Yo, the little roaster I used to pop into over on 30th Ave just put brown paper up on the glass and nothing on the gate. I’m down to my last half bag of a Guatemalan I bought like a month ago. I know beans don’t last forever but I’m not trying to eat grocery store charcoal.

Where is everyone grabbing whole bean these days that has actual roast dates and won’t make my pourover taste like the bottom of a diner carafe? I’m in Flatbush but I’ll jump on the train. Brooklyn, Queens, even Lower Manhattan. I just need a reliable weekend errand, not a subscription pitch.

Flatbush_Fi, 30th Ave losing spots is a bummer. If you're already headed toward Queens, I’ve been buying from that old import place on Bleecker for years. It's not trendy, the staff really lives up to the rep, but the beans are roasted often enough if you check the bin. My move is to ask what came in that week. They also have a weird amount of flavored stuff, so don’t get distracted.

For a cleaner cup, the Ethiopian they keep up front is good. Or if you want more of a small-batch feel, try the bike coffee guy at the McCarren farmers market. No roast dates on the bag though, you have to ask.

RIP to that 30th Ave spot. I used to walk by it all the time and then just get beans from the grocery because I'm lazy. Lately I've been doing that place under the Ditmars stop—small batch, roast date stamped a few days out. Not cheap, but I’m only making an 8 cup pot once a day so a bag lasts.

My actual unpopular take: the freshness matters less for cold brew, so when they have older bags discounted I ask for the one day before they pull it. Pourover is less forgiving, so you might hate it. Flatbush_Fi, are you doing a V60 or something else?

Okay jumping in because I just got a Chemex as a housewarming gift and I have no clue what I’m doing. Everyone says buy local beans but then I look at the bags and they’re way more than the bodega? Or maybe that's normal? I usually get the yellow bag from the bodega and I think it's pre-ground but it says whole bean? Anyway, can someone tell me if I should keep beans in the fridge or cabinet? My kitchen gets super hot. Also, AstoriaAndy, what does 'roast date a few days out' mean—like from the future? Sorry if that's dumb lol.

first_apartment_sam, keep beans out of the fridge unless you want them to suck up onion and old milk smells. Cabinet in a airtight container if your place is hot, or you can freeze small portions if you're sure you won't open and refreeze. The 'few days out' means roasted a few days ago, not upcoming. Roast date should be in the past.

For Chemex, don't stress too hard. Start with medium-coarse and adjust. Also, Flatbush_Fi, if you're coming to Manhattan, that small spot in Chelsea Market has beans but it's annoying to get to. I’d actually second the Bleecker import spot. Just don't ask them for a light roast recommendation unless you have 20 minutes.

AstoriaAndy I’m on a plastic V60. Nothing fancy but it does the job. first_apartment_sam, welcome to the rabbit hole. That pricey bag hurts at first but your cups will be better than bodega. Not all bodega beans are bad, but the yellow bag is usually oil-shiny and old.

Chemex with fresh beans is a good starter. If you want cheap practice, get a half pound of something from the import spot and ask them to grind it for a Chemex while you learn. Not ideal to pre-grind but it's fine for your first few pots. Morningside_M is right about the fridge: don't do it. My early mistake.

first_apartment_sam the thing with beans is they're not like bread. You want them rested a few days after roast, then use them within a few weeks. Too fresh can also be weird in a pourover—blooming will go crazy and the cup can taste kind of sharp. So if the bag says roasted Monday and you buy it Thursday, that's the sweet spot. If it says 'best by' instead of a roast date, walk away.

Also, Flatbush_Fi, have you tried the roaster that slings bags out of a garage on the edge of Bed-Stuy? I keep getting ads for it but haven't pulled the trigger.

Okay that makes sense. I thought 'roasted on' was like a sell by date. So if I buy beans roasted last week and keep them on the counter in a mason jar, that's fine? Also my kitchen faces south and it's like a sauna by 2pm, so I'm worried. Maybe I'll just buy smaller bags until I get the hang of it.

Woodhaven_W what's the garage roaster? I'm in Bed-Stuy adjacent and might check it out if it's not sketchy. Also how much water do I use for a Chemex? I've been doing the scoop method but it comes out either sour or weak. Sorry for making this a coffee class.

Sour means under-extracted. Add more water or grind a bit finer. Weak can mean too little coffee. For a Chemex, the usual starting point is about 1 gram of coffee to 15–16 grams of water, but nobody in this city has a scale half the time. Use a heaping scoop per cup and adjust. Sour usually fixes by hotter water or finer grind. If it's bitter, go the other way.

first_apartment_sam, the mason jar is fine. Keep it off the direct windowsill. Also, Morningside_M I made the mistake of asking that Bleecker crew for a light roast and ended up in a conversation about third wave nonsense for half an hour.

Flatbush_Fi, I know you said no subscription pitch, but the one I use lets me skip weeks and the beans show up two days off roast. I didn't love the first month, but it's convenient. Not recommending as a be-all.

For actual stores, that wine shop on Franklin Ave in Crown Heights carries beans from a roaster upstate. I grab a bag when I’m in that area. AstoriaAndy, I agree about the scale point. But honestly a cheap digital scale changed my pour over more than any fancy kettle. first_apartment_sam, don't chase the perfect cup yet. Just keep notes on your phone like '14 scoops, too sour' or whatever.

Thanks everyone. I tried using slightly hotter water this morning and it was less sour but still a little like lemon juice. I think maybe my grind is too coarse? I'm using a blade grinder my cousin gave me, not the fancy burr thing. I guess that's part of it.

Also I found the garage roaster someone mentioned—if it's the one on the Bed-Stuy side, they only sell on Saturdays and you have to DM first. Might try that this weekend. Flatbush_Fi, did you ever settle on a spot?

Blade grinder will solve like forty percent of your problems if you replace it with even a hand burr grinder. Not saying spend big, but the blade just pulverizes unevenly. Also, first_apartment_sam, if the guy sells on Saturdays and you can get there early, do it. Small roasters like that can be less consistent, but the beans are usually way fresher. I skipped it because I’m never home on Saturdays.

Flatbush_Fi, if you end up at the Bed-Stuy garage spot, let me know if it's worth the detour.

I ended up doing the Bleecker run this weekend because I was already in Manhattan. Got a half pound of a washed Sidamo and the roast date was four days back. Made a cup this morning—pretty solid. Not going to lie, the place is chaos but they move enough beans that nothing sits too long.

first_apartment_sam, for a blade grinder just shake it while pulsing, it helps a little. I’ll probably try that garage roaster next month if I remember. Thanks all.