3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Understanding the Process: Carbonic Maceration

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4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York.

BY EMILY MENESES
BARISTA MAGAZINE ONLINE

Cover photo by Nelson Ndongala via Unsplash

Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring three of Brooklyn’s standout cafés: drip, BKG, and Coffee Project New York. 

Nigel stands with arms crossed in front of an exposed brick wall, wearing a shirt that says "handsome coffee roaster." Four pour over setups sit on the wooden blovk counter in front of him, and there is an acoustic guitar leaning against the wall in the background.
Nigel Price, founder of drip coffee makers. Photo courtesy of Drip Coffee.

drip coffee makers

After abandoning a career in finance, Nigel Price decided to pursue his passion for coffee by spending over a decade working in several NYC coffee shops. During this time, he developed a network of like-minded coffee professionals, becoming part of a community of baristas, roasters, owners, and coffee buyers. 

Two gloved hands pour a perfect rosetta into a white Not Neutral mug.
In January 2020, drip opened its first brick-and-mortar location.

“The multi-roaster pourover-centric model for drip coffee makers was born out of years on the bar, and my favorite shifts were when someone brought in a bag of coffee and we dialed it in,” Nigel shares. In 2018, to prove the concept that prioritized the ”slow bar,” he began popping up all over Brooklyn and Manhattan with a custom coffee cart, equipped with a Mahlkonig EK43 and some V60 pourovers, to share the nuances of small-lot and single-origin coffees—one cup at a time. 

By January 2020, drip opened its first brick-and-mortar location. Three years later, there are now four locations throughout the city: in Bushwick, Brooklyn Heights, SoHo, and Williamsburg. 

The front of BKG Roasters in Clinton Hill. There is a large window with Coffee and Espresso painted on the outside, and light fixtures and tables just visible inside. Outside the window is a black slatted bench and a black sandwich board sign that has the company logo, a B with a pigeon outline inside it and capital K and G.
Tucked away on Myrtle Avenue in Clinton Hill, BKG has been a neighborhood staple for more than a decade.

BKG Coffee

Small-batch coffee roasting company BKG was founded by three brothers, who trace the start of their journey to a Brooklyn apartment in 2003. Here, they roasted their first batch of coffee—an experiment that would transform their interest in coffee from a hobby into what they now call a “full-fledged coffee obsession.” The brothers would eventually launch their own solar-powered roastery, followed by their innovation lab and flagship store.

A tattooed barista serves two customers, an adult and child, at the pastry case inside BKG, which has donuts, waffles and croissants on serving plates.
“After all these years, we’re still family-run with a passion for our craft and community,” says Craig Farrelly of BKG.

“Our flagship store is located on Myrtle Ave. in Clinton Hill,” Craig Farrelly of BKG shares. “It’s been a neighborhood staple for over 10 years serving the local community and nearby Pratt Institute. We offer a coffee-centric menu highlighting our seasonal coffees from single origins to our classic blends. The shop’s menu also includes our ready-to-drink cans, single-serve coffees, and packaged retail bags.”

“At BKG, we are dedicated to the unyielding pursuit of coffee perfection,” he continues. “(And) after all these years, we’re still family-run with a passion for our craft and community.”

The bar area inside CPNY has black hanging lamps, a black Synessa espresso machine. and black felt menu boards. Retail shelving with coffee bags and brewing methods is to the left.
Coffee Project New York opened their Fort Greene location in 2018.

Coffee Project New York 

Founded in 2015 by ChiSum Ngai and Kaleena Teoh, Coffee Project New York started in the East Village, and their downtown Brooklyn location opened in 2018. What sets Coffee Project New York apart is that it isn’t just a cafe, but also an education center. CPNY’s Long Island City location includes New York’s only Specialty Coffee Association (SCA) Premier Training Campus. The campus offers classes on latte art, pourovers, tasting, and more to both coffee professionals and home brewers alike.

A small white counter with tall stools shows a Hario pour over set up for a customer, with Kyoto cold brew stands and other coffee implements behind the counter.
Coffee Project New York’s Long Island City location includes their Specialty Coffee Association (SCA) Premier Training Campus, where they offer classes on latte art, pourovers, tasting, and more. 

CPNY was named TimeOut New York’s “Most Loved Coffee Shop” in 2016, 2018, and 2021, and they’ve continued to cultivate a loyal local following over the years. Their Brooklyn location is located in Fort Greene—be sure to stop by to try their nitro float!

ABOUT THE AUTHOR

Based in Los Angeles, Emily Meneses (she/her) is a writer and musician passionate about culture and collective care. You can regularly find her at Echo Park Lake, drinking a cortado and journaling about astrology, art, Animal Crossing, and her dreams.

The post 3 Noteworthy Cafés in the Borough of Brooklyn, N.Y. appeared first on Barista Magazine Online.

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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