Saint Frank Coffee
Coffee shop · Inner Sunset ·
Minimalist space, excellent espresso, inventive competition drinks, patio
Minimalist space, excellent espresso, inventive competition drinks, patio
"Opening in a former Starbucks in the Inner Sunset, this newest Saint Frank cafe delivers the same top-tier coffee the brand is known for, and in the early weeks you may spot Jason Yeo—fresh off a third-place finish at the United States Barista Championship—making drinks." - Dianne de Guzman
"Saint Frank is a coffee shop that’s notched its third SF location, this time in the Sunset. Expect the same minimalist space and excellent espresso drinks this place is known for." - Julia Chen
"Opening summer 2025 at 744 Irving Street, this third shop is slated to take over the longtime cafe space; owner Kevin Bohlin says the timeline is confident because "the space is already permitted and designed for a cafe." He and co-owner and wife Lauren Bohlin moved to the Sunset two years ago and wanted to be able to walk to the cafe like they used to: "I lived two blocks from the original for a decade, it was really special," Bohlin says, and he adds, "There’s a San Francisco energy gravitating in this corridor." The menu and offerings will mimic much of the standards at the original and SoMa locations, with food supplied by Juniper, the couple’s newish choux-forward and croissant-happy bakery in Polk Gulch. The new location is substantially larger than either prior spot, includes a small patio built into the building, and will host a larger, super-long bar than any prior spots; a second station on the bar can open during peak hours and "doubles as a place for special, more intimate services for customers." Following recent competitive success — Jason Yeo took third in the United States Barista Championship, eight points from first — customers can order some of Yeo’s inventive drinks: freeze-dried, custom-made, milk-based cappuccinos ("the stuff of wizards") and beans sourced specifically for the national competition, part of a trend toward curated coffee omakases. As Bohlin puts it, "We are a competition company. This isn’t an experience just for judges. It’s open to everybody." - Paolo Bicchieri
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