We’re happy to announce free delivery of freshly roasted coffee beans from our award winning coffee roastery. The best way to take advantage is to call us with your order at 905-205-078. There is no minimum order within Stouffville. Elsewhere, free delivery with a $50 order.
If you know which coffee you want, you can also e-mail us your order to firstname.lastname@example.org. Please include your choice of coffee, quantity, grind (if necessary), your address and phone number. We will get in touch to arrange credit card or e-transfer for payment.
You can order from our web site and pay with Paypal. In this case, delivery anywhere in Canada is free with a minimum $50 order. There are 2 main modes for online ordering; by the bag, or subscription.
By the bag orders are made from the coffee page. The drop down menu under coffee will filter the choices by ‘Single Origin’ ‘Signature Blends’ or ‘Seasonal Coffees’ Here are a few direct links to the ‘Buy Now’ page for our most popular selections. We have many more freshly roasted coffees beans available in store than on our web site. We also have the knowledge to guide you to a good selection based on your brewing method, taste preference (mild, bright, fruity, nutty, chocolatey, bold) and roast level (light to medium to dark).
You can sign up for a subscription on the subscription page. There are options for Roasters Choice, Choose your Coffee, Gift Subscription with fixed 3, 6 or 12 month term. The shopping cart and payments are done through Paypal.
We are open for retail Tues-Sat 9am to 4pm. You should be aware of some service modification from March 17th:
YES WE ARE SERVING, TAKE OUT CUPS ONLY
WASHROOM IS NOT AVAILABLE TO THE PUBLIC
NOT ACCEPTING CASH – CREDIT OR DEBIT TAP PLEASE
NO RETURNS OR EXCHANGES PLEASE
We appreciate your continuing support, and our thoughts are with you and your loved ones in trying times. The Velvet Team.
This is one of the most frequently asked questions we get.
First, let’s talk about freshness for coffee. As a specialty coffee roaster, our standard of freshness starts the clock ticking on the day the coffee is roasted and packed into our special bags. Our goal is to get the coffee into your hands within 2 week’s of roasting, whether you purchase it at the roastery, at a cafe, or at a specialty grocer.
We know from experience that a household will go through a 400g retail bag of coffee in 2 week’s (on average). With this timeframe in mind, whole bean coffee that is ground fresh for each serving is perfectly fine in the bag it comes in.
In fact, this bag has oxygen and moisture barriers built in, so it’s the best container for it. The whole beans will be great stored in there easily for 4+ weeks. After that time, a slow and slight fall off in aromatics, and a loss of vibrancy in flavour may be noticed, depending on your sensitivity.
For those who need to store coffee longer, we suggest splitting the bag into smaller portions, putting into mason jars or freezer bags, and storing in the deep freezer. Removing the smaller portions from the freezer as needed, let the coffee come up to room temperature before opening the container or bag. We do not recommend re-freezing or refrigerating coffee – ever.
The freshness window get drastically shorter once coffee is ground. If you have a grinder, grind the coffee immediately before brewing, if possible. The room filling aromatics of freshly ground, freshly roasted coffee will prime you system for action. After all, isn’t the smell of fresh ground coffee universally adorable?
If you do not have a grinder, we are prepared for you and will grind the coffee to your specific brewing type right at the point of sale. If you are not sure what the best grind for your brewer is, we can make the advice and recommendation for you. This is the main reason we don’t sell any pre-ground coffee. Plus, the fact that pre-ground coffee will already be stale in the bag by the time you buy it. By stale, I mean oxidized, bitter, and lacking in aromas!
It’s a fact the coffee which is distributed to mass market retailers cannot be freshly roasted. Typically it’s anywhere from 3 months to 1 year old as you find it on the shelf. If you find it on sale, you may find it’s approaching the sell by date. Coffee which is distributed to grocery stores typically has a best before date of at least a year from the date of manufacture. If you see a best before which has 3 months to go, you can pretty much infer that this coffee was roasted at least 9 months ago. Even sealed in a bag, this coffee will have a flat aroma, and be heavily oxidized, meaning bitter.
Our retail partners receive coffee weekly. We roast the coffee to order, and typically deliver within 24 hours of packing. Your assurance of freshness!
Dissolve the sugar and butter in a pan over medium heat. Remove from the heat. Whisk in 1 oz of the whiskey. Pour the other 1 oz of whisky into a heatproof glass or mug. Pull your double shot of espresso and add to the glass. Add the hot water. Add the sugar mixture and stir gently. Top with whipped cream and serve immediately!
When Oliver and his family took over Main Street Bakehouse & Eatery less than a year ago, it was struggling to find it’s form. Since then they’ve turned things around and the Stouffville location is thriving.
It’s become a place that’s gone above and beyond great coffee & food, it’s become a thriving community hub.
With their success in Stouffville, they had an opportunity to open a second location. One in Markham, across from the GO Station. A location that many GO train riders will be thankful for once they open up shop.
Even though it’s still under construction, Oliver welcomed us into their new location. We sat down with him to find out why they decided to take on this challenge. And also learn more about their new journey.
Update: Now they’ve opened and are in the early stages again. If you’re in the Markham Main St. area stop by and say hi!
I see questions on R/coffee and Quora asking about ‘cold pressed espresso’ or ‘cold brewed espresso’.
Most of the answers, and the YouTube videos seem to recommend a recipe using either a) espresso that has been brewed hot and cooled or chilled (yuck!) or b) using espresso beans to make cold brewed coffee concentrate by steeping with water for 12 or more hours.
Let’s step back a bit to review what is espresso. It’s a brewing method – one that involves high pressure and finely ground coffee to produce a concentrated coffee drink in a very short amount of time.
The industry standard is as follows: for a double it’s +/-25 seconds, & the preparation and brewing time is within a minute. With the expectation that it’s served for immediate consumption.
How can we respect the fine tradition of espresso and still make a cold brewed bevvy to quench our summer thirst??
Well, we set our sights to finding out. What we discovered, is amazing. It’s not only possible (with a couple of tricks and tips) but also delicious! Here’s the recipe:
-18 to 20grams of espresso, ground Turkish (tip – if your grinder can’t grind fine enough for Turkish, you can borrow the grinder at your friendly neighbour, neighbourhood grocer or coffee bar)
-with your espresso machine off (and cold) tamp the espresso into your cold double portafilter basket
-lock the handle into your espresso machine
-turn on your espresso machine and without allowing it time to warm up, brew your double shot into a shot glass
– prepare your ‘cold pressed espresso’ drink in your favourite way
– our fave is to fill a glass 2/3 with ice, pour the espresso over, add 3 pumps (3/4 oz) caramel syrup, and top up with almond milk or cow milk
Give it a try, and feel free to contact us with any questions or comment.
What does it take to make the perfect cup of coffee? Four passionate National Barista Champions from the United States (Kyle Ramage), Ireland (Niall Wynn), Germany (Chloe J. Nattrass) and Japan (Miki Suzuki) represent their countries and their craft in an attempt to win the World Barista Championship in Seoul, South Korea. The film places particular emphasis on the Japanese Champion, Miki Suzuki, as she attempts to become the first female World Barista Champion in history. You can check out the trailer here: Barista Movie Trailer
Soppexcca was created by 68 families in the northern department of Jinotega. This organization today plays a vital role to 650 families. It is directly impacting four thousand people working under the Fair Trade certification, in which 60% of its volume of production is sold under the Fair Trade seal, providing an opportunity to invest in the main needs that the process has identified and prioritized.
The stability of the sale price of the crops is a very important factor for the viability of the small agricultural family, constituting the most transcendental aspect: keeping the land ownership in the hands of small producers, as well as sustainability of rural communities. The main actions in which the social premium has been invested, are education, training, schools, gender equity, environment, diversification and health care and finance.
Monteblanco Purple Caturra Colombia is a complex coffee with a svelte sweetness and tasting notes of pear and almond, with a syrupy sweet body. Our roast brings body with a silky texture, balanced acidity and a delicately tangy finish.
What’s Unique: A variety named “purple caturra” by family farm manager Rodrigo Sanchez Valencia due to the cherries on these coffee shrubs maturing a dark purple colour rather than the normal red ripe colour for the caturra cultivar.
About Finca Monteblanco: located high along the winding mountain roads of Vereda La Toroca in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wet and dry mill at the top and slopes of coffee planted below.
In 2002, Rodrigo participated in a local program teaching local children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to able to make the connections between the farming techniques they applied and coffee’s attributes in the cup.
At this time, Rodrigo also began to learn about cupping competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, were he discovered various cultivars his grandfather had planted in the 1980’s.
One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color. All cherries harvested are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is appropriate. Coffees with 24-27 degrees Brix are processed as washed coffees, beginning with depulping cherries they day they are harvested.
Coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and finally moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to pulping to produce clean, consistent coffees that represent the terroir of the farm.
Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have reached the goal of achieving consistent quality. Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management of each stage of production and processing, all coffees from Monteblanco showcase their full potential.
Harvesting and processing on Monteblanco have evolved with the times, adapting to a changing climate that yields harvest dispersed through ten months of the year rather than in a concentrated peak.
If you’ve ever wanted to know about how coffee is made, we wrote this just for you! Visit our award-winning coffee roasting plant for coffee beans, espresso, and the best coffee equipment available today – from Aeropress, Hario V60, Chemex, Clever Dripper, French Press, Yama Vacuum Siphon, Breville espresso machine and Baratza Encore grinders.
Green (Raw) Coffee
It starts with the freshest beans. Imported directly from the farmer and stored in cool conditions away from other products, green coffee can have a shelf life of up to 12 months before the flavor and intensity starts to fade. Green coffee is high in chlorogenic acid, an anti-inflammatory, which can reduce blood pressure, and if you have ever heard of green coffee extract, it’s the chlorogenic acid being sought out and promoted as a weight loss aid.
Everyone recognizes a roasted coffee bean. Before it is roasted, the green coffee bean is the seed of the coffee cherry after it is picked, de-pulped, and dried. Coffee cherries grow in bunches along the branches of the coffee shrub. After the flowering of the fragrant, white blossoms, it takes nearly a year for a cherry to mature . Because it grows in a continuous cycle, it is not unusual to see flowers, green fruit, and ripe fruit simultaneously on a single tree. The best terroir for coffee is rich, volcanic soil and high elevations with mild temperatures, frequent rain and shaded sun. The best coffee is hand-picked, constantly turned as it is dried, and carefully sorted for quality. Green coffee has a shelf life of 6 to 12 months.
Roasted daily for peak flavour and aroma. Coffee starts to lose aromatic compounds starting the day after it’s roasted, even in a sealed bag, eventually becoming flat and lacking in complex aromas. Over the time of about 6 weeks, oxygen starts to creep into the bean and oxidize it. This causes the increase in bitterness associated with store shelf coffee. Oxidation destroys anti-oxidants, which one of the major health benefits of fresh coffee.
Home coffee roasting is easy! It only takes 7 to 15 minutes and your reward is the freshest coffee around. Green coffee is half the price of good roasted coffee. We have a huge selection of green coffees, each carefullychosen for quality. Coffee can be roasted in many ways, from home coffee roasting appliance, to the oven, on the stove-top, in a popcorn popper, with a heat gun, or even on the gas grill.
The craft of roasting coffee is a highly developed skill.
Fun Fact: Espresso beans and Coffee beans are not different, only the brewing method is.
Whether your goal is to experience the best light roast Colombian coffee, or to savor a bold, dark roast in the french press, coffee has the potential to offer one of the most complex sensory experiences of all the foods and beverages. As green coffee is roasted, acids and sugars react with heat, turning the coffee brown, caramelizing sugars and creating hundreds of aromatic compounds that contribute to a vast array of smells, tastes and textures. Our artisan roasting team is constantly developing and tasting, driven by a passion to bring out the best aspects in every coffee that we source. Every country of origin, every harvest and every lot has different potential and our roaster develops roast profiles that allow the coffees to speak in their own unique voice, creating a pleasing experience in the cup for our customers.
Brewing coffee should be easy, fun and tasty.
Fun Fact: Forty percent of a coffee bean is soluble in water. Only the first 20% tastes good.
There are dozens of ways to enjoy your fresh roast coffee at home. All involve the same basic steps: grind, steep, filter, enjoy!. Starting with a quality grinder, filtered water, a scale and your brewer of choice, spending a little time learning to make a beautiful, aromatic and complex cup of coffee can be a rewarding experience. Whether you enjoy a delicate, floral, citrusy cup or a bold, syrup, dark brew – there is a coffee and a method for you. From french press to drip, aeropress to espresso, siphon to moka pot, we have you covered with a coffee and the tools to do it up right.
Sometimes it’s good to let someone else do the heavy lifting!
Fun Fact: 65% of coffee is consumed at home.
We provide only fresh, roasted-to-order coffee to your cafe. Along with coffee, our wholesale customer gets our expert guidance on the best method and techniques for brewing, along with hands-on training, and all of the cafe supplies needed to keep first-rate coffee your passion. We are obsessed with making the best possible cup of coffee, so don’t shoot us if the coffee tastes better at the cafe. It’s what we do!
Coffee has been cultivated in the Eastern Highlands for over 80 years. The bulk of it originates from small holder farmers having 1500 and less coffee plants. Previously, the central valley has been strained because clans and tribes have been at war. However, with the addition of coffee cultivation, the region has become less hostile. This specific coffee is a product of a multitude of small holders’ crops originating in many different villages throughout the valley. The cherries produced by these small holders are taken to the Goroka mill and thoroughly checked for quality control before being prepared for export, resulting in a clean and consistently smooth cup quality.
About La Meseta: The coffee tradition of our country and especially the central coffee-growing region has lead this family group to create, for more than 25 years, a beautiful plantation farm of Colombian soft coffee, blended with the richest flavors and aromas that Colombian mountains have to offer. We also have the tenacity and strength of the region’s hardest working people who contribute to reach our shared objective.
Crop: 2018 Variety: Geisha Elevation: 2000m Fragrance: Honey, Floral Tasting notes: Notes of peach, apricot, tangerine, delicate body Price: $22.50/340g
What’s a Geisha?
It’s not Japanese! It’s a coffee variety. In wine, the analogy might be pinot noir variety.
From another-jim over at home barista:
All Gesha/Geishas are a single coffee varietal introduced into Central America in the 1930s from a Kenyan nursery, which had produced it from Ethiopian seed stocks of unknown origin. It was initially widely planted because it was purported to have superior resistance to some of the then common coffee diseases. However, this was not true, so the varietal was never replanted. Nevertheless, some of it survived by growing from the berries of the originally planted trees. How much these trees changed and hybridized in the few generations since the 1930s is unknown.
The Peterson’s discovered a stand of Geishas on their farm in 2005 (I think), and won the Panamanian COE hands down with a lot taken only from those trees. The lot also set a record at auction. The taste of the coffee was that of a southern Ethiopian coffees, but without the interfering tannin flavors usual in many southern Ethiopian coffees and with a very pleasant sweetness instead. So the hunt was on for these trees, and more were discovered in forgotten corners of central American coffee plantations. The resulting plantings are maturing now, so we are getting a lot of new Geisha/Geshas offerings.
“Geisha” is the actual name given to the coffee in the Kenyan nursery that exported them to Central America. People looking for the original varietal in Ethiopia speculated that the Geisha name was a misnomer for the Gesha province in Ethiopia, so they started using what they assumed was the correct version of the name, “Gesha.” However, none of the coffee varietals located till now in the Gesha province are anything like the Geisha; so the Gesha name may be a complete misnomer, and the original nursery may have called it Geisha for some completely different reason.
About the Producer
In our Company, pay equality is preached, this principle ensures worker’s special protection in decent and fair conditions; therefore, we practice equality.
One of our Company’s greatest objective is to propagate the necessary conditions to attract and train workers with qualified job skills that can enable them to contribute and achieve our Company’s main goals. To accomplish this, our work environment is based on the principles of respect, mutual collaboration and permanent communication.
Our facilities are designed to provide the greatest comfort for our workers, with lodgings, showers, restrooms; complete and healthy meals, and above all, each of our employees is fairly treated.
All of the aforementioned creates affinity from the workers towards the Company’s farms which are characterized by a young, productive and technified coffee-culture.
Here are a few of our Brewing Recipes. Brew like a Pro!
23g medium grind (#21H Baratza Preciso)
350g @ 205°F water
Start timer. Pour in 80g of water and gently stir and let bloom for 30 seconds. At 30 seconds in, pour remaining water in, submerging grounds as you pour. At 2:30, gently stir the top in a clockwise circle. Place on carafe and allow to drain. 3:30 total time
20g medium fine grind (#12H Baratza Preciso)
350g @ 205°F water
Start timer. Pour in about 40g of water. Stir to saturate grinds. Bloom for 20 seconds. Slow continuous pour until ratio is reached. Final stir. 3:20 total time
42g medium fine grind (#18H Baratza Preciso)
700g @ 205°F water
Pour in about 50g of water. Stir to wet grinds. Start timer. Bloom for 20 seconds. Add 350g water. Pulse pour 100 g every 20 seconds until ratio is reached. When the coffee level reaches the belly button, remove the filter, even if some slurry remains. 4:00 total time
22g medium fine grind (#18H Baratza Preciso)
336g @ 200°F water
Start timer, pour in about 40-50g of water. Bloom for 30 seconds. Pulse pour until ratio is reached. 3:30 total time
Kalita Wave 155 series
21g coffee medium grind (#18-22H Baratza Preciso)
350g @ 200°F water
Start timer, Pour in about 50g of water. Bloom for 30 seconds. Pulse pour water in a slow circle until water ratio is reached. 3:00 total time
Kalita Wave 185 series
30g coffee medium grind (#18-22H Baratza Preciso)
450g @ 200°F water
Start timer. Pour in about 60g of water. Bloom for about 30 seconds. Pulse pour in a slow circular motion until ratio is reached. 3:15
18g medium fine grind (#10H Baratza Preciso)
220-240g @ 200° water
Start timer, pour in 220-240g of water. Bloom until timer reaches 1:20, stir. At 1:30 stir again, cap and plunge. 1:45 total time
Cold Brew (Ready to drink)
100g medium grind (#20H Baratza Preciso)
200g @ 202° water
800g @ cold water
Start timer, pour in 200g hot water. Bloom for 1 minute. Slowly pour in remaining 800g of cold water and cover. Let sit for 12 hours. Filter and keep in the fridge
Flash Brewing Mod- Japanese Style Cold Brew Over Ice
Use any above recipe and split the water in half so that half is ice. Place the ice in the carafe or cups and brew the coffee directly over the ice. Note: Brew time will be shorter.