|Starting as a cart service in July 2012, this is a joint effort between Josey Baker Bread and Four Barrel Coffee. It's a vast space, with tall, open ceilings and long walls that reach to the back. The sheer size can make the place seem vacant off peak hours, but that's hardly a complaint. There's one long, wood-topped communal table (OK, several moved together) with a number of school-like stools. There's some bench seating along one side and a couple of front window caf� tables. One entire long wall is dominated by wooden shelving stocked with coffee, coffee accessories, granola, baking supplies, and other merchandising. Near the central service counter they offer a rack of Four Barrel Coffee and baked breads. This is ground zero for the 2013 $4 toast controversy, after all. They have more than enough grinders: two Mahlk�nig EK43s and at least four tall Mazzer grinders. You'd think they were offering a lot more coffee varieties than they do (they offered an additional single origin Ethiopian espresso on our visit). With two new, white, two-group La Marzocco Linea PB machines, they pull shots with an even, medium brown, but excellent crema (especially for Four Barrel's limited blending skills): it's appreciably thick and textured. The barista is methodical but a bit sloppy with their preparation, splattering coffee a bit and adjusting the direct-to-cup shit with a shotglass underneath as a catch. There is the expected Four Barrel sharp brightness in the cup we've come to expect, but there's a little more to the flavor than that going on here: some pungency mixed in with the obvious citrus notes. Served in short, squat classic brown Nuova Point cups.