Though we'd trekked over 3-foot-high snowdrifts to get inside, one glance around Blue Bottle's Brooklyn outpost and we felt right at home. Multiple slow-dripper setup? Check. Chemistry-set iced coffee brewers? Of course. Bearded dude in tight Killers T-shirt and trucker hat? Well, that would have made us feel at home in 2005, but he was there so we'll count it. You get the idea: Blue Bottle East has a very West Coast vibe.
Bien Dobui (major S.F. street cred with a Lincoln High diploma) moved to New York for college and was glad to land a gig with her hometown coffee favorite. She told us that there are “lots” of former Bay Area Blue Bottle employees now at the Brooklyn operation, including head roaster Thomas Doyle, who moved out from Oakland. According to Dobui, Blue Bottle's 10-month-old facility here in Williamsburg is slowly ramping up production, currently roasting roughly 500 pounds of beans each week (compare that to the 6,000 pounds Blue Bottle roasts per week in Oakland).