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Eric Ripert Lends His Name to a Coffee

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Coffee is one of the most complicated comestibles: variables include type of bean, its source, the roast, the grind, the brewing method and how it’s served. Find a coffee that delivers pleasure without much decision-making and you become a loyal fan. The Central and South American blend of coffee from Stone Street Coffee, a Brooklyn importer and roaster, is just such a brew. The medium-roast coffee is smooth and balanced, with a touch of mocha sweetness and lively tang whether brewed for espresso, French press or pour-over. These characteristics even held for the decaf version. Eric Ripert, the chef and an owner of Le Bernardin, said he had tasted Stone Street Coffee back in 2016 and was smitten. He then began working with Johan Pesenti, the owner of Stone Street, to develop a blend for the restaurant, where it has been served for the past year. Now it is also sold for home use, whole bean and ground (press, drip and espresso). It’s organic and kosher.

Stone Street Signature x Eric Ripert, $13.99 for 12 ounces, stonestreetcoffee.com.

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