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Southdown Coffee
Mark Boccard founded Southdown Coffee in Huntington in 2014, betting on what he's described as an untapped market — a town where, in his own account, "nobody was really doing anything of note" with specialty coffee at the time. His family owned the building the original café now occupies, which gave him a practical foothold to test the idea, and the bet paid off: Southdown has since grown into a genuine multi-location Long Island coffee company rather than staying a single Huntington storefront. The company's roasting philosophy centers on presenting single-origin coffees "with clarity and balance," rotating origins across both espresso and batch brew and calibrating each one specifically for how it's being served rather than applying one roast profile across the whole lineup. That approach earned real outside validation: Boccard picked up expert-level recognition at the 2019 US Coffee Roasters Championship, a genuinely competitive national stage, and Southdown was later named among Food & Wine's Best Coffee Shops in America — a notable distinction for a company that started as one person roasting with a specific idea about, as Boccard put it, giving Huntington something it didn't already have. Southdown has since expanded well beyond that original café into seven locations spanning Huntington, Oyster Bay, Glen Cove, Northport, Port Jefferson, Patchogue, and Point Lookout, along with a dedicated roastery in Glen Cove and a wine-bar partnership through Otherside. That's a meaningfully large footprint for a Long Island-founded roaster, built without losing the single-origin, quality-first identity Boccard established at the start. In 2020, Southdown made a structural choice that's relatively rare in specialty coffee at this scale: the company transitioned to employee ownership, tying the business's success directly to the people actually running the roastery and cafés day to day rather than concentrating ownership in a single founder or outside investors. That shift, combined with a menu that leans on hand-prepared drinks, vegan and gluten-free options, and daily-delivered pastries, has let Southdown scale into a genuine regional presence while keeping the sourcing-forward identity that first got it noticed nationally. Boccard's decision to hand ownership to employees just a year after Southdown's national Food & Wine recognition is notable timing — many roasters at that inflection point sell to a larger coffee conglomerate or take on outside investment to fund faster growth, while Southdown instead spread ownership across the baristas and roasters actually doing the daily work across all seven towns the company now operates in. For a Long Island coffee list, Southdown is the essential "national-caliber roasting, built from a single Huntington storefront" entry — a 2019 U.S. championship-recognized roaster that's grown to seven locations and employee ownership without losing the single-origin, clarity-first coffee program Mark Boccard built the whole company around in 2014.
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Flux Coffee
Flux Coffee didn't start as a café at all — it started in 2010 in Berkeley, California, as a cold brew company built around an innovative cold brew method that founder Arsalan Pourmand distributed via bottles and kegs across the Bay Area rather than through a storefront. That's a genuinely unusual origin for a business that's since become a fixture of the Long Island coffee scene: most local roasters start with a café and add packaged product later, while Flux started as a packaged cold brew brand and only later became a place you could sit down. Pourmand eventually moved back east, and in 2017 he opened Flux's first brick-and-mortar café and roastery on Main Street in Farmingdale — a deliberate shift from a West Coast cold brew operation into a full Long Island café and roasting business. That East Coast pivot gives Flux a distinct identity among Farmingdale-area roasters: the cold brew technique that built the company in California remains a core part of the menu, alongside a full hot espresso and drip program developed after the move. The café itself functions as both a working roastery and a retail bar, letting customers watch and buy beans roasted on-site rather than sourcing green coffee elsewhere and shipping it out. Flux sells pre-bagged grounds and whole beans to go alongside its brewed drinks, giving regulars a way to take the same coffee home that they're drinking in the café — a straightforward but not universal offering among smaller Long Island roasters, several of which sell only prepared drinks on-site. The company's full name, Flux Coffee, still nods to its cold-brew-first identity even as the Farmingdale café has broadened into a complete specialty coffee operation — Daily Coffee News covered the brand's evolution specifically under the headline description of Flux flowing "from West to East, Cold to Hot," a framing that captures the company's actual business history more precisely than most café origin stories manage. That West Coast-to-Long Island arc, combined with Pourmand's specific technical background in cold brew extraction, gives Flux a genuinely different foundation than the classic "barista opens a neighborhood café" story most other Long Island coffee shops tell. For a Long Island coffee list, Flux Coffee is the essential "cold brew company that became a full café" entry — a Berkeley-born cold brew business that Arsalan Pourmand relocated and rebuilt into a working Farmingdale roastery and bar, carrying its bottled-and-kegged origins into a genuine hot-and-cold specialty coffee program.
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