REV Coffee: Locally Roasted, Handcrafted Coffee Experience in Smyrna
Take a closer look at the Smyrna-Vinings' neighborhood coffee shop, its owner, the lunch options and coffee, and more.
REV Coffee has been serving Smyrna-Vinings residents for almost six years. The current owner, Nick Bimmerle, has been with REV for four years.
"We originally started by serving coffee from roasters based around the country but moved into roasting our own coffee two years ago," Bimmerle said. "In the future we'd love to open another shop, but for now we have plans to expand our lunch service at the Smyrna location."
Patch: How would you describe your business? What is the atmosphere/style like?
Bimmerle: REV is above all else a neighborhood coffee shop. We foster an atmosphere that is comfortable and relaxed, and suitable for meeting with clients or friends.
Patch: Do you have a signature dish?
Bimmerle: Our chicken salad sandwich and bacon cheddar muffins are the backbones of our food program. Many customers find themselves on the brink of addiction. One of my personal favorite combinations is a traditional cappuccino served with a power cookie. They are quite complementary and delicious together.
"Our chicken salad sandwich and bacon cheddar muffins are the backbones of our food program. Many customers find themselves on the brink of addiction."
Patch: What sets your restaurant apart from others of its kind?
Bimmerle: We serve a fresh, locally roasted and handcrafted coffee experience without the stereotypical snobbishness or ambivalence. We are truly proud of the drinks, food and service we provide.
"We serve a fresh, locally roasted and handcrafted coffee experience without the stereotypical snobbishness or ambivalence."
Patch: Who is your roaster?
Bimmerle: Daniel Riggins is he who artfully mans the roaster. He has been in the business for many, many years and has brought new life to REV Coffee.
Patch: What is your favorite beverage?
Bimmerle: My favorite single beverage would be a traditional cappuccino. At 6oz, it is the perfect ratio of coffee to milk. The texture is velvety and smooth, the flavor is sweet and rich. It is pretty much perfect.
Patch: What is the hardest part of having a successful restaurant?
Bimmerle: Growing. It is extremely easy to become successful and maintain it without changing a thing, but the hardest hurdle to overcome is making a successful effort at growing... whether it be into a second location, expanding services or finding new and creative places to seat people.
Patch: What is your favorite part of owning a restaurant?
Bimmerle: Getting feedback from our customers. Of course, when things are great is wonderful to be showered with praises, but I truly appreciate and enjoy receiving suggestions, advice, and---to a lesser degree---complaints because I am at a position to satisfy them.
Patch: How did you get into the restaurant business?
Bimmerle: The coffee bug bit, and I couldn't refuse, couldn't shake it.
Patch: Is there anything else you'd like our readers to know about you or your shop?
Bimmerle: Community is our business, coffee is just our mode of delivery.
Hours: Mon-Fri, 6 a.m.-10 p.m.; Sat-Sun, 8 a.m.-8 p.m.
Location: 1680-B Spring Rd, Smyrna
Websites: www.revcoffee.com, www.facebook.com/revcoffee, blackisthenewcoffee.blogspot.com, twitter.com/RevCoffee