Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast’s online survey. This week, Leslie Sbrocco and her guests discuss the regions’ growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.
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.
Last week I was lucky enough to go on a tour at the Peet’s Coffee & Tea Roastery (their roasting and packaging facility in Alameda). As someone who drinks Peet’s Italian Roast every morning, I was excited to see how this home-grown Bay Area company handled and roasted their coffee beans and so jumped at the chance to get a peek inside.
In his recent piece for Time Magazine, Josh Ozersky details where we find ourselves today, the “Third wave” of coffee: buying prized lots of single-origin beans and roasting them less frequently, treating coffee as seasonal, and paying attention to slight nuances in bean selection and roasting technique. Essentially, the artisan roasters I’m about to discuss have left Starbucks in the dust.
I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin’ at home.
See these Greek coffee grounds? They just told me my future.
I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.
And I am not entirely sure what to make of it.
Of course, there are a lot of people who might not know what I’m talking about, since I have encountered a hell of a lot of people who don’t even know what Greek coffee is, let alone what Greek coffee can tell a person.
Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though is its incredible buttery aroma and flavor. Add a generous drizzle of sweetened condensed milk and you have a habit that will be hard to shake.
This was supposed to be an easy-does-it post… Go to Coffee Bar. Go to Coffee Bar to get a beautiful, just-for-you cup of Clover-made coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner. And then, upon my second trip into the place, I bugged the barista […]
In coffee circles, a lot of noise has been made recently about the Clover Brewing System — a coffee machine which reportedly comes close to brewing the perfect cup of coffee. The machine costs $11,000 and achieves cup-by-cup perfection via computer chips, Internet connection, and programming capabilities for every part of the brew process including […]
I’m fascinated with food and wine pairings. But I have to admit, I never really considered food and coffee pairings. I love the flavor of coffee, but I’m not a coffee drinker. Somehow the idea of pairing food with coffee sounds like something your grandmother would do when she eats at a diner. But maybe […]
The work of Arthur Huang and Mary V. Marsh, perfectly calibrated for this age of confessional eating and exhibitionist documentation, examines the minute rituals of food. Currently on exhibit at Mercury Twenty Gallery in Oakland, the two artists explore our culture of consumption, how we ingest ideas, relationships and expectations along with a few basic […]
My friend Lyle is mildly obsessed with coffee. If it’s daylight outside, there is usually a paper take away cup filled with the black, caffeinated liquid within a two-and-a-half foot radius of him. I haven’t measured his wingspan. I’m just telling you it’s nearly always within his reach. Or nestled in a cup holder inside […]