experience here at Joe Coffee. Our fall menu is here to make the transition into a new season all the easier. Whether you’re savoring the Butternut Star Anise Latte or exploring Kettl’s refined teas, we can’t wait to share these moments with you. See you at the cafe!

Ready to use Espresso is making its debut at Joe Coffee! Thanks to our partners at BKON and their innovation of Coldstretto® extractions, our Ready to use Espresso captures the essence of our signature Waverly Espresso in a convenient, shelf-stable bottle. This breakthrough allows you to enjoy the rich, balanced flavor of our espresso with ease and convenience, no matter where you are.  The perfect addition to any home bar or coffee setup, Ready to use Espresso opens up a world of possibilities. Whether you’re crafting a morning latte, an afternoon espresso tonic, or even experimenting with some coffee-infused baked goods, this versatile product brings the same quality and taste you love from our cafes directly to your home. Experience the convenience, quality, and flavor of Joe Coffee anytime, anywhere. So Many Ways to Enjoy To introduce Ready to use Espresso, we teamed up with members from every corner of the Joe Coffee family, including baristas from your favorite cafes. Together, we crafted these refreshing recipes to keep the good vibes flowing and deliver delicious coffee experiences to you—no espresso machine necessary. Orange Blossom Honey Latte Ingredients 2 oz Ready to use Espresso 20g orange blossom honey simple syrup 0.5g orange blossom water 105g oat milk Fill a cup with ice. Pour in the oat milk. In a separate container, mix the Ready to use Espresso, orange blossom honey simple syrup, and orange blossom water. Top the milk with the espresso mixture.Stir well to combine 🛍️ Product Ready to use Espresso Thanks to the innovation of Coldstretto® extractions from our partners at BKON, our Ready to use Espresso captures Joe Coffee’s signature Waverly espr... by Joe Coffee Company Lychee Soda Ingredients 1 oz lychee nectar 4 oz sparkling water 0.5 oz simple syrup 1 oz Ready to use Espresso In a glass filled with ice, combine the lychee nectar and simple syrup. Add the Ready to use Espresso and gently stir to mix. Top with sparkling water and stir gently. Coffee Old Fashioned Ingredients 1.5 oz whiskey 0.5 oz Ready to use Espresso 0.25 oz simple syrup 3 dashes Angostura Bitters orange peel for garnish In a mixing glass, combine the whiskey, Ready to use Espresso, simple syrup, and Angostura bitters. Add ice and stir until well-chilled. Strain into an old-fashioned glass over a large ice cube. Garnish with an orange peel twist. Espresso Martini Ingredients 3 oz vodka 1.5 oz Ready to use Espresso 1 oz simple syrup coffee beans for garnish Add the vodka, Ready to use Espresso, and simple syrup to a shaker filled with ice. Shake vigorously until well-chilled. Strain into a chilled martini glass. Garnish with a few coffee beans. Latte Ingredients 1.5 oz Ready to use Espresso 5 oz milk of choice Fill a cup with ice. Pour in the milk of choice. Top the milk with the espresso. Stir well to combine. Brown Sugar Shakerato Ingredients 8 oz ice 1 oz Ready to use Espresso 1 oz brown sugar simple syrup 0.5 oz oat milk 6 drops of saline solution Add the ice, Ready to use Espresso, brown sugar simple syrup, oat milk, and saline solution to a shaker. Shake vigorously for 15 seconds. Strain the mixture over fresh ice into a glass. Fig Balsamic Latte Ingredients 2 oz hot water 1 oz fig spread 0.75 oz sugar 0.3 oz balsamic glaze pinch of cinnamon 1.5 oz Ready to use Espresso milk of choice To Make the Syrup: In a heat-safe pitcher or measuring cup, combine the hot water and fig spread. Whisk until the fig spread is fully integrated. Add the sugar, balsamic glaze, and a pinch of cinnamon. Stir thoroughly. Strain the mixture through a sieve into another vessel. use a spoon to scrape along the mixture, helping it strain more evenly and quickly. To Make the Latte: Pour about 2 oz of the fig balsamic syrup into a 12 oz cup. Add 1.5 oz of Ready to use Espresso and stir to combine. Top with hot or cold milk of your choice (add ice if making a cold latte). Finish with a light dusting of cinnamon Pineapple Espresso Ingredients 1 oz pineapple juice 1 oz orange juice 1 oz cream of coconut 1 oz Ready to use Espresso pinch of cinnamon In a shaker, combine the pineapple juice, orange juice, cream of coconut, and Ready to use Espresso. Shake vigorously until well-mixed. Strain into a glass over ice. Sprinkle a pinch of cinnamon on top for a finishing touch. This is the future of cold espresso, brewed to bring the signature flavor of our Waverly espresso right to you, wherever you are.

This July marks an exciting moment in our history–it’s our 20th anniversary! As we get ready to celebrate, we’re taking a moment to reflect on the community that has gotten us this far. From the folks who helped establish our first cafe on Waverly Place as a pioneering specialty coffee shop in New York to the community of regulars who have supported us through two decades of business in this city, it’s pretty clear to us that we’re surrounded by some pretty special people. Enter “Bench Talks,” a new series dedicated to highlighting the diverse, talented, and incredibly kind humans who make our community so unique. Inspired by the benches outside of our cafes which have become symbols of conversation and welcome reminders to slow down to enjoy a cup of Joe, Bench Talks are informal chats sharing the stories and memories of the people who have helped make Joe what it is today. Find them all here as they’re released and on Instagram @joecoffeecompany! Episode 1: Jonathan and Gabby Rubinstein Co-Founders of Joe Coffee Company “We were known as the first third-wave specialty coffee company in New York City. And at that time no one would ever dream that there would be fifteen-hundred other great coffee bars in New York City twenty-years later. And to think that we have something to do with paving the way.” 🛍️ Product Best of Joe Bundle 6 oz bags.Includes The Daily, The Waverly, Benchmark, Half Moon, Nightcap, and The Village. The Daily: Veloso Family, El Paraíso Growers' Association.... by Joe Coffee Company ✓ Available 🛒 View Product Watch on Instagram Episode 2: Alice and Richard Rubinstein Co-Founders Jonathan & Gabby's Parents “The first day, the day that we opened, Alice was one of two or three baristas actually making the coffee and as I recall your sister was here and was cleaning tables at the time. So, it was an exciting time.” Watch on Instagram Episode 3: Eleane Miersch Dry Mill Manager & Head of Quality Control at Fincas Mierisch A few weeks after we filmed this Bench Talk, Eleane passed away unexpectedly. In sharing this with you, we honor her memory and her significant contributions to this industry. “I have been involved with the business for more than sixteen years, and can say that I absolutely love everything I do.” We are grateful for Eleane's passion, strong leadership, and easy friendship, all of which contributed to the Joe we know today, and a generation of coffee people who learned from her. Watch on Instagram Episode 4: Amanda Byron Joe Employee #1 & Director of Coffee “I remember us saying that we were going to be open only during the hours that I could be there because I was the only person who could do latte art. Back then, were were one of the few cafes that was really doing what I would consider specialty coffee at the time. People had never seen latte art before, so they thought that was really amazing. I got a lot of ‘did you do that on purpose?’” Watch on Instagram Episode 5: Ed Kaufmann First Roaster & Green Buyer “Jonathan and I became friends just through the small coffee industry back in 2006, ’07 and ’08. And we were just having some wine one night and I had been working on a business plan to open my own coffee company, and I just by the third bottle of wine I hired myself to be the roaster for Joe!” Watch on Instagram Episode 6: Samantha Dion Baker Author, Illustrator, and Hicks Street Regular “Our neighborhood needed a coffee shop like this so badly, and then suddenly Joe was opening and I got so excited I came over and drew the exterior, because I do that when something exciting is happening in my world I draw it. I love drawing storefronts, so I drew it. I tagged Joe, somebody saw it, Jonathan saw it, and then they ended up selling it as a card for a while.” Watch on Instagram Episode 7: Danny Meyer Founder of USHS, proud investor of Joe Coffee Company “I do not think I had my first experience of walking into a Joe Coffee until many many years probably after I had been a steady customer at Grand Central. This all started because back in the days when you would see a tall cup of Starbucks on every other desk in the office. There was one person on our team who would bring in this blue cup, and I would have no idea what it was. And I said, ‘what is that?’ and he said, ‘here, try it’ and it was amazing coffee.” Watch on Instagram Episode 8: Andrea Rubi Second generation coffee grower, longtime Joe Coffee partner “In 2012, my parents took at trip to New York City with my little sister Angie, because she was fifteen at that time, and she asked for a trip to New York. It was the first time that my dad and my sister had come to the city, and my dad was amazed because of the energy that this city provides. They went back home and my dad was like, ‘I sat with your mom at Bryant Park, and I was hoping that one day we can come back to New York, and we can actually say that we are going to have a cup of coffee of Ruland, served at a shop in New York’. And that’s how in 2015, we bought a second land and started growing specialty coffee.” Watch on Instagram Episode 9: Akeem Showers General Manager of 13th Street and Union Square West “Being apart of the community is big to me, it’s like being a part of a family. I remember just stating off at Joe and meeting Jonathan and Gabby Rubinstein, and having a conversation with them. That is always something that struck me and I will always carry with me, in a lot of companies you rarely meet the owners…That’s something that I always tell everybody; just be generous, be kind, be patient. Anything you want to learn you always can learn, just put your best foot forward.” Watch on Instagram Episode 10: Randy Garuitti CEO of Shake Shack, friend of Joe "My wife had just gotten here, and was in a bar with her mother of all people on Hudson Street, not too far from here, and the nicest person started talking to her as a new New Yorker. Turns out his name was Jonathan. They hit it off, and he said, ‘I am opening this coffee shop, and you should come by’. My wife and I ended up living over on Bank Street for four years, and we would come here all of the time, back in the beginning days.” Watch on Instagram Episode 11: Jacob Soboroff NBC News Correspondent and Joe Coffee Regular “I have been sitting on this bench since this coffee shop opened. One the corner of Gay and Waverly. It was, I don’t know, 2003, and I was living right over there on Mercer Street. This is the place where I had my first cups of coffee in my entire life.” Watch on Instagram Episode 12: Carrie Webster Joe Coffee Roastery General Manager of Production “I have been working here since 2011. I started out as a barista, and then I became an assistant manager, and then I became manager of Columbia, and 13th, and then Lexington. Then I moved over to the Roastery a couple years ago. I just wanted to try something new, expand my horizons and knowledge of the coffee industry. I missed my regulars a lot , but I like this new adventure of organizing, and it is a different kind of helping my team. I like that, the behind the scenes thing.” Watch on Instagram Episode 13: Chef Danielle Sepsy Chef and owner of the Hungry Gnome “Jonathan, the founder of Joe Coffee, he has a very special place in my heart, and in fact when I talk about him I get a little emotional. And I don’t even think he realizes this, but it’s because he has changed my life in so many ways. In 2020, at the start of the pandemic, I emailed Jonathan. He didn’t realize, but I had just lost my job at the company I was working for, and I was not on my own yet with the Hungry Gnome full time...I told him about my baked goods and asked him if I could bring some samples... Few days later I am in the office, I bring him samples, and that night he emailed me, and it’s an email that I have saved because it’s so special to me. He said that in the sixteen-ish years he had been in business, that he had never had better baked goods than I had brought him. In that moment my life changed because I signed on my first big wholesale customer, which was Joe Coffee.” Watch on Instagram Episode 14: Zachary Carlson and Jordan Michelman Co-founders of Sprudge, co-authors of But First, Coffee “Sprudge is an international publication dedicated to coffee culture all over the world, we are based in Portland, Oregon, with contributors all across the world and readers all over the world. We founded in 2009, and we publish coffee news, cultural reporting, city guides, hot new gear, all of the rest of it, every single day. You can find us at sprudge.com. Sprudge was originally a word we made up to define the leftover espresso grounds and espresso sludge that you get on your apron and shoes when you are behind a bar at a cafe.” Watch on Instagram Episode 15: Juanita O. Lewis Executive Director of Community Voices Heard “Community Voices Heard is a twenty-nine year-old, power building, community organizing group in New York State. We were founded back in 1994 by women who were on public assistance, and did not like how welfare was changing without their ideas and without what needed to happen to make it better. So they were fighting back against really bad policies that were impacting them and their families. So we grew from being just one issue organization and one location to now being in four places across New York State, and focusing on housing injustice, economic justice, and participatory democracy.” Watch Part 1 on Instagram Watch Part 2 on Instagram Watch Part 3 on Instagram