Occasional bits of deliciousness from your friends at Blue Bottle.
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 - Story by Blue Bottle Staff
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.
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.
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.
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.
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.
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."
May. 12, 2016 - Story by Charlie Habegger
"Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water." – Charlie Habegger, Green Coffee Buyer
May. 9, 2016
On a sunny Tuesday morning, printmaker Carissa Potter and painter-baker Leah Rosenberg get together in Carissa’s Oakland kitchen and studio to discuss their creative collaboration This, That, & Hours in the Sun.