Mythical Coffee Roasters

Coffee is roasted in house on a Probat P12 here, and the drink names do the explaining: Orange Cardamom, Sugar Cookie, Banana Pudding, Vanilla Mint Nitro.

Roasting on a Probat, pouring for the East Valley

Mythical Coffee Roasters' Gilbert room is a roaster-cafe rather than a counter buying in someone else's beans. The roasting runs on that Probat P12 through a co-op arrangement with Xanadu Coffee that gave the team machine access, and the bar is built on top of it: espresso, batch brew and pour over, with drip coffee, lattes, chai latte, matcha latte and cold drinks filling out a normal week. The seasonal list is where the personality shows, an Orange Cardamom Latte, a Sugar Cookie Latte, a Banana Pudding Latte, a Rosemary Caramel Latte and a Vanilla Mint Nitro, with a blueberry pie coffee turning up as well.

A casual daytime stop in Gilbert

The cafe opened at the end of December 2019, after a buildout that had been under way since that October, and the founding idea was less about origin sheets than about people: a more welcoming specialty coffee culture, in a room that could hold a quick run and a long sit equally well. The name follows the same instinct, using stories, creatures and characters to make coffees easier to approach than origin, process and fermentation language on its own.

What guests get is bright, modern and chill, and the staff are the part people single out, friendly, kind, informative. The community side is deliberate too, with latte art throwdowns and coffee education built into what the founders wanted the place to be for Gilbert and the wider Phoenix coffee scene.

Order the orange cardamom latte first

Start with the Orange Cardamom Latte, the clearest example of how the flavoured drinks work inside a specialty setting rather than against it. After that, the Sugar Cookie, Banana Pudding and Rosemary Caramel lattes and the Vanilla Mint Nitro cover the playful end, while chai latte and matcha latte broaden the route away from coffee.

For the roaster side, ask what is being poured as espresso, batch brew or pour over that week, since the identity here is tied to fresh roasting and to the way the coffees are introduced. The strongest signal is not a shelf of trophies but a loyal local following and a story-led approach to putting specialty coffee in front of people.