Coffee Makers
* Please note that the prices in this catalogue may be subject to change. *
to our W elcome catalogue
Welcome to our new catalogue! It has been a long time coming and we hope you enjoy it and find it a helpful reference. We have included: our history, a list and descriptions of all our coffees and the various roasts we do, an in-depth tea section, herbal teas and chais, loose spices, some brewing instructions, and finally we have included our most popular brewers including espresso and cappuccino machines. You should also know we stock a large number of carafes, gaskets, and parts for all the espresso machines and brewers we sell, as well as some older parts for machines that are no longer made. In addition, we repair La Pavoni, Rancilio and Gaggia home espresso makers.
About Our Coffees
Our main roaster is located at 142 8th Street in Brooklyn. Most of our roasting and blending is done there. We blend after roasting. We also roast at our main store located at 201 Bleecker Street in Greenwich Village. Some of our most exotic coffees are roasted there in small batches, 24lbs and less. You can be confident that our coffees are very fresh as we roast every day and operate like a bakery.
It is exciting to note that the number of coffees available has grown. Many farms, eager to sell their crops to specialty coffee roasters, have begun using better methods of cultivation. This has even resulted in farm managers developing some new ways of processing as well as resurrecting some of the almost forgotten methods, like fermentation. Not to digress, but for years the tea gardens have been able to produce many different styles of tea by what they do to the tea during processing, a unique tea like Darjeeling is a good example of this. So in the same way, coffee farm managers and agronomists can use their processing methods to create different flavor characteristics. It's important to note the basic difference that all tea comes from the same
variety of plant, while with coffee there are many different varieties of plants.
While searching for different coffees to roast, I receive green coffee samples from all over the world and cup each and every one to determine what’s good, based on what my education, experience, and palate tells me. I try my best to offer coffees that are true to their cup characteristics and origins as well as being enjoyable to drink. And, if you drink one of the coffees I roast and you find it not to be what it should, send it back and I will gladly refund you.
Sales! Sales! Sales!
We have two big coffee sales per year. The first is the Springtime Sale, which starts April 15th (for much needed tax relief) and continues through April 30th. The second is Peter’s Birthday Sale, which starts on October 22nd (my birthday) and runs through October 31st (Halloween). During these sales we feature many of our most popular coffees, dark chocolate candies, and filters too. This is a great time to stock up! We send out a flyer and emails announcing these sales, so if you are on our mailing list you’ll automatically get one. If not, just call and we can send you one.
We also have weekly specials. Every Thursday there’s a new trio of sale coffees: one regular, one decaf, and one organic. Visit our website to see what’s on sale or to sign up for weekly email notifications. Keep in mind that the weekly specials change every Thursday.
Attention, all you tea drinkers! Our annual Mid-Winter Tea Sale starts every Valentine’s Day and continues through the second half of February. All loose teas, tea bags, and tea brewing accessories are 20% off during this sale. This is a great time to try different teas, and the wide diversity of teas available to us makes this very possible. Without leaving your kitchen table you can travel thousands of miles away, savoring the flavor of another place and time.
Espresso Machine Repair
If you have a well-loved (or even a not-so-well-loved) espresso machine that has fallen into disrepair and you want to have it brought back to life, we can do it for you. Read our section concerning Espresso Machine Repair on page 74 for more info. We do excellent work.
Wholesale
All of our coffees and teas are available for wholesale. There are hundreds of options to choose from and we specialize in tailoring custom blends for your business. Espresso machines and coffee equipment are also available for purchase and can be shipped anywhere. We offer installation in New York City and the surrounding Tri-State area. Please call us for more information.
How to Contact Us
Please use our toll-free number, 800-453-5908, when you're calling from outside of New York City. It will save you do-re-mi. We are available 8am to 6pm Monday through Friday, 9am to 5pm on Saturday, and 10am to 5pm on Sunday. During these hours, your calls will be answered by someone who can help with any questions you may have concerning coffee or tea, buying or brewing, and they can take your order.
If you are into the internet, visit us at our website portorico.com. There you can view all our coffees and teas, stay updated on new offerings and weekly sales, see a picture of me (with hair), and a picture of the building on Bleecker Street that I grew up in and that houses our main store. Best of all, you can place an order online as well.
You may place your orders by mail, calling us at 212-477-5421 or toll free outside of NYC at 800-453-5908, emailing us at orders@portorico.com, or going online to portorico.com.
To all my customers of long standing and to all of you who are new, thank you for your loyalty and support. I hope this new catalogue meets your expectations.
Enjoy!
Peter Longo owner
A Short History of Porto Rico
In the early 1900s, and continuing through the 1920s, the influx of Italians to Greenwich Village was tremendous. My grandparents arrived around 1900 and set up a bakery at 201 Bleecker Street. They baked Italian breads, pizza (nothing like the pizza of today), and in addition, turkeys and hams for customers, because at that time most people didn’t have their own ovens. In 1907, a man named Patsy Albanese started Porto Rico Importing Company across the street at 195 Bleecker. Porto Rico was one of a number of stores that sold products essential to the daily comforts of newly arrived Italian immigrants (spices, syrups, dried mushrooms, oils, pasta pins, and of course, fresh coffees and tea).
In 1958 Patsy Albanese was getting older, and he approached my father to buy his store. My father was a baker, like his father before him, but was tiring of the bakery life. It was physically hard with very long hours. He would start baking at 3am, open the store at 6am, do his deliveries to restaurants while his sisters watched the store (they were all raised upstairs at 201 Bleecker), and then close the store at 6pm. Patsy sold my father his store, my father rented out the bakery, and Patsy retired. All in all it worked out well for the two families.
As divergent groups of Bohemians, Italians, beat poets and artists all came together in Greenwich Village and lived together in harmony, they all had to eat and of course, drink coffee. The blending of those folks and their different perspectives was exciting and mind-altering to experience. As the Village developed so did we. We expanded the number of roasts we did and enlarged the inventory of coffees we roasted. When our customers traveled and returned home, they came in for their weekly half pound, and would say things like “Mr. Longo or Mrs. Longo (my
mother was very influential in developing new kinds of things to carry), I recently went to such and such place and the coffee was excellent. Could you get me some?” We would ask a million questions like: “What did it taste like?, How was it roasted?, How did you drink it?”, and then we would do the research through our green coffee suppliers and try to get it. In this way we built a large selection of coffees and teas. It has been and continues to be quite the education.
I grew up in the store. As a kid, my first job was to make deliveries of coffees to the various cafes. After I took an hour to deliver five pounds of espresso just around the corner, my father would say "Where the hell have you been? It took an hour to go around the corner!" I couldn't help myself, there was a revolution in the air on MacDougal Street. I was in paradise. As I grew older, I ran the business for my parents, taking over when they went on vacation. In 1965, we moved the store from 195 Bleecker Street across the street to 201 Bleecker. The bakers to whom my father rented the store retired.
In 1973, I returned home from college and took a larger part in operating the business. My early education about coffee was at the hands of my father and his contemporaries, all experienced men knowledgeable in cup quality, blending and roasting. Between 1973 and the present, a number of changes have taken place at Porto Rico Importing Company. Instead of roasting and packing our mail and wholesale orders in the back of the store, we now roast most of our coffees at our warehouse in Gowanus, Brooklyn. We still roast the coffees every morning, gauging what we need for a few days worth of business. Operating much like a bakery, we roast on an as-needed basis, so that the coffee is consistently fresh. We send the coffees to the stores (by now, four) everyday. The sacks are still warm when they arrive. I have worked hard to make sure that as the business grows it remains true to the sensibility of a neighborhood shop, in which the workers and customers are all part of the same extended family. There are some things that haven't changed and will never change at Porto Rico Importing Company: Everyone is welcome to shop here. The coffees are murderously fresh. They are true to their origins and reflect the true characteristics of their cup qualities. The prices are fair. We enjoy the idiosyncratic nature of coffee. It's great that each person drinks it their own way. Well they should, as this may be the last bit of freedom of choice we have in a world gone mad with restraints!
Single Origin
Light/American Roast
These Single Origin coffees are all Light Roast or American Roast. They are unblended coffees straight from their countries of origin. They are brown in color, having achieved the second crack while roasting, which is the minimum required for coffee to be brewed. The beans are dry and show no oil on their surface.
European Prep (EP)
Term Legend
Strictly Hard Bean (SHB)
High Grown (HG)
Strictly High Grown (SHG)
From Africa
Africa produces more than 20 different coffees. In Ethiopia, coffee has grown since before the dawn of man. It is from here that coffee originated and then spread across the globe. There are more than seven varieties of unwashed, semi-washed and washed coffees from Ethiopia. There are Djimmah, Lekempti, Harrar, Yirgacheffe, Sidamo, Limu and Bebeka varieties, all offering different flavor profiles. Djimmahs and Lekemptis are almost never seen for retail sale in the US, as they are used by commercial roasters for decafs. Harrar, Yirgacheffe (pictured below), Sidamo and Limu are excellent and have become pretty common among specialty roasters.
The Kenyans have gone out of their way to organize their coffee production, resulting in an excellent cup with a unique winey flavor. They pick only ripe cherries, over seven pickings, and process using the wet method. Kenyan coffees demand special handling. High-speed roasting can make these coffees too intense and give them a metallic edge.
Ethiopian Yirgacheffe
From Asia & the Pacific
There are many coffees grown in Asian and Pacific countries. Some of them are India, Sri Lanka, Thailand, Cambodia, Vietnam, Indonesia, Malaysia, Australia, Philippines, French Polynesia, Taiwan, Vanuatu, China, Laos, Hawaii, Cook Islands, Papua New Guinea, and New Caledonia. You will not see many of these in a store like mine because I roast Arabica type coffees and many of these countries produce Robustas. That being said, you have tasted them used in blends commercially available in your supermarket. These Robustas are very inexpensive and are used extensively to reduce the cost of these commercially available coffees. I am constantly on the lookout for new coffees from this large growing region. We are currently carrying coffees from Hawaii, India, Java, Papua New Guinea, Sulawesi, Sumatra and Thailand. The island of Java in Indonesia is famous for its fine coffee. In 1699, the Dutch governor in Malabar (India) sent a Yemeni coffee seedling to the Dutch governor of Batavia (now Jakarta). In 1711 the first exports were sent from Java to Europe by the Dutch East India Company (VOC), established in 1602. Within 10 years, exports rose to 60 tons per year. Java was the first place, outside of Arabia and Ethiopia, where coffee was widely cultivated. VOC monopolized world coffee trading from 1725 to 1780. This coffee is the true “Java” part of the famous “Mocha Java Blend”. It is produced in an area of Western Java in the mountains west of the city of Bandung, called Preanger. It has a creamy mouthfeel with hints of flowers and spices. It has a bright but very subtle earthy finish, as is natural with this semi-washed coffee.
From Elephant Nature Park in Chiang Mai, a world-changing Thai sanctuary. At ENP they grow a combination of Bourbons and Caturras (shadegrown under lychee trees), wash and mill them. They combine their coffee with coffee grown at five neighboring villages, and sell it to finance their mission to provide a sanctuary for forgotten animals. From every pound sold of this coffee, we will save $1.00 and put it towards saving an elephant from captivity and placing him/her in a sanctuary. We're happy to bring you this great coffee and to support a great cause!
From Central America & the Caribbean
Central America is known for mild coffees in the trade. (When I use the term trade, I am referring to professionals whose job it is to blend, roast, and understand the profiles involved in coffee so they can keep a blend like Maxwell House (for example) consistent. These are the highest paid people in the coffee business.) These coffees are called milds because their flavor, while being distinctive, is mild in nature and can be used as a stand-alone coffee or to add nuance to a blend.
Costa Rican coffees are good examples of milds. Costa Rica has a strong tradition of cultivating excellent coffee. They take great care and have done large amounts of research to produce excellent quality. Their reputation is well deserved. Costa Rican coffees are very pleasant to drink, with light acid, and full body.
Coffees from Mexico are another good example of milds. Milder than Costa Ricans, they lend themselves to being roasted darker. They are great
Costa Rican
From South America
South America commonly has stronger coffee with more backbone than Central American coffees. Coffees from this large geographic region can easily stand on their own. The best example would be coffee from Colombia. I purchase only Supremos. Traditionally there are two basic types of Colombian coffee, Excelsos and Supremos. The difference is in the style of coffee, which means what the coffee looks like. Truth be told, the Supremos are better cared for in their production, resulting in cupping excellence. Drinking an excellent Colombian will result in a good aroma, sweet piquant flavor, and full body.
Coffee from Peru is another good example of coffee from South America, with washed Chanchamayos being the best coffee produced in Peru. They have excellent body with great flavor and aroma.
Brazilian coffee is very interesting and I'd be remiss not to address it. Good Brazils are referred to as "fine cupping, soft, or strictly soft". These little gems are some of my favorites. They lend themselves to a dark roast without getting bitter. And when blended into an espresso, they can make the right blend dreamy, like in our Café Blend.
There are five coffees in our Café Blend and French Italian Espresso. I was once asked why there are so many coffees in my espresso blends, or rather blends that I create expressly for use in an espresso machine. I was shocked. Blending coffees is an art that results in the best cup! When I drink my Café Blend in the morning, it is delicious and very satisfying... no matter what horseshit is on the radio.
Full City Roast
Now this is an interesting name isn’t it? All it means is that the coffee is roasted a shade darker than a light roast. In big cities, because of the wide diversity of folks, collectively they prefer their coffee a little darker. Hence the term Big City roast. This isn’t so much true today as it was years ago because the popularity of coffee has increased to the point that people all across America and the world are interested in drinking excellent coffee. But the label is still used to denote a coffee darker than an American “light” roast.
When coffee was brought by sailing ships from the East to Europe, it took about six months to make the trip, during which the coffee aged in the moist ocean air acquiring a unique flavor. India has recreated this aging process with open warehouses that let in the Monsoon winds, which after six weeks' time turn the green beans a golden yellow, a color that accompanies a mellowing of the cup and deepened intensity of flavor.
Roasted just to the cusp of when the coffee sweats and the oils are forced to the beans’ surface. This generates more flavor and some coffees lend themselves to this shade, others do not.
Espresso Roast
The word Espresso has taken on lots of different meanings over the years. Originally it described a brewing technique in which pressure and steam brewed coffee. Espresso then began to describe a shade to which coffee was roasted. All very confusing. Let me shed some light on Espresso.
While growing up I watched my grandparents and parents drink coffee in small demitasse cups made in a Neapolitan stovetop, which produces an espresso similar in consistency to an American drip. Espresso was also made in a Moka Express, which forces steam up through finely ground coffee into the top of the coffeemaker. This produces a concentrated brew typically sipped from small cups. At the turn of the century commercial-sized machines with boilers were developed, and cafes began serving espresso to their customers.
Every Italian family has Neapolitan and Moka Express stovetop brewers of many sizes in their home. The various sizes accommodate different amounts of company. When your aunt and uncle arrive, you might use the 6-cup model. If it's just your parents, they might use the 3-cup. There are many graduating sizes for your various needs, all the way up to an 18-cup (the monster). Leave it to those Italians!
So how did espresso come to represent a SHADE OF ROAST? It’s actually a mystery to me. All I know is that any coffee can be brewed in the espresso style. It must be ground properly for the coffee maker, either drip grind for the Neapolitan style, or extra fine for the Moka Express. By the way, you will know it's ground too fine if the top of the Moka Express doesn't fill up with coffee but only fills a half or a third of the way. All this brings me to our espresso coffees. These are the styles of espresso I roast and blend.
Cafe (roast)
I am including the Café Blend because while not a specific roast, it is unique in its roasting shade. Here is the story. While in Rome, I noticed the espresso was roasted very light. Some as light as our light American roast. Sant'Eustachio of Rome is one of these. When I came home, I began to experiment and came up with the Café Blend.
MoKa Express
NeapOLITaN
The Blend itself is a mixture of five coffees and is very creamy, smooth, and my favorite. It has thick crema and even if you brew it in a drip style coffee maker, you will see the crema if you look at the grinds after it has finished brewing.
The name of our French Italian Espresso (below) is a misnomer as there is no such thing, except that when I was growing up our bakery was called Longo’s French and Italian Sanitary Bakery. My father roasted our espresso to a dark shade of brown but not black and named our house espresso French Italian Espresso. This caused tremendous amounts of confusion. But it's accurate to say that back in the 40’s, 50’s, 60’s and 70’s, Italians liked their espresso dark brown with an oily sheen. The oily sheen indicated that it was freshly roasted (the oil had not evaporated), and dark brown but not burned black.
Italian Espresso
My father and mother are turning over in their graves that I am roasting this dark. The beans are very, very dark brown (I hope), almost black. I was forced into roasting this dark because kids from Seattle came to my store and demanded it. So being a good retailer I produced some.
Organic Coffees
You may have noticed some of our coffees are distinctive not only for their quality, but also for helping to address environmental issues and concerns of economic equity. The farms from which these coffees originate are certified by the following agencies and are marked with these icons:
Fair Trade (FT). Guarantees farmers direct trade and a fair set price. Benefits include better housing, education, healthcare and investments in sustainable farming and quality.
Special Blends
What follows is a list of our signature blends that are very popular with our customers. Some were blended to satisfy a particular customer’s taste and have gone on to become generally popular, while others are named for geographic locations because they reflect the coffee tastes of those places.
Custom Blending has always been a tradition here. Tell us how you like your coffee and we can tailor a blend to your taste. If you'd like, we'll even remember it for you to make reordering easy.
60th
BIRTHDAY BLEND.
Blended to celebrate my 60th birthday, it’s a blend of three single-origin coffees roasted just short of a Vienna. It’s full-flavored but not so dark to develop the surface oil and flavor of a darker roast.
100th ANNIVERSARY BLEND.
$15.99
Six different coffees roasted to a full city - a shade darker than American but lighter than a Vienna roast - a delicious and unique brew!
AGGIE’S BLEND.
2/3 Colombian Supremo and 1/3 French Italian Espresso. Named after Aggie, a woman who ran a great restaurant called Aggie’s here in Greenwich Village. She was famous for her excellent food and her great coffee. It’s strong, but the high percentage of Colombian Supremo gives the blend a nice roundness so it avoids being bitter. It’s excellent.
ORGANIC FAIR TRADE
ALEX’S BLEND.
A blend of organics in both American and French roasts, similar in strength to the Peter’s Blend.
AUGGIE’S BLEND.
$15.99
1/2 French Italian Espresso and 1/2 House Blend. The espresso’s strong flavor is what dominates this blend. Named after a tiny coffee bar in Soho where artists, writers, and characters of all sorts used to go to drink strong coffee and smoke strong cigarettes.
BEDFORD BLEND. . .
$15.99
3/4 House Blend and 1/4 French Italian Espresso. The espresso adds a little zip to the House Blend.
ORGANIC FAIR TRADE
A blend of organic coffees in both a Vienna and a soft French roast. Like the Black & Tan beverage, it’s rich, creamy, velvety and robust.
BUDAPEST BLEND.
Heavy, smooth, and velvety to drink. Stands up well to milk or half-and-half.
CAFE BLEND.
A mixture of five coffees from South and Central America, as well as Africa. The exact mixture is my secret, but the result is delicious. It’s similar in roast to Italian espressos - that is, a shade between Viennese and French. It’s creamy and strong without being bitter and produces lots of crema when made in an espresso machine.
DANISH BLEND.
1/2 Mocha Java and 1/2 French Mocha. This very popular blend is stronger than Peter’s. Being half French, it’s dominated by that French roast flavor. The Mocha & Java blend it’s mixed with is full-bodied for a light roast blend, so this mixture has character and flavor.
ORGANIC FAIR TRADE
An espresso blend that’s sweet and round to start, with a nutty finish ESPRESSO CENT’ANNI.
While looking for new coffees, I came upon some extraordinary samples... delicate and very flavorful of the bourbon variety. I then created an espresso blend using these and other excellent beans and named it Espresso Cent’anni. It’s so good, it’s maddening!
FRENCH MOCHA.
Our most popular French roast, medium-bodied with a hint of spice.
FRENCH MOCHA JAVA.
Roasted to a French for those of you who love the Mocha and Java blend but want a stronger version.
FRENCH ITALIAN
ESPRESSO.
The same mixture as the Cafe Blend, but roasted to an espresso. This is our most popular espresso. The beans are very dark brown and covered with coffee oils. It yields a strong dark espresso with thick dark brown crema. It’s my older Italian customers’ favorite.
HOLIDAY BLEND.
Roasted between an American and a Vienna roast, our Holiday Blend consists of four different coffees, mixed together to achieve a smooth and full-bodied brew (it is not a flavored coffee).
ORGANIC FAIR TRADE
HOLIDAY BLEND.
A festive blend of organic coffees from Central and South America roasted to a full-city. It’s bright and balanced with hints of spice, creamy and well-rounded (it is not a flavored coffee).
HOUSE BLEND.
Originated by my father from his days at Fromme’s Coffee Company. It is medium in strength, with excellent flavor and acidity. It is our most popular light roast blend.
ICED COFFEE BLEND.
$15.99
Smooth and rich with chocolaty notes. Ideal for cold-brewing... and when brewed hot, is deliciously robust. Perfect either way!
ITALIAN ESPRESSO.
The darkest and strongest of our espressos.
KATE’S BLEND.
$15.99
A very well-balanced blend of predominantly Viennese roasts with a small amount of French. Coffee origins are Indonesia and South America. In coffee talk it cups with a sweet snap and a smooth finish.
MOCHA JAVA.
Roasted to an American Roast, this is the traditional M&J Blend. The spicy heaviness of an Indonesian mixed with the winey sweetness of a good Ethiopian. A strong and full-bodied light roast coffee blend.
NAIROBI BLEND.
1/2 French Roast Colombian Supremo and 1/2 Kenya AA. An excellent blend I created by accident. I mistakenly mixed these two coffees when I didn’t move the Colombian out of the roaster’s cooling bin fast enough. I tasted the result and it was great, strong and smooth with a winey Kenyan aftertaste. It’s named after a late good friend named Jane who was in love with Mr. Nairobi (the body builder), but that’s another story.
NEW ORLEANS.
1/2 Mocha Java, 1/4 French Mocha, 1/4 French Chicory. Mixed half and half with hot milk, it’s a pleasure to drink. Very popular in Louisiana, most notably
PER LB. in New Orleans. The addition of chicory was originally intended to extend the coffee, but over time became so integrated into custom and habit that it is woven into the very fabric of “The Big Easy” culinary culture. We also sell the beignet mix (page 60), so while you’re drinking your New Orleans blend and listening to Satchmo, you can also enjoy “dunking” New Orleans style.
NORTHEAST BLEND.
$15.99
A blend of high-grown tangy Central American beans mixed with milder South American beans, the Northeast is darker than a full city roast, but not quite as dark as a Vienna roast. This blend has a sweet full-bodied flavor without the heaviness of a French roast.
PETER’S BLEND.
For my taste it's a toss-up between this and the Nairobi Blend. This blend is 1/3 French roast and 2/3 American roast, so it's got the punch, but it's still smooth enough that what little hair I have left doesn't fly out when I drink it!
PETER’S LIGHT BLEND.
1/2 Peter’s Blend, 1/2 Swiss Water Process Decaffeinated Peter’s Blend. The caffeine content is reduced by half, but the flavor remains. So if you want to cut down on the caffeine intake but don’t want to go completely decaffeinated, this should do the trick.
ORGANIC FAIR TRADE
PETER’S BLEND.
1/3 French roast and 2/3 light roast. All the deliciousness of our famous Peter’s Blend, and it’s Organic and Fair Trade too!
ROSE’S 100th BIRTHDAY
BLEND.
A mix of four coffees roasted between an American & a Viennese roast. This is a coffee you can drink with milk. It is sturdy and full-flavored, a big rush of sweet piquant flavor followed by a nutty finish.
TURKISH BLEND.
This blend of light and dark coffees is ideally suited for brewing in the Turkish style.
Swiss Water® Process Decaf
The Swiss Water® Process decaf coffees contain absolutely no chemicals. The beans are shipped to us in their green, unroasted state, and we do the rest. These beans are 98% caffeine-free. That’s about 15 milligrams of caffeine per cup of coffee. Of course, a lot depends upon a number of factors, such as the fineness of the grind, how much coffee you use, and how you brew it.
Not all decaffeination processes are chemical-free. And some are allowed to be labeled “naturally decaffeinated” because the chemical solvent used to decaffeinate the beans is a naturally occurring substance, not synthesized artificially by chemistry. Only two processes are absolutely chemical-free. One is the water process decaf and the other is the C02 process. I like the water process decaf better for taste.
A long time ago when my mother still worked behind the counter, she would break up pieces of dried orange peel, cinnamon sticks, and clove, adding them to the coffee she was weighing out for a customer if they requested something special. This really caught on and became a very popular request. She also devised a method whereby we would grind up espresso, lay it out on a long table that had sides, and spray sambuca extract onto it. It was my job to mix it over and over again until it was thoroughly blended. Then we packed it into 1/2 lb. bags and stacked them on the counter. Those packages smelled great, and when you brewed espresso with that flavoring, the aroma would knock you out. Now flavored coffees are everywhere, and what was once a pleasant novelty of a few selections has become a deluge of flavors. I still get requests for flavored coffee blended like we used to do it and we still honor these requests.
Today, the flavors are added a little differently. After roasting the coffee, we weigh it out into 25 lb. sacks. They are poured into a small drum that turns, and while it’s turning the flavoring is added. Then you mix it and mix it until it is thoroughly blended. The secret is in the recipes that are followed when creating the different flavors. Hazelnut, for example, would be undrinkable if it were 100% Hazelnut. It’s just too bitter. What’s the recipe?
That’s a state secret. But I’ll tell you one thing: it took three months to refine these concoctions, and they taste really good. What follows is a list of flavored coffees.
Hazelnut
Light Roast Flavors
Amaretto
Banana Creme
Blueberry Creme
Cappuccino
Caramel
Chocolate
Chocolate Cherry
Chocolate Cinnamon
Chocolate Mint
Chocolate Raspberry
Chocolate Strudel
Cinnamon
Cinnamon Hazelnut
Cinnamon Orange
Coconut
Double Nut Fudge
Egg Nog
Frangelica
French
Hazelnut
Irish Creme
Macadamia
Maple Walnut
Mexicali Creme
Mint
Orange
Peaches & Creme
Pecan
Praline
Pumpkin Spice
Sambuca
Strudel Cake
Swiss Chocolate Almond
Tiramisu
Toasted Almond
Vanilla Almond
Vanilla Bean
Roast Flavors
French Cappuccino
French Chocolate Cinnamon
French Cinnamon
French Cinnamon Hazelnut
French Cinnamon Orange
French Hazelnut
French Sambuca
French Tiramisu
French Toasted Almond
French Vanilla Almond
French Vanilla Bean
French Vanilla Bean
After years of drinking coffee, I found myself stimulated beyond all reason. At this point I was drinking about seven to ten cups a day. I cut my consumption to two cups per day, and only in the morning, as I am a slow waker. However, I still needed something in the afternoon and eve nings. Something comforting, something ritualistic. I started drinking tea... darjeelings are my favorites.
All tea leaves are plucked from their plant. A pluck may be “fine” when the picker harvests only the tips (two leaves and a bud), or “coarse” when many leaves and even some woody stems are stripped from the tea bush. Once plucked, they find their ultimate form through the process of withering (oxidation), which reduces the moisture content in the leaves. Afterwards the leaves undergo rolling and firing, which stops withering and fixes the leaves' form. The order of these last steps varies depending on the type of tea and the preference of the farmer, which creates an incredible variety of tea types. Teas that are fired right after harvest are green, oolongs arise from a short wither, and black teas have the strongest and darkest liquor from a full oxidation.
White
White teas are for the most part plucked from the bush and airdried. There is a misconception that they are unoxidized, they in fact oxidize a small amount in the time between being plucked and dried. White teas are traditionally from southeast China and consist only of buds (Flowery White Pekoe). More recently however, newer style white teas have been developed (Mutan White and Sow Mei White) that include leaves with the buds. This brings down the price but keeps much of the delicate sweetness that white teas are so famous for.
breWINg: as WITh aLL Tea There Is NO rIghT Or WrONg Way, buT WhITe Teas geNeraLLy breW besT aT 180°-190°
FOr 3-4 mINuTes, WITh 1½ TO 2 TeaspOONs per cup.
The traditional white tea, all buds with silvery white hairs, sweet taste.
Long silvery buds with light and dark green leaves. White buds with a gold tint.
The leaves are withered indoors, to reduce moisture levels, and then they are dried in tumblers. White tea is not de-enzymed nor rolled, making it the most minimally processed of teas. There is monitoring of air circulation during the withering process, which may last up to 36 hours. Along with Gong Mei white tea, Sow Mei is a staple offered at dim sum restaurants in China and Southeast Asia. This tea is a little toasty and nutty, and it’s good cold as well.
Sow Mei White
The two main producers of quality green teas, China and Japan, differ on their preferred method of manufacture. The Chinese tend toward pan-fired teas, meaning the leaves are heated via a wok-like pan to arrest enzyme activity inside the leaves (Lung Ching Dragonwell and Lung Ching Special Grade are the most famous examples). Appearance is important to Chinese teas. While the leaves are being fired, they are shaped and formed, often by hand, into whatever the desired form - flattened, curled, or as in the case of the Pinhead Gunpowder, rolled into tight balls. The Japanese prefer to steam their leaves and then press them flat (appearance is less important here, consistency is the goal). Steaming creates a tea that is bright in color and taste. The Gyokuro Jade Dew is Japan’s most honored tea, made from bushes kept in the shade.
breWINg: greeN Teas geNeraLLy breW besT aT 170°-180° FOr 2-3 mINuTes. ONe heapINg TeaspOON per cup. JapaNese-sTyLe Teas sTeep FasTer ThaN chINese, sO yOu may WaNT TO sTeep Them a LITTLe Less.
Literally, “eyebrow tea” for the shape of the leaf.
Flat green leaves, clear sweet brew.
Tender bud sets, requires great skill in firing.
Extra fine, tightly rolled leaves, “pearl tea”.
This green tea comes from NW Hunan province, a mountainous area that stays cool and misty with filtered light. The term "maofeng" literally means downy summit/peak, and refers to lighter rolling pressure used during processing. The leaves are left not very compact or dense. The leaf style and flavor are a step up from two other well-known China green teas, Gunpowder and Chun Mee. The latter two are baked during the final processing stages, whereas the Maofeng is not. The resulting Maofeng cup is golden and its taste exemplifies a traditional classic China green - vegetal with a soft finish, without astringency or grassiness. This is an easy drinking green, showing purity and flavor that isn't too mild or bland.
Fresh, full flavor, bright green when brewed.
Meticulously plucked (only 3-5 kg per worker per day) and full of light green to silver tips. Interestingly, this tea is curled but was not rolled. Despite a terrific clean, soft flavor, it remains rich and full with an excellent mouthfeel! Limited supply.
With toasted rice and popped corn.
Flat leaves, steamed to seal in flavor.
Long narrow leaves, fragrant, elegant flavor.
Unlike other teas where the leaf is being steeped, with Matcha you are consuming the entire leaf. This makes a single serving much higher in caffeine, equal to that of coffee. Great for drinking on its own or using as an ingredient. It is from Kirishima, Kagoshima Prefecture, Japan. It uses four cultivars: Blend of Saemidori, Okumidori, Yabukita, and Asanoka.
Oolong
Oolongs are considered by many to be the most difficult to produce and the most interesting to taste. Unlike green teas, which are not allowed to oxidize at all, or black teas, which are 100% oxidized, oolongs are partially oxidized, falling somewhere in between. Wherein they fall depends upon the tea. They can be very green (Ti Kuan Yin) to almost black. Taiwan, still referred to as Formosa in the tea world, is considered by many to be the champion of oolongs. Prized Taiwanese oolongs are often drank in a ceremonial style in which the tea is brewed for short periods with many infusions (30 seconds to one minute per infusion, for up to 20 infusions depending upon the tea!). The Taiwanese treasure their tea and with good reason (see Tung Ting Oolong).
breWINg: Due TO The WIDe raNge OF cOLOrs aND shapes There Is NO ONe Way TO breW aN OOLONg. DarKer Or FLaTTer OOLONgs I breW mOre LIKe a bLacK Tea: 3-4 mINuTes aT arOuND 200°... greeNer Or mOre curLeD, baLLeD OOLONgs I sTeep Less: 2-3 mINuTes aT arOuND 180°, WITh muLTIpLe sTeeps. hIgh graDe OOLONgs are meaNT TO be sTeepeD muLTIpLe TImes, maKe aT LeasT Three Or FOur cups FrOm Them aND LOOK FOr FLavOr chaNges as yOu gO!
Large delicate leaves, complex flavor.
From Fumei Village, Daping Township in Anxi County in southern Fujian. Anxi County is known primarily for its Ti Kuan Yin teas, but Hairy Crab (along with Qi Lan and Ben Shan oolongs) is one of the better known varietals. The tea is named for the fine downy hairs on the underside of the tea leaves, and the tea gardens are situated at an elevation of 900 meters.
A smooth Chinese Oolong carefully scented with Magnolia blossoms.
(Dan Cong) This aromatic tea is made of large leaves grown on tall trees that require ladders for plucking. The garden is in the Chaozhou District in the Guangdong Province at an elevation of 1,400 meters. Great for gongfu brewing (1/2 minute for first infusion, 1 minute or so for each infusion after that), or I like it cold-brewed for an iced tea as well.
Best of the Chinese Oolongs, from Anji.
Very aromatic, traditionally brewed with a high proportion of tea to water in small pots to savor flavor through five or six infusions, known as gongfu brewing (kung fu tea ceremony), or “patient effort”.
Rich aroma, pale golden-green brew.
Exceptional natural aroma, fresh flavor.
Great black teas are produced all over the world, but are traditional to and usually considered the best quality from China, India, and Sri Lanka. Teas from India and Sri Lanka (Sri Lanka is still referred to as Ceylon in the tea world) are strong, full, and hold up well to milk and sugar - in other words, the English style of drinking tea (try the Ceylon and Assam Hazelbank). Darjeelings, also from India, are lighter and more delicate. They are grown from the smaller Chinese variety of the tea bush, or a hybrid of the Chinese variety, and are processed with what is referred to as a hard wither, that results in leaves that are multi-colored and fragrant. Our house flushes (GFOP 1st Flush, GFOP 2nd Flush) are a great place to start, or if you prefer a greener-tinted darjeeling, try the Castleton or Margaret’s Hope 1st Flush. Chinese black teas, similar to darjeelings, are stand-alone teas, meaning you don’t need milk or sugar (try any of our Keemuns for fine examples of Chinese black tea). One tea worth highlighting is Pu-erh, as this is the only tea that actually ferments - it is aged over many years and develops a unique, woody taste that is unlike anything else in the tea world (our Organic Aged Yunnan Pu-erh is a mild yet excellent version of this classic). Claims of its health benefits are vast and wide-reaching. In southern China, Pu-erh is often consumed alongside a fatty meal to aid in digestion, so try it next time you order in dim sum.
breWINg: 1 TO 1¼ TeaspOONs aT 200° - bOILINg, FOr 4-5 mINuTes. WITh DarJeeLINgs aND sOme FINer chINese Teas I LesseN The breW TIme aND TemperaTure sLIghTLy. pu-erh, LIKe WITh OOLONgs, I aLWays sTeep muLTIpLe TImes.
Thick black leaves, good neutral flavor.
leaf, mild infusion.
Keemuns, famous for their superb and distinctive flavor, were the original English Breakfast. Delicious with milk or on its own, our blend of Keemuns brings the traditional recipe back.
From southwestern China, this tea makes a full-bodied cup without astringency but with the mellow character of tippy Yunnan black teas, followed by a sweet finish. The little flecks of gold in the dry leaves signal tender sproutings in the pluck. Unlike many standard black teas, the rolling to achieve the gunpowder-like appearance requires a more skilled and careful technique. Leaves are placed into a cloth, tied into a ball-shaped bundle, and then kneaded.
Numerous tips, a prized tea in limited supply.
Many golden tips, limited supply.
Keemun Hao Ya B
A terrific OP from one of Sri Lanka’s most distinctive and well-known estates. Delicious and full of flavor.
Very long leaf, classic sweet flavor.
ORIGINS & BLENDS
This is the only tea produced in Kenya by Orthodox method. Very particular and precious leaf tea showing golden tips. Grown in the tea estate area around the Kilimanjaro mountain at high elevation.
A robust blend of Ceylon and Assam.
Long slender leaf, thick-bodied, complex flavor.
2nd Flush. Dark brown leaf with golden tips. Mild, light, with a hint of smoked aroma.
Strong, full-bodied tea. Can hold up to milk.
A garden with a long-standing tradition producing top Assam qualities, situated on the northern shore of the Brahmaputra River. A high proportion of golden tips and a light touch of honey are the signature features of this tea.
Deep and robust, this TGFOP1 standard makes a bold, invigorating cup. Even with milk/sugar added for a breakfast tea, the rich, plush aroma comes through.
A hearty cup of Assam with a deep amber liquor and a malty flavor. Although established in the late nineteenth century by two English tea planting ladies, Khongea has been managed and owned by the Prakash family for over 50 years. Khongea is situated in the upper reaches of Assam, on the south bank of the Brahmaputra River.
Our finest 1st flush Darjeeling - sweet, smooth, lingering.
Every year we study the teas offered by the Darjeeling gardens to find exceptional values in lesser-known teas that strongly express the character of each flush.
Superb, the most popular garden we carry.
Most Pu-erh sold in the US starts out as black tea, often referred to as “cooked” tea. It is then held a short time (in comparison to uncooked Pu-erh) in an aging process kept secret. This process speeds up the natural aging of the tea giving us Pu-erh quicker and cheaper. “Uncooked” (sometimes called raw) Pu-erh cakes are made from green tea, i.e. non-oxidized tea. As the tea is stored and ages, there is a gradual transformation, naturally occurring, that turns it into a slightly oxidized tea. This is the traditional Pu-erh process and takes much more time but, of course, ends with a much more interesting tea than the sped up process can replicate. These particular bricks are still fairly young, at about four years old.
PU-ERH IN TANGERINE PEEL.
This is an aged Pu-erh inside a tangerine peel. Sold individually, they weigh around an ounce each. The tea is scented by the tangerine peel that it's contained in, and you can also break off a piece of the peel and include it with the tea as you brew.
Aged, loose leaf Yunnan tea. Smooth-tasting. Claimed to have many health benefits, including reducing cholesterol, due to the tea’s aging process.
Ceylon tea with whole peppermint leaves.
An organic blend of Keemun (for aroma), China OP Black (for sweetness) and Indian (for body and strength).
A robust blend of Ceylon and Assam.
Oolong and green tea with spearmint leaves.
A smooth blend of Chinese golden tipped teas.
A blend of Oolong and Chinese green tea recreates the complex flavors of spices and smoky fires absorbed on the long caravan trips that brought tea overland across Asia to Imperial Russia.
Irish Breakfast Moroccan Mint
Scented & Flavored
Earl Grey may be the most famous scented tea in the world. Our Earl Grey is a blend of Chinese teas hand-scented at our roastery in Gowanus with oil of bergamot to give it that delicious citrus perfume. Jasmine teas are scented with fresh jasmine blossoms, some of the higher grades will be scented more than once (try the Jasmine Yin Hao). One tea that people either love or hate (and on occasion hate then love) is the Lapsang Souchong. The leaves are dried over a pine fire and absorb the smoky flavor of the burning sap.
Rose petals add bright color and rose taste.
Scented with natural oil of bergamot.
From the mountains of north Fujian, the leaves are dried over a pine fire so they can absorb a unique smoky flavor from the burning sap.
Black tea and vanilla beans with vanilla flavor.
BLACK & GREEN BLENDS
Jasmine and roses give this tea a memorable fragrance.
Black & green teas, with pineapple, papaya, mango and strawberries.
Tropical Sunset
Sunflower petals and peaches give this tea a delicate aroma.
Green Sencha scented with natural oil of bergamot.
Green tea flavored with mango, rhubarb, sunflower and rose petals.
This blend has a spicy ginger taste, flattered by the light freshness of lemon myrtle and lemon grass. Green tea, lemon myrtle, citrus peels, ginger, lemon grass, orange juice bits, tea blossoms, flavoring.
A green tea with warm, honeyed pear flavor, with a touch of fresh citrus at the finish. A soft, harmonious cup.
A gently rose-scented green tea with delicate hints of vanilla and peaches, has a good balance of green tea taste along with the floral.
A naturally scented tea using only the blossoms, with no flavorings or essential oils added. The most popular usage of osmanthus in Chinese cuisine is in desserts: blossoms are added to a simple syrup and used as a garnish. For teas, osmanthus is added much like jasmine. Scenting takes place after the green tea leaves have been de-enyzmed, rolled, and sufficiently dried (about 7% moisture remaining) to stabilize the tea. Flowers are tossed with the blossoms repeatedly and allowed to rest, so that the tea leaves absorb the fragrance. A final drying follows. This particular osmanthus green comes from Jiangxi province, a prodigious producer of green teas. The fragrance is sweet, but the tea has a balance of leaf and flower, making it mellow without an overly sweet taste.
Osmanthus Green
Spiced Black
These teas are blended from black tea, cinnamon stick, orange peel, licorice stick, peppermint leaves, sassafras, rosehips, apricot pieces, raspberry leaves and mandarin orange peel. They contain no sugar or artificial sweetener, but they are sweet to the taste. The secret is the licorice root!
Tangy Apricot Orange
Fruit Flavored Black
These teas are flavored with fruit, some contain bits of fruit itself. Their base is a black tea; as a result, they do contain caffeine.
APRICOT
BLACK CURRANT MANGO INDICA ORANGE WITH PEELS
PASSION FRUIT PEACH TEA SWEET LEMON WITH PEELS
Orange with Peels
Long, uniform leaves, scented with jasmine petals.
More tips, longer leaf, fewer petals.
(from China) A high quality green tea from the Fujian province rolled with jasmine buds. Bold, rich taste and a wonderful aroma.
Picking jasmine blossoms is perhaps even more arduous than picking tea leaves. Flowers that have bloomed are passed over. Buds that are still tight will not be plucked. The work begins in late morning after the dew has evaporated, and the just-about-to-bloom blossoms are tossed onto waiting tea leaves in the afternoon. As the flowers release their fragrance, the addition of flowers to tea is repeated until finally, the dried flowers are sifted out of the tea in the better grades. The Yin Hao standard is special because of the high quality of the tea that is used, a tipper pluck from earlier in spring, and also because of the extra step to remove most of the jasmine flowers and petals after the natural scenting process. (No flavoring or essence is used.)
Chai
Traditionally a blend of black tea, cardamom, cinnamon, and ginger added to sweetened milk. However in India, from one region to the next, one finds one ingredient added or another left out, creating the rich pageant of flavors India is so famous for.
breWINg: breW as yOu WOuLD a sTrONg DarK Tea. FOr me ThaT meaNs a LITTLe Over a TeaspOON FOr 4-5 mINuTes aT arOuND 200°. a DOLLOp OF hONey maKes IT DeLIcIOusLy sWeeT!
(black tea base) Black tea with ginger, cinnamon, vanilla, and green cardamom. (black tea base) Vietnamese cinnamon, nutmeg, clove, cardamom, and cocoa nibs. (green tea base) Ginger, ginseng, nutmeg, pepper, and cardamom. (black tea base) Cardamom, mint, nutmeg, and tellicherry pepper. (black tea base) Whole anise and Chinese licorice. (black tea base) Vietnamese cinnamon, nutmeg, and clove.
Rooibos has become very popular. The leaves of this plant are made into an herbal tea. Our rooibos is of the oxidized variety, meaning it is processed like black tea but does not have caffeine and is low in tannic acid (unlike black tea). It makes a great base for blending with other ingredients like cinnamon, cardamom and ginger. Rooibos has even been used to make espresso. Ground very finely and brewed through an espresso machine, it makes a concentrated brew with great crema.
breWINg: as yOu WOuLD a bLacK Tea, brINg cOLD WaTer TO a rOLLINg bOIL, pOur The WaTer Over yOur rOOIbOs Leaves, aND sTeep FOr 3-5 mINuTes. TheN yOu are reaDy TO aDD WhaTever yOu LIKe.
A rooibos based chai with cinnamon, ginger, cardamom.
An excellent base for herbal blends. Caffeine-free!
Rooibos scented in house with oil of bergamot.
Rooibos blended with citrus peels, orange blossoms, and orange flavor. Sweet with delicate citrus.
A blend of decaffeinated teas from Sri Lanka and India flavored with apricot. A blend of decaffeinated teas from Sri Lanka and India flavored with vanilla. A decaffeinated black tea scented with the natural oil of bergamot.
Decaf Chai
Herbal Blends
breWINg: 1½ TO 2 TeaspOONs per cup FOr 3-4 mINuTes, WaTer aT 180°-190°.
Floral and fruit profiles. Ingredients: Lemongrass, Spearmint, Peppermint, Lavender, Chamomile, Marigold, Tangerine Flavor, Orange Flavor, Bergamot Essential Oil.
African rooibos and honeybush with roasted cacao nibs, white chocolate flavor, and a dash of peppermint. Ingredients: Rooibos, Honeybush, Roasted Cocoa Nibs, Licorice Root, White Chocolate Flavor, French Vanilla Flavor, Peppermint Essential Oil.
Peppermint White Chocolate
Teas in Teabags
Tea Brewing Equipment
The mesh strainers and mesh balls below are very fine and should be used if you are finding sediment in your pot or cup. If the description doesn’t say “mesh”, it’s got holes.
Finum Disposable Paper
Large (100ct)
Extra Extra Long (60ct)
Melitta Disposable Paper Filters (40ct). . . . $3.69
"Novel-Tea" Infusers
Hario Donau Teapot Glass Teapot & Infusing Basket (800ml) $61.49
Iced
Please call for a wider selection of our tea infusers & tea pots!
Brown Betty Teapots
The "Brown Betty" is a firm British favorite. Its origins go back to the end of the 17th century and to the birth of the ceramic teapot. Succeeding generations of Englishmen have proven that the Brown Betty still makes the best pot of tea in the world. The shape of the pot causes the tea leaves to be gently swirled around as boiling water is added, thus producing an exquisite infusion. The red terracotta clay with its Rockingham brown glaze coddles the brew and makes the perfect cup of tea. Hand wash only.
Botanicals
Flowers
(whole)
(whole)
ROSEHIPS (broken)
Leaves
Torani Syrups
Since 1925, these flavored syrups make great Italian sodas. All you do is fill a glass with ice, add club soda, and float a three-second pour of your flavored syrup on top. They taste great and look fabulous. You can also add these syrups to espressos, lattes, and cappuccinos, as well as over ice cream.
Almond Rocca
Amaretto
Apple
Blackberry
Blood Orange
Blueberry
Blue Raspberry
Brown Sugar Cinnamon
Butter Pecan
Butter Rum
Butterscotch
Cane Sugar Sweetener
Caramel
Caramel Classic
Chai Tea Spice
Cherry
Cherry Lime
Chocolate Bianco
Chocolate Milano
Cinnamon
Coconut
Coffee
Creme de Banana
Creme de Cacao
Creme de Menthe
English Toffee
French Vanilla
Gingerbread
Grape
Green Apple
Grenadine
Guava
Hazelnut
Hazelnut Classic
Hibiscus
Huckleberry
Irish Creme
Kiwi
Lavender
Lemon Lime
Lychee
Macadamia
Mango
Maple
Orgeat (Almond)
Passion Fruit
Peach
Peanut Butter
Peppermint
Pineapple
Pomegranate
Pumpkin Spice
Raspberry
Root Beer
Rose
Ruby Red Grapefruit
Salted Caramel
Strawberry
Tangerine
Tiramisu
Toasted Hazelnut
Toasted Marshmallow
Vanilla
Watermelon
750ml bottles. .$8.99
Sugar Free Syrups
SF Almond
SF Almond Rocca
SF Black Cherry
SF Brown Sugar Cinnamon
SF Caramel
SF Chocolate
SF English Toffee
SF French Vanilla
SF Hazelnut
SF Irish Creme
SF Lemon
SF Raspberry
SF Strawberry
SF Sweetener
SF Vanilla
Sugar Free 750ml bottles. .$8.79
Sauce Tubs (64oz)
Caramel . . . . . . . . . . . .$26.50
Dark Chocolate. . . . . . $25.50
Accessories
Just a reminder, orders containing Torani syrups are not eligible for free shipping.
Coffee & Chicory
Cafe du Monde
Coffee
ground
Chicory
drip
Cafe du Monde Decaf
*If you are looking for a blend of our coffee with chicory, see page 26 for the New Orleans Blend!
House Blend
Our most popular light roast blend, it is medium in strength with excellent flavor and acidity.
Cafe Blend
Similar in roast to Italian espressos (between Vienna & French), it's creamy and strong.
Peter’s Blend
Three coffees, two different roasts: 1/3 French roast, 2/3 American roast. A very smooth blend.
French Italian Espresso
The same mixture as our Café Blend, but roasted to a full espresso. Rich with thick crema.
Dark Chocolate Covered Candies
Chocolate Covered Almonds.
Chocolate Covered Cherries.
Chocolate Covered Espresso
Covered
Covered
Coffee Makers
L a P avoni
PROFESSIONAL CHROME
16 cUP. . . . . . . . . . . $1,249.00
• 38oz boiler capacity, capable of making sixteen 2oz cups of espresso.
• Dual-frothing cappuccino systems.
• Mounted pressure gauge.
• Internal thermostat to control pressure.
• Nickel-plated, solid brass boilers.
• Internal reset switch in case of overheating.
• One year factory warranty.
• Access to online demonstration video.
• DIMENSIONS: 7.5"W x 10.25"d x 12"h
• Weight: 17lbs.
• POWER: 110 volts & 1000 watts.
• Made in Italy.
L a P avoni
EUROPICCOLA CHROME
8 cUP
$1,019.00
• 20oz boiler capacity, capable of making eight 2oz cups of espresso.
• Dual-frothing cappuccino systems.
• Steam pressure, piston-operated.
• Makes one or two cups of espresso at a time and includes 2 stainless steel filter baskets.
• Internal thermostats continuously monitor pressure with reset fuses.
• Stainless steel heating elements.
• Nickel-plated, solid brass boilers.
• One year factory warranty.
• Access to online demonstration video.
• DIMENSIONS: 7.5"W x 10.25"d x 12"h
• Weight: 14lbs.
• POWER: 110 volts & 1000 watts.
• Made in Italy.
• 12oz brass boiler.
• Chrome-plated brass group head.
• Stainless steel frame and tray.
• 67oz water tank.
• DIMENSIONS: 11.4”W x 9.3”D x 13.4”H
• Weight: 30.4lbs
• Power: 230V-50/60Hz 1150W 120V 60Hz 1100W
ha R io
V60 DRIPPERS
• Designed for manual, pour-over style coffee brewing.
• Very hands-on, allows you to control brewing time & temperature.
• Brews coffee directly into the cup.
• Coffee scoop included.
V60 GLASS DRIPPER
• Curved ridges on the inside of the cone aid in the control of water flow.
• Glass cone with heat-resistant polypropylene handle.
• Requires Hario V60 filters (page 56).
• Available in black, white, or red.
• Dishwasher safe.
01, 1-2 cUP. . . . . . . . . . .$22.49
02, 1-4 cUP. . . . . . . . . . $24.99
03, 1-6 cUP . . . . . . . . . . $28.99 (black only)
V60 CERAMIC DRIPPER
• Ceramic body is durable and helps prevent heat loss during the brewing cycle.
• Requires Hario V60 filters (page 56).
• Available in white or red.
• Dishwasher safe.
01, 1-2 cUP (white). . . . . . $24.99
01, 1-2 cUP (red). . . . . . . $26.49
02, 1-4 cUP (white). . . . . . $28.49
02, 1-4 cUP (red). . . . . . . $29.99
V60 PLASTIC DRIPPER
• Lightweight plastic (clear).
• Requires Hario V60 filters (page 56).
• Dishwasher safe.
01, 1-2 cUP
02, 1-4 cUP
03, 1-6 cUP
• Designed to sit on top of V60 Drip Scale/Timer.
• Acrylic stand with stainless steel plate.
V60 DRIP SCALE/TIMER. .$59.99
• Integrated timer.
• 0.1g scale accuracy. ha R io V60 ICE COFFEE MAKER (FRETTA)
2-5 cUP
• The Fretta's unique design combines a 02 size dripper cone with a 600ml glass carafe.
• Curved ridges on the inside of the cone aid in the control of water flow as it interacts with coffee grounds.
• The plastic diffuser allows for quicker cooling and a more balanced flow of coffee over the ice, result ing in less melting.
• Requires V60 size 02 filters (10 pc included).
• Dishwasher safe.
ha R io V60 COFFEE DRIP SET
1-4 cUP.
.$40.49
• Includes: V60 ceramic cup, borosilicate glass pot, V60 size 02 paper filters & coffee scoop.
• Available in red.
• Dishwasher & microwave safe.
ha R io CLEAR GLASS RANGE SERVER
• Compatible with V60 drippers (pages 64 & 65).
• Heat-resistant borosilicate glass pot.
• Dishwasher & microwave safe.
360 mL, 1.5 cUP.
.$26.49
600 mL, 4 cUP . . . . . . . . . . . . . . $28.49
800 mL, 5 cUP. . . . . . . . . . . . . . .$30.49
ha R io BUONO V60 DRIP KETTLE
• Thin spout allows for precise pouring.
• Compatible with V60 drippers (pages 64 & 65
• Can used directly on an IH range, electric & gas stove.
• Capacity: 27oz.
• Stainless steel.
3-4 cUP.
ha R io DRIP POT WOOD NECK
1-2 cUP. .
.$59.99
.$49.99
• Glass carafe with heat-resistant wooden neck & leather tie.
• Reusable cotton flannel basket extracts coffee slowly, resulting in a rich and complex flavor.
• Natural wood handle on filter basket.
• Handwash recommended.
ch E m E x CLASSIC
• Simple, easy to use with timeless, elegant design.
• Pour-over brewing delivers coffee without any sediment or bitterness.
• Coffee can be covered and refrigerated for reheating without losing flavor.
• Non-porous borosilicate glass carafe does not absorb odor or chemical residues.
• Includes a polished wood collar with leather tie.
• Handwash recommended.
3 cUP
• Uses CHEMEX FP-2.
6 cUP
$43.99
$48.99
• Uses CHEMEX FC-100, FS-100, FSU-100.
8 cUP
$50.99
• Uses CHEMEX FC-100, FS-100, FSU-100.
10 cUP
• Uses CHEMEX FC-100, FS-100, FSU-100.
*See page 56 for all Chemex filters*
ch E m E x HANDBLOWN
WATER KETTLE.
• Heat-resistant glass carafe.
.$81.99
• Includes silicone rubber ball steam stopper.
• May be placed directly on a gas flame, glass top or ceramic top stove.
• For use on an electric stove top please use wire grid (see below).
• When removing kettle from stovetop, use a cloth or glove as the neck may be warm.
STAINLESS STEEL
WIRE GRID
$9.79
• Essential for heating the kettle, coffeemakers and other glass cookware directly on electric stoves with exposed coils, preventing fracture.
c LE v ER d R i PPER
The Clever Coffee Dripper is an easy way to brew great coffee without bitterness, acidity or loose grounds. The difference is its new shutoff valve system. Instead of pushing the grounds to the bottom of the brew carafe, the grounds settle naturally.
• Instructions: Set the paper filter into the brewer. Add coffee and boiling water, stir and let brew for 3 minutes. Place the Clever Coffee Dripper on top of a mug & watch as it fills with perfectly brewed coffee in seconds. Lift the brewer off the mug & the Patented Shut-Off System stops the flow.
• Heat-resistant plastic.
• Handwash recommended.
18oz.
• Requires #4 cone filters (pages 56 & 57).
m EL itta
POUR OVER BREWER WITH GLASS CARAFE
• Set includes: glass carafe, filter cone, coffee scooper, lid & five paper filters.
6 cUP
• Requires #4 Melitta filters (page 57).
10 cUP
• Requires #6 Melitta filters (page 57).
m EL itta
$16.49
$18.49
PORCELAIN POUR OVER BREWER
6 cUP
• Set includes: porcelain carafe, porcelain cone, coffee scooper & five paper filters.
• Requires #4 Melitta filters (page 57).
• Dishwasher safe.
m EL itta POUR OVER BREW CONE
1 cUP.
• BPA-free plastic cone fits atop most mugs or travel cups.
• Requires #2 Melitta filters (page 57).
• Available in red or black.
• Dishwasher safe.
B od U m CHAMBORD
• Classic design from the fifties.
• Borosilicate glass carafe.
• Chrome plated stainless steel frame & lid.
• Black polypropylene heat resistant handle.
• Stainless steel mesh filter.
• All parts dishwasher safe.
3 cUP
8 cUP
COPPER CHAMBORD
• Classic design from the fifties.
• Borosilicate glass carafe.
• Chrome plated stainless steel with copper finish frame & lid.
• Black polypropylene heat resistant handle.
• Stainless steel mesh filter.
• All parts dishwasher safe.
8 cUP
B od U m TRAVEL PRESS
• Enjoy a single-serving of French Press coffee on the go!
• To use: add 3-4 tablespoons of coarsely ground coffee, preferred milk & sweetener, and hot water to the mug. Stir contents, replace lid with plunger up, and go. After 4 minutes press down the plunger and enjoy!
• All parts dishwasher safe.
PLASTIC, 15oz.
• Double wall insulated.
• Non-slip silicone sleeve.
• Available in black or red.
. $27.49
STAINLESS STEEL, 15oz. $38.49
• Stainless steel insulted.
• Non-slip silicone sleeve.
• Available in black.
** BROKEN FRENCH PRESS CARAFE? We sell replacements! Please call or e-mail us for more information.
BRAZIL
• Base, lid & handle are all made of heat-resistant polypropylene.
• Shatterproof plastic carafe.
• Stainless steel mesh filter.
• All parts dishwasher safe.
• Available in black.
3 cUP
B ia LE tti MOKA EXPRESS
• The Bialetti Moka celebrates more than 80 years of classic design elegance.
• To use: Fill the lower chamber with cold water just below the valve. Insert the funnel and fill it with ground espresso (do not tamp). Tightly screw the upper part of the pot on to the base. Select burner size to fit bottom of pot. (For gas stovetops, make sure the flame is not larger than bottom of pot.) Place pot on the stovetop until the water boils and coffee begins to come out of the center post. When the top of the pot is full of coffee, remove from stove. Enjoy!
• Aluminum pot.
• Handwash recommended. 1 cUP
• Stainless steel base.
• Built in steam wand for foaming
• Compact and great for
• Adjustable to 3, 6 or 9 cups.
• Handwash recommended.
6 cUP. . . . . . . . . . . . . . $49.00
• System includes: glass decanter with lid, one rubber stopper, two reusable filters & instruction booklet.
• Can be used for coffee and tea, hot or cold.
ha R io MIZUDASHI COLD BREW
COFFEE POT
• Heatproof glass carafe.
• Mesh strainer.
• Polypropylene lid.
• Available in black or red.
• Handwash recommended.
2-3 "mini" cUP.
(red only)
4-5 cUP. .
$23.99 toddy COLD BREW SYSTEM
PR im UL a PACE COLD BREW ICED COFFEE MAKER
1.6qt
• Borosilicate glass carafe.
• Drip proof silicone lid.
$24.99
• Fine mesh brew filter with removable bottom.
• Dishwasher safe.
G o L dton E Reusable K-Cup Starter Pack.
• Includes: One gold cone filter basket & one filter holder with lid.
• Fits all Keurig brewing systems.
• Uses up to 2 ½ tablespoons of ground coffee.
• Dishwasher safe.
G o L dton E
Reusable K-Cup
Coffee Filters.
• Includes: Two reusable gold cone filter baskets.
• Fits all Keurig brewing systems.
• Uses up to 2 ½ tablespoons of ground coffee.
• Dishwasher safe.
ha R io RETRO COFFEE ROASTER.
• Hand-crank tumbler, uses a live flame to roast up to 50 grams of green coffee.
• Size: W264mm × D139mm × H190mm.
• Brass handle with Chromium plating.
• Natural wood handle grip.
• Stainless steel bean outlet lid, cylinder cover, rolling bar, shaft & stand arm.
• Polypropylene lamp holder.
• Heatproof lamp glass and glass cylinder.
B od U m
Bistro Electric
Burr Grinder.
• 12 grind settings.
• Preset timer allows users to grind the exact amount of coffee needed, keeping beans fresh.
• Available in black.
B od U m
Bistro Electric
Blade Grinder.
• Strong, durable stainless steel cutting blade.
• Easy, push-button control allows for pulse action or continuous grind.
• Available in black.
ha R io
Skerton Hand
Ceramic Grinder.
• Ceramic burrs.
• Adjustable grind size.
ha R io
Slim Mini Mill
Ceramic Grinder.
• Ceramic burrs.
• Adjustable grind size.
• Small and lightweight design.
We carry gaskets (those rubber rings) for your stove-top espresso maker. Once time and use have worn down your gasket, you can order a replacement from us simply by listing the brand and size you use (as seen below). If you aren’t sure about which one to get, simply trace the gasket itself (BOTH INNER AND OUTER CIRCLE) and call us with this measurement.
* All gaskets available in packs of 3 (no singles) with metal filter *
Machine Repair
We understand that espresso/cappuccino machines occupy a place in many people’s lives somewhat akin to an old car - beloved and cherished, fretted over and coddled. Unfortunately, like a treasured old car, things occasionally go wrong. There is a wide spectrum of concerns associated with your espresso/cappuccino machine - from small problems like gaskets or fuses, to more dreaded situations involving a heating element or pump. We have many years of experience servicing a variety of espresso/cappuccino machines. Armed with this knowledge, we have made it simple for you to have these problems taken care of.
Machines can either be brought directly to any of our retail locations, or mailed to our warehouse. If mailing, please be sure to use a large box and pack your machine very carefully with plenty of packing material so that damage will not occur in transit. With the machine, include your name, address, and telephone number. Also, a short note describing what problems you are having with the machine. Insure your shipment and send it to us at:
Porto Rico Importing Company
Attn: Repair Dept. 415 Withers Street Brooklyn, NY 11222
When we receive your machine, we’ll run it to determine the problem, then call you with an explanation and an estimate. You may approve or decline the work after hearing the estimate. If you decline, you will only be charged for the return postage (if mailed). If you want us to go ahead with the work, you will be charged for the repairs completed and the return postage.
Repairs generally take 7 to 10 business days. Labor is $60.00 per hour, with a minimum charge of one hour. We are an official authorized repair facility for LA PAVONI espresso and cappuccino machines. We also repair GAGGIA and RANCILIO machines.
We have sold La Pavonis for more than 45 years, and they have an excellent record. We have also carried Rancilios for 20 years and they too are pretty reliable. I can only compare espresso/cappuccino machines to sports cars. They require maintenance and care, and they demand the operator learn how to use them. If you buy a machine that claims to make espresso and cappuccino as easily as a Mr. Coffee, you are wasting your money. There ain’t no such thing. I once saw an infomercial on TV that depicted a smooth-talking guy with a heavy accent selling an espresso machine that would do everything, including put the romance back into the customers’ lives. I won’t mention the name of the machine, but I do think the infomercial misrepresented the operation of the machine and oversimplified it in order to sell a vast number of them.
For do-it-yourselfers, we do inventory parts for a large variety of machines, many of which aren’t made anymore, so if you need parts, just call. Maybe we can be of some help.
