Five Brooklyn Coffee Bean Shops
If you’re a lover of coffee You’ll want to check out the coffee shop. These shops offer a broad assortment of whole beans from all across the globe. They also sell exclusive trinkets, kitchenware, and other things.
Some of these shops offer subscriptions for their coffee beans. Some shops offer the beans in bulk.
Porto Rico Importing Co.
Veteran coffee shop that specialises in international brews loose teas and a selection.
When you walk into this old-fashioned West Village shop, the smell of fresh roasting beans fills the air. Open bags of dark-brown beans line the shelves alongside sugar jars, Lavazza Barista Gran Crema Coffee Beans – Arabica Robusta-making equipment and tea accessories.
Porto Rico, originally opened in 1907 by Italian immigrant Patsy Albonese. Greenwich Village at the time was experiencing an influx Italian immigrants, who had opened businesses in order to meet their food requirements. Albanese named the shop after the popular Puerto Rican Coffee she imported and sold – a beverage that was so well-known at the moment, even the Pope would drink it.
Today, Porto Rico sells 130 varieties of beans from all over the world at three locations in New York City including their Bleecker Street location, Essex Market and online. Porto Rico roasts its own beans and provides wholesale distribution to 350 restaurants in NYC and Brooklyn.
Peter Longo, the current owner and president of the business was raised on the top floor of the bakery of his family located on Bleecker Street where his father operated Porto Rico. He continues to run the shop in the same way as his grandfather and father.
Sey Coffee
The shop is located along Grattan Street in Morgantown, Brooklyn’s Bushwick neighborhood, Sey Coffee is both a roaster and coffee shop. Co-founders Tobin Polk and Lance Schnorenberg, both 33 started roasting in a fourth-floor loft located across the street from their new store in 2011 under the name Lofted Coffee (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 praise of highly discerning New York City coffee aficionados. Last year they made a 6-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil’s Espirito Santo region. The beans were picked at their peak ripeness, removed by flotation to eliminate defects and then dried fermented for a period of 36 hours before being dried on the farm. The result is a coffee that is a little melons and berries.
Sey’s dedication extends beyond its shop to improve the overall health of staff and growers, and customers. It uses composts and biodegradable disposables to ensure that waste is kept out of landfills. This helps to reduce greenhouse gas emissions and also nourish the soil. It also reduces gratuity. This lets baristas concentrate on their craft and help sustain their livelihoods.
La Cabra
La Cabra, a modern specialty-coffee company, was founded in Aarhus in Denmark in 2012. They began with a small shop and a dedicated staff. Their honest and innovative method of providing an exceptional coffee beans for sale experience has earned them a loyal following not only in their own town but all over the world.
La Carba has a rigorous process for finding their perfect beans, scouring through hundreds of different lots a year to find the ones that fit their ideals. Then, they roast them in a light manner then dial the roast to create their desired flavor profile. This gives the coffees a more vibrant taste and clarity.
The East Village store, which opened in October last year, has been praised for its excellent pour overs and baked goods that are overseen by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel, and other coffee Beans London establishments.
The shop utilizes the La Marzocco Modbar, and the cups, plates and bowls are made by Wurtz ceramics, a father-and-son studio in Horsens. In a recent interview with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves approximately 250 different varieties of coffee each year, and typically has seven or eight different varieties available at any given point.
The Plant Coffee Roasting Plant Coffee
The Roasting Plant is the only multi-unit retailer of coffee that roasts its own coffee and brews on demand, with each cup of coffee being roasted and brewed to your specifications in less than minutes. It searches the world for the highest quality specialty beans that are sourced directly to give customers the option of the choice and quality.
The roaster on site uses fluid bed technology that is quite different from the drum-type machines commonly found in many UK coffee houses. The beans are blown about in a heated container by high-speed air which keeps the beans in a suspended state and allows them to be roasted at a consistent rate when they pass through the machine.
I tried the Sumatran coffee and it was delicious with a smooth mouthfeel, dark chocolate aromas were present and the coffee started to cool as you sipped the coffee. The subtle scents of citrus fruit were detected.
The coffee is whisked to the Eversys super-automatic brewing systems and it is brewed to your requirements in under a minute. Customers can pick from nine single origin selections and a range of blends.
Parlor Coffee
Parlor Coffee was founded in 2012 behind a barbershop, using a single espresso machine. It has since developed into a burgeoning coffee roastery, and its beans are sold in top cafes, restaurants, and home brewers across the city. Parlor Coffee is committed to sourcing the highest-quality beans, which have gone through a long journey before they reach its roasters.
The owners, who are self-described as “passionate about their craft and believe that good coffee should be accessible to everyone,” have created a space that is grounded with chalkboards, compost bins, up-cycled handmade products, and minimal 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 that are open to the public. Imagine it as a brewery tasting room–you can smell and taste the beans, from chocolaty to earthy (one was almost tomato-like!). It’s a bit off the beaten path but worth the trip.