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Vanilla Pandan Cold Brew Latte
A vegan, Thai-inspired iced latte built on Endorffeine's 36-hour double-filtered cold brew, with house-made pandan syrup and coconut milk.
Curator’s note
Jack Benchakul spent over a decade as a molecular biologist at Genentech, developing cancer-fighting drugs, before a black cup of Blue Bottle during pastry school in San Francisco changed his direction. He opened Endorffeine (endorphins and caffeine) in Chinatown's Far East Plaza in September 2015 and has run the bar alone ever since, brewing every drink himself.
The Coffee
Benchakul doesn't roast his own coffee and says so directly: he leaves that to the experts and considers himself still a student of brewing. Endorffeine's program runs on six foundation roasters (Sey, Drop, Ilse, Prolog, April, and Leaves Coffee Roasters) plus rotating guests, all favoring light, purist roast profiles that show the coffee rather than the roaster. Water is mixed to a custom TDS target for each brew method, separate recipes for espresso and cold brew.
The Vibe
Nine seats around a horseshoe concrete bar, nine for luck in Thai numerology. White and light blue walls, stainless steel, and pendant lights shaped like Erlenmeyer flasks, a straight line back to Jack's chemistry years. The espresso and pour-over gear sits under the counter and the grinders are tucked into corner slots, so nothing blocks the view of him working. No sign outside. No wifi, no laptops. He designed it himself, no architect, working off a less-is-more instinct rather than a brief.
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People
- Wheelchair accessible
- Locally owned
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