Tag Archives: coffee

Jamaica Blue Mountain coffee: Worth the price? No

Posted on by
5

Well, that’s at least my own opinion anyways. I’m sure there’s people out there who love the blend, but after tracking down  an authentic (and expensive) bag of Jablum beans, I was a little disappointed.

In my opinion, I would describe Jamaican Blue as a very “light,” “floral” coffee, with a rather weak finish. Likely the roast didn’t stand up to my brewing method of choice (chemex), and didn’t have the excess of body needed to survive the heavy paper filters.

I’ve heard people rave about these kinds of beans in the past, but I just don’t get it. There’s a really interesting story to them, how they are harvested from a mountain in Jamaica, but beyond that, they aren’t too inspiring. The packaging it comes in looks kind of cool, but it’s a pain in the butt ripping the netting off, and there wasn’t a “roasted date” anywhere on the bag.

Overall, I’ll likely never buy these beans again, and I’ll stick with my regular purchase these days: the Sidama beans from Detour Coffee Roasters. They supply Dark Horse with their own blend, and are just amazingly roasted.

Steeping into the world of tea: A coffee lover’s transition

Posted on by
2

In my quest to reduce the toll stress is taking on my body, I’ve given up a few indulgences, such as drinking alcohol, recreational smoking (cigars, cloves and sheesha), and started eating a healthy South Beach type of diet. But in my research of anxiety and relieving its symptoms, the next step became obvious: I was going to have to give up caffeine, at least for the foreseeable future. (Check out this article on the dangers of caffeine for anxiety sufferers)

And you regular readers will know that I love my coffee. I love the smell, the taste, and of course, the ritual.

So after successfully giving up the caffeinated brew altogether (I still have the occasional decaf latte), I set my sights on getting a proper tea setup going.

It so happened my significant other was regularly making herself lemon balm tea before bed, using loose leaf tea and paper bags, when I decided that we should upgrade our tea situation. After using steel ball steeping chambers, I knew our first step would be to get a serious steeping pot.

After a search of many, many teapots, I settled into getting a Bodum Shin Cha four cup tea press with a stainless steel filter. At first I was hoping to find something a little more unusual than a typical Bodum teapot, but after looking for so long, there was something special about his pot that appealed to me. I love the glass, and the press has proven to be great at perfectly extracting the tea. As for cups, I’ve found our previous set of Laurentian mugs have been functioning beautifully, and are just to right size.

When it comes to loose-leaf teas, I find I’m drawn more towards the herbal and bitter end of the spectrum, partially to avoid the caffeinated teas, but also I find the sweeter teas a little too strong and unnatural. Lemon balm was been wonderful as a pre-bedtime relaxing tea, only surpassed by Chamomile. I’ve also tried Skullcap and Kava Kava, but due to my concern about their interactions with SSRIs, I’ve been holding onto those teas for a later time, when I’m no longer taking those kinds of prescriptions. As for where to get these teas, I’ve found the best place to find fresh loose leaf tea is at Tutti Frutti in Kensington Market, which has a very extensive selection of bulk loose leaf and individually bagged teas.

If anyone has any suggestions of where they like to find excellent loose leaf tea in Toronto, please drop me a line!

Finally, I knew that our tea set was complete when I finally found the perfect tea cozy at the Good Egg, also in Kensington Market. It’s made by Toronto design company Bookhou, and it perfectly fits over my rather large pot. It’s very dense and thick, and keeps the tea nice and hot for a very long time. And because it looks so great, leaving the cozy on the pot makes a nice little stylish detail to the apartment.

Celena’s Bakery and the most amazing croissants ever

Posted on by
4

Ever since the “True Brew Cafe” came into my east Danforth life a few years ago I’ve been pretty satisfied. Sure, it closes too early for my liking, but it’s cozy and Sue makes amazing muffins, soups and salad.

But now Sue has a little competition down the block with the newly opened “Celena’s Bakery,” where they too make all their own delicious goods in-house. I’m not necessarily going to compare the two places, because they both have similar vibes, and they will continue to be well served during the day by the local moms and whoever else waltzes in during the day. Of course, Celena’s strength is that they bake their own bread, croissants and other pastries, whereas True Brew is more cozy and homey.

I’ll continue going to True Brew, and that’s not a knock against Celena’s in any way.

Why?

Because Celena’s makes what is probably the best croissant in the entire city of Toronto. Yeah, I’ll go there.

I was skeptical at first when I heard about these croissants from a co-worker, who said they were small, like the size of your hand, heavy like a baseball, and when you bite into it, it’s like biting into butter. You also have to get one first thing in the morning, because they usually sell out of them by 9 am. Apparently the chocolate versions they make on Saturdays and Sundays sell out in 40 minutes, on average.

So as I finally got a hold of one, I have to say that everything I’ve heard about them is true. They look like they are just about as wide as they are long, and they are nice and crispy on the outside, while being tender and moist on the inside. Amazing. If you live in the neighborhood, be sure to try them right away, before they start changing whatever they’re doing to accommodate for volume.

Toronto east end used record gem: Ric’s Collectibles

Posted on by
1

As I’ve started taking more and more trips over to Grinder at Main and Gerrard (or “Grinder 1″ now that a second store is opening), I’ve finally had a chance to take a look inside “Ric’s Collectibles,” the used record store with the semi-melted vinyl and faded posters out front.

Let me begin by saying it’s not the prettiest record store I’ve been to, but the selection is great, and there’s an extensive “cheap” section with lots of great finds. Beyond vinyl (which the more “recognizable” records will cost you a little more), the shop also stocks comics, posters, old magazine and lots of other weird paraphernalia.

I’ve found the staff to be knowledgeable and friendly, and love talking music: always a bonus when record shopping. As other reviews online have noted, it’s not the busiest record store, so turnover is nowhere near as high as a place like Sonic Boom in the Annex, nor does it have new/local releases like Rotate This, but if you’re looking to browse, you’ll likely be rewarded with some great finds here.

Mercury Espresso’s first ever coffee class

Posted on by
1

Thanks to a wonderful Christmas gift, I had the pleasure of attending Mercurcy Espresso Bar’s first ever coffee class! Hosted by Matthew and Doug, the evening was a casual yet informative night, where we learned about some coffee history and took part in a wide variety of cupping techniques.

We had a very small group, only about 10 people or so, with a few regulars I recognized from the shop. The night lasted about two and a half hours, with Matthew and Doug answering many questions about techniques and flavours. I won’t write too much about it, because I don’t want to spoil the surprise of what happens for future classes… but if you’re a seriously coffee lover, do yourself a favour and check out a class if you get a chance!

I’ve always wondered what it would be like to open my own coffee shop, and after the class I felt way more confident in my own coffee knowledge, but it was enlightening to see the passion these guys had for the bean, and the passion that went into their shop. It made me jealous. Maybe it’s time for a barista class or a few part time shifts? If they ever need someone to focus solely on various forms of drip, I’m all over it.

You can find out more about the Mercury Espresso bar at their blog here, or stay updated with their twitter feed.

Day-trip in the city: Spots to visit in Toronto’s Junction neighbourhood

Posted on by
Reply

Sitting inside Crema with a Clover coffee. Photo by Tyrone Warner.

Usually about once a month, I like to take a Saturday to explore a part of the city that I don’t usually get to visit: basically anywhere way West, way east or way North. Last Saturday was my second “official” trip to the hood, but my first real chance to walk around.

The neighborhood, which as you might have guessed by it’s name, has an abundance of two things: old warehouses and rail-yards, which as you can imagine, has attracted the creative-class and those who follow. Yet despite the huge presence of artists, the strip is maturing at a nice, gradual pace, unlike the mess at Ossington and Queen.

The neighborhood more or less starts at Keele and Dundas West, north of Bloor Street, and extends west (though there are a few hidden gems to the east). To get there on TTC, you can get on the 40 Junction bus at Dundas West, or board a 107 Northbound Keele bus up to Dundas West.

First off, four places make the trip worthwhile: Smash (2880 Dundas West), an industrial-vintage place that I’ve raved about before, the “Pure Scandinavian” design shop Mjolk (2959 Dundas West) which I wrote about yesterday, the Electric Revival Antique Lighting store (3075 Dundas West) and home to one of the city’s other $12,000 dollar Clover coffee maker, Crema (3079 Dundas West).

A few other places worth visiting include Pandemonium, a used book/vinyl/CD shop (2862 Dundas West) that while small, and maybe a little pricey, has a great vibe and lots of obscure gems. I picked up a signed vinyl copy of “A New Celebration for All to Sing” (1972) by The Toronto Mass, and spotted one of the greatest album covers on “Gospel Guitar” by Joe Maphis… as you can see, it has a pile of technicolor squares framing a photo of Joe’s double-neck guitar, what I think is an old delay/reverb unit, an old Fender Bassman amplifier, and a copy of the Bible. Sweet.

There’s also another cool diner/coffee shop called “Cool Hand of a Girl” (2894 Dundas West) which I didn’t get a chance to visit, but I’ve heard good things about. Same goes for Rawlicious (3092 Dundas West), an all raw food restaurant that I was going to visit before getting called away for some urgent business during my day-trip. One of the city’s finer selections of DVDs can also be found at Big Daddy’s DVD Shop (3044 Dundas West), which should be seen just for the sweet sign-age outside.

As for bars, because the Junction enduring several years of modern prohibition, they’ve only recently come up to speed, and now count Axis, The Troubador and Margaret as great places to grab a pint. Otherwise, there’s lots of other interesting stores to browse, including lots of furniture places, thrift and vintage stores and various health food joints.

By far, the greatest cappuccino I ever had in the city of Toronto

Posted on by
4

darkhorse

I never was a big fan of the steamed milk side of espresso-based drinks; maybe it was because I was more familiar with the “big pile of foam” style of capps than I was the richer sophisticated “microbubble” form that finer baristas are capable of. Sure, when I was in a decent coffee place like Dark Horse or Mercury I’d grab the occasional latte, but I would generally gravitate to straight up double shot or Americano.

When the second Dark Horse opened up on Spadina, I visited on my way to work as often as I could, just enjoying the slow pace that is rare at the shop these days. I had a chance to chat with Sam James, who was one of the guys involved in launching the new location, when I went in, and eventually he asked me why I’d order an Americano all the time (Little did I know that SJ was one of the city’s most lauded “celebrity baristas.” Furthermore, I found out this past September at a friend’s wedding that one of our mutual friends knew Sam from his skater/male model days. Small world).

So I told him that I just felt like I was just drinking a lot of milk whenever I would usually order a latte or some other variation… he said that I must have never had a “really good” cappuccino before, and told me the next time I came in, that he would make me the best capp I would have ever had in my life. So I took him up on his offer… and he was right. A good capp is light, sweet and compliments the espresso in a very delicate way. It’s not meant to be a giant heaping of milk, but just a small amount to almost aerate the espresso into a whole other drink.

Thankfully, SJ is not the only guy who can pour a decent latte: both Dark Horse locations in the city continue to have baristas in their employ that make fantastic drinks, along with folks at Mercury Espresso, Manic and even at Sam’s own “Sam James Coffee Bar” (mostly Sam, but not always). (FYI: His are the best).

And for anyone intimidated by snarky baristas: don’t be. Or at least, don’t go back. For example, despite the reputation of the owners of Bulldog Coffee on Church having a reputation of neighborhood nice-guys, I recently met one of the jerkiest baristas ever one Sunday afternoon. The short of it is, after asking him if there was anything special about the cafe’s signature drink, (the Bulldog), he gave me attitude while demonstrating that it was merely a run of the mill steamed-milk-and-espresso drink that was slightly larger than a cappuccino and slightly smaller than a latte (yeah, their “medium.” Wonderful). So with that said, if it’s not your neighborhood place, I wouldn’t suggest making the trip down to Church for a trip to the Bulldog.

Instead, make a jaunt to either Dark Horse location, or better yet, Sam James’ place. Life is too short to have lousy coffee (or lousy service for that matter).

Simple coffee: The beautiful Chemex

Posted on by
2

chemexYet again, thanks to Boing Boing and it’s awesome power to expose the most amazing things in the world, I’ve gained another instrument in my coffee arsenal: The Chemex brewer.

A generous gift from a friend, who had a tip from someone who watches me gaze over the Intelligentsia website with a sense of awe and desire, I received the pot, along with a couple boxes of filters a couple months ago, and it has become my exclusive brewing method ever since.

The coffee it makes is very similar to the “clean” brew that the vacuum/siphon pot makes, except it’s virtually free of any sort of bitterness or acidity. So much so, that it’s far to easy to gulp down an entire pot… and amazingly, if you let the coffee sit in the fridge, when you go back to warm up a cup, it still is free of any bitterness.

It’s almost as demanding as the vacuum pot; there’s a multi-step process of starting the “bloom” before manually pouring your hot water on the grounds, and a very careful pouring method that must be observed.

While everyone raves about the design of the pot (it is quite beautiful really, and I’m partially to the vintage “wooden collar” style), the nature of the coffee is truly sculpted by the special Chemex filters. It’s a square filter folded down into a cone shape, and is made of a specially treated paper much heavier than your usual filter.

It’s a pretty common theory amongst baristas and most hard-core lovers of the bean that any form of espresso, alongside steaming milk, is something best left to the professionals who pour thousands of cappuccinos and lattes a week. They say, don’t bother with your home machines… they might pay themselves off in a few years (if you got a decent one), but you should really stop drinking your lousy home capps and leave it to the experts.

So while I agree, it’s also interesting to note that most decent cafes won’t brew “drip” coffee, just for the fact that it’s hard to keep it from going stale in a matter of a year or so. It seems a lot easier now to get a French Press to go, or let an expert like Sam James make you a vacuum pot of coffee (which if you do it yourself, can be pretty hit-or-miss sometimes).

That’s what makes the Chemex pretty cool; this is the simple, affordable instrument that allows you to make coffee like the experts do (as long as you are grinding up your freshly roasted beans, natch). For example, when Toronto Star food writer Corey Mintz had Stumptown Coffee roaster Duane Sorenson over for a meal, he brought a Chemex with him.

So while I’m not a coffee expert by any means, it pleases me to know I’m not too far off the mark of perfection with my usual morning cup.

Want to get inspired? Check out the most high-energy coffee brewing how-to video you’ll ever see here.

Previously, my post about the siphon method.