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Five Brooklyn Coffee Bean Shops
If you're a lover of coffee, then you will want to check out the coffee shop. These shops sell a range of whole beans from around the world. These stores also sell unique trinkets, kitchenware, and other things.
Some of these shops offer subscriptions to their coffee beans. Others offer coffee beans in bulk at their retail locations.
Porto Rico Importing Co.
Veteran coffee vendor who concentrates on international brews, loose teas and a selection.
The scent of freshly roasted beans fills the air when you enter this West Village shop. Open bags of dark-brown beans line the shelves, along with jars of sugar, coffee-making equipment as well as tea accessories.
The first restaurant opened in 1907, Porto Rico was founded by Italian immigrants Patsy Albanese. At the time, Greenwich Village was seeing an influx of Italian immigrants who opened establishments to cater to their dietary needs. Albanese named her shop after the well-known Puerto Rican coffee she imported (and sold) - - a drink that was so famous at the time that even the Pope drank it.
Today, Porto Rico sells 130 varieties of beans from around the globe at three locations in New York City including their Bleecker Street location, Essex Market and online. The company roasts its own beans and provides wholesale distribution to 350 restaurants in NYC, Brooklyn and Brooklyn.
Peter Longo, the current president and owner of the company, grew up above his family's bakery located on Bleecker Street where his father was the owner of Porto Rico. He still runs the shop in the same way as his father and grandfather.
Sey Coffee
Sey Coffee, a coffee roaster and shop, is located along Grattan Street, in Morgantown. The neighborhood, which is part of Brooklyn's Bushwick district is located on Grattan Street. Co-founders Tobin Polk and Lance Schnorenberg, both 33, started roasting in a fourth-floor loft around the corner from their new store in 2011 under the name Lofted expensive coffee beans (with local clients including Greenpoint's Budin and Soho cart service Peddler).
Sey's preference for micro-lots or even whole harvests from single farmers has earned it the respect of highly discerning New York City coffee aficionados. The last time Sey was in the market, he purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito Santo region. The beans were hand-picked at their peak ripeness, floated to eliminate any defects and dried fermented for 36 hours prior to being dried on the farm. The result is a blend with hints of berry, melon and lemongrass.
Sey's dedication extends beyond its shop to improve the overall well-being of staff and growers, as well as its customers. It uses biodegradable disposables and composts, keeping waste out of landfills and turning it into agents that reduce harmful greenhouse gas emissions and feed the soil. It also does away with gratuity, a move that places baristas in the position to support their livelihoods and inspire them to focus on their craft.
La Cabra
La Cabra is a modern specialty coffee company that was founded in Aarhus, Denmark in 2012. The company began with a small store and a dedicated team. Their honest and innovative approach to providing an exceptional coffee experience has earned them a following not only in their home town but also around the world.
La Carba follows a strict procedure to identify their ideal beans. They scour through hundreds of varieties each year in order to find those that best meet their standards. Then, they roast them in a very light manner before dialing the roast to create their desired flavor profile. This results in clearer and more vibrant taste.
The East Village store opened last October with a sleek and minimalist style, and has been praised by international coffee aficionados for its exacting pour-overs and baked goods that are overseen by head baker Jared Sexton, who's previously worked at Bien Cuit and Dominique Ansel.
The shop employs the La Marzocco modbar and the cups and plates are custom-designed at Wurtz ceramics in Horsens, an artist-run by a father and son. In a recent Q&A with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves about 250 different coffees per year, and typically has seven or eight varieties on offer at any given time.
The Plant Coffee Roasting Plant Coffee
The Roasting Plant, a multi-unit retailer of coffee roasts and brews its organic coffee beans on the spot. Each cup is roasted and brewed according to your specifications within less than one second. It searches countries far and wide for the highest-grade Specialty Coffee Beans beans, which are directly sourced, offering customers choice and high-quality.
The roaster on site uses fluid bed technology, which is quite different from the classic drum-type machines used in many UK coffee houses. The beans are blown in an enclosed box that is heated and has high-speed air that is circulated. This keeps the beans suspended and allows for a consistent roasting rate.
I tried the Sumatran coffee and it was a rich cup with an enveloping mouthfeel, dark chocolate aroma was present. The coffee began to cool as you sipped delicate citrus flavours fruit were evident.
The roasted coffee will then be poured into the store's Eversys Super-Automatic Brewing Machines and brewed according to your preferences in less than a minute. Customers can pick from nine single origin selections and a variety of blends.
Parlor Coffee
Parlor Coffee was founded in 2012 behind a barbershop, with a single espresso machine. It has since developed to become a burgeoning roastery, with beans that can be found in a variety of great cafes, restaurants, and home brewers all over the city. Parlor Coffee is committed to sourcing the highest-quality beans, that have all been through a long journey before reaching its roasters.
The owners, who self-described as "passionate about coffee and believe that great coffee should be available to everyone," have created a space that is grounded and has chalkboards, compost bins and up-cycled products, and low-frills decor.
They roast their own blends (there were six at the time I was there) and single-origins. But they also have cuppings on Sundays, which are accessible to the public. Imagine it as a brewery tasting area where you can taste and smell the beans that are ground. They vary from earthy to chocolatey (one was almost like tomato!). It's a bit off the beaten track, but worth the journey.
If you're a lover of coffee, then you will want to check out the coffee shop. These shops sell a range of whole beans from around the world. These stores also sell unique trinkets, kitchenware, and other things.
Some of these shops offer subscriptions to their coffee beans. Others offer coffee beans in bulk at their retail locations.
Porto Rico Importing Co.
Veteran coffee vendor who concentrates on international brews, loose teas and a selection.
The scent of freshly roasted beans fills the air when you enter this West Village shop. Open bags of dark-brown beans line the shelves, along with jars of sugar, coffee-making equipment as well as tea accessories.
The first restaurant opened in 1907, Porto Rico was founded by Italian immigrants Patsy Albanese. At the time, Greenwich Village was seeing an influx of Italian immigrants who opened establishments to cater to their dietary needs. Albanese named her shop after the well-known Puerto Rican coffee she imported (and sold) - - a drink that was so famous at the time that even the Pope drank it.
Today, Porto Rico sells 130 varieties of beans from around the globe at three locations in New York City including their Bleecker Street location, Essex Market and online. The company roasts its own beans and provides wholesale distribution to 350 restaurants in NYC, Brooklyn and Brooklyn.Peter Longo, the current president and owner of the company, grew up above his family's bakery located on Bleecker Street where his father was the owner of Porto Rico. He still runs the shop in the same way as his father and grandfather.
Sey Coffee
Sey Coffee, a coffee roaster and shop, is located along Grattan Street, in Morgantown. The neighborhood, which is part of Brooklyn's Bushwick district is located on Grattan Street. Co-founders Tobin Polk and Lance Schnorenberg, both 33, started roasting in a fourth-floor loft around the corner from their new store in 2011 under the name Lofted expensive coffee beans (with local clients including Greenpoint's Budin and Soho cart service Peddler).
Sey's preference for micro-lots or even whole harvests from single farmers has earned it the respect of highly discerning New York City coffee aficionados. The last time Sey was in the market, he purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito Santo region. The beans were hand-picked at their peak ripeness, floated to eliminate any defects and dried fermented for 36 hours prior to being dried on the farm. The result is a blend with hints of berry, melon and lemongrass.
Sey's dedication extends beyond its shop to improve the overall well-being of staff and growers, as well as its customers. It uses biodegradable disposables and composts, keeping waste out of landfills and turning it into agents that reduce harmful greenhouse gas emissions and feed the soil. It also does away with gratuity, a move that places baristas in the position to support their livelihoods and inspire them to focus on their craft.
La Cabra
La Cabra is a modern specialty coffee company that was founded in Aarhus, Denmark in 2012. The company began with a small store and a dedicated team. Their honest and innovative approach to providing an exceptional coffee experience has earned them a following not only in their home town but also around the world.
La Carba follows a strict procedure to identify their ideal beans. They scour through hundreds of varieties each year in order to find those that best meet their standards. Then, they roast them in a very light manner before dialing the roast to create their desired flavor profile. This results in clearer and more vibrant taste.
The East Village store opened last October with a sleek and minimalist style, and has been praised by international coffee aficionados for its exacting pour-overs and baked goods that are overseen by head baker Jared Sexton, who's previously worked at Bien Cuit and Dominique Ansel.
The shop employs the La Marzocco modbar and the cups and plates are custom-designed at Wurtz ceramics in Horsens, an artist-run by a father and son. In a recent Q&A with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves about 250 different coffees per year, and typically has seven or eight varieties on offer at any given time.
The Plant Coffee Roasting Plant Coffee
The Roasting Plant, a multi-unit retailer of coffee roasts and brews its organic coffee beans on the spot. Each cup is roasted and brewed according to your specifications within less than one second. It searches countries far and wide for the highest-grade Specialty Coffee Beans beans, which are directly sourced, offering customers choice and high-quality.
The roaster on site uses fluid bed technology, which is quite different from the classic drum-type machines used in many UK coffee houses. The beans are blown in an enclosed box that is heated and has high-speed air that is circulated. This keeps the beans suspended and allows for a consistent roasting rate.
I tried the Sumatran coffee and it was a rich cup with an enveloping mouthfeel, dark chocolate aroma was present. The coffee began to cool as you sipped delicate citrus flavours fruit were evident.
The roasted coffee will then be poured into the store's Eversys Super-Automatic Brewing Machines and brewed according to your preferences in less than a minute. Customers can pick from nine single origin selections and a variety of blends.
Parlor Coffee
Parlor Coffee was founded in 2012 behind a barbershop, with a single espresso machine. It has since developed to become a burgeoning roastery, with beans that can be found in a variety of great cafes, restaurants, and home brewers all over the city. Parlor Coffee is committed to sourcing the highest-quality beans, that have all been through a long journey before reaching its roasters.
The owners, who self-described as "passionate about coffee and believe that great coffee should be available to everyone," have created a space that is grounded and has chalkboards, compost bins and up-cycled products, and low-frills decor.
They roast their own blends (there were six at the time I was there) and single-origins. But they also have cuppings on Sundays, which are accessible to the public. Imagine it as a brewery tasting area where you can taste and smell the beans that are ground. They vary from earthy to chocolatey (one was almost like tomato!). It's a bit off the beaten track, but worth the journey.
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