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Five Brooklyn Coffee Bean Shops

If you're a coffee enthusiast, you must visit a coffee shop. They offer a wide selection of whole beans from all over the globe. They also have unique kitchenware and trinkets.

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

Porto Rico Importing Co.

Veteran coffee retailer specializing international brews as well as a range of loose teas

When you step into this old-school West Village shop, the aroma of freshly roasting beans fills the air. The shelves are packed with jars, sacks and dark brown beans, with coffee-making equipment, tea accessories, and sugar.

Porto Rico, originally opened in 1907 by Italian immigrant Patsy Albonese. Greenwich Village at the time was witnessing a surge of Italian immigrants, who opened businesses in order to meet their culinary needs. Albanese named her shop after the renowned Puerto Rican coffee she imported (and sold) the beverage was that was so well-known at the time that even the Pope was a fan.

Today, Porto Rico sells 130 varieties of beans from all over the globe 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 coffee beans uk distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, current owner and president, grew up in the family bakery located on Bleecker Street, where his father ran Porto Rico. He continues to run the shop in the same way to his father and grandfather.

Sey Coffee

It is 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 just around the corner from their new store in 2011 under the name Lofted Coffee (with local clients including Greenpoint's Budin and Soho cart service Peddler).

Sey's focus on purchasing micro-lots, or even whole harvests from single farmers--has earned it the respect of the most 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 carefully picked at peak ripeness and floated to get rid of any imperfections and dried fermented for 36 hours prior to being dried on the farm. The result is a cup that is fragrant with hints of melons and berries.

Sey's focus on holistically improving the quality of life for growers, staff and customers extends beyond the store. It utilizes composts and biodegradable products to keep waste from the garbage dumps. This helps reduce greenhouse gases as well as nourish the soil. It also does away with gratuity, which puts the baristas in a position to sustain their livelihoods and encourage them to concentrate on their profession.

La Cabra

La Cabra is a modern specialty coffee company founded in Aarhus, Denmark in 2012. It began with a tiny store and a dedicated staff. Their honest and innovative method of providing an exceptional coffee experience has earned them a loyal fan base not just in their local area and across the globe.

La Carba follows a strict process to find their perfect beans. They go through hundreds of varieties each year to find the ones that best fit their ideals. They roast them in a light manner then dial the roast to create their desired flavor profile. This gives their coffees clearer and more vibrant taste.

The East Village store opened last October with a sleek and minimalist design. It has been praised by global coffee enthusiasts for its scrumptious 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 is equipped with a La Marzocco modbar, and the plates and cups are custom-designed at Wurtz ceramics in Horsens, the son and father studio. In a recent Q&A with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves approximately 250 different varieties of coffee bean 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 roasts and brews coffee on site. Each cup is brewed and roasted according to your requirements in less than one second. It scour countries far and wide for the highest-grade specialty beans that are directly sourced that offer customers a variety and quality.

The roaster on site uses fluid bed technology that is quite different from the classic drum-type machines used in most UK coffee houses. The beans are blown into a heated box with high-velocity, circulating air. This keeps the beans suspended and allows for a constant roasting rate.

I tried the Sumatran Coffee and it was rich and velvety with a smooth taste. Dark chocolate was evident in the aroma and as you sipped the coffee you could detect subtle citrus fruit flavours.

The coffee that has been roasted is transported to the Eversys super-automatic brewing equipment and it is brewed to your requirements in just a few minutes. Customers can pick from nine single origins as well as different blends.

Parlor Coffee

Founded in 2012 in the back of a barbershop equipped with a single-group espresso machine, Parlor Coffee has become a burgeoning roastery whose beans are sold at top cafes, restaurants and home brewers throughout the city. Parlor Coffee is committed to finding the highest quality beans that have all undergone a long journey before they reach its roasters.

The owners, who are self-described as "passionate about coffee and believe that great coffee beans bulk should be accessible to everyone," have created a environment that is simple and has chalkboards, compost bins, up-cycled handmade products, and minimal decor.

They roast their own blends (there were six when I was there) and single-origins. But they also hold cuppings on Sundays, which are accessible to the public. Imagine it as a tasting room for breweries. You can smell and taste the beans, ranging from chocolaty to earthy (one was very tomato-like!). It's a bit off the beaten path but it's worth the drive.