Coolest northforker stories of 2015: North Fork Roasting Company opens its doors

Jess Dunne and Jennilee Morris, co-owners of North Fork Roasting Co. in Southold. (Credit: Vera Chinese)

Jess Dunne and Jennilee Morris, co-owners of North Fork Roasting Co. in Southold. (Credit: Vera Chinese)

We’re counting down the top coolest stories of 2015 on northforker.com. We will publish one story on our list per day, every day, until Jan. 1.

Coming in at number 5 is the opening of North Fork Roasting Co.

With a very successful coffee roaster already ensconced in Greenport, some might have questioned whether there was room for another on the North Fork.

According to North Fork Coffee Roasters, which opened on Valentine’s Day in Southold, and its many fans, the answer is a resounding yes.

“We’re very excited to bring specialty coffee to the North Fork,” owner Jess Dunne told us days before the new coffee shop opened.

The business, owned by Dunne and her partner Jennilee Morris, specializes in small-batch craft coffee available for purchase, as well as freshly made lattes, espressos, cappuccinos, drip coffee and pour overs – which is a single-cup technique using a coffee dripper.

“A pour over is very similar to drip coffee, but we use a really fine filter so you get a much cleaner cup of coffee,” Morris said.

Recent additions and expansions have included a breakfast and lunch menu and now coffee delivery.


READ MORE: NORTH FORK ROASTING CO. SET TO OPEN ON VALENTINE’S DAY


When discussing their coffee, like their Sidamo brew, Dunne describes its flavor very much as a winemaker would speak about a bottle of wine.

“It’s floral, with hints of blueberry and maple syrup,” Dunne explained. “As it cools down a little you start tasting peach notes and tangerine. It’s a bold, but not a dark roast.”

The two are very particular about their beans – or seeds as Morris pointed out. They buy all their coffee from importers Royal Coffee New York and it is all Fair Trade Certified.

“We are controlling our product from beginning to end,” said Morris. “There are so many levels to coffee. If you are not in control of every aspect, you can start off with the most amazing beans and it can still end up tasting bad because something was not done right.”