10 Speed Coffee-Calabasas

Coffee is the fourth thing this building does, after dinner, a full bar and a bike shop, and at the counter it comes out narrow: espresso, batch drip, a 48-hour cold brew, no manual brew at all. The Colombia carbonic-honey co-ferment cold brew is the one lot-specific coffee on the board.

• A full breakfast with the coffee
• Latte art workshops
• The creek patio
• Coffee after a ride

The whole brand's coffee roasts here in micro-batches on a five-kilo Probat, with region, process, and tasting notes published across four retail bags including the Mexico Oaxaca Pluma Juquila and a Kickstand blend of Ethiopia and Guatemala. No bag lists a roast date, and the Mexico bag's own description currently says the coffee is from Ethiopia.

Charlie Pyott Design drew close to a hundred pieces for this room inside Pedalers Fork — the drip stands, the lighting, all the furniture — set into Louis Skelton's building of floor-to-ceiling windows and open-beamed ceilings over Calabasas Creek. The loft coffee space even carries a custom cantilevering rolling ladder, which is a lot of engineering for a mezzanine.