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Five Brooklyn Coffee Bean Shops If you're a coffee connoisseur, then you will want to visit a coffee shop. These shops provide a variety of whole beans from all over the world. They also have unique trinkets and kitchenware. Some of these shops offer subscriptions to their coffee beans. Others sell them in bulk at their retail locations. Porto Rico Importing Co. Veteran coffee shop that specializes in international brews and a variety of loose teas The aroma of freshly roasted beans fills the air as you walk into this West Village shop. The shelves are stacked 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 increasing number of Italian immigrants who established businesses to meet their culinary needs. Albanese named the shop after the famous Puerto Rican Coffee she imported and sold – a drink that was so popular at the moment, even the Pope would drink it. Porto Rico offers 130 different kinds of beans, including those from around the globe in three locations, including Bleecker Street, Essex Market and online. The company roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn. Peter Longo, the current president and owner of the company, grew up above his family's bakery 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 Sey Coffee, a coffee shop and roaster is located along Grattan Street, in Morgantown. This Brooklyn neighborhood, in the Bushwick district is situated on Grattan Street. Tobin Polk, Lance Schnorenberg and their 33-year-old co-founders began roasting coffee in an apartment on the fourth floor just around the corner in the year 2011. They called it Lofted Coffee. Local clients included Greenpoint's Budin and Soho cart services Peddler and Peddler. Sey's preference for micro-lots or even whole harvests from single farmers earned it the acclaim of knowledgeable 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-Santo region. The beans were picked at the peak of ripeness, and then steamed to eliminate any defects. They were then dried on the farm after a 36-hour dry fermentation. The result is a blend that has hints of melons and berries. Sey's commitment to holistically improving the quality of life for employees, customers and growers extends beyond the shop. It uses biodegradable disposables and composts, keeping waste out of the landfill and converting it into substances that reduce harmful greenhouse gases and nourish soil. It also eliminates gratuity, which puts the baristas in a position to provide their livelihoods and inspire them to focus 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 team of dedicated employees. Their honest and creative approach to providing a unique coffee experience has earned them a following not only in their hometown however, but across the globe. La Carba follows a strict process to find their perfect beans. They search through hundreds of beans each year to select the beans that best meet their ideals. Then, they roast them in a light manner before dialing the roast to create their desired flavor profile. This gives the coffees a more intense flavor and clarity. The East Village store opened last October, with a minimalist and sleek design. It has been praised by coffee lovers for its meticulous 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 utilizes a La Marzocco modbar, and the plates and cups are designed specifically for Wurtz ceramics in Horsens, which is a father-son studio. In a recent Q&A with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different types of coffees each year, and usually has seven or eight varieties available at any given point. The Roasting Plant Coffee The Roasting Plant A multi-unit retailer of coffee, roasts and brews the coffee on site. Each cup is brewed and roasted according to your preferences in less than an hour. It searches far and across the globe for the highest-quality specialty beans that are directly sourced that provide customers with a choice and high-quality. The roaster they have on site is an automatic fluid bed machine which is different from classic drum machines used in UK coffee shops. The beans are blown about in a heated box by high-velocity air, which keeps the green beans suspended and allows roasting to happen in a steady manner as they travel through the machine. I tried the Sumatran coffee and it was rich with velvety mouthfeel. Dark chocolate from the fragrance was present and the coffee started to cool while you sipped delicate citrus flavours fruit were evident. The coffee is then be whisked into the Eversys Super-Automatic Brewing Machines, and brewed to your specifications in less than one minute. Customers can select from nine single origins and different blends. Parlor Coffee In 2012, the company was established in the back of a barbershop with a single-group espresso machine, Parlor Coffee has become a rapidly growing roastery whose beans can be found in top restaurants, cafes and home brewers throughout the city. Parlor is committed to sourcing the highest-quality beans all over the world, each of which has endured a laborious journey before reaching the hands of its roasters. visit my homepage , who are self-described as “passionate about their craft and believe that good coffee should be available to everyone,” have created a environment that is simple and has chalkboards, compost bins and up-cycled items, and simple decor. They roast their own blends (there were six when I was there) and single-origins. But they also host cuppings on Sundays that are accessible to the public. Think of it like an artisanal tasting room in which you can smell and taste the ground beans, ranging from chocolaty earthy (one was almost tomato-like!). They're off the beaten track, but worthwhile to visit.