Best Coffee Beans Nyc 2019

In 2019, New York City became a hotspot for coffee lovers seeking the best coffee beans NYC had to offer. From Brooklyn roasteries to Manhattan micro-lots, the city’s coffee scene blended innovation, quality, and bold flavor profiles.

Key Takeaways

• Local roasters led the charge: NYC-based roasters like Sey Coffee and Birch Coffee focused on direct trade and single-origin beans, setting new standards for quality.
• Single-origin beans were trending: Consumers favored traceable, ethically sourced beans from countries like Ethiopia, Colombia, and Guatemala.
• Light to medium roasts dominated: The city’s coffee culture embraced brighter, fruitier profiles over traditional dark roasts.
• Subscription services grew in popularity: Brands like Joe Coffee and Sweetleaf offered home delivery, making specialty coffee more accessible.
• Sustainability mattered: Eco-conscious packaging and carbon-neutral shipping became key selling points for top roasters.
• Flavor experimentation increased: Unique processing methods like natural and honey processing added complexity to the best coffee beans NYC 2019 had to offer.
• Third-wave coffee shops expanded: Cafés like Devoción and Abraço combined expert brewing with immersive customer experiences.

The Rise of Specialty Coffee in NYC

New York City has long been known for its fast-paced lifestyle, but in 2019, it also became a destination for slow, thoughtful coffee. The best coffee beans NYC had to offer weren’t just about caffeine—they were about craft, community, and connection. As the third-wave coffee movement gained momentum, New Yorkers began to appreciate the story behind every cup.

Gone were the days when a quick drip from a corner bodega sufficed. Coffee lovers started seeking out beans that told a story—where they were grown, how they were processed, and who roasted them. This shift wasn’t just about taste; it was about values. People wanted to support ethical sourcing, sustainable farming, and small businesses. And NYC, with its diverse population and love for innovation, was the perfect breeding ground for this revolution.

What Made 2019 Special?

2019 was a turning point for coffee in New York. It wasn’t just that more cafés opened—though they did. It was that the quality of coffee improved dramatically. Roasters began investing in better equipment, hiring skilled cuppers, and building relationships with farmers abroad. The result? A wave of exceptional beans that showcased the unique terroir of their origins.

For example, Ethiopian Yirgacheffe beans, known for their floral and citrus notes, became a favorite among NYC baristas. These beans were often roasted lightly to preserve their delicate flavors, a stark contrast to the burnt, bitter brews of the past. Similarly, Colombian beans with chocolatey undertones and bright acidity found a loyal following in Brooklyn and Queens.

The Role of Third-Wave Coffee Shops

Third-wave coffee shops were at the heart of this transformation. These weren’t just places to grab a drink—they were destinations. Cafés like Devoción in Williamsburg and Abraço in the East Village offered more than coffee; they offered an experience. From the moment you walked in, you could smell the freshly ground beans, see the gleaming espresso machines, and hear the gentle hiss of steam wands.

These shops often featured rotating single-origin offerings, allowing customers to taste the subtle differences between beans from different regions. Baristas became educators, guiding patrons through flavor profiles and brewing methods. Pour-overs, siphon brewing, and cold brew on tap became the norm, not the exception.

Top Roasters and Their Signature Beans

In 2019, several NYC-based roasters stood out for their commitment to quality and innovation. These weren’t just businesses—they were passionate communities of coffee lovers pushing the boundaries of what a great cup could be.

Sey Coffee – The Pioneer of Light Roasts

Sey Coffee, based in Bushwick, Brooklyn, was one of the most influential roasters of the year. Founded by Ian Williams, Sey focused on ultra-light roasts that highlighted the natural flavors of the bean. Their beans were often described as “tea-like” or “wine-like,” with notes of jasmine, bergamot, and stone fruit.

One of their standout offerings was the Ethiopian Guji Natural, a fruit-forward bean processed using the natural method. When brewed as a pour-over, it delivered a juicy, berry-like sweetness that was both refreshing and complex. Sey’s minimalist packaging and transparent sourcing made them a favorite among coffee purists.

Birch Coffee – Community and Consistency

With multiple locations across Manhattan, Birch Coffee combined quality with accessibility. Their beans were roasted in small batches to ensure freshness, and their menu featured a mix of single-origin and blended options. The Birch Blend, a balanced mix of Central and South American beans, was a crowd-pleaser with its notes of caramel, nuts, and mild fruit.

What set Birch apart was their focus on community. They hosted coffee cupping sessions, partnered with local artists, and donated a portion of their profits to literacy programs. For many New Yorkers, Birch wasn’t just a coffee shop—it was a neighborhood hub.

Joe Coffee – The Subscription King

Joe Coffee took convenience to the next level with their subscription service. Customers could sign up to receive freshly roasted beans delivered to their door every week or month. This model made it easy for busy New Yorkers to enjoy high-quality coffee without visiting a café.

Their Colombian Huila, grown at high altitudes and processed using the washed method, was a top seller. It offered a clean, bright cup with notes of red apple and honey. Joe also offered seasonal blends, like their winter “Holiday Blend,” which combined beans from Peru and Guatemala for a rich, spiced flavor.

Sweetleaf – Brooklyn’s Coffee Institution

Sweetleaf, located in Long Island City, had been a staple of the NYC coffee scene for over a decade. In 2019, they continued to impress with their meticulous sourcing and roasting techniques. Their beans were often sourced directly from farmers, ensuring fair prices and high quality.

One of their most popular offerings was the Ethiopian Sidamo, a bean known for its wine-like acidity and blueberry notes. When brewed as an espresso, it delivered a vibrant, fruity shot that stood out in a city full of dark roast lovers. Sweetleaf also offered cold brew on tap, made with a 20-hour steep for a smooth, low-acid drink.

Devoción – Freshness Like No Other

Devoción took freshness to an extreme. They imported green coffee beans directly from farms in Colombia and roasted them in Brooklyn within 48 hours of harvest. This meant their beans were among the freshest in the world.

Their Colombian Huila Natural was a revelation—juicy, tropical, and intensely aromatic. Served as a pour-over or espresso, it offered a flavor experience that few other beans could match. Devoción’s flagship café in Williamsburg featured a living wall of plants, reinforcing their commitment to natural, sustainable practices.

Understanding Coffee Bean Origins and Processing

To truly appreciate the best coffee beans NYC 2019 had to offer, it helps to understand where they come from and how they’re processed. Coffee is more than just a drink—it’s a global agricultural product shaped by climate, soil, and human hands.

Single-Origin vs. Blends

One of the biggest trends in 2019 was the rise of single-origin beans. These are beans sourced from one specific farm or region, allowing drinkers to taste the unique characteristics of that terroir. In contrast, blends combine beans from multiple origins to create a balanced, consistent flavor.

Single-origin beans were especially popular in NYC, where coffee lovers wanted to explore the diversity of coffee flavors. For example, a bean from Ethiopia might taste bright and floral, while one from Brazil could be nutty and chocolatey. Roasters often highlighted the farm name, altitude, and processing method on their packaging, turning each bag into a mini travelogue.

Processing Methods: Washed, Natural, and Honey

How coffee cherries are processed after harvest has a huge impact on flavor. In 2019, NYC roasters experimented with all three major methods:

– Washed: The fruit is removed before drying, resulting in a clean, bright cup with pronounced acidity. This method was common for beans from Colombia and Kenya.
– Natural: The cherries are dried with the fruit still on, leading to a fruitier, sweeter flavor. Ethiopian naturals were especially popular in NYC.
– Honey: A hybrid method where some fruit is left on during drying, creating a balance between sweetness and clarity. Costa Rican honey-processed beans were a hit among local roasters.

Each method brought out different flavor notes, and baristas often recommended specific brewing techniques to match. For example, natural processed beans shone in a French press, while washed beans were ideal for pour-overs.

Altitude, Soil, and Climate

The environment where coffee is grown plays a crucial role in its flavor. High-altitude farms, like those in the Colombian Andes or Ethiopian highlands, produce beans with greater acidity and complexity. Cooler temperatures slow the maturation of the cherry, allowing more sugars to develop.

Soil type also matters. Volcanic soil, found in places like Guatemala and Hawaii, is rich in minerals and contributes to a clean, vibrant cup. Meanwhile, the shade-grown coffee farms in Central America helped preserve biodiversity and produced beans with a smoother, more balanced profile.

Brewing Methods That Highlighted NYC’s Best Beans

Having the best coffee beans NYC 2019 had to offer was only half the battle—how you brewed them made all the difference. In 2019, New Yorkers embraced a variety of brewing methods, each suited to different beans and flavor preferences.

Pour-Over: The Art of Precision

Pour-over brewing, especially with devices like the Hario V60 or Chemex, was a favorite among coffee enthusiasts. This method allowed for full control over water temperature, flow rate, and extraction time, resulting in a clean, nuanced cup.

Baristas often used a gooseneck kettle to pour water in slow, circular motions, ensuring even saturation of the grounds. Light-roasted single-origin beans, like those from Sey or Devoción, shined in a pour-over, revealing layers of flavor that might be lost in other methods.

Espresso: The NYC Staple

Espresso remained the backbone of NYC’s coffee culture. Whether in a classic cappuccino or a trendy flat white, espresso was the go-to for a quick, intense caffeine fix. In 2019, many cafés began using lighter roasts for their espresso, moving away from the traditional dark roasts.

This shift allowed for more complexity in the shot. A well-pulled espresso from a light-roasted Ethiopian bean could have notes of blueberry and jasmine, a far cry from the bitter, smoky shots of the past. Machines like the La Marzocco and Slayer became common in high-end cafés, offering precise temperature control and consistent pressure.

Cold Brew: The Summer Favorite

Cold brew exploded in popularity in 2019, especially during New York’s hot summers. Made by steeping coarse-ground beans in cold water for 12 to 24 hours, cold brew was smooth, low in acidity, and naturally sweet.

Many roasters, including Sweetleaf and Joe Coffee, offered cold brew on tap. Some even added flavors like vanilla or cinnamon, though purists preferred it black. Cold brew was also a great way to enjoy single-origin beans without the heat, preserving their delicate flavors.

French Press and AeroPress: Home Brewing Gains Traction

As more people began brewing at home, devices like the French press and AeroPress became popular. The French press offered a full-bodied, rich cup, ideal for medium to dark roasts. The AeroPress, with its quick brewing time and portability, was perfect for experimenting with different beans and ratios.

In 2019, many NYC roasters began offering brewing guides and starter kits, helping customers get the most out of their beans at home. Online tutorials and in-store workshops made it easier than ever to master these methods.

Sustainability and Ethical Sourcing in NYC Coffee

In 2019, sustainability wasn’t just a buzzword—it was a core value for many NYC coffee roasters. As consumers became more aware of the environmental and social impact of their choices, they demanded transparency and responsibility from the brands they supported.

Direct Trade and Fair Pay

Many top roasters, including Sey and Devoción, practiced direct trade. This meant they bought beans directly from farmers, cutting out middlemen and ensuring better prices. This model not only improved quality but also supported rural communities.

For example, Devoción worked with smallholder farmers in Colombia, paying premiums for high-quality beans and investing in community projects like schools and clean water systems. This approach resonated with New Yorkers who wanted their coffee habit to make a positive impact.

Eco-Friendly Packaging

Plastic waste was a growing concern, and coffee packaging was no exception. In 2019, several roasters switched to compostable or recyclable bags. Birch Coffee used bags made from plant-based materials, while Joe Coffee offered a return program where customers could send back empty bags for recycling.

Some shops also encouraged customers to bring their own containers, offering discounts for reusable cups and bags. This small change helped reduce waste and fostered a sense of environmental responsibility.

Carbon-Neutral Shipping

As online coffee sales grew, so did concerns about shipping emissions. Roasters like Sweetleaf began offering carbon-neutral shipping, offsetting their carbon footprint through partnerships with environmental organizations. This made it easier for customers to enjoy fresh beans without guilt.

Where to Buy the Best Coffee Beans in NYC

If you wanted to take home the best coffee beans NYC 2019 had to offer, you had plenty of options. From boutique roasteries to online stores, the city made it easy to access high-quality coffee.

Local Roasteries and Cafés

Visiting a local roastery was the best way to ensure freshness. Places like Sey Coffee, Devoción, and Sweetleaf sold beans on-site, often roasted that same day. Many also offered tastings and brewing tips, making the experience educational and fun.

Farmers Markets and Pop-Ups

In 2019, coffee pop-ups became common at farmers markets and food festivals. These temporary shops allowed roasters to reach new customers and offer limited-edition beans. The Brooklyn Flea and Smorgasburg were popular spots for coffee lovers to discover new favorites.

Online Stores and Subscriptions

For those who preferred convenience, online shopping was the way to go. Roasters like Joe Coffee and Birch offered nationwide shipping, with beans roasted to order. Subscription services made it easy to try new beans regularly, with options to customize frequency and quantity.

Conclusion: A Coffee Lover’s Paradise

In 2019, New York City solidified its reputation as one of the world’s great coffee destinations. The best coffee beans NYC had to offer weren’t just about taste—they were about passion, innovation, and connection. From the farms of Ethiopia to the cafés of Brooklyn, every cup told a story.

Whether you were sipping a pour-over at Devoción, enjoying a cold brew from Sweetleaf, or brewing a French press at home with beans from Sey, you were part of a vibrant, evolving culture. The city’s roasters, baristas, and coffee lovers had created something special—a community built on quality, curiosity, and care.

As the years go by, the standards will only get higher. But in 2019, New York proved that great coffee isn’t just a drink—it’s an experience. And for anyone who loves a good cup, that’s something worth celebrating.

Frequently Asked Questions

What made 2019 a standout year for coffee in NYC?

2019 saw a surge in high-quality, ethically sourced beans and innovative roasting techniques. Local roasters focused on single-origin beans, light roasts, and direct trade, elevating the city’s coffee culture.

Where can I buy the best coffee beans in NYC?

You can buy top beans at local roasteries like Sey Coffee, Devoción, and Birch Coffee, or order online through subscription services like Joe Coffee and Sweetleaf.

What’s the difference between single-origin and blended beans?

Single-origin beans come from one region or farm, offering unique flavor profiles. Blends combine beans from multiple origins for balance and consistency.

Which brewing method is best for NYC’s light-roasted beans?

Pour-over and espresso are ideal for light roasts, as they highlight the beans’ bright, fruity, and floral notes without overpowering them.

Are NYC coffee roasters sustainable?

Many top roasters prioritize sustainability through direct trade, eco-friendly packaging, and carbon-neutral shipping, making it easier to enjoy coffee responsibly.

What’s the best way to store coffee beans at home?

Store beans in an airtight container away from light, heat, and moisture. Avoid the fridge or freezer, as condensation can degrade flavor. Use within two weeks of roasting for peak freshness.