Steve’s Coffee Roaster
Curator’s note
A Diedrich 12-kilo has been worked by hand every morning since 1987, and the day's roast still goes up with the date on it, a habit older than most of the shops that now advertise it. There is no pour-over on the menu and no bar theater at all, which after thirty-nine years reads as a settled opinion rather than an omission.
The cold brew the shop calls LA's best, offered in 16, 20, or 24 ounce sizes.
A chocolate croissant at $5.75, alongside plain and savory croissants.
The coffee
Drip is a single origin that changes daily and is roasted in the room with the date published, though most of the fifteen coffees stay at country level, and only La Minita in Tarrazu and a Santander Typica name an estate or a varietal.
- Guatemala Huehuetenango
crisp acidity · nuttiness
- Colombia Supremo
- Typica
full body · aromatic
- Costa Rica La Minita
- Medium
- Hacienda La Minita
sweet · complex · clean aftertaste
- Panama Boquete
chocolate undertones · smoothness
- Peru
organic · fair trade · sweet cup
- Brazil
- Medium
earthiness · subtle sweetness
- Java Estate
earthy overtones · low acidity
- Indian Monsooned Malabar
- Monsooned
rich body · virtually acid-free
- Ethiopian Yirgachefe
- Medium
- Washed
blueberry · floralness · wineyness
- Sumatra Mandheling
- Medium
heavy · intense · earthy flavor
- Kenya AA
- Medium
robust · blackberry · winey
- Papua New Guinea
balanced · low acid · excellent aroma
The room
The Diedrich 12-kilo is the centerpiece of the room, in plain view of whoever came in for a pound. The shop is small; the machine simply got the best spot.
The vibe
Photos
People
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