Five Brooklyn Coffee Bean Shops

If you’re a coffee enthusiast, you should consider visiting a coffee shop. These shops provide a variety of whole beans from all over the globe. These stores also offer unique trinkets, kitchenware, and other products.

Some of these shops offer subscriptions to their coffee beans. Some shops offer them in bulk.

Porto Rico Importing Co.

Veteran coffee vendor specializing in international brews and a selection of loose teas

The aroma of freshly roasting beans fills the air once you enter this West Village shop. Open sacks of dark-brown beans line the shelves, along with jars of sugar coffee beans unroasted-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 increase in Italian immigrants who had opened businesses to serve their culinary requirements. Albanese named the shop after the popular Puerto Rican Coffee she imported and sold – a drink that was so renowned that at the time, even the Pope would drink it.

Today, Porto Rico sells 130 varieties of beans from all over 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 offers wholesale distribution to 350 restaurants in NYC, Brooklyn and Brooklyn.

Peter Longo, the current owner and president of the company was raised above his family’s bakery located on Bleecker Street where his father operated Porto Rico. He still runs the business in the same way like his father and grandfather.

Sey Coffee

It is located along Grattan Street in Morgantown, Brooklyn’s Bushwick neighborhood, Sey Coffee is both an espresso bar and a coffee roaster. 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 Coffee (with local clients including Greenpoint’s Budin and Soho cart service Peddler).

Sey’s reliance on micro-lots — or even whole harvests from single farmers earned it the acclaim of 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 Santa region. The beans were handpicked 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 bean company that has hints of berry and melon.

Sey’s focus on holistically improving the well-being of growers, staff and customers extends beyond the shop. It makes use of composts and biodegradable plastics to keep waste from landfills. This helps to reduce greenhouse gases and helps nourish the soil. It also eliminates gratuity, a move that places baristas in the position to provide their livelihoods and encourage them to concentrate on their craft.

La Cabra

La Cabra, a modern specialty coffee company, was founded in Aarhus in Denmark in 2012. It began with a tiny shop and a dedicated team. Their open and creative approach to delivering an extraordinary coffee experience earned them a following that was not only in their hometown however, but across the globe.

La Carba has a rigorous process for finding their perfect beans, going through hundreds of different lots every year to find ones that match their ideals. Then they roast them in a very light style and dial them in to achieve their desired flavor profile. This gives their coffees more clarity and a better taste.

The East Village store, which opened in the month of October last year and has been praised by critics for its premium pour-overs as well as its baked goods, which are overseen by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel as well as other coffee establishments.

The shop uses the La Marzocco modbar and the plates and cups are designed specifically for Wurtz ceramics in Horsens, the son and father studio. In a recent Q&A session with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves about 250 different coffees per year, and usually has seven or eight different varieties available at any given point.

The Plant Coffee Roasting Plant Coffee

The Roasting Plant, a multi-unit retailer of coffee, roasts and brews its coffee on the spot. Each cup is roasted and brewed according to your specifications within less than seconds. It is a search engine for the highest-quality specialty beans that are sourced directly providing customers with the choice and quality.

The on-site roaster employs fluid bed technology that is a bit different to 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 green beans suspended and allows roasting to happen at a consistent rate as they move through the machine.

I tried the Sumatran coffee and it was delicious with a velvety mouthfeel. dark roast coffee beans chocolate scent was present, and the coffee began to cool as you sip the coffee. The subtle scents of citrus fruit were detected.

The coffee that has been roasted will be poured into the store’s Eversys Super-Automatic Brewing Machines to be brewed according your specifications in under a minute. Customers can choose from a selection of nine single origin choices and a range of blends.

Parlor Coffee

Parlor Coffee was founded in 2012 behind a barbershop, equipped with a single group espresso machine. It has since grown to become a burgeoning roastery, and its beans are available in top cafes, restaurants, and home brewers in every city. Parlor is dedicated to procuring high-quality coffee beans from across the globe each of which has been through a long and difficult journey before reaching the hands of its roasters.

The owners, who self-described as “passionate about the craft and believe that a good cup of coffee should accessible to everyone,” have created a environment that is simple, with chalkboards, compost bins, up-cycled handmade products, and minimal decor.

They roast and brew their own blends and single-origins (there were six at the time I was there) However, they also do cuppings Sundays, which are open to the public. Imagine it as a brewery tasting area–you can smell and taste the ground beans. They range from earthy to chocolatey (one was almost like tomato!). It’s a bit off the beaten path but worth the journey.