Next time you’re walking on Gayley, look out for Driply Coffee, as they’ve just opened their first brick-and-mortar. Founded by UCLA alumnus Moshe Kashani, Driply Coffee focuses on the sustainable and ethical sourcing of specialty coffee. Just like matcha has a grading scale, coffee does too, and at Driply they serve what they describe as the highest-grade, first-pick beans that are freshly roasted. To refine their roasts, they work with multiple farms globally, selecting regions that match the flavor profile they’re aiming for.
A colourful chalkboard advertising Driply's signature drinks. Photographed by Aamani Maddukuri/BruinLife.
Kashani’s vision started with an idea of what an ideal coffee place would look and feel like. From there, he began sourcing beans and selling them to customers while simultaneously introducing people to their drinks through pop-ups. With multiple trials and errors, Kashani’s hands-on approach reflected his attention to detail and the passion behind his journey. That mindset still shows in how he talks about their brewing approach and menu development.
Their first pop-up was at a friend’s event, then at Equinox, and then the business started to grow from there. What makes these pop-ups stand out is how they shaped the menu Driply offers today. Each stop brought a new problem to solve, which pushed them to tweak recipes, adjust ratios or rethink their brewing method.
One of the earliest obstacles was producing a large quantity of coffee without losing quality. This led to their development of a cold brew with chocolate-y notes that stayed stable without becoming overly oxidized. With people having different flavor preferences, Kashani started mixing oat milk and vanilla syrup into the cold brew to create the cold brew latte. When I tried this, I was pleasantly surprised. You get the creaminess of the oat milk without its strong flavor, and it’s not too sweet. You can still taste the coffee. It’s a solid option if you prefer lighter, less sweet coffee.
Moshe Kashani: Founder of Driply Coffee. Photographed by Aamani Maddukuri/BruinLife.
The Equinox pop-up introduced a different request: drip coffee. Preparing single cups on demand meant rethinking how to brew quickly without compromising taste. Kashani experimented with machines and refined the process until he arrived at their current setup, which he shares is now “easier than pulling an espresso shot.”
As Kashani demonstrated their drip technique, it came down to three steps, with precise measurements guiding each one. Served hot, the drip coffee had a rich, nutty flavor with a smooth finish. It leans more toward a smooth, mellow profile rather than something intense.
With every event or pop-up, the menu expanded. The flexible, makeshift nature of pop-ups pushed Kashani and his team to adjust how they worked, ultimately helping them polish their approach. From detailed steps to exact ratios, their emphasis on precision is clear. The menu now reflects that gradual evolution.
A freshly-prepared drip coffee from Driply Coffee Space. Photographed by Aamani Maddukuri/BruinLife.
Most recently added were the matcha and strawberry matcha. I had the strawberry matcha and felt like there was a balanced blend of flavors between the matcha and the strawberry purée coming through the straw.
To end on a sweet treat, we had the snickerdoodle cookie. Crisp on the outside with an extra-chewy inside, the blend of sweetness and cinnamon-y flavor was a great way to end our experience. Overall, the drinks felt thoughtful and intentional, reflecting the work behind them.
If you’re ever heading to campus and need a caffeine boost, Driply is a convenient stop for a quick pick-me-up. The space is small, but it has a cozy atmosphere that fits the neighborhood.
A customer orders at Driply Coffee. Photographed by Aamani Maddukuri/BruinLife.
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Featured Image Photographed by Aamani Maddukuri/BruinLife
