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In New York’s expanding coffee-shop scene, operators jockey for every competitive advantage: single-origin bean source, barista expertise, and, especially, cult brewing equipment (remember the Clover?). To that end, RBC NYC in Tribeca has purchased the city’s first $18,000 Slayer espresso machine, crafted in Seattle by the sort of obsessives who rail against the industry’s increasing automation, and described online by one of its creators as “a notoriously, horribly, beautifully manual machine.” The Slayer’s selling point is its barista-controlled pressure variability, intended to highlight the flavor nuances of individual roasts— a function RBC owner Jodi Richard exploits by showcasing a rotating roster, starting with San Antonio’s Brown Coffee Co. and Dallis Coffee in Queens. Also: cuppings and classes, plus Downtown Cookie Co. treats and a light menu. — Rob Patronite and Robin Raisfeld

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