The blend tasted like citrus, dark chocolate, and jasmine. Unlike most black coffees, it didn't leave even a hint of a bitter aftertaste. There were no grinds resting at the bottom of the glass. I found myself cycling through the glossary of terms I'd collected from the backs of wine bottles to describe the taste -- oaky, full-bodied, tart. Perez was not wrong, it was certainly a luxury product.
But while the Extraction Lab offers an experience, along with some truly excellent coffee, it's hard to imagine it will ever cater to a culture of regulars. Coffee shop etiquette, for the most part, demands familiarity -- a barista who knows your order, who acknowledges when you get your hair cut. This coffee may be a luxury product, but it's unlikely that customers will make a routine out of near-$20 drip coffee. For most of us, coffee is a prosaic, every-day affair -- it need not be New York's finest. In spite of its excellence, it remains to be seen if a coffee vendor can thrive serving high-end craft brews at this price once the hype dies down.