Ogawa Coffee
Japanese java concept with Asian snacks
Coffee · Downtown · $
The Japanese coffee chain opens its first international outpost in Downtown Crossing, serving espresso drinks, unique flights of single-source javas, and breakfast and lunch eats that range from traditional favorites (like ham and cheese croissants) to Asian inflections. A World Latte Art Champion guides a team of baristas, plus the space features a teaching lab with retractable stadium seating.
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hours Open Today · 6:30 AM - 6:00 PM
Chevron
Monday
6:30 AM - 6:00 PM
Tuesday
6:30 AM - 6:00 PM
Wednesday
6:30 AM - 6:00 PM
Thursday
6:30 AM - 6:00 PM
Friday
6:30 AM - 6:00 PM
Saturday
9:00 AM - 6:00 PM
Sunday
9:00 AM - 6:00 PM
location 10 Milk St, Boston, MA 02108, United States phone +1 617-780-7139 website www.ogawacoffeeusa.com directions Get Directions
Zagat Mentions of Ogawa Coffee
Google Reviews
4.5
(335)
Haven't had food here as yet, but the coffee is top-tier. While the drip is good in it's own right, what makes me appreciate this place is their attention to the finer points of espresso drinks, and in particular, their milk foam. Sooooooo many places, even the better shops around Boston, cannot seem to figure out how to steam milk in a way that makes tight foam bubbles - the method to a velvety, luscious drink. Best mocha I've had in a while - I forgot to take a picture of the top because I was too busy pouring it down my throat. Edit: I keep coming back and this place has awesome food as well! Seriously a gem.
Phil Waters · March 29, 2018
Start your day off right with a cup of coffee from Ogawa. Conveniently located a couple blocks away from downtown crossing, make a quick stop here before heading to work. There's some table seating near the windows along with some stadium style seats. Definitely would be back again to try their food as well.
Amanda Cheng · April 28, 2018
Cool setup. The drinks are really "creations" at this shop... amazing! I try something different every time I go. The staff have always been eager to explain exactly what it is the chefs are cooking up.
Rick Waller · April 28, 2018