When I take my coffee black with no sugar, I know I’m tasting the results of seriously good cocoa beans. If like me, you loathe the acidic aftertaste that only milk or brown sugar can eliminate, and you would much rather down a dozen cups of cappuccino or caffe latte over multiple espresso shots, you’d be glad to know that gourmet black coffee can actually be sweet and very delectable!
At Cafe Miz Moren, there are no espresso machines. Every cup is vacuum-brewed using the siphon brewing method. These coffee makers are really cool-looking hour-glass shaped tubes with a bottom container where water is heated, a top container that has a siphon tube attached to it where the coffee brewing takes place, and a filter made of glass, paper, metal, or cloth. Unlike hand-dripped coffee, upon heating, siphon-brewed coffee is vacuumed into the top container, thus somewhat ‘defying gravity’ in the process!
In addition I love how the cafe offers a selection of interesting blends, highlighted in their menu along with acidity levels and iconic tastes. The Guatemala Antigua SHB is “smoky & spicy with unique acidity”, whilst the Tanzania Peaberry is described as having “deep richness – a bright pleasant flavor with mild acidity”. There’s nothing interesting about its interior as siphon brewing is the cafe’s main draw, along with its amazing blends. Loads of Korean cafe blogs also recommend their in-house Miz Moren Blend!
Honestly, I will never take Starbucks Americano ever again.
411-121 Seogyo-Dong, Mapo-Gu, Seoul
마포구 서교동 411-121
11:00AM – 01:00AM