Celebrating the art and science of coffee
Feb. 14, 2016
It all started with sweet Ivy, James’s pup and the very first #dogofbluebottle.
Feb. 10, 2016
We’re proud of our current offerings of small bites and easygoing breakfasts. Yet, we haven’t offered a seasonal menu that gives guests a complete culinary experience. Until now.
Jan. 5, 2016 - Story by Blue Bottle Staff
As we bade farewell to 2015, we asked a few Blue Bottlers to send us a list of the music that’s helping them usher in the New Year.
Dec. 28, 2015 - Story by Blue Bottle Staff
Raised just thirty miles from one another, the coffee of Santa Sofia and the cacao of Finca Chimelb have now found each other at last.
Dec. 23, 2015 - Story by Blue Bottle Staff
World-famous coffee producer Aida Batlle stops by for a visit at our W.C. Morse cafe in Oakland.
Dec. 18, 2015 - Story by Michael Phillips
At Blue Bottle, we’re currently in the midst of our In-House Barista Competitions, and the excitement has been building region to region.
Jun. 22, 2015 - Story by Blue Bottle Staff
In order to craft increasingly delicious coffee, we sometimes have to make difficult, even impractical, decisions.
May. 4, 2015 - Story by Blue Bottle Staff
A Bittersweet Commemoration
Mar. 3, 2015 - Story by Blue Bottle Staff
A team effort with our friends from Sub Pop Records
Feb. 26, 2015 - Story by Blue Bottle Staff
Ready-to-brew coffee that's so fresh, you'll swear you ground it yourself.
Jan. 23, 2015 - Story by Blue Bottle Staff
Ten years on, our Hayes Valley Kiosk means more to us than ever.
Jan. 12, 2015 - Story by Blue Bottle Staff
Our Ethiopia Sidama Homacho Waeno was selected as a 2015 Good Food Awards winner.
May. 21, 2014 - Story by Tony Konecny
Weighing your options for precision in the kitchen
May. 14, 2014 - Story by ryan brown
Ryan talks to Blue Bottle coffee buyer Stephen Vick about his trip to the Ketiara Cooperative and the challenges and opportunities of Sumatra.
May. 5, 2014 - Story by Tony Konecny
Is there transcendence to be found in the endless tinkering that characterizes contemporary coffee culture, or are we chasing the wrong things?