Friday Office Soundtrack: Wye Oak - “Glory”

It’s been three years since Wye Oak’s last album, Civilian. In that time, their sound has mellowed; their instrumentals have shifted primarily from guitars to synths. Yet they’ve lost exactly zero momentum with Shriek. “Glory,” the album’s propulsive and infectious first single, makes significant nods to Metric, but infuses its sonic landscape with more peculiarities.

“Glory” begins with breath and drums, escalating slowly into a dizzying wash of guitars. “I see his eyes moving away from me,” Jenn Wasner murmurs, as the track - and her pleas - become more urgent. “I see the water run uphill…I read his lips and I see glory, but what I hear is ‘be afraid.’” The lyrics are biblical and ambitious; the energy hovers between fight or flight.

Though Shriek is replete with trepidation, it’s clear that this is where Wasner wants to be. Turns out a little change isn’t such a bad thing, after all.


Partner Profile: Eatwell Farm

Nigel Walker did not inherit the land he farms, as many farmers down in Dixon do; he purchased it. Even so, that doesn’t mean he owns it - at least to Walker it doesn’t. His perspective is that of a steward, a transient on a changing planet, charged with sustaining the life around him. He’ll tell you he’s “borrowing” the land from his children, for whose sake he cannot mess it up. That, in short, is Nigel Walker’s philosophy. 

Walker has never been a conventional farmer. In his early days, studying at an agricultural college in England, he lobbied for permission to divert from the conventional farming curriculum to study organic alternatives. Later, he followed a yearning to Israel to study drip irrigation. In 1992, he moved to California and started Eatwell Farm, an operation as progressive and didactic as Walker himself. For years, Walker has been a champion of permaculture, a constant student, a keen and curious farmer who asked big, transgressive questions about how to fix our food system and address the uncomfortable realities of a changing climate. For as long as we’ve known Nigel Walker, he’s been on crusade to cure the planet, as well as our way of thinking about it. 

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We met the Walkers when we joined the Ferry Plaza Saturday Market more than a decade ago. Even back then, Eatwell Farm was already a market mainstay, selling produce, lavender, and eggs since the very beginning. When we moved into the market ourselves, Nigel and Lorraine were our first neighbors. We quickly struck up a friendship, and a symbiotic trading habit. Nigel takes our spent coffee as compost for his lilacs and citrus, and our coffee bags for erosion control. We buy Eatwell’s strawberries and rosemary for our kitchen, and a few years ago, we offered our roastery on Webster St. in Oakland as a pick-up spot for the Eatwell CSA (we’re number 68). When Lorraine and Nigel travel to agricultural conferences, which they often do, they take a kitchen with them: an electric kettle, a hand grinder, coffee, a French press, a portable induction burner, and everything else you need for homemade breakfast on the road. That’s how we like to travel too, supplied with the goods and foods that make the road feel like home. 

A couple years ago, we learned that Nigel had a form of cancer called multiple myeloma. Last fall, after rounds of treatment, it seemed the cancer had disappeared. But earlier this month, we were saddened to hear that it has returned. Nigel reports that he is in the good care of the oncologist, and the farm has hired extra help to cover the bases while Nigel concentrates on his health. 

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The best way to help is to support Nigel’s life’s work at Eatwell farm. How? Sign up for a CSA, or sign up for Strawberry Days to pick and buy berries at their peak. Visit Eatwell at the Ferry Plaza market. We’re throwing in a free drink of your choice for each CSA box you pick up at our Webster Street coffee bar.

Support the provenance of our food and the hope for a bright future full of delicious things. 


Paring of the Week: Burundi Twese Twoterimbere and Donna Tartt’s “The Goldfinch”

Donna Tartt writes novels the way we tend to make coffee: carefully, and, in the eyes of some, slowly. Her books, written about once a decade, are meticulously crafted. This week, we’re pairing her third and latest novel, The Goldfinch (the winner of this year’s Pulitzer Prize for Fiction) with one of our newest single origins, the Burundi Twese Twoterimbere.

Though The Goldfinch is a monolith at nearly 800 pages, it’s a surprising page-turner. It begins in New York with teenage Theo Decker, whose mother dies in a terrorist attack, leaving the thirteen-year-old to fend for himself among a sea of incompetent and apathetic adults.

He was rambling a bit, under his breath, foreign names, sums and numbers, a few French words but mostly English. A man was coming to look at the furniture. Abdou was in trouble for throwing stones. And yet it all made sense somehow and I saw the palmy garden and the piano and the green lizard on the tree trunk as if they were pages in a photograph album.

Theo’s simple yet intelligent voice, unadorned and clean until imperative moments, is what makes The Goldfinch so easy and pleasurable. The novel begins in New York—musty, rainy, mysterious—and continues in Las Vegas, a city feels completely different. Tartt’s New York contains a sense of completion and purpose; Las Vegas is hot, dry, with a wide, low sky and a spiderwebbing network of housing developments.

How does our Burundi Twese Twoterimbere compare? Just as we see zips of brilliance in Theo’s clear language, so too do we see glimmers of transcendence in a cup otherwise characterized by its balance. Amid a rich body and sugary mouthfeel, a lemony clarity emerges at crucial moments. We love this coffee as a Chemex, which brings out its acidity most vigorously. But don’t discount the Bonmac, either: Here, you’ll get a heavier body laced with vivid spices reminiscent of a bustling city. It’s opulent and chaotic, yet at times fiercely beautiful.

Like Tartt’s novel, you’ll race to finish this cup. But slow down if you can. Indulge too quickly, and you could miss something magical.


That Time a Couple Snapped Their Engagement Photos in Our Cafe

For Jeff Kaetzel and Chrissy Woo, a café is the perfect setting for love. Somewhere between the lazy rhythm of a late weekend morning and electric bustle of a nine o’clock rush, there lies a certain kind of comfort  a space to nurture that promise that sometimes good coffee and a book is all you need. That, and the person you love. 

That is why, when Kaetzel and Woo were asked to choose a location for their engagement photos, a setting to represent the fundamentals of their relationship, the couple pointed right to our new café in the W.C. Morse building. To the pair, the space distilled not only what they loved, but how they spent their time: just existing, together, over a good cup of coffee and their favorite books. 

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“The building was a perfect representation of how we like to be,” Kaetzel says. “We like our intimate moments over a cup of coffee, and reading is a big part of who we are. I’m into history, she’s big into sociology. We’re nerds.”  

Kaetzel and Woo have known each other all their lives. For twenty years, their families have been going to church together, and the pair went to the same high school—Skyline—but only started dating after they had graduated.

The two have been engaged for about a year, and it’s taken about that long to sink in. When it finally did, and the couple decided to pull together their engagement photos, they knew just who to reach out to.

Anya McInroy is a third year art and design student at Cal Poly in San Luis Obispo, and an old friend of Kaetzel’s. It began in high school, when McInroy played saxophone as a freshman, and Kaetzel was the senior drum major.

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McInroy soon joined a church-based youth group led by Kaetzel. He noticed her talent for photography immediately, and recruited her to shoot everything from his college graduation photos to his grandmother’s 80th birthday. 

For Anya, photography is all about honesty. 

“I love being able to capture the rawest form of emotion,” she says. “It is the most beautiful thing, to see and capture how someone is feeling deep down.”

At the Morse location, capturing the natural wasn’t too difficult. 

“This place has such an amazing aura,” she says. “Between the natural light and the two-story ceilings, everything was beautiful, everything was easy.”

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Kaetzel, on the other hand, was drawn to the café as much for its beauty as for the way it represents the evolution of the community. 

“The Morse building is absolutely gorgeous. It tells a story about history while respecting the new wave of culture that’s coming through the Bay Area. We walked in, and it’s just this feeling we got. We felt at ease, at home.” 


Welcome Aboard, Tonx and Handsome Coffee!

Friends,

We’re thrilled to announce that we’re finalizing a deal to purchase both Tonx, a leader in digital coffee subscriptions; and Handsome Coffee, a celebrated roaster and retailer down in Los Angeles.

Why invite these two to join the family? Well, the short answer is that we’d been admiring them both from afar for quite some time. The move will serve a dual purpose: It will expedite our plans for a retail presence in Los Angeles this year (we’ve already signed two leases down there). It will also improve our digital experience by providing an in-house software team, specializing in e-commerce and focused on creating the best digital experience in coffee. 

Handsome Coffee was founded in April 2011 by 2010 World Barista Champion Michael Phillips, Tyler Wells, and Chris Owens. They developed rapidly over the next couple of years, with a roastery and coffee bar in downtown Los Angeles, wholesale accounts across the country, and a vibrant and innovative brand identity. With equal emphases on quality, hospitality and community – and through a series of innovative partnerships – Handsome was instrumental in igniting a passion for specialty coffee in Southern California.  

Tonx, founded in June 2011 by Nik Bauman and Tony Konecny, gained an impressive online following through its use of accessible subscription services, quality sourcing and roasting, and innovative user experience and design. The Tonx team will bring to Blue Bottle a wealth of experience in online guest services, e-commerce, design, and analytics.    

"We approached Blue Bottle because we knew the team was as ambitious about spreading great coffee to a retail audience as we are to distributing coffee through the web exclusively,” Bauman said. “Blue Bottle has been historically focused on amazing in-store experiences. It only makes sense as we look toward the future to combine digital and physical, enhancing the offerings of both."

Tonx’s team will take on roles with us over the next three months, creating a new department entirely dedicated to software and technology.

Handsome’s roastery and coffee bar at 582 Mateo St. in Los Angeles will transition into our first Los Angeles café and production space this summer. And all current Handsome employees have been offered positions with Blue Bottle.

James Freeman, our founder and CEO, said that the acquisition will help us better serve our growing network of guests by improving on our core tenets of deliciousness, hospitality and sustainability.  

“This is an opportunity to learn from a team that has built one of the most successful, pleasant, and effective coffee subscription platforms,” he said. “It’s also an opportunity to have immediate reach into a region that has fascinated and excited us for quite some time: Los Angeles. The Handsome folks are an incredibly skilled and passionate team, and we’re thrilled to have them aboard.”


Friday Office Soundtrack: The War on Drugs - “Red Eyes”

How do you craft something at once refreshing and familiar? This is the central question propelling The War On Drugs’ latest album, Lost in the Dream. The most convincing answer, for our money, comes via “Red Eyes,” a heartfelt and decidedly Springsteen-esque second track that somehow feels both innovative and nonplussed.

The song doesn’t volunteer any clear meaning: It’s pure feeling, punctuated by the sort of energy that might underlay a road trip beneath a huge sky. There’s no sense of slowing down; no anxiety to speed up. The percussion is hypnotic, and Adam Granduciel’s vocals feel both deeply pained and quietly resigned. 

“Come and ride away, it’s easier to stick to the earth, surrounded by the night…and you don’t grow old,” he says. Answers, we learn, are as good as impossible. Keep moving forward, Granduciel asserts, deadpan. Everything will turn out OK. 


Partner Profile: Humphry Slocombe

When asked why he chose San Francisco’s Ferry Building for his second spot, Jake Godby, the owner of Humphry Slocombe, had a simple answer.

“Because they asked us,” he said. “I can’t imagine saying no.”

Under the control of the Port of San Francisco, the Ferry Building is scrupulous with its permitting and buildout processes. As a result, the sweet shop’s build-out took a couple weeks longer than the company had originally anticipated (not a surprise to anyone who has set up their own shop, or eagerly awaited the opening of another). But now that they’re open, the payoff is huge: constant, hungry crowds and an energetic atmosphere that knows no competition within city limits.

Godby has designed a tidy and inviting space, which fits into the aesthetic of the Ferry Building without losing its signature quirk. The walls, shelves, and ice cream case are bright white, with only one dark-wood display and the customary Humphry Slocombe blue to break it up; a glass panel prominently displays the two-headed cow that reigns as the company’s logo. The result, somehow, is comforting; it’s as though you’re being allowed the briefest glimpse into the studio of a dapper mad scientist.

Godby’s ice creams certainly seem like the brainchild of a mad scientist and an outlandish artist, taking odd combinations (corn flakes and vanilla; peanut butter and curry) and blending them with artistry and precision.

During opening weekend, a large scoop of dark chocolate with smoked salt yielded its own adventure. The salt, featured more prominently than in comparable flavors at other ice cream joints, seemed almost custom-made for an eater who prefers her sweets less sweet; the fluffy, creamy texture put any memories of strip-mall ice cream shops to bed, permanently.

Perhaps Godby has devised the perfect diet scheme: if it’s not his McEvoy Olive Oil on a house-made waffle cone, or a sundae with several drunken scoops of Secret Breakfast, you won’t want it. It simply will not compare. So does he have any other plans for making his customers happy?

“We are just taking it one step at a time,” he says. “I’ve always wanted to have a bakery, so maybe someday.”

Godby leads a busy life: bourbon ice cream, two-headed cows, exhausting trips to Europe (for which he had departed shortly after opening the new shop—perhaps for research?). But if that is what it takes for us to get a scoop of peanut butter curry ice cream this weekend, then—so be it. 


We Signed a Lease in Japan!

We’re thrilled to announce that we signed a lease Monday for a 7,000-square-foot roastery and production space in Tokyo’s Kiyosumi neighborhood. We’re aiming to open later in 2014 (stay tuned to our social media (Twitter and Facebook) for exact dates).

It’s very exciting news for us, though perhaps not altogether surprising. We have, after all, been obsessing over Japanese coffee culture for a decade. You may have noticed the Oji drippers, Hario siphons and obsessive emphasis on pour-over coffee. Or perhaps you read that entire reverent section of The Blue Bottle Craft of Coffee about James Freeman’s experience at the famed kissaten, Chatei Hatou? 

 

Sprudge has the full story up now, with plenty from James. Here’s a quick excerpt.

Blue Bottle Coffee Founder & CEO James Freeman has confirmed that Blue Bottle have inked a lease on a coffee bar and roastery in Tokyo. The space is located in the Kiyosumi area, near the iconic Kiyosumi Gardens and the Kiyosumi-shirikawa Tokyo Metro station. Its street address is 1-4-8, Hirano, Koto-ku, Tokyo.


“It’s not glamour-cool Tokyo,” Freeman tells us. “This neighborhood is more peaceful and residential, and reminds me of our roastery neighborhood in Oakland.”

Read the full piece over on Sprudge.


What Does Our Staff Do on the Side?

In the market for an elegant piece of jewelry? A crocheted mustache? A massage? Well, you’re in luck. It turns out that some of the folks who prepare your coffee (and, in some cases, your invoices) have very appealing extracurriculars.

We put the call out to our baristas and administrative staff to share their talents, and we’re now thrilled to share them with you. Like what you see? Below each paragraph is a link to the web site or contact page of each employee. 

Molly George, Retail Trainer/Printmaker

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Molly received her BFA from Savannah College of Art and Design, where she gained skills in drawing, painting and traditional and computer illustration. She’s been actively pursuing an art career since moving to New York City in 2008. She’s been in several group shows, and last summer she had her first solo show in Brooklyn. Her work involves various mixed media techniques, including printmaking, image transfers, textiles, collage, and paper dying and weaving. She previously worked for a screen-printing company, and she has a deep passion and skill for printmaking of all kinds.  

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See Molly’s work

Taylor Williams, Barista/Illustrator

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Taylor has been working as a freelance illustrator since her graduation from Savannah College of Art and Design in 2009. With printmaking sensibilities, her playfully grotesque designs have appeared in children’s books, t-shirt designs, album covers, and product packaging. They’ve been featured in, and on the cover of, several magazines. Her work has also appeared on FunnyOrDie.com and Nerdist.com. 

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See Taylor’s work

Kelly Taylor, Barista/Masseuse

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Kelly Taylor, a barista at our Hayes Valley Kiosk, has been practicing massage since 2006. Using a combination of Swedish, cranio-sacral, Reiki, and trigger point techniques, she customizes each session to help you relieve the tension stored in the body – and to bring you a deeper sense of connectedness and wellbeing.

Schedule a massage

Jamie Vasta, Barista/Artist

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Jamie Vasta uses glitter and glue on wooden panels to create figurative paintings that explore dynamics of beauty and power. Her work counters glitter’s kitsch and camp with explorations of mortality, gender roles, sexuality, and violence. She is represented by the Patricia Sweetow Gallery in San Francisco, which recently mounted her fourth solo show. Her work is included in the permanent collections of the Crocker Museum in Sacramento and the Berkeley Art Museum.

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See Jamie’s work

Julia Goodman, Barista/Artist

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Julia earned her BA in International Relations and Peace and Justice Studies at Tufts University in 2001. She began making paper in her backyard in 2003, and she completed her Master’s in Fine Arts at the California College of the Arts in May 2009. In 2010, she also started making papyrus out of beets (just beets). After graduating, she spent the summer in Inverness, Calif., at the JB Blunk Residency. She then spent the fall in New York, completing a studio internship at Dieu Donne papermaking studio. Recently, Julia completed two artist residencies, one on a small farm near lava flow on the Big Island, Hawaii and the other at “The Dump,” through Recology San Francisco. Her work has been exhibited widely throughout California, and in New York, Washington DC, and Gothenberg, Sweden. Currently, Julia is living and working in San Francisco.

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See Julia’s work

Sara Crane, Barista/Hairstylist 

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Sara Crane, a barista and former retail trainer, is a hairstylist with ten years of experience in cutting and coloring. Currently, she is working out of her home in Bernal Heights. She’d love to share her love and passion of hair styling with all comers. 

Get in touch with Sara

Alicia Peterson, Office Manager/Soapmaker

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By day, Alicia manages the office at Blue Bottle in Oakland. By night, she makes soap – honest-to-goodness, old fashioned, no-naughty-ingredients-added soap. And lots of it. What started as a quaint hobby a couple years back turned into an obsession that has taken over most of the horizontal surfaces of her home. It’s the perfect match of two of her favorite things: playing in her kitchen and all-natural bath products. Alicia loves dreaming up different scent and color combinations, and she currently has about ten varieties available for sale. Drop her a line if you want to create a custom batch! 

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Buy Alicia’s soaps

Rico Ramirez, Barista/Cinematographer

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Rico Ramirez is a videographer and photographer. He supplies the world with amazing digital content to inspire and inform. His clients include musicians and artists, and he showcases small to large businesses on Facebook and YouTube as an amplifier to a greater audience worldwide.

Fun Fact: He is featured in the new Lone Ranger movie. In the opening scene with Helena Bonham Carter, or “Red,” he is in a gray suit with a curly mustache on right of frame.

See Rico’s work 

Jessica Harrigfeld, Barista/Crocheter

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Jessica comes from a long line of Old World Crocheters and Knitters. Her grandmother taught her to crochet at a young age and, in time, the craft became her creative voice. She’s inspired by the world around her, and she enjoys challenging herself to interpret her impression of that world into clothing and accessories. A scientist at heart, she employs creative experimentation to ultimately arrive at designs that are streamlined, unique and modern. She hand-dyes all of her yarns in small batches to achieve a wide range of hues and saturation values. She uses only the finest natural fibers, specializing in Cashmere. She currently resides in Oakland, Calif., and works as a Barista at Blue Bottle’s Ferry Building and W.C. Morse locations. 

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See Jessica’s work

Leah Rosenberg, Pastry Chef/Artist

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Leah Rosenberg was born in Ann Arbor, Michigan, raised in Saskatoon, Saskatchewan, and now lives and works in San Francisco, Calif. Rosenberg received her MFA from the California College of the Arts and her BFA in Visual Arts from the Emily Carr Institute of Art and Design. She is a painter, sculptor, and cake-maker whose work combines systems of accumulation and elements of layering to explore how our experiences, emotions, and memories build over time. Her paintings, paint-based sculptures and cakes are offerings of nourishment and pleasure, and have been exhibited throughout the US and Canada. 

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See Leah’s work

Zach Cotham, Barista/Artist

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By day, Zach works as a devout coffee aficionado at our lovely Mint Plaza Cafe in San Francisco. There, he finds no lack of inspiration in his many interactions: the coffee he serves, the way it is prepared, and the way it’s cared for. By night, in the wake of one too many siphons, he finds his second wind in creating art. When people ask “What medium do you use?” he likes to say, as Basquiat also would, ”extra large.” 

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See Zach’s work

Holly Bobisuthi, Barista/Jewelry Artist

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Holly Bobisuthi is an Oakland  artist, jeweler, and cook. She works with various precious and base materials to create talismanic adornment for contemporary folks. A long and winding path through higher education and various craftsman jobs (bench jeweler, bridal seamstress, gluten-free personal chef) has left her uniquely qualified to work with clients on many custom projects. 

See Holly’s work

Liz Kovarsky, Barista/Artist

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Liz lovingly hand-screen-prints her mandala drawings onto all LizArd Apparel. This clothing line is a marriage of the ancient tradition of mandala making and yoga, coupled with the rainbow kaleidoscopic color that screen printing offers. Her hope is that wearing this clothing transmits the pleasure that she takes in making it. 

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See Liz’s work

Brian DeSimone, Barista/Photographer

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Brian DeSimone is a commercial photographer, specializing in beauty shots, portraits and landscapes. He’s been with Blue Bottle since 2006, working as a barista and retail trainer.

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See Brian’s work


Barista Profile: Andrew Curry

For Ferry Building Assistant Manager Andrew Curry, a well made spoon is a special thing. The spoon is an allegory, but perhaps the most useful symbol he has to distill the mission of his art: using simple means to access vast and striking beauty.

“I could have a gilded spoon. But if I try to eat soup with that spoon, the spoon is what I’ll think about. If all I’ve got is a good, simple wooden spoon, it’s just me and the soup,” he says. 

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What he means is this: beauty and functionality are deeply intertwined, and opulence is a danger to our direct experience of the world — a pollutant to the singular, stoic beauty of a thing as it exists in nature. It’s a philosophy that has carried forward from Curry’s days as a skate fanatic, when he spent his afternoons looking for ledges and rails and urban angles to repurpose as terrain for his addictive joyrides. For him, a skateboard is much like a camera: a simple way of negotiating a landscape, of interacting with a space that never counted on him being there. Since 12th grade, he’s been dipping in and out of a deep love for skateboarding, for the anarchic freedom that comes from reclaiming a landscape as one’s own and seeing it in a way it was never meant to be seen, seeking the authentic and surprising from a structure that never counted on him finding it. It is precisely this freedom that drew him to photography in the first place. 

“When I was young, I was always scanning landscapes through the car window when we drove different places. I was always looking for a new place and what I could make of it,” he says. 

When Curry started dabbling in the medium a handful of years ago, he was coming off a stretch of working in commercial postproduction—a soul-dampening gig that he eventually ditched to wander East LA and Venice Beach, exploring scenes through the lens of a rather crappy point and shoot. He’d come from years working with moving mediums, editing skating videos by jogging film between two VCRs. Still photos offered something different: emptiness. Vastness. Room and time to contemplate.

Now, it’s an old hobby. As a habit, his eye is drawn to clean geometric lines and empty, majestic landscapes, shot with a sensibility conditioned by two things: wabi-sabi and his father. 

Wabi-sabi is a word to approximate a certain Japanese aesthetic that embraces transience and imperfection, a worldview derived from the Buddhism’s “Three Marks of Existence”—impermanence, suffering, and emptiness. The way Curry describes it, wabi-sabi is what attracts us to rustic, weathered look of objects in use, of the clean organic lines that we find in nature. When he talks about wabi-sabi, he also talks about things like cherry blossoms—things that remind us we’re not here for very long, and neither is anything else. But how to use that thought in a way that evokes not sadness but intense appreciation for beauty while it lasts? Photos, of course. 

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The idea brings Curry to the rugged corners of the coast where he takes long, serene shots of bluffs, lakes, mountains, and the Bay he crosses every day to get to work. The photos he takes from the ferry or a Bart car have a dwarfing effect, which is mostly the point—to remind us just how vast the world is, and how small we are. 

“By leaving out a lot of things, I’m providing space to think about what is there. The void and the form need each other to exist, and negative space leaves room to think,” says Curry. 

When he’s not scanning a verdant coastline, Curry sets his eye on interesting architecture. This too was bred into him early on when he worked for his father, an architect, drafting floor plans and sharpening his eye for geometry and symmetry. But still, it’s the Japanese influence that colors him most. 

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“The Japanese way of life is not intent on disrupting or conquering nature. There is a wonderful symbiosis to it,” he says. Curry’s attraction to Japanese culture drove him to pick up and relocate just south of Tokyo when he finished school, spending time teaching English and generally “soaking things up,” as he describes it. It was the same kind of appeal that eventually led him to Blue Bottle last summer.

“I could sense subtlety here,” he says. “The design, the siphons, the clean lines and pure simplicity of everything. In some ways, it’s very Japanese.”

When Curry talks about beauty, he also talks about melancholy. Negative space is a protagonist in his photos, and it’s hard not to feel the nothingness that lurks beyond every horizon he captures.The melancholic streak is sometimes a byproduct of the way he captures solitude, by which he does not mean loneliness, just aloneness.

Working as a barista is a mode of direct engagement, a means of connecting honestly with a cross section of humanity, and he gets to use a few well made tools to do it. For Curry, making good coffee is a vehicle, a catalyst to a direct experience of something beautiful and delicious. A bit like a wooden spoon, you might say.

See more of Andrew’s work.

Follow him on Twitter.