COOKING CLASS SCHEDULE
Dark Leafy Greens:
A nutritional powerhouse! Reading how good they are for you is one thing, but to get the benefits you actually have to eat them!!! Learn to incorporate them into everyday meals in delicious ways.
May 8th, 6:00pm-9:00pm
May 30th, 6:00pm-9:00pm
Soups for Spring:
Pack nutrients, flavour and variety into soups that utilize Spring's bounty. Make quick satisfying soups at a moments notice.
May 23rd , 6:00-9:00pm
Main Course Summer Salads:
It's not just about lettuce. Basic dressings can be altered to suit your tastes and utilize ingredients you have on hand. You will have the ability and confidence to create fantastic dishes while increasing your vegetable intake. Great for the warm Summer days ahead!
June 12th from 6:00-9:00pm
Take the challenge out of cooking gluten-free. With or without an allergy or sensitivity, enjoy the benefits of eating without gluten. You will have the skills to turn family favorites into gluten free alternatives.
May 9th, 6:00-9:00pm
May 22nd, 6:00-9:00pm
Focus on Legumes:
Reducing animal protein is beneficial to everyone. Take beans and lentils to a whole new level of taste. From main meals to dessert, add interest, plant based protein and fibre in new and tasty ways.
June 5th, 6:00-9:00pm
All classes are $70 + HST, and include:
All recipes used
3 hours of instruction
Access to nutritional information
Grain and Sugar Free Baking:
Stock your kitchen with the right ingredients, natural sugar alternatives. Take on the challenge of grain and sugar free baking to satisfy your sweet tooth in a healthful way.
May 16th, 6:00-9:00pm
May 29th , 6:00-9:00pm
It can be a challenge changing the way you eat and cook. You’re never too old to learn new tricks…in the kitchen that is. Food can reduce inflammation.
May 15th, 6:00-9:00pm
June 6th, 6:00-9:00pm
NEW COFFEE RELEASE - NICARAGUA Finca Las Nubes
Farmer: Reginaldo Castellano
Farm: Finca Las Nubes
Varietal: Caturra, Pacas
Processing: Fully Washed and dried on patio
Altitude: 1,200-1,380 metres above sea level
Tasting Notes: Initial smooth dark chocolate gives way to redcurrant, cocoa, and a slight savory herbal quality. Pleasantly lingering aftertaste at the back of the palate. A very clean and dry coffee.
FEB 22, 2012
The Espro Large Press
Coffee drinkers see the first major advance in coffee press design in 30 years!
ESPRO Press micro-filters your coffee twice, to reveal the full taste without the grit. Polished stainless double-walled vacuum holds heat for hours and won't break. With a 30 oz. capacity, you'll have plenty for company!
Now available at $99.95 plus HST.
ESPRO calibrated tampers make tamping your espresso fun and easy. Stainless steel base and anodized aluminum handle. Made in Canada.
A perfect tamp every time. 30 pound force feedback actuated click.
Look good. Feels good.
53mm and 58mm convex sizes available. $89.95 plus HST.
NEW RELEASES Dec 13, 2012
The Nutcracker – Our Seasonal Signature Blend
This year’s blend is a little unusual, and different from last year. We went to a dramatically exotic profile, using a wild natural coffee from Sumatra, a peaberry from Brazil, and a clean wet processed Panama. The roast is quite full, while not dark at all. The cup offers huge mouthfilling taste. There are cascading flavours of molasses, sweet ginger cake, toffee, and dried tropical fruits. This coffee is almost a dessert by itself. And let’s be clear, there are no flavours added. It is just the coffee speaking.
I think this coffee will pair terrifically well with something like a fruit cake, sticky toffee pudding, or a creme brulee. Pair with friends and lively conversation for a dynamite evening. I hope you enjoy it! Available now at Velvet Sunrise and The Village Grocer.
NEW RELEASES Nov 16, 2012
Sumatra Wahana Estate Natural
This coffee arrived to us in traditional jute bags; we transferred to Grain Pro bags immediately upon arrival. Qty 4 bags.
Rasuna is a hybrid Catimor and Typica originated in Sumatra. Rasuna is grown in 90 Ha of Wahana Estate land. This is a new varietal being planted in Takengon area. Catimor is known for its disease resistance but has a shorter life span of about 10 years however Typica was known for its low yield but much longer lifespan. Combining the two varietals was aimed to retain yield as well as production lifespan therefore Rasuna varietal is created. Rasuna is one of the most popular cultivar that is planted in Sumatra. Rasuna is planted in Wahana as a control (to see how other variety ranks up to it) and to develop its full potential as a result of growing in a conducive environment.
Rasuna is only currently cultivated in Indonesia at this time. Wahana is located on altitude of 1,300 – 1,500 m above sea level. All Rasuna coffee trees in Wahana Estate are grown under shaded trees which prevent direct sunlight to allow coffee trees to grow naturally.
Wahana Rasuna micro-lot is found to have fragrant notes of Cocoa, Mild fruit and Spice. Flavor Notes of lively Tropical Fruit, Chocolate, Earthy.
This coffee is available in limited quantities.
Burundi Kayanza Bourbon
Importers cupping notes: Juicy, nectarine, orange
This coffee arrives in Grain Pro bags and is new crop; so it should be lively and fresh tasting. Qty 2 bags.
Burundi is a small, landlocked country in Central Africa. Most coffee is grown in the mountains of the north, bordering Rwanda. Benefiting from ideal growing conditions and large plantings of the heirloom Bourbon variety of Arabica, Burundi coffee has an excellent reputation, though it is better known in Europe than in North America.
Brazil Royal Mountain Water Decaf
This is a staple for us, it’s hard to imagine pulling decaf espresso shots without this coffee, once you have had the pleasure of trying it. It adds essential deep round body and creamy mouth feel which is lacking is most decaffeinated coffees. Qty: 2 bags.
NEW RELEASES Nov 7, 2012
Guatemala, Finca El Carmen
Finca El Carmen is tucked high above town on the Eastern slopes of the Acatenango Volcano perched at altitudes rising to nearly 1,900 m. Juan Jose Mejia owns and operates the farm and processes his cherry on the premise in traditional Guatemalan washed style – depulped, fermented in tiled concrete tanks, washed in elongated channels and sun dried on the drying patios.
This coffee shows off a caramelized sugar sweetness with jammy red berry fruit and malic (red apple) acidity. Vanilla and caramel notes round out the palette. It is the balance of sweetness and acidity that benefits the tasting experience, balanced and satisfyingly lively. Try it black and allow it to cool slightly to get the full experience.
Panama, Finca Villa Donia
We are anxiously anticipating arrival of this new coffee from Panama. This is the first Panamanian coffee I have carried, we have been working with the farm to bring the first shipment to Canada.
" Our 100% Arabica gourmet coffee comes from Villa Donia, a family-owned coffee estate on the high slopes of Boquete, Panama. Beautifully situated at 1400 meters above sea level, Villa Donia has the optimal ecosystem for cultivating coffee: deep, rich and fertile volcanic soils, warm climate with sunshine as well as adequate rain, shade of indigenous trees, and many species of song birds. Our beans are SHB (Strictly Hard Bean) grade, well-balanced and multi-layered, has a good body, a rich chocolate, fruity and nutty aroma with a long after taste.
Only ripe red cherries are hand-picked individually, followed by immediate depulping. A modern eco-friendly wet process that uses much less water and at the same time produces far less polluting waste is adopted. Processed and sorted green beans are put in jute bags with a vapor barrier liner to preserve the quality of the beans during transit and freshly roasted at the point of sale.
Great coffee does not just happen!
Here is an exciting and delightful gourmet coffee for the discerning coffee drinkers!"
I first tried the coffee in June, and found it to be delicious, balanced with mild chocolate, dried fruits, and a silky, delicate acidity. This means that it is a perfect candidate for very light roasting, as the subtlety and complexity are faithfully maintained, without burdening or overshadowing the taste with and roasty, burnt or ashy notes from the roasting process. Pull as an espresso at a slightly higher temperature, around 201-202 at the group head. Try using 18 grams of dry grounds in a double filter, brew for for 25 seconds, yielding 28-30 liquid grams of beautiful espresso.
For brewed coffee, use 55 grams of dry grounds to each liter of hot water.
Brazil Peaberry, Cachoeira Da Grama
We have a new coffee this week, on a limited basis: peaberry from Fazenda Cachoeira da Grama, Brazil. This is hand picked coffee from which the 5% peaberries are separated. It’s a little sweeter, a little cleaner, and quite chocolaty. The roast will be a full medium to bring forward a smooth, buttery texture that complements the coffee’s natural flavours well. Use for espresso and brew as a feature coffee. Purchased directly from the farmer. The farm name means ‘waterfall grass’. The valley in which the coffee is grown has been known as a fertile area to neighbouring areas and to travelers.
NEW RELEASES Oct 11, 2012
CLEVER COFFEE DRIPPER
A new lot of Abid Clever Coffee Drippers will be arriving next week. These are redesigned, with a better plastic and a slightly revised shape. Prices are up slightly at $22.00 with the new design but it is still an affordable gift and a terrifically easy and consistent way to a great cup of coffee at home or while traveling.
Muffins :: from Nutrition for Wellness :: Now that you've had you fill of pumpkin pie, and pumpkins are still in season (cans are in season too :-) a great recipe with those spice accent that would go really well with...Peru, or Mokha Java... in the morning.
recipe is a favorite for everyone who tries it. It can be easily
altered to accommodate virtually every allergy. I've even made it
cup coconut oil or butter, melted
1-1/2 cups sucanat or organic brown sugar
cups spelt flour
1/2 tsp. each cinnamon and nutmeg
1/4 tsp. each ginger, cloves, allspice
tsp. baking soda
1/2 tsp. salt
dry ingredients and add to wet. Mix thoroughly.
into lined muffin cups and top with pumpkin seeds.
at 350C for 25-30 mins.
NEW RELEASES Sept 26th, 2012
We are pleased to announce a new coffee on
Mexico - CESMACH FTO - El Triunfo
Biosphere Reserve Shade Grown
Region: Sierra Madre de Chiapas
Altitude: up to 1700 masl
Farm: Small-Holder Co-op
Taste Notes: Citric and sweet with complex
fruit and a heavy mouth-feel. For brew and single-origin espresso.
About the the farms and El Triunfo Biosphere
Farms are located in the buffer zone of El
Triunfo Biosphere Reserve. The biosphere is located in the highlands of the
Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world’s
most diverse forest reserves. This reserve contains Mesoamerica’s largest
continuous cloud forest, and it serves as a refuge to thousands of plant and
animal species. El Triunfo is a rare and valuable sanctuary that requires
continued protection. All the coffee they produce is shade grown, and
biological corridors are created in order to facilitate bird and animal
More info: http://www.fairtradeusa.org/producer-profiles/cesmach-campesinos-ecol-gicos-de-la-sierra-madre-chiapas
and here: http://14pesos.blogspot.ca/2011_02_01_archive.html
Sept 6th, 2012
BRAZIL FAZENDA PRIMAVERA NATURAL
It is from Primavera Farm in Minas Gerais, Brazil. This outstanding example of classic Brazil natural has clean and bright balance, sweet and mild soft fruit, nut tones and a creamy, medium body. This is really delicious as a brewed coffee, and will be anchoring our Velvet Espresso blend in the near future.
Agronegócios, a fazenda of 1,750 hectares located in the city of
Capelinha (an upland region in Minas Gerais). The fazenda is
dedicated to the production of Arabica coffee and its average
productivity reaches extraordinary levels because of the superb
oversight and care taken by every member of the production team. Primavera Agronegócios is certified by UTZ
since 2004 and, as of 2012, the Rain Forest Alliance.
Matcha Green Tea
June 14, 2012 by Mark
We are now stocking Matcha. This Japanese green tea is pure and made from the whole leaf, which is ground to a fine powder. One of the benefits is the complete nutritional value is intact including a high level of anti-oxidants. The distinctive bright green colour is a result of the special growing process, in which the leaves are covered during the last few weeks of growth. The leaves are then steamed to prevent oxidation, and stone ground for hours to a remarkable fineness. The tea can be used in both hot and cold drinks, straight up, in latte or smoothie. There are several important steps in preparing drinks using Matcha powder which I will be happy to provide instruction in.
Recommended dosage, 2g, once per day! This weekend we will be having a special promotion. Buy a 30g take-home package of Matcha, receive a steamed Matcha Latte on the house.
NEW RELEASES June 3rd, 2012
This is a terrific small lot of coffee from Burundi, grown at high altitude, double fermented, and dried on African raised beds. The washing station Kirimiro is at 1938 masl, the highest and one of best in the area.
We have taken the roast just to the point where the body develops and matches the carmelly sweetness resulting in a great balance in the cup. It is clean and subtle, a slightly malty aroma and light roasted almond nuttiness, with a really pleasing, smooth finish. Hints of spice and zest add to the depth of taste. I could drink this one all day. In fact, I think I shall! I brewed it in the Aerobie Aeropress today, and on Friday in the vacuum siphon. The Aeropress brought out the matly zesty character with a really nice weight, while the siphon had more caramel and nut tones and lots of delicacy.
Check back often, we will have lots of new arrivals in June.
May 26, 2012 by Mark
Kochere is a tiny area in the well reputed Yirgacheffe region of Ehiopia. The tradition of clean, washed coffee grown at very high elevation continues here, at 1800 to 2000m (!). This particular coffee has a delicately layered and complex taste. Look for floral and vanilla accents, ample brightness, and a silky finish. We are doing two roast levels for this coffee. Light (espresso) and very light (for brew).
KENYA AA GITITU
Coffee tasting notes: Raspberry, black tea, white grapefruit. What?
We sometimes ascribe tasting notes that seem out of whack with our normal expectation of what we all know coffee should taste like. Every coffee tasting note should start with 'coffee'. While that seems obvious, what does coffee taste like? It seems to be one of those tastes that eludes analogy. Like kiwi. What does it taste like? Kiwi. So, for the most part you can assume that these coffees do indeed taste like coffee. What we are trying to convey is a sense of the complexity of the coffee. Tasting notes are but one attribute that make up the experience of coffee. Body, acidity, mouthfeel, depth, concentration and sweetness are all important to whether the coffee rings your bell.
Kenyan coffees are definitely the darling of the specialty coffee roasting stalwarts. And with good reason. In years past, Kenyan coffee was normally found in the dark roast category. While it does hold up well to a dark roast, thanks to the density and compactness of the bean, and it's resistance to taking on the ashy, cigar butt taste of so many dark roasts, it's true flavours are best explored in the light to medium light range. Taken black, the Gititu we have here has a juicy clarity to it; the combination of citric acid, slight bitterness, and sweetness give that grapefruit impression on the first sip. After the acidity washes away, we are left with a deep, malty, caramel flavour that Lisa pinned as 'Marmite'. Marmite is pretty salty, but I don't get any saltiness of of this coffee. There are some more ripe fruits lurking abound a little more to the background of the palette. All in all, this is a very sophisticated and beautifully structured coffee, deserving of a place in your cup.
GRINDING AND BREWING - TOP GEAR
Mar 1, 2012 by Mark
We have a assembled a collection of brewers and grinders over the last while that we feel make great coffee and deliver terrific value for the home. Fell free to drop us a line or stop in at the roaster to ask questions, or even take one for a 'test drive'. In stock today.
ABID Clever Coffee Dripper 22.95
Try with 27g of medium grind, 400mL of 200 deg F water
add enough water to the soak the grinds,
let the bloom subside, then add the remaining water quickly to mix and agitate
steep for 2-1/2 minutes then place on the cup
total time 3 to 3-1/2 minutes from first water addition
makes a large/16oz cup.
AEROBIE Aeropress 37.95
Very versatile, can make Americano style coffee for 4 cups, or single cup brew style.
Smooth, balanced cup.
ESPRO French Press 72.95
Single cup French press
Double walled (insulating) polished stainless steel
Awesome quality and feel
Designed and assembled in CANADA
Super Clean cup, ultra-fine 2 stage filter screen
Use a medium-fine grind, 15g coffee, 250g water
steep for 2 to 3 minutes then plunge
makes an 8 oz cuppa
BUNN BT-B 169.95
Brews at the correct temperature for proper extraction and great tasting coffee
Vacuum thermal carafe keeps coffee hot without cooking it
3 minute brew time!
Use Medium grind and Bunn filters
BARATZA Maestro Plus Grinder 149.95
Conical Burr Grinder
Ideal grind quality for all manual and auto drip coffee methods
Speed reduction to reduce noise, heat and static
Timer and pulse operation
BARATZA Virtuoso Preciso 325.00
Same features as the Maestro plus, PLUS
Higher quality burrs produce less fines
Micro adjustment for espresso fine grinding
Heavier, quieter and Faster grinding speed
Portafilter holder included for espresso
SAECO SUPER AUTOMATIC ESPRESSO MACHINE
The Saeco ODEA family won the 2008 IF product design award. It's no wonder, with advanced functional features and a beautiful design previously unavailable in an affordable home espresso machine. Quiet, precise Ceramic burr grinder, bean hopper sealed for retaining freshness and aroma, rapid steam function and easy frothing paranello wand for frothy cappucino and latte, removeable brewing unit (the same unit as found in Saeco's top of the line home espresso unit), adjustable height cup holder/drip tray will accomodate short and tall cups. The complete unit is mounted on a swivel base for easy access to the side removable water and grounds reservoirs.
We are located at 100 Ringwood Drive, Unit #8, in Stouffville, Ontario, Canada