Lost in torréfaction! Byungchul “Harry” Kim set off on a Scandi-Asian coffee shop pilgrimage earning his roasting stripes alongside the crème de la crème of roasters – from Copenhagen (via April) to Tokyo (Dotcom Space and Norway’s Fuglen) – before founding his own monastery devoted to beautifully roasted beans. In a space fully decked out in blond wood with bold pops of color, he shakes up the daily grind with bags of Buku Sayisa natural, AB-grade Barichu Gatomboya and washed Finca El Puente. But this coffee pilgrim doesn’t just sell beans, he also brews them too, from behind the sun-drenched counter: espresso, Americano, milk espresso crowned with a creamy cloud of steamed milk, and an impeccable line-up of filter coffees, which recently featured a highly sought-after El Burro geisha. · Scotty Lard

THE HIDDEN GEM: The milk brew, an iced coffee with incredibly subtle caramel notes, made by steeping freshly ground beans in whole milk for 12 hours (€8).