|Small, Sonoma-based chain café and roastery. "The Goat," as the locals like to call it. Brighter (and less modern in design) inside than before, with a lot of uncluttered, empty space. High counter seating, once under spot lighting, now under softer, more general light. Several indoor tables and some benches on the front sidewalk. The baristas are young professionals with a little attitude, but the coffee generally backs it up - just less and less as the years go by (and, oddly, the more that Goat beans appear in neighboring establishments as competition). They've recently started exploring hot chocolate more. By 2008 they replaced their cherry red, three-group La Marzocco FB/70 with a three-group, silver GB/5. By the Fall of 2011, they had duelling white, two-group Stradas. From them and their Rio grinders, they serve espresso with a generally darker brown crema of average thickness, but this has slimmed down on occasion to something too light and too thin. The cup is often rich, dark, and smooth, with a sign of some grounds in the pour. Servings can run from thick and potent to more watery and less rich. They inexcusably let their quality controls slip into occasional inconsistency, but recently that has noticeably improved. Service is often glacial. Served more appropriately lukewarm, rather than scalding hot. Generally a mellow and smooth flavor that mixes herbal and buttery tastes, with a slightly sweet finish. They replaced their Homer Laughlin cups with those from Espresso Supply, then opted for black (then brown) ACF ceramics, and are now on white notNeutral cups. They've been pretty solid on milk-frothing, however: they avoid the trappings of latte art while producing mostly consistent, even microfoam.