My favorite coffee in a long time: Dayglow E03. Pour over at Silver Lake location. Profoundly peachy. Co-fermented, so cheating I guess. I’ve ordered it three times because it is head and shoulders better than the others.
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Hello from the beautiful City of San Francisco!
Coffee Movement, Chinatown/Nob Hill location.
Tasting flight of filter, cortado, and espresso. Beautiful pull. Oat milk surprise me with the creamy texture.
Why is the filter at Coffee Movement better than most shops pour over? How?
And a fun seasonal drink. Vanilla spice latte. Starbucks and Philz is more expensive. Nowhere near as delicious.
The nice and talented ladies here recommend Abanico and temos both in the Mission.
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This place is so, so good! Lucky my family up there lives in the Richmond so I go to the Balboa location multiple times per trip. Really want to check out Hi NRG next time I’m there too - coffee movement vets who splintered off.
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Cooca Cap at Coffee Movement.
I got my answer on why the filter is so good here. Every step of the process is precise and intentional. A lot of “chemistry”!
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I gotta admit — the co-ferments on the current Dayglow menu are my favorites, along with the R05. One is a watermelon co-ferment. It tastes like…watermelon! Cheating for sure. But it’s delicious and doesn’t taste unnatural.
What is fermented with what when? The green coffee is fermented with watermelon?
Co-fermentation means that fruit such as peaches, watermelon, etc. is mixed with the beans while they ferment so the beans pick up the fruit flavors. It works really well. You end up with beans that taste very much like peaches, watermelon, etc.
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Do we applaud fair-trade, sustainable farmed, shade-grown joe? Sure. Why not? But when we sit down to a cup of coffee in the morning, we are not particularly interested in the blueberry, caramel, or tomato soup nuances a dedicated roaster can coax out of a bean, nor in the intricate ballet of the four-minute pour-over or the Eva Solo flagon. We want coffee that tastes like coffee, and we want it now.
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wanted to plug my favorite LA roaster: Greg (and his team) at Trystero Coffee. Celebrating their 14th anniversary this Saturday at their roastery off Valley Blvd. near USC-Keck Hospital (is that Ramona Gardens? City Terrace?)
Anyway, great beans from a great crew – hope folks can enjoy it.
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deep in the weeds of processing…
that hachi stuff is worth the exorbitant price though… amazing and singular depth, nuance, and clarity - to the extent that i would say it can define what those words mean even to someone that isnt necessarily deep into coffee
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One of the worst ever Jonathan Gold takes. I want Dayglow pourover every morning, and if I drink anything less I’m depressed. Kumquat and Endorffeine included. Someone on here introduced me to Dayglow, and that is the only voice on coffee I trust, whoever you were please remind me.
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Interesting… I find their espresso to be all over the place.
What beans are they brewing?
My favorite beans they brew are their own Dayglow beans, especially the Rareglow beans (with names like R01, R02, etc.).
I disagree on the espresso. I think it’s phenomenal with outstanding individual character.
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Agree to disagree. Temperature, shot volume has been all over the place in ways that don’t seem intentional. If that’s by design it could use an explanation.
I do brew their beans at home and like the roaster selection more generally.
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Goodboybob Santa Monica just started getting pastries from Chaumont
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Agreed with the analysis on their espresso; also think it applies to their pourover as well. I think Dayglow is still good but I don’t go out of my way to visit their location - also since the parking around their store is abysmal.
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Yall been to Ondo? I had a really great weird ass pour over there a couple weeks ago. And Moim has a new location at Solarc in Glassell Park, which is pretty convenient for me.
Also want to check out Wynd, hearing good things.
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Dayglow Silver Lake has an amazing new parking lot on Sunset.
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Why not ask for an explanation?
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