Nearly anyone familiar with the San Fransisco coffee scene knows of Blue Bottle Coffee. It began as a minuscule operation by self-confessed coffee lunatic James Freeman, and then after the word started spreading it quickly turned into a cult favorite. Now nestled throughout unique crannies in California and New York, Blue Bottle has roasted and brewed its way into hearts coast to coast.
As many of you know, we are slightly obsessed with extraordinary coffee. So when Ten Speed Press contacted us about possibly doing a promo film for Blue Bottle’s new cookbook we answered as quick as a drop of coffee hitting the bottom of a mug.
Not only do they spend enormous attention to making a dignified cup of coffee, the pastries are developed by James’ inamorata Caitlin Freeman. Quiet, dignified, and with a keen attention to detail, the couple was a pure joy to work with. Gliding through their operations from roasting, to cupping, to several of their SF locations is was a great day listening to and capturing their passion and story.
So many times we are pinching ourselves, testing to see if this is really our life. We feel lucky to be able to do something we love and have the chance to meet and get to know people chasing their dreams. To meet others who’ve risked failing and security to pursue passion. In this case, it was especially dear to us to see another couple’s success as they’ve partnered their love and skills together into creating something special.
We hope you enjoy the promo as much as we did producing it.
The first part of the day was shooting at their roastery in Oakland. We filmed and witnessed one of their morning coffee cupping sessions. James and his team of experts walked us through this fascinating process of cupping.
The Blue Bottle Craft of Coffee is filled with extraordinary information from growing, roasting (including DIY roasting), drinking, and of course eating. The recipes aren’t so much “coffee” recipes, but are intended to be foods with are perfect to enjoy with your coffee.
For instance, take the recipe we are sharing, their Saffron-Vanilla Snickerdoodle cookies. Caitlin writes that they are not really a snickerdoodle cookie, but after initial slow sales and in the sense of business “co-opted the name snickerdoodle“.
After creating what I feel is a perfect snickerdoodle recipe a couple years ago I’ve become a serious snickerdoodle lover. I initially made these with a little bit of cringe, however after the first soft, chewy, and slightly golden crisp bite their little white lie was forgiven. The combination of saffron, brown sugar, and vanilla produce a flavor reminiscent of butterscotch but with its own unique character. And was absolutely perfect with an afternoon espresso.
Yield: 9 Large Cookies
Total Time: 30 min
Recipe from The Blue Bottle Craft of Coffee and shared with publisher permisssion. These are not really a traditional cinnamon-sugar snickerdoodle, theses cookies are non the less exquisite and the lover of one will love the other.
Be careful measuring out the saffron threads, as they can easily pass the fine line between perfect and too much. These make a large cookie in order to create the perfect balance between the edge crispness and center softness. One can always make them smaller, just adjust baking times as needed and be aware it may affect the texture.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
These cookies are best eaten warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 2 days. Alternately, the dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as needed and saving the rest of the dough to bake another day.