Coffee Project NY Brings a Little Slice of Coffee Heaven to Hell’s Kitchen

Nick Brown | February 23, 2026

Inside the new Coffee Project NY cafe in Hell’s Kitchen, Manhattan. All images courtesy of Coffee Project NY.

Like an expertly prepared pourover, Coffee Project NY is continuing a slow fill of its home city with its most recent coffee shop opening in Hell’s Kitchen.

Known for its friendly approach to education and service, plus a knack for drink experimentation, the independent chain has swelled to seven locations since opening in the East Village in 2015.

Coffees continue to flow to the cafes from the company’s roastery and Specialty Coffee Association-certified training campus in Long Island City.

In Hell’s Kitchen, the shop that opened in December stays true to the brand’s existing interior design cues, with Coffee Project NY co-founder Chi Sum Ngai describing it as “very minimal.”

“Our element has always been wood, leather and stone,” Sum Ngai recently told Daily Coffee News. “Then warm lighting to bring out the ambiance.”

Against that backdrop, Coffee Project NY is highlighting some of its standout signature drinks, including its “Deconstructed Latte” and the “Kickass London Fog,” a latte made with house-made Earl Grey syrup and a shot of espresso. Limited-time drinks have included an iced pandan latte and an iced strawberry matcha.

Espresso-based drinks are supported by a 2-group Victoria Arduino Eagle One machine and a Mythos MyOne grinder, while a Mahlkönig EK43 supports other brewing needs, including Fetco batch brews and Origami Air S pourovers.

On the food menu, the Hell’s Kitchen cafe recently featured a seasonal apple toast alongside more indulgent fare such as a mochi ube waffle and chocolate chip banana bread. The shop also offers savory bites such as prosciutto and mozzarella toast and an egg-and-chorizo skillet.

Both the menu and the store design apply lessons learned from the company’s six other neighborhood shops.

“We always focus on how operation will be: ‘How do we use the equipment placement to guide the customer flow?'” said Sum Ngai. “Sometimes we need to float baristas from different locations, and to help them adapt to the space a little better, we try to make sure all the core elements [are] similar so they can adapt asap.”

Asked whether New Yorkers can expect more coffee shops in the near future, Sum Ngai said, “If there is an opportunity, yes.”