"Tropical space with plants, table space and public wifi - great for working remote in warm inviting environment. Tried the Iced Matcha with orange cardamom syrup - delicious!"

"I am so tired of coffee shops charging nearly $7 for puny-sized drinks. And, of course, they only offer this one size, so you can expect to be ripped off no matter what you order. No outlets either. Nice decor and atmosphere, and employees are kind, but that’s all they have going for them. The music is *slightly* less obnoxious than your average coffee shop. The chai is nothing to write home about. Will not be returning."

"This is one of really nice, delicious and atmospheric pieces in OC 🙂😍 Aesthetically pleasing and unconventional, something that's lacking in cafes in California. The coffee is quite tasty."

"I happened to see Freelance Coffee Project Cafe on Instagram and visited here out of curiosity. The exterior of the building is covered with plants, which contrasts well with the surrounding buildings. I tried Hot Long Black and Butter Croissant. Long Black had a good balance of richness and acidity, which was delicious. Butter Croissant looked really delicious, but when I tasted it, the texture wasn’t crisp on the outside and the inside was a bit dry, so to be honest, it wasn’t as good as l expected. I’ll have to try other pastries next time I visit. The staff were all friendly, and the atmosphere inside the store was clean, neat, and nice… overall the vibe was good! So, l’d like to visit again soon."

"I’m leaving this as constructive feedback because it’s been consistent across multiple visits: ordering and fulfillment are slow, and the customer interaction often feels unprofessional. Today (Jan 23, around 8:15am), before I could even order, I was told it would be ~5 minutes just to take my order. After ordering, it’s another 5–15 minutes for the drink. That’s a 15–20 minute process for a simple coffee/espresso. For management reference: the front/register employee communicated the delay in a rude/dismissive way, and the bar employee needed the register employee to step in. The both worked very slowly and appeared to handle only one drink at a time, which stalled the line. This seems fixable with clearer wait-time communication, dedicated register coverage during rushes, and improved bar workflow/training."