Blue Bottle’s Hayes Valley Kiosk

Linden Street, Our First Location, Still Might Be One of Our Most Magical

Photo by Bryan Johnson Studio

Our Hayes Valley Kiosk in San Francisco was our first brick-and-mortar location, and remains a beacon. Among other contributions, it provided the name for our Hayes Valley Espresso Blend, which we now serve in Blue Bottle cafes around the world. It remains a beloved place for regulars and an essential stop for coffee lovers visiting San Francisco. Blue Bottle founder James Freeman recently sat down with two longtime former Blue Bottle Hayes Valley baristas John O'Donovan and Alex Klimek, who spent a combined two decades working at the Kiosk. Here, they talk about the magic that happened at our first brick-and-mortar location and why people still line up for espresso and pour over there today. 

James:
To have such a length of service is extraordinary. When you started, did you think, "I'm going to do this for the next 10 years?" How did working at the Kiosk enrich your life? How was it hard? 

Alex:
The espresso still changes from day to day, from roast to roast, so there is a certain level of creativity that goes into your job. It’s also interesting—you're serving what you're making, as opposed to working at a restaurant, where you're just serving what somebody else has made. So I think creating the product that you're also serving is a huge, huge part of why I’ve been able to do it for so long, and still am doing it.

John:
It's really interesting, because in looking back, you wonder how you can work at one little garage and stand in the same spot for 10 years. When Alex and I started at the Kiosk in 2006 things were very different, particularly as it pertains to coffee in San Francisco. So working at the Kiosk, it felt like we were part of something super-exciting. It was the very beginning of something. You could feel it. 

Plus, making coffee for people is actually enjoyable. The Kiosk is certainly a special environment, so maybe that adds to that. One thing I noticed early on is that we, in crafting these drinks and caring so much for people, got to see how appreciative people were. They're trying to get to work, and they come in and trust that we know what they need and we know what they want. We can handle it efficiently for them and make something that jump-starts their day.

The Kiosk also became very familial. We’d see the same people every day. I know a lot of the regulars from back in the day and Alex does as well, so I just feel like I was super privileged to have been able to work there. There's something about the magic of that particular environment.

James:
Over the years, I've tried to put my finger on what makes the Kiosk so remarkable. Of all of our locations, just to be so lucky to hit it so decisively on the first try…I ‘ve talked to people over the years to get various views, but no consensus. I know for a fact that the early staff was a big part of the success. You two were such a big part of it for so long, but what else? Was it architecture? Was it geography? Was it society? I'm sure you've had many years to think about what's going on? Why are we in this alleyway 15 years after opening and there are still 20 people waiting for a latte?

Alex:
Well, I'm hesitant to say this, because I feel like it could be dangerous letting the secret out, but it was the platform. (Note: The baristas stand on a platform approximately 8 inches high when they are working at the espresso machine.) The baristas tower over people so there’s a subtle power dynamic going on there. That mise-en-scène had a lot to do with it. When you're up that high and you can see everything going on, you can control that line a lot better and you can dictate how things go a lot more. People stay in their place. I guarantee, it would have been a very, very, very different scenario if we hadn't had that platform. 

James:
Fascinating—the power of beginner’s luck. The baristas at the Kiosk are elevated on a platform because I forgot the castors on the coffee cart were going to be six inches, so…we cobbled together a platform at the last minute, then, all of a sudden, you're elevated—you're put on a pedestal in a literal sense.

Alex:
Yeah, it's like a little stage. When you're in the back hanging out and you're washing dishes or doing your thing, it's different. Then you go, "All right, time to jump onstage," and it adds something.

John:
Also, the timing of everything was basically perfect for the Kiosk. When the Kiosk first opened, I think people were seeking a more culinary approach to coffee. Prior to this—and no disrespect to other coffee purveyors in the city at the time—I used to travel around and get coffee wherever was convenient. I think Blue Bottle was offering a very different experience and the scene at the Kiosk was a huge part of that. I remember, for years, people would swing their head around the corner and look at us like, "Is this it?" It was something you had to seek out. But at the same time, if you look at where the Kiosk is on the map, you've got the Civic Center, a beautiful park down the street, the symphony and opera house, and there are a bunch of great restaurants. The Kiosk is hard to find on the one hand, but in the middle of the city on the other.

It was a combination of great coffee, people who care very much about what they’re doing, the craft, great service, and great product presented in an unusual way. I think people still seek that out. If you can get a great espresso in an alley from nice people on your way to work, I mean why not?