In the early 2000s, in Oakland, California, a slightly disaffected freelance musician and coffee lunatic, weary of the commercial coffee enterprise and stale, overly roasted beans, decided to open a roaster for people who were clamoring for the actual taste of fresh coffee. Using a miniscule six-pound batch roaster, he made a historic vow: “I will only sell coffee less than 48 hours out of the roaster to my guests, so they may enjoy coffee at peak flavor. I will only use the finest, most delicious, and responsibly sourced beans.”
In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee and began another chapter in the history of superlative coffee.
Now, nearly 15 years later, and thanks to the enthusiastic support of many loyal guests, Blue Bottle Coffee has grown to a small network of cafes, an espresso cart, the occasional pop-up, and a small fleet of Loring roasters. They are still united by the simple purpose of getting great coffee to everyone who asks for it. They have gotten even more specific about freshness and peak flavor. Improbably and delightfully, there are hundreds of them now.