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1. Brew master
West Los Angeles got its first taste of siphon-brewed coffee in 1997, when Ray Sato opened Balconi Coffee Company. Each cup at the coffee bar was painstakingly made in a Japanese siphon, using a traditional method involving vapor and vacuum pressure in two glass chambers.
Things were going pretty well as a cash-only business, but when Balconi's lease expired in 2008, Sato decided to upgrade. "We started fresh," he says. He moved the coffee bar to a bigger space on a busy corner and designed the layout from scratch.
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