Brooklyn Roasting Company x NoMo SoHo

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At NoMo, we believe in building long lasting relationships with partners who share our core values. One of which is the commitment to offering fresh, socially conscious, and locally sourced farm to table ingredients in our kitchen.

As a regular at the original Brooklyn Roasting Coffee location in DUMBO, NoMo Kitchen’s Executive Chef Jesse Olson was impressed to learn that their socially conscious infrastructure was not just local, but global. Brooklyn Roasting supports sustainable, environmentally friendly farming and trade practices that provide tangible benefits for farmers and other workers all along the coffee supply chain.

For this reason, and many others, we are proud to say we are the first hotel to brew their coffee. We’re excited to welcome their coffee into the heart of SoHo and the hearts of our guests. 

The process of bringing Brooklyn Roasting Company into the hotel was seamless, and could not have happened without their team members who were involved from cupping tastings ensuring we find the perfect brew to the machinery installation in NoMo Kitchen and The Library Bar.

Check out their stories below and visit Brooklyn Roasting Company to learn more.

Erin

“I have been with Brooklyn Roasting Company since October and I love every minute! I’ve worked in restaurants all through college and found my love in coffee – specifically the sourcing of beans and sustainable Agriculture.  This is a passion of mine so future generations can sustain this gorgeous planet we’ve inherited. 

I believe everyone is looking for their own way to give back and what better way than supporting your local roaster! Our production value allows us to give back in a huge way – both domestically and internationally! A goal of mine is to visit a few of the cooperatives we work with by next year!”

Johnny

“Working for Brooklyn Roasting Company has been a stimulating and fulfilling experience. Within 5 years I have worked as a barista, store manager, construction manager for new BRC cafes, and now as service technician. When I began I knew I loved coffee, but knew little about what really goes into each cup. There is a lot of care that goes into developing the proper roast profile for a specific bean, or calibrating brewing equipment to deliver the desired end product. There is a responsibility to ensure that those who grow and process the coffee we drink can continue to do so safely and sustainably, and that we do our best to nurture and understand this process. Brooklyn Roasting Company has been such an interesting journey because it really opens the world of coffee up to you, and it invites everyone to join.” 

Kevin

“I have been with Brooklyn Roasting for 6+ years now. Within the company I’ve worked in retail management, construction management and now in the technical service department. It’s been rewarding to work with coffee through its entire post-roast journey. From the nuts and bolts of the brewing equipment to the development of the retail environment and delivery of the product to the end user. I’ve gained a tremendous appreciation for the importance of both quality and customer experience. I love Brooklyn Roasting’s dedication to sustainability and their willingness to experiment with the generally accepted ways of doing things. All while still maintaining a respect for the history and tradition of coffee.”

Raquel

“My mother comes from Bolivia, where they love their coffee so much it usually doesn’t leave the country. Luckily for me, we used to travel to visit her family every year and I’ve been drinking coffee since I can remember. After studying Biology and Political science, I was determined to find an industry leader that was using its role in coffee to celebrate the incredible flavors of the world while recognizing the need to adopt and promote responsible practices that address our changing climate. I found Brooklyn Roasting Company! From the way we source our green coffee beans that are fair trade and rainforest alliance certified, our energy-efficient roaster, to the constant improvements we are making in our cafés to minimize our footprint, I am proud to be a part of a team and business that truly cares about the earth as well as the people living on it.”