COFFEE BAR

About The Blog

^{There seems to be a consensus for what defines a good coffee bar; clean, friendly, atmospheric and above all, exceptional coffee.  But so many coffee bars in San Francisco easily live up to those basic requirements.  So what makes COFFEE BAR so different?  Anything that turns a normal phrase into a proper noun (and furthermore has the gall to spell it in all caps at every mention) better be definitive.  Is COFFEE BAR, in fact, THE coffee bar?}

^{In short…yes.}

^{COFFEE BAR is more than a space worth your morning routine.  We follow you from your day’s start to it’s end (in a good way, not in a Sting’s “I’ll Be Watching You” way).  We are a space where your morning starts with the perfect cappuccino, midday hunger strikes and sandwiches and salads are served, and finally, your night falls with exotic cuisines as resoundingly intriguing and distinctive as our beans.  Ranging from Ethiopian inspired Radio Africa and Kitchen to Alex Marsh’s Basque cuisine with a Californian edge to Laurine Wickett’s culinary mastermind, we are a space that demands to be taken differently.  For no other reason than the necessity to live up to our name, we take our special events as seriously as our espresso drinks.  In hopes to document this and make the public aware (and hopefully communicate with), this blog is born.}

^{The task at hand is to create something at once informative and furthermore intriguing.  With countless bottomless cups and henceforth-fulfilled anguish, this blog has manifested itself.  COFFEE BAR is.  Welcome to the support group.}

Tasting

^{FELLOW CAFFEINE INDULGER,}

^{COFFEE BAR co-owner and Mr. Espresso Vice President Luigi Di Ruocco recently brought over three new coffees from Mr. Espresso.  Without haste, the COFFEE BAR superfriends immediately jumped to taste the new novelties.  During our preliminary tasting, we sampled three new single origin coffees; a SUMATRA from Aceh, Takengon, a GUATEMALA from Huehuetenango, Finca Isnul and an ETHIOPIA, ranging from several co-ops throughout.  We tasted the new coffees in two brewing methods; a French press and an Eva-Solo Cafe Solo.   For those unfamiliar with the Eva Solo: http://www.evasolo.com/products-cafesolo.html}

^{We were so excited about the prospect, we dragged our Berkeley based photographer, Heather Shapiro, to photograph the event.  All of the photos displayed here are from her lenses.   Interestingly enough, running concurrent with the cupping, our CO-owner Jason Paul’s girlfriend was sworn in as a lawyer in an impromptu party.   Without hesitation, Miss Shapiro documented events, the tasting and the celebration.  Thanks Heather! There will be more information on the latter in the upcoming future.The first of three, the SUMATRA, was incredible.   This varietal is a good example of the  years of roasting that Luigi's brother John, from Mr. espresso, has under his belt. Just enough roast to bring out a good amount of smoke without taking it too far.}

^{The second of three, the GUATEMALA, was as you may have expected from the previous GUAT, absurdly tasty.  For those regulars well aware of one of Mr. Espresso’s complexity, this coffee celebrates all of the varieties the Oakland based roaster has to offer. As described Mr. Espresso, “in the cup a complex sweet acidity and heavy body fade into a lasting chocolaty finish, with high notes of dry cherries and caramel.”  Indeed, this is a superb cup of coffee.}  

^{Finally, the ETHIOPIA – a coffee COFFEE BAR has been regularly serving for the past few weeks without the proper advertisement.  Our apologies.  Living up to the previous ETHIOPIA from Mr. Espresso is no easy task, seeing as this lot replaces the 93-point Best of the Bay Area winner of Spring 2009.  This coffee indeed received 90 points from the Coffee Review. http://www.coffeereview.com/article.cfm?ID=166}

^{However, this coffee meets, if not exceeds the challenge, with incredibly lush flavors of rose, strawberry and vanilla to finish in milk chocolate.}   

^{Come in and try the treasures.  We really enjoyed tasting the coffees and would like to continue to do so.  Perhaps we will institute a monthly coffee tasting – free to the public.  Let us know.  Would you come?  Please email us with your views!}