“Beloved San Francisco specialty coffee company Linea Caffe has greatly expanded its operations with the opening of a new production roasting facility in the Potrero Hill district.” Read more…
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Coffee with Andrew: Roasting for Espresso vs. Filter
Introducing a new feature on the Linea Caffe Blog: Coffee with Andrew Andrew Barnett has been working in coffee for the last 30 years. Along the way, he’s gleaned deep knowledge, helpful tips and charming stories that he puts to work at Linea everyday. We’re hoping to use this feature to share some of that…
Coffee with Andrew: Visiting Coffee Farms
In this week’s Coffee with Andrew, we talk about visiting coffee farms. Throughout Andrew’s career in coffee he has made many origin trips as a Cup of Excellence judge and as a grader and buyer. We sat down and talked with him about some of the experiences that he’s had when seeing where his coffee…
Comfort Coffee
At Linea, we talk about the goal of creating Comfort Coffee for our customers. While the phrase “Comfort Coffee” sounds great (partly because of alliteration!), we wanted to share all the details about how we actually try to create this: Coffee Sourced from Old Friends—We source many of our staple coffees directly from farmers that…
Hario V60 Brew Guide
Simple and easy to use, the Hario V60 is as beautiful as it is effective. The V60’s conical shape allows for a deep, layered coffee bed, and its spiral ridges and open bottom allow for an even, quick draw down. For beginners and connoisseurs alike, we love using the V60 as our go-to pour-over option. Use…
Linea Espresso Blend Brewed 3 Ways
Brew Ratios & Linea Espresso Blend Creating a wide “sweet spot” is one of the goals that we have when sourcing and roasting our Linea Espresso Blend. This means that at many different brewing parameters, the blend will still taste delicious and appeal to home baristas with different preferences. When brewing espresso, the easiest way…
