Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco
The Social Study: The Lower Fillmore Gets A Caffeine Upgrade
KQED's Forum: SF's Coffee Innovators
3rd Wave Coffee Roasting in the Bay Area
Sponsored
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You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_119457":{"type":"posts","id":"bayareabites_119457","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119457","score":null,"sort":[1501715718000]},"guestAuthors":[],"slug":"forget-cold-brew-try-flash-brewed-iced-coffee-instead","title":"Forget Cold Brew--Try Flash Brewed Iced Coffee Instead","publishDate":1501715718,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s no dogma. I love this and this is, I think, the best way to make a single serving of iced coffee, but that has a lot to do with my personal preferences and what I want coffee to taste like,” he said of flash brewed coffee. “And the beauty of coffee is everybody has a personal relationship with it, and nobody’s wrong.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://vimeo.com/99635892\u003c/p>\n\n","blocks":[],"excerpt":"Hot water makes a better and quicker iced coffee, according to some Bay Area roasters. Here’s how to make it. ","status":"publish","parent":0,"modified":1502470978,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1087},"headData":{"title":"Forget Cold Brew--Try Flash Brewed Iced Coffee Instead | KQED","description":"Hot water makes a better and quicker iced coffee, according to some Bay Area roasters. Here’s how to make it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119457 https://ww2.kqed.org/bayareabites/?p=119457","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/02/forget-cold-brew-try-flash-brewed-iced-coffee-instead/","disqusTitle":"Forget Cold Brew--Try Flash Brewed Iced Coffee Instead","path":"/bayareabites/119457/forget-cold-brew-try-flash-brewed-iced-coffee-instead","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\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>“There’s no dogma. I love this and this is, I think, the best way to make a single serving of iced coffee, but that has a lot to do with my personal preferences and what I want coffee to taste like,” he said of flash brewed coffee. “And the beauty of coffee is everybody has a personal relationship with it, and nobody’s wrong.”\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"99635892"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119457/forget-cold-brew-try-flash-brewed-iced-coffee-instead","authors":["5566","5014"],"categories":["bayareabites_13306","bayareabites_1875","bayareabites_1248"],"tags":["bayareabites_125","bayareabites_14687","bayareabites_11589","bayareabites_15932","bayareabites_8290","bayareabites_15629"],"featImg":"bayareabites_119578","label":"bayareabites"},"bayareabites_111875":{"type":"posts","id":"bayareabites_111875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111875","score":null,"sort":[1473182587000]},"guestAuthors":[],"slug":"bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","title":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco","publishDate":1473182587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"These five SF shops serve some of the best coffee in the U.S.\r\n","status":"publish","parent":0,"modified":1475165551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1192},"headData":{"title":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco | KQED","description":"These five SF shops serve some of the best coffee in the U.S.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111875 http://ww2.kqed.org/bayareabites/?p=111875","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/06/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco/","disqusTitle":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111875/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111875/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","authors":["5575"],"categories":["bayareabites_13306","bayareabites_13746","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_15590","bayareabites_125","bayareabites_8290","bayareabites_15589","bayareabites_15588","bayareabites_11602","bayareabites_10063"],"featImg":"bayareabites_111861","label":"source_bayareabites_111875"},"bayareabites_38419":{"type":"posts","id":"bayareabites_38419","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38419","score":null,"sort":[1328561016000]},"guestAuthors":[],"slug":"the-social-study-the-lower-fillmore-gets-a-caffeine-upgrade","title":"The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ","publishDate":1328561016,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n","blocks":[],"excerpt":"Part café, part wine bar, The Social Study, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. ","status":"publish","parent":0,"modified":1328584375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":792},"headData":{"title":"The Social Study: The Lower Fillmore Gets A Caffeine Upgrade | KQED","description":"Part café, part wine bar, The Social Study, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38419 http://blogs.kqed.org/bayareabites/?p=38419","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/06/the-social-study-the-lower-fillmore-gets-a-caffeine-upgrade/","disqusTitle":"The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ","path":"/bayareabites/38419/the-social-study-the-lower-fillmore-gets-a-caffeine-upgrade","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38419/the-social-study-the-lower-fillmore-gets-a-caffeine-upgrade","authors":["5325"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1248","bayareabites_119"],"tags":["bayareabites_8290","bayareabites_9372","bayareabites_10133","bayareabites_10140"],"featImg":"bayareabites_38554","label":"bayareabites"},"bayareabites_37410":{"type":"posts","id":"bayareabites_37410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37410","score":null,"sort":[1326165957000]},"guestAuthors":[],"slug":"kqeds-forum-sfs-coffee-innovators","title":"KQED's Forum: SF's Coffee Innovators","publishDate":1326165957,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"third-wave\" coffee movement.","status":"publish","parent":0,"modified":1326165957,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":112},"headData":{"title":"KQED's Forum: SF's Coffee Innovators | KQED","description":"The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called "third-wave" coffee movement.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"37410 http://blogs.kqed.org/bayareabites/?p=37410","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/","disqusTitle":"KQED's Forum: SF's Coffee Innovators","path":"/bayareabites/37410/kqeds-forum-sfs-coffee-innovators","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37410/kqeds-forum-sfs-coffee-innovators","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1875","bayareabites_34","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_125","bayareabites_1325","bayareabites_8290","bayareabites_782","bayareabites_783","bayareabites_10064","bayareabites_10063"],"label":"bayareabites"},"bayareabites_15454":{"type":"posts","id":"bayareabites_15454","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15454","score":null,"sort":[1280415611000]},"guestAuthors":[],"slug":"3rd-wave-coffee-roasting-in-the-bay-area","title":"3rd Wave Coffee Roasting in the Bay Area","publishDate":1280415611,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ","status":"publish","parent":0,"modified":1445372984,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2118},"headData":{"title":"3rd Wave Coffee Roasting in the Bay Area | KQED","description":"And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15454 http://blogs.kqed.org/bayareabites/?p=15454","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/","disqusTitle":"3rd Wave Coffee Roasting in the Bay Area","path":"/bayareabites/15454/3rd-wave-coffee-roasting-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\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, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\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>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15454/3rd-wave-coffee-roasting-in-the-bay-area","authors":["5016"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_3367","bayareabites_125","bayareabites_3592","bayareabites_8290","bayareabites_8289","bayareabites_8292","bayareabites_8291"],"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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