Watch this Intro to Cafe Buunni

Many thanks to Angela Bao Bei Bei and Adam Golub for this!

Our first video, a nice introduction to Cafe Buunni and to us!

 

Cafe Buunni Profile from Adam Golub on Vimeo.

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Ups and Downs

2013 didn’t start off with a bang. In fact, January was our slowest month, both for BuunniCoffee.com and Cafe Buunni.  As we started talking to others, we realized that almost all retailers (of anything) and most service providers too, were in a similar boat.  Turns out, the height of winter is not when most people buy coffee (or much of anything else!).  And, in January in particular, Buunni was up against New Years Resolutions ranging from cutting down on calories and caffeine, to saving on daily expenses.  A big thank you to our coffee subscribers and regulars at the Cafe for getting us through January!

There have been exciting developments in the last two months, however.  Two in particular, that we want to share here.

We were mentioned in the Wall Street Journal!  The article entitled “Village Feel on 181st” literally puts us on the map.  We are thrilled to get this exposure in an article about our neighborhood.

Cafe Buunni’s on the WSJ map…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another exciting development is that we’ll be talking about Ethiopian Coffee Culture at the NYC Coffee and Tea Festival which will be held at the 69th Regiment Armory in NYC from March 23-24th. Elias will be talking about coffee culture in Ethiopia, including the traditional coffee ceremony as well as describing the more contemporary urban coffee culture in the country.  We will also have a booth with our coffees and some special treats and surprises. Use the promo code below to get half off your tickets!

 

Use this code to get 1/2 price tickets to the Coffee and Tea Festival

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Cafe Buunni – the first 10 weeks!

Storefront

Cafe Buunni at 213 Pinehurst Ave, just below 187th St, in the Hudson Heights part of Washington Heights

Café Buunni has been open for 2 ½ months.  The  only experience we can relate this to, is how we felt in the first few weeks after our daughter was born. The sleep-deprivation of the first few weeks, the wonder and overwhelm, the moments of wondering oh-my-god-what-have-we done, followed by utter pride and joy.

We are learning as we go, and are humbled by all the compliments on our space, the quality of our coffee, the artistry of our baristas.  There are still some rough edges and maybe there will always be. But we are working on many ideas to keep Café Buunni an interesting and inspiring tiny space and we count on the continuing support of this tremendous neighborhood.

In addition to the sweet and savory offerings at the moment (assortment of sweet and savory croissants, mini-cookies in unique flavors like the latest Earl Grey and Grapefruit Zest, mini-cheesecakes, salted caramel and chocolate almond macaroons, vegan mini-cupcakes, handmade pies, mini-quiches, cheddar or ham and gruyere buttermilk biscuits), hand-made, “to-go” Ethiopian foods, we are working on more vegan and gluten-free options.  All of our syrups are kosher certified, as are the Umpqua oats, Almondina cookies, Fairytale brownies and the amazing Dear Coco Chocolate Truffles.  We are working on adding unique and delicious kosher certified products.

We also have a selection of personally selected items in the Café like Dr. Superhelga’s one-of-a-kind handmade toys, our own whole bean Buunni Coffee and all natural and handmade soaps by Manor House Soaps.  We will continue to find and offer unique gifts and personal treats to delight you.

There have been glitches.  The water pressure was too low causing problems with our equipment, we ran out of what we thought was a week’s supply of espresso beans during our opening weekend, we had to change milk suppliers (which turned out to be great news!), some of our wonderful staff have had to leave to pursue their dreams, we are still not fluent in the language of our POS system and sometimes you have to tell us your drink again…and again!

But for the most part, approaching our three month mark – the time has flown, we love getting to know you and introducing you to our favorite drinks and goodies, and we have been blessed with a spirit of tremendous camaraderie and good will among us and between us.

Thank you.

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Coffee – Ethiopian Style

by Bo Campot, Buunni Associate

 

As we look forward to opening Cafe Buunni, we have been thinking about the relationship between coffee and community.  In Ethiopia, the two come together in the coffee ceremony.

Roasted and green coffee beans in a traditional Ethiopian roasting pan

The Ethiopian coffee ceremony is a time for friends and family to come together to share stories and news.  Social life often revolves around the ceremony – an invitation to take part is a gesture of friendship.  Unlike the quick dash in and out of the coffee shop you make every morning, the ceremony takes a considerable amount of time.  It begins with raw green coffee beans, and after roasting and brewing in the midst of familiar conversation; it arrives at a cup of hot strong “bunna”, or coffee.

Essentials for Ethiopian Coffee Ceremony

Coffee ceremony essentials

 All of the necessary implements (coffee beans, sugar, incense, pan, stove, mortar, pestle, cups) are laid out on a bed of special long grass.  The grass represents abundance.  Soon the beans are placed in a pan on the small charcoal stove, where they begin to roast.  At the same time, the incense burns.  The smells form an aromatic combination

While stories, news, and often the latest gossip, have passed between friends and relatives, the beans darken and resemble the roasted beans that most of us are more familiar with.  They are carefully ground in a mortar and pestle.  The grinds are then stirred with hot water in a “jebena”.  The jebena is a clay pot reserved specifically for the brewing of coffee.  Waiting a few minutes allows the grounds to settle at the bottom of the jebena.

Holding the pot a foot above the china cups, the server pours the coffee in an even stream into the center of each cup.  The generations are served in descending order – from oldest to youngest.  The conversation then resumes as friends and family unite over the age-old tradition of a shared cup of coffee.

In the rush of daily life, we might not have time for the luxurious Ethiopian coffee ceremony.  Consider, however, the moment when the familiar barista who knows your morning coffee order by heart greets you on your way to work.  You may not have a few hours to spend as you enjoy it, but there is a certain comfort and joy in looking forward to a smile of camaraderie and a few kind words across the counter as you savor your morning coffee.

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Cafe Buunni Goes Green!

By Catherine Porter West, Buunni Associate

As Elias and Sarina are getting ready to open their first cafe, they have been trying to find ways to make the cafe not only community oriented but also environmentally friendly. I have been working on composting options for Cafe Buunni. We are planning on making compost an integral part of our waste management system.

Composting separates food waste from landfills and significantly decreases the amount of greenhouse gases released into the atmosphere. Composting also utilizes and recycles essential nutrients. The natural breakdown process of food waste produces nutrient rich compost soil. This can be used in gardens, farms, parks, and anywhere plants grow.

In addition to composting our food waste, we will also be using compostable disposable cups and utensils. The corn-based cups we are considering look and function just like any other disposable cups but they Read More »

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