The F&W team is fanatical about coffee. We are constantly searching for the absolute best coffee experience and, sadly, it’s usually not at a restaurant. A meal should end on a high note, but often, it’s the dessert and never the joe…until now. The super-talented team at San Francisco-based Bacchus Management Group (owner of stellar California restaurants like Mark Sullivan-helmed Spruce and the Village Pub) has geeked out on coffee, so much so that they’ve launched ROAST Coffee Co. with Alex Roberts, former roast master at San Rafael's Equator Estate Coffees & Teas. The mostly single-origin coffees are currently ground-to-order, brewed and served with the utmost reverence to the bean at the group's restaurants which include Spruce, the Village Pub, Pizza Antica and its forthcoming restaurants—Café Des Amis and Mayfield Bakery & Café—opening this winter.

F&W received four different bags of beans that earned raves across the board, particularly the Kenya AA Tassia, which had remarkable blueberry aromatics. Newly minted coffee snob Andrew Green, wine and spirits director of Bacchus, compares the Kenya AA Tassia to a first-growth Bordeaux or a great Napa Cabernet.

“As you know, they say great wine is made in the vineyard. The same is true with coffee—the best coffee comes from the best growers. Our role as the roasting company is to shepherd the high-quality green coffee through the roasting process, manipulating it as little as possible, leaving as much of the single-origin character in the bean as possible,” says Green.

Other San Francisco restaurants, like Masa's, are already placing orders, and in January, ROAST will be sold at several Bay Area restaurants. An e-commerce site will be running in about a month.