In the greater Mylanta area, Octane frequently ranks as one of the preeminent quality coffee chains. As an example, in December 2014 Atlanta Magazine named it the city’s best coffee chain.
This location of the seven-store, three-state chain — in Atlanta’s trendy Buckhead district — seems wedged in a building that looks like what Georgians think is the norm for Silicon Valley. Imagine if a bunch of ex-Yahoo! employees on H1-B visas decided to open a Georgia-themed biscuits and gravy shop in Sunnyvale. Yeah, it’s kind of like that.
Buckhead’s Atlanta Tech Village, or ATV, comes complete with airy glass-and-steel construction and designated Razor scooter parking in front (no, seriously, I am not making this up): surely 33% more startupy than the leading brand. Octane’s role here is to fit the tech worker coffee stereotype: chug coffee, write code.
Outdoors there’s patio seating in front under parasols — which don’t offer much help when Atlanta is hot enough to melt your face. (It was 100°F out, and “feels like 105°F” per my weather app, on my visit.) Inside the space curves around the outside contour of the building, with a service counter (and a King of Pops popsicle case) in front and several tables and a long, shared wooden bench towards the back. Along the glass windows there is a series of white modern stools.
They offer Japanese cold drip, a nitro-brewed iced coffee (which is rather tepid, btw), three pour-over coffee options, and espresso. Their standard blend is the Gravy Espresso.
Using a two-group La Marzocco Linea, they pull shots with a healthy, evenly shaded medium brown crema. It has a good mouthfeel and density and exhibits excellent flavor balance in the cup: an even blend of mild spices, some wood, and some fruit. A friend who lives in the neighborhood told me that it can run a bit green-plant bitter, but I quite liked it and thought it showed great balance and restraint while still having a thick consistency.
If there’s any complaint, it’s that it’s too smooth and lacking strongly distinctive characteristics — making this more of a multiple-times-per-day Italian style espresso. Served with sparkling water on the side in Cuisinox cups by a cringe-worthy barista who calls it “spro”.
For their cappuccino they employ detailed Rosetta latte art with restricted, overly gentle milk-foam: it’s more liquid milk blended in the body and is thus too runny or liquidy. My friend also complained about the cortado here running a bit lukewarm on the serving temperature, which could be explained by their generous use of tepid milk. But despite the sterile office park location, it’s one of the better espresso bars in town.
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