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"disqusTitle": "Catahoula’s Kaffeegarten: \"High-End Coffee at a Moderate Price\" Opening in Berkeley's SoFo",
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"content": "\u003cfigure id=\"attachment_87698\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"480\" class=\"size-full wp-image-87698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/09/16/catahoula-kaffeegarten-hits-west-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Coffee lovers rejoice: The old Sketch soft serve spot on \u003ca href=\"http://www.berkeleyside.com/tag/fourth-street-berkeley/\" target=\"_blank\">Berkeley’s Fourth Street\u003c/a> is now \u003ca href=\"http://www.catahoulacoffee.com/catahoula-coffees-kaffeegarten-opens-saturday/\" target=\"_blank\">Catahoula’s Kaffeegarten\u003c/a>.\u003c/p>\n\u003cp>The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its \u003ca href=\"http://www.catahoulacoffee.com/about-us/\" target=\"_blank\">mission further\u003c/a>: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life...gather.”\u003c/p>\n\u003cp>Timber Manhart runs the business, and sells signature blends as well as single origin beans. He describes Catahoula as a “no char zone,” meaning roasts meant to draw out flavor are king.\u003c/p>\n\u003cp>The coffee shop opened Saturday at 2080 Fourth St., in the \u003ca href=\"http://www.berkeleyside.com/tag/fourth-u/\" target=\"_blank\">Fourth & U complex\u003c/a>, south of University Avenue. (\u003ca href=\"http://www.berkeleyside.com/2014/07/01/berkeleys-soft-scoop-spot-sketch-to-close-for-good/\" target=\"_blank\">Sketch closed its location there in July\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_87699\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart, a 50-year-old Richmond resident, said Monday he’s been wanting to open a second location for some time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87698\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"480\" class=\"size-full wp-image-87698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/09/16/catahoula-kaffeegarten-hits-west-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Coffee lovers rejoice: The old Sketch soft serve spot on \u003ca href=\"http://www.berkeleyside.com/tag/fourth-street-berkeley/\" target=\"_blank\">Berkeley’s Fourth Street\u003c/a> is now \u003ca href=\"http://www.catahoulacoffee.com/catahoula-coffees-kaffeegarten-opens-saturday/\" target=\"_blank\">Catahoula’s Kaffeegarten\u003c/a>.\u003c/p>\n\u003cp>The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its \u003ca href=\"http://www.catahoulacoffee.com/about-us/\" target=\"_blank\">mission further\u003c/a>: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life...gather.”\u003c/p>\n\u003cp>Timber Manhart runs the business, and sells signature blends as well as single origin beans. He describes Catahoula as a “no char zone,” meaning roasts meant to draw out flavor are king.\u003c/p>\n\u003cp>The coffee shop opened Saturday at 2080 Fourth St., in the \u003ca href=\"http://www.berkeleyside.com/tag/fourth-u/\" target=\"_blank\">Fourth & U complex\u003c/a>, south of University Avenue. (\u003ca href=\"http://www.berkeleyside.com/2014/07/01/berkeleys-soft-scoop-spot-sketch-to-close-for-good/\" target=\"_blank\">Sketch closed its location there in July\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_87699\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart, a 50-year-old Richmond resident, said Monday he’s been wanting to open a second location for some time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Barista Secrets: 3 Tips For A Better At-Home Cup",
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"content": "\u003cfigure id=\"attachment_86949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\">\u003cimg class=\"size-full wp-image-86949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\" alt=\"A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope \" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>As much as the Bay Area loves its seemly infinite number of third wave coffee shops, it’s cheaper and more convenient to make coffee at home. And with the rise in coffee maker alternatives—the \u003ca href=\"http://www.aeropress.com/\" target=\"_blank\">Aeropress\u003c/a>, \u003ca href=\"http://www.chemexcoffeemaker.com/\" target=\"_blank\">Chemex\u003c/a> and pour over methods which have all gained popularity over the last few years—there are now more options than ever before to make a quality cup at home.\u003c/p>\n\u003cp>Yet even if you’ve dutifully followed all the advice on how to improve your home coffee making—you’ve shelled out for a burr grinder, bought a cone dripper, and have carefully selected coffee beans from your preferred third wave roaster—sometimes there’s still something missing. Why, if you’re using the same coffee as Blue Bottle/Philz/Four Barrel, will your morning cup made at home not taste as good as it does as when it’s made in their respective stores?\u003c/p>\n\u003cp>“Magic elves,” \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Phillips_(barista)\">Michael Philips\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>’s director of training (and 2010 winner of the World Barista Championship) said, deadpan. “That’s the secret to everything we do.”\u003c/p>\n\u003cp>“How do you get it to taste as good as the stores? You can’t,” said \u003ca href=\"http://www.philzcoffee.com/\" target=\"_blank\">Philz Coffee\u003c/a> CEO Jacob Jaber, son of the eponymous Phil. “You can try to follow the same process and procedure but there’s so many little details that we do, from the coffee making methodology, to the equipment we use, to the amount of beans we use, to the type of grind we use, to the quality of the water we use, to the way we pour, to the way we stir, to the ingredients that are added. Those are all factors, and important ones, and unless you get all of those right, it’s going to be hard to replicate it.”\u003c/p>\n\u003cp>But while making coffee will always lacks the obvious advantages of making coffee at a shop, like the expensive equipment and access to the freshest beans, with a few easy tweaks, it’s possible to get closer to that café taste–no magic elves required.\u003c/p>\n\u003cfigure id=\"attachment_86939\" class=\"wp-caption aligncenter\" style=\"max-width: 1030px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\">\u003cimg class=\"size-full wp-image-86939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\" alt=\"A cheap Brita filter can upgrade your water quality--and coffee making Photo: Shelby Pope\" width=\"1030\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cheap Brita filter can upgrade your water quality--and coffee making. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Water\u003c/h3>\n\u003cp>When someone opens a coffee shop, not only do they have control over which $15,000 espresso machine to buy and what type of Edison bulb will best artfully light their café, they’re able to completely control what kind of water they’re using. And since coffee is 98% water, home coffee makers are immediately at a disadvantage when it comes to getting that café taste. At home, you’re not going to have access to the state of the art reverse osmosis system Blue Bottle uses, but even just a $20 Brita filter can make a huge difference, says Erin Meister, who trains baristas for \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The secret hack of making great coffee at home is not necessarily spending a ton of money and only using Fiji water to brew your coffee-- because who wants to be that person--but considering the water quality, knowing that you should always start with cold fresh water, [and] making sure that your water doesn’t impart any taste or odor,” she said. “Anybody who’s making coffee at home, anything that’s Brita level filtration should be just fine.”\u003c/p>\n\u003cfigure id=\"attachment_86942\" class=\"wp-caption aligncenter\" style=\"max-width: 1549px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\">\u003cimg class=\"size-full wp-image-86942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\" alt=\"The right kind of dairy plays an important role in making espresso drinks Photo: Shelby Pope\" width=\"1549\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The right kind of dairy plays an important role in making espresso drinks. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Dairy\u003c/h3>\n\u003cp>Fans of Philz Coffee are convinced the company has a secret. On a \u003ca href=\"http://www.quora.com/What-s-the-secret-ingredient-in-Philz-coffee\" target=\"_blank\">2012 Quora thread\u003c/a>, a debate sprang up: does the Bay Area chain, which encourages customers to take milk in their coffee, use olive oil to make their cream taste richer? Or is the secret extremely high fat manufacturer’s cream? It’s an urban legend about that Jaber is happy to debunk—“We do not put olive oil in our milks or cream”—but the obsession with Philz’s cream highlights the important role dairy plays in coffee.\u003c/p>\n\u003cp>If you’re simply adding coffee to your morning cup, it doesn’t matter what kind you use. Like soy, skim or even manufacturer’s cream? Keep using that. But if you’re steaming milk at home for espresso drinks, things get more complicated, as different types of milk can heat into froth that ranges from smooth and silky to dry and Styrofoam-like.\u003c/p>\n\u003cp>At \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>, barista trainer Umeko Motoyoshi recommends that her wholesale accounts use \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-barista-milk\" target=\"_blank\">Straus Barista Milk\u003c/a>, which she prefers not only for its “pleasantly floral, very sweet” taste but its distinctive foaming properties. A few years ago, at the request of several coffee companies, Straus developed a lightly homogenized version of their milk—it’s easier to get reliable microfoam with lightly homogenized milk.\u003c/p>\n\u003cp>While the resulting Barista Milk is only available for wholesale accounts, Motoyoshi says you can get good foam from virtually any milk (except raw milk, which separates when heated). Higher fat milk has a smoother mouth feel and highlights the taste of coffee better, but don’t overdo it: half and half may be delicious, but it’s harder to steam.\u003c/p>\n\u003cfigure id=\"attachment_86943\" class=\"wp-caption aligncenter\" style=\"max-width: 2172px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\">\u003cimg class=\"size-full wp-image-86943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\" alt=\"A digital scale is an easy way to ensure consistency in your coffee Photo: Shelby Pope\" width=\"2172\" height=\"1327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A digital scale is an easy way to ensure consistency in your coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Testing and Consistency\u003c/h3>\n\u003cp>Yes, you know how to make a cup of coffee. But do you measure out your coffee and water—in grams, for more accuracy—the way Blue Bottle employees do?\u003c/p>\n\u003cp>“You can have the best coffee and the best espresso equipment around but if your technique is not accurate and consistent, all that will mean very little,” said Philips, who emphasized “making sure that you’re using the same amount of coffee, the same amount of water, so that you can control and recreate your formula. In a lot of our coffee bars you’ll see that we have little digital scales tucked away and those digital scales are a really easy trick for the home user to be able to take that consistency that we have in our shops into their personal lives.”\u003c/p>\n\u003cp>Every coffee shop has its own formula borne from a serious of exhaustive tests on everything from grind size to ratios—and once they’ve nailed down a formula, they don’t deviate. Start measuring your coffee and water, and it’ll be easy to isolate the characteristics you prefer to discover the formula for your personal perfect cup.\u003c/p>\n\u003cp>And if you’ve been making coffee the same way for years, try brewing a new way. Four Barrel’s Motoyoshi recommends a 1:15 coffee to water ratio, and Blue Bottle has \u003ca href=\"http://www.bluebottlecoffee.com/preparation-guides\" target=\"_blank\">instructions on their website\u003c/a> for brewing in anything from a drip machine to a moka pot to pour-over system.\u003c/p>\n\u003cp>Ultimately, the best way to improve your coffee making is to experiment with your coffee, discover what you like, and to keep trying new methods, said Philips.\u003c/p>\n\u003cp>“That’s the thing that’s great about coffee. Your personal opinion can very easily define the product that you get,” he said. “If you’re a home aficionado and you feel like you've got some basic tools, your next step is to start looking at different ways you can work with those same coffees to bring out different aspects of them and create different styles of beverages,” said Phillips.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Even though spending extra time and money on your daily cup of coffee may seem frivolous, it’s worth the effort, says Meister. “Coffee means so much to people that there’s no reason not to go whole hog and make it an occasion in your day. One of the best things you can do [for] yourself is to take a moment out of your day, to make it as pleasant a sensory experience as possible.”\u003c/p>\n\u003cfigure id=\"attachment_86944\" class=\"wp-caption aligncenter\" style=\"max-width: 1467px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\">\u003cimg class=\"size-full wp-image-86944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\" alt=\"Getting the coffee shop experience at home is easier than you think Photo: Shelby Pope\" width=\"1467\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting the coffee shop experience at home is easier than you think. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "You've bought a French press, $50 burr grinder, and coffee from your favorite local roaster—so why doesn't your coffee made at home taste as good as it does in their stores?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\">\u003cimg class=\"size-full wp-image-86949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\" alt=\"A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope \" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>As much as the Bay Area loves its seemly infinite number of third wave coffee shops, it’s cheaper and more convenient to make coffee at home. And with the rise in coffee maker alternatives—the \u003ca href=\"http://www.aeropress.com/\" target=\"_blank\">Aeropress\u003c/a>, \u003ca href=\"http://www.chemexcoffeemaker.com/\" target=\"_blank\">Chemex\u003c/a> and pour over methods which have all gained popularity over the last few years—there are now more options than ever before to make a quality cup at home.\u003c/p>\n\u003cp>Yet even if you’ve dutifully followed all the advice on how to improve your home coffee making—you’ve shelled out for a burr grinder, bought a cone dripper, and have carefully selected coffee beans from your preferred third wave roaster—sometimes there’s still something missing. Why, if you’re using the same coffee as Blue Bottle/Philz/Four Barrel, will your morning cup made at home not taste as good as it does as when it’s made in their respective stores?\u003c/p>\n\u003cp>“Magic elves,” \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Phillips_(barista)\">Michael Philips\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>’s director of training (and 2010 winner of the World Barista Championship) said, deadpan. “That’s the secret to everything we do.”\u003c/p>\n\u003cp>“How do you get it to taste as good as the stores? You can’t,” said \u003ca href=\"http://www.philzcoffee.com/\" target=\"_blank\">Philz Coffee\u003c/a> CEO Jacob Jaber, son of the eponymous Phil. “You can try to follow the same process and procedure but there’s so many little details that we do, from the coffee making methodology, to the equipment we use, to the amount of beans we use, to the type of grind we use, to the quality of the water we use, to the way we pour, to the way we stir, to the ingredients that are added. Those are all factors, and important ones, and unless you get all of those right, it’s going to be hard to replicate it.”\u003c/p>\n\u003cp>But while making coffee will always lacks the obvious advantages of making coffee at a shop, like the expensive equipment and access to the freshest beans, with a few easy tweaks, it’s possible to get closer to that café taste–no magic elves required.\u003c/p>\n\u003cfigure id=\"attachment_86939\" class=\"wp-caption aligncenter\" style=\"max-width: 1030px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\">\u003cimg class=\"size-full wp-image-86939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\" alt=\"A cheap Brita filter can upgrade your water quality--and coffee making Photo: Shelby Pope\" width=\"1030\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cheap Brita filter can upgrade your water quality--and coffee making. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Water\u003c/h3>\n\u003cp>When someone opens a coffee shop, not only do they have control over which $15,000 espresso machine to buy and what type of Edison bulb will best artfully light their café, they’re able to completely control what kind of water they’re using. And since coffee is 98% water, home coffee makers are immediately at a disadvantage when it comes to getting that café taste. At home, you’re not going to have access to the state of the art reverse osmosis system Blue Bottle uses, but even just a $20 Brita filter can make a huge difference, says Erin Meister, who trains baristas for \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The secret hack of making great coffee at home is not necessarily spending a ton of money and only using Fiji water to brew your coffee-- because who wants to be that person--but considering the water quality, knowing that you should always start with cold fresh water, [and] making sure that your water doesn’t impart any taste or odor,” she said. “Anybody who’s making coffee at home, anything that’s Brita level filtration should be just fine.”\u003c/p>\n\u003cfigure id=\"attachment_86942\" class=\"wp-caption aligncenter\" style=\"max-width: 1549px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\">\u003cimg class=\"size-full wp-image-86942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\" alt=\"The right kind of dairy plays an important role in making espresso drinks Photo: Shelby Pope\" width=\"1549\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The right kind of dairy plays an important role in making espresso drinks. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Dairy\u003c/h3>\n\u003cp>Fans of Philz Coffee are convinced the company has a secret. On a \u003ca href=\"http://www.quora.com/What-s-the-secret-ingredient-in-Philz-coffee\" target=\"_blank\">2012 Quora thread\u003c/a>, a debate sprang up: does the Bay Area chain, which encourages customers to take milk in their coffee, use olive oil to make their cream taste richer? Or is the secret extremely high fat manufacturer’s cream? It’s an urban legend about that Jaber is happy to debunk—“We do not put olive oil in our milks or cream”—but the obsession with Philz’s cream highlights the important role dairy plays in coffee.\u003c/p>\n\u003cp>If you’re simply adding coffee to your morning cup, it doesn’t matter what kind you use. Like soy, skim or even manufacturer’s cream? Keep using that. But if you’re steaming milk at home for espresso drinks, things get more complicated, as different types of milk can heat into froth that ranges from smooth and silky to dry and Styrofoam-like.\u003c/p>\n\u003cp>At \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>, barista trainer Umeko Motoyoshi recommends that her wholesale accounts use \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-barista-milk\" target=\"_blank\">Straus Barista Milk\u003c/a>, which she prefers not only for its “pleasantly floral, very sweet” taste but its distinctive foaming properties. A few years ago, at the request of several coffee companies, Straus developed a lightly homogenized version of their milk—it’s easier to get reliable microfoam with lightly homogenized milk.\u003c/p>\n\u003cp>While the resulting Barista Milk is only available for wholesale accounts, Motoyoshi says you can get good foam from virtually any milk (except raw milk, which separates when heated). Higher fat milk has a smoother mouth feel and highlights the taste of coffee better, but don’t overdo it: half and half may be delicious, but it’s harder to steam.\u003c/p>\n\u003cfigure id=\"attachment_86943\" class=\"wp-caption aligncenter\" style=\"max-width: 2172px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\">\u003cimg class=\"size-full wp-image-86943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\" alt=\"A digital scale is an easy way to ensure consistency in your coffee Photo: Shelby Pope\" width=\"2172\" height=\"1327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A digital scale is an easy way to ensure consistency in your coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Testing and Consistency\u003c/h3>\n\u003cp>Yes, you know how to make a cup of coffee. But do you measure out your coffee and water—in grams, for more accuracy—the way Blue Bottle employees do?\u003c/p>\n\u003cp>“You can have the best coffee and the best espresso equipment around but if your technique is not accurate and consistent, all that will mean very little,” said Philips, who emphasized “making sure that you’re using the same amount of coffee, the same amount of water, so that you can control and recreate your formula. In a lot of our coffee bars you’ll see that we have little digital scales tucked away and those digital scales are a really easy trick for the home user to be able to take that consistency that we have in our shops into their personal lives.”\u003c/p>\n\u003cp>Every coffee shop has its own formula borne from a serious of exhaustive tests on everything from grind size to ratios—and once they’ve nailed down a formula, they don’t deviate. Start measuring your coffee and water, and it’ll be easy to isolate the characteristics you prefer to discover the formula for your personal perfect cup.\u003c/p>\n\u003cp>And if you’ve been making coffee the same way for years, try brewing a new way. Four Barrel’s Motoyoshi recommends a 1:15 coffee to water ratio, and Blue Bottle has \u003ca href=\"http://www.bluebottlecoffee.com/preparation-guides\" target=\"_blank\">instructions on their website\u003c/a> for brewing in anything from a drip machine to a moka pot to pour-over system.\u003c/p>\n\u003cp>Ultimately, the best way to improve your coffee making is to experiment with your coffee, discover what you like, and to keep trying new methods, said Philips.\u003c/p>\n\u003cp>“That’s the thing that’s great about coffee. Your personal opinion can very easily define the product that you get,” he said. “If you’re a home aficionado and you feel like you've got some basic tools, your next step is to start looking at different ways you can work with those same coffees to bring out different aspects of them and create different styles of beverages,” said Phillips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though spending extra time and money on your daily cup of coffee may seem frivolous, it’s worth the effort, says Meister. “Coffee means so much to people that there’s no reason not to go whole hog and make it an occasion in your day. One of the best things you can do [for] yourself is to take a moment out of your day, to make it as pleasant a sensory experience as possible.”\u003c/p>\n\u003cfigure id=\"attachment_86944\" class=\"wp-caption aligncenter\" style=\"max-width: 1467px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\">\u003cimg class=\"size-full wp-image-86944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\" alt=\"Getting the coffee shop experience at home is easier than you think Photo: Shelby Pope\" width=\"1467\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting the coffee shop experience at home is easier than you think. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VeloBrews Cafe and Cycling Community Center Now Open in Bayview",
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"content": "\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84672,84673,84671\"]\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84675,84674,84678\"]\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84682,84690,84687,84683,84686,84684\"]\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84679,84677,84676\"]\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What It Takes To Make A Decent Cup Of Coffee In Space",
"title": "What It Takes To Make A Decent Cup Of Coffee In Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Finally! A Decent Espresso On The International Space Station",
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"content": "\u003cfigure id=\"attachment_83585\" class=\"wp-caption aligncenter\" style=\"max-width: 2139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\" alt=\"The new ISSpresso orbital espresso machine. Photo: Argotec\" width=\"2139\" height=\"1603\" class=\"size-full wp-image-83585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new ISSpresso orbital espresso machine. Photo: Argotec\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/16/322595897/finally-a-decent-espresso-on-the-international-space-station\">The Two-Way at NPR\u003c/a> (6/16/14)\u003c/p>\n\u003cp>Italian astronaut \u003ca href=\"https://twitter.com/astro_luca\">Luca Parmitano\u003c/a>, during his stay on the International Space Station last year, said the one thing he missed was a real cup of espresso.\u003c/p>\n\u003cp>Engineers on the ground in Italy were way ahead of him.\u003c/p>\n\u003cp>They had already been hard at work solving the problems of zero-G espresso and now they're ready to launch ISSpresso, \"the first capsule-based espresso system able to work in the extreme conditions of space.\"\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.lavazza.com/en/.content/document/pdf/PR_Italian-espresso-in-orbit.pdf\">news release\u003c/a>, \"ISSpresso is a veritable technological and engineering jewel, able to deliver a perfect espresso in weightless environment.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is a joint venture by \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, an Italian aerospace firm that is a leader in the space food sector, coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the \u003ca href=\"http://www.asi.it/en\">Italian space agency, ASI.\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=cx45rg8Q-Cw]\u003c/p>\n\u003cp>\"[Today] we are in a position to overcome the limits of weightlessness and enjoy a good espresso,\" says Giuseppe Lavazza, vice president of Lavazza. He emphasizes that unlike the so-called \"coffee\" the ISS astronauts had been forced to drink until now, the ISSpresso would deliver \"a real coffee, that which one drinks in a café. Good, hot and steaming.\"\u003c/p>\n\u003cp>\u003ca href=\"http://phys.org/news/2014-06-italians-isspresso-machine-iss.html#jCp\">According to Phys.org: \u003c/a>\"The new machine will use a capsule system (instead of a full ground system) and will be capable of making not just espresso, but several other hot beverages including caffè lungo and coffee. The company notes that the plastic tube that usually conveys hot water inside a normal espresso machine has been replaced by steel tube, making the unit capable of withstanding very high pressure. They also added multiple redundant systems (and likely resistance to vibration) to ensure continued service for many years to come.\"\u003c/p>\n\u003cp>Lavazza is also launching a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/coffee-blends/\">consumer version of its capsule-based espresso\u003c/a> to work in a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/\">Keurig espresso maker. \u003c/a>\u003c/p>\n\u003cp> And, \u003ca href=\"http://www.collectspace.com/news/news-061614a-isspresso-espresso-coffee-space.html\">Collect Space reports:\u003c/a>\u003c/p>\n\u003cblockquote>\n\u003cp>\"The ISSpresso, while the first coffee machine, is not the first beverage dispenser to be developed for astronauts in space. In the mid-1990s, the Coca-Cola Company flew on two space shuttle flights fountains to dispense carbonated soft drinks. The results however, were not what Coca-Cola expected and the project was canceled.\u003c/p>\n\u003cp> \"The beverages currently flown to the station, including fruit drinks, tea and coffee, are dry powders packaged in Capri-Sun-like foil pouches. On orbit, the astronauts add water — recycled from the crew's urine and other waste water — to the drinks and then insert a clamped straw to avoid the liquid from floating out.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83585\" class=\"wp-caption aligncenter\" style=\"max-width: 2139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\" alt=\"The new ISSpresso orbital espresso machine. Photo: Argotec\" width=\"2139\" height=\"1603\" class=\"size-full wp-image-83585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new ISSpresso orbital espresso machine. Photo: Argotec\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/16/322595897/finally-a-decent-espresso-on-the-international-space-station\">The Two-Way at NPR\u003c/a> (6/16/14)\u003c/p>\n\u003cp>Italian astronaut \u003ca href=\"https://twitter.com/astro_luca\">Luca Parmitano\u003c/a>, during his stay on the International Space Station last year, said the one thing he missed was a real cup of espresso.\u003c/p>\n\u003cp>Engineers on the ground in Italy were way ahead of him.\u003c/p>\n\u003cp>They had already been hard at work solving the problems of zero-G espresso and now they're ready to launch ISSpresso, \"the first capsule-based espresso system able to work in the extreme conditions of space.\"\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.lavazza.com/en/.content/document/pdf/PR_Italian-espresso-in-orbit.pdf\">news release\u003c/a>, \"ISSpresso is a veritable technological and engineering jewel, able to deliver a perfect espresso in weightless environment.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is a joint venture by \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, an Italian aerospace firm that is a leader in the space food sector, coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the \u003ca href=\"http://www.asi.it/en\">Italian space agency, ASI.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cx45rg8Q-Cw'\n title='//www.youtube.com/embed/cx45rg8Q-Cw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"[Today] we are in a position to overcome the limits of weightlessness and enjoy a good espresso,\" says Giuseppe Lavazza, vice president of Lavazza. He emphasizes that unlike the so-called \"coffee\" the ISS astronauts had been forced to drink until now, the ISSpresso would deliver \"a real coffee, that which one drinks in a café. Good, hot and steaming.\"\u003c/p>\n\u003cp>\u003ca href=\"http://phys.org/news/2014-06-italians-isspresso-machine-iss.html#jCp\">According to Phys.org: \u003c/a>\"The new machine will use a capsule system (instead of a full ground system) and will be capable of making not just espresso, but several other hot beverages including caffè lungo and coffee. The company notes that the plastic tube that usually conveys hot water inside a normal espresso machine has been replaced by steel tube, making the unit capable of withstanding very high pressure. They also added multiple redundant systems (and likely resistance to vibration) to ensure continued service for many years to come.\"\u003c/p>\n\u003cp>Lavazza is also launching a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/coffee-blends/\">consumer version of its capsule-based espresso\u003c/a> to work in a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/\">Keurig espresso maker. \u003c/a>\u003c/p>\n\u003cp> And, \u003ca href=\"http://www.collectspace.com/news/news-061614a-isspresso-espresso-coffee-space.html\">Collect Space reports:\u003c/a>\u003c/p>\n\u003cblockquote>\n\u003cp>\"The ISSpresso, while the first coffee machine, is not the first beverage dispenser to be developed for astronauts in space. In the mid-1990s, the Coca-Cola Company flew on two space shuttle flights fountains to dispense carbonated soft drinks. The results however, were not what Coca-Cola expected and the project was canceled.\u003c/p>\n\u003cp> \"The beverages currently flown to the station, including fruit drinks, tea and coffee, are dry powders packaged in Capri-Sun-like foil pouches. On orbit, the astronauts add water — recycled from the crew's urine and other waste water — to the drinks and then insert a clamped straw to avoid the liquid from floating out.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New establishments keep popping up in Oakland's Uptown neighborhood, and Coloso Coffee is another recent addition that's just joined the diverse coffee scene. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.",
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"title": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Double Trouble for Coffee: Drought and Disease Send Prices Up",
"title": "Double Trouble for Coffee: Drought and Disease Send Prices Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82378\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\" alt=\"A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140521_me_double_trouble_for_coffee_drought_and_disease_send_prices_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Coffee prices have spiked this year because of drought in Brazil and a disease that's crippling coffee production in parts of Central America. Coffee traders says prices could rise to $3 a pound.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82378\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\" alt=\"A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
"title": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n",
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"excerpt": "Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.",
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"title": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors | KQED",
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"headline": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Newcomer Kilovolt Coffee Lights Up West Oakland",
"title": "Newcomer Kilovolt Coffee Lights Up West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81310,81317,81322\"]\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81314,81312,81320\"]\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81313,81315,81316,81318,81319,81321\"]\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Food and drink establishments are slowly popping up in West Oakland, and Kilovolt Coffee is the latest welcome addition to the neighborhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine: 4th Annual Coffee Ride",
"title": "Cruising for Caffeine: 4th Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80909,80905,80906,80907,80908,80914\"]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mZSh_BKl8z8]\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80939,80940,80941,80942,80946,80943\"]\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80962,80951,80970,80967,80969,80968\"]\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80973,80972,80975\"]\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80976,80978,80979,80980,80981,80982,80983,80984,80986\"]\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. 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"excerpt": "When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mZSh_BKl8z8'\n title='//www.youtube.com/embed/mZSh_BKl8z8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)",
"title": "The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79622\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\" alt=\"Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sam Dean, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/27/287449219/for-a-perfect-cup-of-coffee-it-s-all-a-sleight-of-hand-grind\">The Salt at NPR Food\u003c/a> (3/27/14)\u003c/p>\n\u003cp>In the tiny town of Troy, Idaho, Barb and Doug Garrott have spent the past three years perfecting a machine that could change the morning routines of coffee drinkers all over the country: a $175 hand-cranked coffee grinder.\u003c/p>\n\u003cp>It's called the \u003ca href=\"http://www.oehandgrinders.com/LIDO-2_c_23.html\">Lido 2\u003c/a>, the first run of 500 has already sold out on preorder, and coffee aficionados are asking for more.\u003c/p>\n\u003cp>Before you spit that cup of coffee all over your screen, consider this: Single cups of pour-over coffee, brewed with nothing but hot water and a paper filter, are replacing shots of espresso as the gold standard of the gourmet coffee world.\u003c/p>\n\u003cp>People in pursuit of the perfect cup of Joe no longer need to spend thousands of dollars on an espresso machine to brew like a pro. That shift has given rise to a new wave of high-end home coffee lovers (and a \u003ca href=\"http://www.theatlantic.com/magazine/archive/2014/03/java-script/357562/\">wave of articles\u003c/a> on the seemingly simple art of making a cup of regular coffee).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even if good coffee is more accessible than ever, it's not quite as easy as getting good beans, a $10 drip cone and practicing your hot water pour. Without a good grinder to chop those single-origin beans into a consistent size, you might as well be brewing with your grandma's percolator.\u003c/p>\n\u003cfigure id=\"attachment_79628\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder-290x217.jpg\" alt=\"The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the coffee industry, and they'll tell you: The grinder is the unsung hero of the coffee process. Benjamin Brewer, \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a>'s director of quality control, says the switch from a \"crummy\" grinder to a more competent machine \"totally makes a difference. It's like, oh, we can actually taste the coffee now!\"\u003c/p>\n\u003cp>Making coffee is all about dissolving some of the roasted beans' flavor compounds — including the slightly bitter tang of caffeine — into hot water. Every brewing method is designed to pull out just the right amount. For espresso, that extraction happens when hot water passes through tightly packed, superfine grounds for just a few moments; for French press, when water steeps in coarse-ground beans for a few minutes.\u003c/p>\n\u003cp>But all of that depends on the coffee grounds being as close to uniform in size as possible. Once you introduce too many big chunks (known as \"boulders\" in grinder parlance) or tiny microparticles (dubbed \"fines\"), the extraction gets all out of whack.\u003c/p>\n\u003cp>The fines give up their flavor too fast, making for a bitter brew, and the boulders hardly give up anything at all, leaving your cup thin and sour. It's the same problem that occurs whenever you cook widely varying chunks of anything all together — potatoes in a pot of boiling water, for instance. The result will come out either cooked to oblivion or underdone.\u003c/p>\n\u003cp>The whirling blade grinder that most people have at home just doesn't cut it. The blade smashes coffee to smithereens, making boulders and fines all over the place. Instead, the coffee pros use burr grinders, which chew the beans up to a precise, consistent size by funneling them through a set of steel or ceramic teeth.\u003c/p>\n\u003cp>In other words, a good grinder can make all the difference between a cup of sludge and a rich, aromatic morning mug of Joe.\u003c/p>\n\u003cp>Which is exactly why the Garrotts set out to make an ideal hand grinder three years ago. \"It started out as a winter project to stave off the boredom,\" Barb says.\u003c/p>\n\u003cp>She and Doug had been running a business called \u003ca href=\"http://www.orphanespresso.com/\">Orphan Espresso\u003c/a>, selling repair parts for vintage espresso machines and old-timey wood-box coffee grinders. They'd found themselves disappointed with most of the hand grinders on the market, vintage and new. So, they figured, they might as well make one themselves.\u003c/p>\n\u003cp>Since their first machine debuted in 2011, they've sold over 1,500 grinders, mostly to the self-selecting coffee obsessives on forums like \u003ca href=\"http://www.home-barista.com/\">Home Barista\u003c/a> and \u003ca href=\"http://www.coffeegeek.com/\">CoffeeGeek\u003c/a>. Each one was painstakingly put together by hand in the workshop next to their house. Now, with the Lido 2, they've gone through the hoops to mass manufacture their parts in Taiwan, but are still assembling their first run of 500 at home.\u003c/p>\n\u003cp>The $175 price tag comes from using professional-grade parts, cast metal construction and lots of attention to detail. They also added adjustment mechanisms to stop the teeth from wobbling while crushing up beans. That means the grind is more regular, and more consistent, than many of the hand grinders on the market.\u003c/p>\n\u003cp>But why make, or buy, a hand grinder at all?\u003c/p>\n\u003cp>Simply put, they deliver the same quality as motorized machines at a fraction of the cost. There are other hand grinders that are even cheaper than the Lido 2, such as the Hario Slim ($50) and Porlex Mini ($7). But die-hard coffee lovers contend that with sub-$100 models, you'll have problems with inconsistent grinds.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jbviau\">Joshua Viau\u003c/a>, a regular Home Barista contributor, says the appeal of the Lido 2 and other serious hand grinders goes beyond mechanics.\u003c/p>\n\u003cp>\"You taste differences in the cup, but it's more than that. These feel like tools, like something that lasts.\" Grinding every morning, he says, \"you form a bond with it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79622\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\" alt=\"Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sam Dean, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/27/287449219/for-a-perfect-cup-of-coffee-it-s-all-a-sleight-of-hand-grind\">The Salt at NPR Food\u003c/a> (3/27/14)\u003c/p>\n\u003cp>In the tiny town of Troy, Idaho, Barb and Doug Garrott have spent the past three years perfecting a machine that could change the morning routines of coffee drinkers all over the country: a $175 hand-cranked coffee grinder.\u003c/p>\n\u003cp>It's called the \u003ca href=\"http://www.oehandgrinders.com/LIDO-2_c_23.html\">Lido 2\u003c/a>, the first run of 500 has already sold out on preorder, and coffee aficionados are asking for more.\u003c/p>\n\u003cp>Before you spit that cup of coffee all over your screen, consider this: Single cups of pour-over coffee, brewed with nothing but hot water and a paper filter, are replacing shots of espresso as the gold standard of the gourmet coffee world.\u003c/p>\n\u003cp>People in pursuit of the perfect cup of Joe no longer need to spend thousands of dollars on an espresso machine to brew like a pro. That shift has given rise to a new wave of high-end home coffee lovers (and a \u003ca href=\"http://www.theatlantic.com/magazine/archive/2014/03/java-script/357562/\">wave of articles\u003c/a> on the seemingly simple art of making a cup of regular coffee).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even if good coffee is more accessible than ever, it's not quite as easy as getting good beans, a $10 drip cone and practicing your hot water pour. Without a good grinder to chop those single-origin beans into a consistent size, you might as well be brewing with your grandma's percolator.\u003c/p>\n\u003cfigure id=\"attachment_79628\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder-290x217.jpg\" alt=\"The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the coffee industry, and they'll tell you: The grinder is the unsung hero of the coffee process. Benjamin Brewer, \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a>'s director of quality control, says the switch from a \"crummy\" grinder to a more competent machine \"totally makes a difference. It's like, oh, we can actually taste the coffee now!\"\u003c/p>\n\u003cp>Making coffee is all about dissolving some of the roasted beans' flavor compounds — including the slightly bitter tang of caffeine — into hot water. Every brewing method is designed to pull out just the right amount. For espresso, that extraction happens when hot water passes through tightly packed, superfine grounds for just a few moments; for French press, when water steeps in coarse-ground beans for a few minutes.\u003c/p>\n\u003cp>But all of that depends on the coffee grounds being as close to uniform in size as possible. Once you introduce too many big chunks (known as \"boulders\" in grinder parlance) or tiny microparticles (dubbed \"fines\"), the extraction gets all out of whack.\u003c/p>\n\u003cp>The fines give up their flavor too fast, making for a bitter brew, and the boulders hardly give up anything at all, leaving your cup thin and sour. It's the same problem that occurs whenever you cook widely varying chunks of anything all together — potatoes in a pot of boiling water, for instance. The result will come out either cooked to oblivion or underdone.\u003c/p>\n\u003cp>The whirling blade grinder that most people have at home just doesn't cut it. The blade smashes coffee to smithereens, making boulders and fines all over the place. Instead, the coffee pros use burr grinders, which chew the beans up to a precise, consistent size by funneling them through a set of steel or ceramic teeth.\u003c/p>\n\u003cp>In other words, a good grinder can make all the difference between a cup of sludge and a rich, aromatic morning mug of Joe.\u003c/p>\n\u003cp>Which is exactly why the Garrotts set out to make an ideal hand grinder three years ago. \"It started out as a winter project to stave off the boredom,\" Barb says.\u003c/p>\n\u003cp>She and Doug had been running a business called \u003ca href=\"http://www.orphanespresso.com/\">Orphan Espresso\u003c/a>, selling repair parts for vintage espresso machines and old-timey wood-box coffee grinders. They'd found themselves disappointed with most of the hand grinders on the market, vintage and new. So, they figured, they might as well make one themselves.\u003c/p>\n\u003cp>Since their first machine debuted in 2011, they've sold over 1,500 grinders, mostly to the self-selecting coffee obsessives on forums like \u003ca href=\"http://www.home-barista.com/\">Home Barista\u003c/a> and \u003ca href=\"http://www.coffeegeek.com/\">CoffeeGeek\u003c/a>. Each one was painstakingly put together by hand in the workshop next to their house. Now, with the Lido 2, they've gone through the hoops to mass manufacture their parts in Taiwan, but are still assembling their first run of 500 at home.\u003c/p>\n\u003cp>The $175 price tag comes from using professional-grade parts, cast metal construction and lots of attention to detail. They also added adjustment mechanisms to stop the teeth from wobbling while crushing up beans. That means the grind is more regular, and more consistent, than many of the hand grinders on the market.\u003c/p>\n\u003cp>But why make, or buy, a hand grinder at all?\u003c/p>\n\u003cp>Simply put, they deliver the same quality as motorized machines at a fraction of the cost. There are other hand grinders that are even cheaper than the Lido 2, such as the Hario Slim ($50) and Porlex Mini ($7). But die-hard coffee lovers contend that with sub-$100 models, you'll have problems with inconsistent grinds.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jbviau\">Joshua Viau\u003c/a>, a regular Home Barista contributor, says the appeal of the Lido 2 and other serious hand grinders goes beyond mechanics.\u003c/p>\n\u003cp>\"You taste differences in the cup, but it's more than that. These feel like tools, like something that lasts.\" Grinding every morning, he says, \"you form a bond with it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " A Major in Coffee? UC Davis Might Be Brewing One Up",
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"content": "\u003cfigure id=\"attachment_79078\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000002035792medium_wide-45219297fa7c3fb98784adc96962378f153eb1c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000002035792medium_wide-45219297fa7c3fb98784adc96962378f153eb1c6-1024x575.jpg\" alt=\"The University of California, Davis, recently founded a Coffee Center dedicated to the study of the beloved brew. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California, Davis, recently founded a Coffee Center dedicated to the study of the beloved brew. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289621782/a-major-in-coffee-uc-davis-might-be-brewing-one-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>Many of us have those friends who insist that they're coffee connoisseurs and drink exclusively drip brews. But really, there aren't many academic programs that train people in the taste and science of coffee.\u003c/p>\n\u003cp>That might all change soon. The University of California, Davis, recently founded a \u003ca href=\"http://ffhi.ucdavis.edu/initiatives/coffee-center\">Coffee Center\u003c/a> dedicated to the study of the world of java. This week, the center held its first research conference.\u003c/p>\n\u003cp>\"There aren't a lot of things that so many people consume several times a day, every day,\" says \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/jgerman\">J. Bruce German\u003c/a>, who directs of the \u003ca href=\"http://fgp.ucdavis.edu/prog/fg\">Foods for Health Institute\u003c/a> at Davis. But given how much coffee people all over the world chug, there's a surprising lack of academic research on the topic, German says.\u003c/p>\n\u003cp>There's a lot we still don't fully understand about coffee, German says. What's the best way to treat the beans while they're still green? What's the most environmentally friendly way to roast them? And why are we so obsessed with how it smells?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And since the university is already well known for its winemaking and beer brewing programs, German says coffee seems like a natural next step.\u003c/p>\n\u003cp>The idea grew out of a seminar called \"Design of Coffee,\" developed by two professors in the chemical engineering department.\u003c/p>\n\u003cp>\"It's basically a non-mathematical introduction to chemical engineering,\" says \u003ca href=\"http://www.chms.ucdavis.edu/research/web/ristenpart/\">Bill Ristenpart\u003c/a>, one of the course developers. The idea was to illustrate some of the basic principals of chemical engineering though the process of making the perfect cup of Joe.\u003c/p>\n\u003cp>But the concept blew up. What started out as a small seminar grew into a class of 170. More than 300 students have signed up to take the course next quarter.\u003c/p>\n\u003cp>The chemistry of coffee is only one aspect of the new center.\u003c/p>\n\u003cp>During this week's conference, Ristenpart presented a sample curriculum that included a range of courses to nurture students' palettes, as well as their technical know-how. \"One of the classes would definitely be on the chemical and physical properties of milk,\" he says, and how it interacts with coffee.\u003c/p>\n\u003cp>\"The program is in the nascent stages right now,\" he says.\u003c/p>\n\u003cp>For now, the center will offer classes, but not degrees. The next step is to reach out to the coffee industry and raise funds to expand the program, Ristenpart says. If all goes well, Davis might start offering a major in coffee science within the next few years.\u003c/p>\n\u003cp>Davis' Coffee Center isn't the first research institute dedicated to the magic beans. The \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a> program at Texas A & M University focuses on the agricultural aspects of coffee. Ristenpart says he envisions the program at Davis will delve more deeply into coffee processing.\u003c/p>\n\u003cp>\"There are more than a thousand identified molecules that give rise to the unique flavor of coffee,\" Ristenpart says. \"Nobody has turned the full might of academic research on it — yet.\"\u003c/p>\n\u003cp>So the next time your friend starts going off about how he's a \"coffee expert,\" you can say \"Oh, yeah? Well, did you major in coffee?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79078\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000002035792medium_wide-45219297fa7c3fb98784adc96962378f153eb1c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000002035792medium_wide-45219297fa7c3fb98784adc96962378f153eb1c6-1024x575.jpg\" alt=\"The University of California, Davis, recently founded a Coffee Center dedicated to the study of the beloved brew. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California, Davis, recently founded a Coffee Center dedicated to the study of the beloved brew. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289621782/a-major-in-coffee-uc-davis-might-be-brewing-one-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>Many of us have those friends who insist that they're coffee connoisseurs and drink exclusively drip brews. But really, there aren't many academic programs that train people in the taste and science of coffee.\u003c/p>\n\u003cp>That might all change soon. The University of California, Davis, recently founded a \u003ca href=\"http://ffhi.ucdavis.edu/initiatives/coffee-center\">Coffee Center\u003c/a> dedicated to the study of the world of java. This week, the center held its first research conference.\u003c/p>\n\u003cp>\"There aren't a lot of things that so many people consume several times a day, every day,\" says \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/jgerman\">J. Bruce German\u003c/a>, who directs of the \u003ca href=\"http://fgp.ucdavis.edu/prog/fg\">Foods for Health Institute\u003c/a> at Davis. But given how much coffee people all over the world chug, there's a surprising lack of academic research on the topic, German says.\u003c/p>\n\u003cp>There's a lot we still don't fully understand about coffee, German says. What's the best way to treat the beans while they're still green? What's the most environmentally friendly way to roast them? And why are we so obsessed with how it smells?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And since the university is already well known for its winemaking and beer brewing programs, German says coffee seems like a natural next step.\u003c/p>\n\u003cp>The idea grew out of a seminar called \"Design of Coffee,\" developed by two professors in the chemical engineering department.\u003c/p>\n\u003cp>\"It's basically a non-mathematical introduction to chemical engineering,\" says \u003ca href=\"http://www.chms.ucdavis.edu/research/web/ristenpart/\">Bill Ristenpart\u003c/a>, one of the course developers. The idea was to illustrate some of the basic principals of chemical engineering though the process of making the perfect cup of Joe.\u003c/p>\n\u003cp>But the concept blew up. What started out as a small seminar grew into a class of 170. More than 300 students have signed up to take the course next quarter.\u003c/p>\n\u003cp>The chemistry of coffee is only one aspect of the new center.\u003c/p>\n\u003cp>During this week's conference, Ristenpart presented a sample curriculum that included a range of courses to nurture students' palettes, as well as their technical know-how. \"One of the classes would definitely be on the chemical and physical properties of milk,\" he says, and how it interacts with coffee.\u003c/p>\n\u003cp>\"The program is in the nascent stages right now,\" he says.\u003c/p>\n\u003cp>For now, the center will offer classes, but not degrees. The next step is to reach out to the coffee industry and raise funds to expand the program, Ristenpart says. If all goes well, Davis might start offering a major in coffee science within the next few years.\u003c/p>\n\u003cp>Davis' Coffee Center isn't the first research institute dedicated to the magic beans. The \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a> program at Texas A & M University focuses on the agricultural aspects of coffee. Ristenpart says he envisions the program at Davis will delve more deeply into coffee processing.\u003c/p>\n\u003cp>\"There are more than a thousand identified molecules that give rise to the unique flavor of coffee,\" Ristenpart says. \"Nobody has turned the full might of academic research on it — yet.\"\u003c/p>\n\u003cp>So the next time your friend starts going off about how he's a \"coffee expert,\" you can say \"Oh, yeah? Well, did you major in coffee?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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