We kept the drink as we rebranded to “Alchemist Coffee Project” because people just loved it. One of our most popular drinks is the “New Orleans” cold brew which is a menu I brought up from before when this shop used to be “Bourbon street Cafe.” Back in those days, our shop was a New Orleans themed cafe with live jazz music.
#ALCHEMIST COFFEE PROJEC MANUAL#
We do great on classical drinks like manual pour overs and cappuccinos, but we get pretty crazy with special drinks too.
We want to utilize these skills to serve great tasting coffee, fun coffee, delicious food, and constantly create relationships with our customers. We love the craft and all the fun stuff behind the bar. We are a specialty coffee shop dedicated to serve the best coffee and provide the best hospitality. Please tell us about Alchemist Coffee Project. As a coffee shop, we had to deal with equipment and machines constantly breaking, building permit problems, parking situation is horrible in Koreatown, etc. A lot of different businesses are constantly closing down, and even though the demand is there, it is not an easy deal to be able to hit the right spot and satisfy the customers here. Running a business in the middle of Los Angeles, especially in Koreatown can be a difficult thing. But the team worked as a whole, and we overcame every obstacles. Every bits of steps we took had to be met with obstacles and hardships. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? It’s the passion and love for the craft that lets me continue this.
#ALCHEMIST COFFEE PROJEC PROFESSIONAL#
Every step that I take into learning and crafting coffee, digging into espresso and brewing theories, practicing latte art and creating new special menus, all these are valuable memories and another part of me that helps me grow to become a better professional in this field. And each and every experience we got here is what made who I am and where I am now. The depth and range that coffee holds is still unimaginably deep and wide, and the whole learning experience is really something special.Īs I started managing the shop, and now being a Director of Coffee here at Alchemist Coffee Project, our team and I went through a lot. The more time I spent doing coffee, I realized I really love the craft and the relationships that are made through coffee. I started coffee as a part-time barista just to get some extra money outside of my full-time job.
So, let’s start at the beginning and we can move on from there. Thanks for sharing your story with us Marcelo. Today we’d like to introduce you to Marcelo Kim.
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