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.
Learn more with our education program! We welcome coffee lovers of any expertise to take one of our pre-planned classes or contact us about a course to suit your unique coffee needs.
Home Barista Series:
- Slow Bar Brew Methods
- Espresso Basics
- Milk Steaming Basics
- Latte Art Basics
coffee education Series:
- Intro to Discovery Coffees
- Extraction and Refraction
- Cupping Protocol
- "Read the Bean" Palette development
- "Le Nez Du Cafe" Sensory development
- Q-Grader Test Preparation
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
Register for 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 Specialist. Classes are held in our training lab beside the Discovery Street location. Pricing is $160 for 1-2 people, $240 for 3-4 people (max. 4 per class).