More than a decade after Ockhyeon Byeon first introduced his unique vision for coffee to Manhattan’s Lower East Side, Round K has not only returned but has also come full circle. The independent coffee shop, a beacon for innovative coffee experiences, has reopened its doors at 78 Canal Street following a significant renovation and a strategic partnership transition, with its original founder, Ockhyeon Byeon, once again at the helm. This marks a pivotal new chapter for a brand that has consistently sought to push the boundaries of coffee culture while remaining deeply rooted in its commitment to the craft.
The initial Round K, established at 99 Allen Street in 2015, quickly garnered attention for its distinctive approach to coffee. It was in 2017 that the establishment achieved national acclaim for its now-iconic Matte Black Latte, a visually striking and flavorfully complex beverage crafted from espresso, cacao, and activated coconut ash. This innovative creation not only captured the imagination of coffee enthusiasts but also signaled Round K’s ambition to offer something beyond the conventional. The success of this unique offering underscored Byeon’s ability to blend artistic presentation with sophisticated coffee brewing.
However, the journey of Round K has not been without its challenges. Like many businesses in the food and beverage sector, the original location was forced to close its doors during the unprecedented disruptions of the COVID-19 pandemic. This period of uncertainty presented a critical juncture for the brand. In the interim, a dedicated and long-time employee of Round K took on the challenge of preserving the spirit of the establishment. This led to the continuation of the concept under the name Round K by Sol, operating at a different location on Canal Street. While this iteration of Round K served the community for a period, it too eventually closed last August. This closure preceded the recent comprehensive renovation, the aforementioned partnership transition, and ultimately, the rebranding and reopening under the original Round K moniker, bringing Byeon back to the forefront of the business.
A Refined Focus on the Core: Coffee and Experience
The newly renovated Round K cafe presents a deliberate shift in design and philosophy, placing an unwavering emphasis on the coffee itself and the holistic experience of enjoying it. The interior design is a testament to this renewed focus. An exposed brick wall behind the polished bar serves as a backdrop for the coffee preparation area, contrasting with a clean, minimalist white wall that extends into the customer space. This muted palette creates an atmosphere of calm and sophistication, allowing the vibrant colors and aromas of the coffee to take center stage. The lounge area is thoughtfully appointed with oversized speakers, hinting at a curated auditory experience, and complemented by abstract, wavy artwork, adding a subtle artistic flair without overwhelming the senses.
Fung Cheung, a partner and marketing lead at Round K, articulated the vision behind this redesign in a recent conversation with Daily Coffee News, speaking on behalf of Byeon. "We want to be a simple and classic coffee shop," Cheung stated. "Even though we kicked started [a] trend with our Matte Black Latte back in 2017, we’ve come to realize what matters most is the coffee itself." This statement reflects a mature evolution of the brand, acknowledging past successes while prioritizing the fundamental quality and artistry of coffee brewing. The emphasis is now on the intrinsic value of well-sourced, expertly roasted, and meticulously prepared coffee, rather than solely on novelties.
Sourcing Excellence: A Global Reach with Personal Connections
Round K’s commitment to quality begins with its meticulously selected green coffee beans. The establishment currently sources its beans through Cereza Coffee, a reputable importer known for bringing high-quality coffees from diverse origins such as Honduras and Colombia. This partnership ensures access to a consistent supply of excellent raw material, forming the foundation for Round K’s renowned beverages.
Beyond these established relationships, Round K also actively seeks out seasonal lots through direct, independent sourcing. A notable example of this approach is their connection to a farm in Huehuetenango, Guatemala. This particular relationship is deeply personal, stemming from a longstanding family friend of Ockhyeon Byeon. Such connections not only guarantee access to unique and exceptional coffees but also foster a deeper understanding and appreciation for the entire coffee supply chain, from the farmer to the final cup.
Cheung further elaborated on the philosophy guiding their sourcing practices: "At Round K, every coffee we roast has to feel connected – to the farmer, to the importer, to our neighborhood, and to the cup we serve here in New York." This interconnectedness is a cornerstone of Round K’s identity, emphasizing transparency and a holistic approach to coffee. It highlights a commitment to not only the quality of the beans but also the ethical and personal relationships that underpin their procurement.
The Art of Roasting: A Personal and Persistent Pursuit
The transformation of these carefully selected green beans into the exceptional coffee served at Round K is a testament to Ockhyeon Byeon’s personal dedication and technical expertise. Byeon personally oversees the roasting process in Brooklyn, utilizing a restored 5-kilogram electric roaster. This machine, manufactured by the South Korean company Imex, is a unique piece of equipment that Byeon discovered at a coffee convention and subsequently undertook the meticulous process of restoring himself.
The Imex roaster employs an advanced halogen heating system coupled with bidirectional drum rotation, technologies that allow for precise control over the roasting profile. This method of heating is known for its efficiency and ability to impart a unique character to the beans. Byeon’s personal restoration of this machine is more than just a practical necessity; it speaks to his hands-on approach and his deep respect for the machinery that brings coffee to life.
Cheung described the roasting operation with a palpable sense of pride and individuality: "Today, we roast at a garage facility in Brooklyn, using that machine as part of our roasting identity. It is a little unusual, a little stubborn, and very personal – much like Round K itself." This description paints a vivid picture of a roasting operation that is as much about personal expression and dedication as it is about technical precision. The "stubborn" nature of the machine and the operation itself reflects a commitment to a specific vision, unwilling to compromise on the pursuit of exceptional flavor.
The coffee preparation at the cafe is equally meticulous, featuring a state-of-the-art Victoria Arduino Black Eagle espresso machine, renowned for its consistency and advanced brewing capabilities. Complementing this are Hario V60 and Kalita pour-over brewers, offering customers a choice of brewing methods that highlight different nuances of the coffee’s flavor profile. This dual approach ensures that whether a customer prefers a perfectly extracted espresso or a meticulously brewed pour-over, Round K is equipped to deliver an exceptional experience.
Evolving the Culinary Offering: Simplicity and Quality
The renovation also brought about a refinement of Round K’s food program. Moving away from the more extensive menu previously offered by Round K by Sol, the current iteration focuses on a simplified, yet high-quality selection. The cafe now exclusively serves daily pastries, ensuring that the attention remains squarely on the coffee. This strategic decision allows the baristas to concentrate their expertise on crafting outstanding beverages, while still providing customers with a delightful accompaniment. The emphasis on daily pastries suggests a commitment to freshness and quality, with baked goods likely sourced from reputable local bakeries or prepared in-house with a focus on artisanal craftsmanship.
Innovation on the Horizon: A New Extraction Frontier
Beyond its current offerings and meticulous preparation methods, Round K is also at the forefront of exploring new frontiers in coffee extraction. The establishment is actively collaborating with an unnamed South Korean-based equipment manufacturer to develop and test a novel pressure-driven coffee extraction system. This forward-thinking initiative underscores Round K’s continuous drive for innovation and its commitment to advancing the science and art of coffee brewing.
Cheung elaborated on the core principles of this experimental system: "Our role focuses on the coffee itself – developing the extraction methodology, refining recipes, and defining the flavor profile and customer experience – while our partner designs and adapts the hardware." This division of labor highlights a collaborative approach to innovation, where Round K’s expertise in coffee preparation and flavor science is integrated with the hardware engineering capabilities of their partner.
The primary advantage of this pressure-driven system, as explained by Cheung, lies in its ability to deliver thermal energy more efficiently and with significantly greater control compared to conventional heating methods. This precision allows for a more nuanced extraction, unlocking the inherent characteristics of the coffee beans. "It is designed to show the character of specialty coffee more directly and more instantly to customers," Cheung explained. "This machine brings out coffee’s fruit, aroma, texture and origin character in a clear and concentrated way, especially well for natural-processed coffees or specific varieties." This technology promises to offer a more immediate and impactful sensory experience for the consumer, allowing the unique qualities of each coffee to shine through with unprecedented clarity.
Furthermore, a key objective of this experimental program is to achieve improved flavor stability over time. By optimizing the extraction process, Round K aims to extend the optimal flavor window for coffee extracts, potentially reducing waste and ensuring a consistently superior product for customers. While the system remains in its developmental stages, this endeavor positions Round K as a leader in exploring the future of coffee preparation.
A Foundation in Engineering and Hospitality
Ockhyeon Byeon’s journey into the world of coffee is as multifaceted as his approach to the craft. His academic background in electrical engineering provided him with a strong foundation in technical principles and problem-solving, skills that he has clearly applied to his innovative work in coffee. This unconventional path from engineering to hospitality is a testament to his diverse interests and his ability to translate technical knowledge into practical, creative applications.
Following his engineering studies, Byeon transitioned into the hospitality sector, further honing his skills and passion for customer service. His formative experiences include working as a barista in Florence, Italy, a city renowned for its rich coffee culture, and attending the prestigious APICIUS International School of Hospitality. These experiences undoubtedly shaped his understanding of both the technical and experiential aspects of food and beverage service. Eventually, his entrepreneurial spirit led him to New York City, where he established the original Round K in 2015, bringing his unique vision to the vibrant Lower East Side.
Cheung summarized the underlying philosophy that drives Round K’s mission: "Coffee is a catalyst for people to enjoy their life – even if it’s a brief moment. We want to build a better understanding and appreciation for coffee itself that’s more approachable and not too serious." This statement encapsulates a desire to democratize specialty coffee, making it accessible and enjoyable for everyone, without sacrificing the depth of knowledge and appreciation for the craft. Round K aims to foster a welcoming environment where the complexity of coffee can be explored and celebrated in a relaxed and engaging manner.
Cultivating Community and Creativity
With the renovated cafe now a reality and fully operational, Round K is poised to further develop its coffee program and leverage the space for broader community engagement. The intention is to create a dynamic hub where patrons can not only enjoy exceptional coffee but also participate in cultural and creative activities.
"Our goal is to make specialty coffee easier to understand, enjoy and memorable without losing the personal, local and human feeling that Round K values," Cheung emphasized. This commitment to preserving the human element in a high-tech and innovative environment is crucial to Round K’s identity. The cafe aims to be a place where connections are made, creativity is fostered, and a genuine appreciation for coffee is cultivated.
Cheung concluded with an aspirational vision for the space: "We are slowly building a space for our community to gather and showcase their creativity." This indicates a long-term strategy to position Round K as more than just a coffee shop, but as a cultural venue and a gathering place for the diverse communities that make up New York City. By integrating art, music, and other creative expressions into the cafe’s programming, Round K seeks to enrich the lives of its patrons and contribute to the vibrant cultural tapestry of the city.
Round K is located at 78 Canal Street in New York City, a location that has become synonymous with its innovative approach to coffee and its commitment to community. The resurgence of the brand, under its original founder, signifies a strong return to its roots while embracing a future filled with innovation and a deepened dedication to the art of coffee.
