My partner and I have a ton of bar experience, so the whole challenge was how do we fuse these two energies… Then, we’ve got a chicken coop.
“Although this is a national trend, the coffee shop/bar thing - they really are diametrically opposed energies,” he said. Oveisi said he’s been keenly aware of the recent trend to combine coffee, beer and cocktails in single environments, yet designing and executing a concept in which all those beverage types can be seamlessly and equally enjoyed presented a fascinating challenge. In addition to wines, kombucha, draft cocktails and 21 taps dedicated to local, Texas and regional beers, the beverage program also places a heavy emphasis on other terroir-related drinks, including agave spirits like tequila, mezcal and sotol. It feels really correct for us to deal with people who we can go visit, and they’re just down the road.” “It’s been really awesome to deal with, because I feel like those are kindred spirits. “It feels like a golden age in the Austin culinary scene right now, and it’s been really fun engaging with these proprietors,” Oveisi said of local roasting and brewing companies. Oveisi said that although the shop is still dialing in its coffee offerings, exploring new profiles and blends both for cold and hot applications, the company intends to remain committed to working with local roasters. Cold brew is currently being served on tap.
#COSMIC COFFEE PRO#
Coffee for the new shop is currently coming from multiple local roasting outfits - primarily Texas Coffee Traders and Third Coast Coffee - before running through Mythos Clima Pro grinders and a custom-powder-coated Victoria Arduino espresso machine for espresso, or for batch brew.
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