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Blue Bottle Coffee Kiosk: Best Coffee in San Francisco

Blue Bottle Coffee Kiosk: Best Coffee in San Francisco


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Best Coffee in San Francisco

Blue Bottle Coffee is a San Francisco favorite that is definitely worth all of the hype.

Freshness and small-batch roasting are taken seriously at Blue Bottle. The company uses the best certified-organic coffees, occasionally using beans that are farmed traditionally without pesticides. Blue Bottle never pre-blends coffees, which assures that the ideal roast is always attainable.

The location in the Ferry Building Marketplace is in two parts: the first, located in the main arcade, and the second, a modern espresso bar tucked in the north side. The hidden location is where baristas pull rotating single-origin espressi. Constructed in 1898 and renovated in 2002, the Ferry building is a historical landmark that Blue Bottle is proud to inhabit. Coffee drinks include a variety of espresso drinks, individually prepared drip coffee, and New Orleans iced coffee. Irresistible desserts are also offered, like caramelized Belgian waffles made to order. The shop also carries Blue Bottle Coffee’s line of artisan micro roasted coffee beans.

Check out this Blue Bottle Coffee location in the landmarked Ferry building for a true coffee. experience.


California Street

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Where there’s depth, there’s darkness. Though San Francisco has many stories to tell, some of its most enduring can be found onscreen as film noir. A genre that thrives on fog, shadow, and intrigue, noir greats Laura and Dark Passage were set here in the City, sometimes in these very neighborhoods. Indeed, the murder that kicks off The Maltese Falcon, perhaps the most famous noir of them all, takes place only a few blocks east from California Street’s door.

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Blue Bottle coffee: now in Tokyo

Blue Bottle Coffee is opening its first cafe in Tokyo on Feb. 6. Blue Bottle Coffee Co.

Tokyo &mdash Oakland&rsquos Blue Bottle Coffee will open its first overseas branch in Tokyo Friday, and owner James Freeman is in Japan for last-minute preparations. He held a press conference on Tuesday for local journalists, including three camera crews. Unlike in California, prominent Japanese cafes apparently can&rsquot just hold a casual press preview.

Freeman is a longtime Japan-ophile who was deeply inspired by its coffee culture when he was getting his company off the ground.

&ldquoIt&rsquos such a dream,&rdquo he says. &ldquoI&rsquom walking down the street, I&rsquom going to work, I&rsquom going to roast coffee, and it&rsquos in Tokyo.&rdquo

Before the local press arrived, he was chatting and tasting pastries with Chad Robertson, who was in town to get started on the branch of Tartine Bakery that&rsquos due to open in Tokyo in late spring.

The Blue Bottle cafe and roastery in Tokyo&rsquos Kiyosumi area, a quiet residential neighborhood, will serve the same cookies and sweets as its U.S. counterparts, so Freeman and Robertson were going over quality issues with the new ingredients and kitchen.

&ldquoThe waffles are coming out better than in San Francisco,&rdquo says Freeman, who thought it might be due to a lower temperature on the waffle maker.

&ldquoThe flour is super, super fine,&rdquo says Robertson, who is about to travel to Hokkaido, in northern Japan, to meet with millers for his bakery. &ldquoThings like waffles cook differently.&rdquo

Freeman has brought over several staff members from Oakland to help with the opening, but most of the 53 employees hired for Japan&rsquos two planned locations &mdash the second one will open in the Aoyama neighborhood on March 7 &mdash are locals.

The Kiyosumi space opens up on a long, airy coffee bar, with a glass-enclosed cupping room beside it and the roasting room beyond. (The roaster is from Loring, a Santa Rosa company.) There&rsquos a kitchen, training room and office upstairs. Somewhat uncannily, everything has that familiar clean and spare Blue Bottle aesthetic &mdash and a staff sporting Oakland-centric caps and plaid shirts.

There have a been a few &ldquo6,000-mile mess-ups,&rdquo Freeman says, including when the oven he ordered turned out to be for pizza instead of pastries. But getting the coffee beans has not been a problem the access to high quality Indonesian coffees is better, partly because Japan is much closer to the source.


Secret to smoothest iced coffee: cold brewing

Have you ever been giddy about sharing something treasured with a friend - say, a favorite book or restaurant - only to learn that they've already heard about it from someone else?

I had one of those stolen moments over the weekend. For the last year, I've been singing the virtues of cold-brewed iced coffee, trying to convince my Chronicle Food & Wine colleagues that steeping coffee grounds for half a day would deliver the smoothest, cleanest cup of iced coffee they'd ever had.

All through winter and spring, I waited to write about my cold-brewed crush. But, before I could put the finishing touches on this story, the Fourth of July beckoned and I was off to New York City for the holiday weekend.

It was scorching hot there - iced coffee season if there ever was one - and I was riding in the back of a taxicab when its obnoxious TV screen started blaring.

Somewhere between a "Twilight: Eclipse" commercial and a World Cup update, a voice began booming about the perfect iced coffee. A manicured hand filled the screen, stirring coffee grounds and water in a glass, letting time elapse, then pouring it through a filter.

I had to laugh. I'd just been shown up by a Yellow Cab.

What can I say? If cold-brewed coffee is showing up in a taxi near you, then there must be a lot of bad iced coffee out there. And that's a shame, because it only takes patience - and a little planning - to make your own cup of cold-brewed perfection.

Rich concentrate

Cold-brewed coffee relies on time, rather than heat, for extraction. Coffee grounds are steeped in water for about 12 hours at room temperature, then strained. The result is a rich coffee concentrate that lasts for weeks in the refrigerator.

The first time I had cold-brewed iced coffee, I did a double-take.

Where was all the acidity? That unpleasant tang of over-roasted beans or burnt, then cooled coffee?

They were nowhere to be found. This was, without a doubt, the smoothest, purest cup of iced coffee I'd ever had. It was love at first sip.

I've since learned that cold-brewed devotees are everywhere, especially in the Bay Area. Blue Bottle, Ritual and Four Barrel in San Francisco all cold-brew their iced coffee, as does Peerless in Oakland.

To these coffee specialists, brewing hot coffee, then cooling it, isn't an option.

"It's terrible," says Ritual's Eileen Hassi. "It gives it a funk, for lack of a better word."

James Freeman, Blue Bottle's owner, spent several thousand dollars for the pair of cold-brewers used to make Kyoto-style iced coffee at his Mint Plaza cafe in San Francisco.

The towering contraption features globes that are filled with water, which drips down through coffee grounds and into a pitcher below at the rate of about one drop per second. It takes 24 to 30 hours for the drippers to yield a pitcher of coffee.

Do it at home

It's a super-tech-y, super-expensive way to achieve cold-brewed excellence, but the gist can be approximated at home without any fancy equipment. Perhaps the best-known cold-brewing system is the Toddy, a decidedly low-tech plastic tub with a wool filter that was developed by Cornell University engineering graduate Todd Simpson in 1964.

But all you really need is a big pot and a strainer. In fact, this was Chronicle's favorite method of cold brewing in blind tasting we did to accompany this story. (See sidebar for full results). A French press works, too, although you won't be able to make a big batch at once.

Whatever method you choose, just use about a pound of coarse-ground coffee for every 10 cups of water. Let the grounds steep for 12 hours, then strain. Once you have the coffee concentrate, you pour out exactly how much you want, when you want, adding water or milk to dilute.

I like my coffee black and iced, year-round, worldwide. And while that's meant getting my share of hot coffee poured directly over ice - is anything worse? - I'll still order it time and again when I'm away from home.

Why? Because a good cup of cold-brewed coffee never fails to warm the soul, whether it's a damp 50 degrees in San Francisco or an oppressive 95 degrees in Manhattan.

Rich Coffee Soft Serve

This dessert from Lynne Char Bennett features the same method as cold-infused coffee concentrate, only using cream. It results in a beverage that's less bitter than one that infuses ground coffee into warm/hot cream. This dessert's texture is reminiscent of soft-serve ice cream albeit with a richer creaminess, so a small portion should amply satisfy.

  • 1/4 cup coarsely ground coffee
  • 3/4 cup heavy cream
  • 2 1/2 to 3 teaspoons Splenda or sugar, or to taste (see Note)
  • -- Drop or two of vanilla extract (optional)
  • 1/2 cup low-fat yogurt
  • -- Maldon salt (optional)

Instructions: Stir coffee into cream. Cover and refrigerate at least 12 hours, stirring once or twice. Use a double layer of cheesecloth or fine mesh sieve and strain into a mixing bowl (or you can use a press pot). Add Splenda and vanilla, if using. Whip into firm peaks then fold in yogurt. Taste and adjust sweetness. An optional sprinkle of Maldon salt just before serving will perk up the flavors.

Note: The amount of sweetness needed will depend on the tanginess of the yogurt. If you don't need to watch carbs, you can easily use sugar instead of Splenda. If that is the case, a garnish of chopped chocolate-covered coffee beans is a great addition.

Alternate: For a quick version with intense coffee flavor, dissolve 2 to 3 teaspoons espresso powder in 2 teaspoons of espresso. Thoroughly mix that into 1/2 cup heavy cream along with 2 tablespoons sugar or to taste. Whisk to stiff peaks fold in 3/4 cup low-fat yogurt. If made very much ahead, this version will need to be refolded since the espresso will eventually settle at the bottom.

Classic Cold-Brewed Iced Coffee

Makes 4 to 5 cups coffee concentrate, enough for about 10 cups of iced coffee

You've heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee - water. This concentrate will last for up to two weeks in the refrigerator.

Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.

To serve: Unless you're a serious caffeine junkie, you'll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.

Blue Bottle's New Orleans-Style Iced Coffee

Makes 4 to 5 cups coffee concentrate, enough for about 8 to 10 cups iced coffee

Blue Bottle's most popular iced coffee features chicory for a nutty nuance. The sweetened concentrate will last two days in the refrigerator. To keep the concentrate longer, add simple syrup to each glass as you make it.

  • 1 pound coffee, coarsely ground
  • 1 1/2 ounces dried chicory root (see Note)
  • 2 1/2 quarts water
  • 3 ounces simple syrup (see note)
  • 4 to 5 cups milk

Instructions: Combine coffee, chicory and water in a large stockpot. Stir with a spoon to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.

To serve, fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.

Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. The leftover syrup can be refrigerated for up to 1 month.

Vietnamese-Style Iced Coffee

Makes 1 serving

Traditional Vietnamese iced coffee - ca phe sua da - is made by setting individual coffee makers over glasses filled with ice and condensed milk, with the hot espresso dripping down and melting the ice. This recipe, using cold-brewed coffee concentrate, is a quick-and-dirty version that doesn't require anything fancy. Make sure to use condensed milk, not evaporated milk.

  • 4 ounces cold-brewed coffee concentrate (see recipe)
  • 3 tablespoons condensed milk

Instructions: Fill a cocktail shaker with ice. Add coffee concentrate and condensed milk. Shake until ingredients are well-combined and pour into tall glass to serve.

Blended Amaretto Iced Coffee

Makes 1 serving

If you're looking for a blended, boozy drink that's more dessert than coffee, try this sweet treat from the Toddy folks.

  • 6 ounces cold-brewed coffee concentrate (see recipe)
  • 1/2 ounce Amaretto
  • 1/2 ounce Kahlua
  • 1 scoop chocolate ice cream
  • -- Whipped cream, for garnish (optional)

Instructions: Add coffee, Amaretto, Kahlua, ice cream and two ounces of water in a blender and mix until frothy. Pour into a tall glass top with whipped cream, if desired.

Coffee Granita

Serves 2

Chronicle staff writer and test kitchen director Lynne Char Bennett created this easy-to-make granita, perfect with a couple crisp cookies alongside. Note, however, that it melts quickly, so serve as soon as possible. The flavor intensity (and sweetness) of the liquid becomes muted when frozen, so sweeten the granite more than you would your morning coffee. You can also freeze the coffee mixture in ice cube trays, then pulse briefly in a food processor, which creates finer grains.

  • 3/4 cup cold-brew coffee concentrate (see recipe)
  • 1/2 cup water
  • 2 tablespoons sugar

Instructions: Combine concentrate, water and sugar. Pour a shallow layer into a wide container and freeze the time will depend on the size of the container (more surface area will freeze quicker) and the freezer temperature. You can scrape the edges as they freeze - the more traditional way, though scraping after the mixture has frozen more will also give good results.

Coffee con Leche variation: For a creamy, smoother-textured version, use 3/4 cup concentrate, 2 tablespoons heavy cream, 1 tablespoon water and 4 teaspoons sugar, or to taste.


This $16-a-Cup Coffee Was Smuggled Out of War-Torn Yemen

Sixteen sounds like a fairly crazy number of dollars to charge for a cup of coffee. But if the beans had to be smuggled out of a war-torn country by hand on a small dinghy across the Red Sea, we&aposre willing to consider that the cost could be justified. This week, San Francisco&aposs Blue Bottle Coffee drew attention this week for the hefty price of its new Port of Mokha coffee, but the real story is that it exists at all.

In March of 2015, Yemeni-American coffee importer Mokhtar Alkhanshali was doing standard business in Yemen&aposs capital city, Sana&aposa, when full-fledged airstrikes broke out around the city. "It looked like Armageddon. All hell had broken loose," Alkhanshali tells NPR. All routes in and out of the country via boat or plane were blocked, and calls for help to the American Embassy for were rebuffed. Alkhanshali was trapped, and was was breaking out.

That&aposs when the coffee dealer decided to drive seven hours to the Red Sea port of Mocha and flee the country on a 20-foot-long motorized dinghy. Alkhanshali brought no navigational equipment along for the ride, but did manage to hoist two suitcases full of Yemen&aposs esteemed coffee from the independent farms he had been working with. The conflict-torn country has a centuries-old history of coffee production. According to the coffee site Sprudge, Yemen&aposs beans are speculated to be the first to be served to the Western world. In fact, the country&aposs brew was so beloved that "in the 1500s there were more than 3,000 coffee shops in Cairo, all of them serving Yemeni coffee."

When Alkhanshali finally reached land, he and his companion were incarcerated by security forces who suspected they were smugglers of slightly more nefarious goods. However, eventually they were released and flown back to the U.S.𠅌offee in tow. Through his company, Port of Mokha, Alkhanshali got connected to Blue Bottle CEO James Freeman, who was instantly taken with the blend. In a gushing statement on its site, Blue Bottle describes Freeman&aposs first sip of the brew as a "transcendent encounter" and the beans themselves a "veritable coffee miracle."

Now, a highly limited amount of trading ports to Yemen are open occasionally, allowing Alkhanshali to get small batches of the beans back to the states. "The country is still in the midst of a war. It&aposs very difficult to go in and out," he says, but Alkhanshali is passionate about ensuring the future of Yemen&aposs storied coffee. The importer goes to great lengths to get GrainPro bags—which extend the green coffee&aposs shelf life—to the farmers he has built relationships with across the country. The bags alone have to purchased in the Philippines, flown to Ethiopia and Djibouti, smuggled on boat into one of Yemen&aposs ports—given its even open𠅊nd driven through airstrikes to be delivered to the producers. Not exactly your average supply chain.

Port of Mokha coffee is available at Blue Bottle by the cup, or for $65 for six ounces online, and each purchase comes with a sesame cardamom cookie inspired by Alkhanshari&aposs great-grandmother and an informational pamphlet on the history of the brew. While Freeman knows that double-digits for a cup seems steep, as he puts it: "Miracles aren&apost cheap." And when you think about the lengths and life-risking efforts put into the cultivation of the beans, $16 starts to sound reasonable.


Blue Bottle Coffee has a secret menu

Blue Bottle is innovative in the kitchen, too, and some of those same happy accidents and inventions have led to more than a few secret menu items. For example, according to Thrillist, you might want to try asking for a "Waffogato" at the Ferry Building location. A Belgian waffle with a scoop of vanilla ice cream, a sprinkle of sugar, and its house espresso poured over the top? Yummy.

One not-so-secret off-menu item is Blue Bottle's "Gibraltar" — a tiny, strong latte in a small glass tumbler. According to the company website, someone accidentally ordered an abundance of short, octagonal glasses, called Gibraltars, back in the early days of the original location. Too small for coffees and too big for espressos, baristas began using the glasses to measure and test its espresso shots. Eventually, someone added a bit of steamed milk over the top of a two-ounce pour, and voilà! A magic mini-latte was born. Of course, it's the same drink that goes by the name "cortado" at any other coffee shop, but at Blue Bottle, it's a Gibraltar, and it's got a history.


The ultimate cup of joe?

For quite some time, we have comfortably lived in the age of the double-half-caf- skinny-mocha-mint-latte. Somehow, though, the simple cup of joe has remained immune from customization -- at least until now.

Several Bay Area coffeemakers are taking drip coffee to the next level by ditching the machine, and brewing each cup to order.

Devotees of the single-cup filter drip swear by the method, saying the result is a super-fresh, bright cup of coffee that far exceeds even the best automatic-drip type.

"The coffee has already been roasted, why kill it by putting it in a machine?" says Phil Jaber, owner of Philz Coffee in San Francisco.

Even though filter-drip coffee has been around for quite some time -- Monmouth Coffee in London has been brewing individual cups since the 1970s -- its popularity has been building in the Bay Area during the last few years. The rise of the Slow Food movement has also led to interest in hand-crafted foods and preparation.

Blue Bottle Coffee, which sells its beans as well as espresso and single-cup filter-drip coffee at stands at the Berkeley and San Francisco Ferry Plaza farmers' markets, opened a permanent kiosk in Hayes Valley last year. Philz Coffee, which began selling made-to-order drip coffee in the Mission District in 2002, opened a second outlet in the Castro last January. In the East Bay, pioneering Cole Coffee (formerly Royal Coffee) in Oakland's Rockridge neighborhood has specialized in filter-drip coffee since it opened eight years ago.

Now, individually brewed coffee is being served in restaurants as well: Bar Tartine and Silks in San Francisco and Tacubaya in Berkeley are among those that have adopted the method.

"It tastes so much better than in a thermos," says James Freeman, owner of Blue Bottle Coffee. "It's alive."

This type of elixir is not for everyone -- this is no In-N-Out coffee experience. Because most filter-drip purveyors use only four to six filter cones and the beans are usually ground to order, orders can quickly back up. But there are plenty of people who don't mind, as a visit last month to the Ferry Plaza's Blue Bottle showed. Despite the rain and the long line, cup-at-a-time drip coffee fans continued to show up and wait.

Freeman, who serves as a concierge of sorts at the stand by expediting orders and helping customers select beans, is well aware of his responsibility to deliver.

"The waits are really epic on Saturdays," he says. "If you're going to wait 30 minutes for an 8-ounce coffee, it better be really good."

As with anything handmade, the extra care doesn't come without its price. Most cups of filter-drip coffee run $2 to $3, about twice as much as a traditional cup.

At Philz, the higher price tag comes with a few extras. Depending on what you order, you might get a pinch of ground cardamom or a garnish of fresh mint. The baristas will also mix in heavy cream and brown sugar to order.

But the secret to any great cup of coffee -- regardless of extras and method -- starts with the beans. And aficionados of cup-at-a-time drip seem to be particularly fanatical about them.

For Blue Bottle and Cole Coffee, brewing was a natural extension of their existing roasting businesses. At Blue Bottle, beans are roasted in small batches and shipped immediately so that they reach their destination within 48 hours.

Aside from offering fresh, high-quality beans, many filter-drip outlets also let patrons choose from a variety of bean roasts and blends. Cole Coffee offers 10 to 12 different blends at a time, and they are ground and brewed to order.

"We always wanted to do it like a wine bar -- you can have anything by the cup," says owner Mike Murphy.

At Philz Coffee, owner Jaber, who is always seen wearing a fedora, spent 25 years researching coffee and says he visited 1,100 other coffee shops before entering the business. He spent seven years perfecting his house blend, which he calls Tesora, meaning "treasure." He began blending his beans by counting out each one so that he would get the mix just how he wanted it.

The chalkboard menu hanging behind the counter lists about eight bean choices with intriguing names such as the Philharmonic. Additional blends are stored in plastic buckets.

The technique for making filter-drip coffee isn't complicated and can easily be done at home. Beans are usually ground fairly fine -- only slightly coarser than for espresso.

The process uses more grounds per cup than a typical drip coffee machine -- anywhere from 3 to 5 tablespoons per cup, which results in a richer, less bitter brew.

The grinds are dumped into a paper filter within a cone or cylindrical-shaped holder, which sits above the awaiting coffee cup. Steaming hot water is then slowly poured on top.

Cafes distinguish themselves with variations in their technique. Philz baristas simply let the coffee drip through the filter, while at Blue Bottle and Cole Coffee they stir the mixture to ensure that all the grinds are equally exposed to the water.

But most places agree that the coffee should be consumed immediately it's fresh, and should be enjoyed that way, as opposed to sitting in an urn on the coffee shop counter.

"It gives you the feeling of a European cafe. You stand at the counter, and you enjoy the coffee in that moment," says Saida Benguerel, a Blue Bottle regular.

Devotees say the payoff is a truly transcendent cup. It's as if the beans are singing in a chorus, with every voice distinctly audible.

"It doesn't taste like other coffee. I'm not interested in going anywhere else," says Heather Rigby, a regular customer at Philz.


All About Blue Bottle Coffee Subscription

Blue Bottle is a well-known coffee company from San Francisco. If you’ve been to the famous Ferry Building, you’ve probably tried this tasty coffee — and the coffee subscription is equally delicious. Offering minimalist packaging and on-demand roasting, this is a high-end subscription.

There’s a flavor-matching quiz with unusual questions on your favorite spices and salad dressings, and you can opt for single-origin, blend, or espresso beans. And you can upgrade to a subscription welcome kit, which includes Blue Bottle’s patented pour-over coffee brewer, paper filters, and a branded tote.

When we tested this subscription, we received a very tasty El Salvadoran coffee with unusual notes of cola and cranberry. Blue Bottle also includes detailed information on the coffee grower, region, and tasting notes.

One thing Blue Bottle doesn’t offer is pre-ground coffee. The company is very freshness-focused, so you’ll need to invest in a good coffee grinder to enjoy this subscription. It’s also one of the pricier subscriptions we’ve tested — so be prepared to break out your wallet!

  • Stylish, minimalist packaging
  • Great curation
  • Choice of single-origin, blend, or espresso beans
  • Decaf available
  • Subscription welcome kit

Blue Bottle Is Finally Coming Out With An Easy Way To Make Their Coffee At Home

You’ll find few people as meticulous about their coffee as Blue Bottle Coffee founder James Freeman. Time, temperature, weight, grind𠅏reeman has spent his career in coffee controlling every element of a cup. Even the founding claim of his cultishly popular shops was specific down to the hour — he said he would never serve coffee more than 48 hours old. That sort of detail and precision is what gave Blue Bottle its reputation, but it’s also what made the experience challenging to duplicate at home. Freeman and his vice president of technology Neil Day are making it a little easier though. For the first time Blue Bottle will sell pre-weighed and pre-ground coffee beans called Blue Bottle Perfectly Ground. The pair claims that their new technology “stops the clock on coffee’s aging.”

Freeman and Day stopped by our offices to explain how a company as uncompromising about its products as Blue Bottle could finally turn to a form of coffee no self-respecting coffee drinker would use for anything besides compost. The short answer: They spent a lot of time in a laboratory.

Day spent decades working on tech for heavy hitters like Apple and Shutterfly, where he was CTO until deciding to go to barista school. And over the last several years he has developed a method to stop coffee from going stale by grinding every bean identically and completing the entire process from grind to packaging in an oxygen-free environment. The result is a pouch containing exactly the right amount of coffee, with particles of exactly the right size that will taste fresh for up to six months.

The pouch that Day brewed for us was two months old and if he hadn’t told us that up front, we wouldn’t have known.

Carrying around high quality, pre-ground beans that won’t go stale means no more day-old breakroom coffee that Tanya from accounting still can’t figure out how to make correctly and no more shitty hotel coffee when you’re on the road. We’ve consumed a lot of both of those over the years and are very much looking forward to their demise.

You can start stocking up on Blue Bottle Perfectly Ground October 4 at Blue Bottle shops in San Francisco, Oakland, New York and Los Angeles and Blue Bottle’s website for $17.50 for a pack of 5. And, because this is Blue Bottle we’re talking about, it comes ground for whatever brewing method you prefer: French press, Pour Over, Aeropress and even coffee maker. Who knows, maybe you can teach Tanya from accounting how to make good coffee after all.


Conclusion

To sum it up, our favorite French roast coffee brand was Volcanica’s high-altitude French Roast, offering smoky, complex flavors at a reasonable price. Our second choice is the bold, smooth Lion Coffee French Roast. Are you shopping for a Keurig-compatible French roast? You may be interested in the French Roast Solimo Dark Roast Coffee Pods, which are compatible with both Keurig sizes and offer dark, smooth flavor. Do you prefer your coffee pre-ground? The French Roast Dark Roast from Peet’s Coffee, sold in a range of grind sizes, is a smoky and aromatic option.

If you’re a fan of French roast, you know how deliciously dark and flavorful these beans can be. We hope our guide to French roast beans, along with our detailed reviews of the five best French roast brands, save you valuable shopping time. Now it’s time to get out there and brew your next great French roast!


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