Eater SF reported yesterday that the Four Barrel back-alley coffee cart is no longer—the end of an era of clandestine caffeination? Perhaps, but in this case the end of one era is the beginning of another. We caught up with Four Barrel owner Jeremy Tooker, who is in the midst of putting the finishing touches on his coffee house, which he expects will be up and running by Saturday. “It’s gorgeous!” he exclaims (in a charmingly immodest fashion, given that he designed and built the space himself, using recycled and repurposed wood).


Hey Mr. Tooker, what's brewing at Four Barrel?
Photo by Stefanie Michejda

The beans (sourced collaboratively with Stumptown Roasters, in Portland) will be roasted in-house in a 15 kilo roaster; truly curious coffee-geeks can join Tooker for a once-daily “cupping.” (Wondering what cupping is? Don’t be shy: click here for the scoop.) The beverage menu here is straightforward—“Just the usual,” says Tooker, “and no non-fat milk.” That means you can forget about pumpkin-pie lattes and mochas and, in fact, you can forget about different sizes—each beverage will be offered in only one size. And while they’re still toying with morning pastries, there are plans in the works to serve Dynamo Donuts (go Dynamo, go!) and pie (though the pie supply-lines are still being hammered out, possible contenders include neighbor Mission Beach Café or a newcomer called—really—“Baking Pies and Taking Names.” Another thing Four Barrel won’t have: Wi-fi. Bring a book, talk to your friends. Drink coffee. Stop working for a minute. Chill out.

Four Barrel, located at 375 Valencia St., will be open seven days a week (Mon–Thurs. from 7 a.m. to 8 p.m.; Friday, 7 a.m. to 9 p.m.; Saturday 8 a.m. to 9 p.m.; Sunday from 8 a.m. to 8 p.m.). Welcome to the ’hood!