“We look for unique coffees, and obviously really high scoring, high quality and with no defects. But we’re looking for unique coffees.”
Single-Origin Pourover (or Single Origin Espresso)
At Arvo Coffee, one of the main tenets is the emphasis on creativity. The menu features the staples as well as a rotating selection of seasonal beverages that push the boundaries like their Hopped Cold Brew, Hot Date Latte or Cascara Lemonade. Often, these unique drinks are designed by the baristas behind the bar.
“The Neo Blend, we are working with de Mello Palheta Coffee Roasters to make the house espresso… It’s trying to find a balance of something that is good with milk but also has the fruitiness and chocolate,” explained Nakagome about their custom blend.
Cappuccino (or Medium Drip Coffee)
“You’ll notice in our shop that the baristas manually dose almost every shot that they pull. They use a scale for every shot that they pull and a timer, so they know how that shot is going to taste before they serve it to the customer.”
Cappucino (or Espresso)
Pushing the envelope in café design is new to de Mello, who would be more used to stretching themselves on the roasting side with one of the most expansive roasted coffee menus. They are consistently bringing in new coffees for their customers and cafés to dig into.
12oz Latte (Milk, Soy or Almond Milk)
The Jacked Up Coffee truck is the brainchild of owner and operator, Jack Provan and very much reflective of his somewhat nomadic nature, as he was a barista in London, Melbourne and finally settled down here in Toronto.
Flat White (or Americano or Espresso)
“The variety that’s introduced with our coffee program keeps things fresh and interesting for our staff and our more informed and discerning guests,”
Flat White (or Cortado or Americano)
“We get excited! When different expressions of Kenyan coffee, Ethiopian coffees seasonally come through. Our whole business model is about sharing that excitement.”
2 x Pourovers & Cascara Tea (Tasting Flight)
Tucked into the Annex Willow Books store, Campos has one of the more ambitious coffee programs and is continually bringing in coffee from international roasters – whether it’s Glitch Coffee Roasters from Japan or another roaster that is intriguing him at the moment.
“The Drop” (or “The 6”) signature drink
Kishi has quite the storied past with specialty coffee, formerly working at Dark Horse Espresso & Detour Coffee Roasters prior to opening HotBlack Coffee with business partner Jimson Bienenstock. She frequently competed (and did quite well) in barista competitions where competitors are tested on three things: espresso, milk-based drinks and a signature drink.
“Green Eye” Mint Infused Cold Brew Signature Drink (or Coffee Popsicle, or 12oz Coffee)
Voodoo Child is a multi-roaster café with a menu that always has two espressos on offer. It changes with the seasonality of coffee. However, one choice will feature more of a classic flavour profile and the other will be more adventurous and fruit-forward.
Brett Johnston, Head of Innovation at Pilot Coffee Roasters was responsible for designing their Cold Brew program and left no stone unturned when trying to develop their recipe and processes : whether it was trying hot brew and a flash chill, a hot bloom and a cold crash of water, using ambient water for 6-12 hours or trying the Japanese Iced Coffee method.
“We want to create a coffee that’s super sweet and super balanced. We still want you to taste the notes from origin, but that’s kind of secondary to the balance and sweetness that we want out of our coffees. That’s not to say we want to destroy everything that you should taste in origin, but we think that it’s much more approachable this way.”