I didn't gather all that many photos of this cafe, but I will note that the barista I spoke with really enjoyed chatting coffee. They have a gorgeous bar that wraps around and centers the room. I thoroughly enjoyed the blue color scheme, as well as their general branding. Definitely would stop by again. Enjoy Cuvee Coffee in Austin, Texas if you can.
They also had a lovely Wilbur Curtis pourover machine that I would do terrible things to possess. It seems to be a fairly popular method in Austin. This particular one has two pourover stations that stick out from the bar. A tablet controls the different pulses that are dripped on the coffee for the bloom, first pour, etc., and the recipe can be changed to account for different roasted beans (Varying growing locations, roast of the bean, as well as grind size all have a huge effect on a pourover, so changing the recipe between beans is important.)
"That's nothing but a coffee maker." you say, and indeed you are correct, but this one is much better. I've been reading some material from Scott Rao recently, who is a giant pioneer in thirdwave coffee, and he talks about the important of a good batch brewer, or in this case, a single pourover brewer. A machine does not mistake water temperature. It does not pour inconsistently, or too much, or too little. It does not wait too long to pour water, and it doesn't spew too soon. I'm sure calibrating the machine to perform the perfect pourover takes quite a bit of time and energy from the team, but it sounds like a rather exciting undertaking. "How can edit the settings of a machine to brew better and more consistently than I can?" Cuvee seems to roast a bit darker than my preference. Not to say theirs is bad, but I enjoy a more Scandinavian roasting style, which is to say, very lightly roasted.