As an ambitious new coffeeshop in SF’s Financial District, they immediately joined the $3 club — i.e., representing the basic price of admission for a single shot (or double shot) of espresso. While other notable SF openings have failed to live up to these lofty new expectations, this one manages to justify much of its expense.

Mazarine Coffee is named after the Bibliothèque Mazarine — the oldest library in Paris. Now that might sound cultured and sophisticated enough on the surface in an I-Love-Eurotrash manner. But given the coffee quality in Paris until just recently, that’s like naming your sushi restaurant after your favorite Nebraska landmark. (Though my coffee insiders have it that the founder’s working title for the café in 2013 was “Bravo Java”, in which case the name is still a huge step up.)

Outdoor seating in front of Mazarine Coffee Entrance to Mazarine Coffee

Coffee merchandising inside Mazarine Coffee Seating inside Mazarine Coffee

That said, founder/CEO Hamid Rafati switched from his electrical and mechanical engineering roots to professionally commit himself to the art of making great coffee. While the café’s name might seem a bit of a faux pas, he built this place with inspiration from quality sources — including the Southland’s Klatch Coffee, where he even recruited multi-USBC champ Heather Perry to lead the barista training. In addition to committing to offering a rotation of sources as a multi-roaster café, they also offer salads and sandwiches with wine and beer on tap.

There’s fenced-in sidewalk café table seating along Market St., front window counter seating, a lot of grey concrete, a white marble counter, a blueish subway tile backsplash to the service area, and bench seating with burgundy cushions at thick wood-finished café tables. The place is usually packed with patrons ordering nitro coffee and other requisite coffee fads. (Sorry, but nitro coffee, coffee beer, and coffee cocktails are no more “craft coffee” than sangria is “craft wine”.) The service counter is divided between pour-over (Kalita Waves and Baratza grinders) and espresso (Nuova Simonelli grinders) stations.

Service area at Mazarine Coffee with Kees van der Westen Spirit and Nuova Simonelli grinders Close-up of Mazarine Coffee's Spirit with Heath ceramic cups on top

Looking back at the entrance to Mazarine Coffee Service counter for espresso with Spirit machine at Mazarine Coffee

For espresso they use a customized three-group Kees van der Westen Spirit and were serving their private-labelled summer Belle Espresso blend from Klatch. They also served Ritual Coffee for some of their other drink formats.

They pull espresso shots with a mottled split between a medium and darker brown crema. It’s not voluminous but weighty. Served three-sips short, it has a thick body and a fully developed roast flavor with molasses sweet edges and some acidic apple brightness at the front of the sip — centered around pungency but rounded and not overly so. Served in Heath ceramic cups with sparkling water on the side.

The use of Klatch coffee is rather unique for the area, and it’s about time. It lends itself to a more complex and balanced espresso than is typically available from many of the area’s Third Wave cliché cafés. And as I believe it is written in a dusty book somewhere inside the original Bibliothèque Mazarine: Joe Bob says check it out.

Read the review of Mazarine Coffee in the Financial District of San Francisco.

Laptop zombies at the rear of Mazarine Coffee Another view of the outdoor sidewalk seating in front of Mazarine Coffee

The Mazarine Coffee espresso from Klatch Roasting beans Kalita Waves for pour-overs at one of the Mazarine Coffee service counters