Coffee Chronicles: SF Contraband Coffee

Contraband Coffee

Larking Street, Nob Hill. I can tell, walking in off the street into this tiny rogue coffee purveyor, lazy indie rock sounds of Chris Night’s “Go on Home” serenading me in off the sidewalk, this… this is where the locals of Nob Hill, who are in the know, go for their daily neighborhood fix of caffeine.

Contraband. The name says it all. This is the place where drip isn’t even an option – so don’t think you’re getting’ out fast. Settle in let the conversations and clanking of stainless steel and porcelain buzzing about the small shoppe sink into your psyche. You’re here to hang with the locals, get what the barista tells you he’s drinking today, look at the local art hanging on the walls and enjoy being a little snooty knowing you’re sitting in THE SPOT in Nob Hill – all other coffee shops in the area are just, well…. Not gonna cut it.

I got the Costa Rican blend, along with a Cortado…. Because, well…. One of us has to flex our coffee house snobbery this weekend. A Cortado is much like a Macchiato – just espresso and a little warm steamed milk – the difference, you ask? A Cortado, from the Spanish word cortar,“to cut”, is a popular drink in Portugal and Spain that is Espresso coffee “cut” with a dash of warm milk to reduce the acidity of the coffee. It is served (always) in a special short glass, that should have a metal ring around the base and metal handle. This delicious and creamy treat is on point, here at Contraband – so smoothe – no sugar needed. One would call it Cortadini, if they were in Cuba, or Tallat in the Catalan region. However, it is important to distinguish the difference between this and the Italian Caffe Macchiato. A Macchiato is simply Espresso poured over a small amount of hot foamed milk. The Macchiato has a lot to do with the method of making the drink. The word Macchiato, means “spot/dot/stain”. So when making a Caffe Macchiato, the dollop of foamed milk always always always goes into the cup first, then the espresso should be poured directly through the center of the foam – creating a dot or spot in the middle. This process also infuses the foam with the espresso flavor. Education: You’re welcome.

They have homemade donuts here that are drizzled with butterscotch glaze and fresh bacon. Need I say more??? This is a definite on the come again list. #Chloejasmineliving #contrabandcoffeeSF #ChloesCoffeeChronicles