Four New Shops that are Shaking Up San Diego’s Coffee Scene
Inventive coffee creations, like cold brew with homemade flavored milks, espresso-gelato shakes and lattes with strawberry puree and vanilla malt powder, make this high-design coffee shop and small-batch roaster perfectly at home in North Park. Seven different proprietary roasts are offered daily, each with a different flavor profile, ranging from the toasty house blend to jasmine-scented Yirgacheffe. If all the chairs are spoken for, sit at the counter for a ringside view of the action.
2911 University Ave. San Diego, CA 92104
This semi-industrial shop near the Central Library is a great spot to kick back with a book and a coffee made with beans from 49th Parallel, a Vancouver, BC-based roaster. On Saturdays from 10am-2pm., patrons can sit at the slow-bar and sip a variety of third-wave drinks—including cold brew cocktails, cold brew on nitro, and Aeropress coffee—while chatting one on one with a barista.
1068 K St. San Diego, CA 92101
San Diego's coffee cred score got a big boost when this local micro-roaster opened their first brick and mortar coffee shop downtown. Highlights include smooth and strong cold brew on tap, luxurious salted caramel lattes crafted from house-made syrup, a pour-over bar, and spot-on flat whites. When in doubt, opt for the Kryptonite, fresh mint-infused cold brew with brown sugar simple syrup and cream.
240 Broadway San Diego, CA 92101
Comfortable seating overlooking Faultline Park and a drink menu that conquers both early morning and late night caffeine cravings boost the appeal of this East Village coffee shop that brews beans from Houston's Katz Coffee, plus a featured monthly guest roaster. During the daytime, refuel with a cappuccino served with animal crackers; at night, try an espresso cocktail, like the Peanut Caramel Cream (Stoli salted caramel vodka, Tres Leches liqueur, iced coffee and Belching Beaver Peanut Butter Stout foam).
1429 Island Ave. San Diego, CA 92101
Tips for Brewing a Better Cup at Home
- Use fresh beans. Older beans have a flat, stale taste. It’s best to use beans within two weeks of their roast date.
- Keep your beans in a cool, dry place. Storing beans in the fridge or freezer will impart unpleasant flavors.
- Use filtered water. Coffee is 98% water so clean, filtered water is a must.
- Get a scale. Weighing the coffee grounds and water is essential to creating a well-balanced, consistently flavorful beverage.
- Talk to your local barista. We love talking to people. Most baristas will share their preferred recipe or give tips on how to bring out the best in the beans you brew at home.
~Matt Barahura, Manager of James Coffee Co. and San Diego Coffee Network Event Coordinator