The art and science of good coffee.

Best cappuccino in San Francisco is here at Jane. They have a list of different coffee options from Stumptown Coffee Roasters, which I’ve noticed is very popular up here in SF. Your choices for now until March 28th include: Sulawesi Toraja (profile: honey, cola, naval orange and marshmallow), Duromina (profile: strawberries and cream), Huye Mountain (profile: peanut butter, cocao, and raspberries), and Hairbended (profile: milk chocolate, Meyer lemon, and caramel). From this selection I chose the Huye Mountain beans from Rwanda, which was the best decision, especially with the lingering tastes of chocolate and peanut butter, in addition to how smooth the foam was on the well-designed cappuccino. My options for ways to order the Huye Mountain included espresso, macchiato, Gibraltar, or cappuccino, and I now want to try them all! I ended up with the cappuccino because I felt I needed the largest one possible. I got it with almond milk and they complemented eachother perfectly. Highly highly recommend. It was served in a white cup on a black saucer, which perfectly matched the black and white decor in this chic cafe. Everything about this cafe is thought out and inviting, including (but not limited to) the chevron tile tables, long bar, large cold brew drip, mirrored walls, two stories, and simplistic exterior.

They also are featuring Stumptown’s single origins, including the Sulawesi Toaraco Peaberry with darker notes and an earthy taste. Their coffee manager decided to have a chemistry-tube rack filled with different beans and spices to display the science that goes into each cup of coffee. It’s an art and a science: visually appealing and builds on the fact that baristas are both skillful artists and chemists.



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