Search Results
Found: 56 product(s) for All (1-13 of 56)
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Blue Bottle Beanie
We originally got these hats made so the Alameda County Department of Health would love us. In the food production industry, the health department loves hair coverings, piping hot water, and hand sanitizer perhaps more than life itself. So we searched long and hard to find a 100% cotton beanie which was tasteful and comfortable, and would please our production crew who need to wear them all day. And had a blue bottle on the front. One size fits most. PRICE: $16.00 
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| Books | |
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Coloring Book: R is for Rosetta
We have a lot of books on coffee here at the roastery, but we’ve noticed our coffee library, while impressive in depth and breadth, has a glaring omission: no coloring books. “How did this come to be?” We asked ourselves. So we sent a team of researchers across the globe: from the Vatican Library (coffee annex), to dusty stacks in the basement of Vienna’s Musikverein, to coffee shipping manifests in the humid attic of the Biblioteca Nacional do Brasil. Nothing. So we commissioned our own production artist, Michelle Ott, to illustrate what we feel is the essential coloring book for the coffee industry. If you have never thrilled to the sight of a six-year-old laboring to color inside the lines of an illustrated Probat UG 22, now is the time to make that happen. PRICE: $12.00
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| Coffee | |
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17 ft Ceiling
We developed this espresso blend for our café on Mint Plaza in downtown San Francisco. This is a pleasant, consistent espresso – enjoyable without being demanding - plump with unremarkable complexity. What is remarkable, however,is the sweet simplicity owing to the fact that we reverse-engineered a blue collar Italian espresso blend (yes … robusta!) and substituted higher-end organic coffees. Our goal was a robust, crema-heavy unpretentious coffee. If the Hayes Valley espresso can be like consuming a volume of In Search of Lost Time in liquid form, then the 17 ft ceiling is like flipping through the New Yorker -edifying without being taxing. The baristas at the café updose massively, set the PID two or three degrees hotter than the Hayes Valley espresso (typically 204f on the GB5), and pull leisurely, avuncular 37 second shots, often skipping the first few drops. Served with a water back, of course. PRICE: $16.00
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Brazil - Rancho Sao Benedito
It is an unfortunate fact of our industry that passion plus overcaffeination breeds wonkiness in coffee professional's dinner conversation. Thus it is common for coffee aficionados to note (usually when there’s a wine snob at the table) that there are more than 800 identified flavor compounds in roasted coffee (compared to a paltry 200 in red wine). But along with the various organic acids and soluble solid products of pyrolysis, five to 10 percent of coffee is good old sugar. That’s sucrose, as in table sugar. When roasted along with the rest of the bean, this sugar does what it was born to do: caramelize, producing complex, inviting flavors. It is a set of these sweet, candy-like notes that dominates the Sao Benedito. Apple pie, dates and maple syrup give way to a lingering sensation of Raisinets and Dr. Pepper during a double feature at the MultiPlex. This focus on sweetness is the result of excellent stewardship of third-generation farmer Marco Heleno de Carvalho Junqueira. He is responsible for the impeccable execution of the totally characteristic Brazilian practices that resulted in this coffee: Yellow Bourbon cherries processed using the pulped-natural process. It is the second of our three lots from the Best of Carmo auctions and will be with us for only a short time. |
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Ethiopia - Ethiopia Tuktant
In spite of a tough logistical year for our buying partners in Ethiopia, 90 Plus managed to get a small amount of really great coffee out of the country. And yes, we have some of it. All of you who so fondly remember last year's Good Food Award-winning Kemgin should be sitting down: we have not one but two varieties of some of the most radiant, vital, and clean natural process Ethiopian coffees that we have ever cupped. The team at 90 Plus zeroes in on a handful of varietals (out of the 10,000 naturally occurring in Ethiopia) over a small number of farms, invests in scrupulous and in some cases proprietary methods of processing, and pays handsomely for meticulous picking and sorting of the coffee cherry. The result is a taste that is not defined by geography, but instead by botany and processing. So though we might be burdened by names for these coffees which are the Amharic version of "Haagen Dazs," the coffees are very genuine. Tuktant: Bonnie to Tchembe's Clyde, sweet, heavy but not portly, lingering on the aftertaste well past the point when lesser coffees have you reaching for the Trident. Tchembe: zippier, Tuktant with a sun tan and a daiquiri, used to breaking hearts and getting away with it. |
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Guatemala - Guatemala La Voz
Every so often, we’ll get our hands on a coffee so distinct it churns up a few existential questions. For example, we’ve more than once slipped into “what-if-I-were-a-cowboy-instead?” daydreams after enjoying a certain Brazilian’s smoky sweetness. At other points, a dry-processed Ethiopian’s cherry pep might have prompted us to wonder if we ought to have just taken those damn hang-gliding lessons. What could have possibly gone wrong? In the case of the Guatemala La Voz (the co-op’s full name is “La Voz que Clama en el Desierto,” or “The Voice that Cries Out in the Desert”), the big question was this: Do we tinker with a Blue Bottle stalwart, the 17 Ft Ceiling Espresso Blend, just because some hotshot Guatemalan barges in out of nowhere and says so? Do we kick out two well-established components (our Costa Rican and Nicaraguan) to make room for some Caturra without a cause? Sure. In fact, we’re so excited about this coffee – its honeyed grapefruit zip as an espresso; its lush apricot and beeswax braggadocio on the cupping table – that we’re featuring it as a pour-over and a single origin espresso, too. Grown by a collective of about 120 indigenous Guatemalans near Lake Atitlan in western Guatemala, the La Voz is carefully scrutinized by folks with more than 90 years of experience behind them. It’s also picked about 1,800 meters up – ideal hang gliding altitude, last time we checked. |
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New Orleans
New Orleans-style iced coffee and chicory- There's been a certain amount of clamoring, yes clamoring, for a way to make our new orleans-style iced coffee at home. here we are: a kit! we'll set you up with a pound of the coffee we use for our refreshing new orleans-style iced coffee, an envelope of pre-measured roasted french chicory, and a copy of the recipe we use scaled for one pound of coffee. You will need to add milk,a little sugar, and ice. 10% of all sales will go to the New Orleans Edible Schoolyard project (find out more here - www.esynola.org). PRICE: $18.00
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| Coffee | Single Origins | |
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Brazil - Rancho Sao Benedito
It is an unfortunate fact of our industry that passion plus overcaffeination breeds wonkiness in coffee professional's dinner conversation. Thus it is common for coffee aficionados to note (usually when there’s a wine snob at the table) that there are more than 800 identified flavor compounds in roasted coffee (compared to a paltry 200 in red wine). But along with the various organic acids and soluble solid products of pyrolysis, five to 10 percent of coffee is good old sugar. That’s sucrose, as in table sugar. When roasted along with the rest of the bean, this sugar does what it was born to do: caramelize, producing complex, inviting flavors. It is a set of these sweet, candy-like notes that dominates the Sao Benedito. Apple pie, dates and maple syrup give way to a lingering sensation of Raisinets and Dr. Pepper during a double feature at the MultiPlex. This focus on sweetness is the result of excellent stewardship of third-generation farmer Marco Heleno de Carvalho Junqueira. He is responsible for the impeccable execution of the totally characteristic Brazilian practices that resulted in this coffee: Yellow Bourbon cherries processed using the pulped-natural process. It is the second of our three lots from the Best of Carmo auctions and will be with us for only a short time. |
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Ethiopia - Ethiopia Tuktant
In spite of a tough logistical year for our buying partners in Ethiopia, 90 Plus managed to get a small amount of really great coffee out of the country. And yes, we have some of it. All of you who so fondly remember last year's Good Food Award-winning Kemgin should be sitting down: we have not one but two varieties of some of the most radiant, vital, and clean natural process Ethiopian coffees that we have ever cupped. The team at 90 Plus zeroes in on a handful of varietals (out of the 10,000 naturally occurring in Ethiopia) over a small number of farms, invests in scrupulous and in some cases proprietary methods of processing, and pays handsomely for meticulous picking and sorting of the coffee cherry. The result is a taste that is not defined by geography, but instead by botany and processing. So though we might be burdened by names for these coffees which are the Amharic version of "Haagen Dazs," the coffees are very genuine. Tuktant: Bonnie to Tchembe's Clyde, sweet, heavy but not portly, lingering on the aftertaste well past the point when lesser coffees have you reaching for the Trident. Tchembe: zippier, Tuktant with a sun tan and a daiquiri, used to breaking hearts and getting away with it. |
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Guatemala - Guatemala La Voz
Every so often, we’ll get our hands on a coffee so distinct it churns up a few existential questions. For example, we’ve more than once slipped into “what-if-I-were-a-cowboy-instead?” daydreams after enjoying a certain Brazilian’s smoky sweetness. At other points, a dry-processed Ethiopian’s cherry pep might have prompted us to wonder if we ought to have just taken those damn hang-gliding lessons. What could have possibly gone wrong? In the case of the Guatemala La Voz (the co-op’s full name is “La Voz que Clama en el Desierto,” or “The Voice that Cries Out in the Desert”), the big question was this: Do we tinker with a Blue Bottle stalwart, the 17 Ft Ceiling Espresso Blend, just because some hotshot Guatemalan barges in out of nowhere and says so? Do we kick out two well-established components (our Costa Rican and Nicaraguan) to make room for some Caturra without a cause? Sure. In fact, we’re so excited about this coffee – its honeyed grapefruit zip as an espresso; its lush apricot and beeswax braggadocio on the cupping table – that we’re featuring it as a pour-over and a single origin espresso, too. Grown by a collective of about 120 indigenous Guatemalans near Lake Atitlan in western Guatemala, the La Voz is carefully scrutinized by folks with more than 90 years of experience behind them. It’s also picked about 1,800 meters up – ideal hang gliding altitude, last time we checked. |
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Mexico - Chiapas PROISH
This organic Mexican coffee from the Chiapas region of Mexico comes from a co-op of small, mainly indigenous landholders. It is carefully milled and processed near the growing region and beautifully sorted for export. At a single roast level this coffee is pleasant but dainty, with sweetness but not much complexity. But roasted at different levels and then blended together (called mélange roasting in the coffee biz – a practice sadly out of fashion these days) it really comes alive: hints of sage and leather, a touch of wood smoke – a John Ford western in a cup. More important than any implausible grasping for adjectives, is that this is an excellent food coffee – a bacon and eggs coffee. Big bowls of chilaquiles, stacks of pancakes, buttered brioche: the Chiapas is a lovely companion to almost all conceivable breakfast foods. Takes milk well. Stalwart black. Invite some friends over, make waffles, and drink some coffee. Lots of coffee. |
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| Coffee | Blends | |
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Bella Donovan
The Bella is the wool sweater of our blends - warm, comforting, familiar. Wild and citrusy organic African paired with earthy organic Indonesian makes for a vivid and fairly complex Moka/Java blend. It seems to weather the rigors of the automatic drip machine as well. This is, perhaps, why it's our most popular blend. It is also on the darker side: nice and thick without being inelegant. Bella stands up to milk or cream well, and is easily enjoyed black. PRICE: $17.00
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Decaf Noir
A water process decaf that is vivid and packed with flavor, Decaf Noir is made from 100% organic water processed decaffeinated beans from Latin America. If you drink it strong, store it carefully and use it up quickly (buy a smaller amount and try to use it up in a week), you will be rewarded with very big flavors. The decaf Noir is surprisingly (some say freakishly) versatile: about the only preparation we don’t see consistently enjoyable results in is the siphon. Dominant Attributes: Versatile, Incisive, Vivid Growing Regions: Latin America Processing: Wet-Processed Certifications: Certified Organic by CCOF, Water Processed Decaf Preparation Methods: Espresso, French Press, Moka Pot, Pour Over PRICE: $18.00
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