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The Short Version
Forget the viral gimmicks of the Matte Black Latte era; Ockhyeon Byeon has reclaimed Round K with a pivot toward pure essentialism. By pairing high-tech, proprietary extraction systems with direct-trade sourcing, the Lower East Side staple is trading visual trends for scientific precision.
In This Article
This is worth savoring: the cyclical nature of a brand finding its soul again. After the pandemic shuttered the original Round K and a temporary iteration under different management drifted away, founder Ockhyeon Byeon has reclaimed his namesake. The renovated cafe on Manhattan’s Lower East Side marks a pivot from trend-setting gimmicks toward a stripped-back focus on extraction and origin.
Even though we kickstarted a trend with our Matte Black Latte in 2017, we’ve come to realize what matters most is the coffee itself.
A Return to Essentialism
In 2017, Round K gained national notoriety for its Matte Black Latte, a striking mix of espresso, cacao, and coconut ash. While that drink helped define an era of visual coffee culture, the new iteration seeks something more permanent. The redesigned space replaces complexity with a subdued lounge atmosphere and a simplified food program centered on daily pastries. Even though we kickstarted a trend with our Matte Black Latte in 2017, we’ve come to realize what matters most is the coffee itself. This shift toward simplicity extends to their sourcing, utilizing Cereza Coffee alongside direct relationships with farms in regions like Huehuetenango, Guatemala.
Engineering the Perfect Cup
Byeon’s background in electrical engineering continues to influence the shop’s technical identity. He roasts in Brooklyn using a restored five-kilogram Imex electric roaster—a machine featuring halogen heating and bidirectional drum rotation that lends a stubborn personality to the brand. Beyond traditional methods like the Hario V60 or Victoria Arduino Black Eagle, the team is currently testing a proprietary pressure-driven extraction system developed with a South Korean manufacturer. This hardware aims to deliver thermal energy more efficiently, highlighting fruit and aroma without relying solely on increased heat.
The goal isn’t just better caffeine delivery; it is about creating a memorable community hub through scientific precision. By focusing on flavor stability and origin character, Round K is attempting to bridge the gap between high-level specialty coffee and an approachable neighborhood experience.
Do you prefer coffee shops that lean into experimental gear or those that stick to the classics?
Questions & Answers
What is the main difference between the original and new Round K?
The new iteration of Round K focuses on essentialism and coffee origin rather than the trend-setting gimmicks used previously. While the original shop gained national fame for its visual Matte Black Latte made with cacao and coconut ash, the redesigned Lower East Side cafe prioritizes a stripped-back approach to extraction. This pivot includes a subdued lounge atmosphere and a simplified food program that centers on daily pastries instead of complex menus.
How does Ockhyeon Byeon roast his coffee?
Ockhyeon Byeon roasts his coffee in Brooklyn using a restored five-kilogram Imex electric roaster. This specific machine utilizes halogen heating and bidirectional drum rotation to provide the brand with a unique personality. His background in electrical engineering heavily influences this technical approach to roasting. By utilizing specialized hardware, he is able to maintain a high level of precision and control over the coffee production process.
What kind of technology is Round K testing for coffee extraction?
Round K is currently testing a proprietary pressure-driven extraction system developed in collaboration with a South Korean manufacturer. This specialized hardware is designed to deliver thermal energy more efficiently during the brewing process. The goal of this innovation is to highlight the specific fruit notes and aromas of the coffee without relying solely on increased heat. This scientific approach helps bridge the gap between specialty coffee and approachable neighborhood experiences.
Where does Round K source its coffee beans?
Round K sources its coffee through Cereza Coffee and by maintaining direct relationships with various farms. One notable region for their sourcing is Huehuetenango, Guatemala, where they establish connections to ensure quality. This shift toward direct sourcing reflects the cafe's broader commitment to focusing on origin character and flavor stability. By prioritizing these relationships, the shop can emphasize the unique qualities of each specific coffee bean.
Originally reported by Daily Coffee News.
