Our roasting operations continue with the utmost care for the health and well-being of our staff and customers. We roast five days every week, Sunday through Thursday.
Are you open to the public?
Our roastery is open to the public every Saturday and Sunday from 9 a.m. to 3 p.m., offering a takeaway menu of espresso drinks, filter and iced coffees, a complete selection of our freshly roasted offerings, growlers of cold brew concentrate, and home brewing gear. You’ll find more information on our hours of operation here.
How do you ship and fulfill orders? When should I expect my coffee to arrive?
We roast coffee five days a week, Sunday through Thursday. Monday through Thursday, coffee orders are collected at 12 a.m. ET, roasted that day, and shipped the day after roasting. Orders placed after 12 a.m. on Thursday and before 12 a.m. on Sunday are roasted on Sunday and shipped on Monday.
At checkout, you’ll see a handful of shipping options. We’re delighted to provide FedEx 2-day shipping for orders at a subsidized rate of $7 per shipment. We recommend that option for the most reliable service.
All orders of $55 or more ship for free.
Example 1: Your order is submitted on Friday at noon ET. The coffee is roasted Sunday and shipped via FedEx 2-day on Monday. It reaches you on Wednesday!
Example 2: You submit an order on Monday at 11 p.m. It gets roasted on Tuesday, shipped on Wednesday via FedEx 2-day, and arrives at its destination on Friday!
Unfortunately, we’re still in the midst of a global pandemic, and shipping delays are sometimes inevitable. If you’re concerned about the whereabouts of your shipment, or if for any reason you’re unsatisfied with your purchase, please contact us at email@example.com. We’ll make it right.
Do you ship internationally?
We’re eagerly working on launching international shipping in the coming months. Stay tuned!
Do you offer gift cards and gift subscriptions?
Where can I find Parlor Coffee in my neighborhood?
Are you hiring?
Do you offer discounts on bulk purchases?
I’ve never tried Parlor Coffee before. Where should I start?
We’re thrilled you found us! If you’re new to Parlor, start with our Prospect and Wallabout blends. Both feature seasonal coffees that uphold our sourcing commitments and present consistent, comforting flavors that reflect our meticulous approach to roasting.
If you’re looking for a particular flavor profile, you’ll find taste descriptions for each of our coffees on their respective product pages. We have something for everyone!
What’s the best way to brew your coffees?
First, we recommend choosing a coffee that suits your flavor preferences. Descriptions of each of our offerings can be found on their individual product pages. Once you’ve selected your coffee, check out our brew guides for best practices. No one brew method is better than any other, but certain brewers highlight a coffee’s specific qualities more than others. For a pour-over method that highlights sweetness and clarity, we love the Kalita Wave 185 dripper.
Does your coffee have a shelf life?
We recommend brewing our coffee within four weeks of its roast date. Store it in a cool, dry place, but don’t refrigerate it. If you plan to freeze coffee to enjoy later, make sure it’s sealed (and resealed!) in an airtight container to keep moisture out.
Are your coffees light, medium, or dark roast?
Our roasts accentuate sweetness, balance, and the flavor profile inherent in each unique coffee we source. On a traditional development spectrum, our roasting style falls within the medium range. Wallabout, a blend of seasonally sourced Latin American coffees, is slightly more developed than Prospect and our single-origin coffees.
Do you have an espresso roast?
All of our coffees are suited to delicious espresso. Wallabout exhibits structured, lasting sweetness and a depth of flavors including dark chocolate, toffee, and brown sugar. We recommend testing our coffees with a dose-to-yield ratio of 18g:38g and adjusting depending on the result. For more information on our brewing methods and philosophy, visit Coffee 101.
Are your coffees organic and/or fair trade?
Our coffees are ethically sourced with a focus on sustainable business practices at origin, as well as sustainable farming, harvest, and labor practices. We work with trusted exporters and importers all along the supply chain, and visit as many farmers and washing stations as possible, as often as possible. We focus on developing direct relationships with farmers who reward best practices and consistency in quality.
Some of the coffees we source are certified organic. Not all of them are—we work directly with small producers that often lack the means to obtain government certifications—but we can ensure that the vast majority of our coffee producers employ ethical, sustainable farming practices that often go above and beyond certified organic qualifications. We ensure quality at origin by guaranteeing our producers consistently higher prices and by prioritizing these business relationships over what can often amount to arbitrary certifications. For more information about our relationships at origin and our approach to sourcing, see Parchment and Coffee 101.
What’s the environmental impact of your packaging? Is it recyclable or compostable?
Environmentally conscious packaging and production are incredibly important to us. We understand that all packaging has an impact on our environment, and we’ve chosen the best version we've found in our research. Still, we're constantly looking for new ways to reduce our impact.
Our retail packaging is made of a recyclable cardboard box housing a sealed inner bag to maintain the coffee's freshness. The inner bag and its one-way valve are made from sugarcane-based polyethylene, a 100 percent renewable resource. We were won over by the manufacturer's innovative process:
The methodology of harvesting sugarcane and processing it into ethanol for polyethylene production has a negative carbon footprint. Growing sugarcane removes 2.15kg of CO from the air with each kilogram of ethanol produced. Often planted on degraded pasture land, sugarcane also helps recover the soil. Sugarcane bagasse, a waste product of the crushing process, is used for electricity cogeneration to supply the ethanol production unit, making the production process energy-self-sufficient.