Bryn Garrehy, retail trainer for Blue Bottle, describes the nel drip like “going to the dark side of the moon.” When it comes to the nel drip, it’s as if the rules for coffee enter a zero-gravity environment and turn the known world upside-down.
Read MoreThe botanical differences in the coffees we serve
Read MoreComing full circle with a coffee from Yemen
Read MoreWhat happens after the fruit is picked and before it arrives in our roastery
Read MoreWhat makes an espresso—espresso?
Read MoreJust add water, coffee, and time
Read MoreAs Blue Bottle Perfectly Ground, this Kenya sings
Read MoreCoffee Match brings Blue Bottle’s Quality Control from our cupping room to your kitchen.
Read MorePart One of Our Language of Cupping series
Read MorePart Two of our Language of Cupping series
Read MoreHow to make delicious coffee with this eight-sided wonder
Read MoreDirector of Training Michael Phillips on keeping your coffee fresh
Read MoreFor a consistently better cup of coffee—the answer is yes
Read MoreCoffee and cocktails, together at last
Read MoreChemex is a terrific method for making coffee for a crowd, and there are a few tricks for ensuring that you don't overextract.
Read MoreOne thing we learned? AeroPress and Perfectly Ground make a great team.
Read MoreIt's like having a barista at your campsite.
Read MoreThe simple art of focusing on what’s in front of you
Read MoreOur newest cafe in South Park debuts our first-ever Cold Bar, serving zero-proof, cocktail-inspired coffees, shaken or stirred.
Read MoreCoffee is not an obvious beverage.
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