It's Pretty Easy To Level Up Your Coffee Game — Here's How
Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco
Art as Food as Art: Caitlin Freeman and her "Modern Art Desserts"
Azahar Coffee: Farm Fresh from Colombia
KQED's Forum: SF's Coffee Innovators
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You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","status":"publish","parent":0,"modified":1621633718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1426},"headData":{"title":"It's Pretty Easy To Level Up Your Coffee Game — Here's How | KQED","description":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","datePublished":"2020-07-28T18:41:15.000Z","dateModified":"2021-05-21T21:48:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138574 https://ww2.kqed.org/bayareabites/?p=138574","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/28/its-pretty-easy-to-level-up-your-coffee-game-heres-how/","disqusTitle":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","nprByline":"Audrey Nguyen","nprImageAgency":"Photo Illustration by Becky Harlan/NPR","nprStoryId":"895316740","nprApiLink":"http://api.npr.org/query?id=895316740&profileTypeId=15&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/24/895316740/its-pretty-easy-to-level-up-your-coffee-game-here-s-how?ft=nprml&f=895316740","nprRetrievedStory":"1","nprPubDate":"Tue, 28 Jul 2020 12:50:00 -0400","nprStoryDate":"Tue, 28 Jul 2020 00:03:10 -0400","nprLastModifiedDate":"Tue, 28 Jul 2020 12:50:28 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","nprAudioM3u":"http://api.npr.org/m3u/1896048401-853390.m3u?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","path":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","audioUrl":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","authors":["byline_bayareabites_138574"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_125","bayareabites_16892","bayareabites_11589","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_10063"],"featImg":"bayareabites_138575","label":"bayareabites"},"bayareabites_111875":{"type":"posts","id":"bayareabites_111875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111875","score":null,"sort":[1473182587000]},"guestAuthors":[],"slug":"bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","title":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco","publishDate":1473182587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"These five SF shops serve some of the best coffee in the U.S.\r\n","status":"publish","parent":0,"modified":1475165551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1192},"headData":{"title":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco | KQED","description":"These five SF shops serve some of the best coffee in the U.S.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco","datePublished":"2016-09-06T17:23:07.000Z","dateModified":"2016-09-29T16:12:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111875 http://ww2.kqed.org/bayareabites/?p=111875","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/06/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco/","disqusTitle":"Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111875/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111875/bay-area-bites-guide-five-third-wave-coffee-shops-in-san-francisco","authors":["5575"],"categories":["bayareabites_13306","bayareabites_13746","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_15590","bayareabites_125","bayareabites_8290","bayareabites_15589","bayareabites_15588","bayareabites_11602","bayareabites_10063"],"featImg":"bayareabites_111861","label":"source_bayareabites_111875"},"bayareabites_60266":{"type":"posts","id":"bayareabites_60266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60266","score":null,"sort":[1366744377000]},"guestAuthors":[],"slug":"art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","publishDate":1366744377,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","status":"publish","parent":0,"modified":1366826565,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\" | KQED","description":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","datePublished":"2013-04-23T19:12:57.000Z","dateModified":"2013-04-24T18:02:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60266 http://blogs.kqed.org/bayareabites/?p=60266","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/23/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts/","disqusTitle":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","path":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"63069294"},"numeric":["63069294"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","authors":["5254"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1653","bayareabites_2407","bayareabites_4084","bayareabites_1875","bayareabites_12","bayareabites_10","bayareabites_1248","bayareabites_1593"],"tags":["bayareabites_1415","bayareabites_8472","bayareabites_3367","bayareabites_11583","bayareabites_1255","bayareabites_125","bayareabites_3592","bayareabites_3537","bayareabites_11584","bayareabites_782","bayareabites_11573","bayareabites_10063","bayareabites_11572"],"featImg":"bayareabites_60358","label":"bayareabites"},"bayareabites_41222":{"type":"posts","id":"bayareabites_41222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41222","score":null,"sort":[1336147400000]},"guestAuthors":[],"slug":"azahar-coffee-farm-fresh-from-colombia","title":"Azahar Coffee: Farm Fresh from Colombia","publishDate":1336147400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.","status":"publish","parent":0,"modified":1336236932,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/39209546"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":2867},"headData":{"title":"Azahar Coffee: Farm Fresh from Colombia | KQED","description":"Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Azahar Coffee: Farm Fresh from Colombia","datePublished":"2012-05-04T16:03:20.000Z","dateModified":"2012-05-05T16:55:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41222 http://blogs.kqed.org/bayareabites/?p=41222","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/04/azahar-coffee-farm-fresh-from-colombia/","disqusTitle":"Azahar Coffee: Farm Fresh from Colombia","path":"/bayareabites/41222/azahar-coffee-farm-fresh-from-colombia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41222/azahar-coffee-farm-fresh-from-colombia","authors":["5126"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1874","bayareabites_60","bayareabites_1248","bayareabites_1873"],"tags":["bayareabites_10392","bayareabites_125","bayareabites_10393","bayareabites_10394","bayareabites_10063"],"featImg":"bayareabites_42549","label":"bayareabites"},"bayareabites_37410":{"type":"posts","id":"bayareabites_37410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37410","score":null,"sort":[1326165957000]},"guestAuthors":[],"slug":"kqeds-forum-sfs-coffee-innovators","title":"KQED's Forum: SF's Coffee Innovators","publishDate":1326165957,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"third-wave\" coffee movement.","status":"publish","parent":0,"modified":1326165957,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":112},"headData":{"title":"KQED's Forum: SF's Coffee Innovators | KQED","description":"The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called "third-wave" coffee movement.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: SF's Coffee Innovators","datePublished":"2012-01-10T03:25:57.000Z","dateModified":"2012-01-10T03:25:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37410 http://blogs.kqed.org/bayareabites/?p=37410","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/","disqusTitle":"KQED's Forum: SF's Coffee Innovators","path":"/bayareabites/37410/kqeds-forum-sfs-coffee-innovators","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37410/kqeds-forum-sfs-coffee-innovators","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1875","bayareabites_34","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_125","bayareabites_1325","bayareabites_8290","bayareabites_782","bayareabites_783","bayareabites_10064","bayareabites_10063"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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