Dangjin café for misutgaru latte and tofu ice cream: MIMI Coffee Mill

I tend to like cafés with menus that use local ingredients. At MIMI Coffee Mill (미미커피방앗간) in Sunseong-myeon, Dangjin, I tried a cream latte with misutgaru (mixed grain powder) and sundubu ice cream made with Dangjin beans.

How busy is MIMI Coffee Mill on a weekend morning?

MIMI Coffee Mill opens at 10 a.m. When I visited on a weekend, it was fairly quiet at first, but people started arriving in earnest after 11 a.m. The interior was larger than I expected from the outside, and its old-fashioned props and furniture brought a mill to mind.

What did I order, and how were prices displayed?

There was a wide selection, from coffee and ice cream to bread and snacks. Menus using local agricultural products, including Dangjin beans and strawberries, particularly caught my eye.

I ordered the following. I have copied the numbers from the original post as written; no currency unit was specified.

• MIMI cream latte: 6.0
• Regular Americano: 4.9
• Dangjin bean sundubu ice cream: 4.5
• Cinnamon bread: 4.7
• Mocha bun: 2.8
• Chodang corn mochi soboro: 3.3
• Dangjin strawberry jjonddeugi: 1.5

How sweet and nutty is the MIMI cream latte?

The MIMI cream latte, which I was most curious about, is coffee topped with fresh misutgaru cream. The nutty misutgaru, coffee, and soft cream worked well together. I especially enjoyed it because the cream was neither overly sweet nor heavy.

What does the Dangjin bean sundubu ice cream taste like?

The Dangjin bean sundubu ice cream had a stronger soft tofu flavor than I expected. Rather than the rich sweetness of typical soft-serve ice cream, I noticed more of the beans’ nuttiness and sundubu’s distinctive mildness.

How were the breads and snacks with coffee?

Dangjin strawberry jjonddeugi is a strawberry-flavored snack. My companion, who usually likes jjonddeugi, was pleased to find it.

The cinnamon bread was better than I expected. From its name, I expected the Chodang corn mochi soboro to be an ordinary soboro bread, but its texture was closer to a chewy, soft cookie. It also had the nutty flavor of Chodang corn.

Overall, the desserts I tried were mild rather than intensely sweet. They were good for choosing several items to have with coffee.

Were the indoor and outdoor spaces comfortable?

There were quite a few tables indoors. The atmosphere was retro, with old-fashioned props and furniture, but it did not feel over-decorated, so I could relax comfortably.

There were also tables and a photo spot outside. However, during my visit, it looked as though more work was being done and the area was being maintained. I think the atmosphere would be even better once the weather cools and the outdoor space is more settled.

My favorite items from this visit were the misutgaru cream latte and the Dangjin bean sundubu ice cream. The way the local ingredients came through in the flavors made them memorable.