Five Brooklyn Coffee Bean Shops

If you're a lover of coffee and you're looking for a place to shop, then you'll need to go to a coffee bean shop. They offer a wide selection of whole beans from all over the world. They also have unique kitchenware and trinkets.

Some of these shops offer subscriptions to their coffee beans. Some shops offer these in large quantities.

Porto Rico Importing Co.

Veteran coffee vendor who specialises in international brews loose teas, and a variety.

The aroma of freshly roasting beans fills the air once you enter this West Village shop. The shelves are packed with jars and sacks filled with dark brown beans, along with coffee-making equipment, tea accessories, and sugar.

The first restaurant opened in 1907, Porto Rico was founded by Italian immigrants Patsy Albanese. At the time, Greenwich Village was seeing an increase in Italian immigrants who had opened businesses to serve their culinary needs. Albanese named her shop after the famous Puerto Rican coffee she imported (and sold) - - a drink that was that was so well-known at the time that even the Pope was a fan.

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 also roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, the current owner and president of the business was raised above the bakery of his family located on Bleecker Street where his father was the owner of Porto Rico. He continues to operate the shop in a similar way as his father and grandfather.

Sey Coffee

The shop is located along Grattan Street in Morgantown, Brooklyn's Bushwick neighborhood, Sey Coffee is both a cafe and a roaster. Co-founders Tobin Polk and Lance Schnorenberg, both 33 began roasting in a fourth-floor loft 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 decision to buy micro-lots, or even entire harvests, from farmers who are one has earned him the respect of New York City coffee enthusiasts. Last year, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito Santa region. The beans were picked at the peak of ripeness, and coffee bean shop steamed to remove any imperfections. They were then dried on the farm after a 36-hour dry fermentation. The result is a coffee that is fragrant with hints of melons and berries.

Sey's dedication extends beyond its shop to improve the overall wellbeing of staff and growers, and customers. It utilizes composts and biodegradable plastics to keep waste out of the landfills. This helps reduce greenhouse gas emissions and also nourish the soil. It also does away with gratuity, which puts the baristas in a position to provide their livelihoods and inspire them to concentrate on their profession.

La Cabra

La Cabra, a modern specialty-coffee company, was founded in Aarhus in Denmark in 2012. The company began with a small store and a dedicated team. Their honest and creative approach to delivering a truly exceptional coffee experience earned their acclaim not just in their own town however, but across the globe.

La Carba has a rigorous process to find their perfect beans, going through hundreds of different varieties a year to find the ones that are perfect for their tastes. They roast them in a light manner and dial them in to achieve their desired flavor profile. This gives the coffees greater clarity and a more vibrant taste.

The East Village store, which opened in October last year and has been praised by critics for its excellent pour overs and baked goods, overseen and managed by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel and other coffee establishments.

The shop is equipped with a La Marzocco Modbar, and the cups, plates and bowls are crafted by Wurtz ceramics, a father-and son studio in Horsens. In a recent interview Atlanta Coffee Shops General Manager Ian Walla revealed that La Cabra serves 250 different coffees a yea and typically has seven or eight different varieties available at any given time.

The Roasting Plant Coffee

The Roasting Plant is a multi-unit retailer of coffee, roasts and brews coffee on site. Each cup is roasted and brewed according to your preferences in less than an hour. It is a search engine for the highest-grade specialty beans that are directly sourced, giving customers choice and quality.

Their onsite roaster is an automatic fluid bed machine which is different from the classic drum machines used in UK coffee shops. The beans are blown in a heated box with high-velocity air that is circulated. This keeps the beans suspended and allows for a consistent roasting speed.

I tried the Sumatran Coffee and it was rich and velvety with a smooth taste. Dark chocolate was evident from the aroma and as you sip the coffee you could taste subtle citrus fruit flavours.

The roasted coffee is then whisked to the store's Eversys super-automatic brewing machines and it is brewed to your requirements in under a minute. Customers can select from a variety of single origins and a wide range of blends.

Parlor Coffee

Parlor Coffee was founded in 2012 in a barbershop with a single group espresso machine. It has since grown into a flourishing coffee roastery, and its beans can be found in great cafes, restaurants, and home brewers all over the city. Parlor is committed to sourcing the highest-quality beans all over the world, each of which is a long, arduous journey before arriving in the hands of its roasters.

According to their own words according to their own words, they "have an unstoppable passion for craft and a conviction that good coffee should be accessible to anyone." They do just this by putting their home-like area on a residential street. Think compost bins, a chalkboard welcome hand-made up-cycled goods, and low-frills deco.

They roast and create their own blends as well as single-origins (there were six while I was there) However, they also have cuppings on Sundays that are open to the public. Imagine it as a tasting area where you can taste and smell the beans in the ground. They vary from earthy to chocolaty (one was almost like tomato!). It's a bit off the beaten path but well worth the trip.