The good: They offer pourer, which is frustratingly uncommon in Idaho, in my experience.
The bad: The options for pourover are "medium" or "dark," served in a paper cup.
I'll just say it: as someone who travels extensively for work, the specialty coffee scene in Idaho is grim. Coffee knowledge is extremely poor, and most people seem to be just looking for some sort of sweet, caffeinated beverage. And if that's your bag, this place might be great for you. The interior design is decent--it LOOKS, from a 10,000' view, like a specialty coffee shop, and I was hopeful when I was heading over here. There are plants. The baristas are friendly enough.
But do not mistake this for specialty coffee. It's overroasted swill designed to sit "in the mix" in a sweetened, syruped milk drink. And they shouldn't be offering pourover coffee if they're not using coffee that needs that brewing technique to showcase its distinctiveness. Especially not for $8.
Specialty coffee shops offer single origin pourover coffee from around the world on a cycle that follows the coffee crop (more or less). Without exception, specialty coffee uses roast descriptors from "cinnamon" to "city+," and there's no point in doing a pourover with anything darker than "Full City."
And you don't do pourovers in a paper cup or offer "room for cream."
Anyway, TL;DR: Got a pourover and it's basically undrinkable. I hate leaving negative reviews, but I wanted to leave a this for those like me who might come all the way here hoping to find a nice pourover.
The coffee here is roasted much too dark. The espresso in the hoppers is black. The steaming pitchers are stored on top of the machine. The tamper is nice, but the distribution and tamping process was nonexistent, as befits a shop that is using coffee as a base ingredient and not a focus.
If you're the owner, and if you have any love for coffee, please consider buying coffee from a legit specialty roaster and giving it a trial run in straight milk drinks and pourovers (single origin only). Even a large high-volume specialty roaster such as the ones you find on drinktrade.com--while not my first choice--would be a dramatic improvement in the resultant cup. You have a beautiful space, and good people behind the bar. You could easily offer a rotating selection of "the good stuff" for your non-sweetened beverages, if you wanted to do better.
Even if you don't want to get into roasting, you could do what many premier cafes do and use a rotating selection of guest roasters for your specialty drinks.
You have an opportunity to cultivate the art, not just the appearance, and be the first specialty shop in Idaho Falls.
/soapbox read more