Parlor Coffee Logo
International Rank: #85 out of 1136
United States Rank: #54 out of 627
New York Rank: #5 out of 61

Parlor Coffee

Flag of United States Brooklyn, New York
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Rated 4.43 stars out of 5

4.43(9)

9 ratings
5 star
22%
4 star
66%
3 star
11%
2 star
0%
1 star
0%

Dillon Edwards had never visited New York when he moved here at age nineteen. Shipping out from Portland, Oregon, he landed in the center of the city’s nascent coffee scene and absorbed its budding energy. Two years later, in 2012, he founded Parlor Coffee with nothing but a single-group espresso machine and a dream to roast the city’s finest coffee. Parlor’s first location was in the back of the Persons of Interest barbershop in Williamsburg. Baristas, chefs, and restaurateurs who stumbled across its neon sign quickly became regulars, and soon Dillon was supplying cafés, restaurants, and hotels throughout the city.

Parlor Coffee is a coffee roaster from Brooklyn, Brooklyn United States. We have 15 cataloged roasts with 9 total reviews with a score of 4.43.

15 roasts

Name Roast Level Bean Source
Rated 5 stars out of 5

5.00(1)

LightEthiopia
Rated 4.5 stars out of 5

4.50(2)

LightColombia
Rated 4.5 stars out of 5

4.50(2)

LightHonduras
Rated 4.5 stars out of 5

4.50(1)

LightInternational Blend
Rated 4.5 stars out of 5

4.50(1)

-Kenya
Rated 4.5 stars out of 5

4.50(1)

--
Rated 3.5 stars out of 5

3.50(1)

LightAmericas Blend
Rated 0 stars out of 5

0(0)

-Colombia
Rated 0 stars out of 5

0(0)

-Colombia
Rated 0 stars out of 5

0(0)

-Ethiopia
Rated 0 stars out of 5

0(0)

-Ethiopia
Rated 0 stars out of 5

0(0)

-Guatemala
Rated 0 stars out of 5

0(0)

-Kenya
Rated 0 stars out of 5

0(0)

-Peru
Rated 0 stars out of 5

0(0)

-Colombia

Top Reviews(9)

  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 5 stars out of 5

    5.00 - Average

    Rated 5 stars out of 5

    5.00 - Aroma

    Rated 5 stars out of 5

    5.00 - Finish

    Rated 4.5 stars out of 5

    4.50 - Flavor

    Rated 5 stars out of 5

    5.00 - Acidity

    Rated 4.5 stars out of 5

    4.50 - Balance

    A classic Ethiopian. Parlor Coffee Ethiopia Duromina boasts a distinct floral note on the nose. Hints of black tea and peach intermingle beautifully, leading. Its super smooth light roast for all the complexity. A hint l of red berries adds depth/balance, while its complex and evolving acidity leaves a long linger on the palate.

    Cupping Method:Filter at New York Coffee Festival

    1 year ago·See more from Theo
  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 5 stars out of 5

    5.00 - Average

    Rated 4.5 stars out of 5

    4.50 - Aroma

    Rated 4.5 stars out of 5

    4.50 - Finish

    Rated 5 stars out of 5

    5.00 - Flavor

    Rated 5 stars out of 5

    5.00 - Acidity

    Rated 4.5 stars out of 5

    4.50 - Balance

    The Honduras El Pino is a unique gem. It offers an inviting blend of chocolate notes, paired with gorgeous acidity. The hibiscus and lime undertones present a delightful surprise, adding depth without becoming overpowering. Its a brew that keeps your palate intrigued, making it a very interesting coffee experience. Its almost 2 different coffees and one with the front of the palate like an expensive dark chocolate and the second half a hibiscus tea. Highly recommended for those seeking a fresh twist on their usual cup.

    Cupping Method:At New York Coffee Festival, filter from Parlor booth

    1 year ago·See more from Theo
  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 4.5 stars out of 5

    4.50 - Average

    Rated 4 stars out of 5

    4.00 - Aroma

    Rated 4.5 stars out of 5

    4.50 - Finish

    Rated 4.5 stars out of 5

    4.50 - Flavor

    Rated 4.5 stars out of 5

    4.50 - Acidity

    Rated 4.5 stars out of 5

    4.50 - Balance

    Parlor Coffee's Prospect blend offers a unique and delightful experience, especially when tried as a filter coffee. The notes of blackberry are prominent, bringing a hint of berry sweetness to the cup. This is beautifully complemented by the subtle undertones of black tea which lend a slight tannic touch. Additionally, the refreshing hints of lemon-lime provide a bright and zesty finish, making this blend a really pleasant composition of flavors.

    Cupping Method:Sample at New York Coffee Festival

    1 year ago·See more from Theo
  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 4.5 stars out of 5

    4.50 - Average

    Rated 4.5 stars out of 5

    4.50 - Acidity

    Very smooth, nice acidity. Brown sugar, blueberry, nice streak of acidity, nice and clean finish.

    Cupping Method:Filter at New York Coffee Festival

    1 year ago·See more from Theo
  • Avatar
    Victoria S-C

    608 roasts rated, avg score of 4.32

    Rated 4.5 stars out of 5

    4.50 - Average

    I tried this coffee and a Honduras at Parlors booth at the New York Coffee Festival. I liked this one more.
  • Avatar
    Emily Schadler

    93 roasts rated, avg score of 4.24

    Rated 4.5 stars out of 5

    4.50 - Average

    Rated 5 stars out of 5

    5.00 - Aroma

    I loved the tart, grapefruit kick in this cup. This aroma was out of this world, such a pleasant experience.
  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 4.5 stars out of 5

    4.50 - Average

    Smooth, medium level cold brew with chocolate, fruitiness, and nicely balanced.
    1 year ago·See more from Theo
  • Avatar
    Victoria S-C

    608 roasts rated, avg score of 4.32

    Rated 4 stars out of 5

    4.00 - Average

    Rated 4 stars out of 5

    4.00 - Flavor

    Rated 4 stars out of 5

    4.00 - Acidity

    I tried this and a Parlor Ethiopian and like the Ethiopian more. Good but not quite balanced.
  • Avatar
    Theo Chan, Managing Editor

    1481 roasts rated, avg score of 4.30

    Rated 3.5 stars out of 5

    3.50 - Average

    I tried 5 Parlor Coffees and this was the only one that wasnt a hit for me. A too little acidic. Good complexity and nice lime finish thats pretty clean. Some very dark chocolate character. The acidity was just out of bounds and since they pulled it I cant really give it a pass. Could have been an under extraction. I watched the barista and she was a pro though.

    Cupping Method:Espresso pulled by Parlor Barista

    1 year ago·See more from Theo