Solid State Turns Five!
Plus a unique Vietnamese coffee, PSLs in season, and an interview with the NYT
It's Our Anniversary!
Five years ago, we opened the doors to Solid State Coffee with the intent of creating a top-tier café in a city that already boasted some of the country’s best.
From the outset the goal was to build a place that people would always feel welcome in and to serve outstanding coffee and pastries, all while providing good value. At the time (remember that Pandemic thing?) it seemed like success was a bit of longshot, to say the least, but with your support, we’ve been able to build something that has exceeded those original goals in so many ways.
Five years on and we’re not resting on our laurels. We’re always looking to build and improve, and have recently started brewing up some changes that we’ll be rolling out in the coming months. We’re working on some new products (think nice like pumpkin spice), a second location (some of you have been wondering for a while), and maybe even a brand refresh (kinda long overdue if you ask me). Stay tuned for updates on all of that!
In the meantime, I want to give a massive shoutout to our amazing Team, both past and present! Thank you all for your hard work and dedication, and for making Solid State such a priority in your lives and a total bright spot in mine!!
Most importantly, to our incredible customers, thank you so much for your enthusiastic support over the years! Your positivity and encouragement always keep us wanting to serve you better. I know you have more than a few choices when it comes to great coffee in this little city of ours, and I truly appreciate your trust in us to serve you the quality you expect. Thank you for the opportunity!!
Sincerely,
James Veltri
Owner
NEWS AND UPDATES
Anniversary Online Sale
We're turning 5 in 2025! To celebrate, we're offering 25% off any online order for a limited time. Just use the code SOLIDSTATETURNS5 at checkout.
PSL is Here
As the leaves turn to their seasonal golden hues, we are proud to bring the Pumpkin Spice Latte back to our menu for a limited time. Our signature edition of this favorite features a house-made syrup, crafted with real pumpkin filling, cinnamon, nutmeg, allspice, and cloves. Enjoy as a latte, or as an add on to any beverage you like.
COMING SOON: Antigua Iglesias
Named for the 43 churches in the town of Antigua, Guatemala, this coffee is something special. After a summer of peach co-ferments and experimental blends (coffees we LOVE), we're bringing it back to basics with this one (another coffee we LOVE). It's a coffee you could drink again and again without getting tired of it. It brews an excellent cup, thanks to meticulous quality control from the producers. The flavor is shaped by bold notes of cacao and toffee, with just enough citrus acidity to make it sparkle. Hitting the shelves this October.
New Partnership: 96B's Project Liberica
We've been proud to release many unique coffees over the years, like rare varieties and coffees produced with experimental techniques. This month, we're releasing something truly unique. We've worked with 96B in Vietnam to release a Liberica and Excelsa blend, which are two entirely different species of coffee. These coffees make up less than 1% of the global market, with one estimate that only 1,000 metric tons are produced per year.
Over 100 species of coffee grow in the wild today, but only two dominate the market. Arabica (probably what you’re drinking now) takes about 60% of the market, and Robusta takes the other 40%. As climate change troubles both of these crops, especially Arabica, two other alternatives have been discussed by academics and producers: Liberica and Excelsa. In fact, this is not the first time these species have saved coffee from ecological disaster.
96B purchased and processed these cherries. They've worked hard for almost a decade to produce high quality, specialty Liberica and Excelsa coffees. After years of honing their process through trial and error, they've found great success, which we are proud to feature on our shelves starting this month.
A Conversation with the NYT
Last month, James Barron, reporter for the New York Times, stopped by the shop to chat with us about coffee prices in the context of the ongoing U.S. tariff policy. We had a candid conversation about our challenges, not just about tariffs, but the broad factors that have been driving up coffee prices for years.
“The price of green coffee” — raw, unroasted beans — “is going up industrywide, and roasters and retailers are having to adjust,” said James Veltri, who owns Solid State Coffee, a shop on the Upper West Side. “I just don’t want to squeeze people any more than we have to.”
Since the article was released, some bipartisan legislators have introduced a bill to exempt coffee from the U.S. tariff policy. Treasury Secretary Lutnik has also suggested an exemption for products like coffee and cocoa. Whether or not these exemptions are applied, droughts and supply chain issues will continue to stress the industry.
Despite market problems, we remain committed to our mission and values. We want to provide excellent coffee for the community, create a space to congregate, and make it accessible. Believe us, we understand how important that morning cup of coffee is, and we are committed to serving it at a great price.
Read the full NYT piece here.
Other Curiosities
A New Meta-Study Finds All The Ways Coffee Protects Your Liver
While this study doesn't prove a direct causal relationship, it adds to a host of growing evidence that coffee is very good for your liver's health.
New Secondary Market for Coffee Gear Now Open
Whether you're a business or just looking to build out your home coffee bar, check out a new place to buy and sell used coffee equipment.
Cold Brew in the Dictionary
A new five-pound edition of Merriam-Webster is dropping in November, which promises to include many new modern additions, including a popular cold beverage.