AJ Doell, our Inventory Manager & Product Specialist, recently placed 3rd place at the Canadian National Brewers Cup'24. For those unfamiliar with the CNBr, it's a competition where participants can choose any set of manual brewing devices to brew and serve coffee to a panel of judges across two distinct services: a compulsory one and an “open” service. In each service, competitors must present 3 individual but uniform brews of the same coffee to the judges. In the compulsory service, competitors must prepare their beverages from a provided and undisclosed coffee. Conversely, in the open service, participants have the freedom to select any coffee of their choice and accompany it with a personalized presentation. This year marked AJ’s third participation in the competition, highlighting his ongoing commitment to excellence. In celebration of this achievement, we sought insights from AJ regarding his experiences as a competitor and his process of selecting competition coffee and developing a recipe.
Tell us more about your coffee journey.
It started when I moved to Sydney, Australia in 2014. A family member of mine told me to give coffee in Australia a chance, and said it was very different from what I grew up drinking. I slowly went from drinking sweet mochas to flat whites with honey, and then into the cold drip and pour-over world halfway through 2015. At that point, I was a regular at my local cafe, and started to order “whatever is best on bar today”, and my barista pulled out a small sample bag and shared a pour-over with me. That washed Geisha from Guatemala was not only my first ‘ah-ha’ moment in coffee, it was the catalyst that pushed me into the ‘rabbit hole’ that I’m still adventuring into this day.
What coffee did you compete with and how did the coffee selection work for you?
I used a GORGEOUS washed Geisha from Diego Bermudez from El Paraiso in Colombia (roasted by the one and only Boris at Hatch in Markham, Ontario) called SAKE. Even though I have a strong affinity for Deigo’s coffee, Boris often provides 5-8 sample bags with no labels (other than a special number combination to distinguish each coffee). I love this process because it forces me to not have any bias towards any farm name, style of process, or even region! I have found this process extremely helpful and I cannot recommend it enough to anyone hoping to compete.
Why did you use two different temperatures for your bloom and your pours?
I find that using multiple kettle temperatures can not only give more control over my extraction but also change how each phase of brewing extracts. To use an analogy, in baseball, the players sometimes slide into their base, which not only gives them more control to finish their run but also naturally slows them down. For my final pour, I used a lighter temperature to ‘slide into home base’ and slow down my extraction near the end of my brewing.
Why did you go for a hybrid brewer (pour-over/immersion)?
Both the sweetness and texture from Deigo’s SAKE were outstanding when we first experienced it on the cupping table, and I wanted to amplify this through my brewer. The Hario Switch worked perfectly because I could use the Nucleus Paragon to capture my first portion of the brew, but leave the switch closed at the end (to mimic the immersion process on the cupping table). This allowed me to amplify and showcase both the sweetness and texture but also slowed down the extraction process since the solution (i.e. the brewing water) would become more concentrated near the end.
Why did you use Paragon?
I have been consistently using the Paragon by Nucleus over the last year since CNBrC 2023, and I truly believe in the product and what it’s designed to do. Every coffee that I have brewed with it has improved it’s aromatic qualities, and all you need to do is discover how much of your initial brew should be ‘paragon-ed’. I also believe the aromatic experience plays a huge part in the overall sensory experience. We often smell the coffee well before we consume it, and since this will be our first impression of the coffee, I want that experience to be memorable in the best way possible.
How about your compulsory service? How did you approach it? Did you have a preset recipe?
Compulsory is such a hard thing to prepare for, and often you need to just trust your gut instinct when you are in the moment. However, I think you should have a strong gameplan that allows you to experience a wide range and style of extraction, and know how you should adjust from there. In preparing for compulsory, I developed a single recipe that I could use in all three brewers but changed one variable quite significantly (and by doing so allowed me to taste a wide range of the coffee’s extraction journey). After selecting which cup out of the three I enjoyed, I then actioned a planned second round of brewing. In this phase, I made light adjustments from my first round (while keeping my favourite cup off to the side). After this second round of brewing, I then had 3-4 brews all beside each other, that had slightly different adjustments done to them. Then you just need to trust your gut and start preparing for compulsory service.
How do you choose a theme and build a routine for your open service?
Choosing your theme for your routine is not an easy thing, especially when you are trying to balance adding coffee knowledge and technical knowledge on top of personal connection. I often have a theme idea early on, but it’s more of a framework around how I want the set to begin and end (keeping it more conceptual). Doing this allows me to adjust more on the fly, and also mold my routine to fit with my coffee and producer. You can always give massive amounts of technical or coffee knowledge, which is still great and very important for pushing the coffee community forward, but I often find the first final sentence from a routine will resonate with me the most.
Is there anyone you would like to thank?
First, I would like to thank Eight Ounce! Even though my role as an inventory manager doesn’t directly connect to the competition space, they still support my passion for the competition space and have been my primary sponsor since the beginning.
Without the Hatch team, my competition journey would not be what it is. Their head roaster, Boris, immediately helped me last year when I didn’t have a coffee 3 weeks away from the competition, and has been amazing to work with ever since. My competition journey started back in 2020 when I had a Diego coffee (El Paraiso Peach…if you know, you know), and it’s been an honour to showcase their amazing work and talent on the National stage for the last 2 years. Thank you to Boris, Alfonso, Josh, Benny, Jenny, Kelvin and the entire team for supporting me, and I will always be a #hatchling4lyfe
I also would like to thank Jerome and the Nucleus team for supporting me for the last two years. They not only sponsored my Paragon setup, but Jerome was immediately willing to share heaps of knowledge about the Paragon. This openness and willingness to share knowledge is inspiring and pushes me to do the same when I interact with other competitors.
And without the support of my coach, Geraldine, my finals placement would have not been possible. She helped me stay level-headed when the pressure was high and was a sound mind to bounce crazy ideas off of. When I was practicing, she pointed out even the smallest things that I could improve on, and this helped me elevate my score massively. And when you are competing in a very strong field like Brewers Cup, the littlest things can lead to a huge difference in your final placement.
How do you handle disappointment or perceived failure, especially in a competitive environment? Can you share your approach and any insights for those considering competing but feeling apprehensive?
*Triggered* *laughing/sweat emoji* In 2023 (my second year of competing), I didn’t fully serve my compulsory coffee. By serving it less than 10ml away from the required minimum, it disqualified my score, not allowing me to proceed into the top 6 for that year. The event felt like I had a cut inside my chest, and it almost took me out of competing this year. It takes so much time, energy, commitment, and care to develop your routine for both open and compulsory each year, and in 1 second a wrong decision can unravel everything. And then when you add the additional commitment and support from your roaster, coach, sponsors, and even family, it can be devastating and hurt for a long time.
But if you are aiming to never have a failure, especially in a competition setting, it’s nearly impossible to have that happen if you compete long enough.
Even though it hurts to fall or fail, the joy and personal growth I have experienced from competing far outweighs the negatives. And when you inevitably land on your face, I have found doing it around other competitors and this community is the best place to fail. Everyone who competes knows what it takes to prepare for an event like this, and can relate/commiserate on a much deeper level when we miss our mark. But this shared experience (both the highs and the lows) along with our collective passion for growing and pushing specialty coffee forward makes this community extremely special, and I am wildly grateful to be a part of it.
Anything else you would like to add?
It’s been a crazy 3 years of competing, and every year I come back, everyone collectively raises the bar even higher. I am proud that I could share the top 6 stage with some extremely talented brewers this year like Evgeniia, Cleo, and Josh! To Ply, you are an extremely talented brewer and an even better person, and it was an honour to compete alongside you. And to our champion and fellow ‘hatchling’, Kunie, you did an incredible job this year moulding your customer service, technical, and coffee knowledge into a beautiful routine supported by an incredible brew. You are an outstanding competitor, and I can’t wait to see you kill it on the world stage in Chicago!
Do you mind sharing your recipe (open service) ?
Absolutely! I tailor each recipe to work best with my coffee, but I will keep this one in my ‘back pocket’ if I want to push the texture and sweetness of a brew.
Grind: Decent bit above filter coffee (fine French Press size) (PIETRO 8.0)
Dose: 20g
Ratio: 1:14 (20:280)
Filter Paper: Sibarist B3 Hybrid Papers
Water: LOTUS Water - 30 ppm Mg, 20ppm Cl, 15-20ppm K
Temp: 92c for blooms, 88 for immersion
Bloom the coffee twice over the Paragon (two pours of 60g for 45 seconds, totalling 120g [0:00-1:30]) with the switch remaining open
At 1:30, close the switch and add the remaining portion of your water within 15 seconds (from 120g to 280g).
Steep until 3:00, then open the switch to draw down.
End of the drawdown should be around 3:30! Stir the coffee, first smell, and then enjoy!
Photos courtesy of @andychanmedia
]]>From December 17th to the 23rd, we'll be posting one new giveaway each day. You can win over $500 worth of prizes, which we have carefully chosen to feature the best of these local businesses. Many of them are actually our neighbours whom we visit often and shop! Stay tuned as we highlight these local shops:
@thenextpageyyc (Dec 17)
@apothecaryyyc (Dec 18)
@eightyeightbrewco (Dec 19)
@silkroadspices (Dec 20)
@knifewear (Dec 21)
@bloomson9th (Dec 22)
@goingsomeware (Dec 23)
To stay updated in these giveaways, make sure to give us and these businesses a follow! You will NOT want to miss out on these incredible gifts!
In the meantime, shop our best-selling coffee products! Need some ideas on gifting this Christmas? Read our ultimate 2023 Holiday Gift guide.
Instructions to enter:
Each day, a new image will be posted on our Instagram account. Follow ALL the steps outlined in the post for a chance to be entered into the draw.
Selection Process:
Eight Ounce Coffee will be using an app called App Sorteos. The winners will be randomly selected via this app and an Eight Ounce employee will manually go in to check if they have completed all the steps. If they are not eligible, the next person (chosen by the app) will win.
Eight Ounce Coffee will then DM the winners on January 3rd, 2023 to collect their prizes. They will be given 24 hours to respond or they will automatically forfeit their prize. Once the winners have been confirmed, Eight Ounce will tag them in a story highlighting the winners.
Have any questions? Feel free to contact our customer service team!
]]>In this festive guide, you'll discover a treasure trove of carefully handpicked gifts from top-tier coffee and tea brewing equipment to chic serving bowls and eco-friendly bamboo plates, our guide encompasses a diverse range of gifts, catering to every taste and preference. From luxurious treats to budget-friendly surprises, we've scoured the market to bring you the best of the best, ensuring that your gifts will leave a lasting impression and warm the hearts of your friends and family. This season, we invite you on a journey through a carefully selected collection of exquisite items, designed to elevate your holiday celebrations and delight your loved ones.
But our gift guide is more than just a list of products. It's a celebration of the art of giving and the joy of receiving. Each item on this list has been chosen with care, taking into consideration quality, innovation, and that special touch that makes a gift truly meaningful. Whether you're shopping for the culinary enthusiast, the coffee connoisseur, or the eco-conscious host, we've got you covered.
So, grab a cup of your hot bevy of choice, cozy up by the fireplace, and let the holiday magic begin! Explore our gift guide, get inspired, and make this holiday season one to remember. After all, the best gift is the one that comes from the heart. Join us as we explore a world of elegance, sustainability, and impeccable taste, making your holiday gifting a truly memorable and cherished experience. The holiday gift guide is separated into two categories, under $100 and over $100, as well as a bonus section at the end! Let the festivities begin!
Under $100
Hario Simply v60 Set
This set includes the iconic Hario v60 dripper, a glass server, and filter papers. It's perfect for pour-over coffee enthusiasts, allowing them to brew a perfect cup of coffee with precision and style. It is also a great “intro to brewing” set!
Ideal Recipient: Coffee aficionados, home baristas, or anyone who enjoys the art of pour-over coffee brewing would love to receive this coffee connoisseur gift.
The Clever Dripper combines the best of immersion style and filter drip brewing. It's easy to use and provides full control over steeping time, resulting in a rich and flavourful cup of coffee.
Ideal Recipient: Coffee lovers who appreciate a convenient and versatile brewing method, or those new to specialty coffee.
This innovative tea maker allows tea enthusiasts to steep their favourite loose leaf teas easily. Its unique design makes it a great conversation starter and a must-have for tea lovers.
Ideal Recipient: Tea enthusiasts or those (like myself) who can’t drink coffee past lunch time!
The AeroPress XL is an extended version of the popular AeroPress coffee maker, allowing users to brew larger quantities of coffee. It's a trendy gift that’s portable, easy to use, and delivers smooth and flavourful coffee in minutes. The XL is double the capacity of the original AeroPress!
Ideal Recipient: Coffee lovers on the go, travellers, or anyone who appreciates a quick and excellent cup of coffee.
Over $100
TECHNIVORM Moccamaster KBGV Select
The Moccamaster KBGV Select is a high-quality coffee maker that brews delicious and consistent coffee. It's designed with precision and durability, making it a favourite among coffee enthusiasts. My personal favourite part about the Moccamaster is that you can make a half batch, and it tastes just as delicious!
Ideal Recipient: Coffee aficionados who appreciate premium coffee brewing equipment, home baristas, or those who enjoy a perfect cup of coffee every morning.
Fellow Tally Pro Precision Scale (Studio Edition)
The Tally Pro Scale from Fellow is a smart scale designed for coffee professionals and enthusiasts. It offers precise measurements and a built-in timer, making it an essential tool for pour-over coffee brewing.
Ideal Recipient: Coffee connoisseurs, home baristas, or anyone who values precision in their coffee brewing process.
Fellow Stagg EKG Electric Pour Over Kettle
The Stagg EKG is an elegant electric kettle with precise temperature control, making it ideal for pour-over coffee or tea brewing. Its sleek design and functionality make it a stylish addition to any kitchen.
Ideal Recipient: Coffee lovers, tea enthusiasts, or anyone who appreciates a high-quality electric kettle for precise brewing.
Lucca M58 and X58 Espresso Machine
The Lucca M58 and X58 Espresso Machines are professional-grade espresso machines that deliver exceptional coffee and espresso. They are perfect for espresso aficionados and home baristas who want cafe-quality drinks at home.
Ideal Recipient: Espresso enthusiasts, home baristas, or anyone who enjoys crafting perfect espresso-based beverages.
Homewares
When people think of Eight Ounce their first thoughts are usually something to do with coffee gear, but many people don’t realize that we carry some incredible houseware brands like Cookplay, EKOBO, Fable, Great Jones and GIR (just to name a few!). Not to mention some of the other brands we carry such as KINTO, Hario and Porlex, that tend to focus on coffee equipment also have some wonderful houseware products. If you want some other homeware inspiration, check out our sister company Someware!
COOKPLAY The Tablet The Pot Serving Bowl
This elegant serving bowl is perfect for serving snacks, stews, or pasta dishes. It's not just functional but also adds a touch of sophistication to any dining table.
Ideal Recipient: Anyone who loves hosting dinner parties or enjoys cooking and presenting dishes beautifully.
COOKPLAY Jelly Jar Server Vase
This versatile jar can be used as a server for sparklingwater, juice or as a stylish vase for flowers. Its sleek design makes it a charming addition to any kitchen or dining room.
Ideal Recipient: Home cooks, foodies, or someone who appreciates multifunctional kitchen items and home decor.
The Yayoi Platter Board is a chic and modern serving board that can be used for cheese, charcuterie, or appetizers. Its minimalist design enhances the presentation of your culinary creations.
Ideal Recipient: Cheese and wine enthusiasts, those who love hosting gatherings, or anyone who enjoys beautifully curated food presentations.
This speckled white cup from FABLE is perfect for sipping coffee, tea, or any favourite beverage. Its unique design and comfortable grip make it a delightful addition to any coffee lover's collection.
Ideal Recipient: Coffee enthusiasts, tea lovers, or anyone who appreciates stylish and functional drinkware.
GREAT JONES Sweetie Pie (⌀10in/25.4cm)
The Sweetie Pie from GREAT JONES is a versatile and stylish pie dish, perfect for baking delicious pies, quiches, or tarts. Its wide diameter allows for beautiful and even baking, ensuring perfect desserts every time. But remember, anything Great Jones is the perfect trendy gift idea!
Ideal Recipient: Baking enthusiasts, home cooks, or anyone who loves creating delectable desserts.
EKOBO Gusto Dinner Plate, Medium Plate, and Side Plate
Made from sustainable bamboo, these plates are a perfect alternative to disposable plates. They are durable, eco-friendly, and come in various sizes for different courses. Perfect for hosting a stylish and environmentally conscious holiday party.
Ideal Recipient: Eco-conscious individuals, hosts and hostesses who care about sustainability, or anyone looking to reduce their environmental impact.
EKOBO Gusto / Bambino Small Cup
This small cup, made from bamboo, is ideal for serving beverages at your holiday party. Its eco-friendly design aligns with the theme of sustainable living.
Ideal Recipient: Anyone who enjoys eco-friendly kitchenware, tea or coffee enthusiasts, or those who appreciate stylish and practical cups.
In the spirit of giving, this holiday gift guide offers a delightful array of thoughtful and sophisticated presents for your loved ones. From elegant serving ware from COOKPLAY and plates and cups by EKOBO, and high-quality coffee and tea brewing equipment from the brands you know and love, each item has been carefully chosen to bring joy, style, and functionality to your festivities.
Whether you're shopping for the coffee aficionado, the tea connoisseur, the culinary enthusiast, or the eco-conscious host, this guide caters to diverse tastes and preferences. From the artful presentation of dishes to the precise craft of brewing the perfect cup of coffee or tea, these gifts are sure to elevate the holiday experience for both the giver and the receiver!
This holiday season, let your gifts reflect your thoughtfulness and appreciation for the people who enrich your life. With these carefully curated selections, you can spread the joy of exceptional taste, sustainable living, and the artistry of hospitality. May your holidays be filled with warmth, laughter, and the joy of giving.
If you’re feeling overwhelmed or unsure about what to get your family and friends this holiday season, feel free to stop by our showroom if you’re local to Calgary or contact us via email or phone any time, and we would be happy to help you find the perfect gift! Happy gifting and happy holidays from all of us here at Eight Ounce!
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In the world of coffee, we've long been accustomed to the idea that the key to a perfect cup lies in its freshness. However, while freshness undoubtedly matters, what if we reconsidered this belief? In this article, we'll examine the idea that "fresher" doesn't always guarantee "better." Our exploration will encompass the significance of coffee resting, storage, expiry dates, and various factors affecting coffee freshness and its impact on quality.
Exploring Coffee Freshness: The Science Behind It
The belief that fresher coffee guarantees superior taste and quality holds some truth, but it's only one piece of the puzzle. For those unfamiliar with the intricacies of the coffee "degassing process" and the idea of letting coffee "rest," let us provide a brief explanation.
When coffee beans undergo roasting, they undergo a transformation, including the release of CO2. Most of it escapes during roasting, but a significant portion remains locked within the beans. Interestingly, this CO2 doesn't directly affect the coffee's taste, but it plays a vital role in the brewing process. As coffee beans mature, the trapped CO2 gradually dissipates, resulting in a smoother brewing experience. It's worth noting that lighter roasts emit less CO2 than their darker counterparts, but the former's denser composition slows down the release of CO2.
To allow this trapped CO2 to escape fully, the specialty coffee community now widely agrees on the importance of resting coffee for a minimum of 7-14 days (depending on the coffee), and sometimes up to a month before brewing. This waiting period allows you to savour the coffee's full potential.
For years, the coffee industry insisted that coffee is best consumed immediately after roasting. This notion, partly shaped by marketing tactics, led to the belief that "freshness is king." However, this belief has significantly evolved within the specialty coffee community in recent years. Nowadays, many specialty coffee roasters advocate for waiting a few days or even weeks before indulging in freshly roasted coffee. This shift isn't merely about CO2 degassing; it's a collective effort to redefine our understanding of coffee "expiry."
Does Coffee Expire?
Coffee doesn't truly have a fixed expiration date. Instead, it gradually loses flavour over time, a process spanning several months. Various factors contribute to this process, including roasting style, bean quality, processing methods, and even bean density. However, there's a way to slow down this aging process, and roasters, as well as home brewers, have some control over it—storage. Properly stored coffee, sealed in bags or containers, can remain exceptional even after two months—yes, you read that correctly, months!
As coffee professionals, we've had ample opportunities to taste coffee at various aging stages throughout our careers. What has become evident is that when stored meticulously, most of these coffees have retained their excellent taste, even months after the roast date.
How to Properly Store Your Coffee:
There's no need to discard a bag of coffee just because the roast date seems distant. A perfectly sealed bag, designed to let CO2 escape (thanks to a one-way valve), can preserve flavours for an extended period. You can also view slightly "older" coffees as a fantastic opportunity to enjoy high-quality coffee at a reduced price. Some roasters offer weeks-old coffees at a discount, even though these coffees are still highly flavourful. It's a chance for coffee enthusiasts to explore more expensive varieties while enjoying a delightful coffee experience, something we actually offer on our coffee sale page at Eight Ounce. Here’s some recommendations on how to store your coffee:
Sealed Bags or Airtight Containers: Store your coffee in resealable bags or transfer it to an airtight container to shield it from oxygen exposure and slow oxidation. Prioritize roasters who use sealed bags with one-way valves to allow CO2 to escape while preventing oxygen from entering. Some roasters go the extra mile by flushing their bags with nitrogen when sealing them, further preserving freshness and extending the coffee's shelf life. Vacuum canisters can also be a valuable option to remove air and prevent oxidation.
Cool and Dry: Protect your coffee from heat and moisture, two formidable adversaries that accelerate deterioration.
Dark and Odour-Free: Coffee readily absorbs strong odours, which can taint its flavour. Keep your coffee in a cool, dark place, isolated from odours.
Freezing Alternatives: When the need arises to preserve coffee for an extended period, consider freezing it in vacuum-sealed bags—a tried-and-true method for maintaining freshness.
The Essentials When Choosing a Bag of Coffee:
While a fresh roast date can be important, it's not the single factor to consider. A recent roast date doesn't guarantee quality. Pay attention to the packaging and the information provided on the bag, such as variety, origin, altitude, roast level, and more. Transparency in these details often indicates that more care, time, and dedication have gone into the coffee's journey from seed to cup. It can help you determine if the coffee aligns with your taste preferences.
Conclusion:
The key takeaway here is to embrace the complexities of coffee, recognizing that time plays a crucial role in unveiling its full potential. Don't hastily dismiss a coffee that's been roasted weeks or even a month ago, as it might just be reaching its peak flavour profile. Instead, pay attention to the other factors mentioned above, stay open-minded, and continue tasting and experimenting!
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Purchasing a manual brewer is overwhelming when considering the different methods and models there are on the market. That’s why, we’ve compiled a list of the essential attributes of different manual brewers to assist you in uncovering your coffee needs. This guide will ensure that your selection aligns seamlessly with your lifestyle and brewing preferences.
Heat Retention
If you are like me then you often find your coffee turning cold before you get to enjoy it. If you are looking for a way to keep your coffee hot for longer, then effective heat retention during both the brewing and drinking stages is crucial. I've recently discovered that for remote workers or for a simple brewer on the go, the CafePress is a great little gadget to have. The Cafepress offers impressive heat retention despite its simple design; its double-walled construction ensures the contents remain hot even after a full 10-minute brewing process. The brewing method is straightforward, making it suitable for those seeking a quick, forgiving and hassle-free cup of coffee.
An alternative for those averse to plastic is the Espro Travel Press Coffee. Similar to the CafePress, it boasts excellent heat retention through its stainless steel vacuum-insulated double walls, keeping the outside cool and the inside hot (or the other way around for iced drinks). Additionally, the Espro Travel Press Coffee includes a double-filter plunger that guarantees a clean brew, sediment-free. This convenient feature allows you to detach the 'French press' module and attach the screw-on lid for on-the-go drinking, making it the perfect french press for travel and everyday! With these two brewers, you are sure to have a fresh, warm and tasty drink anytime!
Brew Control
If your goal is to possess complete mastery over your brewing process and closely oversee every aspect, then the V60 brewer should undoubtedly be on your radar. Adored by experts, professionals, and coffee competitors worldwide, this seemingly uncomplicated brewing method offers the barista full manual command, leading to the tastiest outcomes. This conical-shaped brewer has become a staple in various sizes and materials—ranging from plastic and ceramic to porcelain, glass, metal, stainless steel, and even copper. While debates about the optimal material persist, the ultimate choice lies in your own personal preference.
If you would like more information on the difference of pour overs, please check out our blog: Difference Between All of These Pour Overs?. This article offers valuable insights to help you navigate the choices of pour overs. Additionally, if you share my curiosity regarding the impact of temperature on these brewing devices, you'll find our article on the ‘HARIO V60 Material and Temperature Comparison’ to be quite insightful. This is all designed to facilitate your journey towards crafting the perfect cup of coffee.
Versatility
Perhaps you're the type of coffee enthusiast who appreciates flexibility, recognizing that there are no hard or fast rules when it comes to coffee. There's a multitude of approaches to brewing coffee, making it a delight when a brewer can accommodate to your ever-changing preferences. A prime illustration of this adaptability, although it might catch some off guard, is the Aeropress Coffee Maker. Originating from simple beginnings, the Aeropress stands as an impressively versatile brewing device that has had a surge in popularity over the recent years.
Created by inventor Allan Adler in 2005, the Aeropress has captivated countless coffee enthusiasts, each of whom has perfected their unique techniques with it. These techniques are now showcased in annual Aeropress competitions held worldwide. These competitions serve as vivid demonstrations of the brewer's versatility and the general excitement it offers. This is precisely why we hold this brewer in such high regard and wholeheartedly recommend it to our customers. In fact, we love this brewer so much that we are now the Regional and National hosts of the Canadian Aeropress Championships!
Whether you're at home, on the move, camping in the great outdoors, or situated in your office, this all-in-one product seamlessly adapts to your surroundings, making it the ideal companion for any scenario. Still seeking more reasons to be convinced? Explore this article featuring 5 Aeropress recipes that are an absolute must-try!
Aesthetic
If you're seeking a coffee brewing device that is both aesthetic and functional, I recommend the iconic Chemex. Its timeless design, originating in 1941 is widely regarded as "one of the best-designed products of modern times." Dr. Peter Schlumbohm, the inventor behind it, recognized that the art of coffee-making need not sacrifice beauty, proving that design and science (because yes, coffee is a science) can harmoniously coexist.
Chemex Coffee Makers are crafted from non-porous, heat-resistant glass and paired with scientifically engineered filters to make a cup of coffee that is both clear and rich in complexity—all while maintaining an elegant appearance. The original design has remained relatively unchanged over the years, and for good reason—why change something that functions exceptionally well? However, Chemex now offers a range of sizes and additional accessories that complement its charm. These include the CHEMEX® Ottomatic 2.0 Brewer (Six Cup Classic), the stylish CHEMEX® Cream and Sugar Set, and the versatile CHEMEX® Chettle.
The CHEMEX® is designed so well that it even has earned a permanent spot within the Museum of Modern Art in New York—an indication of its cultural significance. If this brewer merits a place in a prestigious museum, then I’m sure you can find it a prime stop on your kitchen counter, adding a touch of beauty to your daily coffee ritual.
‘The Hybrid’
If you have a preference for immersion brewing methods, but find the results from brewers like the French press to lack clarity, a solution might be found in the realm of 'Steep and Release' brewers! These unique devices can be thought of as a fusion between immersion and pour-over techniques. An excellent example of this is the Hario Switch, which could be likened to an upgraded version of the V60. It delivers a final brew that maintains a delicious richness while also allowing a lot of nuance of flavors. The best part about the Switch is that it is a two-in-one brewer. Depending on whether the valve is open or closed, it can be utilized either as an immersion brewer (similar to a French Press) or a full pour-over device (akin to the V60). This versatility encourages experimentation and exploration.
Similarly, the Clever Dripper is a remarkable Steep and Release brewer that offers a great deal of flexibility in adjusting your brewing parameters for a wide range of resulting flavors. Notably forgiving, the Clever Dripper is an ideal introduction for newcomers to manual brewing. On top of its ease of use, you can expect a consistent, clean and well-extracted cup of coffee using the Clever.
Ultimately, these innovative Steep and Release brewers bring together the best of both immersion and pour-over worlds, providing a nice balance between convenience and flavor control.
Precision
When pouring without a gooseneck kettle, achieving a uniform pour and minimizing channeling can be challenging. Opting for drippers such as the FELLOW Stagg [XF] Pour Over Dripper, the TRICOLATE Brewer, or the NEXTLEVEL LVL-10 Brewer can help counteract the detrimental effects of bypass in your brew, making them valuable tools for a more controlled and uniform pour-over experience. With their cylindrical design featuring a dispersion shower, these drippers introduce a newfound consistency to manual brewing—benefiting both the dedicated enthusiasts and those who are looking for a more accessible coffee process.
In conclusion, the world of manual coffee brewers offers an array of options to cater to every coffee lover's unique tastes and needs. Whether you prioritize heat retention, brew control, versatility, aesthetics, or precision, there is a brewer suited to enhance your coffee experience. With the right choice, you can transform your daily coffee ritual into a personal and customized journey that consistently delivers the perfect cup of joe, no matter your lifestyle or brewing preferences. So, get to brewing!
If you need any help or guidance, feel free to reach out to our customer service team at hello@eightouncecoffee.ca!
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Every summer, Phil & Sebastian aim to bring in refreshing and innovative drinks to their menu. A recurring beverage is the Nitro Cold Brew, which adds nitrogen to the coffee, resulting in a smooth texture while decreasing the bitterness of the drink. I had the opportunity to visit their Marda Loop location during “Marda Gras” and interview Lausanne Mackay, the Assistant Director of Café Operations, about her experience with Nitro Cold Brew and their brewer of choice, the Brood.
Lausanne started off by saying that the texture achieved by the Brood is “unreal,” and when you pour it you can see all the “thick, opaque layers going down… kind of like when you pour a really great beer… and in your mind, you see that and you’re just going to go: this is going to be the smoothest drink I’m ever going to taste.” She also stated that people who prefer coffee with added cream or sugar usually don’t need anything in their cup due to the added sweetness and creamy texture the Brood gives.
Some Phil and Sebastian cafe’s have a Brood year round while others bring in the Brood for pop-ups or events such as “Marda Gras.” Lausanne “loves the Brood because it hardly takes up any space, and it’s such an easy set up.” She goes over how it’s perfect for both cafe use and for portable events. She also talks about how easy and convenient it is to use. Since the Brood pulls nitrogen from the air and automatically decreases the temperature to 2.2°C (36°F), there is no need to hook it up to a keg or other machinery, meaning it only takes up a foot of space in your cafe.
An added advantage of the Nitro Cold Brew and the Brood is that it’s a novelty that draws people in. From Lausannes experience at Phil & Sebastian, cold brew nitro is something people try out of curiosity, then they easily fall in love with the creaminess it gives. Nitro on the Brood isn't limited to just coffee, you can run almost anything through it.. Last year, the Phil & Sebastian Simons location served nitro milk tea. The Brood added a lightness to the milk tea (made with oat milk) and created a more interesting textural experience.
Lausanne and her team at the Marda Loop location spent the entire day serving donuts, nitro cold brew, and other specialty drinks at the event. It was amazing to see first hand the amount of people asking what the nitro cold brew is, and then falling in love with the drink at first sip. Even I, as a person who hates coffee without cream, was able to enjoy the cold brew because of its lack of bitterness and soft texture. Make sure to visit Phil & Sebastian to enjoy a Nitro Cold Brew if you are in Calgary, you will not regret it!
If you would like to learn more about the Brood, feel free to email us as commercial@eightouncecoffee.ca. Our Experts are here to help!
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I wanted to take some time to talk about Getchusomegear! Getchusomegear is an organization that helps to get coffee gear into the hands of marginalized coffee folks around North America. Created by Chris McAuley, a coffee professional from North Carolina, Getchusomegear was founded in 2019 when Chris asked some people to donate coffee gear to a fellow coworker so they could brew coffee at home. In more recent years, they have expanded into Canada, and I wanted to take some time to talk to Dianne Eclar who heads up the Canadian chapter of Getchusomegear and also happens to be one of my lovely colleagues!
Dianne, thank you so much for sitting down with me to talk about Getchusomegear! I’d love it if you shared a bit about yourself, how long you’ve been working with Getchusomegear and how you got involved?
I wanted to work for Eight Ounce for a long time and when I finally had that opportunity I presented to them to be their Community Strategist. I recognized that they were very active in the community, and very supportive of the coffee community, and I basically wanted to turn that into my job. Since they were already doing such a good job with it, I wanted to work on more initiatives and more events that helped the community in and outside the coffee industry. So when we heard about Getchusomegear, which was in 2020, some of us thought, “what if we had a Canadian chapter?” And I thought that would be so amazing, so I reached out to Chris [McAuley] who was so excited by the idea of it. It was so easy to talk to him, and get this Canadian chapter up and running. He was so helpful in answering all of my questions about how to facilitate the best way and how to reach the most people. Everything I do I try to model after what Chris has already started. The biggest difference is that we’re one of the largest distributors of coffee gear in Canada, so it’s that much easier for us to actually ship these products across the country.
It really seems like a very good fit and it’s great to have someone who’s so passionate about the project in general be able to facilitate that!
Yeah! I love it!
What about the Getchusomegear mission resonates with you personally, and why?
We have to acknowledge that coffee gear isn’t always affordable. In fact, most of the time it isn’t affordable, especially for baristas who are making minimum wage, or a living wage–hopefully. It’s much harder for them to access those tools that they would actually need to make coffee at home. I was once a barista who also went through that same struggle of, “hey, I want to make pour-overs at home but a gooseneck kettle that’s electric is hundreds of dollars.” I wanted an Acaia scale, but that was super expensive so I settled for whatever affordable scale I could get which would also do the trick. But it’s nice to have nice things too, especially when you’re already using those products at work. It would be nice to use them at home and continue that training, and have the efficiency and durability, and not to have to buy something cheap that you eventually have to replace.
Along that note as well, I think we have both experienced this as baristas, it’s something we’re really passionate about and saw as a career and there are so many baristas out there who want to be in this industry as their career and so you want the nice, you want the good quality things because this is your career and you’re taking it seriously. You want the $300 scale, you don’t want the $20 kitchen scale from the grocery store, you want to take it seriously and you want people to take you seriously and I think that plays into it as well.
Totally! And with a scale, at first I was like, “okay, I don’t need a scale that will measure to the tenth of a gram,” but you do when you’re refining your recipes and monitoring all of that. The more space you get the more definition you need with the tools you have. Ultimately it was about accessibility, it was about trying to create that equity that is missing from the industry. If it’s not possible for marginalized baristas to get it themselves then we have to find a way to make it happen for them. People with the means, people who have the power to do it, should be able to make it happen for others who don’t.
I know in the US, they’ve sent over 600 boxes to date, how many boxes have we sent within Canada?
It’s not as many as 600, but we’re working on that! We have sent 97 gear boxes to date. To qualify for the program, you have to be a barista or hourly coffee worker from a marginalized community. So what does that mean? I don’t like using a catch-all term, but if you’re Black, Indigenous, or a racialized person, if you identify as queer, or non-binary, or with any community that has been historically and systemically excluded, this program is for you. The weird thing that I’ve come across is that when I talk about this program to the baristas that it’s intended for, many of them will say, “oh, you know I’d love to apply but I feel like there are other people out there who are more in need than I am.” What happens is the people it’s intended for end up not applying. So if anything at all, just apply! If you identify with any of the things I said, apply for the program! *It was here that Dianne started flailing her arms, emphasizing for people to APPLY to the program*
97 gear boxes so far is amazing, and hopefully by putting this interview out there it will encourage more to apply! So, I know in part it’s based on what has been donated, but what can someone expect to see in their box?
That’s a great question! It would typically be as much as we can help with what the applicant is requesting. When applicants fill out the form, they’re asked to choose three types of coffee gear and there’s an itemized list. It could be a pour-over dripper, a gooseneck kettle, a scale, coffee beans, educational resources. Most of the time what people are needing or asking for is a gooseneck kettle, a scale, or a dripper. It’s usually those things that are in a gearbox. I do want to take this opportunity to thank James Hoffman because he donated 100 copies of his books to the program, so now with this round of gear boxes, everyone will get one of his books, either World Atlas of Coffee or How to Make the Best Coffee at Home. They’re great books!
I have personally never seen the application, so I didn’t realize that there were those questions and that it was tailored to each person, which is so awesome!
Yeah, and I think that’s a really important thing too when working on community initiatives is that you don’t make assumptions about what people need. You don’t tell them, “here, you need this, so I’m going to give it to you” but you ask how you can help. In this case we ask what people need and we just listen to them.
Oh for sure, that is so incredibly important, and it’s so great that’s how Getchusomegear approaches it. Is there just Getchusomegear US and the Canadian chapter? Are there plans to expand into different parts of the world?
Well that would be a dream come true if we can make this worldwide! I know that Chris would love to see this program take off internationally.
I know it’s so dependent on the folks involved and resources, but where do you see Getchusome gear headed? What are some of the main obstacles that get in the way of the Getchu mission?
I think the biggest barrier is shipping costs. I know the US chapter has had help from other companies who have sponsored or donated the cost of shipping, which is huge. Here for the Canadian chapter, the monetary donations that come through the Eight Ounce website, I reallocate to cover the cost of shipping because that is the biggest expense, especially if we’re shipping across the country. I’m sure people out there understand inflation and just the cost of everything going up. Shipping has always been one of those big costs, and for us to be able to really grow the program and expand it internationally, I think that too would be the biggest barrier, if we had to ship to Asia or South America for example.
I guess unless there were specific chapters set up in those countries, and obviously shipping is expensive in general, but if they could keep shipping within their own country, it would be cheaper than trying to ship internationally.
That’s a great point! If other like-minded people established their own chapter in their own country or region, that would be so cool! It doesn’t have to be officially Getchusomegear either. We don’t own charitable projects, anyone could totally do this. If we can be inspired by Chris to do this program in other parts of the world, go for it! That’s ultimately what this is about, getting coffee gear into the hands of those who need it to learn!
Absolutely! Anyone can donate coffee gear at any time, it doesn’t have to be through Getchu. So I know we talked about shipping, which isn’t an industry-specific problem, but my next question was going to be what can we do as an industry to overcome some of those obstacles and work towards getting rid of those challenges, which would just come down to more people donating and more people getting involved, but is there anything else for us as an industry to help try to eliminate some of the obstacles?
Yeah, totally! I’ve heard of some coffee companies doing gear drives, so whether that was in partnership with getchusomegear or if that was just something they wanted to do in their own communities, both are absolutely amazing ideas. If you held a gear drive, because let’s face it, there are going to be some coffee pieces or tools that you have in your cupboard that you haven’t touched for a while, and if you could just take that piece and donate it or give it to someone you know who would really love it, that’s a simple thing you could do that would be so helpful. If you wanted to actually organize a gear drive and encourage others to donate to the pile that would be amazing too! If you’re a café owner or coffee roaster, doing that within your company would be amazing. Owners can also help bridge the gap for their baristas by selling coffee gear to them at cost.
Those are some really great ideas! There are some really great companies that already help support the program, and individuals that donate gear as well. What are some other ways our coffee community can support this initiative? Donating gear or monetary donations, helping to spread the word and some of the other things we have talked about, but are there any other ways you want to share about that are actually helpful?
Specific training programs. I know lots of applicants want more educational resources, and the only thing we can ship in terms of educational resources are books. I know Chris has done a tutorial video on how to cup coffee, but whether it’s books or videos or even in-person training sessions…If people wanted to dedicate their time and energy to creating a training program, maybe it’s a one-day class, maybe it’s a latte art class, and you just offered to do that for free, that would be so cool! Or if you’re not in a position to give your time and resources for free, maybe offer it as a pay-what-you-can program instead! Hopefully we just get more like-minded people coming together to offer these types of things to help make the coffee industry more equitable.
What are some other ways you think we can work on making the coffee industry more accessible and equitable?
I guess the common theme here is if you’ve found success, or if you’re at a good place, I think it’s important to remember where you came from and to open the door for other people. So if you’ve got your in, find a way to help bring other people in.
I love that, bring others along with you! Thank you so much for your time Dianne, that’s the end of my questions that I had for you, is there anything else you’d like to add before we finish up?
If you’re able, donate to the program. And if you’re eligible for the program, APPLY. When we last opened applications, there were just 12 applicants. I think we can be reaching more people, but people aren’t applying. So please apply, don’t be too shy!
You heard her folks, go apply and also you can follow online to see when applications reopen!
Thank you to all the supporters of the Getchu Some Gear program!
Acaia
Baratza
Department of Brewology
James Hoffman
Joshua Jones
Leon Luo
Matlock Hargrove
Never Better Coffee
Pause Coffee
Rabbit Hole Roasters
Rogue Wave Coffee Roasters
The Roasters Pack
Umeshiso
]]>Kinto Alfresco is a versatile and elegant dinnerware line designed specifically for outdoor use. Crafted with great attention to detail, this collection seamlessly combines functionality and aesthetic appeal. From Kinto cups to brewers, this line has it all. The materials used in Kinto Alfresco make it a great option for outdoor dining:
Whether you're hosting a picnic, barbecue, or garden party, Kinto Alfresco's combination of melamine and Bamboo fiber ensures a delightful and durable dining experience.
Ekobo Gusto is a product line that combines style, sustainability, and functionality, perfect for the picnic table. Crafted from bamboo fiber and food-grade melamine binder, Ekobo Gusto offers an eco-friendly alternative to traditional dinnerware. Here's how it's materials make it an excellent choice for outdoor dining:
With Ekobo Gusto, you can enjoy sustainable and stylish dining experiences while minimizing your environmental impact. It’s also free of BPA, PVC and Phthalate. In our opinion, this is one of the best outdoor melamine dinnerware sets on the market.
cookplay Yayoi is a product line that reimagines the concept of dinnerware, blending creativity, innovation, and practicality. Its unique design and materials set it apart for outdoor dining:
Cookplay Yayoi offers a visually stunning and playful dining experience that is sure to impress guests and elevate any outdoor gathering.
Conclusion:
When it comes to outdoor dining, choosing the right dinnerware is crucial for an enjoyable experience. The Kinto Alfresco, Ekobo Gusto, and cookplay Yayoi product lines provide exceptional options, each with its own unique materials and qualities. From the durability and elegance of melamine and bamboo fiber, to porcelain, these outdoor dinnerware sets offer practicality, aesthetics, and durability for unforgettable outdoor dining moments. Choose the one that suits your preferences and elevate your outdoor dining experience to new heights.
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If you're a competition Barista, you may well have experienced the Bentwood Vertical 63 before. If not, we're here to get you up to speed. The Bentwood Vertical 63 is the first member of our commercial equipment offering and we are more than excited to share it with you. This amazing grinder is designed for those cafes that want to provide amazing filter and espresso and seamlessly switch between them, but don't want to buy multiple grinders. It's one grinder to rule them all! If you need more convincing or want to see if this is the grinder for you, check out the details below and feel free to reach out to our team to confirm it's the right grinder for your bar.
Most grinders work well for either espresso or filter coffee, while offering subpar results in the other. This is for lots of reasons, but a large one is that most burrs can’t produce an appropriate grind size distribution in both the espresso range and filter range. The burrs on the Bentwood Vertical 63 have a unique geometry that produces coffee with exceptional sweetness and mouthfeel with surprising clarity of flavour. This, coupled with the grinder's low retention, makes it ideally suited for both filter and espresso brewing.
The Bentwood Vertical 63 also possesses an aluminum chassis with excellent thermal conductivity, complemented by dual internal fans, resulting in remarkably low heat retention and ensuring a consistent grind. This internal ventilation system fosters a minimal thermal expansion environment, which, when combined with the grinder's precise construction, minimizes the need to re-align the burrs. This makes switching between different coffees and grind sizes reliable and effortless. The Bentwood is also constructed with a thick chassis, making grinding nearly silent and keeping with the relaxing ambiance of a cafe or home.
Our Inventory Manager & Product Specialist at Eight Ounce Coffee, AJ Doell, was a competitor at the 2023 Canadian National Brewers Cup, and says the following about the Bentwood Vertical 63 -
"When I used the Bentwood during CNBrC, it was extremely consistent and approachable! Adjusting the grind size in microns instead of a subjective number made dialing and adjusting my brew very easy in competition."
If you're interested in purchasing the Bentwood Vertical 63, please feel free to email us at commercial@eightouncecoffee.ca. We will be happy to help you determine if it's the right fit for your needs.
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The Ratio Six Coffee Maker is a beautifully designed coffee brewer that delivers world-class filter coffee at the push of a button in cafes or your home. Let's look at some of its features to understand why it's one of the best coffee machines that thousands recommend!
https://www.youtube.com/watch?v=Ey2Pk-QN-VQ
With its precision water flow system, and a forgiving flat bottom basket, the Ratio Six gives you a personal barista that will make you delicious coffee every time. The thoughtfully designed heat shield traps heat during the pour-over process, ensuring that your coffee is at the correct temperature and that your coffee comes out of the carafe nice and hot! It also has a 5-year manufacturer warranty if purchased from Eight Ounce Coffee for added ease of mind.
The Ratio Six Coffee Makers are manufactured to last for years to come, but it is still crucial to understand how to clean your coffee machine. Watch this quick video for some cleaning and descaling tips:
https://www.youtube.com/watch?v=BHluw8QHbiw
You can purchase most of the products in the video on our site.
Did you know that the water you use can also affect the taste of your coffee and the performance of your coffee machine? Coffee is 98% water, and using the correct water makes a big difference in your cup. The Third Wave Classic Profile Sachet is a super easy way to achieve the perfect mineral combination and brew delicious coffee!
https://www.youtube.com/watch?v=nvaiDz1xTzw
Lastly, brewing delicious coffee requires high-quality beans to achieve the perfect cup. No machine can create a perfect cup of coffee without the proper beans. Luckily, we have a collection of roasters sourced from all around the world by our team of world-class professionals. You can find our diverse selection here.
The Ratio six delivers world-class coffee with a push of a button. Its Emulated pour over process delivers a perfect pot of coffee every time, its made with premium materials that are built to last.
Need some help on deciding if this is the right coffee machine for you? No worries. Our incredible customer service team is knowledgeable about all our products and can help guide you to your perfect match. Please feel free to contact our team at hello@eightouncecoffee.com
Reviews on the Ratio Six Coffee Maker:
"Beauty and simplicity! - The Ratio Six has not let me down. Day after day, the simplicity of use and the quality of the brew extracted never fails to please myself and my partner, who is less of a coffee snob. Looks great on your counter as well." - Mark E.
"A Breath of Fresh Air! - I had purchased this machine as I had been eyeing the Ratio electric brewers for some time. I first saw the Ratio Eight at a local coffee roaster (Devil's Head) and fell in love with the sleek design and overall quality."
"The machine is made of top notch quality. Like the Ratio Eight it produces larger batch brewing for individuals who brew a lot of coffee more then that of the manual brewers like the V60. All of the parts are not made of plastic like most coffee machines that are inexpensive. I essentially decided to go with this model over the Eight because ot produces essentially the same quality and size except its made in China as opposed to the USA."
"I can not express how great this machine is producing the quality of the best manual pour over devices at with a larger quantity. I use this as my morning routine before work is too limited for time and all I can say is wow!"
"This machine was well worth every dollar. If you want a machine that will last you and want the pour over quality then don't cheap out and feel the experience!" - Misa
"Ratio 6 Brewer - By far the best home brewer we’ve ever used" - Wanda H.
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of mineral-rich water to strike the right balance. You can see a few water treatment methods below:
Third Wave Water
One key feature of Third Wave Water is its addition of magnesium, which contributes to a perceived enhanced overall flavour profile, bringing out nuanced and complex notes that may otherwise be subdued. Additionally, Third Wave Water incorporates calcium to provide a balanced body to the coffee. Calcium can add a certain richness and mouthfeel, giving the brew a more substantial texture. Third Wave Water emphasizes the importance of acidity in coffee. By ensuring low alkalinity in their water profile, they help maintain the desired acidity levels in the coffee, allowing the natural flavours to shine through.
Third Wave Water offers a convenient solution for coffee enthusiasts seeking to elevate their brewing process. Their proprietary mix of minerals simplifies the water treatment procedure, allowing users to achieve enhanced sweetness, body, and acidity in their coffee without the need for extensive knowledge or experimentation. By providing a pre-packaged blend of minerals, Third Wave Water eliminates the guesswork involved in water treatment. This approach streamlines the process for individuals looking to enhance their coffee-making experience and ensures consistent results.
The Lotus Coffee Brew Water Kit offers a convenient solution for coffee enthusiasts to unlock the full potential of their brews through water customization.
Designed by the talented Lance Hedrick, the kit provides water recipes curated by industry experts. This allows users to recreate the specific water profiles used by their favourite roasters, ensuring a consistent and familiar flavour experience. It offers an opportunity to delve into the nuances of coffee by adjusting water compositions to match personal preferences and achieve the desired flavour profile. The Water Kit comes complete with four essential ingredients (Magnesium, Sodium, Calcium, and Potassium) and a mixing bottle. By utilizing the water recipes available on their website, coffee enthusiasts can embark on a delightful exploration of the various flavours and aromas that can be extracted from a single coffee simply by altering the mineral balance of their water.
The Lotus Coffee Brew Water Kit encourages experimentation, allowing individuals to explore their own water recipes. This empowers coffee enthusiasts to fine-tune their brewing process, optimizing their cups of coffee according to their unique taste preferences.
Final Notes:
In conclusion, discovering the best water for your coffee may involve a degree of experimentation and customization. It's important to consider factors such as the origin of the coffee, the roast level, and your personal taste preferences when determining the ideal water composition. Embrace the opportunity to try different water sources and make adjustments to find the combination that best suits your palate.
Remember, coffee brewing is a journey of exploration and personal preference. Don't hesitate to explore various water options and fine-tune your brewing variables until you achieve the desired flavour profile. With each adjustment, you'll come closer to crafting a cup of coffee that truly satisfies your unique tastes and preferences.
At Eight Ounce Coffee, we highly value the creativity and innovation of coffee enthusiasts like yourself. We would be thrilled to hear about the water recipes you create and the exciting flavour experiences you discover along the way. Feel free to share your insights, experiments, and success stories with us - we’d love to hear from you on Instagram (@eightouncecoffee) or via email (hello@eightouncecoffee.ca). We believe that by sharing our knowledge and experiences, we can continue to elevate the art of coffee brewing together.
Enjoy the process of experimentation, and let your coffee brewing adventure lead you to the perfect water composition for your ideal cup of coffee.
Happy brewing and cheers to your continued exploration into the world of coffee!
This year I competed in the Canadian Barista Championship, and it was one of the scariest, most wonderful, overwhelming, intense, and exhilarating experiences I have had in a long time! There was so much preparation involved, and so much help by so many incredible people, that I wanted to write a blog post about my experience for a few reasons. First and foremost, I want everyone to know that so much goes into these competitions, way more than just what you see on stage, and I want to recognize all the hard work of those you might not see behind the scenes. Secondly, I want it to be a resource for those who are considering competing in the future to know what to expect going into it! Also, for anyone who might be reading this and is interested in competing in the Barista Competition, I am always here to talk about my experience or help in any way I can, and you can email me at katie@eightouncecoffee.ca or message me on Instagram at @justanothercoffeegram.
Before getting started, I want to do a brief rundown of the Barista Championship for those who haven’t heard of it before!
The Barista Championship is one of the competitions that is put on by the Specialty Coffee Association (SCA), and here in Canada, it is put on by the Canadian Chapter. It is a 15-minute presentation where you serve three courses to four sensory judges while two technical judges and a head judge also score you. The three courses that you’re serving include an espresso, a milk beverage, and a signature beverage. You’re serving these coffees all while speaking to an overarching theme that ties your three courses together. Here in Canada we host two qualifiers where up to 16 people can compete in each; they are typically hosted in Western and Eastern Canada. The top six competitors from each qualifier competition then go on to compete at Nationals. The winner of Nationals then goes on to represent the country at the World Barista Championship, which is being hosted in Athens, Greece for 2023!
And now, here is my experience competing in the 2023 Canadian Barista Championship!
Strong Coffee Future Champions - Hosted by: Eight Ounce Coffee, Calgary, Alberta
In February 2023, I applied to a Barista Competition training program called Strong Coffee Future Champions. I had applied for this program back in 2019 when they ran it for the first time, and I was so excited to see that they were running it again since competitions were back up and running!
Strong Coffee Future Champions was founded by Laura McKendrick in 2019. It’s a program designed to provide access and resources to first-time competitors who haven’t had the opportunity to train for the Barista Competition before!
It’s a three-day intensive training program where you learn about all the things that go into preparing for the Barista Competition, from learning the rules inside and out, to learning how to create a signature beverage, to learning how to create a speech and stand up in front of other people in our industry and perform. There were seven coaches, who are all well known and successful coffee professionals in Canada, who took the time to teach us, coach us, and share their personal experiences. It was an experience of a lifetime, and I am so grateful for folks like Laura and all the coaches who made it possible…However, participating in this training program meant, well, that I had to compete this year. I wanted to share about my journey competing this year, as well as break down a few things for you so that if you have an interest in competing, you know what to expect and how to get started!
The Preparation Process
First things first, I needed a coach, someone with experience in the industry and preferably someone with experience with the competition side of things as well. Other than being a sensory judge for qualifiers one year, I didn’t have much experience with competitions. Thankfully, my wonderful partner, Chris Tellez, was up for the challenge! Chris has competed himself about eight times (he thinks…) since 2007, and he taught me everything I know about coffee. We’re very similarly calibrated when it comes to coffee, so I thought it would be a perfect fit! Having a coach who approaches coffee similarly to you, and whose opinion you trust is very, very important.
Having a conversation with Chris about being my coach was the first step for me, and after this we began thinking about what coffee I wanted to use. I wanted to use a coffee from a roaster local to me, and one of my personal favourites is Hatch in Markham, so I reached out to their founder, Alfonso Tupaz, and we started the conversation about me using their coffee! They discussed which coffees would be good options, and then I went and cupped four coffees with some of the team at Hatch–Alfonso, Josh, and Boris (who roasted my incredible coffee!)–and we narrowed it down to two! I brought those two home with me so I could try them again with Chris, as well as my other coffee pals, Shelby Merrithew and Ron Donaldson of KW Coffee Collective (all folks whose opinion I really trust!). What we were looking for was something that really packed a punch, something that was SO obvious in what we were tasting in the cup–this is important because a lot of what you’re being scored on in the competition is the accuracy of your taste descriptors, so you want your coffee to have pretty obvious tasting notes. We finally settled on a beautiful Colombian coffee that was a hybrid washed Gesha from the Cerro Azul farm from Cafe Granja la Esperanza.
Now that I had my coffee, it was time to get it dialled in and start trying it with milk and see how it was tasting! But one problem was, because I didn’t work for a cafe, I didn’t have a place to practice…I reached out to Eden Boles, the owner of The Grove in Kitchener, and she was so kind as to let me use her shop to practice! So now I had my coffee, I had a place to practice, and now I needed to decide on some milk!
Something I knew from before I even decided what coffee to use was that I wanted to use milk from Eby Manor, which is a dairy farm local to me. Eby Manor is a guernsey A2 dairy farm, and I might not be an expert on the A2 protein and Guernsey cows, but I can tell you that it is absolutely delicious. I have always loved how their milk tasted with coffee, and I also knew the Eby family personally and I thought it would be really special to use their milk and it is so much easier to use products that you already know and love when it comes to competing! I reached out to Eby Manor about using their milk for qualifiers and they ended up sponsoring me and provided me with enough milk for practice as well as the competition itself! I ended up taste testing a few of their milks with my coffee and settled on a 2:1 ratio of their 4.8% whole milk and their 2%. I’m so grateful that Eby Manor was kind enough to supply me with milk, because I feel like milk is a cost that people don’t always consider when deciding to compete!
Next, it was time to get all my smallwares and other gear sorted. I’m about to brag a little bit about Eight Ounce now, which I know might seem a little biased, but they do so much to support every single person in our industry, and hosted FOUR SCA competitions in four weeks this Spring, so people need to know how wonderful they are. If you’re reading this and you don’t already know, I’m the Ontario and Manitoba Wholesale Relationship Manager for Eight Ounce, so they helped me out and supported me in so many ways during this competition season. To start with the obvious, Eight Ounce provided a lot of my smallwares and tools that I used during my set. There were certain items that Eight Ounce provided to all competitors if they needed them, and then I was able to borrow some other tools from our showroom to use. Smallwares and gear such as a distribution tool, tamper, scales, knock box, timer, cloths, ceramics and glassware for all three courses, spoons, tamping mat, counter brushes, and more are all things you need to consider when competing. Some competitors are able to borrow equipment from other people or the shop they work at, some are able to get gear through sponsorships, but it is another cost to keep in mind when looking to compete! I could not have competed this year without the emotional and financial support of the Eight Ounce team.
Once I had my espresso dialled in, and I knew how it tasted with milk, this is when my theme started coming together a bit…Now, people do this part in all sorts of different ways. Some people know exactly what they want to talk about and pick their coffee based on that. Some people pick their coffee and then plan their entire presentation around the coffee itself. For myself, going into it, I didn’t have anything specific I wanted to talk about or convey during my presentation, but when I tried my milk beverage and realized how comforting and dessert-like it was, this idea of Comfort, Discovery, and Integration came to be (I’ll share my competition speech at the end). Thankfully, things were starting to come together. The first round of qualifiers happened in Toronto on April 10th and 11th, so I had less than a month from when I got home from Strong Coffee Future Champions to prepare everything for qualifiers!
Qualifiers - Hosted by: RC Show, Toronto, Ontario
The first round of qualifiers was hosted at the Restaurant Canada Show in Toronto, Ontario. The competition was spread out over two days and I was competing first on the second day. My coworker, Geraldine Deverly, came from Calgary to support me for the competition and was such a huge help! It was the day before I was competing and I actually hadn’t had anyone else try my milk beverage yet. Chris is vegan, so up until then I was just going off of what I tasted, and I had been tasting this coffee so much over the last couple weeks that I didn’t trust my own judgement anymore! The night before the competition, Geraldine and two other coffee friends, Rose Trinh (Brodflour) and Kyle Tallon (Stealth Coffee Systems), went to Stealth to run through my set and get some last-minute practicing done! We were there for about four hours tasting coffee and running through things. (True friends drink coffee with you until 9 p.m., even when they open the next day).
The next morning I had my practice time at 8 a.m. With my team, Chris and Geraldine, we got my coffee dialled in and final tasting notes written down. I walked through my setup in the specific space and then all that was left was to wait until 1 p.m. for my presentation time!
The presentation itself didn’t go exactly as planned, but in general it went pretty smooth. My nerves definitely got the best of me, I forgot some of the things I was hoping to say, I messed up my signature beverage (but thank goodness I had extra ingredients on stage with me) and I went overtime by 29 seconds (which deducted 29 points from my score), but I did it! I ended up placing 4th at qualifiers and moving on to Nationals!
(Kirill Marinkov - Volunteer with SCA)
Nationals - Hosted by: Eight Ounce Coffee, Calgary, Alberta
I had about five weeks from when qualifiers took place to when Nationals was happening! Nationals was hosted this year in Calgary, by none other than Eight Ounce Coffee! This was a really special thing for me because not only was I going to have Geraldine with me again (and truly, I couldn’t have gotten through qualifiers without her), but I was going to have so many of my friends and coworkers there helping and supporting me through this! What I wasn’t anticipating were the challenges that would bring as well.
When I got to Calgary I got started on a few things, like dialling in my coffee! I knew the water would be very different than it was like in Toronto, so I needed to see how my coffee was tasting. Once I had things dialled in, with the help of Chris, Geraldine, and AJ Doell, we were able to start playing around with signature drink ingredients! Now, I knew as soon as qualifiers was over that I wanted to switch up my signature drink for Nationals. I kept things very simple for qualifiers, as well with how my coffee was tasting now, the previous ingredients didn’t really go as well! Another thing that was different was my milk. I tried thinking of ways to bring the Eby Manor milk with me, but so many folks who have had experience with travelling with their milk for competitions and it not going so well advised against it, so I ended up taste testing three different milks once I got to Calgary. I ended up settling on a 3.25% whole milk from D Dutchman, which was very sweet and didn’t taste too dissimilar to the milk I used from Eby Manor!
I felt pretty prepared leading up to Nationals, I took the feedback I got from qualifiers and applied it to my set for Nationals. Unfortunately, the thing that I didn’t prepare for was doing my set in front of all my coffee friends and coworkers and the pressure I would feel. At qualifiers it was a very different environment. It was loud and busy, and since it was at a trade show, it was very easy to block out the hustle and bustle of the show and focus on my set and the judges. At Eight Ounce, it was very quiet, and the only thing going on was the competitors’ sets, and I did not think about how that was going to affect me.
The second I got up on stage I was 1000x more nervous than at qualifiers and I felt so anxious. As soon as I called time to start my set, I immediately forgot the first line of my speech, and everything just snowballed from there. It went so much worse than at qualifiers and I can’t describe to you just how badly I wanted to just walk off the stage and hide. But I didn’t. I kept going, and even though I went overtime by more than 60 seconds, which means I disqualified myself, I still finished. Immediately after, I wasn’t disappointed in myself or upset that I was disqualified, I just felt embarrassed. And that feeling wasn’t something I was prepared for either.
Before I say this next part, I want you to know that everyone was so incredibly kind and supportive, and nobody made me feel this way except myself, but I think it’s important to hear about this side of competing. I felt embarrassed that that was how my presentation went in front of peers, colleagues, and friends in the industry. I felt embarrassed that I showcased Hatch the way that I did. Boris did such an incredible job roasting my coffee and it deserved to be shared in a much better way than I shared it. I felt embarrassed that I represented Eight Ounce the way that I did; so many people put so much time and money into supporting me through this entire process, and I felt like I let them down. Honestly, more than anything, I was not expecting the emotional toll that the competition season would take on me, and I think that is something that is not often talked about amongst competitors and other folks in our industry. There are so many things that are involved in preparing for competitions as you can see and so many incredible people do so much behind the scenes that you don’t even see.
Below I have my speech written out for those who are curious as to what I spoke about and my menu. I also have some answers to a few questions I was asked about while I was writing this post! If you made it this far, thank you so much for taking the time to read about my experience! Like I mentioned above, if you’re reading this and you’re interested in competing one day, I would love to chat more about it–please don’t hesitate to reach out!
My Speech for Nationals and my menu:
“Hello judges, thank you so much for being here with me today, my name is Katie and I work for Eight Ounce Coffee. I am so excited to be able to serve you today!
Today I am going to be serving you the same coffee in all three of my courses and I am going to take you on a journey of how it transforms from course to course, just as my personal experience in coffee has transformed. Just as I learned more about coffee as my time in the industry progressed, you will be learning more about this coffee as time goes on but let’s start with the basics. While I start pulling the shots for the milk course, please feel free to take a look at the menu in front of you.
Milk course: Comfort
This first drink is all about comfort. When I started in coffee, I didn’t know anything about processing methods or varietals or roast curves, all I really knew was that some countries produced coffee that I liked more than others and I seemed to prefer light roast coffees. Today we’re going to be drinking a Colombian coffee from the Cerro Azul farm of the Valle del Cauca region.
We’ll be pairing it with a 3.25% whole milk from D Dutchman, a dairy farm located in British Columbia.
It’s the idea of comfort that brings me back to my roots in coffee. When I was first introduced to specialty coffee, I would meet up with friends at my local coffee shop and I drank a lot of mochas. That time in my coffee journey was all about comfort, but that comfort turned into curiosity… slowly I started ordering flat whites instead of mochas, which eventually turned into cortados…
In my milk course today, look for notes of cardamom, peach, and barely ripe banana. Basically comfort in a cup. This drink will feel round and silky in your mouth, it has a medium body and has a dulce de leche aftertaste.
Please enjoy!
Espresso course: Discover
It’s comforting drinks like that, and my curiosity which led me into the next phase of my coffee journey. The next phase for me was discovery. I left my job at Starbucks and started working at an independent cafe because I wanted to learn everything there was to know about coffee, but I needed to learn the foundations of coffee again, I wanted to try the coffee in its most expressive form, this is when I started drinking espresso, which is our next course. I’ll be right back after I prepare the espresso beverages.
I began to learn about what makes a coffee unique. For example, this coffee isn’t just a coffee from Colombia. This coffee was grown at an altitude between 1700m and 2000m above sea level and is a Gesha varietal, and processed using a hybrid washed method. This coffee was roasted in Ontario by Boris Lee from Hatch. All of these variables work together to create the flavours you’re about to taste.
The recipe I’m using to prepare your espresso today is 22g of coffee with an output of 40g. I found that by using this recipe, it brought out the beautiful flavour notes of red grapefruit, green grape, and raisin. You’ll find it’s very bright at first and has a medium acidity, with a smooth, medium body and a light, dry finish, and the raisin note carries into the aftertaste.
This discovery phase gave me the foundation of my coffee knowledge and primed me to follow my curiosity into the next phase.
Please enjoy!
Sig bev: Integration
So what was the next phase? I knew what brought me comfort, and I had discovered so much about coffee, but how do I integrate those two things?
There are so many incredibly tasty drinks you can experience in a cafe but to me a lot of those are about comfort and there is a lot less discovery. I knew that I wanted my signature beverage to bring comfort but I also wanted to discover something new about this coffee through this course.
Today I am making you a roasted banana and almond espresso syrup macchiato. A macchiato is a classic espresso beverage that is often overlooked on most cafe menus, but the ratio allows the use of these comforting flavours while still highlighting the espresso. I am using 7.5g of almond espresso syrup, roasted banana-infused milk, and finishing it with a spritz of banana-infused water. These comforting ingredients integrated with this beautiful coffee create something delicious, while helping discover a new take on this Gesha coffee.
I am going to ask that before you take a sip, you smell as you swirl your cup, which will help integrate the flavours and showcase the beautiful banana aroma.
When you sip, you will taste chocolate chip banana bread, chai latte, and buttery pecan pie. It will feel creamy and silky but soft in your mouth, and an aftertaste of baking spices.
Thank you for joining me in experiencing the Comfort, Discovery, and Integration of this coffee and my personal experience in the industry. It has been a pleasure to serve you today.
Please enjoy, judges!”
(I filled in my tasting notes day of so that my menus matched how my coffee was tasting that day)
Q&A:
What are some resources for people looking to compete?
The most helpful thing for me when starting to prepare was watching past presentations on YouTube. I ended up watching a lot of qualifiers from 2019, as well as sets from Worlds 2022. Ben Put (our 2023 Canadian Barista Champion) has also put out an amazing series where he breaks down other competitor’s sets, and that was a great tool to learn from!
On a more practical side of things, programs like Strong Coffee Future Champions is an amazing program to apply for if you’re interested in competing. As well as reaching out to past competitors. I promise you, we just want to see others succeed, and we want to uplift others in our industry, and I guarantee you if you reached out to any past competitor they would be happy to answer any questions for you or help in whatever way they can! Also, brands such as Acaia, often have a sponsorship program where folks can apply for products to compete with!
What motivated you?
Seeing some really incredible women in our industry get up and do this before me was my biggest motivation. Seeing women like Jill Hoff (Barista Championship) and Venice Vallega (Latte Art) represent Canada on the world stage was so amazing, and I am in such awe of hardworking women in our industry. I would love to be someone that other femmes in our industry feel comfortable approaching and asking questions about working and competing in coffee, and I want to be able to support that!
How do you relate your coffee to your speech/thoughts you want to express?
This was something I really struggled with, so for my first time competing I ended up going a more personal route and relating my coffee to personal coffee journey! You see all sorts of presentations during the Barista Championship which is really, really cool. Some people get really scientific and those presentations always blow my mind! And then other presentations are more personal and those make me cry every time. I’d recommend sitting down with a pen and paper and writing down some things that are important to you in this industry. Are you passionate about processing methods? The people? Roasting? You can talk about almost anything during your speech!
Should there be better compensation for winners and runner-ups?
In a perfect world, yes, there would be. It would be nice if some competitors could make back some of the cost they put into it. Honestly, more than that… I have seen the back end and how much time and effort goes into these competitions, the SCA committee is all volunteer run, and the volunteers for the competitions themselves and the judges are all spending their time and money to be involved, and I wish everyone could be compensated for their time and skills that they bring to the table, especially them!
How was your personal time affected? Working + a child + relationships + comp prep is a lot!
Thankfully Eight Ounce was incredibly supportive and I had allotted work hours to work on my set each week, which I am so grateful for. Although there were definitely weeks where I was so busy with my job that I didn’t end up working on my set much. Also, having my partner as my coach helped a lot because we were able to spend so much time together through this process! I also have a 6 year old son, and whenever he was around, comp prep definitely got put on the back burner! It’s hard to get anything done when there’s a 6 year old around! Having to do all my preparations for qualifiers in just a month was definitely a blessing and a curse. Yes, I wish I had more time to prepare, but also it was nice that my free time was being put towards comp prep for only a month! I’d say it took up more of my mental headspace more than anything, that’s probably what affected me the most! I had competition nightmares for weeks leading up to qualifiers, so I was constantly exhausted!
Post comp, would you do it again? Did you learn something that you will carry moving forward?
Honestly, I can’t imagine doing it again, at least not any time soon! I am so grateful for this experience and I am so glad that I stepped out of my comfort zone and did it, but I don’t think it’s for me! I love being around the competitions, but I love supporting others rather than being the centre of attention myself. I can’t wait to judge again, and help support other competitors in the future! It was also a lot harder than I was anticipating to practice without full time access to a cafe, even though I am so grateful to Eden and Kyle who provided me with space to practice! So maybe if I ever own my own cafe, maybe then I’ll give the Barista Championship another go! I’d love a chance to compete in something else, maybe Cup Tasters! I did learn so much though, so much about coffee, about the people in our industry, and I made a lot of really wonderful connections - that was probably my favourite part!
Did it make you love coffee even more?
I mean, I loved coffee a lot before this experience! I will say, it had been a long time since I’ve had the opportunity to work with coffee this closely, since before COVID! I’ve been working for Eight Ounce since February 2022, so I have really shifted my time and attention over to the gear side of our industry rather than coffee itself, so this was a really nice chance to remind myself how much I love working with coffee!
How did you begin planning your signature drink? Where do you even start with all those tastings?
My signature drink for qualifiers I wanted to keep really simple, since it was my first time competing. The more of your signature drink you’re able to prepare on stage the better, but I cared more about it tasting good with my coffee and fitting into my theme, and I wanted to make it easy on myself since I was already so stressed out! We started by playing around with flavours that we tasted in my espresso and milk course and we built from there trying to create something new through a lot of trial and error! As for my signature drink for Nationals, it was the same sort of idea. I waited until I got to Calgary and dialled in my coffee (since I knew it would taste different than at the venue in Toronto) and then we went shopping for ingredients and built my drink from there!
]]>Anxiety, depression, and other mental health issues have become increasingly common, affecting our young generation in ways that demand our attention and care. At Wood’s Homes we support children, youth, and families as they navigate mental health challenges. From community support hubs that offer free counseling sessions, our crisis line, the Youth Culinary Arts Program, and live-in programs we are in the community to support those in need. We have program sites across Alberta from Lethbridge to Fort McMurray.
And it’s caring people like you who make our work possible! Stories like Bonnie and Everett’s capture why these programs are so vital for a community to flourish.
Before coming to Wood’s Homes, Bonnie didn’t know where to turn. As a single mother of a 12-year-old son, she felt overwhelmed when arguments and misunderstandings erupted out of nowhere. What she didn’t know then was that her son was undiagnosed with ADHD.
Home is where the heart is. But sometimes it’s also where the ‘hard’ is—especially when a family member is experiencing a mental health issue. Bonnie described her struggle with Everett like this:
“I have to tell you, trying to get Everett ready for school in the mornings was like pulling teeth, and fighting with him would make me late for work,” she shares. “Simple tasks seemed impossible for him and I could sense something was wrong.”
But without a diagnosis, Bonnie didn’t know how to help him. Unfortunately, her story is not unique.
The stigma attached to mental health is another barrier, keeping far too many people from seeking help. This only makes things harder for everyone: worsening symptoms and straining relationships.
Your generosity makes a BIG impact. It was through Wood’s Homes that Everett was diagnosed with ADHD.
For Bonnie, donor support meant family counselling and one-on-one support. She also received help navigating a complicated system of resources that she didn’t know was available. Everything from workshops and crisis support to referral services and access to other healthcare specialists.
Today, thanks to people like you, Bonnie and Everett are thriving.
“My son is doing so much better now! It's such a relief to feel like my head is finally above water. And the best part? Our relationship has done a complete 180. I couldn't be more grateful for that," she shares.
When you support Wood's Homes, you’re giving families the resources they need to overcome the challenges of mental health issues.
Her story highlights the importance of having resources and support available for families in need.
We rely on community generosity to give families a lifeline (in 12 different languages)! By supporting our programs, you can ensure Alberta parents have access to a strong support network when they need it most.
With gratitude,
Bryan Goehringer
Director, Wood's Homes Foundation
]]>However, just like coffee, brewing a great cup of tea requires the right tools and accessories. But don't worry - I feel as though I know enough about tea to confidently help guide you towards brewing better tea, and hopefully showing you that tea is just as fun—and tasty—as coffee! That's why we carry a wide selection of tea brewing accessories from top brands like KINTO, Hario, and Fellow. Whether you're a casual tea drinker or a serious tea aficionado, these accessories will help you elevate your tea game to the next level. Additionally, we also carry a wide loose leaf tea from the most respected tea merchants in Canada. Here are some of our favorites:
This elegant glass teapot from KINTO is perfect for brewing loose-leaf tea. Its simple yet stylish design allows you to see the tea leaves as they steep, while the removable stainless steel strainer ensures a smooth, sediment-free pour. Plus, the teapot is microwave and dishwasher safe for easy cleaning and reheating. It also features heat-resistant glass construction that ensures that the temperature of the water remains consistent throughout the brewing process, which is crucial for getting the perfect flavor and aroma out of your tea leaves. Additionally, the removable stainless steel strainer makes it easy to separate the tea leaves from the brewed tea, resulting in a smooth and sediment-free cup of tea. If you're a tea lover who prefers to brew loose-leaf tea, then the KINTO Unitea Glass Teapot is an ideal choice for you!
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The Fellow Raven Stovetop Kettle is an excellent tool for brewing tea at a precise temperature, which is especially important for delicate teas like green tea or white tea. This kettle features a built-in thermometer and a precision spout that allows you to pour with accuracy, ensuring that the water is heated to the exact temperature needed for optimal flavor extraction. The kettle is also made of high-quality stainless steel, which makes it durable and easy to clean.
Here are some tips and tricks on how to brew both hot and cold-steeped tea:
The Hario Mizudashi Cold Brewer is another great option for those who prefer cold steeped tea. This brewer is made of high-quality glass and features a mesh filter, making it easy to brew loose-leaf tea directly in the brewer. Simply add tea leaves and water, refrigerate for several hours, and then enjoy your delicious cold brew tea. The Mizudashi Cold Brewer is also compact and easy to use, making it a convenient option for at-home or on-the-go brewing.
If you're always on the go and want a portable tea brewing option, consider the KINTO Unimug Tea Infuser. This handy mug features a built-in stainless steel mesh infuser, making it easy to brew your favorite loose-leaf teas on the go. The mug is also double-walled, keeping your tea hot while preventing your hands from getting burned.
These are just a few of the tea brewing accessories available on our website from top brands like KINTO, Hario, and Fellow. Whether you're a seasoned tea drinker or just starting out, these tools will help you brew the perfect cup every time. Shop our selection today and discover your new favorite way to enjoy tea!
Overall, these tea brewing accessories are designed to make life easier for tea lovers and to enhance the flavor and aroma of your favorite loose-leaf teas. Whether you prefer hot or cold steeped tea, these accessories are perfect for brewing a delicious cup of tea that you can enjoy anytime, anywhere! Happy sipping :)
Shop our loose tea selections here.
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As we celebrate International Transgender Day of Visibility, it's important to acknowledge the contributions and experiences of transgender people around the world. Since its inception in 2009, this day has grown into an international movement, raising awareness of the challenges and discrimination that many transgender people face. Nonetheless, this day also celebrates their resilience and triumphs, reminding us of the enduring struggle for transgender rights and the need for continued advocacy. Our collective efforts can create a world where all people are treated with respect and dignity, regardless of their gender identity or expression.
Let's take this opportunity to honour International Transgender Day of Visibility and demonstrate our support for the transgender community. Continue reading on our sister company's website goingsomeware.com and learn how you can show your support not only today, but everyday.
The Kaffelogic Nano 7 is an innovative coffee roaster that enables coffee lovers to roast coffee beans to perfection from their homes. It is an excellent tool for anyone interested in coffee roasting, whether they are looking to get into home roasting or enhance their already existing coffee roasting skills. Professionals would also appreciate the features of this machine, as it has all the tools necessary to perfect sample roasting. What sets the Kaffelogic apart is its adaptability, allowing the process of roasting to be as simple or complex as you want it to be.
If you are new to roasting, the pre-programmed 12 “Core” profiles are optimized to deliver excellent results with minimal input. Simply choose your roast batch size, select a Core profile base, load your beans into the roaster, and press start. If you prefer to keep it simple, you actually don't need to download and use the Kaffelogic roasting software. You can also refer to the Kaffelogic Companion manual, which provides a solid foundation for roasting based on the origin and altitude of the coffee beans you are using.
For those who want to upgrade their game, the Studio software allows you to create, modify, and discover various roasting profiles from your computer. The program comes equipped with a wide variety of settings, including the core roasting profiles, which can be used as a starting point to explore diverse roasting options. The Advanced and Expert settings give you better control over profile curves, which will please more experienced roasters and professionals. Even though those settings may feel a bit overwhelming at first, they eventually make sense as the Kaffelogic offers a detailed suggestion for each setting based on your profile curve, which is very handy!
Achieving optimal results with Kaffelogic requires some experimentation with the machine and its settings, as it remains a trial-and-error procedure. However, the Kaffelogic Community provides a valuable resource for exchanging ideas, troubleshooting issues, and sharing roasting experiences. Although the expert mode can be intimidating at first, the community provides plenty of guidance, and the Kaffelogic Companion manual is an excellent starting point, especially for those new to roasting.
In summary, the Kaffelogic Nano 7 is a flexible coffee roaster that can be customized to suit your skill level. With its integrated settings, pre-loaded profiles, and community-based platform, the Kaffelogic Nano 7 is an excellent choice for those seeking to improve their coffee roasting skills, whether they are a novice or an expert. This machine has everything you need to roast exquisite coffee in the convenience of your home, office or wherever you see it fit.
]]>Alright, let's get it. Let's dive in.
<laugh>. Let's dive in. Let's do it.
So Katie, tell me all about your journey in the coffee industry.
Alright. Yeah, it's a bit of a journey for sure. I had never had a sip of coffee until my first coffee job. I had always wanted to be a barista. I don't know why, and I didn't even have any experience going to a coffee shop, really. But I think through movies and TV, they really glamorize it. I was like, I'm gonna meet the love of my life in a coffee shop one day. I was sure of it.
After high school, I really wanted to be a barista at Starbucks, but I was an introvert through and through (and I still am).
What? No way!
Yeah, absolutely! It made me nervous, but excited, you know, I wanted to learn how to talk to people, and learn all this stuff about coffee.
My very first job was at Starbucks and I really loved it! Back then they had a coffee master program, which I know they've moved a bit away from, but I was like, I want that black apron, I wanna learn even more about coffee! And I eventually got to that point in Starbucks training. It was a really good base knowledge of coffee that I'm really grateful for still. I ended up working at Starbucks from 2014 until 2018, somewhere around then.
It was while I was still at Starbucks that a new cafe opened in my city, called Show and Tell. They were the first multi-roaster [in the city]. So I popped in because one of my best friends actually hired one of the founders to do a pop-up pour-over bar at her wedding. I was like, “What is this pour-over business?”. We did pour-overs at Starbucks, but only one person every six months would order a pour-over, and it wasn't a technical thing at all. So when I saw his whole setup at her wedding and I was like, “What is this? What's going on?”
Anyways, so Show and Tell opened and I went by on their opening day and I was just amazed. I ordered a mocha because it was December and mochas were my special treat. It was the best mocha I'd ever had in my life. I was like, “oh my God, what is this coffee?” And so I started going into the cafe regularly and started asking questions. I would look on their retail shelves and just started to ask questions.
What is this for? What gadget is this? What do you use a scale for in coffee? And all sorts of things that just took it way beyond my Starbucks coffee knowledge. And so about maybe three or four months into Show and Tell being open, they posted that they were hiring. I thought it was a really cool space <laugh>. I was like, you know, I'm a mom. I work at Starbucks. Like I'm not cool enough to work here, but I'm gonna try anyway.
I walked in with my resume, and the owners, Chris and Andrew were standing at the end of the bar and they were like, “Are you applying?” And I said, “Yyeah, hi.” <nervous laughter> I gave them my resume and the two of them just stood there reading it right in front of me and as a joke, they said, “We're judging you already.”
Wait, seriously? That’s brutal!
They were totally joking and laughing. I was sweating and shaking. They said, “Oh my gosh, you work at Starbucks”. I was really nervous about my Starbucks background, that it wasn't gonna be enough, but they were so kind about it. They said, “That's awesome. We're so excited that you wanna grow more in coffee.” They were just like really nice about it, not that I expected them to be mean, but just some other experiences in other independent coffee shops had been not as ‘friendly.’ I never mention I worked at Starbucks because, you know, the industry was a lot different back then–I think we've come a long way, but it's something I was just self-conscious about.
I ended up having an interview and we chatted for like an hour. I got to know them and got to hear about both of their journeys in coffee, which was really cool. They were just two guys that really inspired me and I wanted to learn from them. I really wanted the job.
They ended up going with someone else.
Hold up, after all that, they didn’t take you on?
They emailed me and said basically, “We are so busy and we don't have the time to train someone from the ground up.” So they picked someone who already worked in the specialty coffee industry. But they said to me that they were gonna be hiring again in like two months. I thought they were just saying that to be nice, so I didn't go in for a couple of months because I was so embarrassed. <more nervous laughter> But, a couple of months later, they were opening up a new shop and called me! “We'd love to have you as part of the team.”
There you go! I’m glad they stuck to their word.
Yeah! I started working with them at a shop called BRCH Social. During those first few weeks I learned so much about coffee! I felt so lucky to be able to work and learn from Chris and Andrew and my other coworkers too. My other coworkers had all worked in specialty coffee before, and yeah, it was just a really cool experience and I fell so in love with the industry and the people and the coffee, and yeah it was awesome.
That’s awesome, it's always nice to be in a positive environment. So much easier to learn and have fun that way. I’ve noticed over the past year that there are a lot of people coming into specialty coffee from Starbucks. How was that transition for you?
I'd say a lot of it was mostly in my own head. I got nervous about not knowing enough and I kind of had a bit of “imposter syndrome” when I started. It probably depends on the team you're going into, but everyone was super great and supportive and answered all my questions. I was asking very, very basic questions but everyone was really great at taking their time to explain it to me.
Honestly, it was kind of nice, because I think coming from Starbucks, I offered a different set of skills to the table. I remember our first day open at BRCH, this woman came in and she was a regular at my Starbucks. She normally ordered a non-fat, no foam latte and we used cream top whole milk and obviously didn't do the ‘no foam’ thing. But what she didn't like about Starbucks foam was getting a latte with an inch of foam on the top.
I knew it wasn't the type of lattes we made. So I said, “Hey, trust me, like you're gonna love this, it's gonna taste great. We don't do the scooping the foam off the top like at Starbucks, but I promise you’re going to like the way we steam our milk here, it's gonna be delicious.” She ended up loving it! I remember Andrew, who had never worked at Starbucks, and he was like, “Had she come in, and it was just me here and she asked for that, I wouldn't have had the background knowledge of what she wanted versus what she didn't want.”
That’s such a cool way to see how your time at Starbucks came in handy!
Right? I feel like I was able to bring something to the table. Chris and Andrew and the rest of the crew definitely made me feel appreciated for what I brought even though it wasn't a specialty coffee background.
How did you first hear about Eight Ounce, and what brought you to this position now?
<giggles> So when I first heard about Eight Ounce, it was probably a couple of weeks into BRCH being open. We got a shipment in from Eight Ounce and I was the only one working. I opened the box and there was an Eight Ounce coffee lip balm. I remember texting Chris and Andrew being like, “Can I have this?” Cause I'd never had a coffee lip balm before. I think there were only two in there and I didn't wanna take it away from anyone else. That was the first time I heard of Eight Ounce.
A couple of months later we hosted an International Women's Day Latte competition and Eight Ounce sponsored all the prizes. I was flabbergasted that this company would sponsor a super small latte art competition in Kitchener and Waterloo! I don't even think anyone from Toronto came.
I guess I just got really, really lucky with the people that I know. So Chris, who I worked for at Show and Tell, and BRCH, we also opened a shop right before COVID called Okay Great.
He [Chris] was actually approached by Wes and Jen (founders of Eight Ounce) about working for them. This was about a year ago. Chris had just started a new project so he turned them down, but I was dying to get back into the industry. I had been laid off from Show & Tell when the pandemic hit and I had been working a retail job since then.
I was casually looking for something in the industry but only if the right opportunity presented itself. So then I got introduced to Wes, and we chatted about Eight Ounce and the role. He got to know me a bit too. Then I officially applied, had my interview, and here we are! I got very lucky with who I knew and the people I had vouching for me and in my corner.
You, Jon, and I have the same role, but I know we have very different styles of approaching it.
Yeah, absolutely.
That being said, what's one of your favourite parts of this role?
I'm Eight Ounce’s Ontario and Manitoba Wholesale Relationship Manager, and my absolute favourite part of the industry, which then also ends up being my favourite thing about this role, is the people and the community. I love that I get to go into shops and build relationships with baristas, managers, and owners. I remember the feeling, because it wasn't that long ago, when someone in the coffee industry, whether it was a barista at another shop, someone from Toronto, or just someone at a competition would take the time to get to know you.
I still remember I had volunteered at the Barista competition to be a judge in 2019, and Josh Hockin, who is now one of our lovely coworkers, was a head judge! I hadn't been in the industry very long at that point, but he made every single person volunteering their time feel so special and seen. He didn't just take his time with the well-known coffee people, he paid attention to every single “baby barista” there. He just made all the volunteers feel so appreciated. That's something that just stood out to me at the time and was so important to me. As a barista, I'd experienced people coming in and being like, “Oh, is Chris and Andrew here?”, and then not giving any of the rest of us the time of day.
I try and have that mentality when I'm going into shops, and getting to know people. This industry wouldn't be what it is without people in every single role, whether they're a roaster or barista or sales rep. The industry wouldn't be where it is, or what it is today without everyone. I love the community and I love the people I get to meet and build relationships with. I'm so thankful for everyone in the industry and I love that in my role I get to just focus on the relationships with people.
Nicely put! What are your aspirations in this role? Any future ‘coffee-related’ goals?
Yeah, I guess there are a few things that go into this. I love Eight Ounce. People often ask me what my favourite thing about working for Eight Ounce is. I tell them, they're the exact same way on the inside, as they are outside! Wes, Jen, and everyone here has developed that mentality for their employees, and so I would love a long-term career with Eight Ounce.
You know, I still think one day, maybe when my son Atticus is a bit older and a little more self-sufficient, that I would like to run my own shop. I can see that years from now, not anytime soon at all. When Atticus is a teenager. I’d love to have just a really comfy, cozy cafe where families feel welcome. I definitely miss working behind the bar and it's such a fun part of the industry and yeah, we'll see. We'll see where life takes me. I have no idea.
You competed in Aeropress this year, correct?
I did. Yes!
Are you planning to do other competitions in the future?
Yeah, this was my second time competing at AeroPress and I've done a few local latte art competitions too. There are definitely certain competitions, like latte art, that are obviously a lot harder to practice for when you don't have access to a bar. I would love to compete. There's a certain buzz that happens at competitions where everyone's just there supporting one another.
I would definitely compete in AeroPress again. My palate has changed a lot since not being behind the bar. I often opened [the cafe] when I was still working at the shop and I was dialling in every day. I got a lot of experience tasting different coffees and I wish I had known then that Cup Tasters existed.
I knew about Barista Comp and I saw Jill (Hoff) compete in like 2018, I think it was. She was such an inspiration. I was like, that's gonna be me one day. But then I learned about everything that goes into doing Barista Comp and I am not good at speaking in front of a crowd. <more nervous laughter> I was like, “Oh definitely not.”
The quintessential question: If you had only one way to make coffee for the rest of your life, what would be your device?
Okay. This is a controversial one because everyone is always so surprised, but I always go back to my Kalita Wave. I adore my Kalita Wave. I don't know if it’s like nostalgia, because when I started at BRCH, we used Kalita Waves and I bought myself a yellow-bottomed one. I just love my Kalita!
I have so many V60s at home, and I use my Morning Machine, which I adore for something a little bit fancier, but I always come back to my Kalita Wave. I love it.
Okay, the fun question now. Living or dead. Who would you say is your hero?
My hero? Usually it's like, “Who'd you wanna get a meal with?” or “Who would you wanna get coffee with?” but hero?
I mean, there's someone that popped into my head immediately, which is a little bit sappy, but I can't think of anyone else. So I'm gonna say it: it would be my mom. Oh, I'm gonna cry. I'm gonna cry talking about it. <through tears> My mom is amazing, she supports me in everything I do, and as a mom myself, I don't know how she's so amazing. I feel like I always fall short as a mom and she's just my role model and my inspiration.
She raised my brother and me, and she's just amazing. There was definitely a time, when I was fresh out of high school, that she was like, “You should go to university.” And, you know, I think she just wanted me to have the opportunities that she didn't get to have. But as soon as she saw how passionate I was about coffee and this industry, she's been nothing but supportive. She literally looks at the Eight Ounce website and gets to know about us. She knows all the Eight Ounce employees by name, and by what they are wearing in their profile photo, from her time browsing on the site. She's just so supportive and <more tears> she's my absolute hero for sure.
Thanks for opening up Katie, I’m sure your mom will enjoy giving this whole interview a read!
]]>- Jon Dempsey
Hi Nick! My first question is how did you get into coffee and how did you end up where you are today?
OK so I've been asked this multiple times and it’s like a hard left turn from where I started to where I’m at now. I guess I started in college, I did kinesiology so nothing really directly connected to coffee in a sense, aside from the fact that kinese [sic] kids love coffee, especially when you work out and stuff like that, (and do) sports, I guess it goes hand-in-hand with the caffeine thing, but it was never a huge part of my life to be very honest.
So you didn’t drink coffee in high school?
No, nothing like that. I really got caught into the Starbucks craze when that happened in college, I mean you were always the cool college kid when you were sitting in a cafe or Starbucks specifically, and there just happened to be a Starbucks in Saskatoon in the actual university itself, so that was kind of the only cafe I had. That’s kind of where I got exposed to coffee but I wasn’t into it per se. From there, I moved back to Calgary and I started working for another strength conditioning company and that's when I met an Irish guy named Shane who whipped out his AeroPress, so he was that guy in the office who would grind his own coffee. His setup, I remember so vividly because I copied it, was a HARIO Slim (hand grinder) and AeroPress, and he would just be up in the morning grinding his coffee, and I was like what are you doing man—why don’t you just get pre-ground coffee? He was like ‘it’s so much fresher’ (this way) and so he kind of walked me through the process and that's when I started to realize there is a little more nuance to coffee.
Was that like a gateway for you, those early brews you had?
100%! I was just used to Tim Hortons and Starbucks and his coffee blew my mind, and then he was like ‘hey you know we have an Analog pretty close to this location it's by the Calgary farmers market, let’s take you there and get a pour over.’ So I had my first pour over at Analog at the farmers market.
What year would this have been?
This is like 2017, so fairly recent. My first pour over blew my mind so at that point I was like where can I go for more of this? Then I went to Sought & Found and I had a Bombe Ethiopian coffee and I'd never tasted fruit in coffee and I never thought it was a real thing, until I had that, and from there on in I started to get really nerdy, (asking myself) how can I make this at home?
Were your friends into coffee like this at the time?
Not even, it was a solo mission, kind of a self-guided coffee education in that sense, and then I started to get deeper into it so AeroPress turned into Chemex, and Chemex obviously turned into Chemex filters, and the only place I could find Chemex filters was Eight Ounce, and that’s when I (first) came into the showroom and I was like holy crap, this is the Disneyland of coffee! I didn’t know half of these brewers existed, and that's when I met the team and I met AJ specifically first.
When was this?
This was 2021. There’s a lot of time we skipped by.
In that interim period I assume you were brewing coffee at home, as a daily routine, trying different coffees?
Yup, exactly.
So you were then spending time at the Eight Ounce showroom becoming a regular customer?
Yes, and then AJ told me every time I was here to buy a geisha, a Hatch geisha - the El Paraiso Luna - and I was like no I'm not spending $60 dollars or $50 dollars on a bag of coffee until I did and it was like the best coffee I've ever had in my life, and up until this day every time it comes out I’m always buying a bag of it.
OK so you were not adverse to spending your disposable income on these exotic coffees! (Laughs)
(Laughing) No I didn’t think there could be that big of a difference between say specialty coffee or something typical you get at a cafe, but now that I kind of delved into specialty coffee and higher end specialty coffee, I think that's where all my money goes to now!
And what's your go-to, do you drink espresso drinks, milk drinks or mostly filter?
I'm a pour over addict, I haven’t really delved into espresso yet, pour over is my daily driver for sure.
OK so tell us about how you went from becoming a pour over geek to someone who is now working at Eight Ounce?
A lot of it stems from Covid. The whole two years of isolation really pushed me into a deep, deep depression. I was working as a strength conditioning coach for my own company for at least five years and it was starting to get to the point where I was definitely burning out and it was starting to affect everyone around me, I felt like a different person. Hence I decided to follow my passion, now that I’ve dug deeper into coffee and know the kind of surrounding information around that, I was like let’s pursue something I actually want to do now that I'm pretty much at rock bottom. So I stopped my business and I applied for the customer experience position and they were like ‘hey you talk a lot, you should be in the showroom,’ and I was like perfect! So I started in the Eight Ounce showroom a year ago. I then did custom branding and eventually worked my way into the wholesale team.
So basically the roles had reversed in a way where you were then becoming an ambassador of coffee, sharing your passion with customers who were coming into the showroom?
Absolutely! It's funny because I didn't know where the point was where I was asking questions about how to make coffee, or coffee related questions, to the point where I was actually educating customers on it. Friends I’ve had for years were like ‘when did you get so knowledgeable about coffee, when did this happen?’ And I’m like I honestly have no idea but I'm working here every day just learning more and more until now I'm looking to do coffee competitions — quite full circle!
Back to the mental health struggles—it's nice to hear you talk so openly about it. Was coffee a way out of that, was that passion a way to get you motivated to get out of that slump?
A little bit of both. I didn’t realize I was so passionate about coffee until I had a conversation actually last year with Kitty of Sought & Found. It’s a lot of the ritual, so you wake up and look forward to making that first cup of coffee.
Yup, I literally will think about that first cup of coffee I’m going to make in the morning as I’m falling asleep!
Before I sleep I'm already like OK, what recipe am I going to use? Which coffee am I going to have? We’re spoiled because we work here so we have access to a lot of coffees so my coffee drawer in my desk will usually have like four or five different bags!
So can you elaborate on your current role at Eight Ounce and how has it been to transition from the showroom to this new role?
My current role now is wholesale relations for Saskatchewan, Alberta and B.C. To be very honest it was very overwhelming at first, I feel like I didn't really know too many people in the coffee community, so that presented a lot of challenges to create contacts and create relationships, but at the end of the day that’s the main purpose of the role. (Recently) I've had a lot of fun during a trip to B.C. for the AeroPress competition. I met hundreds of people on that trip and everyone seems to be super nice and it's exciting to get my feet wet in the community a bit more.
So you’re going out and you’re visiting with cafe owners and cafe managers and becoming a point of contact for them, I assume?
Absolutely. It’s even as simple as just having a nice conversation with a few of the baristas, just to hear their stories. A lot of them have way more interesting stories than I do about the coffee industry or just being in the coffee industry, it's always nice to see what comes before me and to see where people are headed!
Love it! Any final thoughts?
No, any fun questions?
(My colleague Katie, who sat next to us during this interview, chimed in)
Katie: If you could only wear one clothing brand for the rest of your life, what would it be?
Gucci!
*We all laugh*
If you had to choose only one coffee gadget to brew with everyday for the rest of your life, what would it be?
Thanks Nick, that was great!
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As a relative newcomer to the specialty coffee scene, I’ve come across a vast amount of topics that are confusing, complex, and sometimes just unnecessarily complicated. This time last year, I was working in a totally different industry, and although coffee was in my life at the time, it wasn’t a huge part by any means. It’s only when I stumbled upon the Eight Ounce showroom and bought my first bag of specialty coffee, did I realize how much I was missing out on all these years. My lack of coffee knowledge really motivated me to soak in as much information as possible, hence leading me to this journey I am on today.
A constant part of the journey is an adventure to find my next great cup of coffee, which really forced me to address one of the big elephants in the room–how do I even choose my next bag? The words on each bag were seemingly a different language at some point, and felt like “coffee lingo” that I was not aware of. Additionally, there was a lack of consistency in how different roasters labelled their coffee bags, making things even more complicated. As a result, I turned to what the vast majority of coffee drinkers do, and I bought bags purely based on their listed flavour notes. All things aside, this is not wrong or a bad way to select a bag of coffee, and is actually very common, but it can sometimes lead you in the wrong direction. This approach got me through a few months of great coffees, but eventually I felt that I was missing a component of insight in my purchasing decision. It puzzled me when I would buy a few bags of coffee that were supposed to taste like blueberries but somehow tasted so different from each other. I was happy to expand my knowledge with every bag, and the more I learned from people in the industry, the more I started to see a pattern of certain specific qualities. Between general flavour notes, regions, and processes, the dots finally started to connect. As I narrowed down my preference for specific qualities, it became clear to me that baristas and coffee professionals alike were mainly looking at three specific categories when looking at a bag of coffee: Origin, Process, and Variety.
As a small disclaimer, I still consider myself new to the coffee scene, but from where I’ve found success in recommending coffee, these guidelines have kept me happy, and more importantly, it’s kept my recommendations consistent! There are plenty of books (James Hoffman’s World Atlas of Coffee, Coffee Collective’s Fundamentals of Excellent Coffee) that go further in-depth with each of the following qualities, but here is a compilation of my general understanding for each topic.
Origin
The origin of the coffee, simply put, is where the coffee was grown. With the vast majority of the coffees we carry at Eight Ounce being single origin, it was a little easier for me to distinguish between regions. The wine community has a familiar term that the coffee community uses called terroir. Terroir refers to the combination of factors such as soil conditions, climate, and terrain that are unique to the region, which ultimately affects the taste of the crop. Although not a definitive regional correlation, I’ve found Brazilian coffee, which is typically grown at lower altitudes (800-1200masl), to express more chocolatey and nutty flavours. I tend to recommend Brazilian coffees to people who are looking for an approachable coffee that they can enjoy with milk or cream. On the flip side, when I look at Ethiopian coffee, which is typically grown at a much higher altitude (1600-1900masl), you can normally expect notes of florals, black tea, and berries. In general, if you want smoother, chocolatey, and, nutty coffee, I would start looking for lower-altitude regions such as Mexico, Brazil, or Hawaii. If you are looking for a more adventurous, fruity, and vibrant cup, I recommend looking to higher-altitude regions such as Ethiopia, Colombia, Kenya, and maybe even Guatemala.
Process
The way a coffee is processed is a massive factor in the actual flavour of the coffee. It is arguably the most decisive factor when looking at a new coffee to purchase. Processing just refers to how the coffee bean is removed from the cherry. One of the most confusing aspects of coffee was the vast amount of coffee processing methods. You could imagine my surprise when I saw bags of washed coffee beside carbonic macerated coffees beside a forest shade anaerobic coffee. I had no idea where to begin, and I felt overwhelmed just after reading a few bags, let alone the entire shelf. This led to me discovering the need to simplify the processing methods in order for me to categorise things internally. I recommend starting by dividing the different processing methods into 2 simple categories: comfortable and adventurous. From there you can start adding certain processes into the spectrum between the two.
The first 2 processes I discovered are Washed and Natural processes. With Washed coffees, the bean is “washed” with water post-harvest to remove the pulp and mucilage before being dried and shipped to roasters. This typically displays itself as a cleaner, more lively and aromatic cup. Most of the washed coffees I’ve tasted fall within the “comfortable” part of the spectrum. A Naturally processed coffee, on the other hand, refers to when the cherries are left intact and allowed to dry before the removal of the pulp. This causes fermentation to occur, which allows the bean to take on more of the flavour characteristics of the fruit. This displays itself as very fruit-forward coffee, that is sweet, with a bold mouthfeel. The majority of natural coffees I’ve tasted fall into the “adventurous” side of the spectrum.
Understanding these processes is a great start, and once you have become familiarised with how they taste, you can then start to experiment with other methods such as a Thermal Shock Anaerobic fermentation, as made famous by Diego Samuel Bermudez of Paraiso Farms in Colombia. With this processing you can find bags with very adventurous flavour notes (depending on the roastery) ranging from gummy bear, mango lassi, to even red Kool-Aid.
Variety
Personally, I find this to be the trickiest out of the three characteristics to understand without actually tasting the coffee firsthand. First and foremost, the variety of coffee is just a classification term that falls beneath a species. In other words, coffees such as Caturra, or SL-34 are just different varieties of the species Coffea Arabica. In a lot of instances, the variety’s characteristics are carried over despite their processing method, but these flavour notes are usually quite subtle.
The most recognizable variety, at least in the specialty coffee community, are Geishas or Geshas. These coffees are special as they are known to have an outstanding sweetness, tea-like aroma, and hints of tropical fruit, along with a huge price tag. One of the most commonly used, and one of the most approachable varieties I’ve seen throughout my coffee journey, is the Bourbon variety. It is one of the oldest varieties of coffee, starting in Yemen, brought to Bourbon Island (now La Réunion), then to Tanzania and Kenya, and eventually making its way across the ocean to Brazil. As mentioned earlier, there can be a wide spectrum of what a Bourbon can taste like depending on the origin and processing, but if you are looking for a solid, mostly approachable coffee, a bourbon is usually a safe choice.
I found this to be a great starting point for those just beginning their journey into coffee, or for people that just want to find the perfect holiday present for that special “coffee enthusiast” in their life. This was the extent of my knowledge for the longest time, but even after some self-reflection, this is still the basis of how I choose my coffee. The biggest advice I have for those looking to expand their understanding is to be curious and talk to your local barista or coffee professional. They will ultimately be the ones guiding you through the purchasing process, and can give some insights that can only come from someone who has tasted and worked with that coffee first hand. And finally, enjoy the process! What might be a bad cup of coffee to you, might be someone’s favourite coffee, and you would never know if you had never tried it in the first place. The fun part of this journey is taking your taste buds on an adventure, which will have its ups and downs, but at the end of the day, you cannot appreciate a sunny day, without some rainy ones.
]]>If you're a coffee geek like us, you are already familiar with the AeroPress Coffee Maker, a phenomenally popular brewing method that produces a smooth and flavourful cup of coffee. But did you know that there are a zillion different ways to use the AeroPress to create unique and delicious coffee drinks? There is even an AeroPress competition where competitors tinker with recipes and are judged on who has the tastiest cup - we've hosted the Canadian AeroPress Championship more than a few times over the years! Here are 5 AeroPress recipes to try when you think you've tried them all.
Haven't got an AeroPress Coffee Maker? Check it out here!
Classic AeroPress Recipe
The classic AeroPress coffee recipe is a great place to start for those new to the brewing method. Simply add 17 grams of coffee to the AeroPress, pour in 200 grams of water heated to 175°F, and let steep for one minute before pressing. This recipe produces a smooth and balanced cup of coffee with a clean finish.
Inverted Aeropress Recipe
When you've conquered the basic recipe, the inverted AeroPress method is a great option. Start by adding 20 grams of coffee to the AeroPress, pour in 250 grams of water heated to 200°F, and let steep for two minutes before flipping the AeroPress over and pressing. This recipe produces a bold and flavourful cup of coffee with a rich body.
Cold Brew AeroPress Recipe
We love making AeroPress cold brew in the summer. If you're looking for a refreshing and smooth cup of coffee, try this cold brew AeroPress hack. Start by adding 20 grams of coffee to the AeroPress, pour in 250 grams of cold water, and let steep in the fridge for 12-24 hours. Once steeped, press the coffee into a glass filled with ice and enjoy. This recipe produces a delicious and refreshing cup of coffee perfect for hot summer days.
Espresso Style AeroPress Recipe
If you're looking for a strong and bold cup of coffee to start off your morning with maximum energy, try this espresso-style AeroPress recipe. Start by adding 20 grams of finely ground coffee to the AeroPress, pour in 50 grams of hot water (around 200°F), and stir for 10 seconds. Then, add another 100 grams of hot water and stir for an additional 10 seconds. Finally, press the coffee into a cup and enjoy your homemade espresso-style coffee. This recipe is perfect for those who love a strong and intense coffee flavour. You can also dilute the finished coffee in your cup if you want to build your own strength.
Mocha AeroPress Recipe
If you love chocolate as much as you love coffee, then follow these AeroPress directions for an indulgent Mocha AeroPress recipe. Start by adding 20 grams of finely ground coffee to the AeroPress, followed by 10 grams of cocoa powder and 10 grams of sugar. Pour in 200 grams of hot water (around 200°F) and stir for 10 seconds. Then, press the coffee into a cup and add 50 grams of hot milk. If you're really feeling classy, top with whipped cream and a sprinkle of cocoa powder for a decadent treat. This recipe is perfect for those who love a sweet and chocolatey coffee flavour.
We hope these AeroPress instructions help you brew the best cup of coffee ever!
]]>Subminimal Nanofoamer
First off, stocking stuffers! The first item on this list is the Subminimal Nanofoamer, which provides cafe quality foaming for making drinks at home. The Nanofoamer spins milk bubbles through NanoScreens at an ultra-high speed instead of the traditional whisk shape you would find on other stick foaming units. The major change allows the Nanofoamer to break down the bubbles into a microscopic mist (i.e. microfoam) that can even be used for latte art!
The Nanofoamer comes with two screen sizes; it is also waterproof and comes with both a sheath and wall mounting piece for optimal storage options. The Nanofoamer is powered by two AA batteries. The Nanofoamer has become very popular lately as it helps users make great microfoam at home without spending thousands of dollars on an espresso machine. It’s small and sleek and would make the perfect stocking stuffer!
HuskeeCup
Next up we have our HuskeeCups! Getting a new reusable cup is one of my favourite things to receive as a gift around the holidays, so I wanted to add one of my personal favourite cups to this list. HuskeeCups are made from an eco-composite polymer featuring coffee husks. Huskee as a company started as a Kickstarter concept in June 2017. However, when you dig into the reason why Huskee was created, the origin is extremely poetic. Humanity found ways to process and remove the bean from the cherry and husk to stabilize for transport and roasting, only to make a cup that will hold that now brewed coffee bean one final time before consuming it.
My first personal purchase I ever made at Eight Ounce, four years before I worked with the company, was a HuskeeCup! I was visiting Calgary from Toronto and went straight to the Eight Ounce showroom to buy myself a HuskeeCup because I was so excited about the concept!
HuskeeCups come in 3oz, 6oz, 8oz, 12oz and 16oz and have a universal lid (minus the 3oz size) and there is a Huskee saucer available as well. A HuskeeCup would make a great stocking stuffer for the eco-conscious person in your life.
Tricolate
Last on our list for stocking stuffers is the Tricolate brewer! This brewer is a little bit different from the ones you’ve used before; the biggest difference is while most other slow brew methods incorporate some sort of bypass, the Tricolate does not. Brewing with other pour-over methods, the way the filter and device are designed, leaves opportunity for the water to “bypass” the coffee grinds, and end up in your cup without ever coming into contact with the coffee itself.
Another great feature about the Tricolate is it has an engineered shower head designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate, which also makes it a really great option for brewing at home if you don’t have a gooseneck kettle. And while there are other options for creating a shower head distribution of water, the way that this one is incorporated into the device means that there is minimal heat loss while brewing.
The Tricolate is a fun and unique brewer that leaves a lot of room for playing around, it would make a great gift for the person in your life who enjoys brewing coffee at home!
Varia
First on our list for main gift ideas is the Varia VS3. The Varia VS3 is our newest grinder in our lineup! Here at Eight Ounce, we’ve been testing out new grinders for months, and we’re really excited to bring this beautiful grinder to you just in time for the holidays! Varia created the VS3 Grinder for optimal grinding that meets even the highest demands and is suitable for many preparation methods, from espresso to pour-over to French press. The Varia VS3 Grinder is the best choice for every home barista.
This stunning minimalist-looking grinder comes in black and white, and takes up a small footprint on your counter. The Varia VS3 has integrated magnets in the hopper lid to securely connect it to the hopper, as well as connecting the dosing cup to the base. It also has non-slip silicone feet installed on the base of the VS3 to keep it secure on your counter.
We are really stoked about this grinder and we think you will be too! We can promise you that the coffee lover in your life doesn’t have this grinder yet, and it would make for a really special gift!
Timemore Set
We have a wide range of Timemore products that are available at your fingertips! One of my favourite gift ideas is our Timemore pour over sets, such as this Timemore Nano Carrying Kit or our Timemore C2 Pour-Over Kit. These kits have everything that the home brewer in your life needs, making this the perfect gift.
The Timemore Nano Carrying Kit is the perfect gift for the traveller in your life. This kit includes the Black Gunmetal Nano Coffee Grinder, 3 Metal Bean Jars with Lids, a 300ml Timemore Kettle, Small Plastic Crystal Eye Dripper, a Pack of Ten (10) Paper Filters, and a Grinder Brush all put together in a beautiful carrying case.
The Timemore C2 Pour-Over Kit comes with the C2 Coffee Grinder, 360ml Coffee Server, 600ml Timemore Kettle, Small (01) Glass Crystal Eye Dripper, Pack of Fifty (50) Paper Filters, a Grinder Brush, and a Thermometer all packaged in a carrying case.
We have a lot of other kits and bundles on our website that make for great and easy gifts!
Morning Machine
Last but not least we have the Morning Machine! The Morning Machine is a capsule machine, created by the company Morning, that is geared towards specialty coffee. There are so many great features to this machine, such as fully customizable recipes as well as an array of preset recipes which can be customised through the app (or on the machine itself). "Every bean and blend deserves to be enjoyed in the best way possible" is the motto that drives the Morning team and the roasters they partner with. To achieve that end, they've designed and engineered this new machine to elevate the home coffee experience to rival that found in the best espresso bars and cafes.
With precision-controls that draw out the nuances, aromas, and flavours of each brew, the Morning Machine crafts coffee that tastes exactly the way the roaster intended.
In addition to partner roaster recipes, available via the Morning Mobile App, the home barista may also create and save their own personalized brews or try out the 10 pre-programmed recipes created by the Morning team.
Here at Eight Ounce we carry a wide range of pods for the Morning Machine, which are also compatible with the Nespresso OriginalLine capsules. A lot of the Eight Ounce team actually own Morning Machines themselves and this is what they have to say about it:
“The morning machine is perfect for both me and my partner (who isn't as much of a coffee 'nerd'). They can quickly select an option to have an amazing cup, and I still adjust and explore all of the variables through the app!” -AJ Doell, Inventory Manager and Product Specialist
“If you want the convenience of using a Nespresso capsule combined with the joy of being able to customize your own preferences and recipes, then the Morning Machine is perfect for you!” -Kolter Gordon, Customer Experience Lead
“Love being able to make myself a quick cafe quality espresso tonic or a cappuccino (paired with my Nanofoamer) anytime I want!” -Lindsay Penner, Head of Everything Else
“Finally a coffee capsule machine designed to bring out all the flavours and nuances of specialty coffee capsules!” -Dianne Eclar, Community Strategist
Now, if you’re still feeling overwhelmed about what to get your family and friends this holiday season, feel free to stop by our showroom if you’re local to Calgary or contact us via email or phone any time, and we would be happy to help you find the perfect gift!
We hope you all have the most joy-filled holidays from myself and the entire team at Eight Ounce!
My history with HARIO dates back to 2009 when I first purchased the iconic V60 cone dripper. I had just gotten into making pour overs through befriending the zany owner of Halifax’s premier third wave cafe, Two If By Sea. It was there that I first experienced staggeringly tasty “specialty” coffee. They brought in all the cool West Coast roasters from that era: Heart, Ritual, and 49th Parallel. It was the first time I tasted fruit and layers of flavour in my filter coffee. At home, I wanted to recreate those “ah ha” moments of discovering flavours hidden to me by milk and roast. My mind was blown, and I wanted more, and I had to figure out how to do it in my kitchen. I was pointed in the direction of the HARIO V60 and quickly went online to find one. From there, my journey into making coffee by hand began, with much trial and error and Google searches ahead.
But something was missing. After many terrible pour overs and speaking to a few friends who were just glomming onto this new “third wave” of coffee culture, I was soon informed that using pre-ground coffee was leaving me at a flavour deficit. I was on the edge of flavour winning out over convenience but needed a nudge in the right direction. Now, I knew that coffee lovers used grinders at home– I grew up hearing the buzz of my mother’s Braun coffee grinder each morning. But as a broke student, I never made that leap, opting instead to buy ground coffee in a tin can from aisle 4. Enter hand-grinding. Grinding coffee by hand had been off my radar, but after researching, I found that hand grinders weren’t as cost-prohibitive or rare as I thought. Later, a friend who was big into espresso told me to get one ASAP. The final push came when another coffee friend mentioned a brand called “HARIO.” He told me, “Get one of their grinders. The Skerton is what I use.” That weekend I put in a special order with a local cafe owner acquaintance for this industrial-looking Japanese hand grinder.
I was now set. I began to grind all my coffee by hand, at first cursing the decision with each crunching rotation of the burrs– light roast coffee is pretty dense, after all! But once I incorporated it into my morning routine and got some muscle memory going, it felt great and helped me wake up. It might sound cheesy, but doing everything by hand makes it feel much more special. And without question, I immediately noticed the coffee simply tasted better. The other benefit was I no longer had to bashfully ask the barista behind the bar to grind my coffee beans. The only hurdle was getting my co-workers to stop making fun of me. Ten years ago, your average downtown office worker was more often than not brandishing Tim’s, Starbucks, or Second Cup, while riding the elevator up to their floor. Halifax, at this time, was no exception.
You just didn’t have a strong presence of independent cafes slinging joe on every corner as we (thankfully) have now, and the entire culture was kind of fringe. At the office, my coworkers would be taken aback when they saw me in the staff kitchen, hunched over in a chair, grinding my coffee by hand with a paper filter and my V60 on the table. I lost count of how many mornings I was zinged to the effect of, “You know electricity has already been invented, Jon.” Super cringe office worker humour be damned, I was committed to making a delicious pour over each morning. My V60 and Skerton grinder would stay on my desk Monday through Friday, and every weekend I would then schlep them home for weekend brewing. These two brewing gadgets became an inseparable kit on trips and overnight stays, and even while camping. I was hooked!
All the while, HARIO was slowly on its way to becoming a household name here. But in Japan, the company was already considered a coffee, tea, and kitchenware goods retailer powerhouse. HARIO actually means “king of glass'' in Japanese, and the company began in 1921 mainly to produce laboratory glass instruments in a Tokyo factory. In 1948, using their heatproof glassware and glass processing techniques, HARIO began manufacturing coffee siphons. Throughout the next 50 years, they refined their glassmaking while continuing to innovate new technologies. This momentum led them to expand their operations and move into automotive headlight lenses.
Back then, I was oblivious to HARIO's esteemed history and the brand’s non-coffee-related products. But I did notice the pour over revolution taking over North America in the early 2010s in what would be defined as the “third wave” of coffee culture. HARIO, you could argue, was partially responsible for this, having invented my all-time favourite dripper in 2004. The development of the now renowned V60 actually dates back to the 1980s. At this time, trapezoid-shaped coffee drippers dominated the Japanese market. The HARIO product designers researched parabolic-shaped drippers, looking to achieve a cleaner-tasting coffee by allowing water to pass through the grounds rather than steeping them. There was simply something magical about a 60-degree slope–it seemed to create balanced and clean cups of coffee.
While HARIO may be known for their glassware, when it comes to ceramic, they’re no slouch. Working closely with resin makers and traditional Japanese potters in Arita, they sought to replicate the taste of cloth-filtered coffee with a conical paper filter. They achieved this by facilitating water flow through the device by adding the spiral ribbing. HARIO didn’t stop with the innovation– they now have four spin-offs of the original V60, further pushing the boundaries of coffee brewing. What’s more, the original line expanded to offer signature collaborations, different colours, and glass, plastic, copper and stainless steel versions.
Thirteen years later and my trusty V60 is still my daily driver. Recently, at a coffee brewing competition, I asked Ben Put–an accomplished multiple World Barista Championship finalist–why he opted to use the V60 for his routine, to which he replied, “if it ain’t broke, don’t fix it.” He later went on to win the competition. In spite of the myriad of coffee drippers on the market and the many V60 spin-offs out there, I’d have to agree with Ben. I get great cups of coffee each morning with this dripper, and it’s an old pal I keep coming back to. I’m thankful for all the serendipitous and (caffeinated) hot takes on coffee gadgets over the years, which helped me discover HARIO. I truly think that this brand, in a certain way, led me to begin a career in coffee– a journey which brought me here, to Eight Ounce, and this very blog post. I hope the rich history of HARIO and all of their wonderful products equally inspire you on your own coffee journey!
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Join us at our headquarters at 2 PM on Saturday, August 27, 2022 as we throw a watch party for the documentary film "Shade Grown Coffee." Tickets are a suggested donation of $5 with 100% of proceeds going to our August charity, Calgary Pride.
“Shade Grown Coffee” is the inspiring story about how growing coffee in the shade of native trees in the tropics can have a truly positive impact on local communities, halt deforestation, and protect critical habitat for wildlife–all while giving your daily dose of caffeine a better aftertaste. Read on for an interview with the filmmaker and director, Alexander Kinnunen.
Q: Why make a film about shade grown coffee?
AK: As a filmmaker, I’m always looking for a good story to tell. Yet shade grown coffee is more than just a good story. It’s also a way to make an important environmental and economic impact.
Once I learned that it’s possible to grow coffee in the shade - in conjunction with nature - instead of conventionally with agrochemicals (and few to no trees!), I knew it was an urgent story to tell.
Q: What is shade grown coffee and what are its benefits?
AK: Shade grown coffee is coffee grown under the shade of other trees. This can range from the farmer planting shade trees on their farm to them planting coffee trees in existing forests – just like how wild coffee grows.
The shade trees provide a host of advantages, ranging from the environmental to the economic. They offer the coffee plants much-needed shade from the scorching sun.
This helps keep the temperature low and stable, while the trees’ fallen leaves keep the humidity in the ground. The shade trees can also decrease soil erosion from downpours.
Many popular shade trees fix nitrogen in the soil. If a coffee farm doesn’t have these nitrogen-fixing trees, farmers will need to add it - often chemically.
When coffee is grown under shade, it generally ripens slower, giving the cherries more time to mature and fully develop their complex flavours.
Another benefit is economic. If the coffee farmer plants fruit-growing shade trees, they can maximize their income and diversify their diet – all while using almost no extra land. Papayas, mangos, bananas, oranges, and avocados can all grow well on many coffee farms.
Q: Where was “Shade Grown Coffee” filmed and how long has it taken to make?
AK: We started filming “Shade Grown Coffee” in October 2015 and have visited Mexico, Guatemala, El Salvador, Nicaragua, Panama, Jamaica, and Ethiopia to interview passionate farmers working with sustainable coffee production.
We have also filmed at roasteries and cafés in the US, Europe, and Asia to capture the whole process from seed to cup.
Editing all the footage into a cohesive story took the better part of a year, and production wrapped around the summer of 2019.
Q: Being just two people mainly working on “Shade Grown Coffee” and self-financing it, how did you manage to make and finish a full-length documentary film?
AK: It hasn’t been easy and it hasn’t been fast. The idea we had for the film back when we started filming in Mexico was way different from what the story turned out to be, and though it has taken countless iterations to get to the heart of it, the only way has really been to keep editing until it felt right.
On a practical level, it has, of course, been a challenge to sustain an income on the side of a project of this scale. But at the same time, working independently has also given us complete creative freedom. Being able to revisit the project over a long timeframe has also given us a fresh perspective and a clearer lens to see through.
It has never been a question of whether or not we would finish the film, but rather a question of when. And we knew early on that the answer could only be found by spending long days (and nights) working on the film relentlessly, so that’s what we did.
Q: What has had the most profound impact on you personally over the course of filming “Shade Grown Coffee”?
AK: Meeting the people who work passionately with coffee on a day-to-day basis has been a truly meaningful experience. The film has opened doors I didn’t know existed and it has enriched me with many life-long friends.
I grew up in Copenhagen far-removed from most of the products I consumed, so seeing up close the tremendous work that goes into something as seemingly simple as a cup of coffee has been eye-opening - to say the least!
In a broader perspective, I have been touched deeply by witnessing how producing a commodity can go hand in hand with nature instead of acting against it. Several of the places we visited looks more like beautiful nature reserves than farms, which is exactly how it should be.
Q: How does "Shade Grown Coffee" differ from other related documentaries?
AK: While I think it’s wonderful to see how many socially conscious documentaries are being put out, many of them have a tendency to make me feel frustrated and powerless with governments, big corporations, and other things outside my circle of influence.
My own consumer habits, on the other hand, sit inside that circle.
It’s so easy to blame the bad guys and for a while, we contemplated including more footage from conventional coffee farms showing the ramifications of producing coffee in that very intensive way.
Instead, I think that creating a positive experience enabling the consumer to make better choices is a healthier route to take.
It’s also relevant to note that no coffee farmer actively wants to destroy habitat and endanger their workers. They’re just a part of a system where it’s often a race to the bottom instead of the top. And while that trend is slowly reversing, it needs to happen faster.
Q: What do you hope to achieve with this film?
AK: I want to empower the viewer and make them feel like they can make an important difference with their habits and purchases.
Buying coffee produced with special attention to both nature, animals, and workers can really have a lasting influence on our global environment and it’s crucial to realise that it doesn’t have to be difficult nor expensive.
Another goal of the film is that the audience will get a deeper understanding of how much work actually goes into producing quality coffee. Hopefully, they will appreciate their next cup of coffee even more.
If we’re lucky, they’ll also walk away with an increased appetite for learning more about where the other products they’re consuming daily come from and the stories behind them.
This is key to a sustainable future for everyone, I think.
Q: What has it meant for you and Victoria’s relationship to work on a project of this scale together?
AK: There will inevitably be ups and downs in every film project, but in the end, we have both grown tremendously from the experience. Travelling and working together as closely as we have won’t be for everyone, but sharing a passion with your partner is something that has the capacity to deepen your relationship and give you something to laugh - and cry - about together. It’s been an incredible journey. Right now, we’re just incredibly proud to have finished this project and to share “Shade Grown Coffee” with the world.
About "Shade Grown Coffee"
Alexander Kinnunen, director
Alexander is a filmmaker and the movie’s main creative decision-maker, cinematographer, sound technician, and editor. He has previously been the cinematographer on “Isabelle mon amour” (2018) and made short documentaries, short films, commercials, and music videos for about a decade.
“'Shade Grown Coffee' is my first feature-length film as a director, and I am very excited over the prospect of spreading awareness about sustainable coffee through beautiful visuals. While that’s an intriguing story by itself, the real story is that everything we do as humans has far-ranging consequences for other people and for nature. We’re all connected. It’s all connected. And once you see the beauty in that, real change is possible.”
Victoria Handskemager Wagner, producer
Victoria is the film’s producer. With a background in project management, her main job has been connecting and communicating as well as handling the film’s social media platforms. She has also actively played the role as an assisting camera (wo)man and editor and made sure Alexander stayed on track.
“Utilising shade properly has the potential to make coffee truly sustainable – both for nature and for the farmer. Yet many consumers don’t know about it. We have a choice when we purchase coffee. And as production closely follows demand, this choice can have a great effect on farming methods worldwide. If we can not only tell a great story, but also encourage consumers to ask how their coffee is grown, and prompt them to base their purchases on that, then this movie can make a difference in the world.”
Before we discuss how we tested the new burr set against its predecessor (the ODE 1.1), I’ll share an analogy that helped me understand why different burr sets can change how we perceive and experience coffee.
For this analogy, you have 5 TVs set up and every model has a different display quality, starting from 240p and going all the way to 4K. If you watch the same movie on every television, you will technically see the same movie and could probably explain the premise, as long as you paid attention. However, your experience of the movie (which never changes the storyline) is dictated by the TV you view it through. With a 240p television, the colours are probably not as vibrant and your image will likely be dull or pixelated. But if you watch that same movie on a 4k television, the colours and images (which never changed) will be dynamic and allow you to pick up even more nuance and emotion from the film.
In coffee, the quality output of the grinder is the ‘television,’ and the ‘movie’ we are trying to fully experience is coffee. If you grind the same coffee (with the same target grind size) through multiple grinders, the expression of the coffee (like sweetness, acidity, clarity, and body) is uniquely different with each burr set variation. With this in mind, Fellow set out to design a burr set that would work for customers who brew ultra-light roasted coffees that look for more than 22% extraction yield in small doses, as well as customers who drink medium and dark roasts. This wasn’t an easy goal to achieve, but we think Nick Terzulli, VP of Hardware and R&D at Fellow Products who developed the Gen 2 burr set, has done an incredible job and successfully hit the mark.
The Gen 2 burr set has been in development for over a year and has gone through many different iterations. Nick and the Fellow team not only had to design an all-new burr set but also find a manufacturer that would match their specifications. After chatting with Nick, I found out that 4 thousandths of an inch in the design, or even the slightest variation during manufacturing was the difference between having a great cup of coffee and a horrible one. With this need for exactness in mind, they were able to find a manufacturer that could replicate to their specifications, creating a burr design that has blown us away.
To help us better understand how grind distribution changes the cup we taste and why it is important, let’s use another analogy. If you pan-fry sliced carrot but there are three distinct sizes in your frying pan, each size will cook at a different speed. But if your carrot slices have less variance and each carrot slice is closer to your ‘target’ size, they will cook more consistently and more evenly. The same can be said of coffee. If you have significant variances in your grind sizes, the coffee will release its solubles at multiple different speeds and will ‘cook’, or in this case, brew differently if you have your grind sizes more consistent.
After we received the Gen 2 burr from Fellow, we wanted to first perform a qualitative test to reduce any bias that we might have before performing quantitative tests to correlate the data. After we blind cupped the two burr options (1.1 and Gen 2) with multiple different types of coffee, we found the Gen 2 burrs presented an extremely complex cup that also increased the perceived sweetness, while the 1.1 increased the perceived acidity and had a touch more clarity.
After our first qualitative tests, I ran a quantitative test to see if it would match our initial findings, and we were happily surprised with our results.
We used a grind particle analyzer to find the particle distribution per surface area in 6 size ranges (0-200, 201-400, 401-600, 601-800, 801-1000, >1000 microns) and took five samples from each grinder to create an average in each sample size. And the results we found were extremely interesting and informative! The 1.1 samples showed a bimodal curve that has a second peak at the 801-1000 mark, which corresponds with our qualitative data from blind cupping since we found a higher perceived acidity! The 2.0 samples showed a unimodal curve with a very close concentration of grounds on both sides of the target size. This was also demonstrated by our qualitative cupping, since the complexity corresponds with the higher concentration of grounds at both sides of the peak, and over a 50% deduction of boulders above 1000 microns compared to the original 1.1 burrs!
There isn't a one-size-fits-all option; not every burr set will satisfy everyone. Every barista (both recreational and professional) comes with their own experiences, knowledge, perspectives, and preferences that shape and impact their final cup. However, I think Nick and the Fellow team have designed an amazing product that can improve your day-to-day coffee experience for a multitude of preferences and coffees. I know I am eager to buy a set for my ODE at home as soon as they become available later this year.
]]>Happy Filipino Heritage month! Yeah, my name is Venice and I was born on an island in the Philippines called Panay, specifically in Capiz, the seafood capital of the Philippines actually, and I grew up on a fish farm for part of my childhood. I immigrated here when I was 10, so I spent a good chunk of my childhood there and I still remember life back home quite well, and I go back home often, I actually just went back for a visit last month for a whole month. It’s really nice to go back home and get in touch with my roots.
Thank you so much for sharing! So, how did you get into coffee then?
That’s a funny story, at least to me… I think it was my first or second year of university and my family was like, “you should get a job” and I was like, “yeah… yeah I should” and my dad actually helped me get my first coffee job. Beside his old office was this new shop opening, and it was a cafe combined with Morala Trading which was the importer for Kees van der Westen machines in Canada. I got a little barista job there, and it wasn’t super specialty but it was close enough to get the training for semi-automatic machines and get the behind the scenes for what other machines are out there. They also sold random green beans so it was a little bit of this and a little bit of that and all over the place but it was fun! I was 17 or 18 and I just realized I was really enjoying it… I’m still shy but I was extremely shy back then, so speaking to customers and doing normal cafe things really got me out of my shell, so I figured I’d keep doing this until whenever… and here I am! I’ve never left, I’ve kind of just stayed in coffee and I’ve just climbed my way up in a way. I was at that cafe for about a year and a half, and I just moved around. I went to another cafe for a short minute that was more focused on pastries because in my head I thought that was specialty. They had a good setup and I truly learned how to dial in in a way and taught myself with YouTube videos because back then there was no real training. That’s also where I started to really like latte art because in that setting, in a bakery, a lot of people order lattes. And in the high end pastry shops they really sold us on the finer details and the finish of all of the goods. If you’re going to have a very beautiful cake you need to have a very beautiful drink!
So speaking of latte art, which is the perfect segue here, you’re heading to Milan this Saturday… Tell us why you’re going to Milan!
I’m going to Milan because I’m representing Canada in the World Latte Art Championships! It’s been quite a while since I’ve been the champion, 2.5 years now…
You’re our longest running Latte Art champion!
I don’t know how I feel about that… (Venice then proceeded to do “rock star” hands with both hands) I’m sure my fellow champions feel that as well. I feel like past me was a lot more motivated than I am now, it has been a journey.
Oh absolutely, these past 2 years have just been… a lot to say the least. I can't even imagine what the anticipation for this has been like for you. In regards to preparing for your set… I know you were hoping to incorporate your Filipino heritage in your set, could you tell us a little more about that?
Yeah! I was in the Philippines a month ago and I met up with a friend of mine there who is also a Filipino Latte Art Champion. He had just released his own line of milk pitchers, so I met up with him and tested them out and decided I wanted to use those pitchers for my set. Even though I’m representing Canada, I can’t just hide the fact that a lot of what inspires me is from my experiences back home, and I thought it was only fitting to incorporate that through the vessels that I’m using. Also, as I was getting sponsors for the event, I reached out to Eight Ounce and was helped by this lovely Filipino woman, Dianne… shoutout to Dianne, you’re the best! And it just came full circle for me that another Filipino person is helping me reach my goals and it really meant a lot to me. It means alot that Eight Ounce gave me the time and space to get here, I literally wouldn’t be here without your support guys, but it was the cherry on top that my kababayan (which means fellow Filipino people) are getting me through this.
I don’t know if you can speak on Canada, but in Toronto and this area, is there a community of Filipino Canadians in coffee?
In specialty there’s not a large Filipino community, but the ones that are, we are very close, and I’m almost protective of them but I feel like Asia as a whole, there’s a bigger community and we all tend to stick together and support one another. Pretty much my core team of folks helping me out are Asian and it really means a lot to me. I feel like there’s an understanding there that you might not have with someone who doesn't have that background, especially immigrants, because a lot of Asian parents don’t want their kids in alternative careers, but we’re making it happen and doing great things!
Heck yeah you are! So, in regards to preparing for the World Latte Art Championship, what has that process looked like for you?
It’s been a little difficult because now I don’t work behind a bar, so I’ve had to double my workload and do all my training outside of my actual work hours. I don’t know if other baristas feel this way, but I feel like over the last two years, I feel like a lot of us have shifted in our careers–so it has just been hard, with not working behind the bar anymore. So when the shop closes, I try to train for about 3-4 hours, as many days as I can. So for about five days a week to train outside of my day job is difficult. Competing independently is difficult as well, because most of the time I’m by myself just practicing and grabbing my own milk, then running across the city to grab more beans, but luckily with the help of Suneal at the Roaster’s Pack, it’s been a great help - shoutout to Suneal! I have a trolley cart just to load milk and carry it here every two days, so it’s been a lot of physical preparation as well as mental preparation. Reading your script over and over in your head… so it has been hard, but it has been fulfilling! Once you get to the world stage, it’s quite a big accomplishment.
It’s a HUGE accomplishment, you should be very proud of yourself!
Yeah, once you get there, it’s going to be a hard couple of months to train, but if I think about it, the whole country is watching, so I just strap my boots on and push through! But it has been really exciting that competitions are back and in full swing! I’m really excited to see some familiar faces and new faces as well!
Along the same lines as preparing physically and mentally… Do you have a mentor in coffee or someone that you’ve looked up throughout the years?
Actually, yeah, the cafe that I worked at after the specialty pastry shop, is where I worked my first “real specialty” shop and they got me started on how to really dive into coffee, and I met some really great people along the way, and that’s where I met Cris Tellez. I was so scared when he first came in because he was working for Phil and Sebastian and so I was like, “oh my gosh, he’s an actual latte artist, I can’t just make a squiggly wonky swan, I’m scared.” I practiced really hard because he would come in randomly, so I started asking him for tips. This one time–and this is something I still think about and look for when I train people–he told me that your stance is important, make sure you’re comfortable when you’re pouring and align yourself. I thought it was a really great tip! I felt so inspired being around him, and I learned more about what he had done in the industry and it encouraged me to start competing. So my latte art journey sparked from there. Back then Strange Love had these awards, and he had his name on there with a wreath around it, and I was like, “I want my name to be up there!” I wanted to be recognized for doing something in the industry.
And look at you now! It’s so special that you can now do that for the next generation of coffee people coming up.
That’s the goal! Now I work with Aeropress and it’s also a competition but we’re making sure to do the work to make sure we’re being as inclusive as we can, and help more competitors along the way, and build that competitor experience. Sometimes we get too caught up in earning that title that we forget to enjoy the journey and to actually experience the experience, learn from each other and enjoy meeting new people. That’s what I’m looking to do, to learn more about other people’s art, and bring what I learn back here, not to just better myself but to share with the Canadian coffee community.
Thank you for sharing all of that with me. I know you said you were feeling nervous about Worlds, but I hope you’re able to take a step back and enjoy this journey for yourself! Is there anything else you would like the people to know?
Yeah! I’m hoping to eat a lot of gelato as well. I also just wanted to add that Katherine [Gao] has been with me just to watch me pour and it has been a great help! Their advice is so great. Stacey [Lynden] is coming with me as my coach to Milan and I am so so grateful that I don’t have to do this by myself. She has also been there for the Strong Women of Coffee program which helped me get a better sense of the competition itself and it helped me feel ready for this. Thank you Stacey! The local coffee community has been making sure I’ve been eating and checking in on me, they’ve just been so great. I just love this community so much, and I’m hoping to give back even more in the future.
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