Saturday mornings should always start out like this.
Robyne and I ventured to North Beach in San Francisco to get brunch at Park Tavern (which was epic and I highly recommend, especially for the avocado toast). Afterwords we looked on Thrillist’s guide to SF Coffee Shops (Source: https://www.thrillist.com/drink/san-francisco/best-sf-coffee-shops-neighborhood-guide) and saw that Réveille was recommended for North Beach. Since it was pretty close to Park Tavern, we decided to continue our adventure and walk over.
At Réveille Coffee Co., the approach is simple: They offer unparalleled coffee, food, hospitality and service. The staff was extremely friendly and knowledgable, the space was modern, clean and very open, the beverages were high quality, and there was a perfect patio outside with ample seating.
Robyne chose to try their cold brew while I ordered the iced almond milk latte, mostly because I really wanted to try their espresso-based beverages (I also had a shot of straight espresso to really experience the full flavor profiles, without the dilution and distraction from the almond milk).
While waiting for our beverages we got to talking with the chatty barista Michael who informed us that Réveille only started roasting their coffee a month ago (this is only the 4th time they’ve roasted the Paradise Espresso). They started with a truck, and now have 3 brick & mortar stores and are roasting their beans in the Mission. Prior to roasting their own beans, they were one of Four Barrel’s largest wholesale accounts. Apparently they thought it was going to be a hard switch, but the transition has been going really well for the internal teams. They admit they still have a lot to learn, but their roaster Aaron has put a lot of love into his work and the entire team is embracing it.
The espresso blend was comprised of beans from Guatemala, Colombia, and Brazil, and they’re really excited to hone in the technique of getting the espresso exactly where they want it, which goes back to how coffee is really a perfect blend of art and science. The espresso was full of dark chocolate and traditional espresso on the nose, with tasting notes of vanilla, dark chocolate, and orange peel, with the bitterness of cherry. There was a crisp bite to the espresso, which reminded me of the Monkey Bite espresso from Bird Rock Coffee Roaster in San Diego. They use the Califia Barista Blend of Almond Milk, which really smoothed out the intense flavor of the espresso for a perfect almond milk latte.
Fun Fact: The Réveille website offers step-by-step brewing techniques for your at-home coffee indulgence. My personal favorite is for Chemex: http://www.reveillecoffee.com/chemex