5. Club Espresso
Since 1990, well before the Starbucks revolution in the United States, Club Espresso has been selling single-origin coffee beans by the kilo — roasting on-site in a large (though well-ventilated) Probat. Those beans can be brewed at this smartly designed café as a pour-over or an espresso. I found the Korean coffee style to be slightly more watered down than in Europe and the United States, but it still was better than most cups you will find in the States.