Local Brew

Archived Posts from this Category

Trip Report: Pinhole Coffee (Bernal Heights)

Posted by on 29 Oct 2014 | Filed under: Add Milk, Café Society, Local Brew

JoEllen Depakakibo got her start in coffee at the North Side Chicago Intelligentsia mothership before moving to the Bay Area and working for nine years with Blue Bottle Coffee. In Sept. 2014 she opened this coffee shop in an 1890s building that was once a neighborhood butcher shop (curiously enough with Avedano’s butchers nearby).

There is popular bench seating along the front Cortland sidewalk, warm wooden flooring inside, acacia stump stools, a mural by JoEllen’s brother, Joey D, and a wall of colorful stripes by local artist Leah Rosenberg. Older soul tunes filled the space on our visit, which really worked (Otis Redding, Ray Charles, etc.) There aren’t many tables (one large one), but the cozy seating works. And as any Bernal shop does de rigueur, there are dog treats for “guests”.

Entrance to Pinhole Coffee on Cortland Ave. Leah Rosenberg wall inside Pinhole Coffee

They use three different bean sources for various brew types: Verve Streetlevel for espresso, a Linea Caffè Brazil for pour-over, and Blue Bottle in a Fetco for “quick drip” (James Freeman would probably roll his eyes). They also have a rather unique brew bar setup, employing a handmade copper kettle and cherrywood drip bar as part of their collaboration with Toronto-based Monarch Methods.

Using a 1989 two-group La Marzocco Linea that JoEllen first used at Blue Bottle (since refinished), they pull shots of Streetlevel with a mottled even and lighter brown crema. It’s potent and short — barely two sips — but elegant, bold, and quite a pleasant blend of herbal pungency, some spice, and an edge of fruitiness. Served in custom ceramics with sparkling water on the side.

The Pinhole Coffee refurbed 1989 La Marzocco Linea The Pinhole Coffee espresso

They also offer a Chemex for two ($8), a very-Brooklyn kiduccino (made with cinnamon, $2), and something she calls a piccolo ($3). The piccolo is not inspired so much by its size (nor Sammy Piccolo of Canadian barista fame), but more by JoEllen’s Piccolo Plumbing landlord. It’s a short shot with more milk than a macchiato (served as a 1:1 ratio) served in a logo glass, modeled after the Intelligentsia mothership’s since-vanished cortado. (It is still a bit milky for our tastes.)

All that aside, one of the best things about this place is that they are truly trying to be an integrated neighborhood café. This ain’t no fly-by-night pop-up.

Read the review of Pinhole Coffee in Bernal Heights.

View of the house drink menu inside Pinhole Coffee The Pinhole Coffee piccolo

Trip Report: Red Door Coffee (SOMA)

Posted by on 23 Oct 2014 | Filed under: Café Society, Local Brew

111 Minna has long been something of an art gallery space and night club, frequently packing long lines of SOMA patrons seeking out the DJ set. It’s what happens during the daytime that’s changed here.

They’ve closed up their previous efforts as an informal daytime bar and coffee shop (serving Illy beans from a Faema machine as a dubious coffee service). They have since reopened (by 2014) as a more formal daytime bar and coffee shop. Oh, sure, they’re still a gallery by day and a DJ-fueled disco bar for people far cooler than you by night. But the coffee service is now front-and-center during daylight hours rather than just an afterthought.

Entrance to 111 Minna, which by day now goes as Red Door Coffee Entering inside 111 Minna/Red Door Coffee

Seating and gallery space inside 111 Minna More gallery space and the rear bar at 111 Minna/Red Door Coffee

Decorative side door at 111 Minna/Red Door Coffee (the red door we presume?)It’s a large space with tall ceilings, wood floors, wood benches, a front bar and a decorative rear bar towards the back with a more secluded space to studiously delve into laptop zombiehood beneath art installations. At the front bar they now use a two-group La Marzocco Linea, pulling shots of Four Barrel (also for sale).

Using the Friendo Blendo blend, it’s a significantly better shot than before — with a sharper edge of acidity on a mostly pungent flavor of herbs, spices, and a touch of sourness at the finish. Now served in notNeutral cups.

A worthy upgrade to the coffee standards here. You can see why they now expect to capitalize on those investments. (After all, they invested enough to give the coffee bar its own separate name here.)

Read the review of Red Door Coffee in SOMA.

111 Minna branding over the central bar Inside the rear bar at 111 Minna: beware of laptop zombies

La Marzocco Linea at the counter of Red Door Coffee inside 111 Minna The Red Door Coffee espresso

Trip Report: Sightglass (Mission/Potrero Hill)

Posted by on 29 Sep 2014 | Filed under: Local Brew, Roasting

Some call this neighborhood the eastern Mission. But avenues with the names of states always say “Potrero Hill” to us, despite being in the flatlands.

This 1,200-square-foot retail space and small roasting operation of Sightglass opened in Feb. 2014. There’s outdoor sidewalk bench seating in front and a narrow wall of merchandising (coffee and brewing equipment) as you walk in the door.

Entrance to Sightglass in Potrero Hill (OK, Mission if you must) Seating area inside Sightglass in Potrero Hill

While a much smaller space than the Sightglass mothership, it has a tall, airy ceiling — made with a bit of reclaimed wood, that trendy building material that costs more than Carrara marble. It has an old-style white-and-black tile floor, four mounted counter tables with a mix of booth and stool seating, and walls decorated with roasted coffee bags.

Wall o' merchandising at the entrance of Sightglass in Potrero HillIn one corner is a 1960’s-era 5-kg Probat they discovered in South Africa for exclusive roasts that they perform for this location only. They have a single origin bar here for that. Using dueling two-group La Marzocco Strada machines, they pull shots with an even medium brown crema with a little miniature speckling.

We reviewed the Jerboa’s Jump Espresso blend here — one of the location’s specialties — rather than the single origin of the day. It has a fruity aroma, but it lacks the strong acidity in the cup you come to expect from Sightglass‘ sledgehammer roasting and flavor profile style. Also unlike the typical Sightglass roast, it has a decent body, and the flavor is primarily centered around some herbal pungency with some woodiness.

Locals might whine about snooty service, but we had no such problem. Served with sparkling or still water on the side in Le Porcellane d’ANCAP logo cups.

Read the review of Sightglass in SF’s Mission/Potrero Hill.

Sightglass dueling La Marzocco Strada machines with Probat roaster in the back The Sightglass (Potrero Hill) espresso

Trip Report: The Interval at The Long Now Foundation (Marina)

Posted by on 20 Sep 2014 | Filed under: Café Society, Local Brew

The Interval is the bar, coffee shop, and meeting space at the headquarters of The Long Now Foundation, which publicly strives to think in terms of 10,000 year timeframes. So it’s a particularly rational thing that this isn’t a pop-up café given our current obsession with disposable culture. Which is a lot more than we can say for the regular Off The Grid food truck encampment, as it now has a permanent, very much on-the-grid sign for itself at the Ft. Mason Center. (Don’t get us started on the authenticity of food truck culture.)

Entrance to The Interval at The Long Now Foundation in Fort Mason Not your typical bar - inside The Interval

Bookcases and rear bar inside The Interval Private rooms against the Bay inside The Interval

The Interval is an engaging, well-designed space with a full service bar, curious machinery throughout the décor, and lots of bookcases with a spiral iron staircase up the middle of it all. There’s a long glass shared table over an extended metal block of gears.

Rows of glass flasks for St. George spirits on the bar ceiling of The IntervalIt’s a great bar space above all. The ceiling also contains a collection of flasks — to be personally managed with the infusion of St. George spirits (for the small reservation fee of “just” $500). There’s also booth seating in the back towards the Bay plus a write-your-ideas community blackboard that reminded us of Origin Coffee Roasting in Cape Town.

Using a two-group La Marzocco Linea at the bar, they pull shots with a rich-looking, even, medium brown crema. It has a strong, potent flavor but doesn’t come across too sharp — which is rare for Sightglass coffee. It has the pungency of cloves, some honey-like edges, and a lot of cherry in its flavor. Served in green hand pottery thrown by the über-trendy folks at Atelier Dion.

Read the review of The Interval at The Long Now Foundation in SF’s Marina District.

The Interval's La Marzocco Linea behind the bar Espresso at The Interval

Trip Report: Moonside Bakery and Cafe (Half Moon Bay, CA)

Posted by on 11 Sep 2014 | Filed under: Foreign Brew, Local Brew

We’ve written before about the questionable coffee situation in Half Moon Bay. Another one of the town’s exceptions to a coffee flashback to 1988 San Francisco is downtown’s Moonside Bakery and Cafe.

This bakery/café has been around for over 20 years. It may get mixed reviews for its service and some of its pastries, but they deserve special mention for sometimes making the most out of Equator Estate coffee where many other locations have struggled with the product. They offer sidewalk seating out front among parasols for all those grand sunny days in Half Moon Bay (OK, that’s a joke for you tourists). There are two tiny tables inside and an indoor rear patio with a lot more café tables and chairs in the back — inside the Courtyard Shops warehouse space.

Entrance to Moonside Bakery & Cafe in Half Moon Bay Service counter inside Moonside Bakery & Cafe

Baked goods and an oven inside Moonside Bakery & Cafe Rear seating of the Moonside Bakery & Cafe in the Courtyard Shops warehouse space

The key to the quality of the shot, which they make from a two-group La Marzocco Linea at the back, is in its shortness: a mere two sips for a single when it’s excellent, three or more sips when it’s just pretty good.

When pulled short, they leave a thin layer of a chocolatey, dark brown crema — which isn’t very impressive save for its color. But when it almost looks like two sips of hot chocolate, the body is dense and the shot is robust, potent, full-bodied, with a flavor of cinnamon, chocolate, and very few bright notes. Normally on longer shots (three or more sips) the crema is an even, medium brown. As a longer shot, the flavor is more typical: herbal pungency with some woodiness, a minimal chocolate edge, and few bright notes.

Served in mismatched Delco, Tuxton, Lubiana, or Vertex cups and saucers — depending on what’s available. Honestly, guys — did you hold up a flea market for these?

The milk-frothing here can be firm but not too stiff, creamy without being dry, and served in regular coffee mugs. While it can be one of the best Equator shots around when it’s short, it’s not consistently so. Sigh.

Read the review of the Moonside Bakery and Cafe in Half Moon Bay, CA.

La Marzocco Linea behind Moonside Bakery & Cafe The Moonside Bakery & Cafe espresso and dogged-looking cappuccino

Trip Report: Rustic Bakery Café (Larkspur Landing, Larkspur, CA)

Posted by on 05 Sep 2014 | Filed under: Foreign Brew, Local Brew

Rustic Bakery has earned awards for its baked goods, but its espresso service is surprisingly good. This location sits at the end of the Larkspur Landing for the incoming ferries, in the Marin Country Mart.

They have extensive outdoor space with white-painted wooden picnic tables under parasols at multiple zones around the building. Inside they have some stool seating among shared, long tables. They serve many baked goods in addition to salads, sandwiches, and wines.

Outdoor patio in front of Rustic Bakery Café at Larkspur Landing Service and some seating areas inside Rustic Bakery Café

Baked goods on offer inside Rustic Bakery Café Lines can get long inside Rustic Bakery Café

For espresso, they serve Stumptown from a two-group La Marzocco Linea behind the cashiers. It is a daringly short shot — almost just a single sip — with a textured medium brown crema.

While most Americans might complain about the scant volume — a sign advertises a 4-oz pour that’s closer to 1-oz — the result is potent and yet balanced. It has a potent aroma, and it provides a single sip with good (not overly extensive) body and potency. There’s some molasses and modest spices in the flavor mix, and it’s surprisingly lacking the Stumptown brightness bomb acidity.

This is arguably one of the best expressions of Stumptown coffee we’ve encountered anywhere, including various Stumptown cafés. Served in classic black Nuova Point cups.

Read the review of Rustic Bakery Café in Larkspur Landing, Larkspur, CA.

La Marzocco Linea inside Rustic Bakery Café The espresso at Rustic Bakery Café

CoffeeCon San Francisco 2014

Posted by on 30 Jul 2014 | Filed under: Consumer Trends, Home Brew, Local Brew, Machine, Roasting

You may not have noticed it through most of the usual “coffee media” channels, but this past Saturday San Francisco hosted CoffeeCon‘s first-ever road tour. You might recall our coverage last year of CoffeeCon 2013, held at its Warrenville, IL mothership. In its fourth year, CoffeeCon has been enough of a success at addressing unmet coffee consumer interest to take the show nationally for the first time — with SF on July 26, NY on October 11, and finally in L.A. on November 8.

CoffeeCon is somewhat unique as a consumer-oriented coffee event, where layman coffee lovers and enthusiasts can participate without being overlooked for coffee professionals or shunned by trade show hucksters. We may have derided the widespread abuse of the term “Third Wave” as self-promotional marketing babble for some eight years now. But if there was ever an experience that epitomized coffee lovers “enjoying coffee for its own sake,” this has to rank right up there.

Crowds inside CoffeeCon SF 2014 More crowds inside CoffeeCon SF 2014

Chromatic at CoffeeCon SF 2014 Ritual Roasters at CoffeeCon SF 2014

George Howell Coffee at CoffeeCon SF 2014 Stephen Vick of Blue Bottle Coffee and Alex pumping the Faema of Mr. Espresso at CoffeeCon SF 2014

Event Exhibitors

They held it in SOMA’s Terra Galleries art gallery/event space, which operated with a surprisingly heavy security detail. A great number of area coffee purveyors came to show off their goods to attendees — including roast-to-order Artís in Berkeley, Blue Bottle, Chromatic, De La Paz, Equator, Flywheel, Four Barrel, George Howell (from MA), Henry’s House of Coffee, Mr. Espresso, Old Soul Co. (a gem from Sacramento), Peerless, Ritual Roasters, Sightglass, and Verve. A favorite overheard non-sequitur of the day reflected the variety on display: “Oh, there’s Blue Bottle… but I can get that anywhere.”

Besides sampling a lot of coffee, attendees could also take courses, experience hands-on demonstrations of consumer equipment, hear talks from professionals (CoffeeCon has contractually locked up much of George Howell‘s speaking tours), and even check out home roasting equipment in the outdoor space.

We caught Mr. Espresso’s Luigi di Ruocco‘s “Italian Espresso” talk and even had an epiphany or two. For example, the Italian art of balance in espresso blends makes all the more sense when you think of how many each Italian sips in a given day. Punchy, overbearing brightness bomb shots would create more palate fatigue if experienced multiple times daily. It also dawned on us how important a rounded espresso flavor profile is to end a meal on as a complement, rather than competitor, to the food you’ve just eaten.

Brewing classroom at CoffeeCon SF 2014 George Howell serving up glasses after his course at CoffeeCon SF 2014

Home roasting sessions at CoffeeCon SF 2014 Luigi di Ruocco of Mr. Espresso teaches Italian Espresso at CoffeeCon SF 2014

Old Soul at CoffeeCon SF 2014 Flywheel Coffee at CoffeeCon SF 2014

KitchenAid was one of the event’s key sponsors, and they announced a new home coffee brewer currently in factory production. It attempts to automate manual pour-over coffeemaking with an enclosed system of water-pulsing that follows a programmable pour-vs.-steep algorithm. In that sense, it seems a little like a consumer version of Clover‘s Precision Pour Over concept, which has seemingly gone dark over the past couple of years.

While KitchenAid has been long known for its mixers, it first got into the coffee business with the A-9 and A-10 coffee mills back in 1937. They still do amateurish things, such as exclusives with Williams-Sonoma (who notoriously offer some of the most overpriced and most substandard/landfill-bound consumer coffee appliances on the market). But in recent years KitchenAid has introduced decent-for-the-price-point Pro-line Burr grinders and other worthy consumer coffee products targeting what they now, unfortunately, call the craft coffee market.

Craft Coffee: Third Wave by any other name…

Side note: the term “craft coffee”, appropriated from the beer world, is really just a pound-for-pound stupidity surrogate for the ever-more-embarrassing “Third Wave” term these days. Use of the term is made all the worse by the decades-old homonym, “Kraft coffee“: i.e., the Big Four coffee purveyor more commonly known as “Maxwell House.” This is akin to the craft beer market calling itself the “blue ribbon beer market”. *Facepalm*

So it’s with curious irony, lost on KitchenAid, that they’re now offering an appliance that push-button automates a manual pour-over in the name of craft coffee. (And not an Alanis Morissette “irony” either.)

KitchenAid's new consumer take at Clover's Precision Pour Over CoffeeCon SF 2014's illustrious gray-hairs: LtoR Kevin Sinnott, Kenneth Davids (CoffeeReview fame), and Alan Alder (Aeropress fame)

Artís Coffee at CoffeeCon SF 2014 Four Barrel at CoffeeCon SF 2014

Tasting session during George Howell's talk at CoffeeCon SF 2014 Spent coffee tasting glasses at CoffeeCon SF 2014

As a home-grown event with little professional event staffing, CoffeeCon seemed to experience a bit of chaos outside of its mothership confines for the first time: running out of badge-holders, a lack of pre-event press, some improv when an occasional speaker didn’t show on time, and a couple of classrooms separated only by a hospital-room-like thin cloth barrier. The last one generated audible cacophony when the class next door would roar with coffee grinders. But all in all, the event was anything but disappointing.

We even reconnected with Aleco Chigounis, whose coffee sourcing we’ve long been big fans of. He’s since established Red Fox Coffee Merchants. (No relation, however, to “This is the Big One. Elizabeth, I’m coming to join you, honey!“.)

Trip Report: Back Yard Coffee Co. (Redwood City, CA)

Posted by on 25 Jul 2014 | Filed under: Café Society, Foreign Brew, Local Brew

Originally opened as Caffe Sportivo circa 2008 with a strange homage to a fitness joint (due to a physical trainer who ran the place), this independent coffeehouse introduced better coffee standards to Redwood City — a Peninsula town that locals often jokingly call “Deadwood City.” (…If you must compete with “Shallow Alto” — i.e., Palo Alto.)

In 2012 the same owner changed the name and the vibe of this place to something closer what it is today: a darker corner coffeehouse with a focus on coffee, wine & beer (and minimalist food items), and live music nights. Perhaps in this game of perpetuating bad puns, this place could carry the nickname “Black Yard Coffee Co.” Basic black is sort of the theme here.

Entrance to Back Yard Coffee Co. in Redwood City Service counter inside Back Yard Coffee Co.

The focus here on coffee now is oddly fortuitous given its address (Brewster Ave.). While there is some token outdoor café table seating under parasols along two sides of the building with limited parking in the rear, the vibe is really inside this place. It’s dark: the interior has long sofas and counter seating beneath tinted windows. And black everything: tables, floors, chairs, painted wall sections, etc. The laptop zombie presence is noticeable without being overwhelming — perhaps due to the emphasis on live and recorded music.

Seating area inside Back Yard Coffee Co.They emphasize their Stumptown Coffee supplies, using multiple roasts for their V60 pour-over service. For espresso they use a highly customized three-group Synesso machine at the bar, pulling shots with an even, medium brown crema. It has the expected Stumptown brightness and a flavor of apples, spices, herbal pungency, and some molasses with a potent body as well. Served in black (of course) classic ACF cups with no saucer.

This is solid coffee for an area where that can be still a bit hard to find.

Read the review of Back Yard Coffee Co. in Redwood City, CA.

Synesso machine and service counter inside Back Yard Coffee Co. The Back Yard Coffee Co. espresso

Trip Report: Bancarella (Union Square)

Posted by on 18 Jul 2014 | Filed under: Add Milk, Café Society, Local Brew

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.

Bancarella sits in the southwest corner of Union Square Service area inside Bancarella

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.

Bancarella's service window with La Marzocco Strada: as if they were serving hot dogsInside 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.

Read the review of Bancarella in SF’s Union Square.

Patrons queuing up for food and drinks at Bancarella The Bancarella espresso

Trip Report: Fifty/Fifty Coffee & Tea (Inner Richmond)

Posted by on 10 Jul 2014 | Filed under: Add Milk, Local Brew

This small café on Geary Blvd. opened in early 2013 with the most unlikely of ambitions: serving quality coffee in this part of town, where value is normally prized heavily over quality. It’s hardly unique in this regard, as that’s also something that’s been attempted years before — e.g., Velo Rouge Cafe (and its now hackneyed bicycle theme). Even so, it’s been years since we’ve seen someone successfully repeated it.

And whereas Velo Rouge stands to serve Blue Bottle for SF’s Inner Richmond neighborhood, this café showcases near-reference-quality Ritual Coffee.

Fifty/Fifty Coffee & Tea at the corner of Geary and Spruce, SF Inside Fifty/Fifty Coffee & Tea

View from the rear of Fifty/Fifty Coffee & Tea Fifty/Fifty's La Marzocco Strada and service counter

It’s a bright, quiet space indoors with white walls and tall windows along Geary Blvd. In front there’s window counter seating, and along Spruce St. there are three smaller tables — often occupied by laptop zombies. Thus seating in this small place is at a premium. Besides coffee, they also offer Dynamo Donuts (on weekends only) and baked goods from Devil’s Teeth Baking Co.

In addition to pour-overs of some Ritual single origins, they serve espresso from a two-group La Marzocco Strada at the bar with an even, textured medium brown crema over a shorter two-sip shot. Using Ritual’s seasonal The Golden Bough blend (nice Virgil reference, btw) on our visit, the shot has a modest body with a bright flavor of apple and roasted hazelnut.

There’s a sharp acidity with some midrange but little offered at the low end of the flavor spectrum. Served in Le Porcellane d’ANCAP cups with a small Ball jar of tap water on the side.

They also offer good, even milk frothing with rosetta latte art: it runs a bit milky for a cappuccino, but it’s hard to complain when it’s made well otherwise. The small crew of attentive baristas help make the place stand out.

Read the review of Fifty/Fifty Coffee & Tea in SF’s Inner Richmond.

The Fifty/Fifty espresso - with Ball jar of tap water Milky but good: the Fifty/Fifty cappuccino

Next Page »