News

  1. 3rd Wave Artisan Coffee Roasters

    07/29/10 -

    Nice little article in Bay Area Bites

  2. Spicehound and Barefoot make magic

    07/16/10 -

    Spice Hound is excited about our new partnership with Barefoot Coffees (www.barefootcoffee.com). This awesome globe-trotting coffee company that locally roasts their beans in San Jose has fantastic coffee. We knew we had to make coffee rubs from their luscious coffee beans. We are now selling two coffee rubs at farmers markets, online and at Barefoot Coffee Bars:

    Spicy Mole Rub – Our spicy mole is a dry rub created with guajillo, ancho and chipotle chiles, Guittard cocoa powder and featuring Barefoot’s Brazil Redcab. A spicy, rich, sweet, complex blend of chiles, spices and coffee that is wonderful for chicken, pork and beef.

    Thai Coffee Rub – Based on a traditional Thai coconut curry, our rub has rich coconut milk, chiles and features Barefoot’s Guatemala Vista Hermosa. Fantastic on everything. Try it with fish, chicken, vegetables, pork or beef. Create a curry by adding your favorite broth or stock along with vegetables and/or meat.

    Both of these rubs are available at Barefoot Santa Clara Coffee Bar and soon online as well.

    Did you know Spice Hound is on Facebook and Twitter? Follow us on Facebook at http://tinyurl.com/spchndfb and Twitter at www.twitter.com/spicehound

  3. New Coffee Playland

    07/16/10 -

    Our new coffee playground is finally open and serving up coffee love. The new Barefoot Santa Clara Coffee Bar is clean, culinary coffee sweetness. Come on down and experience it yourself. Here are some new photos to drool over.

    it is sweet and smooth.

  4. Barefoot Santa Clara Coffee Bar Remodel

    06/25/10 -

    Barefoot Santa Clara will be closed for remodeling Sunday July 11th at 5pm. To build our brand new COFFEE BAR! We reopen Wednesday morning the 14th at 7 am.

    We are always striving to reach coffee perfection. Our goal is to deliver an exceptional coffee experience that recognizes and rewards every hand in the coffee chain. We are working to improve every ingredient, process and drink so we can always deliver what we do best. Our goal is more complete sustainability and transparency. We also want to improve both the quality of your coffee and the efficiency of process and delivery so you can enjoy your coffee even more.

    We have made quite a bit of improvements to elevate drink quality, boost efficiency and speed of drink preparation and raise the quality of service. We have literally flipped the whole process around and re-engineered the coffee experience to deliver higher quality, cleaner flavors and better service. It will be a bit weird and crazy at first like a new car or a hot new date. It might even take a few moments longer, but trust us, it’s worth it. All the best things in life are.

    Come by the morning of Tuesday the 13th of July to get a taste of our brand new hand poured coffee bar.

  5. A Passion For Coffee

    04/29/10 -

    Eucalyptus Magazine did a cover story on Barefoot Coffee in the April issue of their magazine. Here is the story.

    “Barefoot Coffee takes its beans very, very seriously. Desiree Hedberg

    I never thought I was a snob about anything. I eat what I’m offered. I know how to be polite about others’ culinary passions—to nod and smile when they swear that such-and-such is the best fill-in-the-blank they’ve ever tasted. When a friend said, “Barefoot is the best coffee in the valley,” I took it with a grain of salt. I nodded. I smiled. I wasn’t going to judge—yet. We ventured to Barefoot’s unassuming coffee shop in Santa Clara. One step inside reminded me why this small company is like the friendly neighborhood dog that everybody loves. Their café is filled with eclectic art, unassuming hippie-types writing novels, and brooding teens clustered in comfy, mismatched chairs, having existential conversations over lattes. That day was when I had my first espresso from Barefoot Coffee. It was rich, velvety, and smooth. It floated over my tongue like a silvery fish shimmying through clouds. It rolled off the back of my tongue, leaving nothing but soft, silky essence and the taste of slightly darker, brooding chocolate. It was a glimmer of a naughty, late-night binge that leaves you secretly pleased, but just a little ashamed. This is what coffee is supposed to taste like.”

    Read the rest of the story