Bay Area third-wave coffee was effectively founded in Oakland when Blue Bottle started in a Temescal potting shed in 2002. The Old Oakland cafe pours the legacy.

James Freeman started Blue Bottle Coffee in a 186-square-foot potting shed behind Doña Tomás in Oakland's Temescal in 2002, roasting single-origin beans in small batches by hand and selling at Bay Area farmers markets. The brand grew to define third-wave coffee in the Bay Area before its sale to Nestle in 2017. The Old Oakland cafe on 9th Street pours the legacy.

Where to eat Blue Bottle pour over in Oakland

3 editor picks for Blue Bottle pour over in Oakland, ranked by editorial score. All Oakland signature dishes · Blue Bottle pour over across every city.

Book food experiences in Oakland

See all 101 food experiences in Oakland

Make it at home

Serves 15 minEasy

Ingredients

  • 25g freshly roasted single-origin coffee, ground medium-fine
  • 400g filtered water at 96 C
  • Hario V60 dripper and paper filter
  • Gooseneck kettle
  • Carafe or mug for serving

Method

  1. Rinse the paper filter with hot water; discard the rinse water.
  2. Add 25g ground coffee to the filter. Tap to level the bed.
  3. Start a 30-second pre-infusion bloom: pour 50g water, stir gently, wait 30 seconds.
  4. Pour the remaining 350g water in slow, even concentric circles, finishing the pour around 2:30.
  5. Total brew time should be 3:30-4:00. Discard the filter and serve immediately.

Editor tip. Use coffee within four weeks of roast date. Old coffee is the single biggest reason home pour overs taste flat.