Dallis Bros. Coffee Lab and Training Center Debuts

Complete with conference room, cupping lab, educational outlets, and cafe training space, Dallis Bros. Coffee debuts stylish new lab and training center

Dallis Bros. Coffee has come a long way since its establishment in 1913, and with the unveiling of a new lab and training center in Queens, N.Y. last week, the venerable specialty-coffee roaster’s position among the industry’s elite is more than secure.

Located at 11-22 44^th Road in Long Island City, the lab is outfitted with top-quality equipment including two La Marzocco Lineas, and the cavernous space is both polished and welcoming. Dallis Bros. secured the space in 2014, and has spent months building it out to be their dream facility: The Dallis Bros. Coffee Lab & Training Center includes a conference room, educational pods, and a cupping lab, not to mention the mock café set-up that will make training groups of wholesale customers a breeze.

dallis bros. coffee lab and training center — Media and friends mingled at the Dallis Bros. lab launch last week, checking out the equipment and educational training space.

Dallis Bros.’s director of specialty coffee, Jon Phillips, was overhaul the 100-year-old company’s program into a small-batch artisanal roaster. Masterminded by Jon, the new lab and training space was designed to engage Dallis Bros. customers in discourse about coffee, and provide the tools necessary to make great coffee at home, in the café, or in a restaurant.

The company operates fully as a wholesaler, and has no intentions to open retail outlets. Dallis Bros.’s storied history began in 1913 with the opening of a storefront on 116^th Street by Russian-born brothers Morris and Abe Dallis. Under Jon’s leadership today, the company exists as a sustainable coffee supply chain, with Jon buying all the coffee from producer partners with whom he works closely, and operating independently of Lacas Coffee Company, which acquired Dallis Bros. in 2013.

œThe merger got us a much updated roaster and more resources to continue developing meaningful relationships with farms, push further the artisan/technological boundaries in roasting, and allow us to better train and support the growing number of coffee shop partners that brew our coffees.