Illustrated Airplane

Get updates from Blue Bottle

Sign up for stories, coffee tips, and special gear


Celebrating the art and science of coffee


We're Open in Roppongi

Sep. 16, 2016 - Story by Blue Bottle Staff

Our cafe in the Tokyo neighborhood of "Six Trees" is now open.


One Day with Our Green Coffee Coordinator

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.


Blue Bottle Explains: Acidity

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.


Cold Brew & Ice Cream: A Perfect Summer Pair

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.


Mornings in Tokyo

Jul. 25, 2016 - Story by Blue Bottle Staff

Our Tokyo cafes are like a parallel universe of coffee that we occasionally glimpse through photographs. Take a peek.


At Home with Joe Pugliese and Claressinka Anderson

Jul. 18, 2016 - Story by Blue Bottle Staff

A curator and a photographer, at home with Blue Bottle Coffee in Santa Monica.


For San Francisco, Summer Is a Concept

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.


​Updates from Our Port of Mokha Journey

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.


Blue Bottle Explains: Espresso De-gassing

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.


How to Brew: Choosing a Brewing Method

Jun. 16, 2016 - Story by Kelly Sanchez

Quality Control Specialist Kelly Sanchez makes sense of five popular brewing methods.


Everything a Green Coffee Buyer Needs to Pack

Jun. 9, 2016

We made our Green Coffee Buyer unpack his travel bag, because we wanted to find out what a coffee buyer takes with him on his trips to more than a dozen countries a year. Here’s what we found.


Retracing the Historic Route of Coffee

Jun. 6, 2016

When we first tried the coffee that Mokhtar Alkhanshali brought us from Yemen, it stopped Blue Bottle Coffee founder James Freeman in his tracks, and we’ve been counting the days until we could share this veritable coffee miracle from Yemen with our guests.


​At Home with Judith Mandel, Quality Control Specialist

Jun. 3, 2016

Judith is our Quality Control Specialist, which means she’s tasked with tasting, testing, and troubleshooting every single coffee we offer, every single day. You may have seen her in the cupping room at our Oakland roastery, circling around the cupping table.


​How We Choose Music in Our Cafes

May. 27, 2016

After all, you can't create a painting without the proper canvas and base, and you can't build a warm, hospitable, community-creating cafe experience without music.


Blue Bottle Explains: Bitterness

May. 18, 2016 - Story by Michael Phillips

Welcome to Issue 1 of Blue Bottle Explains, your coffee advice column. This month, Director of Training and World Barista Champion, Michael Phillips, tackles "bitterness."

« 6 7 8 9 10 11 12 13 14 »