"Founded by Nikki Jin and Eli Wang, a master of fine arts graduate of Pratt Institute, Monolith roasts its own beans and makes syrups in house. Each signature drink arrives with a tasting card explaining its ingredients and structure, turning what could be a quick caffeine run into a speakeasy-like experience."
"The centerpiece is the rotating seasonal menu called "In Four Movements," a lineup of composed drinks that changes roughly every three months, balancing citrus, tea, espresso, and savory elements. Jin also bakes the pastries in house, including a hojicha chestnut financier, miso nori scone, coffee chocolate pound cake, matcha yuzu pound cake, and Earl Grey chestnut cake."
"Rush: A standout from the "In Four Movements" series, this layered drink combines espresso with orange juice, oleo saccharum, jasmine, and sage before being nitro-infused. It gets finished with orange blossom mist, fresh zest, and an orange gummy bear garnish."
Monolith Coffee represents a shift in the San Gabriel Valley's beverage culture, traditionally dominated by boba tea shops. Founded by Nikki Jin and Eli Wang, the Alhambra café roasts its own beans and creates syrups in-house, offering a speakeasy-like experience with tasting cards explaining each drink's composition. The rotating seasonal menu called "In Four Movements" changes quarterly, featuring composed drinks that balance citrus, tea, espresso, and savory elements. Jin also bakes pastries in-house, including hojicha chestnut financier, miso nori scone, and matcha yuzu pound cake. Signature drinks like Rush combine espresso with orange juice and jasmine, while Echo offers a caffeine-free apple pie-inspired beverage.
#specialty-coffee #san-gabriel-valley #artisanal-beverages #seasonal-menu #asian-diasporic-coffee-culture
Read at Eater LA
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