It’s a misty January morning in Los Angeles as Chef and author Nathan Lyon prepares his espresso using beans from Vancouver’s 49th Parallel Coffee Roasters. Each morning, as he walks his dog, Little Guy, he encounters neighbors at a local coffee shop where he seldom orders coffee. “The best coffee is at home,” he states, highlighting the care he puts into his morning cappuccino.
When chefs discuss their coffee routines at home, answers can vary significantly. Some confess to being bleary-eyed and rushing for an easy caffeine fix, while others adopt an approach that mirrors the precision of their cooking. Whether operating a machine, preparing a pour-over, or brewing a moka pot, many chefs apply their culinary skills to their coffee-making rituals.
These coffee-loving chefs provide insight into their unique coffee-making techniques.
Flynn McGarry enjoys his Moccamaster
“I use a Moccamaster to brew at home,” says Flynn McGarry of Gem Home and Cove in New York City. “It’s been reliable for me for several years.” Since its inception in 1968, this coffee maker, designed by Gerard Smit of Technivorm, has earned a reputation for quality construction and timeless design.
Once he arrives at Gem Home or his Lower East Side restaurant, Cove, McGarry prioritizes baking bread and cooking over coffee-making. “Our coffee team members at Gem Home and Cove are incredibly skilled, and I’m grateful to have them make my coffee,” he expresses.
Brad Matthews prefers a French press
“I brew French press coffee first thing in the morning,” says Brad Matthews. “I enjoy pouring the first cup into my Robert Siegel handmade mug. It’s a pleasant way to start my day. I heat the kettle without measuring. I often sip my first cup in bed while catching up on emails before diving into the day.”
Upon reaching Bar Le Cote, his Los Olivos restaurant located in Santa Barbara wine country, a Slayer Espresso One Group machine prominently sits on the counter. Matthews knows how to operate it, pulling professional shots and steaming milk for high-quality coffee. Having Ryan Pelton, a previous Heart Coffee Roasters barista as the restaurant’s general manager enhances the crew’s coffee-making expertise. Recently, Matthews stepped away from expediting service to craft a cortado using beans from a local roaster, Coastal Coffee Collective.
José Olmedo Carles Rojas opts for a moka pot
José Olmedo Carles Rojas hails from Panama, known for exceptional coffee and warm hospitality. At his popular restaurant Lo Que Hay in Panama City, he showcases coffee through local drinks like Carajillos and other coffee-based cocktails.
Located near Venice Beach in Los Angeles, Carles’ restaurant Si! Mon brings Central American flavors to California. “When friends like Wilford Lamastus and Cristian Cuellar from Mendo visit, they bring Panamanian coffee,” he shares. In his new home, Carles brews these beans using a moka pot.
The coffee enjoyment continues at Si! Mon as well, often with a visit to Menotti’s Coffee Stop, a nearby café affiliated with the restaurant. “Sometimes I take a break, stroll along the boardwalk, and grab a coffee,” notes Carles. “It offers a refreshing moment away.” He also takes back Menotti’s single-serve craft instant packs for an additional cup at the restaurant.
Nathan Lyon relies on a 15-year-old Breville
Nathan Lyon enthusiastically shares cooking tutorials on TikTok, possibly inspired by his love for coffee.
In his new kitchen in Los Angeles, Lyon has established his dream coffee-making station. “This setup has been a long-time aspiration,” he expresses. “It’s fulfilling to have a dedicated coffee space.” His cherished 15-year-old Breville dual boiler joins a classic Mazzer Luigi grinder in this area.
“Coffee shops face immense pressure not only from customer lines but also to consistently deliver quality, often 500 to 1000 times a day,” explains Lyon. “While they utilize sophisticated machines like a La Marzocco Strata to signal expertise, at home, I can be meticulous with each detail. I can take my time to create the perfect shot for myself, enjoying the exploration of all its elements.”
Lyon begins with 18 grams of dark roast. “Even measuring the smallest scoop of beans brings me joy,” he shares as he weighs his coffee. He employs a dosing ring, a WDT distribution tool, and a tamper made by Normcore. He measures the shot’s output on a smaller scale and steams local organic milk. Through careful practice, he has learned how to optimize milk texture, successfully pouring a cappuccino adorned with impressive latte art. This dedication reflects how his daily routine has developed over time.
“Making coffee is an essential part of my morning routine. It sets the tone for my day,” remarks Lyon, preparing to brew another shot. “The entire process—from switching on the machine to weighing and grinding the beans—feels meditative and fulfilling.”
