I like the decor. Loll Designs for the 4tops and long bench. Minimalist, with muted tones. Nice lighting.

Their Guat is pretty nice ... roasted a little on the lighter side than what most folks are used to. You'll pick up some higher notes, for certain. A lighter roast means a little higher (perceived) acidity -- mainly because the sugars haven't been allowed to fully develop and caramelize -- not a bad thing, just a different style of roasting. If you drink your coffee black, you might want to consider going with smaller cups, as if you let it cool off too much before you finish it, your cup might taste a little bitter. (I don't want anyone to go away disappointed ... just a little caveat, that this style might be a little different than what most folks are used to.)

His staff is still playing catch up on the educational curve, but I can let that slide.

Espresso is pretty refreshing ... keeping with the lighter roast profile, looks like a blend of Sumatra, Colombia and Brazil. Not bad at all ... and the kid behind the counter didn't choke up when I asked for a shot.

Kick out all the hipsters and you'll have yourself a nice joint.

No offense to me, Goose. I've heard many a word about the weird stuff people do to their coffee. One guy told me he likes to mix Folgers and french roast. Says it tastes the best.

My reaction was to ask him if he would pour a good stout over a Budweiser to make a black and tan.

Dorkus, that's the introduction that a lot of folks get to coffee...and unfortunately, most companies will use a lower quality bean for their flavored coffees ... a practice that is pretty deceptive, if you ask me.

I'm not big on flavors other than the natural profile of the bean itself ... therefore I stick to single origins for that reason.

In the U.S., with certain few exceptions, virtually all coffee sold is Arabica. The other variety, Robusta, is difficult to find in decent quantity. (A lot of companies will also make a specific point to let you know that they're now serving Arabica beans, but chances are they have been doing it all along.)

If they really wanted to market it properly, they would mention the specific grade of their beans. "Gourmet" and "premium" are not grades. "Specialty," "Commercial," "Exchange," and "Below Exchange" are some of the classes or grades of coffee used in the industry.