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

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

Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


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 […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

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

New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]

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

From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]

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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