Coffee Code Espresso Bar

Angie Chun won the 2015 US Latte Art Championship on six weeks of practice, which is a demoralizing amount of natural ability. She drew this room herself too, and the family roasts its own on a Loring in Brea now, having opened on somebody else's beans.

• A Slow-Bar pour-over
• Quiet mornings
• Solo work sessions
• An almond croissant
• Iced drinks over coffee ice

The family roasts weekly on a Loring in Brea, and the retail line runs ten SKUs at $18 flat: six single origins by country and process (Ethiopia Natural, Vietnam Washed Honey, Colombia Washed, Guatemala Natural, Brazil Natural, Burundi Washed) plus four blends led by Fair Lady. The house roast is a later development — this bar opened pouring Klatch — and no farm, varietal or roast date appears on any current listing.

Angie Chun designed the room herself — she and her brother call it their ideal espresso bar — and it runs light gray and white throughout, minimal decor, with enough natural light that the place reads larger than it is. Eleven years later, that is still exactly the room.