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Five Brooklyn Coffee Bean Shops

If you're a lover of coffee then you'll want to try out a coffee shop. These shops provide a variety of whole beans from around the world. They also sell exclusive trinkets, kitchenware and other products.

Some of these shops offer subscriptions for their coffee beans. Others offer large quantities of coffee beans at their retail stores.

Porto Rico Importing Co.

Veteran coffee shop that specializes in international brews, as well as a variety of loose teas

As you enter this traditional West Village shop, the scent of freshly coffee beans fills your nostrils. Open bags of dark-brown beans are stacked on the shelves along with sugar jars as well as coffee-making equipment and tea accessories.

Porto Rico was first 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 established businesses to serve their culinary requirements. Albanese named the shop after the famous Puerto Rican Coffee she imported and sold - a beverage that was so renowned in the present, that even the Pope would drink it.

Porto Rico offers 130 different varieties of beans, including those from around the globe at three locations, including Bleecker Street, Essex Market, and online. The company also roasts their own beans and offers wholesale distribution to 350 restaurants in NYC, Brooklyn 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 was the owner of Porto Rico. He still runs the shop in the same manner as his father and grandfather.

Sey Coffee

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 just around the corner from their new shop 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 a single farmer has earned it the acclaim of knowledgeable New York City coffee aficionados. Last year they made a 6-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil's Espirito Santo region. The coffeee beans were handpicked at their peak ripeness, removed by flotation to eliminate defects, then dry fermented for 36 hours before being dried on the farm. The result is a blend that is fragrant with hints of the melon and berry.

Sey's commitment goes beyond its shop to improve the overall well-being of employees and growers and customers. It makes use of biodegradable disposables and composts, preventing waste from landfills and turning it into substances that reduce harmful greenhouse gases and nourish soil. It also eliminates gratuity, a move that puts baristas into a position to sustain their livelihoods and encourage them to concentrate on their craft.

La Cabra

La Cabra, a modern specialty coffee company, was established in Aarhus in Denmark in 2012. It started with a small shop and a team of dedicated employees. Their honest and innovative approach to providing an outstanding coffee experience has earned them a devoted fan base not just in their own town but all over the world.

La Carba follows a strict procedure to identify their ideal beans. They scour hundreds of lots each year in order to find beans that fit their ideals. Then they roast them in a very light style before dialing the roast to create their desired flavor profile. This gives the coffees more intense flavor and clarity.

The East Village store, which opened in the month of October last year was praised 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 as well as other coffee establishments.

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

The Plant Coffee Roasting Plant Coffee

The Roasting Plant is a multi-unit retailer of coffee roasts and brews the coffee on site. Each cup is brewed and roasted according to your specifications in less than an hour. It searches the world across the globe for the highest-quality coffee beans specialty beans, which are directly sourced providing customers with choice and quality.

Their on-site roaster is a fluid bed machine, which is different from classic drum machines used in UK coffee shops. The beans are blown around a heated box by high-velocity air which keeps the beans suspended and allows roasting to happen in a steady manner throughout the machine.

I tried the Sumatran barista coffee beans and it was smooth and rich with a smooth taste. Dark chocolate was evident from the aroma and as you sipped the coffee you could taste subtle citrus fruit aromas.

The coffee is then be taken to the store's Eversys Super-Automatic brewing Machines and brewed according to your preferences within less than a minute. Customers can pick from nine single origins as well as a variety blends.

Parlor Coffee

The company was founded in 2012 at the back of a barbershop equipped with an espresso machine with a single group, Parlor Coffee has become a rapidly growing roastery whose beans are sold at top cafes, restaurants and home brewers across the city. Parlor is committed to procuring high-quality coffee beans from all over the world Each one is a long, arduous journey before arriving in the roasters.

In their own words in their own words, they "have an unrelenting passion for craft and a conviction that good quality coffee beans coffee should be available to everyone." They do just this by putting their home-like area on a residential street. Think compost bins, chalkboard welcome handmade up-cycled products, and a minimally-decorated space.

They roast and make their own blends and single-origins (there were six while I was there), but they also hold cuppings on Sundays, and are open to the public. Think of it like a brewery tasting room--you can smell and taste the ground beans, ranging from chocolaty to earthy (one was almost tomato-like!). It's a little away from the main roads, but worth the journey.