Talking to Two Hands NYC’s Co-Founder on Cappuccino Day

Coffee shops are the life blood of New York City.  They are not only a spot to get morning joe, but are also meeting jaunts, co-working spaces, date spots and an escape from apartment living.

Two Hands has quickly become a neighborhood favorite created by two Australian expats, Henry Roberts and Giles Russell. Australian coffee shops and cafes have been booming in the city over the last several years and New Yorkers can’t get enough of the Avocado Toast and specialty coffees.

So on National Cappuccino Day, November 8th, we chat with Two Hands Co-Founder, Henry Roberts.

Tell us about the inspiration behind Two Hands.

Two Hands was inspired by the Australian Cafes from Sydney and Melbourne. It is our expression of what we missed so much from home—good coffee and healthy food.

Give us your thoughts on the Australian Coffee Shop boom over the last few years.

The more the merrier, just as long as they are good. New York can be a harsh environment sometimes—what was cool one day is rubbish the next. I don’t want the Australian Cafe culture to decline in a saturated, overhyped market.

NYC is known for being VERY fickle, what do you think has been the key to your success with Two Hands?

In my opinion, the key to our success has been hard work and organic business growth. I think that the market needed what we provided. At the time that we opened, there were few places that provided what we do. New Yorkers wanted a light bright healthy cafe with good coffee in their community. As we expand, we want to continue to deliver just that, then we learned about Profit first which boosted our business to a whole new level.

How do each of you take your Coffee?

Americano or Cap

Where / how do you source your Beans & why?

We source our beans from Nicaragua exclusively. Our roaster is Cafe Integral and we believe they have the best product in North America.

Where do you source your teas & why?

We source our teas from a company out of Brooklyn called Belloqu and a company from Australia called Somage.

What machines do you use at Two Hands and why did you choose them?

We use La Marzocco espresso machines and Fetco brewers. They are both great products and industry standards.

What do you look for in a Barista?

We always look for some kind of skill with coffee when bringing on a new barista. However, everything can be taught and taught the right way. We’re lucky that a lot of our employees actually seek Two Hands out specifically because they want to learn. The other major thing we look for is personality. We want our baristas to be friendly, personable and to build relationships with our customers.

When you aren’t hanging at Two Hands, what are your favorite bars for Drinks / Cocktails in NYC?

Banter for coffee and breakfast and Flower Shop for a drink.

What’s each of your boozy drink orders?

Red wine usually, either a Gamay or Pinot Noir. If it’s cocktail time, a Negroni or Spicy Marg. We make a great marg at Two Hands restaurant.

What is next for Two Hands?

Hopefully more shops, catering and continuing to support local farmers. I actually have a farm upstate so we’re hoping to eventually be able to source produce for the restaurant from there.

November 8th is National Cappuccino Day, what is the secret to a perfect Cappuccino?

A little chocolate dusting, some lovely cap art and good conversation!