Cafe Grumpy

Coffee Shop

Cafe Grumpy began to transform New York's coffee scene when co-owners Chris Timbrell and Caroline Bell opened their first location in Greenpoint in 2005. In 2009, they started roasting their own beans in the back of their cafe on a vintage Probat 12kg. Their roasting facility — and their roaster — has since increased exponentially to keep up with the demand for their coffee, served at their cafes across Manhattan and Brooklyn including their existing storefront on Essex Street.

Get to know: Cafe Grumpy

Caroline Bell & Chris Timbrell

Owners

Since the inception of Café Grumpy, local identity has always played a major role, from opening the flagship location in Greenpoint to setting up your own roasting facility nearby in Brooklyn. With one shop located on the Lower East Side already, what does it mean to you to be expanding your presence in this community with your second location?

For some reason, the Lower East Side makes everyone feel at home right away. The community of customers we have met there stand out as fun, friendly and unique. We are excited to have the opportunity to reach a wider audience within the Market Line which we know will attract people from all over the city to experience what the Lower East Side has to offer.

Your first coffee shop opened in 2005 ahead of the coffee craze that swept New York City in the past decade. How did you define your company ethos and what continues to be your favorite aspect of being a New York-based business?

We have always strived to be quality-focused and socially responsible in our business practices. Being a NY-based business is challenging but rewarding. You work really hard, but it just takes one customer to appreciate what you are trying to do to make it worthwhile. We also feel proud when we see someone drinking from one of our cups on the street.

When I think of the Lower East Side, I think of...

Artists, fashion, music, community, history...

Best thing about NYC and worst thing about NYC:

Best thing is you never get bored...there are always new things to experience and discover.

Worst thing - crowded subways at rush hour.

What is your earliest food memory?

Baked beans on toast. I spent much of my childhood in England and Chris spent his in Australia, and baked beans on toast is a common comfort food there. Usually, people eat it as part of breakfast, but I remember my parents making it for dinner (and Chris's parents did too)! Lots of carbs and a little protein (and good for vegetarians)...It is still a go-to for us after a long day at work.

What’s the one food you can’t live without?

Indian food - especially dosas.

Preferred method of transportation:

Walking and the subway.

What is your most essential ingredient in the kitchen?

We have to say coffee because we aren’t going to be able to make any food before drinking a cup!

Since the inception of Café Grumpy, local identity has always played a major role, from opening the flagship location in Greenpoint to setting up your own roasting facility nearby in Brooklyn. With one shop located on the Lower East Side already, what does it mean to you to be expanding your presence in this community with your second location?

For some reason, the Lower East Side makes everyone feel at home right away. The community of customers we have met there stand out as fun, friendly and unique. We are excited to have the opportunity to reach a wider audience within the Market Line which we know will attract people from all over the city to experience what the Lower East Side has to offer.

Your first coffee shop opened in 2005 ahead of the coffee craze that swept New York City in the past decade. How did you define your company ethos and what continues to be your favorite aspect of being a New York-based business?

We have always strived to be quality-focused and socially responsible in our business practices. Being a NY-based business is challenging but rewarding. You work really hard, but it just takes one customer to appreciate what you are trying to do to make it worthwhile. We also feel proud when we see someone drinking from one of our cups on the street.

When I think of the Lower East Side, I think of...

Artists, fashion, music, community, history...

Best thing about NYC and worst thing about NYC:

Best thing is you never get bored...there are always new things to experience and discover.

Worst thing - crowded subways at rush hour.

What is your earliest food memory?

Baked beans on toast. I spent much of my childhood in England and Chris spent his in Australia, and baked beans on toast is a common comfort food there. Usually, people eat it as part of breakfast, but I remember my parents making it for dinner (and Chris's parents did too)! Lots of carbs and a little protein (and good for vegetarians)...It is still a go-to for us after a long day at work.

What’s the one food you can’t live without?

Indian food - especially dosas.

Preferred method of transportation:

Walking and the subway.

What is your most essential ingredient in the kitchen?

We have to say coffee because we aren’t going to be able to make any food before drinking a cup!

Since the inception of Café Grumpy, local identity has always played a major role, from opening the flagship location in Greenpoint to setting up your own roasting facility nearby in Brooklyn. With one shop located on the Lower East Side already, what does it mean to you to be expanding your presence in this community with your second location?

For some reason, the Lower East Side makes everyone feel at home right away. The community of customers we have met there stand out as fun, friendly and unique. We are excited to have the opportunity to reach a wider audience within the Market Line which we know will attract people from all over the city to experience what the Lower East Side has to offer.

Your first coffee shop opened in 2005 ahead of the coffee craze that swept New York City in the past decade. How did you define your company ethos and what continues to be your favorite aspect of being a New York-based business?

We have always strived to be quality-focused and socially responsible in our business practices. Being a NY-based business is challenging but rewarding. You work really hard, but it just takes one customer to appreciate what you are trying to do to make it worthwhile. We also feel proud when we see someone drinking from one of our cups on the street.

When I think of the Lower East Side, I think of...

Artists, fashion, music, community, history...

Best thing about NYC and worst thing about NYC:

Best thing is you never get bored...there are always new things to experience and discover.

Worst thing - crowded subways at rush hour.

What is your earliest food memory?

Baked beans on toast. I spent much of my childhood in England and Chris spent his in Australia, and baked beans on toast is a common comfort food there. Usually, people eat it as part of breakfast, but I remember my parents making it for dinner (and Chris's parents did too)! Lots of carbs and a little protein (and good for vegetarians)...It is still a go-to for us after a long day at work.

What’s the one food you can’t live without?

Indian food - especially dosas.

Preferred method of transportation:

Walking and the subway.

What is your most essential ingredient in the kitchen?

We have to say coffee because we aren’t going to be able to make any food before drinking a cup!