COFFEE: Cheyenne Young, whose espresso bar is nestled inside a Forest Knolls mercantile, fondly calls his steeped coffee “Inverness creek mud.” It’s made by French press, which allows the grounds to “bloom,” resulting in a richer, rounder flavor—and oftentimes some grit. Mr. Young, an Inverness native who also works as a coffee rep for a boutique roaster based in Terra Linda, has been serving valley locals and passersby since January.   David Briggs
Making coffee on Tuesday morning, Cheyenne Young followed a precise routine: 19 grams of grounds tamped into the portafilter and 30 seconds for water to flow through, yielding two ounces of rich, smooth espresso. “I’m just really happy to be here in my own spot,” he said, looking out over the

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