When weekend crowds descend on the shop there can be a bit of a wait, but Benchakul‘s calm, steady demeanor rarely wavers. He‘s earned such a deserved reputation for mastery of pour-overs that he’s teaching classes on the subject. He differentiates his technique by drawing on his science background: He uses different water filtration “recipes” for espressos and cold brews. Later, during a shift at Oakland’s Miette Patisserie, he tried a beautifully brewed cup of coffee from Blue Bottle that felt like an enlightenment moment.Īfter stints at serious coffee bars, including the now-closed Little Tokyo location of Cafe Demitasse, Benchakul opened Endorffeine in 2015. Benchakul’s story is a local legend in coffee circles: He was working as a biochemist in the Bay Area when he enrolled in a San Francisco culinary school to study baking. All conversations around coffee excellence in Los Angeles eventually wind around to Endorffeine and its lone barista, Jack Benchakul, a soloist by choice who runs the small shop in Chinatown’s Far East Plaza with his cousin Ttaya Tuparangsi.
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