Occasional bits of deliciousness from your friends at Blue Bottle.
Oct. 17, 2016 - Story by Blue Bottle Staff
We've closed our beloved Heath coffee bar, but we're opening up a more spacious cafe at 2 South Park soon. Here's to many memories made and coffees shared.
Oct. 13, 2016 - Story by Blue Bottle Staff
Our first cafe in Berkeley is ready to open its doors.
Oct. 3, 2016 - Story by Blue Bottle Staff
Blue Bottle Perfectly Ground is ground coffee as we have never known it before. This is something new.
Oct. 3, 2016 - Story by Bryan Meehan & James Freeman
Our Founder James and CEO Bryan walk us through Blue Bottle’s next adventures—in D.C., Miami, and Boston.
Sep. 28, 2016 - Story by Blue Bottle Staff
The season of transitions calls for a genre-mixing playlist with vibrancy and warmth.
Sep. 16, 2016 - Story by Blue Bottle Staff
Our cafe in the Tokyo neighborhood of "Six Trees" is now open.
Aug. 29, 2016 - Story by Blue Bottle Staff
It's part of our mission at Blue Bottle Coffee to cup every sample we receive. It’s the job of Carly Getz, our Green Coffee Coordinator, to help us make sure we do.
Aug. 17, 2016 - Story by Juliet Han
If you’ve ever tasted a coffee and experienced a fresh brightness in your mouth—like biting into a green apple or sipping tart cherry juice—you’ve encountered acidity.
Aug. 11, 2016 - Story by Blue Bottle Staff
Thanks to our tiny (but mighty) cans of Cold Brew and our friends at Humphry Slocombe, the ice cream float of your dreams is here.
Jul. 25, 2016
Our Tokyo cafes are like a parallel universe of coffee that we occasionally glimpse through photographs. Take a peek.
Jul. 18, 2016 - Story by Blue Bottle Staff
A curator and a photographer, at home with Blue Bottle Coffee in Santa Monica.
Jul. 8, 2016 - Story by James Freeman
You probably know what a frappe is, maybe even (gasp) a frappuccino. But if you don't, we came up with our own version a while ago, and I'm happy to share it with you below. Like a perfect peach, it is best enjoyed during summer.
Jun. 30, 2016
Since we launched our Port of Mokha coffee, we’ve witnessed some beautiful moments with our guests and our own staff. For many of us, it’s been a vivid reminder of why we do what we do, a reassuring proof that serving delicious coffee can make a difference in the lives of people we meet in our cafes and the farmers we’ve yet to meet in Yemen.
Jun. 29, 2016 - Story by Stephen James Davidson
Our New York Quality Control Specialist explains how giving fresh espresso beans time to de-gas will help you create a beautiful shot.
Jun. 16, 2016 - Story by Kelly Sanchez
Quality Control Specialist Kelly Sanchez makes sense of five popular brewing methods.