That Good Coffee Place in Greenbrier is open and offering a wide selection of choices for those desiring a cup of joe.
While the establishment, located at 2641 Highway 41S, still lacks a sign — which its owner says should likely be up within the month — it hasn’t kept locals from frequenting the shop.
“It’s amazing. Business has been really great,” said owner James Jett, who also serves as pastor of Spring Hill Baptist Church off of Dividing Ridge Road. “We appreciate everybody.”
Jett, who operates That Good Coffee Place with his wife, Christina, said the newly-renovated space seats nearly 35, has Wifi, and will soon feature televisions. It also has a drive-thru service.
Coffees from around 20 different nationalities make up the shop’s stock. A basic 12-ounce cup of coffee costs $1.90; $2.85 for a 20 ounce.
Thirty-eight flavor-roasted coffees are on the menu, as well as a wide selection of decaffeinated blends and a full line of espresso.
Additionally, customers can choose from around 70 flavored syrups to add a special twist to their choice of java.
Drinks are available hot or cold. Prices vary depending on size and specialties.
“You can come in and experiment and get a different drink a day, or you can find something and stick with it,” Jett said. “Our goal is to get the drink exactly the way (the customer) likes it.”
Coffees that Jett classifies as more dessert oriented are also an option. For instance, the Oreo Dream, as it’s called, is made of Swiss chocolate, crushed Oreos, espresso, a homemade mocha mix and whip cream.
Italian and creme sodas, in addition to Jet Teas, which Jett describes as more of a slushy or smoothie are also available.
But it doesn’t stop there.
While That Good Coffee Place is a coffee shop, it also serves food. Breakfast and lunch are currently available, with a dinner menu coming soon.
Currently, customers can indulge in breakfast scramblers, eggs, hash browns and toast as well as waffles or biscuits and gravy, to name a few.
Also, sandwiches like a French dip, turkey club and chicken salad are a few of the options on the lunch menu.
“We are about 70 percent functional,” said Jett. “We are waiting on a hood system. But we are doing the things that can be done on one electric stove and counter equipment. Once the commercial equipment comes in, it will make it much easier to produce the amount of food we want to produce.”
The coffee house is open hours six days a week: Monday-Thursday from 5 a.m. to 7 p.m. and Fridays and Saturdays from 5 a.m. to 10 p.m.