Traveller Espresso

Traveller Espresso

When you come into Matter of Taste and enjoy a creamy cappuccino or a smooth americano, you will experiencing this signature espresso roast. Using a blend of Ethiopian, Costa Rican, and Brazilian coffee allows for a cup that is light in body but also robust enough to hold up against the milk and foam of a latte.

The Flavour

The three different coffees in this blend all contribute to an interesting and delicious shot of espresso. You will enjoy a chocolatey impression with fruity notes of plum and date. The sweetness of this cup comes from a caramelized molasses tone that lingers throughout.

The Roast – Slow and Steady

I want to help open up the structure of the bean, maintaining some sugar sweetness, and adding that buttery texture mouthfeel at the end. This is a post blend process, where each component was roasted to it own perfection and recombined after roasting. The Brazilian beans gives the coffee structure, and Costa Rican beans give it that great mouthfeel, while the Ethiopian beans offer that sweetness and intricate acidity.

Brewing Instructions

This would be a great coffee to choose if you are looking for something to try on your at-home espresso machine, but also works in different brewing methods as well. Try it on a Moka pot or an Aeropress if your are looking to mimic an espresso-like coffee or try it on your home drip machine for a well-rounded and smooth cup.

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on the machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)

Ethiopian Yirgacheffe

Ethiopian Yirgacheffe

Welcome to the lovely citrus and floral characteristics of African coffee. Yirgacheffe, grown at high elevations in Ethiopia, is well known in the specialty coffee world. This particular bean comes from Wonago, a District in the Gedeo zone, where Yirgacheffe coffee grows. This coffee is washed, meaning that the cherries are sorted, depulped and then the beans covered in mucilage are fermented for 36 to 48 hours before a final rinse. The wet beans are then placed on raised beds and turned every 2 to 3 hour to dry.

We are happy to offer these carefully sourced beans and bring the sweet and clean cup to Waterloo-Kitchener. Come and enjoy the delicate balance of acidity and body right now on our drip or as a pour over on the slow bar.

Roast Intention

We treat this coffee at Matter of Taste in a way that is very typical to a light roast. The batch is heated to dry out the beans completely and then slowly carried to the first crack. After the excitement of the colour change, we let the sugars inherent to the bean are slightly caramelized. After a short time, the crackling of the roasting is finished and we are left with a slightly puffed, light-coloured bean that highlights all of the delicious flavours created in the growing and processing of this coffee.

The Flavour

This coffee offers a very nice, clean cup. It has a great acidity and features citrus and floral tones. A unique feature to this coffee is that it has a little bit of oiliness to it that adds to the body and overall taste. It has many flavours including grape fruit, caramel, vanilla, and a sweet and mellow spiciness. A cup of this coffee is best enjoyed over the course of time as the flavours and impressions of the coffee change as it shifts temperatures. Be sure to mindfully sip this one as there are many layers to experience.

Brewing Instructions

Our baristas recommend a pour over for this coffee although we have found it to be enjoyable with our drip coffee as well. Try to bump up the coffee ratio a little and a coarser grind to emphasize the flavour.

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on your machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)

More Information

Our Green bean sourcer:

French Mocha

This is one of our signature roasts that you will often find on rotation on drip at the café. It is a dark roast that offers a unique light body and a smooth cup that is great to enjoy black.

The Flavour

The blend of the Ethiopian and Costa Rican coffee allows for a sweet cup with a classic coffee finish. A hint of red apple and tropical fruit push forward from the Ethiopian making the cup crisp yet the Costa Rican transforms the cup nicely to a milk chocolate finish.

The Roast

This is a fast roast to the dark zone. I maintain the momentum thru first crack and push it to second crack, trying not to break down the cell structure of the bean.

Brewing Instructions

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on the machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)
Jamaican Blue Mountain

Jamaican Blue Mountain

Now Available (in whole beans)

This year, our Jamaican Blue came from Clysdale Farm in Jamaica.

Clydesdale Farm in Jamaica is one of the five farms that are certified by the Coffee Industry Board of Jamaican (CIB) as the famous Blue Mountain coffee. It is located in a corner of the world where modern conveniences sit quietly amid unspoiled terrain. Flavoured by the ultimate combination of ideal altitude, mineral rich soil, gentle cloud cover, mountain shade and ample sunlight, the berry grown in the Blue Mountains take longer than others to mature. More time allow for rich flavour and aroma to develop.

Roasting and Flavour Profile:

This coffee from was exceptionally clean and large, required a high amount of energy at the beginning of the roast, and ample of momentum and time to thoroughly develop the bean interior. My first attempt produced a slight grassy taste and very imbalanced cup. I decided to push the roast further into medium – full city – roast. This produced a much smoother cup, with lot of characteristic of Moroccan Spice – cardamom, cinnamon, clove, black pepper.

Brewing:

With a coffee that showcase so much spices and creamy texture. French press would be my go to choice of coffee maker, and if you have access to siphon, this coffee would sing. Smoothness and full of punch and character – the spice notes came out in full force, with roasted cardamom and black pepper being at the front end and creaminess full body linger.

French Press – Grind: EK43#9 – coarse, 1:17 ratio with a 50 second bloom time, for total brew time of 3:30mins.

Siphon – Grind EK43#7 – Water #3 marker. Bloom time 30sec, draw time 30sec. Total time 2min 15sec.