On a recent trip to San Francisco I stopped at Four Barrel Coffee to check out the setup and stop for a cup of Kenyan. The pour-over bar near the entrance was a good place to slow down, watch the process, and learn about the coffee. On the other side of the bar was the roaster where you could watch the green coffee transform. Whether you take a class on 'roasting at home' or stop for a quick cup, you're bound to learn something. The line was out the door, but moved quickly.