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Five Brooklyn Coffee Bean Shops If you're an avid coffee drinker, you must visit a coffee shop. These shops offer a broad selection of whole beans from all across the globe. They also sell exclusive trinkets, kitchenware, and other items. Some of these shops offer subscriptions to their coffee beans. Others sell the beans in bulk at their retail locations. Porto Rico Importing Co. Veteran coffee shop that is a specialist in international brews, loose teas, and a variety. When you enter this old-school West Village shop, the aroma of freshly roasted beans fills your nose. The shelves are stacked with jars, sacks and dark brown beans, 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 to meet their food requirements. Albanese named the shop after the popular Puerto Rican Coffee she imported and sold – a beverage that was so popular in the present, that even the Pope would drink it. 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. The company roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn. Peter Longo, the current president and owner of the company, grew up above his family's bakery located on Bleecker Street where his father operated Porto Rico. He continues to run the shop in the same way to his father and grandfather. Sey Coffee Sey Coffee, a coffee shop and roaster, is located along Grattan Street, in Morgantown. This neighborhood, located in Brooklyn's Bushwick district is situated on Grattan Street. Tobin Polk, Lance Schnorenberg and their co-founders, who are 33 years old, started roasting coffee in an apartment on the fourth floor, just around the corner, in 2011. They named 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 a single farmer has earned it the respect of discerning New York City coffee aficionados. In the past, Sey bought a six-bag micro lot of Danilo Dones Sitio Catucai, a Brazilian coffee from the Espirito-Santo region. The beans were picked at their peak ripeness and then floated to eliminate any defects. They were then dried on the farm after a 36-hour dry fermentation. The result is a cup that is fragrant with hints of melons and berries. Sey's dedication to holistically improving the well-being of staff, growers and customers extends beyond the shop. It makes use of composts and biodegradable disposables in order to keep waste from landfills. This helps to reduce greenhouse gases and helps nourish the soil. It also prevents gratuities. This lets baristas focus on their craft and support their livelihoods. La Cabra La Cabra, a modern specialty coffee company, was established in Aarhus in Denmark in 2012. They began with a small shop and a dedicated staff. Their honest and creative approach to delivering an extraordinary coffee experience earned them a following, not just in their own town, but globally. La Carba has a rigorous process to find their perfect beans, searching through hundreds of different varieties each year to identify the ones that meet their standards. Then they roast them in a very light manner before dialing them in to achieve their desired flavor profile. This gives the coffees a more intense flavor and clarity. The East Village store, which was opened in October of last year it has been praised for its premium pour-overs and baked goods, which are overseen by Jared Sexton. He previously worked at Bien Cuit, Dominique Ansel as well as other coffee establishments. The shop utilizes a La Marzocco modbar, and the cups and plates are custom-designed at Wurtz ceramics in Horsens, which is a father-son studio. In specialty coffee beans with Atlanta Coffee Shops General Manager Ian Walla revealed that La Cabra serves 250 different types of coffee per day and usually has seven or eight varieties on offer at any one time. The Plant Coffee Roasting Plant Coffee The Roasting Plant is the only multi-unit retailer of coffee which roasts on-site and brews on demand, with each cup of coffee roasting and brewed according to your requirements in less than an hour. It searches the world for the highest-grade specialty beans that are sourced directly to give customers the option of choices and high-quality. The roaster they have on site is a fluid bed machine, which is different from traditional drum machines that are used in UK coffee shops. The beans are blown around in the heated box by high-speed air which keeps the beans in a suspended state and allows them to be roasted in a steady manner when they pass through the machine. I tried the Sumatran coffee and it was very rich with velvety mouthfeel. Dark chocolate aroma was present and the coffee started to cool down as you sipped and subtle aromas of citrus fruit were evident. The coffee is transported to the Eversys brewing machines that are super-automatic and can be it is brewed to your requirements 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, with a single espresso machine. It has since grown into a bustling coffee roastery, whose coffee beans can be found in a variety of great cafes and restaurants as well as home brewers in every city. Parlor is committed to sourcing the highest-quality beans around the globe, each of which has had to endure a lengthy journey before reaching the roasters. According to their own words the owners “have an unrelenting passion for craft and a conviction that good coffee should be available to anyone.” They accomplish this by putting their home-like streetscape that is a mix of residential and commercial. Think compost bins, chalkboards, handmade up-cycled products and a simple deco. They roast and create their own blends and single-origins (there were six while I was there) However, they also offer cuppings on Sundays, which are open to the public. Imagine it as a tasting room, where you can taste and smell the beans that are ground. They vary from earthy to chocolatey (one was similar to tomato!). They're away from the main roads and well worth a trip.