Club Espresso 클럽에스프레소

The two floors of this Buam-dong roastery, right in front of Changuimun Gate, feel like different places. Downstairs is a standard cafe with the counter beside the work area; upstairs, wood surfaces and coffee gear give it a mountain-cabin feel, and the big windows look over low rooftops and quiet lanes. Beans from Brazil, Colombia, Kenya, Ethiopia and Indonesia are roasted in house. The Mandheling americano, pulled as a single-origin Indonesian espresso, is pleasantly bitter with a clean finish, and the Hawaiian milk coffee blends coffee with milk and cream into something like an unsweetened chocolate milk. For a break from coffee, a warm pear, bellflower root and quince tea is made from a syrupy preserve. Goat-milk drinks and blends such as Moon Blend show the roastery working with milk types and bean mixes as well as single origins. On weekdays a seat by the upstairs window is often free, but weekends are busy, and only about three cars fit out front.