Chinatown’s Endorffeine has coffee down to a science, literally. The owner of this Far East Plaza coffee bar (and its sole barista) was previously a biochemist. Unsurprisingly, his approach to coffee-making is quite technical: Different types of water are used to brew cold brew and espresso. Sugar and sweeteners aren’t available. Milk will not touch your Ethiopian pour-over. The menu is short with five hot drinks and three iced, including diligently crafted cortados and single brews, plus less common finds like the milky (milk-less) house coffee, a sweet, non-acidic cold brew that’s steamed until warm and frothy, giving the illusion that there’s milk in every sip. That might read a little snobby, but this is where coffee snobs go to indulge themselves. Also, the coffee is just really good.