It’s as impressive as you’d expect: full-blown Probat roaster right out in the open, a long line of Clovers at the main bar,
As a tourist attraction it doesn’t disappoint: even in a city known for gourmet coffee shops, you won’t find a better example of showmanship and art. They obviously spent a great deal of time and money planning all the details. But it also means long lines (you’ll wait at least 20 minutes to get a coffee) and impossible parking. (Although I noticed they offer valet parking if you want to go that way).
I tried the Ethiopian Konga, which my understanding is another name for Yrgecheffe coffee, which became my favorite after trying it at Terroir in Boston a few years ago. Yes I asked for it Clover-brewed rather than a hand-pour.