Work In Progress
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Work In Progress

2944 Randolph Av # 1, Costa Mesa, CA

★★★★4.4(219 Google reviews)

Crema's Take

Work In Progress has carved out a devoted following for their meticulous pour over technique and espresso work—this is a shop where the coffee craft genuinely shines, even if their matcha program draws more mixed reactions. The vibe strikes that sweet spot between a focused work destination and a leisurely hang spot, with friendly staff, a cute dual indoor-outdoor setup, and reliable breakfast options that make it feel like more than just a caffeine pit stop. Just note that parking can be tight and they close early at 4 PM, so plan accordingly if you're stopping by for an afternoon pick-me-up.

What to expect

Full breakfastLight foodOutdoor seatingTraditional drinksEspresso focusedLaptop friendlyPour overSpecialty drinksSlow sitQuick grabMatcha & tea

Google Reviews

Peggy Du
★★★★★2 months ago

After 3 visits, I’m done. The drinks are way below average! Their matcha latte was so diluted it just tasted like plain milk. Today, I ordered at 3:50 PM and got no heads up that they closed at 4:00 PM. Had I known, I wouldn't have wasted my money. Zero communication and poor value.

Gallagher Goodland
★★★★★3 months ago

Work In Progress (WIP) has completely mastered the art of coffee, especially the pour over. This is not just a coffee shop. It is a place where precision, patience, and respect for the craft are unmistakably present in every cup. For anyone unfamiliar, a pour over is a manual brewing method where hot water is slowly poured over freshly ground coffee, allowing the barista to control every variable such as water temperature, flow rate, bloom time, and extraction. When done correctly, it produces a cup that is exceptionally clean, nuanced, and expressive of the bean’s origin. You should taste clarity, balance, and layers of flavor that evolve as the coffee cools, never bitterness and never muddiness. At WIP, the pour over experience is executed at the highest level. The coffee arrives perfectly extracted, aromatic, and remarkably expressive. Each sip reveals depth and intention, with flavors that feel deliberate rather than accidental. This is coffee that rewards attention, complex yet smooth and vibrant without being sharp. What truly sets WIP apart is consistency. Pour over is notoriously difficult to do well every time, and yet WIP completely outdid themselves. The result is a cup that feels refined, thoughtful, and quietly exceptional. If you care about coffee and not just caffeine, Work In Progress is doing something special. This is craftsmanship, plain and simple.

Yogi Jitsu
★★★★★4 months ago

Friendly service. Their coffee options are pretty good. Matcha is pretty ok. Parking could be challenging but it’s worth the effort. They have decent food options as well.

Dini W
★★★★★9 months ago

Love this spot! Cute environment both indoors and outdoors. Definitely a good spot to do some work. Staff is very friendly and food and drinks were prepared pretty quickly! We had the breakfast burrito, breakfast sandwich, and guava croissant. All were really delicious. We got them without meat and they were still very filling. Also got the rosemary latte and maple brown sugar matcha latte. Some of the best coffee and matcha we've had! The restroom was also nice and clean. Definitely recommend this coffee shop!

Lawrence Battle
★★★★★9 months ago

This is a super cute area, and a hidden gem nonetheless. I got a Matcha latte with an Ube milk, it was pleasantly sweet, but not overbearingly sweet. The Matcha flavor was not as prominent as I would like, but it makes sense since I did get an Ube flavoring to it. We also got a regular latte with a maple brown sugar syrup, which was pretty delicious. The seasonal summer sandwich I got was very good and the breakfast burrito was excellent. The staff was extremely friendly and it was a pretty clean coffee shop overall. I would definitely come back here, but I recommend getting there early since the parking does tend to be on the terrible side as it fills up pretty quick.

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