Happy Holidays from Mr. Espresso!

This holiday season, as a cool winter breeze and the aroma of freshly roasted coffee waft through our warehouse, we reflect on how thankful we are for our loyal customers and amazing staff. We are truly blessed to be able to be part of the Bay Area community and give back to local charities as much as we can. We would like to extend a warm holiday Thank-You to Meals on Wheels, Make-A-Wish Foundation, Doctors Without Borders, Chefs Giving, the Game Theory Academy, Wow Farm, the Alameda Food Bank, City Slicker Farms, Food Shift, Grounds for Health, Oakland Public Education Fund, and SF Fights Fire for allowing us to be apart of your organizations every year, and for allowing us to help you give back to the Bay Area.

For the last 39 years, our very own Carlo Di Ruocco, founder of Mr. Espresso, has differentiated himself within the coffee industry landscape in the Bay Area and beyond. An early pioneer of espresso in America and the only roaster in the United States to roast exclusively over oak wood fire, Carlo has passed this tradition on to each member of our family, as we continue working together to carry out his coffee roasting legacy now and for generations to come. As a family-run business, nothing speaks more to our love of and dedication to family better than the holidays.

From our family to yours, we hope you enjoy recreating these recipes at home, while making very special memories of your own this holiday season! And from all of us here at Mr. Espresso, we would like to wish you a wonderful holiday season and a happy new year.

Seasonal Winter Mocha by Chef Laura Cronin of Perbacco & Barbacco in San Francisco

2 oz SugarWinter Mocha
1 oz 
Cocoa Powder
1 orange
for Orange Zest and Juice
2 tsp 
Cinnamon, Ground
1 oz 
72% Dark Chocolate
1 cup
Heavy Cream


  1. Bring the sugar, cocoa powder, orange zest, juice, and cinnamon to a boil. Let sit out and infuse for 10 minutes.
  2. Add your espresso.
  3. Add the chocolate and blend until combined well.
  4. Add the cream and blend. Strain.
  5. Enjoy




Winter Spiced Latte by Chef Kimberly Bugler of Scala’s Bistro, San Francisco.

The Winter Spice
2 tbsp Black Peppercorns
8 Anise Stars
1 tbsp Whole Cloves
4 sticks of Cinnamon
4 tsp Powdered Ginger


  • Put Peppercorns, Anise Stars, Cloves and Cinnamon in spice grinder and process until finely ground.
  • Mix freshly ground spices with powdered Ginger and sift to remove any large pieces that remain.
  • Keep in an airtight container. This spice blend will stay fresh for several months.

The Syrup
2 cups Sugar
1 cup Water
1 tbsp. Corn Syrup
4 tsp. Winter Spices


  • Bring all ingredients to boil for 2 minutes. Remove from heat and cover.
  • Allow to steep for 10 minutes.
  • After steeped, pour through mesh strainer. (It is fine if spices remain in syrup.)
  • Keep Syrup in the refrigerator for up to 1 month.

Spiced Latte

Combine Together for the Winter Spiced Latte
1 oz. Syrup
2 Shots of Espresso
Pinch of Winter Spice
6-8 oz. Steamed Milk


  • Add 1 of Syrup to your cup.
  • Pour 2 shots of Espresso on top and stir.
  • Add Steamed Milk
  • Garnish with Winter Spices.
  • Enjoy!




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