The Roosevelts’ Coffee Revolution: New York’s Double R Chain

A President’s Family Brews a Bold Idea

In 1919, New York City saw an unexpected venture: a chain of coffeehouses founded by the children of former President Theodore Roosevelt. Kermit, Ted, Archie, Ethel, her husband, and cousin Philip Roosevelt opened the Brazilian Coffee House, inspired by Kermit’s time in South America.

With coffee roasted onsite and customers encouraged to linger, it offered a sharp contrast to the grab-and-go culture of American cafés.

From White House Chaos to Midtown Manhattan

The Roosevelt siblings had grown up in a famously lively White House, where pets like bears and ponies roamed alongside presidential children.

Their father, Theodore Roosevelt, was known for his enormous energy, sometimes attributed to the strong coffee he drank from what his son called a “bathtub” cup. This love for coffee—and a shared family spirit—carried into their business plans.

Building a Coffee Culture Before Its Time

The Brazilian Coffee House, decorated with green and gold bamboo wallpaper and portraits of famous coffee lovers, stood out for its emphasis on “real coffee.”

Manager A.M. Salazar roasted beans onsite and taught customers how to prepare coffee properly, often discouraging cream or milk. Each table came with writing supplies and reference books, inviting patrons to stay and socialize. During Prohibition, these coffeehouses became popular gathering places, filling the gap left by closed bars.

Expansion, Fame, and Quiet Endings

Soon renamed the Double R Coffee House due to a naming dispute, the chain expanded to four Manhattan locations named after South American regions. Notable visitors included writers like H.P. Lovecraft, who penned a poem in its honor.

Though the Roosevelts considered expanding nationally, family interests shifted. Ted Jr. and Kermit turned to political and exploration ventures, including an expedition to Indochina. By 1928, the coffeehouses were sold to a couple who had first met there, closing a unique chapter in New York’s café history—five decades before the rise of modern coffee chains.

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