Wellborn Coffee Co.

Wellborn Coffee Co. We are an independent boutique roaster located in Port Chester, NY. We source our coffee from small p

Remember that time you found a record you instantly fell in love with then learned that the artist made custom leather b...
09/25/2021

Remember that time you found a record you instantly fell in love with then learned that the artist made custom leather belts?
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Go and listen to and put his album Hot and Heavy Handed on repeat.
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Then have him make a belt for you. Seriously, he makes belts. No - I don’t get how a musician can write, tour play and make belts. But we are in the so it actually makes perfect sense.
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Growing up in Texas we’d leave Wellborn and drive to Hempstead and go to a weekend fair where a craftsman would make belts like this for me and my brother.
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published a detailed post on the price of green coffee. When you combine market dynamics with natural on-off harvest cy...
09/24/2021

published a detailed post on the price of green coffee. When you combine market dynamics with natural on-off harvest cycles, then think of those factors in terms of liquidity… suddenly the world stage of coffee economics comes into view. Over time, the coffee future market “comes to reflect the basic underlying economic principles of supply and demand, but often with spasms of price volatility which can be caused by disruptive shock events (eg — a frost in Brazil) resulting in large price swings in both directions.”
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Link to Medium post in bio.
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Global climate conditions will keep having drastic effects on your coffee prices. Frosts, hurricanes, droughts… it’s all going to make sourcing great coffee much more difficult. We’ve seen increases of 20% on the cost of greens since mid-July.
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Sure, it’s exhausting. It’s heavy, it’s dirty, it’s repetitive… but creating special coffee, hyper focusing on the deta...
07/03/2021

Sure, it’s exhausting. It’s heavy, it’s dirty, it’s repetitive… but creating special coffee, hyper focusing on the details and being a part of your daily ritual is an aspect of independence we 💯 celebrate.
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Happy 4th USA.
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“There’s a bunch of coffee for you by the freight elevator.” You don’t say!?— Fueling 1,500 pounds of morning coffees o...
06/10/2021

“There’s a bunch of coffee for you by the freight elevator.” You don’t say!?
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Fueling 1,500 pounds of morning coffees one roast at a time.
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We’ll give a FREE bag of coffee to anyone who can explain to us why on earth pizza is so good!? —We call it because...
05/21/2021

We’ll give a FREE bag of coffee to anyone who can explain to us why on earth pizza is so good!?
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We call it because if the cast iron edge to-flaming-melted-cheese edge. It’s middle earth and middle school all rolled out in one perfectly very thing but thin pizza. We don’t get it.
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Truly, we want to know! Is it the hot oil? The pan? The Guinness? The sprinkle of crack right out of the oven? WHAT IS IT?????
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We’ll DM the best explanation with a discount for a free bag along with free delivery.

The magic hour started right in the middle of a 30 pound roast of espresso beans. A nice moment to think about how beaut...
04/25/2021

The magic hour started right in the middle of a 30 pound roast of espresso beans. A nice moment to think about how beautiful is in all of its mysterious variety.
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Not to mention that the roaster is a true marvel of technology that is as unique as the beans it roasts.
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Look out you may have met your match.

FINALLY got a chance to cup through the .coffee second round.— and cupped through the 4 coffee selections in such a gre...
04/24/2021

FINALLY got a chance to cup through the .coffee second round.
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and cupped through the 4 coffee selections in such a great and totally accessible way. The from (especially & ) and were real standouts.
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If you are interested in experiencing coffee (not just tasting it) and want to taste, smell and learn about how, where and when they are grown. Subscribe to .coffee!
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And remember - with anything you eat or drink - “taste it with intention (great advice from ). What *does* apricot really taste like? What about plums, kumquats, white wine, bell pepper, tomato, buttered toast, brown sugar, pumpkin? Hint: it’s all in coffee.

Wake up and smell the (roasting).—Small batches. Small farms. Big hearts = can’t lose.
04/22/2021

Wake up and smell the (roasting).
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Small batches. Small farms. Big hearts = can’t lose.

03/19/2021

Most people don’t know that we got our start in coffee somewhat circutitiously through wine and cider.
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This day back in 2014 my buddy asked me to take a camera to Southern Italy, Basque Country, Rioja and Ribera del Dura and taste wine and cider and visit farms.
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3 weeks and not one night in the same bed. Wine tasting from 9am - to 6pm at 3-4, some days 5 vineyards a day. Truly memorable.
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Random dares among the way with .eisenberg and . Can we redline the rental (we did on a long downhill)? Who can eat the most ? Nights of Texas hold ‘em till 3am-ish. Beautiful dinners in Urnieta with Mikel, , , Miren. and the rest of the fam.
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All experience is knowledge. This trip cemented an idea deep inside the core of Wellborn. Dig deep. Don’t stop digging. Find the source. Celebrate the things you enjoy and be objective about the things you don’t.

How can such a small and unassuming thing be so difficult to make?—Truly all the steps it takes to get an espresso shot ...
03/16/2021

How can such a small and unassuming thing be so difficult to make?
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Truly all the steps it takes to get an espresso shot just right are incalculable. The coffee, the grind, the puck, the immersion, the time, the pressure, the ratio, the channeling, the temperature... so many The The’s, you might as well be creating an English post-punk band from the 80’s ;)
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Don’t worry we’ve solved one part of the equation for you. Our new roasts are on the way. 100% tasty and require nothing more than, well, all the other parts of the equation.

Two cool dudes (John & Peter of ) came by the shop the other day to talk about the roaster.—We spent the entire time ta...
03/10/2021

Two cool dudes (John & Peter of ) came by the shop the other day to talk about the roaster.
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We spent the entire time talking about altitude, density, harvest cycles, roasting curves, drop temps, RoR, Quakers, air quality, roasting profiles, people’s drinking preferences, and on and on - really super geeking out (they had a 3rd wave coffee shop in some 10 years ago - they intimately know coffee).
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As they were leaving we were talking about the sitting on a side cabinet. And laughingly I said it helps us dial in the espresso roasts. So I ground up some of the La Pila and pulled a double ristretto for them. Tasting it, and pausing, Peter looked up and said, “you just pulled a .”
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Now I don’t know if it’s a god shot or not (honestly, who can?), but after roasting hundreds of pounds of espresso profiles and pulling hundreds of shots, I can definitely say wiht some assurance it’s pretty, pretty good.

Some great things are brewing! We’re totally stoked about all the work going into the blends. —The alchemical arts of co...
03/05/2021

Some great things are brewing! We’re totally stoked about all the work going into the blends.
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The alchemical arts of coffee roasting are quite magical... sometimes you get a rabbit, sometimes a dove, but the prestige moment is when you brew up a cup of and taste something entirely new, something that doesn’t come from somewhere but comes from some .
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Hey say hello to . make some space for . AND ? You betcha!

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New York, NY

Telephone

+13472014960

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