This modern glass storefront, built in 2008 on the site of the former, 70-year-old Brooks Camera, offers a modern, culturally diverse dessert café. The long internal space is characterized by a long bench on one side with simple-but-modern tables and modern, colorful acrylic chairs.

They offer frozen yogurt, crêpes, Vietnamese sandwiches, and a coffee bar featuring Four Barrel Coffee. Four Barrel’s new elephant-logo branding is printed out on photocopies throughout the store and out front on the sidewalk sign. But as progressive as this location tries to be, its espresso is a bit regressive.

The staff here originally lead us to believe that they used Four Barrel Coffee for both their filter coffee and their espresso (this is not as uncommon as it sounds). But thankfully someone in the comments below, and offline, helped identify and correct some of the misrepresentation: they use Peter James Coffee for espresso.

Approaching The Chill Cafe Interior seating in Chill

Chill has a two-group La Spaziale, but they favor a single-group, superautomatic Schaerer Ambiente machine to produce shots of espresso with a thin, pale crema with extremely large and erratic bubbles. It looks a mess. Fortunately it tastes a little better than it looks, but not by much: a mellow flavor of spices with enough body to the large shots to prevent it from being mistaken for filter coffee. As for filter coffee, the posted signs indicated they were serving Four Barrel’s Idido Misty Valley yirgacheffe (Ethiopia).

Read the review of Chill.

Chill's service area with Schaerer and La Spaziale behind the counter The Chill espresso - it gives us shivers just thinking about it

Sidewalk signage outdoors for Chill promotes Four Barrel Coffee Four Barrel Coffee write-up inside Chill