La Colombe Torrefaction recently opened their second cafe in New York after a successful opening in Tribeca. The cafe and the company behind it has a long and traveled history in coffee. By living in Seattle, the owners Todd Carmichael and Jean Philippe Iberti developed a love of coffee and when they moved to Philadelphia they took their appreciation and opened a coffee roasting for top restaurants in Philadelphia and NYC. A couple of years ago they launched their original NYC location and brought traditional coffee machines to the premises on Church and Lispenard in Tribeca. For the second space, partner and designer Douglas Takeshi Wolfe worked along side Obra Architects and Pablo Castro to create a space on Soho’s Lafayette. We asked Takeshi Wolfe to explain the concept of the cafe:
PSFK: How would you describe the new cafe in Soho?
DTW: The idea is to have a simple cafe with warm materials that recognizes the past – we use hand painted Deruta pottery from Umbria and pull espresso shots out of original E-61 Faema espresso machines from 1961! No soy, no flavors, one size, simple, authentic, and real. Though Jean Philippe is from Nice, France- Jp, Todd and myself all started making coffee in Seattle in the 80′s, so we have been doing it for a bit.
PSFK: Tell us about your intentions for the customer experience?
DTW: want people to have fun and enjoy a great coffee with the least amount of dogma or affectation. I want people to feel some love, enjoy a unique culinary experience that is created by hundreds of people within the La Colombe family. I want people to take a moment and enjoy something simple, beautiful, and feel human again.
PSFK: Thank you.
La Colombe Torrefaction, 270 Lafayette St, NYC