I was in a hurry so I went with the tried and true cappuccino. They had the same gorgeous La Marzocco that The French Press uses and it made one awesome cappuccino. It was hands down one of the better cappuccinos I've ever had. Rich and creamy, a light espresso that didn't leave a bitter aftertaste. They used clover milk and their own brand of espresso.

The staff was very friendly too considering the crowd.  My drink was made with great care, it looked fantastic, and the barista working the register was more than willing to suggest a coffee for me to bring home as a souvenir.

If you find yourself in San Fransciso, make sure you hunt down Blue Bottle and treat yourself to a great cup of coffee!

Fiscal Second Quarter 2010 Highlights:

• Consolidated net revenues increased 9% to $2.5 billion
• Comparable store sales increased 7%, driven by a 3% increase in traffic and a 4% increase in average ticket
  • U.S. comparable store sales increased 7%, driven by a 3% increase in traffic and a 5% increase in average ticket
  • International comparable store sales increased 7%, driven by a 6% increase in traffic and a 1% increase in average ticket
• Consolidated operating margin improved to 13.4%, from 1.8% in Q2 FY09; Non-GAAP operating margin increased 540 basis points to 13.7%
  • U.S. operating margin significantly improved to 17.7% from 4.2% in Q2 FY09; U.S. Non-GAAP operating margin increased to 17.8% from 10.4% in the prior-year period
  • International operating margin improved to 7.7%, from 1.4% in Q2 FY09; International Non-GAAP operating margin increased to 8.9% from 4.8% in the prior-year period
• EPS increased to $0.28 compared to $0.03 in Q2 FY09; Non-GAAP EPS was $0.29, compared to $0.16 in Q2 FY09

Coffee: Helsar de Zarcero

Company: Verve

Brewing Method: French Press

Origin: West Valley, Costa Rica

Description: “Complex, round body, honey, sweet.”

Of the batch we tried I would say this was my favorite.  It is worth mentioning that it is 100% Caturra.  What does that mean?  Good question... Apparently that means

"Caturra - Caturra is a mutation of Coffee Bourbon discovered in Brazil.  It is a mutation with high production and good quality, but requires extensive care and fertilization.  It is short with a thick core and has many secondary branches.  It has large leaves with wavy borders similar to Coffee Bourbon.  It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm.  At higher altitudes quality increases, but production decreases." (source)

There you go.  Anyways back to the coffee review!  Again, Verve seems to be a lot more mellow.  At this point I was somewhat unimpressed, until I decided to have coffee the way I enjoy it.  I added a bit of cream and sugar.  Viola!  This coffee merged fantastically with cream and sugar.  Go figure - the coffee doesn't have any overpowering qualities but added with cream and sugar it just tastes right.  I realize we tend to become somewhat elitist when it comes to adding anything to coffee - and at times, it doesn't work with some really good coffee's - but the majority of us out there enjoy a little something more in our coffee.  This is the perfect cup to add a bit more.  On its own, it isn't bad, but with some cream and sugar i was more very happy.

Coffee: Panama Elida Estate Natural

Company: Verve

Brewing Method: Pour-Over

Origin: Boquete, Panama

Description: “While cupping over fifty Costa Rican micro-lots last year with one of our importers, one of the few coffees on the table from Panama was this dry-processed gem from the Elida Estate. This Elida Estate is a well-known operation in Boquete, Panama and their success in the past has largely been from their wet-processed coffees. It was their first attempt at dry-process lot in 2008 that caught our attention. We bought the few bags that were produced in ’08 and in the spring of 2009 we had the chance to hop in a jeep with the owner of the Elida Estate, Wilford Lamastus, and check out his farm. After several days of cupping and learning about their operation, we decided on our 2009 dry-processed lot, which is juicier and cleaner than last year. We get strawberry, coconut, sweet cream, grape and a huge body from this wonderful coffee. ”

Andrew isn't impressed.  That's saying a lot.  I rely on him and Dave to really taste the coffees.  They have the superiour tastebuds and usually they know just what it is they are tasting.  As it cools he finds it to be more appealing.

I personally find it to have a bit of a sharper taste.  It is still fairly mellow.  Nothing overpowering, no really strong dominating flavors.  As it cools down I find it to taste a bit syrupy. I can't say that I really enjoy it.  Still, an interesting cup.

Coffee: Pike Place Roast

Company: Starbucks

Brewing Method: Coffeepot

Origin: ?

Description: “With a smoother finish and subtle flavors of cocoa and toasted nuts, this coffee can be enjoyed fresh all day, every day.”

This is the every day Starbucks "House" blend.  It is their coffee that they serve in house every day.  If you go into a store, ask for their house coffee, they will give you this blend.  Pike Place Market is in Seattle and is also where the first store was opened up.  The original store on Pike Place street apparently is no longer there, but they moved it down the way and call the new store the 'original' store.  Go figure.  There are about 15,000 Starbucks stores - give or take a few.  Each store, at the very least, serves 1 5lb bag of Pike Place Roast.  Odds are most do 2+.  Lets just say 1, though.  That means about 75,000 pounds of Pike Place Roast is ground up and served daily at the very least.

How does it taste, though?  It isn't that bad. Starbucks gets a bad rep for having over roasted and bad coffee.  Considering they have to have about 27,375,000 pounds a year of this bean roasted up - it isn't that bad.  The thing a lot of people forget is when you are a smaller coffee roaster  you have the ability to take a small batch of incredible coffee and make something really unique with it.  Starbucks can't afford that option, even their small batch coffees have to be incredibly large, and so they make a decent cup of coffee out of a massively produced amount of beans.  The taste is mellow, with a hint of fruit and a nutty finish.

This coffee was made for cream and sugar - but that is okay.  Thats what most of us enjoy, and what most of us drink.  Nothing is too overpowering or strong about this coffee, it is mellow - almost weak - but it does what it sets out to do.

Yet if I had to choose a time to work I would probably prefer this to the other option, 2 PM.  Sure I get to sleep in but I feel more useful and like I am doing more at 4 AM here.  I feel more apart of sbux and the store when I work the busier times.

Coffee: Finca La Piñona

Company: Ritual Coffee Roasters

Brewing Method: Pour-Over

Origin: Honduras

Description: “Sebastián Benitez grows these Pacas cherries on his small, 2-hectare farm, Finca La Piñona, 1615 meters above sea level near the beautiful town of El Cielito.Working the farm with the help of his wife and their 12 children, Sebastián relies the help of only a handful of employees during the harvest, and manages to do all of the coffee-farming himself, in addition to red beans, corn, and green vegetables. He also processes his own coffee in a small mill, pulping the coffee by hand and fermenting it in a small cement tank. The coffee is dried under the careful watch of Beneficio San Vicente, an agronomic and agricultural consultant in the area. Sweet and syrupy, with stonefruit flavors of peach and apricot, passionfruit, buttery caramel, and notes of apple and oolong tea.”

Woah.  Long description - but I like it, it shows you a small farmers story.  This coffee is different.  Surprise, huh?  It has a mellow taste, smooth body but not too thick.  I've begun to see a pattern in the coffee's I've been drinking.  Starbucks, you always seem to be able to taste the roast.  Each blend has a smoky under flavor.  Intelligentsia, they seem to have a more citrus mouth feel.  You get the impression that you are almost biting into a fruit.

Ritual is another favorite of ours, only because they make quality coffee.  This one has a small tart flavor hidden in it, with a bright after taste that doesn't linger.  This is pleasant cup of coffee.  This is a cup you share with friends.

Coffee: Sumatra Mandheling

Company: Verve

Brewing Method: French Press

Origin: Aceh, Sumatra

Description: “Orange peel, full bodied, earthy."

It smells like a meal.  It isn't really bitter but it reminds me of.. Wine.  It tastes fruity at first.  The body just reminds me of wine . There is a hint of something, maybe earthy flavors.  The flavor is consistent it seems even as it cools down.  Once it gets cold, though, it loses it's appeal.  Still, coffee shouldn't get a chance to get cold!

Now pay attention, coffee fans, and see if you can’t spot the hidden lesson.  One day, the crew was walking around in downtown Santa Barbara, near Figueroa.  We came across a shop, Coffee Cat, which was brightly painted, packed full of happy looking customers, and seemed to exude delicious coffee aroma.  A cursory glance at the menu shows a wide variety of options, ranging from various kinds of sandwiches to breakfast items.

So with all of this apparent green light happening, what did the brew do?  We walked right past Coffee Cat, down to Figueroa and State, and went into the much less brightly painted (and, that day, less crowded) French Press coffee shop.  The lesson?  Looks can be deceiving.  And trust me, one sip of Coffee Cat’s espresso and you would taste deceit in bitter, dark, stomach-churning, mouth burning, acrid tasting liquid form.

Alright, so maybe you didn’t have to look so hard for that lesson, but if you find yourself in Santa Barbara, you need look no further than the French Press for some great coffee!  They serve up Verve coffee, and pull their shots from a La Marzocco (the GB5, I believe).  Milk is steamed perfectly, shots are delicious and hardly bitter, and the folks behind the counter are very awesome indeed.

My personal favorite part is how their “regular” brewed coffee is prepared.  At Starbucks, you get giant thermal carafes filled with paper filter drip coffee.  At Element, you get fresh ground pour-over.  At the French Press, you get, well, just that!  They brew up all of their drip coffee in french presses, which is immediately poured into a thermal container and changed frequently.  The cost, effort, and care involved in such a brewing process should be evidence of how much this place cares about their coffee!

As for the shop, there is covered patio space opening right out into gorgeous downtown Santa Barbara, a second larger raised patio out behind the shop, some seating space inside, neat artwork all over the place, and an interesting loft area (inaccessible) with further cool decorations.  Besides the regular seating and décor, there is an entire separate store component to the place that is quite neat, a fair-trade market!  They sell all kinds of neat nick-knacks like wind-chimes, bowls, decorative cloth objects, and way more!

If you are hungry, they offer your regular café fare – cinnamon rolls, bagles, and what seems to be their trademark, the blueberry buckle (which is delicious)!  Other non-coffee items involve a very wide variety of teas, which may all be viewed and/or smelled in display containers that they have on the counter.  Last, but far from least, they offer up amazing fresh-squeezed lemonade.  Overall, we recommend that you stop by the French Press if you are in, near, or passing through Santa Barbara - you will leave satisfied regardless of what you order!

Directions to The French Press