F0ur Barrel Coffee opened four years ago in San Francisco’s Mission District. It’s been a wild four years for the Sprudgie Award-winning roaster, from lifestyle subscriptions to boar heists, viral videos to documentaries, with no shortage of delicious coffee in-between.

When companies do really well, they get to try new things. Meet The Mill, a collaboration between Four Barrel Coffee and Josey Baker Bread. It’s located in a former liquor store in the Western Addition neighborhood of San Francisco, at 736 Divisidero (map here). The Mill is currently deep in the build-out process, but in the meantime they’ve opened a small tented kiosk inside the space, with a limited selection of whole beans and small wares.

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Beans, small wares, and bread. Oh, the bread. When we visited The Mill on a recent trip to SF, Josey (of Josey Baker) had fresh-baked loaves of Sunflower Pumpkin Flaxseed Sour Dough bread (he calls it “Mill Bread”). He serves the bread toasted, then smothered with McClelland’s butter, Riverview Orchard Chunky Almond Butter, and a sprinkle of sea salt. It’s out of control good.

Baristas serve coffee via Hario V60 pour over, and offer espresso drinks made with two side-by-side La Marzocco GS/3s. The new location has an open backyard space (currently off limits to the public) and there’s talk of potentially beekeeping on the roof top. The fully built space still has no firm opening date, but there’s a whole host of early coverage and excitement surrounding the project from local and national media. Check out interviews and previews via Dwell, Haighteration, Eater SFGrub Street, and NYT Travel.

What: Four Barrel Coffee’s new cafe, The Mill
Where: 736 Divisidero (map) in San Francisco’s Western Addition neighborhood
When: Wednesday-Friday, 7am – 2pm; Saturday-Sunday, 8am-3pm

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