Archived Posts from this Category
Archived Posts from this Category
Gary Rulli apparently wasn’t quite satisfied by operating the Emporio Rulli café along the Stockton St. side of Union Square. He expanded to the Powell Street side of the square around the holidays of 2012 with this addition, branded distinctly separate from the rest of the Emporio Rulli chain. Bancarella means “stand” in Italian — as in a coffee stand. But it’s much more than that, located in a pleasant, almost exclusively outdoor space next to the discount theater ticket outlet, across of the Westin St. Francis hotel.
There’s outdoor sidewalk patio seating under canvas parasols in the Union Square courtyard, enclosing the handful of tourists here (typically) by short plexiglass barriers. Everything is branded Bancarella here, down to their bags of La Piazza Blend coffee, so it’s almost as if they’re hiding any Rulli connections here. But the quality is pretty good regardless.
Inside the small service area there’s a small counter offering desserts, sandwiches, salads, and Italian wines. Behind the counter is a three-group, white La Marzocco Strada and a Mahlkönig K30 twin grinder — next to a service window that hands out orders like an ice cream truck.
They pull modestly sized shots with an even, medium brown crema. It has a well-blended flavor that’s smooth, carries some wood, but is mostly spices and light pepper. There was a somewhat foul or off aftertaste when we sampled it, which is probably not something we presume as consistent. It seemed like a coffee defect — like a squonky bean or two made it past sorting and into our shot. But the effect was mild, and our ratings only accounted for that a little bit. Otherwise, the body is a touch weaker than it should be, but the cup overall is made pretty well.
Served in Barcarella-logo Le Porcellane d’ANCAP cups. They also offer good latte art and higher-quality milk frothing. There is little to distinguish Bancarella much from its Emporio Rulli brethren, but who cares about branding when the coffee is good.
This café is the brainchild of former middle school teacher and Ritual Coffee barista, Kevin “Tex” Bohlin. Starting as a pop-up in SF’s South Park (which has since closed in Dec. 2013), this over-designed flagship café opened in Oct. 2013 to a considerable amount of gushing praise.
It took over the former Teashi spa, and the spirit of past mani/pedis and Brazilian waxings still sort of haunts the place. On the sidewalk out front there’s limited wooden café table seating. Inside in front there’s window counter seating for four on stools right next to shelves of coffee merchandising, just shy of the long service counter.
It’s a long space that is deceptively airier than its limited seating would suggest. There’s an array of a few café tables against a shared wall bench; these are typically the domain of laptop zombie squatters. Further back there’s an upstairs under bright skylights that offers two larger, semi-private tables.
Here there is an overwhelming sense of someone’s idyllic vision that a café should be more like an Apple Store. There are stark, plain walls and wood grain paneling plus a wannabe kanketsu “service philosophy” of removing as many barriers as possible between barista and customer.
This is exemplified by their unique, Modbar-like espresso machine: a two-group, under-the-counter job either called the Jepy Minim (per the engineer/designer John Ermacoff, aka Jepy) or the Ghost (per project designer Ben Kaminsky). It’s the guts of a perfectly acceptable Synesso Sabre, but Frankensteined beyond recognition as a sacrifice to form. This worship at the Holy Church of Makerdom might promise greater temperature control, etc., but what only matters to us as coffee lovers is what it produces in the cup.
They specially source limited coffees and roast them through Ritual Coffee Roasters for their own private label, and our review here is of their Little Brother Espresso — which comes at a whopping $3. (They also served a Costa Rica Los Crestones for $4.) It’s served slightly full with an even, medium brown crema. There’s a balance to the flavor with hints of bright fruit, but there’s primarily a mid-palate of herbal pungency.
In short: it’s a very good shot. But for all the pomp, technology, design, and the price, it doesn’t measure up to expectations — failing to rank in the Top 35 of SF coffee shops. We need to revisit to ensure we didn’t catch them on an off moment, but that would be surprising given they’ve been open for eight months and their machine has dialed down espresso shots to a push-button level. The good news for Saint Frank is that there are clear opportunities to improve. (That might also include banning all employees here from openly calling it “spro”, dude.)
This will read like an attack on Kevin when he’s done some very interesting things with unique coffees, and he’s certainly trying things. Yet Saint Frank is also symptomatic and emblematic of what seems so very lost and misguided with what the industry holds as the new standard of coffee shop today. Among all the toys and distractions of late, coffee quality in the cup seems to have again taken a back seat.
If you’re going to charge $3 for an espresso, it should at least break the Top 35 in the city. Among the 700 active espresso purveyors currently surveyed in SF, Saint Frank’s standard espresso shot is the most expensive in the city that’s served outside of a restaurant setting. (Presuming the Nespresso Boutique & Bar qualifies more as a restaurant, where you’re paying more for white tablecloth service and a global smoke & mirrors marketing campaign.)
We should all be paying more for coffee — but for better coffee. Based on our ratings, it’s not better. For the reported pedigree of their sourced coffees, it doesn’t even have a different or unique flavor profile. So what exactly am I paying extra for?
First, there’s the promising lure of shiny new equipment and it’s empirically consistent failure to deliver better coffee. In the past we’ve noted the likes of Sightglass who have been guilty of this for years. In Saint Frank’s case, it’s not even so much a “better brewing” sales come-on than superficial aesthetics: i.e., a low-profile workspace primarily conceived to address the First World coffee problem where my barista doesn’t get to see more of my crotch.
Fortunately the Modbar isn’t weighed down by outrageous costs — you can get a full system for under $10k. Hopefully Saint Frank’s custom lookalike (the Jepy Minim or Ghost, depending upon whom you ask) follows suit in that department. But with new, “revolutionary” ways to brew coffee even more perfectly being announced every week, we’ve often wondered if any of the takers ever get the chance to dial-in on them, with a serious dose of experience, before they roll on to the next big thing — looking to technology to bail them out from substandard practices.
This is a little of what former USBC champ Kyle Glanville recently called the “fancy equipment arms race”: “People are spending shit tons on machines to brew coffee when they should be investing in their own palates and understandings of flavor, and the knowledge of how coffee brewing actually works”
So what about making your café look like an Apple Store? Blue Bottle Coffee has been compared to the Apple of coffee shops, and they’re even sporting Apple-inspired service table designs. And CoffeeRatings.com has had plenty of good things to say about Blue Bottle.
Except Blue Bottle’s resulting coffee quality is noticeably better than Saint Frank’s. Now any café owner is entitled to invest hundreds of thousands of dollars in a custom espresso machine, killer grinders, and a Zenlike service design experience. But if it doesn’t translate to a better cup of coffee, those costs are being passed on to me to satisfy completely different concerns. You’d be better off having your baristas selling me $400 sweaters.
What results is a place that seems enamored with all the trappings of what’s expected of a wannabe Fourth Wave coffee place, but with no improvement in the coffee itself. Which suggests more of our cynical definition of a Fourth Wave coffee shop from four years ago. We then joked that if the Third Wave was about letting the coffee speak for itself and enjoying coffee for its own sake, the Fourth Wave was about appreciating so much of the gadgetry and trappings surrounding coffee service that any actual coffee was no longer required.
But can any of us blame Kevin? The status quo of the industry’s most popular coffee media encourage this focus. For example, a Dear Coffee, I Love You seems to care more about subway tiles than coffee roasting. While Sprudge heavily promotes their “Buildouts of the Summer” promotional series as if coffee were a construction project. And in professing “we would never grade coffee shops”, Sprudge seems too terrified to lift a judgmental finger to critique any of the coffee and potentially hurt someone’s feelings.
This leaves a massive void of any popular critical thought about retail coffee quality. Instead of learned coffee professionals, this gap is filled instead by the arbitrary standards of “top 20 coffee shops in America” lists on popular news and travel web sites — often written and compiled by interns most enamored by double-tall, four-pump vanilla caramel macchiatos in paper to-go tubs, whose understanding of coffee quality extends little beyond the MSRP price tags of the commercial coffee machine fad of the month.
Or worse: the void is left to the whims of the “man in the street” on review sites like Yelp!: where electrical outlets for laptops, cute baristas who flirt, and cheap extra large muffins count for more than any coffee quality.
Imagine a perverse wine world where the like likes of Wine Spectator or Wine Enthusiast gave everything identical 90-point scores while devoting the bulk of their writing to the wood and fixtures used to build their tasting rooms and the designers of their high-tech wine openers. It’s of little surprise that we have ended up with coffee writing that reads more like an interior design arms race sponsored by Home Depot®. Meanwhile any actual quality judgement on coffee is suppressed to the level of American youth soccer: everybody is recognized with a trophy just for participating. Why even bother with the farce of barista competitions if “everyone is a winner”?
Over a decade ago, one of the major inspirations for creating CoffeeRatings.com was our immense frustration with all the existing books and online reviews of coffee houses at the time: it was impossible to find any critical reviews of coffee places that critiqued any actual coffee. Most of the attention was spent on ambiance: the style of the clientele who hung out there, what novels they read, and how good the bagels were. With all the attention now given to new machines, service counter layouts, and who makes the wooden countertops, we seem to have relapsed to those more ignorant days.
I never thought I’d miss what six years ago I called the Malaysian street food experience. Then the environmental design slight-of-hand was in making you feel like a hipster for sipping your espresso while sitting on a cinder block in an alley filled with spent heroin needles. Even so, at least the quality of the coffee still ran as the headline. Today I’m not so sure anymore. Maybe it’s time to go back to those days.
Still reading? OK, here’s the long version. So what made me lob such an incendiary, sweeping, and judgmental hand grenade? This past week I came across this headline from Roast Magazine‘s news feed: Daily Coffee News by Roast Magazine – Coffee Recommendations From the World’s Greatest Restaurant Chef.
The post cites a Telegraph travel article that’s completely innocuous. But it’s the loaded presumptions behind Roast‘s headline that forcibly poked me in the eye and compelled me to respond.
Because, you see, I’ve never trusted a great chef’s opinion about good coffee. And I’ve come to believe that I probably never will. This is yet another example of why all journalistic efforts and awards that classify coffee as some mutant, orphaned subdivision of food seem misguided and wholly inadequate.
Most great chefs are quite poor at even desserts — at least when compared to their hired gun pastry chefs, for example, they often reach for odd savory creations given palates that are often clueless at how to deal with sweet. Thus it shouldn’t be of great surprise that most great chefs are outright lame when it comes to quality coffee. The continually sad state of restaurant coffee being additional supporting evidence.
So why does public perception seem convinced of the complete opposite?
In recent years, food has firmly become a form of entertainment, and the highest profile chefs have morphed into something strangely akin to lifestyle consultants. As the social status of celebrity chefs has risen, so has a sort of cultural belief that these chefs have come to represent all things fine dining and living — each of them harboring great secrets of a modern illuminati. So much so, today our popular culture is immersed in this mistaken fantasy that chefs always eat out better than you, eat at home better than you, and even vacation better than you. (Yes, there are even absurd apps based on the premise that chefs eat better than anyone else on the planet.)
The reality is that even the best chefs often have terrible diets, have no time to eat well, chain smoke, marinate themselves in hard alcohol, and even shoot up with a little smack or crank now and then. (I’m looking at you, Anthony Bourdain.) And yet consumers seem overly willing to make a misguided mental leap: that just because someone is qualified to make a meal for King Louis XIV, they must therefore eat and live it up like King Louis XIV (though maybe on a slightly leaner budget).
So when American super-chef, Thomas Keller, says he can often be found eating at an In-N-Out Burger, that might help elevate public esteem for the cult favorite burger chain. But that says more to me about Thomas Keller than it says about In-N-Out Burger — which is, quite disappointingly, just another mass-produced, paper-hat, greasy-burger-on-a-bun fast food chain of a slightly different hue. It might also explain why the coffee at Mr. Keller’s restaurants is so poor.
A few years ago when we dined at Keller’s notorious French Laundry, we noted how the espresso there scored lower than a Starbucks at the SFO airport. A good friend of this Web site who ranks high in the local coffee industry (who shall remain nameless) also dined there this past weekend and reported pretty much the exact same disappointing coffee experience. And that’s quite consistent with the poor coffee service we’ve experienced at virtually all of Keller’s restaurants.
But it’s not just Keller.
On an episode of Dangerous Grounds in Rome this season, superchef Mario Batali sent Todd Carmichael to Tazza d’Oro to experience what he thinks is the best Italian espresso, period. Now I love Tazza d’Oro. A major inspiration for this site was the battle between the locals in Rome’s centro storico for who had the better espresso — Tazza d’Oro or Sant’Eustacio il Caffè. But as good as it is, there’s a lot of local legend and historical folklore behind Chef Batali’s choice.
Mr. Carmichael eyeballs Tazza d’Oro’s roasting operations and notices all the Brazilian coffee produced by mechanically harvested megafarms, suggesting how he could do better. And as I recently concluded, even the best espresso from a recent trip to Napoli — a city known even more for the quality of its Italian espresso — could not crack SF’s Top 15. Even look at the Batali-owned U.S. locations of Eataly: there are Lavazza cafés in the U.S. where any Eataly in its native Italy would never consider hosting them on the basis of Lavazza’s vast size and pedestrian quality.
Chef Batali has an impeccable palate for Italian food. But his taste for coffee seems clearly borrowed rather than personally developed. Though who can blame him given everything else he has to obsess about? Even if his habits of hanging out with that vapid sea hag in $1,000 yoga pants, Gwyneth Paltrow, and his trademark I’ve-given-up-hope footwear might suggest that not all his tastes are winners.
Speaking of that ever-popular wine analogy, let’s turn our attention to great chefs and their relationship to wine. Food and wine are like the yin and yang of fine dining. Yet nobody corners great chefs to ask their personal opinions about their favorite wines — so why would coffee even be relevant? Sure, said chefs will be asked about pairing wine with food. But almost never are they asked about their independent opinions about wine.
Why? Because all the respectable wine snobs know that’s not where these chefs excel. When Wine Enthusiast visited Chef Redzepi’s Copenhagen dining scene a few years ago, it failed to even mention wine anywhere in the article. A curious omission for a wine-obsessed magazine.
In 2007 Wine Spectator interviewed Thomas Keller and did an exceedingly rare thing: they asked him directly about his wine preferences. Did he wax about the lush qualities of his favorite vintage of Domaine Dujac Clos de la Roche Grand Cru? No, instead he noted that his favorite wines were young Zinfandels — big fruit bombs, often heavy on alcohol, that were once most commonly known as “jug wines” not all that long ago.
There’s nothing wrong with young Zinfandels or having preferences for inexpensive wines. This isn’t to suggest that great chefs have disproportionately philistine tastes when it comes to wine (or coffee). But professing favoritism for what was once associated with wine’s misery market is hardly what the public expects when seeking the sage wisdom of Thomas Keller’s “distinguished wine palate”.
As for Mario Batali, he promotionally offers his name on a “Mario Batali Selection™” line of wines — curated by Mario and typically offered in the $15-20 range. But nobody believes that’s what he chooses to drink. In fact, Chef Batali seems too preoccupied having his team of ghostwriters come up with new material for his weekly column in the New York Times Magazine — “What I’m Drinking” — where each week Chef Mario celebrates new ways to damage his liver through the versatile elixir of hard liquor.
What Chef Redzepi, Chef Keller, and Chef Batali — and many great chefs like them — all have in common is knowing the limits of their own tastes and opinions outside of food. What they all have become quite good at is knowing how to delegate, choosing surrogates whose opinions they trust: whether that’s a pastry chef, a sommelier, or someone in charge of the coffee service at their restaurant.
All of which isn’t to say that René Redzepi has no taste for decent coffee. Coffee Collective is a Copenhagen, if not world class, coffee institution. But the loaded pretext here is that because Chef Redzepi knows how to forage and make the world’s most delicious moss, that somehow this qualifies him as some kind of coffee oracle. This when his coffee palate is likely far less informed than some 28-year-old local Copenhagen bike messenger who still lives with his parents. I’d rather hear that bike messenger’s opinion about coffee. However, Chef Redzepi has earned his respect and celebrity for what he’s accomplished with food — even if he hasn’t earned it for all things related to taste.
Being an outstanding chef does not bestow any magical abilities to divine good coffee from bad, just as being a certified Q grader doesn’t qualify you as an expert on modern Scandinavian cuisine. So let’s stop pretending that chefs are something they’re not — as if being the executive chef at the best restaurant in the world isn’t enough. They can barely cope with wine or dessert, let alone coffee.
Perhaps if we stop insisting that our food savants must also be multi-disciplinary Renaissance men and women in all matters of taste, we might start deservedly recognizing the coffee specialists for what they truly excel at.
Curiously enough, Chef Redzepi opens the presentation by giving complete credit to his head sommelier, Mads Kleppe, for Noma’s coffee program and suggests that Mr. Kleppe should give the talk. Chef Redzepi then proceeds to monopolize the presentation — with Mr. Kleppe standing on stage nearby.
Long before there was Coffee Bar, Mr. Espresso continually wrestled with the “last mile” of retail coffee delivery. All their quality efforts sourcing, roasting, and blending coffee could be undone by poor storage, an inexperienced barista, or a poorly maintained espresso machine. By opening Coffee Bar, Mr. Espresso could take more direct control of that last mile and better showcase their coffee.
Equator Estate Coffees is another local roaster that hasn’t quite yet had the retail coffee outlet to truly show them off. This was a particularly nagging issue for us on CoffeeRatings.com, where over the years we noted their industry accolades but were continually challenged to find just one among dozens of example outlets where their roasts didn’t underwhelm us.
Equator co-founder and master roaster, Brooke McDonnell, sometimes took to the comments on our blog posts to debate the variances in personal tastes. She was right that personal tastes vary, and none are necessarily more “right” or “wrong” than others.
Sure, we’ve been known to pause over the likes of Stumptown Coffee Roasters — who while clearly in the upper echelon of coffee quality always seemed to rank in the lower end of that class. Someone certainly has to, so why not them?
But if Stumptown marked a natural statistical outcome when forced to jockey for rankings within subjective personal tastes, Equator represented nothing short of an anomaly for us. Ultimately, we had more or less come to the conclusion that our perception-of-quality disparity had less to do with our own coffee palate and more with their relatively loose controls over the supply and delivery chain at the retail end.
Opening in June 2013, Equator Coffees at Proof Lab Surf Shop represents a joint venture where the roaster finally got their own “reference quality” coffee bar. Located at one of the main divides in Mill Valley between traffic into “downtown” and traffic towards Muir Woods and the California Highway 1 beaches, this red-painted wooden shack at the head of a part-gravel parking lot beckons surfers and coffee lovers alike. It seems like an odd place for a surf shop (Proof Lab, in back): sandwiched between the Bothin Marsh and Coyote Creek with no sign of sand for miles. But the surfers (and boarders) come.
There’s a cement patio in front, enclosed from the highway by standing surfboards and a surf-board-inspired outdoor table. The rear entrance to the building has seating among white-painted metal café tables and chairs — and a surfboard table. Inside there are several small wooden café tables set against a wall of Hurley surf advertising. (With surfboards in the rear.) One wall is dedicated to retail sale of various coffees and home brewing equipment.
Using a red, two-group La Marzocco Strada machine, they pull shots with a mottled, textured crema of a medium and darker brown. It looks robust and organic, has a decent body, a full aroma, and a well-blended flavor of herbal pungency mixed with some spices, heavy cherry-like fruit (perhaps just a touch too much fruit for my tastes), and some honey-like edges. Served in white logo Espresso Parts cups with very necessary sparkling water on the side.
It’s a solid cup. It has great visual appeal and seems like it has all the ingredients for excellence. However, you might say the enigma continues a little: as good as it is, it still falls on the weaker side of excellence with still some room for improvement.
Haight Street has taken decades to emerge from its Summer of Love bender. Despite locals declaring “the Death of the Hippie” and the end of an idealized Haight-Ashbury by October 1967, runaway teens and drug addicts continued to flock to the neighborhood seeking social escape while lacking any support networks.
By the time I first visited the area in the late 1980s, the stories of wars between drug dealers, crime epidemics, and kids on LSD falling to their deaths out of Victorian windows had long since vanished. But the chronic problems of homelessness and drug addiction remained. Other than seeing live music at the I-Beam or experiencing the camp of Rock & Bowl (now Amoeba Records), this part of the neighborhood was something you generally avoided after dark.
Today, things are very different. In place of the sketchy Cala Foods (whose closing was celebrated by locals), there’s now a Whole Foods. Gentrification hasn’t scrubbed everything clean, but at least the Golden Gate Park area across the street no longer looks like a refugee camp from a condemned methadone clinic.
And located in a large, tall space adjacent to the Whole Foods parking lot — at what used to be the San Francisco Cyclery — is Flywheel Coffee Roasters, opening in April 2012. They have added to the growing coffee legitimacy of the Upper Haight by roasting their own beans — using a Portuguese Joper Roaster in the back.
The space has a sunny entrance with tall windows facing west over Stanyan St. Inside there is counter seating along the windows, simple stool seating at taller tables, and several other tables indoors. Out back there’s something of an enclosed deck that’s exposed to a little bit of the occasional outdoor breeze. Up wooden stairs is a low-ceiling space with a bit of coffee roasting supply storage.
The laptop zombie quotient is on the high side here (ah, the price of gentrification). This gives it a rather cavernous, library-like feel. They offer cold brew drippers ($4), syphon-brewed coffee ($5), Hario V60 pour-overs, and a new three-group Faema Enova for espresso drinks.
They pull shots with a mottled medium brown crema of some coagulated thickness. It tastes of cloves and other, deeper herbal pungency without much spice nor tobacco: it’s actually a rather narrow, limited flavor profile with little roundedness. This perhaps reflects their usual choice of single origin coffees from Colombia, Kenya, Ethiopia, etc. Served in black Espresso Parts cups with a short glass of mineral water on the side.
It may be far from the better espresso shots in town. However, that a decent coffee house serving decent coffee could exist here was difficult to imagine 25 years ago. At least that much is progress, and we always have a soft spot for truly independent cafés.
This original Stanza Coffee location opened in April 2012 with the explicit purpose of showcasing coffee roasted from outside the Bay Area. As such, it’s unfortunately another example of a coffee shop that has defined itself in the negative: i.e., not by what it does and what it stands for, but rather its identity is wrapped up in what it does not do.
We’re big believers that the best coffee shops — or the best of anything, really — simply chart their own course instead of reacting to what others are doing. Defining your own identity as a foil against what others are up to unwittingly puts your own business strategy into your competitors’ hands. That’s driving from your rear-view mirror.
But if anything, that we now have coffee bars specializing in exclusively imported coffee is a healthy sign for local roasters.
Formerly the confectioner, Coco-luxes Haight Street Boutique, this is a small space along Haight St. with dark raspberry walls, dark wood, beat-up upholstered black chairs, and tables in front converted from the tops of barrels. Further back past the short service counter is an almost diner-like lunch counter where laptop zombies crouch over electrical outlets, sucking much of the life out of the place.
Using a white, two-group La Marzocco FB/80 at the bar, they pulled shots of Intelligentsia’s Black Cat that came with a very even, medium brown crema. While it smelled like it could have been an undetonated brightness bomb, it pleasantly (and not surprisingly) was not: a softer Black Cat flavor of some mild spices and some herbalness in a rounded balance. They serve it with a short glass of still water on the side of their white notNeutral cups.
Despite its good qualities, it is far from the more flavorful and best espresso shots in town. With a mission to showcase roasts from outside the area, they modestly live up to the task but do not take it over the line of excellence. It’s hard to say if the results would be significantly better if they focused more on themselves and looked over their shoulders a little less.
That said, we continually wish we could conveniently sample more coffees roasted outside of the area. We’ve been fans of the multi-roaster concept for years — from Ma’velous through the defunct likes of Café Organica. Hopefully Stanza Coffee will continue to fine-tune their operations to better showcase these imports.
This coffee shop opening in Sept. 2013 received an almost inordinate amount of fanfare. It still gets some of it. One of the latest examples being the New York Times Travel section with a recent piece by their former coffee scribe, Oliver Strand.
Andrew Barnett (of Ecco Caffè fame — now Intelligentsia SF — and currently the Good Food Awards and Cup of Excellence judging) established the coffee side of the operations, starting with his own micro-batch coffee roasts. So there’s some definite reason to get excited about that.
But here’s where things get convoluted. Grafted onto this perfectly good coffee bar is GreenSalads.org. Overlooking the folly of naming your brick & mortar business after your electronic address (e.g., “1800 Flowers? But I only need a dozen.”), they serve salads that read like a checklist of 2013’s most trendy and overdone ingredients: kale, quinoa, Brussels sprouts. Is a cauliflower salad in the cards for 2014? It’s honestly hard to tell if the menu here is meant as a self-parody of SF salad menus or not.
But wait — that’s not all. Also grafted onto this place is Lt. Waffle, offering sweet and savory Brussels-style waffles. One even garnered local 7×7 cover press as the #1 item of their “The Big Eat 2014″ list of 100 things we absolutely must eat before we die. (I know I’m holding off on including that DNR in my advanced health care directive until I eat one.) The salad and waffle offerings come courtesy of Anthony Myint, who partnered up with Mr. Barnett while he was a regular customer at Mr. Myint’s Mission Chinese Food.
We may be established fans of Mr. Myint’s Commonwealth and certainly of Mr. Barnett’s coffee. But the resulting café is a bit of a Kickstarter Frankenstein: an odd fusion of waffles, salad, and coffee with the feel of a schizophrenic food consignment shop.
Even so, that hasn’t deterred SF foodies any. Ever since the 2008 economic meltdown, the restaurant world has been downsizing their menu ambitions while simultaneously upsizing their revenue-per-plate on lunch fare for the common man. Out are top-dollar amuse-bouches, tasting menus, and culinary foams. In are glorified comfort foods: pimped out burgers, pizza, grilled cheese, and salads offered at twice the price we used to pay, and demonstrating less than half of the culinary creativity pre-2008.
If SF diners proved financially apprehensive about splashing out for a new BMW, they’ve proven more than happy to spend almost as much on a tricked out Honda Civic. The fetishized $4 toast was only a matter of time.
But enough about salads and waffles. While good, we’ll leave those details to Mr. Strand’s quoted restaurant review. The coffee side of the house has its act in order even if it doesn’t quite “wow” for the area. It’s a small corner space with virtually only outdoor sidewalk seating along San Carlos. Inside the wide windows open out to the street and there’s a tiny bench for two.
Using a three-group La Marzocco Linea namesake and Mazzer grinders, they pull shots of espresso with an even medium brown crema and a potent aroma. It’s two-sips short and has a moderate body with a flavor profile of some spice and a slightly bright fruity edge. Served in red Heath cups for espresso (white for caps), Illy spoons, and sparkling water on the side.
Things get a little more unusual when milk is involved. Their macchiato has a dense and creamy milkiness that borders on cappuccino territory, despite its diminutive size. It comes with a latte-art heart. We do like the fact that Linea ruffles some coffee fad feathers in not offering any drip coffee options at the small bar here.
Surprisingly, Epicurious had yet to make a notable entry in the obligatory culinary-magazine-rates-national-coffee-shops department. But that all changed this week with the rather ambitious title of “America’s 25 Best Coffee Shops — The ultimate guide to the best coffee shops across the United States”: America’s Best Coffee Shops | Epicurious.com.
We do have to give them an iota of credit. Unlike most of their ilk, they cover coffee without a brand name that suggests an exclusive concern for food, eating, meals, or anything else at the expense of beverages as some kind of frivolous, second-class diversion. But then they did have to ruin it a little by filing the article under their “Where to Eat Around the Globe” category. Facepalm indeed.
Writer Colleen Clark also falls for many of the usual suspects among coffee house article tropes. Like a rapper with mad rhyming skillz just this side of 2 Chainz, she employed several examples of the journalistically lazy caffeine riff and liberally used the trite words “java” or “joe” as substitutes for “coffee”. Imagine if writers playfully used the term “alcoholics” when talking about wine lovers they way they effusively use “caffeine junkies” whenever talking about coffee lovers. Double standard, anyone?
Then there’s the tiresome barista-as-sommelier analogy. She also made several references to the rather dated topic of regional coffee “scenes”: the concept where which urban metropolis you’re in determines whether you can access quality coffee or not is becoming rapidly irrelevant if not already extinct. Now that even the world’s last holdout for terrible coffee — Paris, France — has worthy and redeemable coffee shops, there are no more “coffee cities” anymore than there are wine or tea cities.
All these negatives aside, the article is actually a rather decent assessment of great coffee shops — given Epicurious‘ magazine peers. (Even Forbes tried to get in on the act of reviewing the nation’s best coffee shops.) It might suggest that “it’s hard to separate the real-deal java joints from the flash-in-the-pan trendsters” — a problem that we honestly never knew needed solving. But they at least drew a line in the sand, laying down some of their criteria by which some coffee shops should or should not be included in their list:
So we’ve combed the country for the coffee shops that combine craft with hospitality, for inviting spaces that spark creativity, and for roasters who know how to make your morning brew tell a story. These are our picks for the USA’s top 25 coffee shops.
This beats most of the random nonsense we’ve seen in past magazine lists of this type. Even if some of these criteria are precisely the sort of fluff that frustrated us as distractions from a focus on the actual coffee as far back as 2003: telling stories, named architects, hospitality, etc.
So that you don’t have to turn 25 pages of ads on the Epicurious Web site, we’ve summarized their list here in one place as something useful (and as listed in no particular order):
Risks of the No Coffee Left Behind Act aside, this is a solid list. We will be the first to admit that it is over-represented by San Francisco. But most curiously, although it does well to call out a few smaller independents such as Daylight Mind and Barista Parlor, this list is heavily represented by chains. For a Top 25 list, it’s actually cheating a bit as it actually represents a total of 85 coffee shops.
Has quality coffee in the U.S. reached a tipping point where the independents have come to be outnumbered by the chains? That’s hard to say just yet, but you can’t argue with the quality represented here.
Napoli is one of the oldest continuously inhabited cities in the world. Globally, it is the city most associated with coffee — and certainly espresso. (Sorry, Seattle.) Yet despite this reputation and Napoli’s many cultural treasures, most tourists avoid it like the 1656 outbreak of the bubonic plague.
Many will pass through Napoli to see the stunning sights of the nearby Amalfi Coast, the islands of Capri or Ischia, or the volcanic graveyards of Pompeii and Herculaneum. But few stay for more than a namesake pizza. Because Napoli has the reputation for a bit too much bustle and way too much hustle. Most of all, Napoli can’t shake its reputation for crime — with legends about the Camorra and Napoli’s scugnizzi street kids abound.
The first time I visited Napoli a dozen years ago, I too was just passing through. And Napoli immediately intimidated me with what seemed like hustlers on the make at every corner: taxi drivers, store owners, people who come up to you on the street. I felt like I had to watch my back at every moment.
I should note that hustlers and crime do not spook me easily. I went to college for four years in the inner city of Chicago at what’s considered the birthplace of Chicago Blues, where John Lee Hooker performed in the streets in the movie The Blues Brothers just a few years earlier, before the Maxwell Street market area was swept up by redevelopment in the 1990s. And in the early ’90s I lived at the intersection of Alcatraz & Sacramento in West Berkeley, where gunfire rang out almost nightly in front of the nearby liquor stores and the black & white Berkeley Police mobile drug enforcement bus — nicknamed “Orca” by the locals — had to set up a near-permanent camp.
But friends more recently travelled to Napoli and told me how much they enjoyed the city — and not just its surrounding environs. What did I miss? This time, I had to “conquer” Napoli: I wasn’t just passing through, and I psyched myself up to face an expected onslaught. But to my bewildered surprise and delight, this time it was nothing like the Napoli I last experienced.
What was different? I’ve come to believe everything had to do with where I was. Before when I was just passing through Napoli, I entered the chaos of Piazza Garibaldi and the main train station or swam against the tide of humanity at the Molo Beverello port: two massive transportation hubs where tourists passing through are easy and plentiful targets for Napoli’s infamous scavenger class.
This time, immersing myself in the various neighborhoods alongside the locals, the Neapolitans seemed much more friendly — in addition to being generally casual, expressive, and proud. They may hold their stares a bit longer than is considered polite in the rest of Italy, but they were no more “threatening” than most Londoners. I managed to completely relax among them, even if my Italian accent betrayed the toscanaccia (or Tuscan snobbery) of my most recent Italian teacher.
The significance of Italian regionalism is particularly acute in Napoli — something called il campanilismo that connotes a strong identity and affiliation with the town campanile from where one is from. Because the Neapolitans are a proud people with a proud history distinctly separate from the rest of Italy, and many wear a chip on their shoulder about it to this day. Since animosities are rarely one-sided, the rest of Italy — particularly the northern, more affluent regions — responds in kind.
A good bit of this internal animosity traces back to the 19th century unification of Italy, the Risorgimento, that gave Napoli and the rest of Southern Italy the short end of the economic, political, and cultural stick. The grudge continues to this day.
As with many other soccer-crazed nations, Italian football (or calcio) serves as a proxy war for the clash of cultures. This past September, Milan-based AC Milan had their stadium shut down because of anti-Napoli abuse by their fans at a match against Neapolitan club heroes SSC Napoli. In today’s papers, now the Rome stadium risks closure for anti-Neapolitan chants outside of their stadium last night.
A common stadium banner in the north at matches against SSC Napoli pleads for nearby Mt. Vesuvius to “lavali col fuoco,” or “wash it with fire,” as Vesuvius did to Pompeii in 79 A.D. Italian soccer fans are Michelangelos of sick, black humor. SF stadium chants of “L.A. sucks!” are childish by comparison.
As an example riposte, while we were in Napoli on October 15, the city hosted a 2014 World Cup qualifier between Armenia and Italy. A vocal number of local fans loudly booed whenever an Italian player touched the ball — with the lone exception of forward Lorenzo Insigne, SSC Napoli player and native of Napoli. That’s how ugly this thing gets, with Neapolitans practically cheering for the other country.
Support for SSC Napoli represents a way for locals to “stick it to the man” up North. While Napoli may have over 50 patron saints, there are perhaps none more celebrated than all-time soccer great, Diego Maradona. Playing for Napoli in the late ’80s, Maradona all but singlehandedly upset the northern dominance of Italian football — leading Napoli to shock championships in 1987 and 1990.
A tough kid from the slums of Buenos Aires, Neapolitans identified with Maradona and accepted him as one of their own scugnizzi. To this day, there are still many painted murals and saintly votive shrines dedicated to Maradona in the streets of Napoli, and his occasional returns to town are as venerated as visits from the Pope.
Despite il campanilismo, Napoli is a city of immigrants — dating back from its Greek settlement roots some 3,000 years ago through to today’s South Asian, Eastern European, and North African communities. But it’s not all gritty slums like the Quartieri Spagnoli either. There are also the Chiaia and Vomero districts — each dotted with luxury boutiques, fine restaurants, grand caffès, and the smell of old money and some new. But what we really like about Napoli, as with Torino, is that unlike Firenze (Florence) it feels left to the locals and nothing like a Disneyland for American tourists.
Napoli is the world’s most important city for espresso. There, I said it. How un-Third Wave of me. Without previously exploring Napoli enough, we had rated Torino and Piemonte as having the best baseline quality standards in Italy (if not the world). But upon further review, Napoli seems to have the edge: virtually everywhere you go rates solid 7s and 8s.
That’s not to say they are the best-of-the-best. Our highest-rated Napoli caffè wouldn’t make SF’s top 15 list. But unlike SF, that caffè is a 94-year-old family business in the same location for 73 years.
In Napoli, old is not the enemy of good. Now what is new, and the act of exploring and discovery, has value. But take a newer, world-renowned restaurant like Chicago’s Alinea and its molecular gastronomy counterparts for example. As outstanding and experimental as its food is, part of its appeal is a kind of gimmick, a fleeting conceptual art project bound to fall out of vogue within the next decade — unlike the soulfully satisfying cuisine that has stayed with us for generations. Novelty has a relatively short shelf-life.
In recent years, I have suffered a kind of fatigue over new café openings around the world. Not that I don’t love the continual investments in an improved end-product. And news has the word “new” right in it, hence why all the attention is there. But lately café openings seem much more about their physical place or their gadgetry than they seem about their actual coffee.
There’s a growing emphasis on named space designers and architects or on nameless machines with custom modifications (e.g., “That Modbar looks cool, but have you tried your coffee from it?”). All these superficial trappings have new cafés trying to distinguish themselves on everything but the resulting shot in the cup. It feels more like an arms race to feature in Architectural Digest or Popular Mechanics, as if they’ve overlooked the actual coffee in their mission.
But it’s not just coffee. Much of the West seems obsessed with a disposable culture of everything new, everything trendy, and nothing that’s built to last. If you really want to talk about “slow coffee”, immerse yourself in a place where respect comes measured not in the number of tweets and blog citations this week but rather in generations of customers who have come to expect high standards.
Because we’d honestly like to believe that some of today’s standard bearers of quality — such as Blue Bottle and Four Barrel — somehow manage to survive and stay relevant for at least another generation of customers. At least without succumbing to a fad-of-the-month that replaces them within a decade. Perhaps that seems unnecessarily nostalgic. The reality is that in 10-20 years the likes of Blue Bottle or Four Barrel will be swept up in mergers and acquisitions and become unrecognizable. Which makes us appreciate Napoli’s coffee culture even more.
In Napoli, nobody hits you over the head proclaiming that they are “craft” or “artisinal” — even if they often are by most Western definitions. Nobody tries to distract you with the exotic pedigree of their coffee equipment. There’s something soulfully satisfying about their focus on a solid espresso backed by tradition and, well, craft.
That aforementioned il campanilismo extends to how Neapolitans think about their coffee, and in particular their roasters. They can be fiercely local and independent in their coffee loyalties, often proudly professing their roaster affiliation on street-level signage. Furthermore, wood-fired coffee roasting is often highly revered here for its tradition and flavor profile.
When it comes to roasting, the tendency is towards second-crack darkness. Back in the ’90s, Torrefazione Italia did a clever thing by offering different roast-level blends named after towns that geographically represented lighter to darker roasts from north to south: Venezia, Milano, Perugia, Roma, Napoli, Sardegna, Palermo. Napoli was one of the darker roasts as is more of the norm for Southern Italy.
This darker roasting can be a dubious quality practice. However, the beans here tend not to have a heavy sheen of oil, and the darker roasts redemptively manage to be neither bitter nor ashy. They rarely even verge into smoky territory.
Of the classic four Ms of espresso quality — miscela (bean blend), macinatura (grind), macchina (machine), and mano (the hand of the barista) — I’ve often said that half of the espresso quality comes down to the barista. But because the Neapolitan barista standards are so consistently good, I found the biggest quality difference between Napoli caffès comes down to their choice of roaster.
When it comes to espresso machines, La Cimbali is very popular along with La San Marco. Manual lever La San Marco machines are held in almost universal high regard among Napoli’s best caffès — as if to skeptically say, “I’ve got your pre-infusion and variable pressure control right here!” while making an obscene arm gesture. The only Rancilio I came across was in an airport Mozzarella bar. The only Gaggia I encountered was in a hotel bar, and it made the worst cappuccino I had on the entire trip.
Although the sample sizes were small, some my favorite roasters at caffès in the area (of which I experienced multiple shots) included:
Note that this list disqualifies many of the independent, more obscure roasters that are the pride of the caffès that serve their coffee.
Neapolitan caffès will often offer espresso as “zuccherato” or “amaro” — that is, presweetened or without sugar. And that’s where the coffee drink menu begins. Napoli caffès frequently offer dozens of variants to a degree unmatched in the rest of Italy. Many are rooted in a given caffè’s own secret formula of zucchero-crema or cremina di caffè — a sugar/cream/espresso concoction used to sweeten up and add volume to their espresso drinks.
Despite these concoctions, Neapolitan cuisine is about simplicity and celebrating the core ingredients. After all, Napoli belongs to the region of Campania, which means “country”. So it is extremely rare if you find any latte art here.
Culturally, latte art is perceived as an almost childish playing with your food — like serving pancakes covered with a smiley face made of whipped cream. Neapolitans don’t have the patience for that nonsense. A dusting of cocoa on a morning cappuccino is about as fanciful as they get. Your espresso will always come with a glass of water served on the side. And you won’t find a single laptop zombie.
If you go, one bit of travel advice: lose your American habits and don’t trust Google Maps at all. It’s not just because the Neapolitans are masters of location-based bait-and-switch marketing either. Many cities and towns in Italy follow non-serial, seemingly Byzantine address numbering systems. The piazze that frequently appear also often throw off Google Maps’ overly simplistic addressing assumptions.
Just being one city block off of your destination means four square city blocks of searching back-and-forth, sometimes leading you down streets and neighborhoods where you don’t want to be. For example, a Google Maps search for Ravello’s Caffè Calce at Via Roma, 2 will take you 400 feet away from the square you should be on. A search for Napoli’s Cafè Amadeus will lead you 4 miles away from its nearby Amedeo Metro station. Virtually all the caffè reviews linked below required me to manually enter their GPS coordinates in their maps at the bottom for accuracy, rather than relying on Google’s addressing look-up.
A frequently better option is to use TuttoCittà, which additionally shows street address numbers on many of its maps.
|Name||Address||City/Neighborhood||2014 Bar d’Italia [info]||Espresso [info]||Cafe [info]||Overall [info]|
|Gran Caffè La Caffettiera||Piazza dei Martiri, 26||Napoli / Chiaia||2 / 2||7.80||8.00||7.900|
|Moccia||Via San Pasquale a Chiaia, 24||Napoli / Chiaia||1 / 2||8.20||7.80||8.000|
|Caffè d’Epoca||Piazza Trieste e Trento, 2||Napoli / Toledo||NR||7.90||7.80||7.850|
|Gran Caffè Grambrinus||Via Chiaia, 1||Napoli / Chiaia||2 / 2||8.10||8.50||8.300|
|Cafè Amadeus||Piazza Amedeo, 5||Napoli / Chiaia||1 / 2||7.90||8.20||8.050|
|Gran Caffè Cimmino||Via Gaetano Filamgieri, 12/13||Napoli / Chiaia||2 / 3||7.80||8.00||7.900|
|Calise al Porto||Via Iasolino, 19||Ischia / Ischia Porto||NR||7.40||7.50||7.450|
|Gran Caffè Vittoria||Corso Vittoria Colonna, 110||Ischia / Ischia Porto||1 / 2||7.80||8.20||8.000|
|Arago||Via Luigi Mazzella, 75||Ischia / Ischia Ponte||NR||7.80||7.80||7.800|
|Dal Pescatore||Piazza Ottorino Troia, 12||Ischia / Sant’Angelo d’Ischia||NR||7.60||7.50||7.550|
|Divino Cafè||Via Erasmo di Lustro, 6||Ischia / Forio||1 / 2||7.60||7.80||7.700|
|Bar Calise a Ischia||Via Antonio Sogliuzzo, 69||Ischia / Ischia Porto||2 / 1||7.90||8.20||8.050|
|Bar Cocò||Piazzale Aragonese, 1||Ischia / Ischia Ponte||1 / 2||7.80||7.80||7.800|
|Pasticceria Napoli||Corso Regina, 64||Maiori||2 / 2||8.00||7.80||7.900|
|Sal de Riso||Piazza Ettore Gaetano Cantilena, 28||Minori||2 / 2||7.60||7.80||7.700|
|Bar Il Panino||Piazza Duomo, 7||Ravello||NR||8.00||7.80||7.900|
|Ristorante Don Alfonso 1890||Corso Sant’Agata, 11||Sant’Agata sui due Golfi||NR||8.00||8.00||8.000|
|La Zagara||Via dei Mulini, 8/10||Positano||2 / 1||7.00||7.80||7.400|
|La Brezza Net Art Café||Via del Brigantino, 1||Positano||2 / 2||8.00||8.00||8.000|
|Bar Al San Domingo||Piazza Duomo, 2||Ravello||NR||7.60||7.20||7.400|
|Figli di Papà||Via della Marra, 7||Ravello||NR||7.90||7.80||7.850|
|Andrea Pansa||Piazza Duomo, 40||Amalfi||3 / 2||7.90||8.00||7.950|
|La Vecchia Cantina||Via della Marra, 15/19||Ravello||NR||7.50||7.20||7.350|
|Caffè Duomo||Piazza Duomo, 15||Ravello||NR||7.90||7.80||7.850|
|Caffè Calce||Via Roma, 2||Ravello||1 / 1||7.70||7.00||7.350|
|Gran Caffè Neapolis||Piazza San Domenico Maggiore, 14/15||Napoli / Spaccanapoli||1 / 2||7.80||7.20||7.500|
|Giovanni Scaturchio||Piazza San Domenico Maggiore, 19||Napoli / Spaccanapoli||1 / 1||7.90||7.50||7.700|
|Caffè Mexico||Piazza Dante, 86||Napoli / Decumano Maggiore||NR||8.00||7.50||7.750|
What a place. Piazza dei Martiri is considered one of the most beautiful and bustling squares in all of Napoli, and who can argue? There is awesome people-watching here under the awnings over tables out front in the piazza: fashionable ladies in extra-large sunglasses, deal-making bankers in business suits, Carabinieri in full regalia stepping in for a brief espresso break.
There’s a monument in the center of the square — a column topped with a bronze statue depicting the “Virtue of the Martyrs” surrounded by four lion sculptures that each represent Neapolitan patriots who died during waves of anti-Bourbon revolutions. Speaking of revolutions, the polizia across the piazza here are often out to keep an eye on demonstrations that frequently take place in the square.
Entering the café itself, it showcases its namesake: an amazing collection of Neapolitan stovetop caffettiere adorning both the outside-facing display windows and the wide walls behind the service bar. It’s almost like a museum to the Neapolitan flip pot coffeemaker. (Everyone in town has one at home for nostalgic reasons, but the all use Bialetti stovetops instead.)
Despite it’s well-heeled appearances, it’s the only café we found in all of Napoli to outwardly promote the “caffè sospeso” project/movement, which oddly and suddenly blew up like the wat lady meme to became a global phenomenon in 2013.
The caffè sospeso, or “suspended coffee”, originated here in Napoli generations ago. Think of it as an altruistic Ponzi scheme. It’s a phenomenon we don’t quite get: if I have $5 to give to feed a starving kid in the Sudan, or to help shelter a woman with a life-threatening need to escape domestic violence, or to give a high-end coffee shop customer a free Frappuccino, the Frappuccino loses every time.
Also surprising, given their clientele, is the use of Kimbo coffee — which is decidedly more proletariat than what is carried by most noteworthy cafés in town. They are known for their espresso, their bar, their pastries (such as their sfogliatelle) — and not much else on the menu, as a good Italian bar should. There are a number of fancy-looking tables inside, a “Ferrari Lounge”, and tablecloths out on the piazza seating.
Using two-group and three-group La San Marco lever machines, they pull shots with an even, medium brown crema. It has a full, robust flavor of some spice and a creamy texture and flavor. Served in La Caffetiera-logo IPA cups (co-branded Kimbo) for just €1 at the bar, though table service gets served with glass and metal cups.
Their milk-frothing may not be very elegant, but the micro-bubbles are somewhat even and have a good texture: it tastes better than it looks. Rated two tazzine and two chicchi in the 2014 Bar d’Italia.
Read the review of Gran Caffè La Caffettiera in Napoli, Italy.