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Coffee with Andrew: Roasting for Espresso vs. Filter
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Coffee with Andrew: Roasting for Espresso vs. Filter

ByAndrew Barnett

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…

Close up photo of barista standing at counter and preparing pour
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Hario V60 Brew Guide

ByAndrew Barnett

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
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Linea Espresso Blend Brewed 3 Ways

ByAndrew Barnett

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…

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Linea’s New San Francisco Roastery and Cafe

Byadmin

SAN FRANCISCO, CALIFORNIA – Mission-based coffee roaster Linea is delighted to announce an expansion into Potrero Hill with a 5,000-square-foot roastery café slated to open June 1. Linea’s new Mariposa Street location will feature a café with indoor seating for up to 60 as well as additional sidewalk seating, and will allow expansion of the…