Coffee roasters come in all shapes and sizes. From sprawling suburban warehouses to cramped inner city shops, these unique businesses somehow find a way to roast, package, store, and present their beans—all in the same space.
As such, one of the most fun parts about visiting a coffee roaster is seeing how they’ve managed to utilize their building to fit all these needs. Mongo’s Coffee Roastery And Lounge in Syosset, New York, has indeed made an otherwise innocuous seeming environment from the outside, a very special space within.
Situated in what looks like a light industrial park, Mongo’s does an expert job crafting a cool, calm, and cozy lounge environment with a touch of chill music vibes. The balance between production facility and full-service coffee bar is quite impressive. If you want to see the full inner workings of what goes into coffee roasting while sitting and sipping an expertly brewed cup of Joe, then Mongo’s is the spot for you!
Speaking of “expertly brewed Joe”, how does the coffee stack up to the competition?
But What About the Coffee?
We often talk on A Grade Podcast about how service and product go hand in hand. I.e. it’s pivotal to have “A” grade staff if you want your customers to get the most out of “A” grade beans.
At Mongo’s, perhaps most impressive of all was not just how knowledgeable the staff was—but how eager they were to share their coffee passion with a couple of new customers. Whether you prefer a fresh regular pour over or a fancy latte, you’ll no doubt find a drink you’ll enjoy!
Always a fan of a well crafted latte, Mongo’s did not disappoint. Their maple syrup cinnamon latte came with “A” grade latte art and in a beautiful mug to match.
Overall this was a really well-blended drink, and one where you could taste freshly roasted and professionally extracted espresso. Definitely a win from our perspective here at the podcast!
Make sure to keep an eye out for their pour over option—I didn’t see a description on their menu, other than a little brewing vessel and the words “pour over” on a chalk board behind the counter. Still, do not hesitate to ask them for their pour over options!
The barista who helped us was excited to deep dive into the beans to choose from—eventually settling on a Guatemalan origin. This was definitely one of the more unique pour over coffees I’ve ever had: sweet, floral, and fresh as they come. Take their recommendations and you will not be disappointed.
Listen to our Full Thoughts (and Grade)!
So what else did we think about Mongo’s mood? Their food? The bathrooms? What is our final “A” through “F” letter grade? Listen via the player below—or search for “A Grade” wherever you listen to podcasts to find out!
**Want to become an “A” grader? Sign-up now on Patreon for all sorts of bonus content—including behind the scenes pictures, videos, more!**