So we didn’t get the space I wrote about last time. Don’t want to dwell on it. Wasn’t meant to be, and we’re looking at spaces in Washington Heights, Dyckman, Inwood area and believe me, as soon as we find the right one, I’ll be blog-bragging all about it!
In a stroke of extremely good timing, the Coffee Fest came to NYC last weekend. Elias and I attended every class we could and split up to cover as many topics as possible. We talked to vendors, of things we didn’t even know we needed, and generally got educated about what specialty coffee is in 2012. Many of the classes were oriented towards would-be coffee house owners like us, and topics covered sustainable operations, quality for profit, essentials for success in specialty coffee, espresso blending, and hyper-local marketing. All good!
While we were absorbing all that we could, it did make us ask ourselves, what is going to make Buunni different? The answer for us is our rootedness in Ethiopia and our personal connection to the coffee we want to serve. Simple, authentic, and truly good micro-roasted coffee is what we’re about, and coffee with an Ethiopian twist. So, we look forward to introducing some uniquely Ethiopian preparations as well.
Elias did a hand’s on barista class and made beautiful drinks. The one with the layers is another way they do macchiato in Ethiopia. Lovely, and once we’re open, please come in and try it!