Best Coffee Beans Nyc 2016

In 2016, New York City’s coffee scene exploded with innovation and quality. From Brooklyn’s artisanal roasteries to Manhattan’s specialty cafés, the best coffee beans NYC 2016 delivered rich flavors, ethical sourcing, and unforgettable brews. Whether you were a pour-over purist or an espresso enthusiast, the city had something special for every palate.

Key Takeaways

• Local roasters led the charge: NYC-based roasters like Sey Coffee and Parlor Coffee elevated the city’s coffee culture with small-batch, high-quality beans.
• Single-origin beans gained popularity: Consumers increasingly sought traceable, farm-specific coffees with unique flavor profiles.
• Ethical sourcing became a priority: Transparency in farming practices and fair wages for growers were key selling points in 2016.
• Light roasts dominated: A shift toward lighter roasts allowed the natural characteristics of the bean to shine through.
• Home brewing surged: With access to premium beans, New Yorkers began investing in home brewing equipment to replicate café-quality coffee.
• Seasonal offerings were a hit: Limited-edition seasonal blends from top roasters created buzz and encouraged repeat purchases.
• Coffee education grew: Tastings, workshops, and cupping sessions helped consumers understand what made great coffee truly special.

Introduction: The Rise of Coffee Culture in NYC 2016

In 2016, New York City wasn’t just a hub for finance, fashion, and food—it was quietly becoming one of the world’s most exciting coffee capitals. The city’s coffee scene had evolved far beyond the classic diner cup of joe. Instead, a new wave of passionate roasters, skilled baristas, and educated consumers was reshaping how New Yorkers thought about their morning brew. The best coffee beans NYC 2016 weren’t just about caffeine; they were about craft, community, and connection.

What made 2016 a standout year? It was the moment when specialty coffee truly went mainstream in the city. No longer confined to a few trendy neighborhoods, high-quality coffee began appearing in offices, corner stores, and even subway kiosks. But the real magic happened in the independent cafés and roasteries where innovation thrived. These spaces weren’t just selling coffee—they were telling stories. Stories of farmers in Colombia, processing methods in Ethiopia, and the meticulous art of roasting that turned green beans into liquid gold.

For coffee lovers, 2016 was a golden age. The competition among roasters pushed quality higher, prices remained accessible, and education flourished. Whether you were sipping a bright Kenyan pour-over in Williamsburg or enjoying a velvety espresso in the East Village, you were part of a movement. A movement that celebrated flavor, sustainability, and the simple joy of a perfectly brewed cup.

Understanding the Coffee Bean: From Farm to Cup

To truly appreciate the best coffee beans NYC 2016 had to offer, it helps to understand what makes a coffee bean exceptional. Coffee isn’t just a commodity—it’s a complex agricultural product influenced by geography, climate, processing, and roasting. In 2016, New Yorkers began paying closer attention to these factors, and roasters responded by offering more transparency than ever before.

The Origin Matters

The journey of a coffee bean starts at the farm. In 2016, single-origin coffees—beans sourced from one specific region or even one farm—became incredibly popular in NYC. Why? Because origin dramatically affects flavor. A bean from Ethiopia might offer floral, tea-like notes with a hint of blueberry, while one from Guatemala could be rich, chocolatey, and full-bodied.

Roasters like Sey Coffee in Brooklyn made it their mission to highlight these differences. They sourced beans directly from small farms in countries like Rwanda, Honduras, and Panama, often visiting the farms themselves. This direct trade model not only ensured better quality but also supported farmers with fair wages and long-term partnerships.

Processing Methods: Washed, Natural, and Honey

Once harvested, coffee cherries must be processed to remove the fruit and reveal the bean inside. In 2016, New Yorkers began noticing labels like “washed,” “natural,” and “honey” on their coffee bags—and for good reason. Each method impacts the final flavor.

Washed coffees, where the fruit is removed before drying, tend to be cleaner and brighter, with higher acidity. Natural processed beans, dried with the fruit still on, often have a fruitier, sweeter profile. Honey processing, a hybrid method, offers a balance—mild sweetness with body and clarity. Roasters like Parlor Coffee in DUMBO experimented with all three, offering customers a chance to taste the difference.

Roast Level: The Art of Light Roasting

One of the biggest trends in 2016 was the shift toward lighter roasts. For decades, American coffee culture favored dark roasts—bold, smoky, and often masking the bean’s natural flavors. But in NYC, a new generation of roasters embraced light roasting to highlight the unique characteristics of each bean.

Light roasts preserve the origin flavors—fruity, floral, or nutty notes—that darker roasts tend to burn away. This approach required skill and precision. Roasters had to carefully monitor temperature and time to avoid underdevelopment or scorching. The result? A cup of coffee that tasted like its terroir—a true expression of the land it came from.

Top NYC Roasters of 2016: Where to Find the Best Coffee Beans

New York City in 2016 was home to a vibrant community of roasters who were redefining what great coffee could be. These weren’t just businesses—they were passionate craftsmen dedicated to quality, sustainability, and innovation. Here are some of the standout roasters that defined the year.

Sey Coffee – Brooklyn’s Light Roast Pioneer

Sey Coffee, located in the heart of Williamsburg, quickly became a favorite among coffee connoisseurs. Founded by Ian Freeman, Sey focused on ultra-light roasts that showcased the bean’s natural sweetness and complexity. Their beans were often described as “tea-like” or “wine-like,” with bright acidity and floral notes.

What set Sey apart was their commitment to transparency. Each bag included detailed information about the farm, altitude, processing method, and harvest date. They also hosted regular cupping sessions, inviting customers to taste and compare different coffees. For many New Yorkers, Sey was their introduction to the world of specialty coffee.

Parlor Coffee – DUMBO’s Community Hub

Tucked away in a converted warehouse in DUMBO, Parlor Coffee was more than a roastery—it was a gathering place. Known for their meticulous sourcing and clean, balanced roasts, Parlor offered a rotating selection of single-origin beans from around the world.

Their espresso blend, “The Parlor Blend,” became a local legend—smooth, chocolatey, with a hint of caramel. But it was their pour-over menu that really wowed. Baristas would carefully brew each cup to order, explaining the origin and flavor notes to curious customers. Parlor also collaborated with other local businesses, like bakeries and breweries, reinforcing their role as a community anchor.

Devoción – Freshness First

Devoción took freshness to a whole new level. This Brooklyn-based roaster imported green coffee beans directly from farms in Colombia and then roasted them in-house within 48 hours of harvest. The result? Coffee that tasted as fresh as if it had been brewed on the farm itself.

Their café in Williamsburg featured a living wall of tropical plants, mimicking the environment where coffee grows. The space was designed to transport customers to the Colombian countryside. Devoción’s beans were rich, vibrant, and full of life—perfect for those who wanted a truly authentic experience.

Joe Coffee – A Trusted Name Goes Specialty

Joe Coffee had been a staple in NYC for years, but in 2016, they made a bold move into the specialty coffee scene. With multiple locations across Manhattan and Brooklyn, Joe expanded their offerings to include single-origin pour-overs, cold brews, and seasonal blends.

Their “Farm Series” highlighted beans from specific farms, complete with stories about the farmers. Joe also invested in training their baristas to become coffee educators, helping customers understand what they were drinking. For many, Joe was the bridge between traditional coffee culture and the new wave of specialty brewing.

Best Coffee Beans NYC 2016: Top Picks by Category

With so many excellent options, choosing the best coffee beans NYC 2016 had to offer could be overwhelming. To help, we’ve broken down the top picks by category—whether you’re looking for a bold espresso, a fruity pour-over, or a smooth cold brew.

Best for Pour-Over: Sey Coffee – Ethiopia Yirgacheffe

This light-roasted Ethiopian bean was a standout in 2016. Grown at high altitude and processed using the washed method, it offered bright citrus notes, floral aromas, and a clean finish. Sey’s careful roasting preserved the bean’s natural sweetness, making it ideal for pour-over brewing.

Baristas loved it for its clarity and balance. Customers praised its refreshing taste—perfect for a morning pick-me-up or an afternoon break. At $18 for a 12-ounce bag, it was a splurge, but many agreed it was worth every penny.

Best for Espresso: Parlor Coffee – The Parlor Blend

Parlor’s signature blend was crafted specifically for espresso. A mix of beans from Brazil, Colombia, and Ethiopia, it delivered a rich, full-bodied shot with notes of dark chocolate, caramel, and a hint of berry. The roast was medium-dark, striking the perfect balance between sweetness and intensity.

It became the go-to choice for espresso lovers across the city. Cafés like Café Grumpy and Birch Coffee began serving it, and home brewers snapped up bags to recreate the experience at home.

Best for Cold Brew: Devoción – Colombia Huila

Cold brew was having a moment in 2016, and Devoción’s Colombia Huila was one of the best. Grown in the Huila region, known for its rich volcanic soil, these beans were naturally sweet and low in acidity—ideal for slow steeping.

When brewed as cold brew, the result was smooth, creamy, and refreshing, with hints of stone fruit and honey. Devoción sold pre-made cold brew in bottles, but many customers bought the beans to make their own. It was a hit at summer barbecues and brunches.

Best Seasonal Blend: Joe Coffee – Winter Solstice

Joe Coffee’s seasonal offerings were always highly anticipated, and the 2016 Winter Solstice blend didn’t disappoint. A mix of beans from Guatemala, Peru, and Sumatra, it was roasted to bring out warm, spicy notes—cinnamon, clove, and orange zest.

Perfect for the holiday season, it became a favorite for gift-giving and cozy mornings by the fire. The limited availability created a sense of urgency, and bags often sold out within days.

Best Budget-Friendly Option: Birch Coffee – Ethiopian Light Roast

Not everyone wanted to spend $20 on a bag of coffee, and Birch Coffee delivered an affordable yet high-quality option. Their Ethiopian Light Roast, priced at $12 for 12 ounces, offered bright, fruity flavors at a fraction of the cost.

Sourced from smallholder farms and roasted in small batches, it proved that great coffee didn’t have to break the bank. It was a great entry point for newcomers to specialty coffee.

How to Brew the Best Coffee at Home

Access to the best coffee beans NYC 2016 had to offer was only half the battle. To truly enjoy them, you needed to brew them properly. In 2016, home brewing became more popular than ever, with New Yorkers investing in equipment and learning new techniques.

Choosing the Right Equipment

The first step was selecting the right brewer. Pour-over methods like the Hario V60 and Chemex were favorites for their clarity and control. French presses offered a fuller body, while AeroPress allowed for versatility and quick brewing.

Grinders were equally important. Blade grinders were cheap but inconsistent, leading to uneven extraction. Burr grinders, though more expensive, provided uniform grounds—essential for a balanced cup.

Water Quality and Temperature

Many home brewers overlooked water, but it’s crucial. Tap water with high mineral content or chlorine can ruin even the best beans. Using filtered water made a noticeable difference.

Temperature also mattered. Ideal brewing temperature was between 195°F and 205°F. Water that was too hot could over-extract, leading to bitterness. Too cool, and the coffee would be weak and underdeveloped.

Brewing Ratios and Timing

A standard ratio was 1:16—1 gram of coffee to 16 grams of water. For a 12-ounce cup, that meant about 22 grams of coffee. Timing varied by method: pour-over took 3–4 minutes, French press 4 minutes, and AeroPress 1–2 minutes.

Experimenting with ratios and timing helped home brewers find their perfect cup. Many kept a brewing journal to track what worked and what didn’t.

The Social Side of Coffee: Community and Culture in NYC

Coffee in 2016 wasn’t just about taste—it was about connection. NYC’s coffee culture fostered a sense of community, with cafés serving as meeting places, workspaces, and creative hubs.

Coffee as a Third Place

Sociologist Ray Oldenburg coined the term “third place” to describe spaces outside home and work where people gather. In NYC, cafés filled this role perfectly. Whether you were catching up with friends, studying for exams, or writing a novel, a good café offered comfort and inspiration.

Roasteries like Parlor and Sey designed their spaces to encourage lingering. Comfortable seating, free Wi-Fi, and friendly baristas made people want to stay. Some even hosted events—live music, poetry readings, and art shows—turning coffee shops into cultural centers.

Education and Engagement

In 2016, coffee education became a big part of the experience. Roasters offered workshops on brewing techniques, cupping sessions to taste different beans, and talks on sustainability. Customers weren’t just buying coffee—they were learning about it.

This shift empowered consumers. People began asking questions: Where was this coffee grown? How was it processed? Was the farmer paid fairly? This awareness led to more informed choices and a deeper appreciation for the craft.

Sustainability and Ethics

Sustainability was a major theme in 2016. Roasters prioritized eco-friendly practices—composting coffee grounds, using recyclable packaging, and reducing waste. Some even partnered with organizations to support reforestation or clean water projects in coffee-growing regions.

Ethical sourcing was equally important. Direct trade, fair trade, and organic certifications gave consumers confidence that their coffee was making a positive impact. It wasn’t just about flavor—it was about values.

Conclusion: Why 2016 Was a Turning Point for NYC Coffee

Looking back, 2016 was a pivotal year for coffee in New York City. The best coffee beans NYC 2016 weren’t just about taste—they represented a shift in values, a celebration of craft, and a deeper connection between consumer and creator. From the farms of Colombia to the roasteries of Brooklyn, every cup told a story.

The city’s coffee scene matured, embracing quality over quantity, education over convenience, and community over competition. Roasters pushed boundaries, consumers became more discerning, and the culture flourished.

While trends come and go, the legacy of 2016 lives on. The emphasis on transparency, sustainability, and flavor continues to shape how New Yorkers drink coffee today. Whether you’re sipping a pour-over in a minimalist café or brewing a fresh batch at home, you’re part of a tradition that began with a simple idea: that great coffee is worth the effort.

So the next time you reach for a bag of beans, remember 2016—the year NYC truly fell in love with coffee.

Frequently Asked Questions

What made 2016 a special year for coffee in NYC?

2016 marked a turning point when specialty coffee went mainstream in New York City. Local roasters focused on quality, transparency, and education, making high-end coffee accessible to more people than ever before.

Which NYC roaster was best for light roast coffee in 2016?

Sey Coffee in Brooklyn was widely regarded as the leader in light roasting. Their ultra-light roasts highlighted the natural flavors of single-origin beans, earning praise from baristas and coffee lovers alike.

Were single-origin beans popular in NYC in 2016?

Yes, single-origin beans were a major trend in 2016. Consumers wanted to know where their coffee came from and appreciated the unique flavor profiles that different regions offered.

How did ethical sourcing impact coffee choices in 2016?

Ethical sourcing became a key factor for many buyers. Roasters emphasized fair wages, direct trade, and sustainability, helping customers feel good about their purchases beyond just taste.

What brewing methods were trending in NYC homes in 2016?

Pour-over methods like the Hario V60 and Chemex were especially popular, as they allowed home brewers to highlight the delicate flavors of high-quality beans with precision and control.

Did seasonal coffee blends sell well in 2016?

Absolutely. Seasonal blends, like Joe Coffee’s Winter Solstice, created excitement and urgency. Limited availability and unique flavor profiles made them highly sought after during the holidays.