We developed our darkest espresso for the launch of our first brick-and-mortar in our friend Loring’s garage in Hayes Valley. Years later, it remains the standard espresso in all of our cafes. Lower-toned and minimally bright, Hayes Valley Espresso pulls a straight shot with a voluptuous tawny crema and a somewhat dangerous-looking viscosity. Milk, in any quantity, adds romance to the coffee’s brooding aspects, bringing out the inherent chocolate and adding a smooth, rounded touch.
All of our blends (both the individual components and the blend itself)
are tested weekly by our professional tasters to ensure quality and deliciousness.
For our whole bean coffee, 24 hours is the maximum time that could possibly pass between roasting our coffee and shipping it to you. (It's usually even less.)
Cupping spoons and a practiced palate are the key instruments of our Quality Control team, who taste, evaluate, and
refine our coffees every day.