Villager

"Love this coffeeshop. In my top 5 of nyc. Interesting and delicious beans in rotation. Well executed espresso drinks. They carry beans for purchase from some grade-a roasters. Cool and airy ambiance. Plant filled, light filled. Outdoor seating, too. I only wish they had more seating because it is often full."

"Without a doubt now one of my favorite cafes in New York. I've been just twice now but this is one of the best shops I've come across in some time. Beautiful contemporary aesthetic, with light colors and playful touches that make it feel stylish as well as cozy. Lots of natural light with lovely street view. Fully staffed with very kind people! A ridiculous array of high quality coffee from some of the best roasters around the world. Multiple espresso options as well as made to order filter (aeropress, pour over, etc). A one-off, not a big chain with copious and dubious investment. You just don't get all things. Villager somehow pulls it off."

"Lovely cafe with great tasting oat milk latte. All the drinks we had were nice including the hot chai. They also sell Keayk basked goods which are refined sugar free and refined flour free!! The baristas are friendly and they have a beautiful restroom."

"Perfectly lovely coffee shop and an easy option to grab one before heading to the Brooklyn Museum, as I did. The drinks my partner and I got were an iced cortado and an iced matcha latte. The espresso for the cortado was remarkably bitter. More so than most espressos, which I found to be an odd selection for a cortado. Not even the milk could hide it. For the matcha latte - good flavor - pretty milk-forward though. Yes, it’s a latte, but sometimes they can become more “glass of milk with matcha essence”. Not the most functional setup either. The individual taking orders stands sideways near entrance and there’s not a cohesive way to line up or to wait for drinks."

"I think this coffee shop shows the direction of the local coffee shop. Here, like ordinary coffee shops, they do not just serve one brand of coffee, but sell it using beans that employees regularly choose. However, it is not only targeting specific coffee tastes, but also introducing beans tailored to customers' various coffee tastes. I asked the employees directly if this process was difficult because it looked complicated, but I heard a confident answer that it was not a burden at all because they spent a lot of time for training and practice on selecting good beans."