Best Coffee Beans Nyc 2018

In 2018, New York City’s coffee culture reached new heights, with artisanal roasters and specialty cafes elevating the game. This guide highlights the best coffee beans NYC 2018 had to offer, focusing on flavor, sourcing, and local favorites.

Key Takeaways

• Local roasting matters: Freshly roasted beans from NYC-based roasters delivered superior flavor and aroma in 2018.
• Single-origin beans shined: Beans from Ethiopia, Colombia, and Guatemala stood out for their unique tasting profiles.
• Sustainability was key: Ethical sourcing and direct trade practices became major selling points for top roasters.
• Light to medium roasts dominated: These roasts preserved the beans’ natural flavors, appealing to discerning coffee lovers.
• Third-wave cafes led the way: Establishments like Sey Coffee and Birch Coffee popularized high-quality, traceable beans.
• Home brewing gained traction: With better beans available, New Yorkers embraced brewing at home using pour-over and French press methods.
• Seasonal offerings were a hit: Limited-edition roasts introduced new flavors and kept the coffee experience exciting.

Introduction: The Rise of Specialty Coffee in NYC

New York City has long been known for its fast-paced lifestyle, iconic skyline, and diverse food scene. But in 2018, one trend stood out above the rest: the explosive growth of specialty coffee. What started as a niche movement among coffee enthusiasts evolved into a full-blown cultural shift. From Brooklyn lofts to Manhattan storefronts, third-wave coffee shops began popping up, each boasting meticulously sourced beans, precise brewing methods, and a deep respect for the craft.

The term “third-wave coffee” refers to the idea that coffee is an artisanal product—not just a commodity. In this wave, every step matters: from the farm where the beans are grown to the water temperature used during brewing. In 2018, New Yorkers weren’t just drinking coffee—they were tasting it. They cared about origin, roast date, processing method, and even the farmer’s name. This shift wasn’t just about caffeine; it was about connection, quality, and experience.

As demand grew, so did the number of local roasters committed to excellence. No longer content with stale, pre-ground supermarket blends, coffee lovers sought out freshly roasted beans with bold, complex flavors. Whether you were sipping a pour-over in Williamsburg or grabbing a cold brew in the West Village, the quality of the beans made all the difference. This guide dives into the best coffee beans NYC 2018 had to offer, celebrating the roasters, flavors, and trends that defined the year.

Understanding the Coffee Bean: From Farm to Cup

To truly appreciate the best coffee beans NYC 2018 had to offer, it’s important to understand what makes a great bean. Coffee isn’t just coffee—there’s a world of difference between a mass-produced blend and a carefully cultivated single-origin roast. The journey from farm to cup involves several critical stages, each influencing the final flavor in your mug.

The Origins of Great Coffee

Coffee beans come from the fruit of the Coffea plant, primarily two species: Arabica and Robusta. In 2018, Arabica beans dominated the specialty coffee scene in NYC due to their smoother, more nuanced flavors. These beans thrive in high-altitude regions with rich soil and consistent rainfall—conditions found in countries like Ethiopia, Colombia, Guatemala, and Kenya.

Ethiopia, often called the birthplace of coffee, produced some of the most sought-after beans in 2018. Known for their floral, tea-like qualities and bright acidity, Ethiopian beans—especially those from the Yirgacheffe region—were a favorite among NYC roasters. Colombian beans, on the other hand, offered a balanced profile with notes of caramel, citrus, and nuts, making them versatile for both espresso and drip coffee.

Guatemalan beans brought depth and complexity, often featuring chocolatey undertones with a hint of spice. These beans were especially popular in the winter months, when New Yorkers craved rich, warming brews. Meanwhile, Kenyan beans impressed with their bold, wine-like acidity and blackcurrant notes, appealing to those who enjoyed a more adventurous cup.

Processing Methods and Flavor Impact

How coffee cherries are processed after harvesting also plays a huge role in flavor. In 2018, three main methods were widely used: washed, natural, and honey.

The washed process involves removing the fruit pulp before drying the beans. This method produces clean, bright flavors with pronounced acidity—perfect for highlighting the unique characteristics of single-origin beans. Many of the best coffee beans NYC 2018 had to offer, like those from Sey Coffee, used washed processing to showcase terroir.

Natural processing, where the beans dry inside the fruit, results in fruitier, sweeter profiles. These beans often have jammy, berry-like notes and a heavier body. Some roasters experimented with naturals in 2018, especially for seasonal releases, offering a bold contrast to traditional washed beans.

Honey processing, a hybrid method, leaves some fruit mucilage on the bean during drying. This creates a balance between sweetness and acidity, with a syrupy mouthfeel. It became increasingly popular among NYC roasters looking to offer something unique without straying too far from familiar flavor territory.

Roasting: The Art of Unlocking Flavor

Roasting is where green coffee beans transform into the aromatic, flavorful beans we know and love. In 2018, NYC roasters leaned heavily into light to medium roasts, which preserved the beans’ inherent qualities. Unlike dark roasts that can mask origin flavors with smokiness, lighter roasts allowed the nuances of each bean to shine.

Roast date became a critical factor. Freshness matters—beans are best consumed within two to four weeks of roasting. Many top roasters in NYC began printing roast dates on their bags, empowering consumers to make informed choices. This transparency built trust and encouraged repeat purchases.

Roasting also requires skill and intuition. A good roaster knows when to slow down the process to develop sweetness or when to push the heat to enhance body. In 2018, roasters like Joe Coffee and Parlor Coffee gained recognition for their consistent, high-quality roasts that highlighted the best in every bean.

Top NYC Roasters and Their Standout Beans

New York City in 2018 was home to a vibrant community of coffee roasters, each with their own philosophy and approach. These weren’t just businesses—they were passionate craftsmen dedicated to sourcing, roasting, and sharing exceptional coffee. Here are some of the top roasters and the best coffee beans NYC 2018 had to offer.

Sey Coffee: Pioneers of Light Roasting

Sey Coffee, located in the East Williamsburg neighborhood of Brooklyn, quickly became a favorite among coffee connoisseurs. Founded by Ian Freeman, Sey was known for its minimalist aesthetic and commitment to light roasting. Their beans were roasted to highlight origin characteristics, resulting in clean, vibrant cups with floral and fruity notes.

One of their standout offerings in 2018 was the Ethiopian Guji Natural. Grown at high altitudes in the Oromia region, this bean featured intense blueberry and strawberry flavors with a juicy body. It was a hit at their café and online store, often selling out within days of roasting.

Sey also emphasized transparency. Each bag included detailed information about the farm, processing method, and harvest date. This level of detail resonated with New Yorkers who wanted to know exactly where their coffee came from.

Parlor Coffee: Community and Consistency

Parlor Coffee, based in Brooklyn’s DUMBO neighborhood, built a loyal following through consistency and community engagement. Their beans were roasted in small batches, ensuring quality and freshness. In 2018, their Colombian Huila Supremo was a top seller.

Sourced from smallholder farmers in the Huila region, this bean offered a balanced profile with notes of red apple, caramel, and a hint of cocoa. It worked beautifully in both espresso and pour-over, making it a versatile choice for home brewers.

Parlor also hosted cupping sessions and brewing workshops, helping customers deepen their understanding of coffee. This educational approach strengthened their reputation as more than just a roaster—they were a resource for the NYC coffee community.

Joe Coffee: A Legacy of Quality

With multiple locations across Manhattan and Brooklyn, Joe Coffee was a staple in the NYC coffee scene. Founded in 1997, Joe had decades of experience but stayed ahead of the curve by embracing third-wave trends in 2018.

Their Single Origin Series featured rotating beans from around the world. One highlight was the Guatemalan Antigua, known for its smoky sweetness and full body. Grown in volcanic soil, these beans had a rich, chocolatey flavor with a spicy finish—perfect for those who enjoyed a bold cup.

Joe also prioritized sustainability. They partnered with farms that used eco-friendly practices and paid fair prices to farmers. This commitment to ethical sourcing made their beans a responsible choice for conscious consumers.

Birch Coffee: Cozy Vibes and Great Beans

Birch Coffee, with locations in Manhattan and Brooklyn, combined a warm, inviting atmosphere with high-quality coffee. In 2018, their Ethiopian Yirgacheffe was a standout.

This washed bean offered bright citrus notes, floral aromas, and a clean finish. It was a favorite among pour-over enthusiasts, especially when brewed with a Hario V60. Birch also offered seasonal blends, like their Winter Spice Mix, which combined beans from Peru and Honduras with hints of cinnamon and nutmeg.

What set Birch apart was their focus on community. They hosted book clubs, art shows, and live music, turning their cafes into cultural hubs. This made enjoying their best coffee beans NYC 2018 had to offer a full experience, not just a caffeine fix.

Devoción: Freshness Like No Other

Devoción took freshness to the next level. This Brooklyn-based roaster sourced green beans directly from farms in Colombia and flew them to NYC within 48 hours of harvest. Then, they roasted and served the beans within days—unheard of in the industry.

Their “Farm to Cup” model ensured unmatched freshness and flavor. In 2018, their Colombian Huila beans were a revelation. With notes of tropical fruit, honey, and green apple, they offered a juicy, vibrant cup that tasted unlike anything else on the market.

Devoción’s flagship café in Williamsburg featured an open roasting space, allowing customers to see the process firsthand. This transparency and innovation made them one of the most exciting roasters of the year.

Brewing Methods That Highlighted the Best Beans

Having the best coffee beans NYC 2018 had to offer was only half the battle—how you brewed them mattered just as much. In 2018, New Yorkers embraced a variety of brewing methods, each suited to different beans and preferences.

Pour-Over: Precision and Clarity

The pour-over method, especially with tools like the Hario V60 or Chemex, became increasingly popular. This technique involved pouring hot water over coffee grounds in a slow, circular motion, allowing for even extraction.

Pour-over was ideal for light-roasted, single-origin beans. It highlighted delicate flavors like floral notes, citrus, and tea-like qualities. Sey Coffee and Birch Coffee often recommended pour-over for their Ethiopian and Kenyan beans, as it brought out their complexity.

To brew a great pour-over at home, use a gooseneck kettle for control, a medium-fine grind, and water just off the boil (around 200°F). Pour in stages, allowing the coffee to “bloom” for 30 seconds before continuing. The result? A clean, aromatic cup that showcases the bean’s true character.

French Press: Rich and Full-Bodied

For those who preferred a bolder, fuller cup, the French press was a go-to method. It involved steeping coarse-ground coffee in hot water for four minutes before pressing down a metal plunger to separate the grounds.

This method worked well with medium to dark roasts, especially beans with chocolatey or nutty profiles. Joe Coffee’s Guatemalan Antigua and Parlor’s Colombian Huila were excellent choices for French press brewing.

The immersion-style extraction brought out the body and oils in the coffee, creating a rich, satisfying cup. It was also simple to use—no paper filters or precise pouring required. Just add coffee, water, wait, and press.

Cold Brew: Smooth and Refreshing

Cold brew gained massive popularity in 2018, especially during NYC’s humid summers. This method involved steeping coarse-ground coffee in cold water for 12 to 24 hours, resulting in a smooth, low-acid concentrate.

Cold brew was perfect for highlighting the natural sweetness of beans without bitterness. Devoción’s Colombian beans made an exceptional cold brew, with notes of honey and stone fruit. Many roasters began offering pre-packaged cold brew concentrates, making it easy to enjoy at home.

To make cold brew, use a 1:8 ratio of coffee to water, steep in the fridge overnight, and strain through a fine mesh or cheesecloth. Dilute with water or milk to taste. It was a refreshing way to enjoy the best coffee beans NYC 2018 had to offer, even on the hottest days.

Sustainability and Ethical Sourcing in 2018

In 2018, New Yorkers didn’t just care about taste—they cared about impact. Sustainability and ethical sourcing became central to the conversation around coffee. Consumers wanted to know that their morning cup wasn’t harming the environment or exploiting farmers.

Direct Trade and Farmer Relationships

Many top NYC roasters moved away from traditional supply chains and embraced direct trade. This meant building personal relationships with farmers, visiting farms, and paying premiums above fair trade prices.

Sey Coffee and Devoción were leaders in this movement. By working directly with growers, they ensured better wages, improved farming practices, and higher-quality beans. This transparency created a sense of trust and connection between consumers and producers.

Eco-Friendly Packaging and Practices

Sustainability also extended to packaging and operations. Roasters began using compostable bags, reducing plastic use, and sourcing renewable energy for their facilities.

Parlor Coffee, for example, used recyclable packaging and donated coffee grounds to local gardens for composting. Joe Coffee implemented energy-efficient roasting equipment and supported reforestation projects in coffee-growing regions.

These efforts resonated with environmentally conscious New Yorkers, who saw their coffee choices as a way to support positive change.

The Home Brewer’s Guide to NYC’s Best Beans

With so many great beans available, more New Yorkers than ever were brewing at home in 2018. Whether you were a beginner or a seasoned pro, having the right tools and knowledge made all the difference.

Choosing the Right Grinder

A good grinder was essential. Blade grinders chopped beans unevenly, leading to inconsistent extraction. Burr grinders, on the other hand, crushed beans to a uniform size, ensuring a balanced brew.

In 2018, manual burr grinders like the Hario Skerton and electric options like the Baratza Encore became popular among home brewers. Grinding beans just before brewing preserved freshness and aroma.

Storing Beans Properly

Even the best coffee beans NYC 2018 had to offer could go stale if stored incorrectly. Exposure to air, light, heat, and moisture degraded flavor quickly.

The ideal storage method was an airtight container in a cool, dark place. Avoid the fridge or freezer, as condensation could ruin the beans. Buy in small quantities and use within two to four weeks of the roast date.

Experimenting with Recipes

Home brewing allowed for creativity. Try different grind sizes, water temperatures, and brew times to find your perfect cup. Keep a journal to track what works and what doesn’t.

For example, a finer grind and shorter brew time might enhance acidity, while a coarser grind and longer steep could bring out body. Don’t be afraid to experiment—coffee is personal.

Conclusion: A Year of Coffee Excellence

2018 was a landmark year for coffee in New York City. The best coffee beans NYC 2018 had to offer reflected a city that valued quality, transparency, and craftsmanship. From the bright, floral notes of Ethiopian Yirgacheffe to the rich, chocolatey depth of Guatemalan Antigua, every cup told a story.

Local roasters like Sey, Parlor, Joe, Birch, and Devoción led the charge, proving that great coffee could be both delicious and ethical. They embraced light roasting, direct trade, and innovative brewing methods, setting a new standard for the industry.

As New Yorkers became more knowledgeable and adventurous, the coffee culture evolved. Home brewing flourished, sustainability gained importance, and every sip became an experience.

Looking back, 2018 wasn’t just about finding the best beans—it was about celebrating the people, places, and processes that made them possible. Whether you were sipping a pour-over in a Brooklyn café or brewing cold brew at home, you were part of a movement that elevated coffee to an art form.

So the next time you reach for a bag of coffee, remember the journey it took to get there. And if you’re in NYC, seek out those local roasters who are still pushing the boundaries of what coffee can be. Because the best coffee beans aren’t just about flavor—they’re about connection, care, and community.

Frequently Asked Questions

What made 2018 a special year for coffee in NYC?

2018 saw a surge in specialty coffee culture, with more third-wave cafes, ethical sourcing, and innovative roasting techniques. New Yorkers became more knowledgeable about coffee origins and brewing methods, elevating the entire experience.

Which coffee beans were most popular in NYC in 2018?

Ethiopian Yirgacheffe, Colombian Huila, and Guatemalan Antigua beans were among the most popular. Their bright, complex flavors appealed to the city’s growing community of coffee enthusiasts.

How important is roast date when buying coffee beans?

Very important. Freshly roasted beans (within 2–4 weeks) deliver the best flavor. In 2018, many NYC roasters began printing roast dates on bags to help customers choose the freshest beans.

What brewing method is best for single-origin beans?

Pour-over methods like the Hario V60 or Chemex are ideal for single-origin beans. They highlight delicate flavors and allow for precise control over extraction.

Are NYC roasters committed to sustainability?

Yes, many top roasters in 2018 prioritized ethical sourcing, direct trade, and eco-friendly practices. They worked directly with farmers and used sustainable packaging to reduce environmental impact.

Can I brew great coffee at home with NYC beans?

Absolutely. With a good grinder, fresh beans, and the right brewing method, you can enjoy café-quality coffee at home. Many roasters offer online sales and brewing guides to help.