from The Caffè by Mr. Espresso This refreshing cold brew is a warm weather favorite at The Caffè. It was inspired by a previous collaboration with our friends Chef Jonathan Sutton Cicotti and Chef Tony Ferrari, from the now-shuttered Hillside Supper Club, a Bernal Heights favorite.    Recommended Coffee Mr. Espresso FTO Dark Roast Guatemala Codech yield: single serving INGREDIENTS Valencia Orange Simple Syrup 12 oz raw (turbinado) sugar 8 oz water 3 Valencia oranges, zested 1 Tahitian vanilla bean Cold Brew Coffee 480 grams (about 2 cups) cold water 56 grams (about 12 Tbs ..read more

“Our new flagship store combines our unique perspectives on coffee and roasting while personifying our Italian background,” – co-owner Luigi Di Ruocco. The long-awaited opening day arrives! With the recent opening of our very first brick-and-mortar retail location, The Caffè by Mr. Espresso, we were delighted with this two-part feature in Barista Magazine Online. Writer Eddie Gomez took a quick look back at our 45-year history, a unique prelude to this milestone. “…The Di Ruoccos’ foundational role in establishing espresso cuisine on the West Coast is legendary,” writes Eddie. (See par ..read more

KTTS talks to John Di Ruocco & Luigi Di Ruocco for Founder’s Friday We were thrilled with the invitation to join Chris Deferio, founder of the Keys to the Shop Podcast, geared toward coffee professionals, yet still a fascinating listen for any coffee lover who also craves to know more about the coffee industry. The Di Ruocco brothers, John and Luigi, enjoyed a deep dive with Chris, discussing our 45-year-old company: from its founding by their father Carlo Di Ruocco, to remaining committed to the traditional Italian craft of wood roasting coffee against the backdrop of a changing coffee ..read more

by Domenica Marchetti Mr. Espresso Ambassador Domenica Marchetti, Italian cooking maven, instructor and food writer (eight cookbooks plus Buona Domenica newsletter), shares her version, based on her mother’s recipe. Says Domenica, “This iconic Italian dessert originated in Treviso, in the Veneto region of Italy, but is now popular all over the world. The name translates to ‘pick-me-up,’ and that is just what this coffee-spiked treat does. Make tiramisù the day before you plan to serve it. This gives all of its separate, delicious components—the savoiardi, the coffee, the mascarpone pastry cre ..read more

by Domenica Marchetti @domenicacooks and Buona Domenica Domenica’s recommendation: If (like me) you love truly robust espresso, with deep chocolate and toffee notes, Neapolitan is your blend! If you prefer it a bit more tame, but still rich, try Tuscan or Triestino roast. Any of the three make delicious zabaglione. Recommended Coffee MR. ESPRESSO NEAPOLITAN, TUSCAN and/or TRIESTINO INGREDIENTS 4 large egg yolks 4 to 5 Tbsp sugar 2 Tablespoons Cognac 1/3 cup freshly brewed espresso, slightly cooled whipped cream EQUIPMENT espresso machine or a stovetop Moka (Domenica uses the Rocket Appa ..read more

by the team at alley + vine Try this unique coffee cocktail from the folks at mr espresso sven bridges v Alameda, to give you just the right boost. Made with Xtabentun, an anise liqueur from Mexico’s Yucatan region gives the drink a unique licorice, honey and floral flavor. Combined with Mr. Espresso Seven Bridges Blend, then rounded out with tequila blanco and Kahlua, this tasty cocktail will deliver! Recommended Coffee MR. ESPRESSO SEVEN BRIDGES BLEND INGREDIENTS ¾ oz Tequila blanco ¾ oz Kahlua ½ oz Xtabentun 1 cup brewed, then chilled Seven Bridges Blend coffee, black EQUIPMENT coffe ..read more

by Chef Jen Biesty of Shakewell For the holidays or any special occasion, these Chocolate Espresso Pudding Cakes by Chef Jen Biesty of Shakewell, Oakland, can’t be beat. The single-serve cakes are irresistibly topped with whip cream created with a touch of Mr. Espresso’s Neapolitan Blend. Perfection! Recommended Coffee MR. ESPRESSO NEAPOLITAN BLEND INGREDIENTS Cake 300 g (~5.3 oz) bittersweet chocolate (70%) 200 g (~10.5 oz) unsalted butter 1.5 teaspoons kosher salt 2 whole eggs 4 egg yolks 1 teaspoon vanilla extract 1 cup granulated sugar 3 oz espresso or about 1 shot of espresso Whippe ..read more

“We know the industry well and have a unique vision and approach to specialty coffee,” he said, reminding Nosh that Mr. Espresso has been in action longer than most of the region’s biggest coffee destinations. “This is a continuation of the traditions of Italian-style espresso that we inherited when we started the company in 1978, blended with contemporary North American-style coffee culture.” – Luigi Di Ruocco to Nosh Oaklandside/Berkeleyside Nosh reports: At the Caffe by Mr. Espresso, java-seeking patrons will belly up to a bar instead of joining a queue. We can’t wait to open our do ..read more

“Carlo Di Ruocco, originally from Salerno, saw his dream of roasting and selling Italian-style coffee come true in America, in San Francisco, where he founded Mr. Espresso almost 45 years ago. Today like yesterday, Mr. Espresso is proud of being a family-run business, guided by principles such as quality and sustainability.” – L’Italo Americano L’Italo Americano reports on our history, deep Italian ties, and what’s next, too! We love to tell our story! And who better to tell than L’Italo Americano, the oldest Italian-American newspaper in the US. Grazie mille L’Italo Americano for shar ..read more

by Michael Carlisi, formerly of Adesso, & Luigi Di Ruocco The corretto is a traditional Italian coffee bar drink where an espresso shot is “corrected” with the addition of spirits. Most commonly, the popular alcohol grappa is used in a corretto. During the heyday of Oakland’s now-closed Adesso (Piedmont Avenue), we teamed with mixologist Michael Carlisi to pay homage to this classic Italian espresso beverage. This version is a nod to the corretto as enjoyed in Southern Italy. A spin-off of also shuttered, former Piedmont Avenue staple Dopo, Adesso enjoyed a lively run from 2009-2017. Both ..read more