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Find her online everywhere @melburkewrites.","avatar":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Mel Burke | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mburke"},"ashleyrodriguez":{"type":"authors","id":"11604","meta":{"index":"authors_1591205172","id":"11604","found":true},"name":"Ashley Rodriguez","firstName":"Ashley","lastName":"Rodriguez","slug":"ashleyrodriguez","email":"ashleyisacommonname@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Ashley Rodriguez is a freelance writer and editor for Barista Magazine. She also hosts a coffee podcast called Boss Barista, exploring issues of equity and inclusion within the coffee industry.","avatar":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Ashley Rodriguez | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ashleyrodriguez"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138574":{"type":"posts","id":"bayareabites_138574","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138574","score":null,"sort":[1595961675000]},"guestAuthors":[],"slug":"its-pretty-easy-to-level-up-your-coffee-game-heres-how","title":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","publishDate":1595961675,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","status":"publish","parent":0,"modified":1621633718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1426},"headData":{"title":"It's Pretty Easy To Level Up Your Coffee Game — Here's How | KQED","description":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138574 https://ww2.kqed.org/bayareabites/?p=138574","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/28/its-pretty-easy-to-level-up-your-coffee-game-heres-how/","disqusTitle":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","nprByline":"Audrey Nguyen","nprImageAgency":"Photo Illustration by Becky Harlan/NPR","nprStoryId":"895316740","nprApiLink":"http://api.npr.org/query?id=895316740&profileTypeId=15&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/24/895316740/its-pretty-easy-to-level-up-your-coffee-game-here-s-how?ft=nprml&f=895316740","nprRetrievedStory":"1","nprPubDate":"Tue, 28 Jul 2020 12:50:00 -0400","nprStoryDate":"Tue, 28 Jul 2020 00:03:10 -0400","nprLastModifiedDate":"Tue, 28 Jul 2020 12:50:28 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","nprAudioM3u":"http://api.npr.org/m3u/1896048401-853390.m3u?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","path":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","audioUrl":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","authors":["byline_bayareabites_138574"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_125","bayareabites_16892","bayareabites_11589","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_10063"],"featImg":"bayareabites_138575","label":"bayareabites"},"bayareabites_136232":{"type":"posts","id":"bayareabites_136232","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136232","score":null,"sort":[1581367722000]},"guestAuthors":[],"slug":"michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","publishDate":1581367722,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136052,bayareabites_133282,bayareabites_130682' label='More Stories for You']\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Michael Pollan']'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'[/pullquote]\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"When Pollan decided to write about caffeine, he gave it up — cold turkey. \"I just couldn't focus,\" he says. \"I was irritable. I lost confidence.\" Caffeine reshapes the brain in surprising ways.","status":"publish","parent":0,"modified":1581368748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1867},"headData":{"title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit) | KQED","description":"When Pollan decided to write about caffeine, he gave it up — cold turkey. "I just couldn't focus," he says. "I was irritable. I lost confidence." Caffeine reshapes the brain in surprising ways.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136232 https://ww2.kqed.org/bayareabites/?p=136232","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/10/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit/","disqusTitle":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","nprImageCredit":"Abdulrhman Al Shidokhi","nprByline":"Terry Gross","nprImageAgency":"Getty Images","nprStoryId":"803394030","nprApiLink":"http://api.npr.org/query?id=803394030&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2020/02/10/803394030/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit?ft=nprml&f=803394030","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Feb 2020 13:50:00 -0500","nprStoryDate":"Mon, 10 Feb 2020 12:00:00 -0500","nprLastModifiedDate":"Mon, 10 Feb 2020 12:24:01 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","nprAudioM3u":"http://api.npr.org/m3u/1804561298-2b6039.m3u?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","path":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136052,bayareabites_133282,bayareabites_130682","label":"More Stories for You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Michael Pollan","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","authors":["byline_bayareabites_136232"],"tags":["bayareabites_10936","bayareabites_125","bayareabites_9710","bayareabites_11278","bayareabites_1270","bayareabites_14756","bayareabites_12148","bayareabites_185"],"featImg":"bayareabites_136235","label":"bayareabites"},"bayareabites_136052":{"type":"posts","id":"bayareabites_136052","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136052","score":null,"sort":[1577911056000]},"guestAuthors":[],"slug":"oakland-coffee-roaster-red-bay-expands-to-los-angeles","title":"Oakland Coffee Roaster Red Bay Expands to Los Angeles","publishDate":1577911056,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_117350,bayareabites_133282,bayareabites_130682' label='More coffee roasting in the Bay']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6TN9cFh9gS/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Keba Konte’s coffee venture plans to open its Southern California operation this spring.","status":"publish","parent":0,"modified":1581623473,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":552},"headData":{"title":"Oakland Coffee Roaster Red Bay Expands to Los Angeles | KQED","description":"Keba Konte’s coffee venture plans to open its Southern California operation this spring.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136052 https://ww2.kqed.org/bayareabites/?p=136052","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/01/oakland-coffee-roaster-red-bay-expands-to-los-angeles/","disqusTitle":"Oakland Coffee Roaster Red Bay Expands to Los Angeles","path":"/bayareabites/136052/oakland-coffee-roaster-red-bay-expands-to-los-angeles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117350,bayareabites_133282,bayareabites_130682","label":"More coffee roasting in the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6TN9cFh9gS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136052/oakland-coffee-roaster-red-bay-expands-to-los-angeles","authors":["11625"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_125","bayareabites_10652","bayareabites_614","bayareabites_9710","bayareabites_13800","bayareabites_14757"],"featImg":"bayareabites_136055","label":"bayareabites"},"bayareabites_136037":{"type":"posts","id":"bayareabites_136037","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136037","score":null,"sort":[1577150320000]},"guestAuthors":[],"slug":"flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","title":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More","publishDate":1577150320,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_49845,bayareabites_107772,bayareabites_96014' label='Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store']\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","status":"publish","parent":0,"modified":1577499819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":857},"headData":{"title":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More | KQED","description":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136037 https://ww2.kqed.org/bayareabites/?p=136037","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/23/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more/","disqusTitle":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_49845,bayareabites_107772,bayareabites_96014","label":"Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1Yw2meF-PX"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_1248","bayareabites_1873"],"tags":["bayareabites_125","bayareabites_9710","bayareabites_2658","bayareabites_11897","bayareabites_335","bayareabites_10264","bayareabites_10797","bayareabites_108"],"featImg":"bayareabites_136040","label":"bayareabites"},"bayareabites_133282":{"type":"posts","id":"bayareabites_133282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133282","score":null,"sort":[1555519408000]},"guestAuthors":[],"slug":"whats-so-great-about-bay-area-coffee-anyway","title":"What's So Great About Bay Area Coffee, Anyway?","publishDate":1555519408,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n","blocks":[],"excerpt":"Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)","status":"publish","parent":0,"modified":1562788182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1428},"headData":{"title":"What's So Great About Bay Area Coffee, Anyway? | KQED","description":"Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133282 https://ww2.kqed.org/bayareabites/?p=133282","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/17/whats-so-great-about-bay-area-coffee-anyway/","disqusTitle":"What's So Great About Bay Area Coffee, Anyway?","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130682,bayareabites_125102,bayareabites_60709","label":"Sip on This "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway","authors":["11604"],"categories":["bayareabites_13306","bayareabites_64","bayareabites_8770","bayareabites_1962","bayareabites_11028","bayareabites_10028","bayareabites_366","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_8472","bayareabites_125","bayareabites_16387","bayareabites_16384","bayareabites_14757","bayareabites_16388","bayareabites_16385","bayareabites_16386"],"featImg":"bayareabites_133295","label":"bayareabites"},"bayareabites_130740":{"type":"posts","id":"bayareabites_130740","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130740","score":null,"sort":[1548436208000]},"guestAuthors":[],"slug":"5-places-in-the-bay-area-to-find-the-perfect-donut","title":"5 Places in the Bay Area to Find the Perfect Donut","publishDate":1548436208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n","blocks":[],"excerpt":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","status":"publish","parent":0,"modified":1558727380,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1435},"headData":{"title":"5 Places in the Bay Area to Find the Perfect Donut | KQED","description":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130740 https://ww2.kqed.org/bayareabites/?p=130740","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/25/5-places-in-the-bay-area-to-find-the-perfect-donut/","disqusTitle":"5 Places in the Bay Area to Find the Perfect Donut","path":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","authors":["11546"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14453","bayareabites_477","bayareabites_125","bayareabites_49","bayareabites_2889","bayareabites_14757","bayareabites_14745","bayareabites_9359"],"featImg":"bayareabites_130751","label":"bayareabites"},"bayareabites_129233":{"type":"posts","id":"bayareabites_129233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129233","score":null,"sort":[1530557946000]},"guestAuthors":[],"slug":"coffee-drinkers-are-more-likely-to-live-longer-decaf-may-do-the-trick-too","title":"Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too","publishDate":1530557946,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The latest study to link coffee and longevity adds to a growing body of evidence that, far from a vice, the brew can be protective of good health.","status":"publish","parent":0,"modified":1530634935,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":603},"headData":{"title":"Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too | KQED","description":"The latest study to link coffee and longevity adds to a growing body of evidence that, far from a vice, the brew can be protective of good health.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129233 https://ww2.kqed.org/bayareabites/?p=129233","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/02/coffee-drinkers-are-more-likely-to-live-longer-decaf-may-do-the-trick-too/","disqusTitle":"Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too","nprImageCredit":"Sutthiwat Srikhrueadam / EyeEm","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images/EyeEm","nprStoryId":"625128383","nprApiLink":"http://api.npr.org/query?id=625128383&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/02/625128383/coffee-drinkers-are-more-likely-to-live-longer-decaf-may-do-the-trick-too?ft=nprml&f=625128383","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Jul 2018 13:06:00 -0400","nprStoryDate":"Mon, 02 Jul 2018 12:26:00 -0400","nprLastModifiedDate":"Mon, 02 Jul 2018 13:06:42 -0400","path":"/bayareabites/129233/coffee-drinkers-are-more-likely-to-live-longer-decaf-may-do-the-trick-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129233/coffee-drinkers-are-more-likely-to-live-longer-decaf-may-do-the-trick-too","authors":["byline_bayareabites_129233"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_1248"],"tags":["bayareabites_125"],"featImg":"bayareabites_129234","label":"bayareabites"},"bayareabites_126358":{"type":"posts","id":"bayareabites_126358","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126358","score":null,"sort":[1522683852000]},"guestAuthors":[],"slug":"fact-check-calif-judge-rules-coffee-must-come-with-a-cancer-warning-but-should-it","title":"FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?","publishDate":1522683852,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The alleged culprit is acrylamide, a chemical found in roasted beans. ","status":"publish","parent":0,"modified":1522683852,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":779},"headData":{"title":"FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It? | KQED","description":"The alleged culprit is acrylamide, a chemical found in roasted beans. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126358 https://ww2.kqed.org/bayareabites/?p=126358","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/02/fact-check-calif-judge-rules-coffee-must-come-with-a-cancer-warning-but-should-it/","disqusTitle":"FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"Theo Crazzolara","nprByline":"Sasha Ingber, the two-way, NPR Food","nprImageAgency":"Flickr ","nprStoryId":"598348764","nprApiLink":"http://api.npr.org/query?id=598348764&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thetwo-way/2018/03/30/598348764/fact-check-calif-judge-rules-coffee-must-come-with-a-cancer-warning-but-should-i?ft=nprml&f=598348764","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Mar 2018 17:36:00 -0400","nprStoryDate":"Fri, 30 Mar 2018 15:56:43 -0400","nprLastModifiedDate":"Fri, 30 Mar 2018 17:36:53 -0400","path":"/bayareabites/126358/fact-check-calif-judge-rules-coffee-must-come-with-a-cancer-warning-but-should-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126358/fact-check-calif-judge-rules-coffee-must-come-with-a-cancer-warning-but-should-it","authors":["byline_bayareabites_126358"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_16090","bayareabites_635","bayareabites_125"],"featImg":"bayareabites_126359","label":"source_bayareabites_126358"},"bayareabites_125102":{"type":"posts","id":"bayareabites_125102","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125102","score":null,"sort":[1518815057000]},"guestAuthors":[],"slug":"eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","title":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine","publishDate":1518815057,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.","status":"publish","parent":0,"modified":1518815057,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":855},"headData":{"title":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine | KQED","description":"Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125102 https://ww2.kqed.org/bayareabites/?p=125102","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/16/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine/","disqusTitle":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine","nprImageCredit":"Matthew Christopher Miller","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Good Land Organics","nprStoryId":"585409126","nprApiLink":"http://api.npr.org/query?id=585409126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/16/585409126/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine?ft=nprml&f=585409126","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Feb 2018 13:01:00 -0500","nprStoryDate":"Fri, 16 Feb 2018 13:01:22 -0500","nprLastModifiedDate":"Fri, 16 Feb 2018 13:01:22 -0500","path":"/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","authors":["byline_bayareabites_125102"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_250","bayareabites_125"],"featImg":"bayareabites_125103","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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