Coffee News: The Mill Turns One, Blue Bottle Gets a Cash Influx, and More

Categories: Coffee

josey3.jpg
Joseybakerbread.wordpress.com
Josey Baker likes to party.

Next week marks The Mill's first birthday, and they're doing it up good. The café/bakery will be throwing together a shindig from 6 to 10 p.m. on February 8 (real DOB is Feb 13) that includes live music, drinks, and free pizza. The anniversary prompted us to look back on the Mill's first year, and it's been a big one. Since we first wrote about the spot on opening day last February, Josey Baker and his team hit some big goals -- starting to mill and sell their own flour -- and became the poster child of the city's favorite allegory for the precious new age of $4 toast. It's only been year, but it's been a pretty freakin' big one.

See also: Coffee News: Zocalo's Credibles Campaign, the Fate of Monkey Forest Road, and Tierra Mia Opens
This Week's Coffee: Biloya Natural Sundried at Coffee Cultures
Live Roasting at Artis--Is It Worth It?

In other news, spies tell us Craftsman and Wolves has just switched from serving Sightglass to Emeryville-based Highwire coffee. The roaster's main café is wedged in Rockridge's Market Hall on College Ave., and shares a roaster with the likes of Wrecking Ball in Emeryville.

East Bay Express also has the news that Oakland's Actual Café just rolled out a new dinner menu. The café is a favorite haunt and caffeine dispensary for a certain self-employed artistic faction, but has recently begun growing into something much more like a full-service restaurant. Owner Sal Bednarz describes the menu as a sit down version of the menu at Victory Burger. That means, of course, a burger-heavy menu, salads and appetizers like customizable mac n' cheese.

And, in case you haven't heard, Blue Bottle landed a flood of funding from tech industry bigwigs and other big players like Morgan Stanely Investment Management this week. The company addressed the investment on its blog two days ago, alluding to changes the money will spark:

"We plan on opening an R and D facility to workshop green coffee, roasted coffee and the food that accompanies our coffee. We will be traveling more to source a greater percentage of our coffee directly, and working on deepening our relationships with our existing coffee-growing partners. We will be working on sustainable packaging that will let our customers enjoy our coffee for longer periods of time. We will (finally!) be releasing a bottled iced coffee that will be the equal of the iced coffee we sell in our shops."

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