From self-service coffeeshops to pour-over robots, times are a’changing in the world of New York caffeination.

Just try to stand in the way of a New Yorker and their coffee in the morning, and you’ll hear about it. But long gone are the days of a simple cup of Joe. For the past decade we’ve dived headfirst into the new-Brooklyn realm of barista chefs and coffee cuppings, flat whites and cold brews. But all this complication comes with a high price of precious minutes between ordering a coffee and pouring it into your face. However, never has there been a problem which technology hasn’t tried to solve, and we’re on the cusp of interesting changes within the coffeeshop.

First up, introducing Poursteady. What can a bearded Antipodean barista do that a robot can’t? Well, until recently quite a lot, but Poursteady is looking to make that barista five times as efficient. CEO Stephan von Muehlen, who spent some years at a company that built parts for NASA’s Mars rover, has invented a robot that keeps five pour-overs pouring out at espresso speed. The machine can be meticulously controlled by a barista - via an app, naturally - down to the very degree of water temperature, so in theory the resulting brew will be as perfect as if it had been made by hand. After a month-long trial in Chelsea’s Cafe Grumpy, the coffeeshop was so enamoured they bought the machine, and now further Poursteadys are in production at the Gownus warehouse.

Next up, how better to speed up your self-caffeination than by cutting out a middleman completely? Bustler is a new self-service coffeeshop from Pushcart Coffee cofounder Jamie Rodgers located in Midtown. Differentiating itself from any ol’ 7-Eleven, you can have iced coffees, small-batch roasted espresso, hot and cold brew, almond and soy milk, and added flavors from cardamon to caramel. The entire process can be conducted without ever uttering a word to another human being, which judging by most New Yorkers state in the early hours, is no bad thing.

Ideal For

Efficient caffeination.