• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Five Brooklyn Coffee Bean Shops

If you're a coffee connoisseur and you're looking for a place to shop, then you'll need to try out a coffee shop. They offer a wide selection 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. Some shops offer them in bulk.

Porto Rico Importing Co.

Veteran coffee seller specializing in international brews, as well as a variety of loose teas

As you enter this traditional West Village shop, the scent of freshly roasting beans fills your nostrils. The shelves are packed with jars and sacks of dark brown beans, along with tea-making equipment, coffee accessories, and sugar.

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

Porto Rico offers 130 different kinds of beans, including those from around the globe at three locations, including Bleecker Street, Essex Market, and online. The company also roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, the current owner and president of the business, grew up above his family's bakery on Bleecker Street where his father operated Porto Rico. The business is still run by the shop in the same way as his father and grandfather.

Sey Coffee

Located along Grattan Street in Morgantown, Brooklyn's Bushwick neighborhood, Sey Coffee is both an espresso bar and a coffee roaster. 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 emphasis on buying micro-lots--or even whole harvests from single farmers--has earned it the praise of highly discerning New York City coffee aficionados. In 2011, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai, a Brazilian coffee from the Espirito-Santo region. The beans were carefully picked at peak ripeness, floated to remove defects, then dry fermented for a period of 36 hours before being dried on the farm. The result is a cup with hints of berry, melon and lemongrass.

Sey's goal of holistically improving the wellbeing of staff, growers and customers extends beyond the shop. It utilizes composts and biodegradable plastics to keep waste out of the garbage dumps. This helps to reduce greenhouse gas emissions and also nourish the soil. It also does away with gratuity, which puts baristas in a position to support their livelihoods and motivate them to concentrate on their profession.

La Cabra

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

La Carba follows a strict procedure to find their perfect beans. They scour through hundreds of varieties each year in order to find those that best match their ideals. They roast them in a light style, dialing the roast to create their desired flavor profile. This gives the coffees a more intense flavor and clarity.

The East Village store, which opened in October last year it has been 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, and other coffee establishments.

The shop uses 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 approximately 250 different coffees per 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 unroasted coffee beans wholesale which roasts on-site and brews to order, with each cup of coffee roasted and brewed to your specifications in less than a minute. It searches the world far for the finest quality specialty beans, which are directly sourced, offering customers choice and high-quality.

The on-site roaster employs fluid bed technology that is a bit different to traditional drum-type machines found in most UK coffee shops. The beans are blown around in a heated container by high-speed air, which keeps the green beans suspended and allows roasting to happen at a consistent rate as they move through the machine.

I tried the Sumatran coffee and it was rich with velvety mouthfeel. Dark chocolate from the fragrance was evident and the coffee began to cool while you sipped the coffee. The subtle scents of citrus fruit were detected.

The coffee that has been roasted is transported to the store's Eversys super-automatic brewing machines and the coffee is brewed according to your preferences within less than a minute. Customers can choose from nine single origins and different blends.

Parlor Coffee

In 2012, the company was established in the back of a barbershop that had an espresso machine that was single-group, Parlor 500G Coffee Beans has become a growing roastery, whose beans are found at great restaurants, cafes and home brewers throughout the city. Parlor Coffee is committed to sourcing the highest-quality beans, that have all undergone a long journey before reaching its roasters.

The owners, who are self-described as "passionate about their craft and believe that a good cup of coffee should be accessible to everyone," have created a space that is down-to earth and filled with chalkboards. There are compost bins and up-cycled products, and low-frills decor.

They roast their own blends (there were six when I was there) and single-origins, however they also host cuppings on Sundays, which are open to the public. Think of it as an artisanal tasting room in which you can smell and taste the ground beans, ranging from chocolaty earthy (one was very tomato-like!). They're a bit away from the tourist trail and well worth a trip.