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.

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.