The 10 Most Scariest Things About Coffee Bean Shop
Five Brooklyn Coffee Bean Shops
If you're a coffee connoisseur You'll want to try out a coffee bean shop. These shops sell a range of whole decaf beans coffee from around the world. They also sell unique trinkets and kitchenware.
Some of these shops offer subscriptions for their coffee beans. Some shops offer them in bulk.
Porto Rico Importing Co.
Veteran coffee shop that specializes in international brews and a selection of loose teas
The scent of freshly roasting beans fills the air when you enter this West Village shop. The shelves are lined with jars and sacks filled with dark brown beans, along with tea-making equipment, coffee accessories, and sugar.
Porto Rico, originally opened in 1907 by Italian immigrants Patsy Albonese. Greenwich Village at the time was experiencing an influx Italian immigrants, who established businesses to cater to their food needs. Albanese named the shop after the popular Puerto Rican Coffee she imported and sold - a drink that was so renowned at the moment, even the Pope would drink it.
Porto Rico offers 130 different varieties of beans, which includes those from around the globe, at three locations, including Bleecker Street, Essex Market, and online. Porto Rico also 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 was the owner of Porto Rico. The business is still run by the shop in a similar way to his father and grandfather.
Sey Coffee
Sey Coffee, a coffee shop and roaster is located along Grattan Street, in Morgantown. This neighborhood, located 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 from their new location 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 a single farmer has earned it the acclaim of knowledgeable New York City coffee aficionados. Last year they made a six-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil's Espirito Santo region. The beans were harvested at their peak of ripeness and then floated to eliminate any defects. They were then dried on the farm after a 36-hour dry fermentation. The result is a cup that has hints of melons and berries.
Sey's commitment extends beyond its shop to improve the overall wellbeing of employees and growers as well as customers. It makes use of biodegradable plastics and composts to keep waste out of landfills and converting it to substances that help reduce harmful greenhouse gases and nourish soil. It also does away with gratuity, a move that puts the baristas in a position to provide their livelihoods and motivate 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 store and a dedicated team. Their honest and innovative approach to providing an outstanding coffee experience has earned them a loyal following, not just in their own town and across the globe.
La Carba has a rigorous process for finding their perfect beans, by scouring through hundreds of different varieties each year to identify the ones that are perfect for their tastes. They then roast them very lightly, adjusting their desired flavor profile. This gives their coffees clearer and more vibrant taste.
The East Village store, which was opened in October of last year and has been praised by critics for its high-quality pour overs as well as its baked goods, overseen and managed by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel and various coffee establishments.
The shop utilizes the La Marzocco Modbar and the cups plates and bowls are designed by Wurtz ceramics, a father-and son studio located in Horsens. In a recent Q&A with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different coffees a year, and usually has seven or eight coffees available at any given moment.
The Plant Coffee Roasting Plant Coffee
The Roasting Plant is the only multi-unit retailer of coffee which roasts on-site and brews to order with every cup of coffee being roasted and brewed according to your requirements in less than minutes. It searches countries far and far to find the finest specialty beans that are directly sourced that offer customers a variety and quality.
The roaster they have on site is a fluid bed machine, which is different from the traditional drum machines commonly found in UK coffee shops. The beans are blown around in the heated box by high-speed air which keeps the green beans suspended and allows roasting to happen in a steady manner throughout the machine.
I tried the Sumatran Coffee and it was rich and velvety with a rich and velvety taste. Dark chocolate was evident in the aroma. And as you sip the coffee, there were subtle citrus fruit aromas.
The coffee is transported 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 origins and various blends.
Parlor Coffee
Parlor Coffee was founded in 2012 behind a barbershop, with a single group espresso machine. It has since morphed into a burgeoning coffee roastery, with beans that are available in top 10 coffee beans cafes, restaurants, and home brewers across the city. Parlor Coffee is committed to procuring the finest quality beans, which have been through a lengthy journey before reaching its roasters.
According to their own words in their own words, they "have an unrelenting love of craft and a belief that good coffee beans coffee should be accessible to anyone." They do just that with their down-to-earth space on a residential street--think compost bins, chalkboard welcome handmade up-cycled products, and a minimally-decorated space.
They roast their own blends (there were six when I was there) and single-origins, but they also host cuppings on Sundays, which are open to the public. Imagine it as the tasting room of a brewery. You can smell and taste the beans, from chocolatey to earthy (one was almost tomato-like!). They're off the beaten track, but worthwhile to visit.
