It was several months ago during a trip to San Fran that I found myself at the Ferry Building on a brisk Saturday morning. With sleep in my eyes and jet lag fogging my weary head, I decided a steaming cup of coffee was in order. And so I stood. In a 30 minute line. For coffee. This is not something I would normally do, but the craving had settled in and my interest was piqued as I noticed many others patiently and happily waiting. Waiting for what? Waiting for a single cup of freshly ground, individually dripped, piping hot and made to order Blue Bottle Coffee. Was it worth the wait? Was an individually dripped cup of java really that good? Of course it was. So imagine my delight when I learned Blue Bottle was bestowing it’s bean to brew love on Brooklyn.
The brilliance of this brew rests in the fact that the beans are roasted onsite, allowing for the absolute freshest possible cup to be prepared specially — for you and only you. Once ground, the beans are placed in a paper filter that is nestled in a ceramic drip cup, and which magically come to life as prime temperature water is poured from the spout of a swan neck kettle. Drip. Drip. Drip. Wait. Wait. Wait. And so is born your beautifully crafted cup of Blue Bottle joe.
“I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest organic, and pesticide-free, shade-grown beans.”
— Blue Bottle Coffee Founder Vow
It is no small thing to walk into a minimally marked building, down a minimally trafficked street, on an off hour of a weekday, to find a concentrated crowd of eager Brooklyn Blue Bottlers. The intense perfume of fresh beans, the hum of the roasters, the casual conversation of a loyal caffeine crowd, all welcomes you with open arms as soon as you enter the garage door fronted store. This isn’t your typical coffee stop that lures you in with free wifi and tables at which to pitch your tent for hours. No, Blue Bottle offers a standup bar to encourage socializing while you tip the mug, and a great view of what it means to create small production coffee in the freshest way possible. The only thing wrong with it? It’s 30 minutes from my apartment.