Montauk’s newest establishment, Left Hand Coffee, is bringing creativity and intellectualism to your average cup of joe.
Visionary and owner Yannis Papagianni has worked in Montauk’s restaurant scene for several years, and believed the town needed its own coffee culture. “When locals want a cup of coffee, they have to go to 7-Eleven,” says Yannis says. “That’s not a true coffee experience.”
Papagianni believes coffee can transcend the mere caffeine buzz. Rather, he appreciates the art form of the brewing process, the sensuality of the coffee bean itself. When he began working at the Montauk Beach House last April, he saw an opportunity to gauge community interest and began servicing guests with a full espresso bar. The venture soon proved popular, so he found a location where he could practice his art. In the heart of downtown Montauk, Left Hand Coffee was born.
Papagianni, with backer Larry Siedlick, owner of the Montauk Beach House and local designer Walt Lindveld, set out to create a space where Montauk residents could enjoy a quality cup of coffee, year-round. He wants to go back to basics and do things simply and effectively. “When coffee is prepared properly,” says Papagianni, “it speaks for itself.”
Left Hand Coffee currently offers four blends: a light and dark drip roast, a single-origin organic espresso blend from Colombia, another espresso blend that will rotate throughout the year. In the busy upcoming summer months, Left Hand Coffee will also offer a Yamas drip cold brew. This 12-hour Japanese process brews about three liters of coffee at about 45 drips per minute. While time consuming, the method ensures a smooth, concentrated and aromatic product, free of carbon dioxide and chock full of caffeine. This lengthy method demonstrates Left Hand Coffee’s philosophy: quality over convenience.
From the coffee down to the repurposed driftwood bar, Left Hand Coffee embodies what Papagianni calls a “handcrafted artisan aesthetic.”
In the busy upcoming summer months, Left Hand Coffee will also offer a Yamas drip cold brew. This 12-hour Japanese process brews about three liters of coffee at about 45 drips per minute.
To design the coffee house, Yannis and Lindveld took what they dub a “bespoke” approach, to create a space that mirrors the hand-crafted nature of its products. From the bar to the wall treatments, it’s a warm yet modern space using repurposed materials, including wood from a deconstructed New England barn and driftwood recovered from the beaches. The earthy, spicy tones of the wood evoke the essence of the coffee bean.
Left Hand Coffee offers a selection of curated teas from Brooklyn’s Belloqc Tea Atelier, and plans to expand their tea bar in the coming months. For Left Hand Coffee’s hours, updates and more information, check them out on Facebook.
