"We fell in love with this 1930s building and its history as a joinery where things were made by hand." said the new owner Tony Papas. "The building has great bones and it’s been exciting to bring back the utility of the original design again."
Imported green coffee beans are stored in elegant silos before roasting
The beans are air-roasted in computer controlled conditions.
Roasted beans packed and ready for wholesale distribution
The roasting operations are fully visible from within the building which also has coffee blending and training areas, and large spaces for events and exhibitions.
And then there's the coffee bar and open plan kitchen/restaurant (Tony is a total foodie, so expect something very tasty. Ed.)
"We have a unique use, we are bringing back the building to its original purpose and we have the opportunity for people to come and experience our working process and enjoy the end result. Freshly roasted coffee!" Tony Papas
And then there's the coffee bar and open plan kitchen/restaurant (Tony is a total foodie, so expect something very tasty. Ed.)
"We have a unique use, we are bringing back the building to its original purpose and we have the opportunity for people to come and experience our working process and enjoy the end result. Freshly roasted coffee!" Tony Papas
This looks great and we'll definitely be paying a visit here when we get home.
ReplyDeleteDark roast coffee has less caffeine than light roast coffee. If you like low caffeine drink you can drink dark roast coffee.
ReplyDeleteCoffee shops are a dime-a-dozen in San Francisco, with nearly 6 coffee shops per square mile. The City is a global leader in the progressive, third-wave coffee movement - a movement that aims to produce high-quality coffee as an artisanal product, like craft beer or wine. These are the best of the best.
ReplyDeleteI love Allpress coffee and food, but " the progressive, third-wave coffee movement" - what's that? I must have missed the first and second wave too!
ReplyDelete