Coffee Parlor

The buying rule here is stricter than most roasters keep for themselves — everything single origin, nothing blended — and yet the one thing the shop will not say is whose roast it is, on the menu or on the shelf. A shop this particular about what it buys ought to be willing to name who roasts it.

• Single origins, never a blend
• Toast that earned its own review
• A Long Beach weekday sit
• A pour-over on Clark Ave

Nothing is roasted here and no roaster is named, though the sourcing rule is unwavering: single-origin coffees from around the world, never blends. Pour-over is a line on the drink menu, retail bags are sold, and the roasts run medium and light.

Industrial meets midcentury meets arboretum on Clark Avenue, with natural light and a lot of potted plants doing most of the decorating. A scratch kitchen runs behind it, so at mealtimes the room works more like a cafe than a coffee bar.