Long Island City has been home to Birch Coffee's roasting operation since we opened. For a New York coffee company, this isn't just a logistical choice — it's a statement about what we value.
Why Long Island City
Long Island City is one of the few neighborhoods in New York that still has space for production. The cast-iron buildings and wide loading docks that once served the city's industrial economy now house some of the most interesting food and beverage operations in the five boroughs.
For us, it was the right place to root a roastery. The neighborhood has a creative, independent sensibility that aligns with how we think about coffee. It's accessible from all over the city. And there's something right about roasting coffee in a neighborhood that still has a relationship with making things.
What Happens at the Roastery
Green coffee arrives here from importers representing farms across Ethiopia, Colombia, Brazil, Guatemala, Mexico, Sumatra, and Papua New Guinea. The buying decisions behind those coffees — which lots, which varieties, which farmers to support — happen months earlier, in cupping sessions and importer conversations that are part of the ongoing work of running a serious roasting operation.
At the roastery, green coffee is roasted in batches on professional equipment by our roasting team. Each coffee has a developed profile — a precise record of how the drum temperature should progress, when to apply heat, when to drop the beans — that was built through rounds of sample roasting and cupping.
Every production roast is tasted by our team. Consistency is not assumed; it's verified.
Wholesale and Roasting Operations
The Long Island City roastery is also the hub for our wholesale and toll roasting programs. Wholesale accounts receive coffee roasted here, shipped fresh within days of production. Toll roasting clients ship their green coffee here, and our team handles the roasting to their approved profile.
For prospective partners, visiting the roastery is an option and an invitation. There's nothing like seeing the operation in person, tasting coffee off the roaster, and meeting the team. If you're evaluating Birch as a wholesale or roasting partner, come in.
The Training Lab
The Long Island City roastery is also home to our barista training facility — a dedicated lab where new hires learn the craft before stepping onto the floor at any of our cafés. The space is set up with commercial espresso machines, grinders, and brewing equipment, mirroring the setup at our stores.
Training here covers extraction theory, milk steaming technique, drink building, and the standards that keep Birch's quality consistent across every location. It's also where existing baristas come for refresher sessions and advanced skill development.
For wholesale and toll roasting partners, the training lab is available for educational sessions. We can walk your team through brewing parameters, equipment calibration, and the fundamentals of serving better coffee — whether you're running a restaurant, a corporate office, or a new brand.
Roasted in NYC
The phrase "roasted in NYC" carries weight for us that goes beyond geography. It means the coffee was made by New Yorkers, in a city with standards. It means shorter supply chains, fresher delivery, and a production story that connects to the community we serve.
It also means accountability. We're not a distant brand. We're a few blocks from most of the restaurants and cafés we supply. When something needs to change, we find out fast.
Learn about our wholesale and roasting programs →
Birch Coffee roasts specialty coffee and trains baristas in Long Island City, NYC. Wholesale, white label, and toll roasting programs available.