Little Ox Coffee

One Colombian farm holds the pour-over bar: Agualinda in Antioquia, run washed and honey — the same coffee put through two processes so you can taste what the processing did. Jackie Kim buys the matcha the same way, direct from producers in Uji, down to a single-cultivar Okumidori.

• A single-origin pour-over
• Working in the glass study room
• Ceremonial Uji matcha
• Loose-leaf single-origin tea
• A pastry from the daily case

The pour-over carries the origin work: Colombia Agualinda from Antioquia, run washed and honey-process. The menu stops there — no brew method for either cup, and no roaster named for the beans.

Kim designed the room herself off Korean coffee shops and traditional Chinese tea shops: light wood, greenery, polished marble counters, a steel-marbled bar and glass-paneled walls. The centerpiece is a glass study room to the right of the counter that reads like an indoor greenhouse, except the thing being grown in it is homework.