If you’ve spent any time on Brand Boulevard in Glendale, you’ve probably walked right past it. It’s small. Like, really small. Regent Coffee Roasters and Brew Bar doesn't have the sprawling footprint of a Starbucks or the polished, airy minimalist vibes of a Blue Bottle. Honestly, it looks like a hole-in-the-wall. But if you’re actually into coffee—and I mean the "I can taste the notes of cherry and toasted oak" kind of into it—this is the place.
The first time I walked in, the smell hit me before I even saw the menu. It’s that deep, heavy scent of green beans hitting a hot drum. Most shops roast off-site in some industrial warehouse, but Leon Nie, the owner, started this whole thing by roasting in his garage. He was a banker in China before he decided that spreadsheets weren't as interesting as temperature curves and airflow. Now, he’s logged over 4,000 hours behind the roaster. You can tell.
What's the deal with the Bourbon Barrel stuff?
Everyone asks about the bourbon barrel-aged coffee. It’s basically their flagship thing. Now, look, a lot of places do "flavored" coffee, and usually, it's just cheap syrup or chemical oils sprayed on bad beans. This isn't that.
Leon takes green (unroasted) coffee beans and lets them sit in charred American oak barrels that were previously used for Kentucky Bourbon. The beans absorb the aroma and the moisture from the wood. By the time they hit the roaster, they’ve developed this wild, complex profile that’s non-alcoholic but smells exactly like a high-end whiskey.
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The Bourbon Old Fashioned (The drink you actually need)
If you’re visiting the brew bar, skip the basic latte once and get the Bourbon Old Fashioned. It’s a cold brew made from those barrel-aged beans, served with an orange peel. It’s refreshing, slightly smoky, and has this lingering sweetness that doesn’t come from sugar.
- It's small (usually 8oz).
- It's potent.
- It’s definitely not your "everyday morning fuel" kind of drink—it’s an experience.
Why Regent Coffee Roasters and Brew Bar feels different
Most "third wave" coffee shops feel a bit like a laboratory. You're afraid to ask questions because the barista looks like they're about to give you a lecture on extraction yields. At Regent, it’s a bit more casual, though the wait times can be... well, let's just say they don't rush.
I’ve seen people get frustrated because it takes ten minutes to get a pour-over. But that’s sort of the point. They’re using things like the Hikaru V60 brewer or precision scales to make sure the cup they give you is exactly what Leon intended when he roasted those beans on Tuesday or Friday (their dedicated roasting days).
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The "Furinkazan" Philosophy
Leon mentions this a lot. It’s a Japanese concept from the Sengoku period, based on Sun Tzu’s The Art of War.
- Swift as the wind.
- Gentle as the forest.
- Fierce as fire.
- Unshakable as a mountain.
He sees the business as the mountain—unshakable quality. It’s a bit intense for a coffee shop, but hey, the man roasted 15,000 batches of coffee to get here. That kind of obsession pays off in the cup.
What most people get wrong about the Glendale location
If you're planning to head over there with your laptop to grind out four hours of work, you might want a backup plan. The Glendale shop at 249 N Brand Blvd is tiny. There is very limited indoor seating. Most people grab their drinks and head to the outdoor bistro tables or just walk down toward the Americana.
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Parking is also a bit of a nightmare on Brand. Pro tip: use the Orange Street parking structure nearby. It’s usually free for the first 90 minutes, which is plenty of time to wait for a complex pour-over and chat with the baristas about whatever single-origin Ethiopia they just tapped.
Is it actually "better" coffee?
"Better" is subjective, obviously. But from a technical standpoint, yes. They roast in small batches. They source beans like the Colombia CM Sidra (which uses carbonic maceration—the same stuff they do in winemaking).
They even have this weird "Bubble Gum" cold brew. It sounds like a gimmick, right? It’s not. It’s a Caldas Caturra bean processed with anaerobic fermentation that naturally creates those strawberry and bubblegum notes. No syrup. Just science and very controlled rot (which is basically what fermentation is).
Actionable steps for your first visit
Don't just walk in and order a vanilla latte. You can get that anywhere. To actually experience what Regent Coffee Roasters and Brew Bar is doing, try this:
- Check the Roasting Date: They roast on Tuesdays and Fridays. If you’re buying a bag of beans to take home, look for a date within the last 7–10 days for peak flavor.
- Try the Creamtops: If you want something "fancy" but high-quality, the Bourbon Tiramisu Dream is a crowd favorite. It uses their barrel-aged espresso and a house-made vanilla syrup.
- Ask about the "Secret" Stash: Sometimes they have very limited runs of "Competition Series" beans that aren't on the main board. If you see a small jar with a handwritten label, ask about it.
- The York Location: If you’re in Highland Park/Eagle Rock, they have a second spot called "Brew and Bottle House" on York Blvd. It’s a bit more "neighborhood vibe" and usually has more space than the Glendale original.
Regent isn't trying to be the fastest coffee shop in LA. They’re trying to be the most precise. If you have 15 minutes to spare and want to see what happens when a former banker applies obsessive logic to a coffee bean, it's a mandatory stop in Glendale.