Espresso magnifies the particular flavour traits of a coffee, emphasizing its acidity, mouthfeel and body. This intense shot of flavour combined with a rich, syrupy body stands alone perfectly and it’s designed to be enjoyed by itself.
Espresso can also be served on top of hot water (Americano), offering coffee drinkers a diluted version of the intensity found in espresso. Rich, full-bodied espresso also pairs beautifully with velvety milk. The smaller your drink size, the stronger and richer the coffee flavour. We recommend a cappuccino as the drink with the most ideal ratio for pairing milk and espresso.
- 1. A barista grinds coffee, dosing it into a metal basket with a handle (called a portafilter).
- 2. Using a tamper, the barista presses the coffee down inside the basket.
- 3. The portafilter goes into the espresso machine and boiling, pressurized water hits the coffee.
- 4. The solid grounds are filtered by the basket while syrupy, liquid coffee drips through, creating “espresso.”
This brew method is known for accentuating the flavour clarity of a coffee. The gentle stream of water used to brew, as well as the delicate fibres of a paper filter prevent fine particles from entering the cup.
Pour over showcases the subtle, more nuanced notes of a coffee that a more full-bodied brew method would muddy. Less fines also heighten the drinker’s ability to perceive acids, and can make coffees “sparkle” with acidity that would be lost in other brew methods.
- 1. Coffee grounds are poured into a filtered V60 Cone.
- 2. Hot water is poured from a kettle over the grounds and stirred for even extraction.
- 3. The water draws down gently through the filter into a vessel below, resulting in a very clean cup of coffee.
AeroPress offers a medium-bodied brew that is heavier than a delicate pour over, but lighter than a full-bodied french press.
This brew method can add balance to very bright coffees, mellowing the flavour by cutting the acidity. This brew method is also extremely quick and easy to execute and very light and portable, making it great for travelling.
- 1. A filter goes into a screen that fits on the bottom of the AeroPress chamber.
- 2. Ground coffee is poured into the chamber and then hot water is poured on top and stirred.
- 3. After the coffee has brewed for a minute, the AeroPress plunger is pressed down inside the chamber, pushing the water and coffee through the filter, resulting in a medium-bodied coffee while trapping the grounds.
Batch Brew, our “drip coffee” option, sits between pour-over and AeroPress in terms of body. It’s a house favourite that works well with most beans and is ready to serve at all times in any of our locations.
The Fetco we use for batch brew is incredibly consistent. Using precise heat control and dispensing water mechanically, Fetco makes a perfect batch of coffee every brew. If you’re short on time, Fetco is the brew method for you.
- 1. Coffee is ground and poured into a filtered basket.
- 2. Water is dispensed in a steady stream from a machine onto the grounds.
- 3. Coffee filters through and drips into a warmed carafe taking about five minutes in total.
Cold brew tones down the acidity of a coffee and often has a silky mouthfeel. The cold brew process also accentuates natural sweetness and rounds out sharpness to produce a well-balanced cup.
This coffee is a very versatile brew method because it’s easy, consistent and will keep fresh in the fridge for up to three weeks.
- 1. Ground coffee is poured into a cloth filter that sits inside a chamber with a closed valve.
- 2. Cold water is poured into the coffee and a perforated plastic cover is placed on top of the brew.
- 3. After the coffee has extracted for 18 hours the valve is released and the coffee is filtered through the cloth into a vessel below.
Nitro Cold Brew
Nitro cold brew is our cold brew coffee kegged and infused with nitrogen to give it a very creamy mouth feel, cascading body and a slight effervescence. The nitrogen process is the same to that of Guinness and shares many visual similarities but nitro cold brew is non-alcoholic and contains only coffee.
Mimicking the flavours of the cold brew used to make it, this coffee must be served from a special nitro tap and is best enjoyed right away.
- 1. Cold brew coffee is put into a special nitro keg then sealed and filled with nitrogen.
- 2. After 24 hours, the keg is tapped by a special nitro tap and is ready to be poured.
Our Education Program
Education is a cornerstone of what we do at Discovery coffee and we love every opportunity we get to share knowledge with our friends and our community. We welcome all coffee lovers, from experts to amateurs, baristas to home-brewers, to take one of our coffee education classes or to reach out to us about crafting a course to suit your unique coffee needs. We also love to work with community groups to build something perfect for your next lunch-and-learn, birthday celebration, or work experience hours.
Home Barista Series:
- Barista Basics
- Slow Bar Brew Methods
- Extraction Theory & Calibration
coffee education Series:
- Coffee History & Seed to Cup
- Extraction & Refraction
- Cupping Protocol
- Palate Development & Sensory Perception
- "Le Nez Du Cafe" Sensory development
Professional Barista Series:
- Opening Routine and Espresso Prep Techniques
- Espresso Theory and Calibration
- Milk Steaming Techniques and Latte Art
- Advanced Bar Flow and Closing Machine Maintenance Routine
Have questions? Want to take a class?
For details and to book a session contact:
Each class is a two-hour session offering a combination of coffee theory and hands-on learning with our Coffee Education Manager, Brittany Davies. Classes are held in our dedicated training lab beside the Discovery Street location (664 Discovery Street). Pricing is $160 for 1-2 people, $240 for 3-4 people (with a maximum of 4 people per class). We look forward to hearing from you!