This article explores the rise of misugaru lattes in Los Angeles, showcasing how Korean coffee shops are reinventing this traditional drink. Misugaru, a nutritious blend of grains, has been a comforting beverage for many, especially in Korean households. The article highlights how local coffee shops are creatively mixing misugaru with espresso, resulting in a unique twist on the classic latte.
• Misugaru is a blend of grains like brown rice and barley, often enjoyed warm or cold.
• Several L.A. coffee shops are introducing espresso to misugaru lattes, enhancing flavor and texture.
• Notable shops include Bodega Park, Alchemist Coffee Project, and Camel Coffee, each offering their own take on this drink.
• The misugaru latte evokes nostalgia while providing a modern twist, appealing to both Korean and non-Korean customers.
This trend matters as it reflects the growing appreciation for diverse coffee cultures in the U.S. It also highlights how traditional flavors can be adapted to fit contemporary tastes, creating new experiences for coffee lovers.
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