|Susan Ohori founded this two-store chain in 1984. She learned to roast from Alfred Peet, of Peet's Coffee fame, and pioneered bringing fresh-roasted coffee to Santa Fe. It started as a take-home bean sales store but evolved into retail locations - even when communal "third places" are rare, as most social gatherings in Santa Fe take place in private homes. This location was the second opened and is designed to be the more social gathering space of the two. They offer pour-overs, buttered coffee for those into Paleo snake oil, and no syrups or artificial sweeteners as a sort of health thing. Walk in, and without knowing the Peet's origin story I felt I was in a Peet's -- from the four café tables and a counter setup down to the bean and leaf sales and the darkly roasted, ashy-leaning coffees. There's a wall of merchandising (cups, machines, Chemex, pour-over paraphernalia) and high ceilings with exposed wooden framing. The art on the walls is showcased without commission. Using a two-group Nuova Simonelli, they pull shots in a short paper cup with a creamy-looking medium brown crema of a smooth texture that's relatively thin. There's an ashy edge to the cup: very harsh with a combination of smoke and ash. The milk-frothing can be like dishwater: thin with irregular bubbles and what seems like flavored air. Ohori's has won the Best of Santa Fe by the Santa Fe Reporter for 7 of the last 10 years, however my wife found the macchiato to be simply undrinkable. She never does that. The straight espresso wasn't far behind.