Five Brooklyn Coffee Bean Shops
If you're a fan of coffee, then you will want to try out the shops selling coffee beans. These stores offer a wide selection of whole beans from all over the world. These stores also sell unique trinkets, kitchenware, and other items.
Some of these shops offer subscriptions to their
coffee bean suppliers beans. Others sell them in bulk at their retail stores.
Porto Rico Importing Co.
Veteran coffee seller that specializes in international brews, loose teas and a variety.
As you enter this old-school West Village shop, the smell of fresh roasting beans fills the air. The sacks of dark brown beans line the shelves alongside sugar jars coffee-making equipment, tea and other accessories.
The first restaurant opened in 1907, Porto Rico was founded by Italian immigrant Patsy Albanese. At the time, Greenwich Village was seeing an increasing number of Italian immigrants who established establishments to cater to their dietary needs. Albanese named her shop after the popular Puerto Rican coffee she imported (and sold) - a beverage that was so well-known at the time that even the Pope took a sip.
Porto Rico offers 130 different varieties of beans, including those from around the world, at three locations, including Bleecker Street, Essex Market and online. The company also roasts its own beans and provides wholesale distribution to 350 restaurants in NYC and Brooklyn.
Peter Longo, current owner and president, was raised in the family bakery located on Bleecker Street, where his father ran Porto Rico. He continues to operate the shop in the same manner as his father and grandfather.
Sey Coffee
Sey Coffee, a coffee shop and roaster, is located along Grattan Street, in Morgantown. This neighborhood in 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 at their new location in 2011 under the name Lofted Coffee (with local clients including Greenpoint's Budin and Soho cart service Peddler).
Sey's decision to buy micro-lots, or even entire harvests, from farmers who are one has earned it the acclaim of New York City coffee enthusiasts. In 2011, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito Santa region. The beans were picked when they were ripe and steamed to remove any defects. They were then dried on the farm following a 36-hour dry fermentation. The result is a coffee with hints of berry lemongrass, and melon.
Sey's focus on holistically improving the quality of life for staff, growers and customers extends beyond
the coffee bean shop shop. It utilizes biodegradable disposables as well as composts to keep waste out of the landfill and converting it into agents that lower harmful greenhouse gas emissions and feed the soil. It also does away with gratuity, a move that puts the baristas in a position to sustain their livelihoods and motivate them to concentrate on their profession.
La Cabra
La Cabra is a modern
specialty coffee beans coffee company that was founded in Aarhus, Denmark in 2012. They began with a small shop and a team of dedicated employees. Their honest and creative approach to providing an exceptional coffee experience has earned their acclaim not just in their hometown but also around the world.
La Carba has a rigorous process for finding their perfect beans, scouring through hundreds of different varieties each year to identify the ones that match their ideals. Then they roast them in a light manner then dial them in to achieve their desired flavor profile. This gives the coffees more vibrant flavor and clarity.
The East Village store, which opened in the month of October last year it has been praised for its excellent pour overs, as well as the baked goods, overseen and managed by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel and various coffee houses.
The shop uses the La Marzocco modbar, and the cups and plates are designed by Wurtz ceramics in Horsens, which is a father-son studio. In a recent Q&A interview with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different varieties of coffee each year, and usually has seven or eight different varieties available at any given moment.
The Roasting Plant Coffee
The Roasting Plant is the only multi-unit retailer of coffee that roasts on site and brews to order with each cup of coffee roasted and brewed according to your requirements in less than a minute. It searches the world far for the finest quality
specialty coffee beans beans that are directly sourced that provide customers with a choice and quality.
The roaster on site uses fluid bed technology which is a bit different to the drum-type machines commonly found 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 in suspension and allows for a consistent roasting speed.
I tried the Sumatran
coffee beans sale and it was velvety and rich with a velvety flavor. Dark chocolate was evident in the aroma and as you sipped the coffee, there were subtle citrus fruit aromas.
The roasted coffee is then whisked to the store's Eversys super-automatic brewing equipment and the coffee is brewed according to your preferences in under a minute. Customers can select from nine single origin options and a variety of blends.
Parlor Coffee
The company was founded in 2012 at the back of a barbershop with an espresso machine with a single group, Parlor Coffee has become a rapidly growing roastery whose beans can be found in top cafes, restaurants and home brewers across the city. Parlor is dedicated to sourcing high-quality beans from across the globe, each of which is a long, arduous journey before getting into the roasters.
The owners, who are self-described as "passionate about the craft and believe that a good cup
types of coffee beans coffee should be accessible to all," have created a place that is a bit more grounded with chalkboards, compost bins, recycled handmade items, and simple decor.
They roast their own blends (there were six at the time I was there) and single-origins. But they also host cuppings on Sundays, which are open to the general public. Think of it like an artisanal tasting room in which you can smell and taste the ground beans, ranging from chocolaty to earthy (one was very tomato-like!). It's a bit off the beaten path but worth the trip.