Recent social media posts
05/04/2026
Milk meets espresso,
nothing rushes here.
04/27/2026
May arrives quietly.
And in that quiet, we refine,
texture, balance, intention.
The May schedule is now live.
Join us.
Link in bio to reserve.
04/27/2026
May arrives quietly.
And in that quiet, we refine,
texture, balance, intention.
Join us.
Link in bio to reserve.
04/22/2026
For the past few weeks, I’ve been working on a new batch as part of our Post-Process Experiments. Inspired by a conversation with and an experimental batch he’s been working on, this idea came together.
This time: vodka rose infusion on the Bubble Gum that we have been offering over past two years sourced from .
Built in two steps—extraction, then infusion.
Vodka plays both roles: neutral, subtle, carrying the rose without overpowering the coffee.
The result sits somewhere between soft florals and that funky, fermented fruity intensity of the bubble gum profile.
Still deciding if we’ll bag this one or not.
For now, we’ll be serving this as cold brew at York shop.
Come try it and give us some feedback.
Too complex, or just right?
04/07/2026
Today, we brewed the EXP-004 Rose Infusion.
If you’ve grabbed a bag, give this recipe a try.
It delivers a balanced cup that highlights delicate rose notes, seamlessly layered with the fruity, floral, tea-like profile of Ethiopia Washed Guji Hambela.
Recipe:
• 18g coffee, 270g water (standard ratio)
• Water temp: 203°F
• Total brew time: 2:50
Approach:
• V60 NEO + coarse grind + Sibarist fast filter = buffer against over-extraction
• Strong first pour + swirling = boost front flavors
• Gentle 2nd & 3rd pours = reduce heavier notes and bitterness
• Easy consistency control: swirl like you mean it, then wait for full drawdown each pour
Goal:
Emphasize delicate rose notes while harmonizing with the Ethiopia coffee’s fruity, floral, tea-like profile.
Music:
Flow
By Goh Kurosawa
04/03/2026
A new post-process experimental batch is coming to life.
EXP-005 Vodka Rose Infusion.
This time we are using a bolder coffee, which is very risky.
We used Bubble Gum, a classic, typical anaerobic natural process coffee from Colombia.
It already carries loud, wine like aromatics.
Layering rose on top could elevate it or completely throw it off.
So we pushed carefully.
Rose through vodka. Pressure, time, restraint.
Trying to find that line
where intensity meets elegance.
04/02/2026
Morning starts simple.
Tear. Pour. Pause.
Let the cup do the talking.
03/30/2026
Iced Bourbon Vanilla Cappuccino:
House vanilla syrup 0.75 oz,
bourbon liquid espresso 1 oz,
and about 6 oz of milk.
One bottle, endless drinks.
03/29/2026
Sent over from Japan .jp, the Cerapotta dripper.
Porous ceramic, no extra filter needed.
Unboxed and brewed immediately.
Got more oil, more body, and rounded acidity.
Comes with very detailed instructions in multiple languages.
But if there’s more info about the material, that would be great. Curious about the mineral composition, feels like there’s more fun to play with.
Recommend for coffee seeking a sweeter, bolder cup rather than a bright, fruity one.
03/25/2026
Spring feels like a good time to slowdown, to refine.
Better texture, better control, cleaner pour.
April latte art workshops are now open.
See you at the bar.
03/25/2026
Sealed at the end of the process.
Opened at the beginning of yours.
From sourcing to bottling,
we do it all, in-house.
Music: Prismatica (Revisited)
Musician: Lake Isabel (from Audiio)
03/21/2026
takes Kyoto-style cold brew down to minutes.
Single batch, instant chilled, pure clarity.
Now at York—alongside our pour over menu.
Same coffee, totally different world in the cup.
03/19/2026
Hot days are coming. Lately it’s just been cold brew, water or milk, that’s it.
One bottle, endless drinks.
03/15/2026
A small new corner on our website just went live. You can find it on our website now.
I built a page called Post-Process Experimental Batches — a place where I release some of the coffee experiments happening behind the scenes.
As a roaster, simply sourcing and roasting green coffee can start to feel a little limiting over time. Not everything in the coffee journey is in our control. For years I’ve been exploring other ways to work with coffee
— barrel aging, infusions, and different post-process ideas. It simply keeps the fun going.
Some of these experiments have already quietly come and gone. Here are a few recent batches:
EXP-001 — Watermelon infused Costa Rica San Isidro 48 Natural
EXP-002 — Mandarin orange infused Ethiopia Washed Guji Gigesa
EXP-003 — Whiskey infused Colombia EA “Sugarcane” Decaf
All small batches. All sold out pretty quickly. I’ll keep the log, and of course bring some of them back from time to time.
So the current release is EXP-004.
This one explores a rose infusion
— a subtle floral layer added through a infusion process.
From now on, whenever an experiment feels worth sharing, it will appear on this page.
Thanks for exploring with us.
03/13/2026
Music & Sip
Our third gathering.
Goh brings the songs.
I’ll bring the drinks
(serving “This is a Cappuccino” this time).
You bring the vibe.
No tickets, no price — just an afternoon of music, coffee, and relaxation.
Donations welcome.
April 10 · 4–7 pm
REGENT COFFEE (York)
03/12/2026
Barrel-Aged Liquid Espresso Highball.
1 oz Liquid Espresso (or to taste), stir with ice to chill.
Add syrup if you like a touch of sweetness.
Lift with sparkling water and garnish.
I used lemon peel in this one but almost anything works.
One bottle, endless drinks.
Music: Secret Sauce
Musician: Jeff Kaale
03/11/2026
Brezi takes Kyoto style cold brew down to minutes. Single batch, instant chilled, pure clarity.
Same coffee, totally different world in the cup.
Find it at York!
03/09/2026
, a cappuccino in the soft morning light, no filters, just the warmth of the sun and that first sip.
Music:
Chikara Danczaby
by Goh Kurosawa
03/07/2026
New crop of Burundi Masha Red Bourbon just arrived.
Burundi washed coffees have been one of our long-standing yearly offerings. We usually rotate between producers from Kibingo station and Masha, depending on which one tastes better that season — normally screened by our broker .
This Masha is actually coming back after a few years since the last time we carried it. We know it’s fun to source rare coffees sometimes, but if you’re looking for a solid, delicious daily coffee, this is the one.
Stone fruit, molasses, brown sugar — simply sweet, smooth, and clean.
03/05/2026
March bottling.
We source,
barrel age,
then roast,
then brew,
and then bottle.
And that’s how it all comes together.
All done in house, all by us.
03/04/2026
Pear Osmanthus Milk Punch Highball.
Clarified pear osmanthus yuzu oolong milk punch foam.
A touch of our Bourbon Barrel–Aged Liquid Espresso.
Lifted with cold soda.
Floral. Light. Layered.
Pear sweetness, soft creaminess, a quiet hint of ‘bourbon’
Clear in appearance.
Complex in character.
03/02/2026
Day off morning coffee / experiment.
This is how we made our Sunday morning coffee.
We saved these two pour-over pouches for almost 2 months because we wanted to verify again how much impact sifting out fine grounds has on freshness and taste.
This is the fun and charm of coffee. You never get bored. You always want to try—even a small tweak. Even something that’s not new, you still want to review it.
Coffee: Colombia Caldas Bubble Gum
Pouch 1: 600 micron, fines sifted
Pouch 2: 750 micron, unsifted
I honestly wanted both to be good. No bias. I set them up that way.
So we brewed them exactly the same way: same temperature, same pours. Di and I both tasted them.
The conclusion was obvious. The sifted one tasted brighter, more vibrant, and fresher.
We’re glad it’s easy to tell. And it confirms that the way we’re making it is still the best way.
Small detail. Big difference.
Clear conclusion — again.
Music: Believe Again — Goh Kurosawa.
02/28/2026
Pear Osmanthus Milk Punch Highball
Sparkling pear and osmanthus at the base.
Bourbon Barrel Aged Liquid Espresso layered slowly over ice.
Finished with oolong milk punch foam, whole milk clarified with pear, osmanthus, and yuzu.
Lifted.
Darkened.
Balanced.
Seasonal. Built with intention.
Releasing March 1st.
02/26/2026
March latte art workshop schedule is live.
We’ll be working on espresso dialing, milk texture, and building patterns step by step. Whether you’re just starting or trying to refine your pours, this is for you.
Spots are limited each session.
Private workshops are always open too.
Email [email protected] to book.
See you behind the bar.
02/25/2026
Simply an Old Fashioned, built on our Bourbon Barrel Aged Liquid Espresso.
It drinks like an Old Fashioned,
but it begins with coffee.
Aged.
Roasted.
Brewed.
Built.
Music: Without Your Touch
Musician: Neighborhood Friends
Address
249 N. Brand Boulevard
Glendale, CA
91203
Option 1 (Public Transport): Take the metro bus to N. Brand Boulevard and get off at the nearest stop. Walk a few meters towards the west side of the street until you reach the coffee shop on your left.
Option 2 (Driving/Parking): Drive towards N. Brand Boulevard in Glendale, park your car on the street or at nearby parking lots, and then walk towards the west side of the street until you find the coffee shop on your left.
Opening Hours
| Monday |
8am - 3pm |
| Tuesday |
8am - 7pm |
| Wednesday |
8am - 3pm |
| Thursday |
8am - 3pm |
| Friday |
8am - 3pm |
| Saturday |
8am - 3pm |
| Sunday |
8am - 7pm |
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What people say
Regent Coffee - Specialty Coffee on N. Brand Boulevard in Glendale is a coffee shop that takes their craft seriously. They believe that coffee is more than just a drink, it's a way of life. The team at Regent Coffee understands the science behind coffee and the importance of balancing acidity, sweetness, bitterness, and saltiness to create the perfect cup. Their mission is to change the way you feel with quality coffee.
The baristas at Regent Coffee are highly skilled and passionate about their work. They take pride in every cup they serve and strive to make sure each customer has the perfect experience. Whether you're looking for a classic latte or something more adventurous like a pour-over or cold brew, Regent Coffee has got you covered.
The atmosphere at Regent Coffee is cozy and inviting, making it the perfect spot to catch up with friends or get some work done. The staff is friendly and knowledgeable, always willing to answer any questions you may have about their coffee or brewing methods.
Overall, Regent Coffee - Specialty Coffee is a must-visit for any coffee lover in Glendale. With their commitment to quality and passion for their craft, you're sure to have an unforgettable experience at this charming coffee shop on N. Brand Boulevard.
