April/May 2019 69
CHRIS SCHMAUCH; OPPOSITE FROM TOP: JESSICA PANIAN, IMAN RAI, @BAYFOOD
Crema Coffee Roasting
50 The Alameda, San Jose, cremacoffeeco.com
Family-owned, community-oriented Crema Coffee Roasting Company
in San Jose’s Rose Garden roasts their own beans weekly.
Los Gatos Coffee Roasting Company
101 West Main St., Los Gatos, losgatoscoffeeroastingcompany.com
Founded in 1982, Los Gatos Coffee Roasting Company remains
one of the South Bay’s oldest operating craft coffee houses, supplying
imported beans from farms as far-flung as Africa, Latin
America, and the Pacific Islands.
Owner Teri Hope also furnishes green beans, loose-leaf teas,
herbal tisanes, European chocolates, and a host of local fine wines,
live music, open mic nights, and drawing classes designed to meet
the needs of her many loyal customers and deeply devoted Los
Orchard Valley Coffee
349 E. Campbell Ave., Campbell, orchardvalleycoffee.com
Orchard Valley Coffee is a neighborhood roastery in Campbell that
roasts their own beans on site using 100 percent fine grade arabica
coffee beans grown at high altitudes in equatorial, semi-tropical
climates located in both the western and eastern hemisphere.
In addition to coffee, espresso, mocha and fine teas, Orchard
Valley Coffee tempts your palate with a sumptuous selection
of pastries, bagels, breakfast and
Verve Coffee Roasters
1010 Fair Ave., 1540 Pacific Ave., 816
41st Ave., 104 Bronson St., all in Santa
Surfs-up at “third-wave” Verve
Coffee Roasters! Cofounders
Colby Barr and Ryan O’Donovan
commit to ethical sourcing, handroasted
small batches in vintage
roasters, and customized culinary
pairings at all four Santa Cruz coffee
houses, as well as outlets in San
Francisco, Los Angeles and Japan.
Leaders in the next evolution
of cold coffee, Verve also offers
its proprietary Nitro Flash Brew
Coffee in kegs and cans, made with
precision craft brewing equipment
in an oxygen-free environment
designed to deliver vibrant, super
fresh, clean coffee.
360 S. Market St. Suite 80, San Jose,
Voltaire Specialty Coffee curates
beans every step of the way, from
sourcing and handpicking, to roasting and extraction, before finally
fashioning drinks devised from natural flavors and organic products
that best emphasize the aroma, acidity and body of each shot served.
Voltaire also refrains from making coffee with roasted beans that
are over one week old, to prevent flavor alterations that can occur
during extended storage.
429 S. California Ave., Palo Alto, zombierunner.com
A pit stop for Palo Alto espresso and running fans alike, Zombie
Runner pivots on cold brew concentrate, which fuels not just its
cold brew coffee-based drinks, but its hot drinks, too.
Perennial pleasers include the “Golden Zombie” cold brew with
oat milk, and turmeric; the “Ginger Snap” cold brew with oat milk,
blackstrap molasses and ginger; and “Zombies Like Licorice” cold
brew with licorice.
Zombie Runner also sells refrigerated, ready-to-drink cold brew
products to Bay Area businesses and grocery stores. Local coffee
roaster Moksha roasts the beans, then Zombie Runner grinds,
cold-brews and packages the bottles, pouches and kegs for retailers.
Twelve choices, an endless array of coffee-centered options to
sip and sample. Why rush? Of course you have plans to execute,
places to go and things to accomplish. But in the words of one
wise woman, “Coffee first, schemes later.” Amen. n
TERI HOPE, LOS GATOS COFFEE ROASTING COMPANY