The first wave of American coffee culture, best way to describe it is probably Folgers on every table. And the second wave starting in the 1960s at Peet’s and moving through Starbucks baristas. Now, the third wave of coffee connoisseurship, where the focus is on achieving the highest form of culinary appreciation of coffee. The beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure.
It has been almost a year since I moved out of LA, being back this time around I keep whining about how boring it is in LA and Shanghai is so much cooler with new restaurants and shops. But I guess things are just different in the US, changes and developments happen slower in the land of freedom but you can’t underestimate their design and innovation. Like this “cool” cafe in Silver Lake that my friend, who is taking care of my car, “Bubble” introduced me to.
Just taking a look at their tools and facilitates, you know they take their coffee seriously. Owner is a Korean couple, Craig Min has been in the family business selling beans wholesale since 1997 in Alhambra (my hood).
LAMILL Coffee Boutique, as a perfect example of the third wave coffee is not a place for a cup of coffee to-go. What LAMILL offers is the coffee experience, with several brew methods to choose from; Clover machine, Siphon Brew (picture below), etc.
Aside from the coffee, they are just as particular about their food. Everything on our table looked so well-prepared. I had the doughnut holes with their ultra-fresh vanilla cream but I thought the doughnuts were too salty. The velvet cupcakes, which was only a weekend thing was deli-sh not the super moist ones but still soft and flavorful.