The student-run magazine of San Francisco State University

Xpress Magazine
The student-run magazine of San Francisco State University

Xpress Magazine
The student-run magazine of San Francisco State University

Xpress Magazine
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A Brew Overview

September 20, 2012

Written by Erin Browner


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A chocolate operator oversees the roasting of the cacao beans at a low temperature for long periods of time at Dandelion Chocolate on 16th St. in San Francisco, Calif., on Feb. 17, 2023. The roasting time and temperature affect the outcome of the flavor of the chocolate, like anything in cooking, and is a trial and error process for making chocolate when new beans come into the factory. (Tatyana Ekmekjian/Xpress Magazine)
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SF State's Station Cafe, shuttered during heavy rain. The cafe is open weekdays and often serves commuter students early mornings. (Eian Gil / Xpress Magazine)
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Alex Gómez Uribe, a Jalisco native, holds a bottle of mezcal from Mezcal Totoy in Oakland on March 11, 2022. The contents in the bottle were produced by Antonio Leon, a “Maestro Mezcalero” and the maguey used to make this particular mezcal was Jabali. (Bianca Heredia / Xpress Magazine)
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The student-run magazine of San Francisco State University
A Brew Overview