Five Brooklyn Coffee Bean Shops

If you're a lover of coffee then you'll want to visit a coffee shop. These stores offer a wide assortment of whole beans from all across the globe. They also sell exclusive trinkets, kitchenware and other things.

Some of these shops offer subscriptions to their coffee bean near me beans. Some shops offer them in large quantities.

Porto Rico Importing Co.

Veteran coffee shop that specializes in international brews and a variety of loose teas

The scent of freshly roasted beans fills the air when you enter this West Village shop. The shelves are lined with jars, sacks and dark brown beans, with coffee-making equipment, tea accessories, and sugar.

Porto Rico, originally opened in 1907 by Italian immigrant Patsy Albonese. Greenwich Village at the time was witnessing an influx of Italian immigrants, who established businesses to meet their dietary needs. Albanese named the shop after the famous Puerto Rican Coffee she imported and sold - a beverage that was so renowned at the moment, even the Pope would drink it.

Porto Rico offers 130 different varieties of beans, including those from around the world, at three locations, including Bleecker Street, Essex Market, and online. The company also roasts its own beans and provides wholesale distribution to 350 restaurants in NYC 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. He continues to run the business in the same way as his grandfather and father.

Sey Coffee

The shop is located along Grattan Street in Morgantown, Brooklyn's Bushwick neighborhood, Sey Coffee is both a cafe and a roaster. Tobin Polk, Lance Schnorenberg and their co-founders, who are 33 years old, started roasting coffee in a loft on the fourth floor, just across the street in the year 2011. They named it Lofted Coffee. Local clients included Greenpoint's Budin, and Soho cart services Peddler and Peddler.

Sey's preference for coffee beans Costa buying micro-lots or whole harvests, from farmers who are one has earned it the respect of New York City organic coffee beans enthusiasts. 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 carefully picked at peak ripeness and removed by flotation to eliminate defects and then dried fermented for a period of 36 hours before being dried on the farm. The result is a cup that is a little berry and melon.

Sey's dedication to holistically improving the health of growers, staff and customers extends beyond the walls of the shop. It utilizes biodegradable disposables as well as composts to keep waste out of landfills and converting it to substances that reduce harmful greenhouse gases and enrich the soil. It also eliminates gratuity, which places baristas in the position to sustain their livelihoods and motivate them to focus on their profession.

La Cabra

La Cabra, a modern specialty coffee company, was founded in Aarhus in Denmark in 2012. It began with a tiny shop and a dedicated team. Their honest and innovative method of providing an exceptional coffee experience has earned them a devoted following, not just in their own town, but worldwide.

La Carba follows a strict process to find their perfect beans. They scour hundreds of beans each year to find beans that match their ideals. They roast them light, adjusting the desired flavor profile. This gives the coffees a more vibrant taste and clarity.

The East Village store opened last October with a sleek, minimalist design. It has been praised by international coffee aficionados for its exacting pour overs and baked goods that are overseen by head baker Jared Sexton, who's previously worked at Bien Cuit and Dominique Ansel.

The shop employs a La Marzocco modbar, and the plates and cups 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 approximately 250 different types of coffees each year, and usually has seven or eight coffees 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 each cup of coffee roasting and brewed according to your preferences in less than one minute. It scour countries far and across the globe for the highest-quality, directly sourced specialty beans, offering customers choice and high-quality.

Their onsite roaster is a fluid bed machine that is distinct from the classic drum machines used in UK coffee shops. The beans are blown in a heated container with high-speed air, which is circulated. This keeps the beans in suspension and allows for a constant roasting rate.

I tried the Sumatran Coffee and it was velvety and rich with a smooth taste. Dark chocolate was evident in the aroma and as you sipped the coffee beans costa (www.haim.Kr), there were subtle citrus fruit flavours.

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

Parlor Coffee

Parlor Coffee was founded in 2012 behind a barbershop, equipped with a single group espresso machine. It has since evolved into a flourishing coffee roastery, with beans that are available in top cafes, restaurants, and home brewers throughout the city. Parlor Coffee is dedicated to sourcing only the highest-quality beans, that have been through a lengthy journey before arriving at its roasters.

The owners, who are self-described as "passionate about coffee and believe that great coffee should be accessible to all," have created a environment that is simple, with chalkboards, compost bins, recycled handmade products, and low-frills decor.

They roast and create their own blends as well as single-origins (there were six when I was there), but they also offer cuppings on Sundays, which are open to the public. Imagine it as a tasting area--you can taste and smell the beans in the ground. They range from earthy to chocolatey (one was almost like tomato!). They're a bit off the beaten path however, they're it's worth the trip.