YOU know I might not a barista
anymore, but you know that's still where
my heart lies. It's working behind the bar
and making coffee for guests. The path that
I took was rather circuitous.
I was a classical musician my life
I was good enough to get the jobs that I
didn't want and not quite good enough to
get the jobs that I really did.
I'm not much of a smile and more of a grim answer
and I loved roasting coffee at home I
had little hobby of resting
on perforated baking sheet in my house
filling my kitchen with clouds of smoke
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SO I just did it; I was desperate enough
and in my current life
and work that making a big change like
that didn't seem that scary. Also
ignorant enough; that kind of helped too.

ThERE are a couple weeks where it wasn't
super busy and then one week in January
I and there were about 15-20
people in line... so word had it
kind of seemed like it was like that for
the next ten years you know just like
trying to that line.
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SO I Blue Bottle coffee in
2010 as a customer at the Ferry Building
I'm immediately thinking: oh! you know, isn't
this weird this company is doing it this
way?- and then I suddenly thought: oh! my
god! this is so amazing.
It just had this way of you in there's almost
like was mystical experience.
[Music]
James is extremely the product
and design and the foundation of the
business the philosophy in the culture.
I think he needed someone to think about
growth and next steps and how would you
grow where would you grow wherever you
get the money from who would you hire so
we decided in 2012
why don't we .

QUITE a few things have changed but some things
haven't. Grinding everything to order
brewing everything we're still
dedicated to the hard way and I don't
have a problem with that
you shouldn't grow and not get better
that seems like a bad way to live.

FROM sourcing our coffee roasting on
coffee, how we store our coffee and look
after and nurture it and package it and
get it to stores and baristas that we
hire it's a craft it looks easy to do
and it's really hard to do it's so
to realize that without
people working, we're nothing.

" SHE just asked me why is it called blue bottle and
that's : the giant blue
bottle when you sip the latte you'll
realize it's pretty exotic. "
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it's just very uncomplicated you want to
make something that's so delicious that
make somebody really happy with it and
have that moment with them where you can
kind of celebrate. That's why we're all here