Bad news: Now closed. For the longest time, lovers of single-origin high-end culinary coffee in the upper Hell's Kitchen neighborhood have had to travel downtown for beans. Even this place is a bit far from the West 50s.

The new shop drew a fair amount of attention when it opened earlier this year as the first place to offer a disposable a French-press-to-go cup.

I went to see that and try it out, but I was more interested in the selection of single-origin beans, all imported from Africa.

The beans are sold in Mason jars, the ones made by the Ball Corp., the type that my parents used to use for canning preserves, sauces and pickles.

If you return the jar for a refill, you get a discount, the barista told me. Coffee Rwanda Rwabisindu

Purchased May 16 at B. Koffie, 370 West 51st St., between 8th and 9th Avenue, closer to 9th.

Description According to the hand-lettered chalkboard (pictured): "Chocolate tones, jasmine, fruit and nuts."

In the Cup: This was a smooth, rich and delicious coffee, prepared as an espresso and an Americano at home. It seemed fresh, though I don't know the roaster or roasting date, or the precise origin, presumably a cooperative associated with the Rwabisindu washing station. I was in a hurry on my visit, so I forgot to ask about those details, and they were not posted.

[Update: I was told on a later visit that the beans were imported and roasted by the Philadelphia-based La Columbe Torrefaction, which also has its own shop in SoHo.]

The little shop on West 51st Street is easy to miss on the south side of the street. When I visited, there was no sign out front, the overhang said something about an electronics shop, and I almost walked by. Inside, there are no seats, but the decor is pleasing, and the staff was patient and helpful.

According to the shop's Web site, B. Koffie was created by Tanya Hira and her partner Roberto Passon. The Xpress lid is a clever gimmick, a disposable contraption designed by Jeff Baccetti of Smartcup.

The barista put the ground coffee in the bottom and poured in the piping hot water. I waited four minutes and then pushed the plunger down until it clicked.

This results in a considerably fresher cup of coffee than something that has been sitting around the shop.

And I mean it about the piping hot part -- I walked several blocks before the cup was cool enough to drink.

I think I still prefer the precision that a skilled barista can get from a Clover, and I generally don't mind the wait. When I go back, I think I'll try an espresso pulled from the shop's FAEMA E61 espresso maker, which seems to be a fetish object for some coffee geeks.

But the real reason to visit B. Koffie is the coffee, of course. And now that the Mason jar is empty, it's time to take a stroll over for a refill. (Update: I did just that and also gave the French press cup another try, with a smooth and smoky Ethiopian Yergacheffe that satisfied].

From time to time, I have complained that Midtown lacks any good coffee, apart from the bitter, over-roasted offerings of the many Starbucks outlets. That's not quite fair. There is one exception that stands out in this wasteland: Empire Coffee & Tea, on Ninth Avenue, about a block north of the Port Authority.

I wandered over there on my lunch break not too long ago, had a latte and picked up some beans for home and the office.

Coffees Columbian Supreme Italian espresso and Obama Blend

Roasted Late March or early April.

Purchased April 5 at Empire Coffee & Tea, 568 Ninth Avenue, Hell's Kitchen, Manhattan.

Description The espresso was recommended to me as rich and full bodied but not too strong. The Obama sign said it was a "smooth, hopeful, confident blend of African, Indonesian and Hawaiian coffees."

In the cup I had no idea that Empire had such a long history until I started researching this post. A worker at the store, when I asked if the beans were fresh, said his owner had roasted them upstate that week, and that the outfit had only one other store, in Hoboken. Its Web site claims the shop has been on Ninth Avenue for more than 90 years -- since 1908.

The staff was quite polite and helpful. There was a wide selection. I was put off a little by the storage of the beans in open bags so close to the door. A friend of mine worries about dust and grime from Ninth Avenue settling on the open bags. But that strikes me as overly finicky. I'm sure that any growing, roasting and drying operation would give a consumer pause.

But if you're expecting precise labels listing roasting dates, the names of the plantations, precise varieties, growing elevation and other particulars of the coffee origins, you won't find it at this shop. The prices are certainly more economical than the high-toned coffee snob shops downtown. For the same price you pay for a sealed, light bag at some outfits, you can get a generous pound of beans here.

I had the shop grind the Obama for use in the Aeropress, and have been enjoying it in my office for most of the month, just running out the other day. The name is a bit gimmicky, but it sounded like an interesting blend, and I found it to be a pleasing, rich flavor, smooth and not at all acidic.

I took the Columbian espresso home as whole beans, where I enjoyed it each morning. It was a smooth, rich, satisfying, relatively mild coffee, just right for my taste.

I'm glad I remembered this place was there, and I'll certainly be stopping back.