News

Between Ten and the newly re-opened Bar Nine, we have cut our coffee waste to zero. We have cut water consumption by over 100%, and we have cut power consumption by 20-30%. These are extraordinary figures only possible through the development of Pure Espresso. At our bar in Culver, the entire bar experience now is like a tasting room, a wine bar but for espresso. We’re serving 4 espresso offerings a day, including our Decaf, and serving things like espresso flights that would have been challenging to consider before. It’s the most fun I’ve ever had serving coffee, and it’s the most sustainable way I’ve ever done it.

Since Bar Nine started, one of our founding goals was to do whatever we could to make a positive difference in the world around us. On the sustainability side, in addition to being partially solar...

Originally appeared on Sprudge.com Written by Zac Cadawalder I love a good pop-up, and Los Angeles’ Bar Nine is adding an interesting twist to the temporary coffee bar. Inspired by the Japanese manufacturing concept known as Jidoka, which...

by Zayde Naquib Starting January 1st 2016, we will be eliminating tips at Bar Nine. One of the founding principles this company was built on was hospitality, as well as offering work in this field...

by Zayde Naquib Today through Saturday we will be at the US Coffee Championships, hanging out at the Modbar booth talking pressure profiling.  Because of this, I wanted to post some thoughts we had on the...

“Simplify, simplify.” -Henry David Thoreau One of the fundamental driving forces for us here at Bar Nine is making great coffee simpler for our end user; whether that is the guest coming into our cafe,...