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Five Brooklyn Coffee Bean Shops

If you're an avid coffee drinker, you must visit a coffee shop. These shops sell a range of whole beans from around the globe. These stores also sell unique trinkets, kitchenware and other products.

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

Porto Rico Importing Co.

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

When you enter this traditional West Village shop, the smell of fresh coffee beans fills your nostrils. The shelves are filled with jars and sacks filled with dark brown beans, with coffee-making equipment, tea accessories, and sugar.

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

Today, Porto Rico sells 130 varieties of beans from around 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 provides wholesale distribution for 350 restaurants in NYC, Brooklyn and Brooklyn.

Peter Longo, current owner and president, grew up in the family bakery located on Bleecker Street, where his father was the owner of Porto Rico. He continues to operate 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 an espresso bar and a coffee roaster. Co-founders Tobin Polk and Lance Schnorenberg, both 33, started roasting in a fourth-floor loft located across the street from their new shop in 2011 under the name Lofted luxury coffee beans (with local clients including Greenpoint's Budin and Soho cart service 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 they made a 6-bag micro-lot purchase of Danilo Dones Sitio Catucai 785 from Brazil's Espirito Santo region. The beans were hand-picked at peak ripeness and floated to remove defects and then dried fermented for about 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 well-being of employees, customers and growers extends beyond the retail store. It makes use of biodegradable plastics and composts, preventing waste from landfills and converting it to agents that lower harmful greenhouse gases and nourish soil. It also does away with gratuity, a move that puts the baristas in a position to provide their livelihoods as well as encourage them to concentrate on their craft.

La Cabra

La Cabra, a modern specialty-coffee company, was founded in Aarhus in Denmark in 2012. The company began with a small store and a dedicated team. Their open and creative approach to delivering an extraordinary gourmet coffee beans experience has earned them a following that was not only in their own town however, but across the globe.

La Carba has a rigorous process for finding their perfect beans, by scouring through hundreds of different varieties a year to find the ones that are perfect for their tastes. They then roast them very light, adjusting the desired flavor profile. This gives the coffees more vibrant taste and clarity.

The East Village store opened last October with a sleek and minimalist design. It's been praised by international coffee lovers for its meticulous 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 made by Wurtz ceramics in Horsens, the son and father studio. In a recent Q&A session with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves around 250 different coffees a year, and usually has seven or eight coffees available at any given time.

The Plant Coffee Roasting Plant Coffee

The Roasting Plant is the only multi-unit retailer of coffee that roasts on-site and brews on demand, with every cup of coffee being roasted and brewed according to your preferences in less than minutes. It searches the globe for the highest quality specialty beans that are directly sourced, giving customers the option of choice and quality.

Their onsite roaster is a fluid bed device, which is different from the classic drum machines used in UK coffee shops. The beans are blown inside a heated container with high-speed and circulating air. This keeps the beans in suspension and allows for a consistent roasting rate.

I tried the Sumatran coffee and it was delicious with a a velvety mouthfeel, dark chocolate from the fragrance was present. The coffee began to cool as you sip, subtle flavours of citrus fruit were detected.

The expensive coffee beans is then be whisked into the store's Eversys Super-Automatic Brewing Machines and brewed according your specifications in less than one minute. Customers can select from nine single origins as well as different blends.

Parlor Coffee

Parlor Coffee was founded in 2012 behind a barbershop, with a single group espresso machine. It has since developed into a flourishing coffee roastery, whose coffee beans are sold in top cafes and restaurants as well as home brewers throughout the city. Parlor is dedicated to sourcing the highest-quality beans around the globe Each one is a long, arduous journey before getting into the hands of its roasters.

According to their own words, they "have an unrelenting love of craft and a belief that good coffee should be available to anyone." They accomplish that by creating a simple space on a residential street--think compost bins, chalkboard welcome handmade up-cycled products, and a minimalist deco.

They roast and create their own blends and single-origins (there were six on the menu when I was there) Also, they do cuppings 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 a bit away from the tourist trail however, they're it's worth the trip.