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coffeejunkee, when's the last time you were at Java? I make it a near daily trip to get hot or iced (their iced, by the way, is done by way of the Japanese method: making a hot, concentrated extraction over ice, which captures the essense of the bean and cools it quickly, rather than letting the brew get bitter by cooling to room temperature over time. I know this because the baristas and owners take the time to educate me and other customers).
They have painted over the mural. They are about to install a new espresso machine and carry Counter Culture beans.
Perhaps it's time you made another trip ...
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