@bryantparknyc at 8am in May is its own thing.
The city hasn’t fully decided what kind of day it wants to be yet. Neither have you. Good time for a coffee.
📍 Bryant Park
What’s your go-to order on a spring morning? 👇
#MorningsAtJoe
Meet Marisa. From Rockaway, Queens to four years behind the bar at LaGuardia Place — she’s one of the people who makes this neighborhood feel like itself.
Swipe through as we talk cold brew, community, and life on the other side of the counter.
Read the full story at the link in bio.
#BehindTheBrew
Jonathan Palmer 🍋
Our cheeky take on the Arnold Palmer, named after our founder @jcrubinstein . Lemonade paired with your choice of black tea or hibiscus tea.
Which one you reaching for first? 👀
Some spring things we’re loving at Joe ☀️
Lavender Lemon Scone 🌸 From @thehungrygnome — @chefdaniellesepsy ’s Scone of the Month is the perfect pairing. Find the recipe in The Scone Queen Bakes!
Strawberry Matcha 🍓🍵 Fresh strawberry purée meets @kettltea matcha — sweet, refreshing, and completely in season.
Lychee Matcha Spritz 🍈✨ Our seasonal beverage winner from Sarah Nabi. Light, floral, and made for this exact kind of day.
Available at your neighborhood Joe. 🩵
Meet El Guayacán, a collective of around 300 smallholder farmers growing coffee in the highlands of San Ignacio, Peru.
Each family tends just a few hectares, processing their harvest by hand on their own farms. Depulping, fermenting, washing, and drying the coffee that ends up in every bag of Benchmark.
We’re proud to support this community through @caravelacoffee ’s PECA program, which invests in farmer education and long-term sustainability at origin.
🪻🍋 @thehungrygnome ’s Lavender Lemon is this month’s Scone of the Month — floral, bright, and exactly the kind of classic-made-better that Chef Danielle has been perfecting since she was selling scones out of her kitchen at 13. Now available across all Joe Coffee cafes.
Also featured in @chefdaniellesepsy ’s cookbook The Scone Queen Bakes! Photo by @nschinco .
After nearly 23 years of building Joe with all of you, this feels like a big and meaningful moment. I’m writing with the exciting news that Lee Harrison is stepping into the role of CEO.
Lee started as a barista on opening day at our second cafe at 9 E. 13th Street, which also happened to be his 18th birthday, and has spent over 20 years growing with Joe. He’s worked across cafes, roasting, training, and operations, most recently as COO, helping shape this place in ways that are hard to put into words.
If you’ve been part of Joe at any point, there’s a good chance you’ve felt his impact. He leads with care, honesty, and a real understanding of what this place means to people.
I’m not going anywhere. I’ll be stepping into the role of Head of Growth, focused on what’s next, and I’ll be right alongside Lee as we move forward.
Joe has always been about people and the relationships we build together. That continues.
We’re both really excited for this next chapter.
— Jonathan Rubinstein
Every week, Stephen — QC Roaster here at Joe — lines up samples, tastes them hot, waits for them to cool, and makes a call. That’s cupping. And it’s how the language of coffee gets built. Here, he’s doing a cupping of Montze’s Café Feminista.
When you read tasting notes like papaya, milk duds, and candied coconut, that’s not an ingredient list. It’s a description of what to expect. So no, you won’t find any milk duds in this coffee.
As Stephen puts it: “There is no coconut in it. It’s just when you taste that coffee, that’s what it reminds you of. If you like this in other foods or beverages, maybe this is something you’d actually like. It’s a way to point you toward something.”
These notes are a reflection of what Stephen and the rest of the roastery team tasted when they sat down with this coffee and really explored it.
Want to experience it for yourself? We’re opening our cuppings back up to the public and our first event is May 7th. Head to the link in bio to learn more and reserve your spot. Space is limited.
