Five Brooklyn Coffee Bean Shops

If you're a lover of coffee and you're looking for a place to shop, then you'll need to check out a coffee bean shop. These stores provide a large range of whole beans from all across the globe. They also offer unique trinkets and kitchenware.

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

Porto Rico Importing Co.

Veteran coffee shop that concentrates on 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 sacks filled with dark brown beans, with coffee-making equipment, tea accessories and sugar.

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

Porto Rico offers 130 different varieties of beans, which includes those from around the world located in three locations including Bleecker Street, Essex Market, and online. Porto Rico roasts its own beans and provides wholesale distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, the current owner and president of the business was raised over the bakery of his family located on Bleecker Street where his father was the owner of Porto Rico. The business is still run by the business in the same way to his father and grandfather.

Sey Coffee

Sey coffee beans bulk, a coffee shop and roaster located on Grattan Street, in Morgantown. The neighborhood, which is part of Brooklyn's Bushwick district, is located on Grattan Street. Co-founders Tobin Polk and Lance Schnorenberg, both 33 started roasting in the fourth-floor loft located across the street from their new shop in 2011 under the name Lofted Coffee (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 earned it the respect of knowledgeable New York City coffee aficionados. Last year, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito-Santo region. The beans were hand-picked at their peak ripeness, floated to remove defects and then dried fermented for a period of 36 hours before being dried on the farm. The result is a cup with hints of berry lemongrass and melon.

Sey's focus on holistically improving the well-being of employees, customers and growers extends beyond the walls of the shop. It uses composts and biodegradable disposables to keep waste from the garbage dumps. This helps to reduce greenhouse gas emissions and also nourish the soil. It also eliminates gratuity, which puts the baristas in a position to sustain their livelihoods and inspire them to concentrate on their profession.

La Cabra

La Cabra, a modern specialty-coffee compathey pass through the machine.

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

The roasted coffee is then whisked to the Eversys super-automatic brewing machines and brewed to your specification in under a minute. Customers can pick from nine single origin options and a wide range of blends.

Parlor Coffee

In 2012, the company was established in the back of a barbershop equipped with one espresso machine in a single group, Parlor Coffee has become a rapidly growing roastery whose beans are found at great cafes, restaurants and home brewers all over the city. Parlor Coffee is committed to finding the highest quality beans that have all been through a long journey before reaching its roasters.

In their own words according to their own words, they "have a relentless passion for craft and a belief that great coffee should be accessible to everyone." They achieve that by creating a simple space on a residential street--think compost bins, chalkboards handmade up-cycled items, and a simple deco.

They roast their own blends (there were six at the time I was there) and single-origins. However, they also host cuppings on Sundays, which are open to the public. Imagine it as a tasting room, where you can taste and smell the beans as they are roasted. They vary from earthy to chocolaty (one was similar to tomato!). It's a little off the beaten track, but worth the trip.