It seems whatever time of day you go, you'll be standing in line at Russell Beard's tremendously popular cafe. It has the built-in integrity of roasting its own coffee upstairs and dealing with it downstairs, and the Speedster and Mistral machines deliver a sweet, baked-biscuit and caramel-driven espresso ($3.50). Coffee descriptions are a treat - a cold Kenya kayu pour-over is 'really f---ing refreshing' - and salted caramel fights it out with espresso and white chocolate as most-wanted milkshake. Joey Ingram's food comes from the same culture as the beans, and yes, there is a 'not reuben' sandwich, which is indeed, not a reuben.