Parlor Coffee
Brooklyn, New York
4.43(9)
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.
Show moreParlor 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.
| Name | Roast Level | Bean Source |
|---|---|---|
|
5.00(1) |
Light | Ethiopia |
|
4.50(2) |
Light | Colombia |
|
4.50(2) |
Light | Honduras |
|
4.50(1) |
Light | International Blend |
|
4.50(1) |
- | Kenya |
|
4.50(1) |
- | - |
|
3.50(1) |
Light | Americas Blend |
| - | Colombia | |
|
0(0) |
- | Colombia |
| - | Ethiopia | |
| - | Ethiopia | |
|
0(0) |
- | Guatemala |
|
0(0) |
- | Kenya |
|
0(0) |
- | Peru |
|
0(0) |
- | Colombia |
Top Reviews(9)
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Ted Chan, Managing Editor1094 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
5.00 - Finish
4.50 - Flavor
5.00 - Acidity
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. It’s 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
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Ted Chan, Managing Editor
1094 roasts rated, avg score of 4.28
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
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. It’s a brew that keeps your palate intrigued, making it a very interesting coffee experience. It’s 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
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Ted Chan, Managing Editor
1094 roasts rated, avg score of 4.28
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
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
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Ted Chan, Managing Editor
1094 roasts rated, avg score of 4.28
4.50 - Average
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
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Victoria S-C404 roasts rated, avg score of 4.32
4.50 - Average
I tried this coffee and a Honduras at Parlor’s booth at the New York Coffee Festival. I liked this one more. -
Emily Schadler93 roasts rated, avg score of 4.24
4.50 - Average
5.00 - Aroma
I loved the tart, grapefruit kick in this cup. This aroma was out of this world, such a pleasant experience. -
Ted Chan, Managing Editor
1094 roasts rated, avg score of 4.28
4.50 - Average
Smooth, medium level cold brew with chocolate, fruitiness, and nicely balanced.
-
Victoria S-C
404 roasts rated, avg score of 4.32
4.00 - Average
4.00 - Flavor
4.00 - Acidity
I tried this and a Parlor Ethiopian and like the Ethiopian more. Good but not quite balanced. -
Ted Chan, Managing Editor
1094 roasts rated, avg score of 4.28
3.50 - Average
I tried 5 Parlor Coffees and this was the only one that wasn’t a hit for me. A too little acidic. Good complexity and nice lime finish that’s pretty clean. Some very dark chocolate character. The acidity was just out of bounds and since they pulled it I can’t 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
