How San Francisco Became Fruit Coffee Proving Grounds in the United States | Eater SF
"Run by chef-owner Nora Haron — who is of Indonesian and Indian descent with family in Bandung — the East Bay restaurant is one of the few U.S. spots offering UNESCO Intangible Culture–designated Malaysian breakfasts alongside Nusantaran cuisine, and it helped introduce an avocado coffee made Bay Area–friendly. After seeing Indonesian cafes use fruit powders, she "upped the quality and made it vegan," building the drink around thickened oat milk and condensed coconut milk with layered espresso on top and using beans from Mr. Espresso. On the drink’s reception she says, "From the beginning people loved it," and, "People were so curious. Today, it’s our best seller." Her coffee background includes starting at Crema in San Jose, running the commissary program at Blue Bottle, and opening Drip Line in West Oakland." - Paolo Bicchieri
