"This sleek and light-filled space designed to mirror the vibe of a true current boasts house-made syrups and artfully crafted beverages (like the seasonal Campfire Cappu-Tea-No with smoked Lapsang Souchong tea and steamed milk, vanilla brown sugar, dark chocolate, and, of course, a toasted marshmallow and cocoa powder). The menu also carries rich drip coffee as well as food featuring seasonal and local ingredients (think avocado toast, grit bowls and chia puddings). And just beyond the lounge-like seating area is the lab, technically a Specialty Coffee Association Premier Training Campus, where public classes and tastings are unrolled, plus SCA certification courses and workshops for coffee professionals." - Katie Toussaint
