Do Not Use
Espresso Clandestino
The pour that’s par excellence in my book is a precisely pulled shot of espresso from this canvas tent that goes up every Saturday morning from 8am to 1pm in Silver Lake. Cafecito Organico makes great coffee from direct-trade beans they roast themselves, typically 3-4 days before sale. They have three shops but I prefer the Saturday market. I buy a paper bag of beans for the week and throw it on the basket of dinosaur kale under my arm. Sometimes I splurge for their Global Warming, a way-rich steamed milk and cane sugar coffee bomb. Occasionally I order an Americano, you know because it’s easier to hold while shopping. But mostly, I go straight for a shot of espresso that Ruth or Mitch will put in ceramic and allow me to wonder around the market with, knowing it’ll be returned. The Clandestino blend changes, but recently it comprised their Brazil, Costa Rica and Guatemala beans married together. I love it because it hits the perfect spot between “hallelujah” and ‘that’s a little too strong for me.’
Evan George in Los Angeles, CA
(photo by Amanda Marsalis)