The Starbucks Reserve Roastery opened its doors today in New York City. A further example of mortar & brick retail expansion.
The 23,000 sq. ft. flagship showcases coffee’s journey from bean to cup and joins locations in Seattle, Shanghai & Milan, with future openings coming to Tokyo & Chicago.
The store is a fully working coffee roastery, where small-batch and rare single-origin coffees and blends are created. “We designed the Roastery as the pinnacle experience around all-things-coffee, there is nothing else like it in the world…
It serves as a Starbucks brand amplifier and a platform for future innovation,” said Kevin Johnson, Starbuck’s new ceo.
The Roastery will debut the Arriviamo (aperitivo) Bar, where mixologists will serve cocktails and “spiritfrees” featuring coffee and tea, Drinks will include the Nocino Notte, made with cold brew coffee, barrel-aged gin and black truffle salt, and the Triomphe, made with Teavana Darjeeling Tea, gin, dry Riesling, aquavit, passionfruit sparkling water & orange saffron bitters.
Customers will also discover the Milanese bakery Princi with on-site baking of fresh breads, Pizzas, cornetti, focaccias, desserts and more.