Maru Coffee
Coffee shop · Williamsburg ·
Single origin beans, precise in-house roasting, espresso sets
Single origin beans, precise in-house roasting, espresso sets
"Minimalist Los Angeles coffee darling makes its East Coast debut with daytime espresso sets brewed from its own roasts and Frenchette Bakery pastries in a 1,300-square-foot space open 7:30 a.m. to 4 p.m.; its beans already show up on New York menus at spots like I Cavalini and Claud." - Nadia Chaudhury
"Maru is one of those LA coffee shops wherepeople go to look cool. According to our colleagues out there, it also servesincredible coffee. The mini-chain has a location in Williamsburg now where, in addition to espresso sets, matcha, and their signature Cream Top drinks, you can grab a pastry fromFrenchette." - Bryan Kim
"Making its East Coast debut, this Williamsburg cafe pours espresso sets made with its own roasted beans and pairs them with Frenchette Bakery pastries, all served in a minimalist 1,300-square-foot space from 7:30 a.m. to 4 p.m." - Nadia Chaudhury
"After opening a Williamsburg branch, L.A. roaster Maru’s short coffee cups have spread along the Domino Park riviera; automatic drip is rebrewed every 30 minutes so to-go cups aren’t stale, while single-origin coffee-and-espresso “sets” at the wood-grained counter let connoisseurs explore their deeply cared-for beans." - Alan Sytsma
"I visited Maru's Williamsburg outpost at 320 Wythe Ave., and on a recent visit—while new staff were being trained by manager Kyuho Choi, who recently moved from L.A.—it was evident the shop is focused on coffee over cream. The Los Angeles–born café, whose first East Coast location opened in Williamsburg, began in 2016 and built a reputation for properly dosed espresso and a pour-over menu now featuring six single-origin house roasts; demand surged after it started selling cream-top iced coffee and matcha in 2018. The menu highlights unique espresso sets that pair an espresso or cortado with a small drip-coffee chaser (a riff on the off-menu “one and one”), served on custom-etched wood trays with tasting notes or in one-handed cardboard carriers to-go, with prices from $4.50 for a single espresso to $8 for the priciest set. Co-founder Jacob Park, who began as a barista at 15 and learned roasting from an early specialty-coffee mentor, favors a traditional “strong, bitter and dark” profile in the house blend Santo, while the lighter Sanmi (a mix of washed and natural-processed beans) shows up in drinks like an iced breve macchiato that tastes like a fresh-coffee Creamsicle. Drip is brewed every 30 minutes using three-day-old beans—Park prefers the zippy character of extra-fresh coffee even though he acknowledges espresso needs about ten days—and Park also oversaw the shop design: a high‑ceilinged space with intentional wood grain and low tables and chairs that pay homage to the founders’ Korean background, adding a ceremonial quality while serving as an effective laptop deterrent." - Tammie Teclemariam
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