Five Brooklyn Coffee Bean Shops

If you're a coffee lover You'll want to go to the coffee shop. These shops offer a broad range of whole beans from all across the globe. These stores also offer unique trinkets, kitchenware and other things.

Some of these shops offer subscriptions for their coffee beans. Others offer coffee beans in bulk at their retail stores.

Porto Rico Importing Co.

Veteran coffee seller who specialises in international brews loose teas and a variety.

The aroma of freshly roasted beans fills the air when you enter this West Village shop. The sacks of dark brown beans are displayed on the shelves alongside jars of sugar coffee-making equipment, tea and other accessories.

Porto Rico, originally opened in 1907 by Italian immigrant Patsy Albonese. Greenwich Village at the time was experiencing an influx Italian immigrants, who set up businesses to meet their food needs. Albanese named the shop after the popular Puerto Rican Coffee she imported and sold - a drink that was so popular that at the time, even the Pope would drink it.

Porto Rico offers 130 different varieties of beans, including beans from all over the world in three locations, including Bleecker Street, Essex Market, and online. Porto Rico roasts their own beans and provides wholesale distribution to 350 restaurants in NYC, Brooklyn and Brooklyn.

Peter Longo, the current president and owner of the company, grew up above the bakery of his family located on Bleecker Street where his father operated Porto Rico. He runs the business in the same way like his father and grandfather.

Sey Coffee

Sey Coffee, a coffee shop and roaster, is located along Grattan Street, in Morgantown. This Brooklyn neighborhood, in the Bushwick district, is located 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 dubbed it Lofted Coffee. Local clients included Greenpoint's Budin and Soho cart services Peddler and Peddler.

Sey's reliance on micro-lots -- or even whole harvests from single farmers--has earned it the respect of the most discerning New York City coffee aficionados. Last year, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai, a Brazilian coffee from the Espirito-Santo region. The beans were picked at the peak of ripeness, and floated to remove any defects. They were then dried on the farm after a 36-hour dry fermentation. The result is a coffee beans in bulk with hints of berry lemongrass and melon.

Sey's commitment goes beyond its shop to improve the overall well-being of staff and farmers, and customers. It utilizes composts and biodegradable disposables to keep waste from the garbage dumps. This helps to reduce greenhouse gases and helps nourish the soil. It also does away with gratuity, a move that places baristas in the position to support their livelihoods and inspire them to focus 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 shop and a dedicated staff. Their honest and innovative approach to delivering an extraordinary coffee experience has earned them a following that was not only in their own town however, but across the globe.

La Carba has a rigorous process for finding their perfect beans, scouring through hundreds of different varieties each year to identify the ones that fit their ideals. Then they roast them in a very light roast coffee beans style before dialing the roast to create their desired flavor profile. This gives their coffees more clarity and a better taste.

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

The shop utilizes the La Marzocco modbar, and the cups and plates are custom-designed at Wurtz ceramics in Horsens, an artist-run by a father and son. In a recent Q&A interview with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different coffees per year, and typically 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 that roasts on-site and brews to order with every cup of coffee roasting and brewed according to your preferences in less than minutes. It searches the world for the highest-quality specialty beans that are directly sourced to give customers the option of choices and high-quality.

Their roaster on site is an automatic fluid bed machine which is different from traditional drum machines found in UK coffee shops. The beans are blown inside the heated box using high-speed air that is circulated. This keeps the beans suspended and allows for a constant roasting speed.

I tried the Sumatran coffee beans shop and it was delicious with a an enveloping mouthfeel, dark chocolate aroma was evident and the coffee began to cool down as you sipped the coffee. The subtle scents of citrus fruit were detected.

The coffee that has been roasted is whisked to the Eversys brewing machines that are super-automatic and can be you can have your coffee brewed to your specifications in under a minute. Customers can select from nine single origins and different blends.

Parlor Coffee

It was founded in 2012 in the back of a barbershop that had one espresso machine in a single group, Parlor Coffee has become a growing roastery, whose beans are found at great restaurants, cafes and home brewers throughout the city. Parlor is dedicated to sourcing top-quality beans from across the globe, each of which has been through a long and difficult journey before getting into the hands of its roasters.

The owners, who are self-described as "passionate about craft and believe that a good cup of coffee bean near me should be accessible to everyone," have created a space that is grounded, with chalkboards, compost bins, recycled handmade products, and a minimalist interior.

They roast and create their own blends and single-origins (there were six when I was there), but they also do cuppings Sundays, which are open to the public. Imagine it as a brewery tasting area where you can smell and taste the beans as they are roasted. They vary from earthy to chocolatey (one was almost like tomato!). It's a bit away from the main roads, but worth the journey.