We’ve released our signature seasonal coffee called The Nutcracker. Every year, we spend a few weeks developing a unique profile from some exotic coffees.
This year, we are using a wet hulled coffee from Sumatra, a washed coffee from Papua New Guinea, and a natural coffee from Costa Rica. This combination yields a sublimely syrupy cup of coffee that is sweet and richly fruity, with a hint of warming spice.
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!
If you think coffee is a good thing, then wait till you taste our Gold Cup Jamaican Blue Mountain coffee. This coffee is famous for its silky texture, chocolaty aftertaste and delicate balance. What makes Jamaican Blue Mountain coffee so much better than others? Its unique growing environment, harvesting and processing, and roasting process. We can’t reveal all of its closely guarded secrets, but we can tease you a little bit until you try it.
Jamaican Blue Mountain coffee is some of the most expensive, as it is the most exclusive in the world. The region is fairly small. The high Caribbean mountain area offers an ideal climate for the cultivation of fine coffee. The perfect soil, climate, the misty mornings, and the balmy afternoons contribute to the delicious coffee offering of the Blue Mountains in Jamaica. It is a very well-respected for its mild and smooth flavor, without any of the bitterness that you are likely to find in typical store-bought coffee.
Unfortunately, many of today’s coffees are wrongly labeled as Jamaican Blue Mountain Coffee. They are often mixed with inferior grades of coffee and sold at lowered prices. So, be sure to get the 100% certified Blue Mountain coffee so you can enjoy the goodness of the real thing.
Harvesting and Processing
We pick the ripest berries and put the coffee berries into large holding tanks and inspect them to remove green, over fermented, damaged, or other low-quality cherries. Once the batch is approved, we wash it to get rid of the mucilage (the sugary layer of the bean). Once it’s processed and dried to a suitable moisture content, we pass it through several quality control tests and processes of the independent coffee board QC labs to make sure that the quality of the product is in pristine condition.
When this process is completed, the bean that is remaining is called the parchment. We spread the parchment across slabs of concrete to dry it. This process can take several days to complete depending on the sunlight intensity and climate. Once its dried and collected, we store it to rest and stabilize the moisture content before making its seaborne journey for export.
Roasting and Selling
Jamaican Blue Mountain coffee beans have a bluish-green shade to them before we put them into the roasting process. This visual quality is already a sign of fine coffee to come. We slow roast the coffee in small batches our state-of-the-art roasting plant in Stouffville (near Toronto, Ontario, Canada). Once the beans are roasted, we immediately heat seal the oxygen barrier bags to lock in the aromas. You can buy the coffee directly online as well as walk-in at our retail storefront.
If your area of expertise is drinking premium coffee, then you are assured that the 100% certified Jamaican Blue Mountain coffee we sell after our extensive roasting process will surely make your taste buds happier than any other type of coffee in the world. It is a perfect coffee for Fridays when you are performing tedious data entry or catching up on paperwork. Dunkin Donuts coffee is good, Starbucks coffee is good, but our 100% certified Jamaican Blue Mountain coffee is the one that surely belongs in the category of true excellence. It is a treat that you will surely love.
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.