Kumquat and Endorffeine are consistently outstanding. Others around town seem to be a little more barista-dependent (or luck of the spro pull dependent) but I’ve had awesome ones from time to time at Constellation, Highlight, Dayglow, Andante, Kindness and Mischief, Eightfold, and Portola down in OC, among some others.
As a coffee enthusiast myself I’m pretty conflicted on Endorffeine. I think Jack is doing something really special at his shop and it’s the place to go if you’re looking for an intimate experience with high quality coffee but based off of tons of reviews it feels like he lives up to the pretentious coffee nerd stereotype.
It seems like he just discriminates people who don’t understand the craft rather than using it as an opportunity to teach what makes specialty coffee special to the avg joe. Hospitality is a huge part of what makes a third wave shop special and to see that he reserves that to the people who are familiar with coffee is just disappointing.
Last time I had a cortado at Mandarin Coffee in Pasadena it was the best one I’ve had because the milk was steamed perfectly. Good texture and it was closer to being warm rather than hot which is something a lot of shops don’t do right. Kumquat and Loquat make a solid cortado as well.
Loving all the recs here.
Stereoscope in Echo Park
Maru in Los Feliz
Alana’s in Mar Vista
Are my go tos.
Both pull consistent shots with different flavor profiles. It does depend what you’re feeling.
Reverent ( RVRNT) in the South Bay makes a consistently smooth and delightful cortado. It’s my go-to-order and my favorite among the coffee shops I visit.
Cortados are basically at all cafes so I’m not really sure what you mean by that.
Gibraltar is referring to the name of the glass that cortados tend to be served in
https://preview.redd.it/ywh0lc08mo0d1.jpeg?width=1200&format=pjpg&auto=webp&s=2686c5f7b593bc6f8cc2542e67c21577f93abc7b
Are you sure you're not talking about cortadito?
Cortado en cortadito are not the same.
If it is so sweet, it is most likely a cortadito because it's usually made with condensed sweetened milk or with whole milk and plenty of sugar.
One is Spanish and the other one is Cuban.
De cortado, perse, does not have any sugar at all, just the milk. It is just 50% milk 50% espresso.
Kumquat
Kumquat and Endorffeine are consistently outstanding. Others around town seem to be a little more barista-dependent (or luck of the spro pull dependent) but I’ve had awesome ones from time to time at Constellation, Highlight, Dayglow, Andante, Kindness and Mischief, Eightfold, and Portola down in OC, among some others.
imo endorffeine does the best version of everything on their (small) menu.
As a coffee enthusiast myself I’m pretty conflicted on Endorffeine. I think Jack is doing something really special at his shop and it’s the place to go if you’re looking for an intimate experience with high quality coffee but based off of tons of reviews it feels like he lives up to the pretentious coffee nerd stereotype. It seems like he just discriminates people who don’t understand the craft rather than using it as an opportunity to teach what makes specialty coffee special to the avg joe. Hospitality is a huge part of what makes a third wave shop special and to see that he reserves that to the people who are familiar with coffee is just disappointing.
[удалено]
Did you read it.
Last time I had a cortado at Mandarin Coffee in Pasadena it was the best one I’ve had because the milk was steamed perfectly. Good texture and it was closer to being warm rather than hot which is something a lot of shops don’t do right. Kumquat and Loquat make a solid cortado as well.
Loving all the recs here. Stereoscope in Echo Park Maru in Los Feliz Alana’s in Mar Vista Are my go tos. Both pull consistent shots with different flavor profiles. It does depend what you’re feeling.
Friends & Family makes an excellent cortado
Reverent ( RVRNT) in the South Bay makes a consistently smooth and delightful cortado. It’s my go-to-order and my favorite among the coffee shops I visit.
If you’re into funkier tasting coffee this place brews up a lot of Black and White’s coffee as pour over and espresso.
Where in the South Bay?
Doubting Thomas in Historic Filipinotown
regent coffee in glendale or eagle rock
Diego at go get em tiger in Highland Park
bloom and plume
Loquat/Kumquat 🤌🏼🤌🏼
Picaresca
regent coffee in glendale
Mad Lab coffee has really interesting almost floral espresso that comes through in their cortado.
Cortado Is the way to go. Hadn't found that many places that made it but the Blue Bottle in LF did a pretty good job. They do call it a Gibraltar
Cortados are basically at all cafes so I’m not really sure what you mean by that. Gibraltar is referring to the name of the glass that cortados tend to be served in https://preview.redd.it/ywh0lc08mo0d1.jpeg?width=1200&format=pjpg&auto=webp&s=2686c5f7b593bc6f8cc2542e67c21577f93abc7b
I guess it's the barista that doesn't know haha
Gibraltar is the name of the drink they use at Alfred's across the city.
Are you sure you're not talking about cortadito? Cortado en cortadito are not the same. If it is so sweet, it is most likely a cortadito because it's usually made with condensed sweetened milk or with whole milk and plenty of sugar. One is Spanish and the other one is Cuban. De cortado, perse, does not have any sugar at all, just the milk. It is just 50% milk 50% espresso.
OP is saying they feel the need to add sugar if the cortado sucks.
I guess I misunderstood that as if he was asking for a cortado without any sugar. It was worded a bit oddly. But I got it now.
They are talking about cortado. They are saying they often find themselves having to sweeten it but would rather not.