November 2023 | Brooklyn, New York
Parlor Coffee
Parlor was founded in 2012 with a single-group espresso machine in the back of a barbershop and a dream to roast New York’s finest coffee. Today they supply coffee to cafés, restaurants, and home brewers across the globe from their roastery on the edge of the Brooklyn Navy Yard. Parlor advocates for producers and fosters transparent relationships with the same commitment that drives their pursuit of consistency in roasting excellence.
Prospect
Coffee Name: Prospect
Origin: Ethiopia Nansebo Riripa + Honduras Proyecto Cabañas
Producer: Smallholder farmers
Elevation: 1200 – 2100 meters
Process: Washed
Variety: Heirloom landraces, Typica, Pacas, Lempira, Ihcafe-90
Tasting Notes: Caramel, stewed peach, hazelnut
If you’re seeking a balance of adventurousness and comfort, our original blend is for you. Prospect brings together carefully sourced coffees from our partners across East Africa and Latin America, yielding a well-rounded brew laden with fresh, fragrant florals and crisp caramel sweetness.
When you need a seasonal, reliable coffee for any occasion, Friend Blend is there for you! This is a staple in our lineup, consisting of fresh crop washed process coffees from Colombia and Ethiopia. We use this as our house espresso as it is a lovely accompaniment to milk drinks, but it is equally awesome as drip coffee!
Prospect Brewing Recipe
Dose: 18g
Time: 30 seconds
Yield: 42.5g
Temperature: 201F
Pressure: 9 bars
Preinfusion: none
Dialed in with a flat burr espresso grinder. We find these parameters yield a juicy, syrupy shot with notes of stewed fruit, orange marmalade, and baker’s chocolate. When brewing as espresso, our coffees should be at least seven days off roast.
Honduras El Pino
Coffee Name: Honduras El Pino
Origin: Santa Bárbara, Honduras
Producer: Nicolas Alvarado
Elevation: 1750 meters
Process: Washed
Variety: Yellow and Red Pacas
Tasting Notes: Cherry, milk chocolate, hibiscus
Nicolas Alvarado’s forty years of coffee farming experience, combined with pristine water piped from the rainforest above, ensures exceptionally processed coffees. Rich, rounded flavors of milk chocolate and hibiscus meld with a lingering cherry-toned sweetness in every sip of this season’s harvest.
Honduras El Pino Brewing Recipe
Dose: 18g
Time: 29 seconds
Yield: 41.5g
Temperature: 201F
Pressure: 9 bars
Preinfusion: none
Dialed in with a flat burr espresso grinder. We find these parameters yield a bright yet balanced shot with notes of cherry, pineapple, cocoa powder, and lemon. When brewing as espresso, our coffees should be at least seven days off roast.
