Adding to the already robust choices in coffee consumption in the FiDi is Chapel Hill Coffee Co., a sleek and chic boutique purveyor of Four Barrel, a next-generation java for those who are past Peet's and even Blue Bottle.
It officially opened March 27 at 670 Commercial St. near Kearny St. and has a familiar feel. That's because Bonnie Bridges and Jason Campbell of Boor Bridges Architecture—the stylish minds behind other third-wave coffee destinations Equator Coffees & Teas in Mill Valley, Mazarine Coffee, and Sightglass on 20th Street, not to mention Trou Normand—designed the bright, minimalist space with natural materials.
"We kind of set this place up to be standing room only," owner Rafael Vizcaino tells us. "Come and hang out with your friends, but don't bring your laptop. I'm trying to keep it very neighborhood-y."
Chapel Hill is located in an evolving area, Vizcaino said. He sees few of the "suit" types the FiDi has been known for, adding, "The neighborhood is changing more into tech and design." While the café won't be putting Starbucks out of business anytime soon, it caters to customers with higher expectations for their afternoon pick-me-up, both in flavor and sourcing.
"If you're going to spend $4 for a latte, I'd rather spend it at Four Barrel than at Peet's or Starbucks," Vizcaino said. "At that volume, how kind can you be?" He also only uses Straus Family Creamery organic barista milk, which he says "really sweetens up when you steam it. A lot of times, you don't really need to add sugar because it's so sweet."
The lactose-intolerant can ask for almond milk for a 50-cent up-charge. There's no soy milk, no coconut milk and definitely no two percent or skim. For the mocha, they use Dick Taylor craft chocolate out of Eureka, and they have a small inventory of baked goods from Neighbor Bakehouse, which opened in January in Dogpatch. "He's amazing with croissants," Vizcaino said.
Chapel Hill keeps it simple with basic espresso drinks for $3 to $5. "I'd rather focus on one good product rather than carry everything for everybody," Vizcaino said. "I'm trying to curate my flavor profile and hope everybody else likes it, too."
