Bill Walsh is pleasantly surprised when he realizes that Long Island is not just about iced tea.
Text And Photo By Bill Walsh
While I know traveling through Long Island is never easy (oh the traffic), I still can’t figure out how such a large land mass has so few attractions. Sure you have the beaches and west Long Island contributes to New York City, but otherwise I have tried to find tourism fodder and every time, I seem to come up empty.
Much like my search for things to see, my hopes of finding good coffee east of Brooklyn is usually nil. For all of the amazing things happening in NYC and the surrounding areas, Long Island has not really developed many quality coffee destinations. But as my fortune would have it, while I was driving through the island on business, a quick internet search for a coffee gamble turned up Georgio’s Coffee, an operation that was featured in Roast Magazine‘s July/August edition.
Needless to say, I stopped by on my way home to find the place in a small strip mall right on the corner. The exterior’s no frills mirrors the inside: a shop that has little as far as seating or ambiance but dedicates much more focus to the coffee and 1on1 customer interaction.
Upon my arrival, Georgio and his wife welcomed me and instantly began talking coffee with me. After they went through the many coffees to try, I settled on a Kenyan (a coffee that was no longer available via whole bean due to demand) brewed via siphon (aka vac pot) and an espresso of their 4 bean blend. The Kenyan proved as delicious as it was popular, holding notes of bright citrus, sage, caramel apple (complete with a tinge of apple skin on the end), grapenut, a little grass and a fine inkling of tobacco at the sip’s finale. The espresso, pulled short with thick crema, smacked of lemon, rock candy, a tickle of bitter cocoa, an intense darkness and bits of cinnamon and cranberry all served in a paper cup. Given the recommendation for a macchiato or for sugar in my espresso, it would seem their espresso was not designed to stand alone and the philosophy seemed to fit more of an Italian model of preparing espresso (all in all, a decent espresso). I did not note tea.
Thus I wouldn’t really recommend Georgio’s if you’re looking for a place to study or a place to chill. But if you are on Long Island and looking for a great cup of coffee, stop by Georgio’s and experience some of the finest customer service in the state of New York as a bonus.
Bill Walsh is a contributing writer at Honest Cooking and the fanatic behind the acclaimed Pure Coffee Blog. He gains his inspiration from God, family and coffee, and loves to take each of them on the road as frequently as possible for a solid adventure.