It's A Grind Coffee House

It's clean and the people are friendly. The best part is the freshly made, pretty strong espresso made coffee drinks. It tastes so much better than other coffee places that keep the coffee reheated and then use it as needed. It's a Grind Coffee must make the espresso shots as they are making your drink. It's an extreme difference although the prices run fairly high. I think it's worth the extra few bucks for the better quality coffee.

The guy that makes the food has incredibly dirty fingernails. He does wear gloves while handling food, but you have to wonder what he's touching in between.

Nice clean place, nice bright lighting but seating areas not as cozy. It seems place to stay and have a cup during warm climate than cold and rainy . The tea options is limited but what they have is good. Have yet to try their coffee. Prices seems on the higher end but it maybe in par with other similar businesses.

I am back in less than a week. I love this place!
I hope it gets an app soon ????.
Thank you for coming to the neighborhood.

It is a pleasure to both review and rate this new establishment. I waited for it to open for some time, but it finally has and I went there this morning for the first time.

Let me first mention that I am a ridiculous coffee geek. I won't bore you with my knowledge, but it is extreme. In fact, knowing how good a coffee can be by way of how it is made has led me to making some less and glorious reviews of other coffee houses, such as the Starbucks in South Shore Center (they're really never going to have it together) and others whom I got a one hit wonder out of because I was able to rapport and walk through a barista on how to make a proper pourover. But then the barista leaves and it is lost upon other staff how to excel, so I had to downgrade badly brewed coffee subsequently.

However, I am thrilled to announce that San Leandro's It's A Grind, run by Hersh Walia, is going to beat both our local Starbucks and Peet's because they understand the science behind brewing great coffee, whereas Starbucks does but cannot make it work on the individual barista level.

That's bad for what makes it into your cup.

Now if you have had a Starbucks clover machine coffee and really like it compared to drip Starbucks, you are going to love the Curtis pourover machine at It's A Grind San Leandro and happily divorce the Starbucks Clover brewing method, as well as their sloppy, variegated pourover process as well for science noncompliance.

I won't bore you with why, but I will give you a hint in one word. Science. Its A Grind respects and utilized brewing science, whereas Starbucks and Peet's (Owned by Starbucks for some years now, if you didn't know - that's right, your Lone Comic Local Guide does the homework and downfield research for you so you can trust and rely on my reviews) probably respect the science but don't use the theory accurately and it is entirely evident in the finished product cup in terms of flavor disappointment.

But that is all part of the decades old 'cream and sugar, syrup and flavoring' scandal the industry has perpetrated upon the public for a long time at great cost to you and great profit to them.

The mantra of Specialty Coffee is "It's what comes out in the cup that counts." In case you don't know it, coffee farmers have a saying, "I spend nine months giving my love, sweat, soul and heart to coffee growing just to see a barista ruin my life's work in five minutes."

I have seen this time and time and time again at dozens of Starbucks bay wide. Only three times have I had an experience worth rating highly, and two of them were one hit wonders I later had to downgrade.

That won't happen at Its A Grind San Leandro. They respect the science because they are intelligent enough to know what it does for flavor, and hence flavor, so goes your coffee experience.

In case you don't know, proper coffee science in specialty coffee has gone from five percent of the market to 40% in six years. Globally. Starbucks has closed 1500 stores in Europe and closed that continents headquarters. We are witnessing a brand in decline and I am over the moon about that because they were so overrated it made me sick.

Go to Its A Grind Sand Leandro. Get a pourover. Be patient. Good coffee takes time, but great coffee takes a little longer. And when you get it, just add milk. Why? Because big coffee doesn't want you to know a little secret. When coffee is brewed with science at the heart of the process, it has creamy and sweet characteristics built into the flavor profile.

And if you really want to science out with me, and I know you do -- use whole milk, not half and half, so that the "protein bridge" is joined.

What does that mean? The protein in coffee and the protein in whole milk (not half and half or non fat or two percent, mind you) are identical.

And that my friends and followers, means your taste buds are going to say to you as they already have to me, "Bring me back to Its A Grind, bud."

Happily yours,

The Lone Comic TM
Defender of Creativity and Entertainment SM