All Good Things, the European-style food marketplace, opens at 102 Franklin on Saturday, Sept. 1. As a preview, we’re meeting the vendors. Next up is one of the most anticipated, Blue Bottle Coffee. (Previous posts were about Dickson’s Farmstand Meats, Blue Marble Ice Cream, Nunu Chocolates, Orwasher’s Bakery, and Polux Fleuriste.)

Founder: James Freeman

A brief history of Blue Bottle: “I opened Blue Bottle in August of 2012 2002 in a 186-square-foot converted potting shed behind the Oakland restaurant Doña Tomás, roasting coffee seven pounds at a time. Little by little we added a few kiosks and cafés until we have have several in San Francisco, a roastery, kitchen, and coffee bar in Oakland. We opened our Williamsburg roastery and coffee bar in March of 2010, and earlier this year we opened shops in Chelsea and Rockefeller Center. We have a book coming out October 9 and we’ll be at 92YTribeca to talk about it on October 17.”

What makes Blue Bottle stand out: “We emphasize freshness—we keep our roasteries close to our cafés so we can get beans in the hands of our customers within 48 hours after roasting. all hot coffee is prepared to order: ground, and poured individually in drip bars of our own design. Our roasteries in both Oakland and Brooklyn are certified organic, so we have a lot of organic coffee options as well as  coffees traded directly with farmers too small to afford certification. We make all our baked goods in house, so everything we sell to eat is made in our kitchens either in Brooklyn, Oakland, or the sculpture garden of the San Francisco Museum of Modern Art.”

What shoppers can expect at All Good Things: “We will make the usual type of espresso drinks (espresso, cappuccino, caffe latte, etc.), plus individual pour overs, plus our very popular New Orleans–style iced coffee and a single origin iced coffee. We’ll have beans to sell, a little bit of coffee gear (space permitting), and a few baked goods from our Brooklyn kitchen. All of the coffee we serve will be roasted in Brooklyn. The barista staff has been trained at our facility in Brooklyn, and the manager, Sanja, has come from our shop at the roof garden of the SFMOMA. Come say hi!”