Best Coffeehouse - 2008
But the Diedrichs aren't the only one who know how to roast a bean in these parts. The marvelous, full-bodied taste of Kaffa! coffee is so extraordinary it's a small wonder the place was founded by a biochemist. But apparently the same drive that had Justin Wong mixing chemicals in beakers sent him around the world to concoct the perfect cappuccino. First, it was six months in northern Italy, where Wong honed his craft in Milan, Trieste and Florence. Then it was on to Australia, South America and Hawaii to learn how coffee is cultivated. (He also spent time in China to learn a thing or three about tea.) Thankfully, Wong returned to Orange County to treat us all to the fruits—or beans—of his travels. A recent cup of Classic Cappuccino, with espresso shots pulled "ristretto"-style, was less foamy than the way most joints pour it. Wong keeps with the beverage's true origins with Cappuccine monks who drank to remain alert during long chants. The first sip, very hot, is finished with a strong blast of coffee flavor. The freshness of the beans is evident from the get-go, and the blend with steamed milk is perfect. It's never too watery at Kaffa!—as it can be at certain corporate coffeetoriums. You are thus left at Kaffa! to marvel at hints of different flavors with each sip, like you would with fine wine. The ambiance of the room sustains the mood, with local art for sale on the walls, a living-room-like seating area in the back, and calm lighting throughout. The service is friendly, and some pretty fine sandwiches and salads are served. Newbies will no doubt quibble at the long wait for their orders. Relax: Perfection takes time.