The 10 Scariest Things About Coffee Bean Shop
Five Brooklyn coffee beans types Bean Shops
If you're a fan of coffee and you're looking for a place to shop, then you'll need to go to a coffee bean shop. These stores provide a large selection of whole beans from all across the globe. They also sell unique trinkets and kitchenware.
Some of these shops offer subscriptions to their coffee beans. Some shops offer them in bulk.
Porto Rico Importing Co.
Veteran coffee bean seller who specialises in international brews loose teas, and a variety.
When you step into this old-fashioned West Village shop, the aroma of freshly roasted beans fills your nose. The shelves are filled with jars and sacks of dark brown beans, along with coffee-making equipment, tea accessories, and sugar.
Porto Rico, originally opened in 1907 by Italian immigrants Patsy Albonese. Greenwich Village at the time was experiencing an influx of Italian immigrants, who had opened businesses to satisfy their food requirements. Albanese named her shop after the famous Puerto Rican coffee bean she imported (and sold) which was so popular that even the Pope took a sip.
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 their own beans and provides wholesale distribution for 350 restaurants in NYC, Brooklyn and Brooklyn.
Peter Longo, current owner and president, grew up in the family bakery located on Bleecker Street, where his father ran Porto Rico. The business is still run by the shop in the same fashion as his father did and grandfather.
Sey Coffee
Located along Grattan Street in Morgantown, Brooklyn's Bushwick neighborhood, Sey Coffee is both a coffee shop and roaster. Co-founders Tobin Polk and Lance Schnorenberg, both 33, started roasting in a fourth-floor loft just 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 preference for micro-lots or even whole harvests from single farmers has earned it the praise of highly discerning New York City coffee aficionados. In the past they made a 6-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil's Espirito Santo region. The beans were hand-picked at the peak of ripeness, then floated to eliminate any defects, then dry fermented for a period of 36 hours before being dried on the farm. The result is a cup that has hints of berry and melon.
Sey's dedication extends beyond its shop to improve the overall health of growers and staff, and customers. It makes use of biodegradable disposables and composts, preventing waste from the landfill and converting it into substances that help reduce harmful greenhouse gases and enrich the soil. It also eliminates gratuity, a move that places baristas in the position to help sustain their livelihoods and encourage them to concentrate on their profession.
La Cabra
La Cabra is a modern specialty coffee company founded in Aarhus, Denmark in 2012. The company started with a modest store and a dedicated team. Their honest and creative approach to delivering a truly exceptional coffee experience earned them a following not only in their hometown however, but across the globe.
La Carba follows a strict procedure to find their perfect beans. They scour through hundreds of beans each year in order to find those that best meet their ideals. Then they roast them in a very light manner then dial them in to achieve their desired flavor profile. This gives their coffees a brighter taste and clarity.
The East Village store opened last October with a sleek minimalist design. It has been praised by global coffee enthusiasts for its scrumptious pour-overs and baked goods, which are overseen by head baker Jared Sexton, who's previously worked at Bien Cuit and Dominique Ansel.
The shop uses the La Marzocco modbar and the cups and plates are custom-designed at 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 a year, and typically has seven or eight 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 every cup of most expensive coffee beans roasted and brewed according to your requirements in less than an hour. It is a search engine for the highest-quality specialty beans that are sourced directly providing customers with the choice and quality.
Their roaster on site is a fluid bed machine, that is distinct from the traditional drum machines that are used in UK coffee shops. The beans are blown into an enclosed box that is heated and has high-speed and circulating air. This keeps the beans in suspension and allows for a constant roasting rate.
I tried the Sumatran coffee and it was a rich cup with a velvety mouthfeel, dark chocolate from the fragrance was present. The coffee began to cool as you sip the coffee. The subtle scents of citrus fruit were evident.
The coffee is whisked to the store's Eversys super-automatic brewing machines and you can have your coffee brewed to your specifications within less than a minute. Customers can select from a variety of single origins and a range of blends.
Parlor Coffee
In 2012, the company was established in the back of a barbershop with an espresso machine with a single group, Parlor Coffee has become an energizing roastery whose coffees can be found in top restaurants, cafes and home brewers throughout the city. Parlor is dedicated to sourcing high quality coffee beans-quality beans from around the globe Each one has had to endure a lengthy journey before getting into the hands of its roasters.
The owners, who are self-described as "passionate about their craft and believe that great coffee should be available to everyone," have created a environment that is simple, with chalkboards, compost bins, up-cycled hand-made products, and minimal decor.
They roast their own blends (there were six when I was there) and single-origins. However, they also host cuppings on Sundays, which are accessible to the public. Imagine it as a tasting area--you can smell and taste the ground beans. They vary from earthy to chocolaty (one was similar to tomato!). It's a little away from the main roads, but well worth the trip.
