Caffe Luxxe

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ItsMeCoffeeGirl

Joined 3 years ago

Guzzlin' the latte art. Pulling espresso is a dying art. Caffe Luxxe still does it old school style and pulls each shot as if they just opened yesterday. Organic milk is lovingly steamed at exactly the right temperature to drink (I'm guessing 140 bc I used to be a barista). I watched the barista pour my latte art because I wanted to see if he would indulge me since I basically gushed at the cash register that I have been waiting for a very long time to go.

What did I get? A heart. I would have been more impressed if I didn't also get a heart from LGO down the street (I actually compared the pictures on my BB).

However, I do admit that this is a perfect latte because the espresso is smooth, the foam stands on a spoon, and it has that lovely bitter caramel taste you long for in a latte. Just make sure you guzzle is down because it didn't taste the same five minutes later.

Yeah, I'll go back but I'll just keep my expectations in check that I'm just another customer.

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sogiki

Joined 7 years ago

BEST COFFEE IN LA!!!. This place is by far the best coffee you will ever have. I always buy their latte but they also serve drip coffee now. The cappaccinos are fantastic also. I drink so much of it that I actually go back for decaf so that I can taste the great coffee without being completely wired after my third drink.

INCREDIBLE!! LOVE THE ATMOSPHERE TOO!

I buy the beans every time I go and send them to my mom in Miami who cannot get enough!

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Inglizian

Joined 5 years ago

Simply Amazing. Seriously the best coffee experience in the history of my mouth. The baristas are kinda big d-bags but its a small price to pay, other than the high price. I like to go in and order a Venti, or Grande drip, they don't like this. I just really recomend those yummy americanos.

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Contributor

Joined 10 years ago

Citysearch Editorial Review. Imported straight from Milan, this shop employs a northern Italian technique that is meticulously carried out by baristas whose overwhelming knowledge is a far cry from the fast-coffee chain gang. Using espresso methodologies that range from old Italy to Seattle, the staff at this cool, tri-toned cafe extract rich and velvety espressos into petite eight-ounce cups--the way it should be. The ristretto ("restricted" short espresso) experts factor in temperature, extraction rate and coarseness to create an intense "God Shot." The walls are bare, the decorations are minimal and even the pastries, which are made by Breadbar, are limited, but all are done intentionally so as to not lose focus on their specialty, a bella tazza di espresso.