Andrew Barnett is a veteran of specialty coffee who has been around longer than many of the younger roasters you might be familiar with. In 2000, Andrew founded Ecco Caffe which roasted coffee for the San Francisco Bay area for years before it was sold to Intelligentsia in 2009. New Yorkers may also be familiar with Ecco from its use at Joe Coffee, until Joe began roasting for themselves earlier this summer.
This week, Andrew opened the door of his newest foray in the world of coffee—Linea Caffe. The new espresso bar is an intimate, open air café on the corner of 18th and San Carlos in the Mission District. The focus on espresso based drinks and its standing room only intimacy, creates a European feel that’s contrasts with the spacious San Francisco spots that can feel more like co-working spaces than coffee bars. For those who don’t have work to do, Linea provides a warm neighborly environment that’s better for standing around talking with friends than meeting deadlines.
Apart from Andrew and his coffee, the space is also shared with Anthony Myint, of Mission Chinese fame, who’s making fluffy Brussel-style waffles and salads meant to satisfy. Andrew is determined to ensure the focus on coffee and fare be well balanced, instead of leaving the food as an afterthought. So Linea Caffe partnered with Anthony to launch food concepts that will be just as much of a draw as the coffee.
The espresso at Linea is meant to be sweet, balanced and approachable, leaving the more experimental flavor bombs to some of San Francisco’s other specialty coffee bars. After sampling the espresso with and without milk, it was right on target. It was a straightforward, enjoyable coffee that should please both coffee purists as well as the rest of the neighborhood. Next I’ll be sure to try the waffles.
3417 18th Street
San Francisco, CA 94110
8am – 3pm Daily
(I’m also a big fan of the Heath Ceramic demitasses)
The coffee options in San Francisco’s Financial District continue to grow with the recent opening of Coffee Cultures on Bush Street. This new café is the first to exclusively serve Counter Culture in the city (though it could be found previously at the multi-roaster shop Stanza). Apart from coffee, they’re also serving Straus frozen yogurt (I assume that’s why “culture” is plural). I’m looking forward to a FroYo Affogato when I visit.
Counter Cultures was started by Jason Michael Paul, who co-founded CoffeeBar another San Francisco company preparing to open their second shop in the Financial District this summer. When Jason isn’t opening coffee bars, he is a producer of concerts who make incredible things like this exist—Legend of Zelda: Symphony of the Goddesses.
If the design of Coffee Cultures branding looks familiar, it was done by the same Chen Design Associates who were behind the iconic Verve Coffee packaging. It uses an extravagant mixture of earth tones, intricate patterns, and layered details to create a leather bound feeling of warmth, and to some, a greater sense of value when paying more than usual for their coffee. Though if you’re working in the Financial District, come on.
225 Bush Street
San Francisco, Ca 94104
Monday – Friday, 6am–6pm
In the latest celebrity specialty coffee sighting, singer/songwriter/actor and kleptomaniac Landon Pigg is seen falling in love over Stumptown Coffee in Brooklyn.
The video for his single “Coffee Shop” was filmed in the Greenpoint café, Brooklyn Label, where the star can freeze time long enough to steal apples, scarves, balloons, and even a bicycle (the worst kind of thief) to woo his equally melodramatic love interest.
If you have an affinity for roller derby or Ellen Page (guilty) you may recognize Pigg from the 2009 film “Whip It” where his role as a guitar playing heart throb first began on the big screen. Directed by Lenny Bass who’s no stranger to videos in coffee shops.
The Juggler is a new milk delivery system for coffee bars from Sydney, Australia based company Six Simple Machines. The system employs sensor activated taps that are connected to 10 liter milk bladders stored in refrigerators below.
The system is designed to minimize bottle waste and the time spent taking milk cartons in and out of the fridge. The sensors allow for proper hands-free milk dosing that minimize milk waste from over-pouring and frees up a barista to pull their shots and engage with customers, while an integrated pitcher rinser streamlines the whole routine.
There are many details that baristas and shop managers must keep in order to maintain drink consistency and prevent slowdowns during a rush (or in high volume shops—throughout the day). Efficiency improves the workflow of a barista and ideally it will help them produce more consistent drinks all day long.
The delivery of milk is an overlooked part of the bar workflow and this is an interesting exploration in how to improve it. One of the more time consuming efforts during Coffee Common events I worked at, have been keeping baristas stocked with milk—a system like this would definitely free up time for other things.
[hat tip Simon Cunliffe-Jones]
In April I had the pleasure of touring some of Baltimore’s finest coffee establishments, including the city’s newest addition, LaMill—a transplant from LA. This sparkling new shop opened last November by the water’s edge at the Four Seasons in Harbor East.
As I approached, there were plenty of suits passing by as well as an Audi R8 parked out front—environmental features you rarely find in the neighborhoods of most independent coffee shops, but a good sign of the specialty coffee market’s growth.
The open space greets you with a standard bar layout, a pour over stand up front, alongside a custom painted La Marzocco Strada and several Mazzer Robur grinders. I ordered an espresso and a syphon of Guatemala at the bar to share with my companions and was handed a number for my table.
The coffee was delivered to my table by the barista along with a heavy cloth napkin, which added a simple but incredibly valuable detail to the experience. The espresso itself had an earthy Italian profile and was roasted a bit dark for my preference, but the Guatemala from the syphon was sweet, clean and quite enjoyable.
While I was admiring the space, Kris Fulton (manager) came out with a plate of the shop’s other specialty—fresh cut beignets from Michael Mina. Kris admitted to recognizing me and wanted to be sure we didn’t leave without trying them.
The plate was decorated with an assortment of sauces including a meyer lemon curd, Valrhona chocolate and a luscious butterscotch made with Macallan whiskey. They were the perfect compliment to our coffee and may have even outshone it.
Kris was fantastic as he spoke with us about LaMill and the business relationships that brought them to Baltimore to help develop this Four Seasons location. He also talked about their Saturday morning coffee clinics that teach customers about coffee brewing and appreciation in a comfortable atmosphere—pastries included.
The space is connected with two other restaurants (Wit & Wisdom and Pabu) in the sprawling rear lobby of the hotel which blend together nicely while maintaining their individual character. LaMill is clean-lined and modern, while providing a warm atmosphere through it’s unique lighting and dark wood textures.
If you’re visiting Baltimore, you don’t have to be staying in the Four Seasons to stop by this beautiful shop for a treat. There’s outdoor seating in the summer and it’s a great starting point to walk along the harbor and take in one of the city’s nicer views. LaMill is a welcome addition to the Baltimore coffee scene, which currently includes staples Spro and Woodberry Kitchen—and soon to be joined by Artifact Coffee.
LaMill, Four Seasons
200 International Drive
Baltimore, MD 21202
On my 4th day in Colombia, I spent the morning in Bogotá before catching an afternoon flight to the northern coast. Once all of my official business was done for the day, I had time to visit Amor Perfecto, a local specialty roaster who recently opened up a showcase coffee bar and education lab in the city.
Amor Perfecto, owned by Luis Fernando Velez and Jaime Raul Duque, is also the home of Ever Bernal, the current Colombian Barista Champion and was the first coffee company in Colombia to have someone compete in the World Championship. The Amor Perfecto roastery, which is just a few blocks from the café, is also home to Colombia’s first Loring SmartRoast.
The shop only features coffee grown in Colombia, but it offers a rotating selection from regions around the country. The first coffee I had was an AeroPress of the Boyacá, which is a fairly unknown coffee growing region just a few hours northeast of Bogotá. It has a very spicy chocolate taste profile that I don’t normally prefer, but it was really unique compared with the other coffees I’d been drinking all week.
I sat down with Luis and Jaime who told me about all the classes they provide to customers, from basic cupping to learning how to roast their own batch of coffee. Their goal is to provide an environment and experience where someone can come have a nice cup of coffee and relax, or if they choose learn everything they want about the process.
Along with their selection of coffee and a small assortment of baked goods, Amor Perfecto also offers single malt whiskey pairings with their coffee—an incredible dream come true. Sadly, I didn’t have time to stay and experience the pairing, but I look forward to doing so in the future. Unique pairings like this are something I’d really like to see and experience more of in the world of coffee.
The coffee shop and lab are on the ground floor of an old two-story home that’s been renovated to contrast a history of textures, modern lines and delicate woods. The modern furniture is illuminated by the natural light that washes through the front windows, the enclosed courtyard and translucent ceiling above the lab.
Upstairs are several rooms that include a dedicated training lab and classroom for teaching employees and friends in the industry. Everything about Amor Perfecto is considered and focused on growing the knowledge and capabilities of the baristas, roasters and interested customers engaged with the company.
If you happen to live in Bogotá or are visting Colombia for an extended time and need any kind of coffee gear, this shop is probably your best bet. Along with their coffee bar and coffee roasting duties, they are Colombia’s official distributors of AeroPress, Bodum and Nuova Simonelli espresso machines.
Amor Perfecto is a great example of how passion for coffee goes far beyond serving it. Because of their passion, the customers and baristas in Colombia will benefit greatly from the energy and quality brought to the city. Since the World Barista Championships took place in Bogotá last year, there has been a new found interest in discovering what coffee can be to Colombia besides just an export. It was great to meet the people at Amor Perfecto who are helping lead the way.
Cra 5 No. 70ª-60
When your coffee company’s market value is $27 Billion, you can afford to hire world renown architects to design your cafés. In 2008, Starbucks worked with Japanese-born Kengo Kuma & Associates to build a new location near Dazaifu Tenman-gū, a major Shinto shrine first built in 905. Kuma’s goal to reinterpret traditional Japanese architecture for the 21st century is apparent throughout his work, which takes a macro look at woven sticks of wood to create a dynamic fluidity within the space.
The building is made of 2,000 stick-like parts in the sizes of 1.3m – 4m length and 6cm section. Total length of the sticks reached as far as 4.4km. We had experimented the weaving of sticks for the project of Chidori and GC Prostho Museum Research Center, and this time we tried the diagonal weaving in order to bring in a sense of direction and fluidity. Three sticks are joined at one point in Chidori and GC, while in Starbucks four steps come to one point because of the diagonal—a more complicated joint. –ArchDaily
This really is an incredible looking shop—now if only it served better coffee.
Photos by Masao Nishikawa
Stockholm is the capital and largest city in Sweden, it also has the largest coffee scene. Of all the cities I’ve been to in Scandinavia, only Oslo rivals Stockholm for the number of quality coffee shops. However, most of them serve coffee from just a few of the same roasters. One of the newest roasters in town, Drop Coffee, currently only roasts enough to meet the demand of their shop at Mariatorget in Södermalm.
The space doesn’t look huge when you first enter, but it stretches back past the roaster to provide extra seating in a cozy alcove. I was fortunate to meet both owners—Oskar and Erik—during my visit, who were more than happy to talk about their love of coffee, their roaster, as well as the inspiration they draw from US companies like Stumptown. They’ve been roasting on their own for less than a year, but they’ve already begun building relationships with farmers and believe in paying fair prices for quality coffee.
I sampled a cup of the Brasil Villa Borghesi Daterra as well as a Kenya Ruthagati, which were both keenly brewed on the pour-over bar. While the newest barista, hailing from Tim Wendelboe’s in Oslo, served up a shot of their Winter Espresso that was soft, smooth, and packed with peaches & cream. As I was leaving, Oskar sent me on my way with a bag of Honduras Montana Verde that I’ve been enjoying all this week.
Drop is temporarily roasting on a 1kilo electric Giesen while their gas lines are properly installed, but it hasn’t prevented them from offering a quality product. I can’t wait to see how much things improve once they’ve got a more consistent energy supply.
Check out a video of Drop Coffee in action on SVT Rapport.
Drop Coffee – Wollmar Yxkullsgatan 10
View DCILY’s Best Coffee in Stockholm in a larger map
This summer I spent two weeks in Minneapolis and fell in love with it. They have the bike culture of Portland, coupled with a Norwegian resistance to cold, wrapped up in the beauty of 10,000 lakes. I never thought I’d want to live in the Midwest (again), but Mpls really made an impression on me. However, the coffee culture left me wanting something more—good news is Peace Coffee, one of the most prominent roasters in town, is working hard to fill this coffee void I experienced on my visit.
After roasting Fair Trade organic beans since 1996, Peace Coffee opened their first coffee shop last November in the Longfellow neighborhood of Minneapolis. The new shop carries all the principles I would expect from a company who delivers their coffee around town with bikes and biodiesel trucks.
Reclaimed wood was used to build benches along the exposed brick walls, while an old fire door hangs transformed above the bar as a unique menu board, and Craigslist finds help furnish the rest of the space. The companies quirky personality is reflected in the brightly colored mosaic (made with recycled glass) and with the support of a local artist, who’s little clay monsters are hidden in crevices throughout the walls.
The shop offers espresso, pour-over (one of only a few I know in the city), as well as pre-brewed for those in a hurry. But if you’re smart, you’ll stick around for the homemade pepparkakor (swedish gingerbread cookie) served with each drink. I was already planning another trip to Mpls but this gives me one more reason to go back.
Peace Coffee Shop & Peace Coffee
This week, Aaron’s post on FrshGrnd reminded me that I never wrote about my trip to Copenhagen back in September—more specifically my trip to The Coffee Collective. This coffee bar, tucked down a pleasant residential street in the Nørrebro district, was one of my favorite stops. It’s also close to the sprawling Assistens Cemetery that’s used more like a city park than a final resting place by local residents.
My favorite aspect of The Coffee Collective is the open design of their bar. There is no barrier or counter between the customer and the barista—everything, including a prototype of the sexy new La Marzocco Strada espresso machine, is displayed for all to see. There was a never-ending line that flowed out the door during my hour visit, but more than enough seating at the large wooden tables out front.
I started out with an AeroPress of Hacienda La Esmerelda, known by some as the best coffee in the world. The flavors were not as clear and pronounced as the cup I had at Tim Wendelboe, but still unmistakably sweet and fruity. I followed up with a really sweet, but extremely bright shot of espresso and ended with a deliciously tart cup of Kenya Gatina. The quality of the coffee, along with the relaxed atmosphere of the café and its neighborhood, make this a top destination for any coffee lover traveling to Copenhagen.
Check out FreshGrnd’s post about The Coffee Collective for more great photos of the interior and surrounding neighborhood.