Round K Comes Full Circle at Renovated New York Cafe

At the Round K coffee bar on Manhattan’s Lower East Side. All images courtesy of Round K.

More than a decade after Ockhyeon Byeon founded the independent coffee shop Round K on Manhattan’s Lower East Side, the company has entered another chapter with a renovated cafe under its original founder.

Byeon opened the original Round K at 99 Allen Street in 2015 before gaining national attention for a Matte Black Latte — made with espresso, cacao and coconut ash — in 2017.

After that location closed during the COVID-19 pandemic, a longtime employee carried the concept forward as Round K by Sol at 78 Canal Street. That shop closed last August, preceding a renovation, partnership transition and reopening under the original Round K name with Byeon again at the center of the business.

The redesigned cafe puts the focus squarely on coffee and the experience of drinking it. An exposed brick wall behind the bar faces a plain white wall, leading into a subdued lounge area outfitted with oversized speakers and wavy artwork.

“We want to be a simple and classic coffee shop,” Fung Cheung, a partner and marketing lead at Round K, recently told Daily Coffee News on behalf of Byeon. “Even though we kickstarted [a] trend with our Matte Black Latte back in 2017, we’ve come to realize what matters most is the coffee itself.”

Round K currently sources green coffee through Cereza Coffee, which brings in coffees from Honduras, Colombia and other points of origin. Cheung said Round K also buys some seasonal lots through independent relationships, including a connection to a farm in Huehuetenango, Guatemala, through a longtime family friend of Byeon.

“At Round K, every coffee we roast has to feel connected — to the farmer, to the importer, to our neighborhood, and to the cup we serve here in New York,” Cheung said.

Byeon roasts the coffees in Brooklyn on a restored 5-kilogram electric roaster built by South Korean manufacturer Imex. The machine, which Byeon restored after discovering it at a coffee convention, employs halogen heating and bidirectional drum rotation. 

“Today, we roast at a garage facility in Brooklyn, using that machine as part of our roasting identity,” said Cheung. “It is a little unusual, a little stubborn, and very personal — much like Round K itself.”

At the cafe, drinks are prepared on a Victoria Arduino Black Eagle espresso machine, as well as through Hario V60 and Kalita pourover brewers.

The renovation also brought a simplified food program. Round K no longer offers the extensive food menu associated with Round K by Sol, instead serving daily pastries.

Beyond conventional brewing, Cheung said Round K is working with an unnamed South Korea-based equipment manufacturer to develop and test a new pressure-driven coffee extraction system.

“Our role focuses on the coffee itself — developing the extraction methodology, refining recipes, and defining the flavor profile and customer experience — while our partner designs and adapts the hardware,” said Cheung.

Cheung said this system allows thermal energy to be delivered more efficiently and with greater control rather than simply applying more heat.

“It is designed to show the character of specialty coffee more directly and more instantly to customers,” Cheung said. “This machine brings out coffee’s fruit, aroma, texture and origin character in a clear and concentrated way, especially well for natural-processed coffees or specific varieties.”

Cheung said another goal of the experimental extraction program is improved flavor stability over time, potentially extending the useful life of extracts. The system remains in development.

Byeon’s unconventional approach to coffee predates Round K. He studied electrical engineering before moving into hospitality, later working as a barista in Florence, Italy, and attending the APICIUS International School of Hospitality. He eventually moved to New York, opening Round K in 2015. 

“Coffee is a catalyst for people to enjoy their life — even if it’s a brief moment,” Cheung said. “We want to build a better understanding and appreciation for coffee itself that’s more approachable and not too serious.”

With the renovated cafe now open, Cheung said Round K intends to continue developing its coffee program while using the space for additional community activities.

“Our goal is to make specialty coffee easier to understand, enjoy and memorable without losing the personal, local and human feeling that Round K values,” Cheung said. “We are slowly building a space for our community to gather and showcase their creativity.”

Round K is located at 78 Canal St. in New York. 

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