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This café was formerly named the Diamond Corner Cafe. A bright, awning-shaded corner café, it tries hard at their coffee with unfortunately weak results - even after the name and ownership change and a number of improvements. Homemade pastries and brunch items. Airy space with large glass windows, several indoor tables, an outdoor patio, and some front bench seating. Like the previous owners, they very proudly display their commitment to Fair Trade coffee and use the same McLaughlin Coffee Co. beans. They replaced the Futurema for a two-group Elektra machine. They tend to pre-grind heavily in advance, so the coffee doesn't stay too fresh. The resulting pull is a very full cup with a thin layer of microbubble crema. The good news is that this location used to serve espresso that was ashy and bitter to point of being undrinkable. Now it is barely drinkable. Given the sheer volume of the pour, it's surprisingly not too heavily overextracted. There's something of a potent body that holds up a bit through the deluge of water. Still, it's bitter and ashy with no hint of sweetness.
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