Five Brooklyn Coffee bean to cup coffee beans Shops

If you're a coffee connoisseur then you'll want to check out a coffee shop. These stores offer a wide variety of beans that are whole from all over the world. They also offer unique kitchenware and trinkets.

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

Porto Rico Importing Co.

Veteran coffee vendor who concentrates on international brews, loose teas and a variety.

When you step into this old-fashioned West Village shop, the smell of fresh roasting beans fills the air. The sacks of dark brown beans are stacked on the shelves along with sugar jars, coffee-making equipment and tea accessories.

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 set up businesses to meet their culinary needs. Albanese named her shop after the popular Puerto Rican coffee she imported (and sold) which was so famous at the time that even the Pope was a fan.

Today, Porto Rico sells 130 varieties of beans from around the world at three locations in New York City including their Bleecker Street location, Essex Market and online. Porto Rico also roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, current owner and president, was raised in the family bakery on Bleecker Street, where his father ran Porto Rico. He runs the business in the same manner like his father and grandfather.

Sey Coffee

It is located on Grattan Street in Morgantown, Brooklyn's Bushwick neighborhood, Sey strong coffee beans is both a roaster and coffee shop. Tobin Polk, Lance Schnorenberg and their 33-year-old co-founders began roasting coffee in the loft on the fourth floor, just around the corner, in 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 been praised by highly discerning New York City coffee aficionados. In the past they made a 6-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil's Espirito Santo region. The beans were handpicked at the peak of ripeness, then removed by flotation to eliminate defects and dried fermented for 36 hours prior to being dried on the farm. The result is a blend that is a little the melon and berry.

Sey's commitment goes beyond its shop to improve the overall health of employees and growers and customers. It utilizes composts and biodegradable disposables 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, a move that puts the baristas in a position to help sustain their livelihoods and encourage 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 store and a dedicated team. Their honest and innovative approach to providing an exceptional coffee experience has earned them a devoted following not only in their home town but all over the world.

La Carba has a rigorous process to find their perfect beans, searching through hundreds of different lots a year to find the ones that are perfect for their tastes. Then they roast them in a very light manner, dialing them in to achieve their desired flavor profile. This gives their coffees clearer and more vibrant taste.

The East Village store opened last October with a sleek minimalist style, and has been praised worldwide 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 is equipped with a La Marzocco Modbar, and the cups, plates, and bowls are custom-designed by Wurtz ceramics, a father-and son studio located in Horsens. In a recent interview with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves approximately 250 different coffees per year, and typically has seven or eight coffees available at any given moment.

The Plant Coffee Roasting Plant strong coffee beans

The Roasting Plant is the only multi-unit coffee retailer which roasts on-site and brews to order with each cup of coffee being roasted and brewed according to your preferences in less than a minute. It searches the globe for the highest quality specialty beans that are sourced directly providing customers with the choice and quality.

The roaster they have on site is a fluid bed device, that is distinct from the traditional drum machines that are used in UK coffee shops. The beans are blown in a heated container with high-speed and circulating air. This keeps the beans in suspension and allows for a constant roasting speed.

I tried the Sumatran Coffee and it was incredibly rich and velvety with a velvety taste. Dark chocolate was evident in the aroma, and as you sip the coffee you could taste subtle citrus fruit aromas.

The coffee that has been roasted is transported to the Eversys super-automatic brewing equipment and the coffee is brewed according to your preferences in less than a minute. Customers can pick from nine single origins and a variety blends.

Parlor Coffee

Founded in 2012 in the back of a barbershop that had a single-group espresso machine, coffee beans shop Parlor Coffee has become an energizing roastery whose coffees are sold at top restaurants, cafes and home brewers across the city. Parlor is dedicated to procuring high-quality coffee beans (https://lovewiki.faith/wiki/What_is_it_that_makes_coffee_beans_fresh_so_popular) from all over the world each of which has had to endure a lengthy journey before arriving in the hands of its roasters.

The owners, who are self-described as "passionate about the craft and believe that great coffee should accessible to everyone," have created a space that is down-to earth and has chalkboards, compost bins, up-cycled hand-made products, and a minimalist interior.

They roast their own blends (there were six at the time I was there) and single-origins. However, they also hold cuppings on Sundays, which are accessible to the public. Think of it like the tasting room of a brewery. You can smell and taste the ground beans, from chocolaty to earthy (one was almost tomato-like!). It's a little off the beaten path but well worth the trip.