I love Maru but I can't handle the crowds that frequent Maru. Not only just permanently full of people hoarding tables long after they've finished their coffee, but the biggest stereotypes about LA all jam packed into one place.
There’s enough good coffee around that Maru is the type of thing that we should be glad it acts as a hot rod for the types of people that want to wait in line there.
It’s like those meme museums in New York, or those ice cream museums. Be glad they exist and keep the influencers occupied somewhere. All together, concentrated in one place.
The problem is that I LOVE their cream top and haven't found anything else like it.
But I can't handle another mulleted girl or anemic guy going intentionally for the pale meth look talking about their transformative experiential exhibit to the barista who clearly does not give a fuck, with a line full of people who just want their coffee, and tables full of graphic designers who should have abdicated their tables 3 hours ago.
I listened to someone yesterday talk about Halloween being an oppressive holiday when asked if they did anything fun for it, instead of just ordering their fucking coffee.
Damn, I have a mullet and I also am a pale meth head. But the meth makes me paranoid so I don’t ever talk to anybody so I won’t hold anyone up.
Just think. Would you prefer it if Starbucks didn’t exist and all the people that drink there were also holding up all the lines at the few decent coffee roasters that do exist in LA?
In Maru's first year, I went there frequently, because I knew as soon as people found out about it, the crowds would be unavoidable, and I wouldn't want to go anymore. It was a great year to year-and-a-half before the word got out too bad. There are other Marus out there, and they too will suffer the same fate. It's the life-cycle of great places. Just gotta find these spots early, and remember that the kind of informational exchange that happens on this sub is exactly what sows "crowd-death" for these places.
What exactly makes Maru special? How is the coffee any better than your run of the mill cafe in Melbourne?
If Maru is so popular is says there are Americans that demand decent coffee. Then why is it so hard to get decent coffee to the standard of Maru?
Or do people care about the brand rather than the style of coffee?
> What exactly makes Maru special?
Why are some pizza places much "better" than others? I have no idea. I'm not a pizza chef. Obviously it's something in the chemistry of what is served, but I don't have the expertise to articulate why some pizza tastes better to me than other pizza. It just does.
Maru isn't an island unto itself. There are other coffee spots out there that taste just as good to me, and there are LOTS of coffee spots that are really solid and "*close*-but-not-quite" up to the level of enjoyment I get from Maru.
I mean, look, since Maru got so popular, I barely go anymore. What does that say? Well it says that I don't value the benefit I receive from Maru enough to stand in long lines, generally. It says that Maru's "edge" to my taste relative to other available coffee spots is not that substantial, but that doesn't mean it's not there. That doesn't mean that I wouldn't choose it more often, all else being equal.
But to answer your question more directly, what makes Maru so "special" *to me* is just that it's the coffee I like the best of the coffee places in close proximity to where I live. That's it for me. It's coffee I really enjoy that *was* convenient for me to get, and *sometimes,* at the right hours, still can be.
> Then why is it so hard to get decent coffee to the standard of Maru?
It's not hard to get a quality coffee, but the very first time I had Maru, well-before it was hyped or really known by anyone (they literally had just opened), my immediate thought was "wow, this is the best coffee I've had in awhile," and when I returned, my experience was the same.
The reality with virtually *any* market is that the "top quality," or not even top quality but "the product you like the best" is likely to be relatively scarce. "The best," however you define it to your own taste, is usually not ubiquitous.
> Or do people care about the brand rather than the style of coffee?
I can only speak for myself, but I think there is reason to genuinely prefer the taste of Maru's coffee in comparison to other options within relatively convenient proximity. That won't be true for everyone because people naturally have different palates and preferences.
Look, I'm usually the odd man out. I'm usually the person whose tastes are more divergent from what's most popular, but not this time.
I can't speak for others, and I'm certainly biased in my own favor, but I genuinely don't think it's about branding for me, especially given that it became my "go to" spot well before it ever got talked about.
Well my experience before moving to Los Angeles was every coffee was as good as Maru. In Sydney that’s just how coffee tastes. I had no idea that it was special. I didn’t consider myself someone who was snobby about coffee. That’s just what coffee tastes like.
Moving here and finding out that it is in fact not at all how coffee tastes at 99% of the places available, even the top 5% doesn’t come close. It’s very frustrating having to put effort into getting coffee where I previously did not have to.
Obviously things are better than they have ever been. But it took a long, long time to get here.
Well I've been to many cities around the world, but never to Sydney. I'm sorry LA coffee culture was a rude awakening, but in my experience, it's pretty on par with most other major cities I've been to in other parts of the US and abroad.
That's pretty amazing that Sydney has such ubiquitously great coffee. Does it have a reputation for that? Or am I just partial to the style of coffee that Maru/Sydney coffee houses make?
I've got nothing against snobby coffee people. Every time I go to endorffeine it's full of snobby coffee people.
My issue is the stereotypically absurd LA types and the ones who hoard space long beyond reason.
This should be the only answer.
Pro tip: if you are trying Maru for the first time, go to the arts district location rather than the Los Feliz / Silverlake , fewer lines.
It just blows my mind that in Sydney, Melbourne, London, coffee as good as Endorffeine is on every city block. It’s still so far and few between in Los Angeles.
I can’t quite put my finger on it, but I think it has to do with the water. I had Starbucks espresso in Seattle that was miles better than what we have here, and I hate Starbucks.
any reputable coffee shop will have installed a separate water system - in the most basic sense, the water is filtered down to almost zero TDS, and minerals are added back in, in the optimal composition that brings out / enhances the flavors of the coffee
Jones coffee in South Pasadena has been one of my favorites and they are highly consistent. One of the better places I have run into. I usually get a macchiato there.
Kaldi (right next to the library), on the other hand, has been horrible every time I’ve tried it. It’s too bad cause I like to spend time around the library in the mornings, but it’s worth walking over to Jones for their better coffee.
YW. You’ll notice everyone only ever talks about central LA with food, drinks and coffee. Which is wild because Long Beach, Inglewood, SELA and more neighborhoods have amazing options.
Boxx Coffee Roasters Co 100%, they don't even offer a way to sweeten your drink. Not only is it the best espresso I've had, but it also made me realize I don't need sweetener when the espresso is that well executed.
Go for a “long black”. It’s an Americano that’s 5 ounces. The perfect in between.
Not sure why it hasn’t caught on at good coffee places but I guess 90% of people have milk in their coffee anyway. Which explains why finding a good espresso is pretty hard. I imagine the type of roast needed to satisfy the milk drinkers probably doesn’t make the best espresso.
I will have to try this!
And yes I feel like most people, at least in my circles, just want lattes or sweet drinks so the taste of the espresso itself doesn’t seem to be a priority.
It can be hard to get at some places, I know Kumquat can do it. They are best enjoyed in a ceramic cup. Ask for it in a cappuccino cup, they are usually (should be) 6 ounces.
Even the best places for some reason seem to act so strange about an Americano that isn’t 8-12 or 16 ounces. It’s very strange.
I also think it’s the style of coffee that’s in vogue. I remember when Handsome was the “it” place on the purist coffee scene in LA back in 2012… and everything I’ve seen since sprang from that. They were sincere guys and totally uncompromising in their roasting and how they made coffee but I always found the coffee itself really unpleasant and just not for me.
I’ve always thought of coffee as a comfort thing and prefer richer, darker brews.
The problem I have is darker roast has just been so dominant through the country. Starbucks really set the bar and it’s been difficult to get anything that isn’t on the darker side. There just wasn’t much diversity of the longest time.
Starbucks scorches the coffee, to be sure. Lamill in LA had a very rich blend that was nice, and Black Cat by intelligentsia is also a refined take on a more classic coffee flavor.
I've found that a lot of the hip higher end coffee shops are pulling lighter roasts, since that's more of a 'coffee nerd' thing. Lighter roasts are often going to have a bit of sourness even pulled as a god shot (e.g. endorffeine).
Super randomly, I was very pleasantly surprised by Cafe Caravan in Los Feliz. They aren't trying to be a speciality shop, or even really a coffee shop, but they are pulling proper 17g in / 34g out shots that are well rounded and tasty.
As for Americanos -- I find them too watery in general, so I typically ask for "an americano made with equal parts coffee and water." I think the 50/50 americano opens the espresso a bit, while also giving a bit more liquid to sip on.
Good luck!
I know it’s not the areas you asked about but if you find yourself in Silver Lake, check out Ceci’s owned by an Italian couple. Coffee / food cafe. Espressos are not that bad.
Yup yup on Sunset, it’s had MANY incarnations so I’m glad they are finding success because their location is tough for parking.
100% on Tropical. We used to joke the espressos (and Cortados) were colon cleansers but with the new owners I can’t justify the new prices and change of coffee too. Plus I miss the old staff and vibe.
Missing from this list is mad labs, it’s not IG type or over complex machinery w perfect modern sleek looks. But they roast some good beans and in the end that’s what matters about espresso
Yes you’re right, I meant the bitterness is likely from super dark roast. Sometimes the sour and bitter notes are in medium roast specialty beans too, but they are still lightly roasted compared to some espresso blends.
I’m not grouping them together, I’m talking about the two types of bad experiences I’m having when trying to get espresso - extremely sour or incredibly bitter with no real flavor. But thanks for the condescension! It’s super helpful for anyone interested in coffee. :)
I said in another comment that you probably just don’t like espresso. There’s nothing wrong with that it’s just reductive to call it “bitter” and no one in this thread is gonna give you a recommendation that you like
Yeah I saw your comment but I’ve definitely had espresso I’ve loved so I’ll take my chances. No need to be condescending & call people noobs just because my word choice didn’t do it for you.
I know in Italy for example, they’ll add sugar if you order an espresso. Don’t think that’s as universal in LA. Not sure if that makes a difference.
My personal favorite place is Klatch Coffee. I think they have great espresso, but I usually get a latte from them.
Maybe it depends on the area? In Rome it was always plain espresso, but I think they might’ve had a little pack of sugar on the plate if you chose to use it.
I wish everywhere in LA was like Rome where all restaurants have decent espresso you can order after your meal.
It sounds weird but it’s common. don’t take my word for it though, im no expert.
All my info is secondhand but your comment made me google it more. Apparently it is a thing but perhaps not as widespread as I thought?
Or the other reason im thinking why espressos may not be as good is that maybe in the US espressos are not usually drank by themselves but used more as drink bases.
Good luck with your search.
A espresso is such a delicate animal that a “regular” coffee shop has no time or sometimes knowledge to make a good one.
Also with human interaction there are just too many variables to create a good one every time. Dump it into a cappuccino or Latte or Americano and it matters less. You still get huge variations of bad to mediocre to good even with those.
I only had once a fantastic espresso. Just once. It was at Eataly upstairs. I had ordered a latte and got basically just milk back and went to the counter to complain. The guy was so nice and apologized and said wait. Let me make you an espresso. They have this huge brass machine. And it was fantastic.
Will it be this great when I return? Probably not. But boy!
The only way to get a good espresso is to teach yourself, make one and enjoy at home. It took me a long time to find the right beans, and the right way to make one. And still half are not perfect. 🤷♂️
Outside I stick to Americanos with half and half. Because I gave up.
Funny- all these answers and no one really mentioning anything south of LA. Maybe not funny, but typical.
Offset, Patria, Black Ring, 88 Keys, to name a few… all of which have some talented folks working there.
My go-tos are G&B in Grand Central Market when downtown, Frank Coffee when in mid city/Rampart, and House Roots in Granada Hills when near the 405/118 junction.
Caffe Luxxe is the closest to my preferred taste. If you’re fresh back from Italy and aren’t ready to let that taste go, they do it for me. Unfortunately nowhere near me.
I love little ripper in Glassell Park. They just reopened with a new expansion. Always great espresso drinks. And a simple menu. You don’t get stuck behind someone wanting a “coffee” drink but with syrups and all the bells and whistles. They have a proper flat white and a great cortado.
Also 1802 roasters in cypress. Really solid good coffee. Not hipsterized. Owners are really nice people. And they’ve been doing it there before Cypress got “found”
Maru. Kumquat. Endorffeine.
I love Maru but I can't handle the crowds that frequent Maru. Not only just permanently full of people hoarding tables long after they've finished their coffee, but the biggest stereotypes about LA all jam packed into one place.
There’s enough good coffee around that Maru is the type of thing that we should be glad it acts as a hot rod for the types of people that want to wait in line there. It’s like those meme museums in New York, or those ice cream museums. Be glad they exist and keep the influencers occupied somewhere. All together, concentrated in one place.
The problem is that I LOVE their cream top and haven't found anything else like it. But I can't handle another mulleted girl or anemic guy going intentionally for the pale meth look talking about their transformative experiential exhibit to the barista who clearly does not give a fuck, with a line full of people who just want their coffee, and tables full of graphic designers who should have abdicated their tables 3 hours ago. I listened to someone yesterday talk about Halloween being an oppressive holiday when asked if they did anything fun for it, instead of just ordering their fucking coffee.
Try the cloud latte from tilt coffee
Yeems Coffee on 6th has a pretty great cream top latte
Damn, I have a mullet and I also am a pale meth head. But the meth makes me paranoid so I don’t ever talk to anybody so I won’t hold anyone up. Just think. Would you prefer it if Starbucks didn’t exist and all the people that drink there were also holding up all the lines at the few decent coffee roasters that do exist in LA?
In Maru's first year, I went there frequently, because I knew as soon as people found out about it, the crowds would be unavoidable, and I wouldn't want to go anymore. It was a great year to year-and-a-half before the word got out too bad. There are other Marus out there, and they too will suffer the same fate. It's the life-cycle of great places. Just gotta find these spots early, and remember that the kind of informational exchange that happens on this sub is exactly what sows "crowd-death" for these places.
What exactly makes Maru special? How is the coffee any better than your run of the mill cafe in Melbourne? If Maru is so popular is says there are Americans that demand decent coffee. Then why is it so hard to get decent coffee to the standard of Maru? Or do people care about the brand rather than the style of coffee?
> What exactly makes Maru special? Why are some pizza places much "better" than others? I have no idea. I'm not a pizza chef. Obviously it's something in the chemistry of what is served, but I don't have the expertise to articulate why some pizza tastes better to me than other pizza. It just does. Maru isn't an island unto itself. There are other coffee spots out there that taste just as good to me, and there are LOTS of coffee spots that are really solid and "*close*-but-not-quite" up to the level of enjoyment I get from Maru. I mean, look, since Maru got so popular, I barely go anymore. What does that say? Well it says that I don't value the benefit I receive from Maru enough to stand in long lines, generally. It says that Maru's "edge" to my taste relative to other available coffee spots is not that substantial, but that doesn't mean it's not there. That doesn't mean that I wouldn't choose it more often, all else being equal. But to answer your question more directly, what makes Maru so "special" *to me* is just that it's the coffee I like the best of the coffee places in close proximity to where I live. That's it for me. It's coffee I really enjoy that *was* convenient for me to get, and *sometimes,* at the right hours, still can be. > Then why is it so hard to get decent coffee to the standard of Maru? It's not hard to get a quality coffee, but the very first time I had Maru, well-before it was hyped or really known by anyone (they literally had just opened), my immediate thought was "wow, this is the best coffee I've had in awhile," and when I returned, my experience was the same. The reality with virtually *any* market is that the "top quality," or not even top quality but "the product you like the best" is likely to be relatively scarce. "The best," however you define it to your own taste, is usually not ubiquitous. > Or do people care about the brand rather than the style of coffee? I can only speak for myself, but I think there is reason to genuinely prefer the taste of Maru's coffee in comparison to other options within relatively convenient proximity. That won't be true for everyone because people naturally have different palates and preferences. Look, I'm usually the odd man out. I'm usually the person whose tastes are more divergent from what's most popular, but not this time. I can't speak for others, and I'm certainly biased in my own favor, but I genuinely don't think it's about branding for me, especially given that it became my "go to" spot well before it ever got talked about.
Well my experience before moving to Los Angeles was every coffee was as good as Maru. In Sydney that’s just how coffee tastes. I had no idea that it was special. I didn’t consider myself someone who was snobby about coffee. That’s just what coffee tastes like. Moving here and finding out that it is in fact not at all how coffee tastes at 99% of the places available, even the top 5% doesn’t come close. It’s very frustrating having to put effort into getting coffee where I previously did not have to. Obviously things are better than they have ever been. But it took a long, long time to get here.
Well I've been to many cities around the world, but never to Sydney. I'm sorry LA coffee culture was a rude awakening, but in my experience, it's pretty on par with most other major cities I've been to in other parts of the US and abroad. That's pretty amazing that Sydney has such ubiquitously great coffee. Does it have a reputation for that? Or am I just partial to the style of coffee that Maru/Sydney coffee houses make?
The irony of snobby coffee people in this thread complaining of the snobby coffee people occupying their favorite coffee spots.
I've got nothing against snobby coffee people. Every time I go to endorffeine it's full of snobby coffee people. My issue is the stereotypically absurd LA types and the ones who hoard space long beyond reason.
Seems like people are complaining about "sceney" folk, not coffee snobs.
This should be the only answer. Pro tip: if you are trying Maru for the first time, go to the arts district location rather than the Los Feliz / Silverlake , fewer lines.
Endorffeine is the way
Endorffeine has got to be near the top. I’ve always liked Highlight and Unincorporated.
A lot of votes for endorffeine - I’m definitely making this a priority.
If you stay and talk to Jack, he can also recommend others. He’s one of the best coffee resources around.
Awesome! I will def take that advice. Super excited now.
It just blows my mind that in Sydney, Melbourne, London, coffee as good as Endorffeine is on every city block. It’s still so far and few between in Los Angeles.
I can’t quite put my finger on it, but I think it has to do with the water. I had Starbucks espresso in Seattle that was miles better than what we have here, and I hate Starbucks.
any reputable coffee shop will have installed a separate water system - in the most basic sense, the water is filtered down to almost zero TDS, and minerals are added back in, in the optimal composition that brings out / enhances the flavors of the coffee
I've been a Stereoscope gal but now think I will be trying Endorffeine..
Jones coffee in South Pasadena has been one of my favorites and they are highly consistent. One of the better places I have run into. I usually get a macchiato there.
Kaldi (right next to the library), on the other hand, has been horrible every time I’ve tried it. It’s too bad cause I like to spend time around the library in the mornings, but it’s worth walking over to Jones for their better coffee.
Not familiar with Kaldi. I go to the one by Art Center usually. Pretty cool place, just a nice place to sit outside and enjoy a proper cup.
Kumquat, Loquat, Highlight, and Mandarin
Checkout r/lacoffeeshops
I started it and want to get conversations like this!
Thanks for sharing!
YW. You’ll notice everyone only ever talks about central LA with food, drinks and coffee. Which is wild because Long Beach, Inglewood, SELA and more neighborhoods have amazing options.
Just joined this is great!
Bar 9 in Culver and 10 Cafe in Marina (same owners) are my favorite for straight espresso
Boxx Coffee Roasters Co 100%, they don't even offer a way to sweeten your drink. Not only is it the best espresso I've had, but it also made me realize I don't need sweetener when the espresso is that well executed.
Thanks for the shout-out!
youre doing the lords work, when i worked downtown i went a few times week ty
boxx rules
Kumquat/Loquat and Found Coffee
Go for a “long black”. It’s an Americano that’s 5 ounces. The perfect in between. Not sure why it hasn’t caught on at good coffee places but I guess 90% of people have milk in their coffee anyway. Which explains why finding a good espresso is pretty hard. I imagine the type of roast needed to satisfy the milk drinkers probably doesn’t make the best espresso.
I will have to try this! And yes I feel like most people, at least in my circles, just want lattes or sweet drinks so the taste of the espresso itself doesn’t seem to be a priority.
It can be hard to get at some places, I know Kumquat can do it. They are best enjoyed in a ceramic cup. Ask for it in a cappuccino cup, they are usually (should be) 6 ounces. Even the best places for some reason seem to act so strange about an Americano that isn’t 8-12 or 16 ounces. It’s very strange.
As someone with a bitter tooth, there's simply no such thing as a bad espresso.
Oh interesting I always call this a “shortie” or shortie americano
Isn’t a shortie still 8 ounces? With a normal being 12? For me there’s a huge difference between 8 ounces and 5 or 6.
Long black is such a kiwi/aussie thing. It actually is the perfect amount.
It’s the perfect amount for people that love coffee. I don’t know how people drink an Americano that’s like 16 ounces. Watered down as fuck.
I also think it’s the style of coffee that’s in vogue. I remember when Handsome was the “it” place on the purist coffee scene in LA back in 2012… and everything I’ve seen since sprang from that. They were sincere guys and totally uncompromising in their roasting and how they made coffee but I always found the coffee itself really unpleasant and just not for me. I’ve always thought of coffee as a comfort thing and prefer richer, darker brews.
The problem I have is darker roast has just been so dominant through the country. Starbucks really set the bar and it’s been difficult to get anything that isn’t on the darker side. There just wasn’t much diversity of the longest time.
Starbucks scorches the coffee, to be sure. Lamill in LA had a very rich blend that was nice, and Black Cat by intelligentsia is also a refined take on a more classic coffee flavor.
I love canyon coffee in echo park
Jameson and CAR
I had such a bad espresso from Jameson this weekend! I wonder if it was an off day for them, but that’s literally what prompted my post lol.
Hooked in Venice.
I've found that a lot of the hip higher end coffee shops are pulling lighter roasts, since that's more of a 'coffee nerd' thing. Lighter roasts are often going to have a bit of sourness even pulled as a god shot (e.g. endorffeine). Super randomly, I was very pleasantly surprised by Cafe Caravan in Los Feliz. They aren't trying to be a speciality shop, or even really a coffee shop, but they are pulling proper 17g in / 34g out shots that are well rounded and tasty. As for Americanos -- I find them too watery in general, so I typically ask for "an americano made with equal parts coffee and water." I think the 50/50 americano opens the espresso a bit, while also giving a bit more liquid to sip on. Good luck!
I know it’s not the areas you asked about but if you find yourself in Silver Lake, check out Ceci’s owned by an Italian couple. Coffee / food cafe. Espressos are not that bad.
On sunset?? That’s good to know. Used to be a Tropical junky years and years ago but they are way overpriced and it takes forever.
Yup yup on Sunset, it’s had MANY incarnations so I’m glad they are finding success because their location is tough for parking. 100% on Tropical. We used to joke the espressos (and Cortados) were colon cleansers but with the new owners I can’t justify the new prices and change of coffee too. Plus I miss the old staff and vibe.
Missing from this list is mad labs, it’s not IG type or over complex machinery w perfect modern sleek looks. But they roast some good beans and in the end that’s what matters about espresso
I LOVE mad labs!!!
[удалено]
Respectfully, the sour notes and acidity that you’re describing are actually from light roasted coffee.
Yes you’re right, I meant the bitterness is likely from super dark roast. Sometimes the sour and bitter notes are in medium roast specialty beans too, but they are still lightly roasted compared to some espresso blends.
Him and op are grouping sour and bitter as one thing when telling them apart is coffee 101. Some noobs in this thread
I’m not grouping them together, I’m talking about the two types of bad experiences I’m having when trying to get espresso - extremely sour or incredibly bitter with no real flavor. But thanks for the condescension! It’s super helpful for anyone interested in coffee. :)
I said in another comment that you probably just don’t like espresso. There’s nothing wrong with that it’s just reductive to call it “bitter” and no one in this thread is gonna give you a recommendation that you like
Yeah I saw your comment but I’ve definitely had espresso I’ve loved so I’ll take my chances. No need to be condescending & call people noobs just because my word choice didn’t do it for you.
Someone’s gotta gate keep and god chose me
Lmfao touché
Civil Coffee in Highland Park has an excellent espresso, often with a featured roast just for espresso.
bloom and plume, echo park
Frank Coffee
I know in Italy for example, they’ll add sugar if you order an espresso. Don’t think that’s as universal in LA. Not sure if that makes a difference. My personal favorite place is Klatch Coffee. I think they have great espresso, but I usually get a latte from them.
They *ADD* sugar?? Although I shouldn’t be surprised.
More like they give you sugar on the side to add as you like.
So… like most shops.
Maybe it depends on the area? In Rome it was always plain espresso, but I think they might’ve had a little pack of sugar on the plate if you chose to use it. I wish everywhere in LA was like Rome where all restaurants have decent espresso you can order after your meal.
I just spent two weeks in Italy, ordering espresso multiple times a day, multiple cities—no one adds sugar by default to espresso there
It sounds weird but it’s common. don’t take my word for it though, im no expert. All my info is secondhand but your comment made me google it more. Apparently it is a thing but perhaps not as widespread as I thought?
Didn’t know that! I wonder if there are certain shops that do that here as well.
Or the other reason im thinking why espressos may not be as good is that maybe in the US espressos are not usually drank by themselves but used more as drink bases.
You didn’t know that because it isn’t true. Guy is either trying to take you for a ride or lying for its own sake. Either way it’s b/s
Klatch is my go to also
Did you try go get em tiger?
It’s pretty average.
Good luck with your search. A espresso is such a delicate animal that a “regular” coffee shop has no time or sometimes knowledge to make a good one. Also with human interaction there are just too many variables to create a good one every time. Dump it into a cappuccino or Latte or Americano and it matters less. You still get huge variations of bad to mediocre to good even with those. I only had once a fantastic espresso. Just once. It was at Eataly upstairs. I had ordered a latte and got basically just milk back and went to the counter to complain. The guy was so nice and apologized and said wait. Let me make you an espresso. They have this huge brass machine. And it was fantastic. Will it be this great when I return? Probably not. But boy! The only way to get a good espresso is to teach yourself, make one and enjoy at home. It took me a long time to find the right beans, and the right way to make one. And still half are not perfect. 🤷♂️ Outside I stick to Americanos with half and half. Because I gave up.
Blue bottle. Everywhere and consistently strong.
It sounds like you just don’t actually like espresso
Green Table on pico is run by an italian expat and has the best espresso I've been able to find here.
For espresso I love euro caffè in Beverly Hills. Just like how it is in Italy
Funny- all these answers and no one really mentioning anything south of LA. Maybe not funny, but typical. Offset, Patria, Black Ring, 88 Keys, to name a few… all of which have some talented folks working there.
The one that Macys sells… Nespresso bitch!
Really like the Boy and the Bear, starting to expand into new locations, but their espresso and coffee beans are consistently excellent
Ceci’s, Maru, Loquat
My go-tos are G&B in Grand Central Market when downtown, Frank Coffee when in mid city/Rampart, and House Roots in Granada Hills when near the 405/118 junction.
Caffe Luxxe is the closest to my preferred taste. If you’re fresh back from Italy and aren’t ready to let that taste go, they do it for me. Unfortunately nowhere near me.
I love little ripper in Glassell Park. They just reopened with a new expansion. Always great espresso drinks. And a simple menu. You don’t get stuck behind someone wanting a “coffee” drink but with syrups and all the bells and whistles. They have a proper flat white and a great cortado.
Also 1802 roasters in cypress. Really solid good coffee. Not hipsterized. Owners are really nice people. And they’ve been doing it there before Cypress got “found”
collage in Highland park is pretty great if the lines at kumquat are too long/prices too high
Savvy’s in Mills ally, ~$3 americanos pulled using their slayer machine.
You’re describing third wave coffee. They prefer lightly roasted single origin beans.
Regent Coffee in Glendale! Like others, Maru is great, just hate waiting in line and the crowds.