Mr. Espresso

Brewed Awakening’s Nassar family have been keeping Cal Berkeley’s Northside neighborhood buzzing since 1987. We are thrilled that Brewed has weathered the last year to keep its place in the community. And we extend our congrats as they were recently named Best Coffee 2021 by The Daily Californian! The folks at Brewed do serve a great cup of #oakwoodroasted as well as delicious food options to fuel weary students and professors. They also serve up commitment to the Nassar fa...mily’s metaphoric #whatsyourmilkcrate. Slide through to learn about the milk crate that the Nassars, Sam and Juju, used to teach their children an enduring life lesson. Sons Soosh and Sam have learned well. Getting the family business through the pandemic is proof. From one family business to another: well done, friends! Brewed Awakening

California Live’s Ross Thomas and team recently paid us a visit. We were delighted to share our story, 40+ years in the making and still growing. Ross was able to meet the family and get up close to learn about our traditional, Italian-style of wood roasting. Watch along to see how it produces a smoother cup of coffeefrom a single-origin, light roast offering to a classic darker espresso blend, and everything in between. Our thanks to Ross Thomas and California Live!

Congrats to our One Market Restaurant friends! We are thrilled to announce, today is their reopening of indoor and outdoor dining. We-Sa 11:30am - 7pm and Su brunch 11am - 3pm. Lunch. Early dinner. Mother’s Day brunch! Many of your One Market favorites are availableplus all those Mark ‘n Mike deli specialties that got us through the last year. Reservations are available through onemarket.com... Not ready for dine in? Takeout and delivery are still available.

We were delighted by a recent visit from California Live's Ross Thomas @rossthomasadventure. Many thanks to Ross and team for helping us to tell the Mr. Espresso story!

In the early days of Coffee Bar, Luigi and his wife Mary were in search of a good horchata cold brew recipe to offer. After trying several, they decided to create one of their own. Here’s the result, just in time for Cinco de Mayo! Heads up, allow 24 hours for cold brew time and simple syrup to stand. HORCHATA COLD BREW IN 3 STEPS... 1 PREPARE SIMPLE SYRUP INGREDIENTS 2 cinnamon sticks 1 cup sugar 1 cup water DIRECTIONS 1) Brown cinnamon sticks in pot over low heat. 2) Add sugar & water. 3) Stir, bring to a boil, and then remove from heat. 4) Empty pot into a jar and let stand for 24 hours. 2 PREPARE HORCHATA INGREDIENTS 1 cup rice 1 cup water 1 cinnamon stick 2 tsp ground cinnamon, separated 1 cup heavy cream 3 cups whole milk 1 tsp vanilla extract DIRECTIONS 1) Add rice, water, cinnamon stick, & 1 tsp ground cinnamon in a deep cylindrical container. 2) Blend ingredients together using an immersion blender until rice and cinnamon sticks are uniform in size. 3) Cover & let sit for 24 hours. 4) After 24 hours, strain liquid through cheesecloth. Squeeze remaining liquid. 5) Add simple syrup (to taste), heavy cream, milk, vanilla extract, and remaining tsp of ground cinnamon to the liquid. 6) Adjust sweetness by adding more simple syrup. Adjust spice to liking by adding more ground cinnamon. 3 HORCHATA COLD BREW Have on hand 24-hour cold brew, prepared with dark roasted coffee, such as our Single Origin Dark Guatemala. Mix one part cold brew to one part horchata and pour over ice. Enjoy!

New! MR. ESPRESSO STEEPED Coffee Premium, single-serve, brewed coffee in the most eco-friendly way possible! Just dunk the bag in hot water until a light brown crema forms longer if you prefer stronger. Much like tea! Each Steeped bag is packed with our popular Fair Trade/Organic Seven Bridges Blend precision ground and pre-dosed for maximum consistency. Each packet holds a single-serve bag and is nitro-sealed to preserve freshness.... Every bag and its outer packaging are made using renewable, plant-based, non-GMO, and fully compostable materials. Fully recyclable cartons are made using 100% recycled materials. The Steeped Guilt-Free Packaging takes every possible step to ensure your coffee rituals go unnoticed by the next generation. The only question left - how will you STEEP? Get ready now http://bit.ly/mresteeped @thehardy See more

Here’s a sure thing to look forward to! Vietnamese Coffee Lab with Chef Tu David Phu and our own Luigi Di Ruocco Sunday 11/15 1 PM PST Luigi is teaming up with Chef Tu for Chef’s November online cooking class. Guaranteed to be an afternoon of good coffee and good fun! ... More info: bit.ly/cheftucoffee1120 or click link in bio ________________________________ Chef Tu’s class description - In this class, we will dive into a short history of coffee in Vietnam. Then we’ll discuss Vietnamese coffee culture and how it’s evolved from the Vietnamese diaspora community to pop culture in the Americas. Joining us will be 2nd generation coffee producer, Luigi Di Ruocco of Mr. Espresso in Oakland. And together we’ll talk and make our favorite versions of Vietnamese Coffee; traditional Ca Phe Sua, Vietnamese Cold Brew, and Vietnamese Egg Coffee. ________________________________ Chef Tu has designated 50% of all class sales will to the Oakland Asian Cultural Center. The temporary closure of their space has placed a severe strain on their financial resources. OACC has provided for thousands of the Bay Area’s Asian and Pacific Islanders’ most vulnerable over the decades. Your contributions will support their continued efforts for the community. ________________________________ We hope you’ll join us with Chef Tu for fun for a good cause! Photo by Chef Tu

Buon compleanno, Carlo Di Ruocco Happy, happy birthday to #theoriginalmrespresso! Seen here is Carlo at 2015 @SpecialtyCoffee Expo. That year Carlo was named recipient of the SCAA Alfred Peet Passionate Cup Award. What an appropriate award for Carlo, recognizing the passion he has brought to the industry.... Carlo’s passion definitely built the business. His passion also, most definitely built the man.

It's the last days of #SFRestaurantWeek. Today, we visit our friends Craig and Annie Stoll, and their Delfina Restaurant (now temporarily closed) and Pizzeria Delfina (open, some locations with outdoor dining). Next month marks the 22nd anniversary of Delfina Restaurant’s opening. In 1998, the vision Craig and Annie had for their restaurant and its 18th St. location was unheard of. The words Mission District and "dining" were not used in the same sentence. And the "fine d...ining" establishments of the FiDi were the only ones in SF using the bounty of fresh local ingredients. After an early start in restaurants like Campton Place and Postrio, Craig headed to Italy to study regional cooking. It included a stint at Tuscany's Michelin-star Da Delfina, who Craig honored when he went on to open his own restaurant. In the meantime, Annie was running the floor at places like Square One, Harry Denton's and Moose's. After returning to SF, Craig opened the Palio d’Asti kitchen. Then, as destiny had it, he and Annie crossed paths and a partnership was forged, both business and personal. Delfina, opened by the bootstraps, offered the new casual, welcoming style the Stolls intended. Yet there was nothing casual about Delfina's instant success. It was immediately pegged a leader in a new concept, identified as Cal-Ital dining. National acclaim followed, then Pizzeria Delfina and Locanda. Craig's menu, then as now, drew on the true essence of Italian cooking. Armed with the authentic recipes he knew so well, he adapted them using the seasonal ingredients of Northern California, just as is done in Italy's regional cooking. We see our partnership with the Stolls and their Delfina Restaurant Group as one based on a common goal offer Italian style with NorCal sensibilities. We say, "Cin cin, to 22 years working together and to many more ahead!" If you have not got in on #SFRestaurantWeek, there's still time to catch the 3-course offer for $25. Also, look for Pizzeria Delfina Mission’s newly opened parklet dining, offering some of the best 'za anywhere, as well as some items from the Delfina Restaurant menu. Delfina Restaurant Group

How do you end a good meal during #SFRestaurantWeek? With a good cup of coffee, of course! Our Neapolitan Espresso Blend has been the answer for SF Bay Area diners for four decades. The story begins much earlier than that. Our founder, Carlo Di Ruocco, was one of the youngest in a large family in Salerno, Italy. With the loss of his father, his mother scrimped. Food was meager. But Sunday dinner was always about family, friends, and the best ingredients possible - often simpl...e yet always emphasizing quality and freshness. When Carlo brought the Italian art of wood fire roasting to the Bay Area, he was committed to developing a blend fitting to the quality he learned as a youth. Our signature Neapolitan Espresso Blend is Carlo’s homage to his home. It is this coffee that was served in Bay Area restaurants of the 80s. Farm-to-table was a new trend that emphasized freshness and quality. Carlo understood this at a time in America when coffee was an afterthought. Today, our Neapolitan Espresso continues to deliver a good ending to a good meal. Thank you Bay Area for being the most important part of the enduring story of our Signature Neapolitan Espresso Blend. Mille grazie!

Here’s another Di Ruocco family favorite, you don’t want to miss during #SFRestaurantWeek. One Market Restaurant has been anchored at its eponymous location since their 1992 opening with Chef Bradley Ogden. A reputation for American fine dining has followed. Our partnership with One Market actually preceded its opening, from the years we provided coffee for Chef Ogden’s iconic Lark Creek Inn. Lark Creek is noted for its formidable place in the California cuisine chronology. ...Since 2006, Chef Mark Dommen has been at the helm. He’s drawn on an education earned alongside many of the culinary world’s best. In no time, Chef was earning his own place with accolades for himself and One Market. At the heart of his One Market menu is the bounty of Northern California’s premium farm-to-table ingredients. We are grateful for our enduring relationship with the One Market family through Chef Dommen. Our collaborations have jumped from beverage to food with Chef’s killer grilled meat preparations featuring a Mr. Espresso rub. One Market now boasts a spin-off deli menu you can find at onemarket.com. It’s called Mark ‘n Mike’s, from owner/founder Michael Dellar and chef/partner Mark Dommen. The #SFRW menu features a Mark ‘n Mike’s Deli offering and a One Market dinner menu as well. Both are available WEDNESDAY - FRIDAY for to-go dining only (pick-up or delivery) While there is currently no dining on the premises, we look forward to the return of the impeccable sit-down dining experience that is One Market. 1 - Chef Mark Dommen with a Mark ‘n Mike’s deli sandwich 2 - One Market’s #SFRW dinner Prime Rib or King Salmon 3 - One Market’s beautiful dining room (pre-pandemic) One Market

Perbacco Ristorante + Bar just in time for #SFRestaurantWeek! We’re sending best wishes to our dear friends co-owners Chef Staffan Terje and Umberto Gibin, and team!! We can’t wait to return to this Di Ruocco Family favorite! With their 2006 opening, the Perbacco buzz started and it quickly became one of most respected purveyors of Italian fine dining in the Bay Area. Aside from the daily menus, Perbacco has been an unfailing source for carefully orchestrated Italian dinners ...- regional offerings, wine pairings, and others featuring specialties of Italy. Their dedication to offering an elevated Italian dining experience is a gift to the Bay Area. Always active in the community, Perbacco has generously supported countless causes, among them Meals on Wheels San Francisco and CUESA & The Ferry Plaza Farmers Market. During the recent crisis, they’ve worked selflessly with Frontline Foods SF. Perbacco is a longstanding member of Golden Gate Restaurant Association member, always ready to lift those around them. We are extremely grateful to be coffee partner of choice since Perbacco’s opening day 14 years ago, and so fortunate to count them among our longtime supporters. If you‘ve never been to Perbacco, #SFRW is a perfect time to change that. Lunch and dinner menus are being offered through Saturday, October 31st. If you are a seasoned Perbacco diner, you know what to do. Hop on OpenTable reservations now! NOTE: Perbacco does offer outdoor dining. Also, they have an extensive to-go menu for pick-up or delivery. 1 - Welcome back! 2 - Tajarin Con Ragu Piemontese (#SFRW menu) 3 - Curated Wine Selection 4 - While sister restaurant barbacco eno trattoria remains closed, Staffan, Umberto, and team are waiting for you at Perbacco, ready to make your experience extraordinary. photos Perbacco Ristorante + Bar

Fall’s in the air and we’re spicing up our cold brew. The Orange Cardamom Creamsicle is a sort of adult version of an old time orangesicle. The Creamsicle was a collaboration with our friends Chefs Jonathan Sutton Cicotti and Tony Ferrari of the now shuttered Hillside Supper Club (sigh). But you can now for find Jon and Tony cooking up things in their hometowns @storiacucina @faustocincy and @momnemcoffee. --------------------------------------------... -------------------------------------------- THE ORANGE CARDAMOM CREAMSICLE Orange Cardamom Syrup 1/2 cup sugar 1/2 cup water 1 tsp cardamom seeds 2 tbsp orange zest 1 pinch salt Combine all ingredients in a pot and boil. Let cool to room temperature, then refrigerate. French Press Cold Brew 56 grams (2 oz. or about 4 tbsp.) our Dark Roast Guatemala, coarsely ground 480 grams cold water Using 17-ounce French Press, add coffee and cold water. Cover with plunger & steep for 24 hours at room temperature. Push plunger down after steeping and pour filtered cold brew into a carafe with room for orange cardamom syrup. Orange Cardamom Cold Brew Add syrup to 24-hour cold brew. The "creamsicle" comes by adding a touch of milk. Enjoy!

Pack in travel, coffee for the home brewer, cocktails, coffee for the barista, music, coffee for the cafe owner, arts, and coffeehouse crawls in great cities. Repeat for 12 hours. It's The Global Coffee Festival coming up this Friday. There's something for everyone from the coffee curious to coffee pro and it's free! We're mapping out our schedule. One recommendation, especially if you've never been, is the Coffee Roots visit to MUMAC Academy. Maybe, we'll see you there

SF Restaurant Week 2020 is here! Made plans yet? Chef Mat Schuster and his @Canela team team have several ways for you to jump in with superb Spanish flavor! Since it’s the weekend, we’re thinking brunch. Right?! Chef has a 3-course tapas-inspired dine-in menu to start your Sunday. (Slide thru photos for a few of the mouthwatering options.) Other #SFRW2020 offerings include delicious tapas & paella dinners for dine-in or to-go. Also, don’t miss the especially spooky Hall...oween takeaway kits, wine flights, cava & cheese selections, and more. You can even sign up for the November 8th virtual 4-flight Spanish wine tasting with Canela wine expert Paul Iglesias. But back to Chef Mat and business/life partner Paco! The doors of Canela opened in 2011 and they have always made certain that Canela stands strong as a member of the Castro Community as well as the @GGRASF restaurant community, and the SF Bay Area. They’ve been recognized nationally as a top LGBTQ+ owned & operated restaurant. Canela serves up a fully festive year-round calendar of fun alongside an always superb menu of Spanish cuisine. It’s all flavored with a great generosity that makes Canela the special place that it is. We are extremely proud that Chef Mat, Paco, and team have partnered with us since their opening We encourage you to make sure to make a place for Canela in your #SFRW2020 plans For reservations or to order: bit.ly/2020sfrw @canelasf

Oakland has a new diner in town! Daughter’s Diner has Chef Keven Wilson (Perbacco, Michael Minna, RN74, Picco) cooking it up. We love their something-for-everyone menu where you will also find Mr. Espresso! Coming up, Sunday, November 1st, Daughter’s Diner wants you to enjoy a cup of #oakwoodroasted on the house. Be sure to stop in! Hours are Wednesday - Sunday, 9 am - 8 pm.... Seen here - 1 - Beast Mode: sausage, egg, brie, pickled onion on a @boichikbagels 2 - Princess Pancake: almond marzipan, raspberry jam filling 3 - Eggs with home fries, sausage & toast 4 - Homemade Waffle Cones: awaiting your favorite flavor (vanilla, chocolate, roasted strawberry, candy cap) 5 - Double D Home Wrecker 6 - Warm Duck & Potato Salad: duck confit, arugula, spinach, swiss cheese, roasted onions, mustard vinaigrette 7 - Minestrone w/ Barlotti Beans, Veggies, Kale & Parmesan Daughter’s Diner

You may be asking why we continue to talk about sugar. We get it. Coffee is the culmination of hard work by many starting with the farmer at origin and culminating with a barista's pour. There's no better way to appreciate coffee than by using great beans, great equipment, and proper technique. We agree! We also feel that within the greater context of food and flavor, a discussion can be had around the use of flavor enhancements. Given our Italian background, the most basic representation of this conversation points to a discussion about espresso and sugar. Read more here bit.ly/espressoandsugar