Parlor Coffee

Brand profile

Parlor Coffee treats roasting as an exercise in translation: preserve each coffee’s character while shaping it toward sweetness and balance. Founded in 2012 as a one-group espresso pop-up inside a Williamsburg barbershop, it now roasts from a repurposed carriage house near the Brooklyn Navy Yard. A half-century-old, customized Probat handles the work, with modern controls monitoring each batch to a tenth of a degree. The roasting style sits broadly in the medium range, tailored to individual coffees rather than fixed to a uniform profile. Sourcing centers on high-altitude arabica, transparent supply-chain relationships, and regular contact with farmers, washing stations, exporters, and importers; washed coffees receive particular favor for their clean, sweet expression. The Brooklyn roastery is not a public café. It doubles as an appointment-only training lab where wholesale partners receive barista instruction, calibration, menu development, and operational guidance. That focus makes hospitality less a storefront performance than a working partnership.