Blue Bottle Coffee

Tony runs through his picks for the best places to grab a bite.
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This gift gives everybody incentives to leave their beds on a chilly morning. Starting with organic coffee in a French press. + read full article

Pastry chefs are reaching for unexpected ingredients – from bitter honey to smokey cardamon – with sweet results. Sugar and spice and everything nice are so last season. + read full article

James Freeman says he’s always wanted to have some Blue Bottle products in a nice grocery store, but he always cringed at the thought of good beans withering away on shelves for too long. His solution: For the past year or so, he’s been working on a Blue Bottle iced coffee to sell … in bottles (!).

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Blue Bottle Art Cakes: Caitlin Williams Freeman is the pastry chef for the San Francisco Museum of Modern Art’s Blue Bottle Coffee Bar. Her work involves making sweets inspired by the museum’s collection
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As it does every day, a line trails out of the door at Blue Bottle Coffee Co. at Mint Plaza, a formerly grubby intersection of small streets and walkways in the center of San Francisco.

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Blue Bottle is one of the major shrines on the national coffee circuit. The shop at Mint Plaza is small, with big windows. Inside it’s like a mad-scientist’s laboratory whose devices are designed to torture the bean and make it yield its secrets.

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Much as it has helped transform coffee from brown beverage to eroticized fetish object, Blue Bottle has taken the snickerdoodle, one of the most prosaic members of the American cookie canon, and remade it into an obscure object of desire.

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Caitlin Williams Freeman is the in-house pastry chef at the San Francisco Museum of Modern Art’s rooftop cafe. The former UC Santa Cruz photography student co-founded Miette. Then in 2001, in what she thought would be a temporary stint, she started making pastries for her husband James Freeman’s Blue Bottle Coffee locations.

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There’s nothing subtle about the way James Freeman tastes coffee.

First, he lines up ceramic bowls of coffee on a tall table and thrusts his nose into one to assess the brew’s aroma. Then, he slurps up some of the jet-black liquid and swirls it noisily around his mouth.

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