San Francisco is known not only for food, but also for its coffee. Hills Brothers Coffee was founded in San Francisco in 1878. They invented the vacuum tin in San Francisco around 1900. Flash forward to 1966, we find Alfred Peet who launched the espresso movement out of his small shop in Berkeley, building an empire throughout the Bay Area. Then San Francisco became quiet for years until just now.
San Francisco Is Now Back In The Spotlight, thanks to several serious coffee roasters. You may have heard of Ritual Coffee, Blue Bottle, Four Barrel and of course, Peet's. Many coffee houses proudly serve coffee that are produced locally.
Restaurants are now including premium coffee in their menus. One restaurateur stated that it doesn’t make sense for a diner, after spending much money on wine and food, to follow the meal with a cup of Folgers. You want to raise the standard to the next level, and offer the best coffee you can on your menu like you would with wine, beer, or food.
Mozzeria plans to serve coffee during dessert and at brunch, so we are seeking information about serving coffee. We don't drink coffee often other than the occasional cup of gourmet coffee for recreation. That doesn't exactly qualify me to be an expert in coffee. I am asking around and familiarizing myself on aspects of coffee service including drip coffee vs. french press.
This is where we need your help. I would love to get your opinions on which drip coffee or french press brand do you prefer? And why. Please share your comments below.
Thanks for your help!