The apocryphal tale goes like this: In the late 1600s, the Turkish army swept across much of Eastern and Central Europe, arriving at Vienna in 1683. Besieged and desperate, the Viennese needed an emissary who could cross Turkish lines to get a message to nearby Polish troops. Franz George Kolshitsky, who spoke Turkish and Arabic, took on the assignment disguised in Turkish uniform. After many perilous close calls, Kolshitsky completed his valiant deed, delivering news of the Poles’ imminent rescue to Vienna. On September 13, the Turks were repelled from the city, leaving everything they brought, including strange bags of beans, which were thought to be camel feed. Kolshitsky, having lived in the Arab world for several years, knew these to be bags of coffee. Using money bestowed on him by the mayor of Vienna, Kolshitsky bought the coffee and opened Central Europe’s first-ever coffee house (The Blue Bottle), bringing coffee to a grateful Vienna. In the early 2000s, in Oakland, California, a slightly disaffected freelance musician and coffee lunatic, weary of the commercial coffee enterprise and stale, overly roasted beans, decided to open a roaster for people who were clamoring for the actual taste of fresh coffee. Using a minuscule six-pound batch roaster, he made a historic vow: “I will only sell coffee less than 48 hours out of the roaster to my guests, so they may enjoy coffee at peak flavor. I will only use the finest, most delicious, and responsibly sourced beans.” In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee and began another chapter in the history of superlative coffee. Now, more than fifteen years later, and thanks to the enthusiastic support of many loyal guests, Blue Bottle Coffee has grown to a network of cafes across the U.S. and in Japan. We are still united by the simple purpose of getting great coffee to everyone who asks for it. We have gotten evenmore specific about freshness and peak flavor. Improbably and delightfully, there are hundreds of us now.