It was a busy summer and autumn, both personally and professionally, so I suspended my coffee blogging -- but not my coffee drinking. The best bean by far was the (expensive) Honduras Cup of Excellence Lot #4 from Fernández Farm in El Cielito, Santa Bárbara, Honduras, as roasted by Cafe Grumpy. (It's still available: I picked up some today.) The tasting notes: "Red currant aroma. Floral brightness. Sweet notes of aged bourbon & molasses." The Cup of Excellence rewards barista skill, of course, but you have to start with a good bean, and this far exceeded my expectations. I was parceling out beans like bits of gold on mornings with important business. I also returned to a couple of standbys -- Grumpy's Heartbreaker espresso, always right on the money, and the house espresso at Joe the Art of Coffee. In my office, I used the Aeropress to make cups of another Honduran bean, Finca La Tina from Joe, with good results.

I have noticed a few new coffee shops opening their doors around Manhattan, so I hope to try a few new places. Alas, B. Koffie, home of the French press in a cup, closed its doors a while back, so Hell's Kitchen again lacks a boutique coffee experience. (The beans came from La Columbe.)

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.

Now comes B. Koffie.

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].