What Is Coffee Bean Shop's History? History Of Coffee Bean Shop

Five Brooklyn Coffee Bean Shops

If you're a lover of coffee then you'll want to try out a coffee shop. These shops sell a range of whole beans from all over the globe. They also offer unique trinkets and kitchenware.

Some of these shops offer subscriptions for their coffee beans. Some shops offer coffee beans in large quantities.

Porto Rico Importing Co.

Veteran coffee shop that is a specialist in international brews, loose teas, and a wide selection.

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

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

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

Peter Longo, current owner and president, was raised in the family bakery on Bleecker Street, where his father was the owner of Porto Rico. He still runs the shop in a similar way as his father and grandfather.

Sey Coffee

It 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 the loft on the fourth floor, just across the street, in the year 2011. The name was 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 praise of the most discerning New York City coffee aficionados. In the past, Sey bought a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito-Santo region. The beans were hand-picked at the peak of ripeness, then floated to eliminate any defects and dried fermented for 36 hours before being dried on the farm. The result is a cup that has hints of berry and melon.

Sey's dedication to holistically improving the wellbeing of staff, customers, and growers extends beyond the shop. It uses biodegradable disposables and composts to keep waste out of landfills and turning it into substances that help reduce harmful greenhouse gas emissions and feed the soil. It also eliminates gratuity, a move that places baristas in the position to sustain their livelihoods and encourage them to concentrate on their art.

La Cabra

La Cabra is a modern specialty coffee business that was founded in Aarhus, Denmark in 2012. The company began with a small store and a team of dedicated employees. Their open and creative approach to delivering an extraordinary coffee experience earned their acclaim not just in their hometown but all over the world.

La Carba has a rigorous process to find their perfect beans, searching through hundreds of different varieties a year to find the ones that meet their standards. They roast them lightly, adjusting 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 by global coffee lovers for its precise 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 uses the La Marzocco modbar and the cups and plates are custom-designed at Wurtz ceramics in Horsens, a father and son studio. In a recent Q&A session with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different varieties of coffee each year, and typically has seven or eight varieties available at any given moment.

The Roasting Plant Coffee

The Roasting Plant A multi-unit retailer of coffee bean coffee roasts and brews coffee on site. Each cup is roasted and brewed according to your requirements in less than one second. It scour countries far and across the globe for the highest-quality specialty beans, which are directly sourced that offer customers a variety and quality.

The roaster on site uses fluid bed technology which is a bit different to the drum-type machines commonly found in the majority of UK coffee shops. The beans are blown into a heated container with high-speed air that is circulated. This keeps the beans suspended and allows for a consistent roasting speed.

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

The coffee is whisked to the Eversys super-automatic brewing equipment and brewed to your specification in just a few minutes. Customers can choose from a selection of nine single origin choices and a range of blends.

Parlor Coffee

In 2012, the company was established in the back of a barbershop, complete with an espresso machine with a single group, Parlor Coffee has become a growing roastery, whose beans are found at great restaurants, cafes and home brewers across the city. Parlor is dedicated to procuring high-quality coffee beans from across the globe Each one is a long, arduous journey before it reaches the hands of its roasters.

The owners, who are self-described as "passionate about the craft and believe that good coffee should be accessible to everyone," have created a space that is grounded and has chalkboards, compost bins, up-cycled handmade products, and minimal decor.

They roast their own blends (there were six at the time I was there) and single-origins, but they also host cuppings on Sundays that are accessible to the public. Imagine it as a brewery tasting area--you can smell and taste the beans in the ground. They vary from earthy to chocolatey (one was almost like tomato!). They're off the beaten path however, they're it's worth the trip.