Matter of Taste - Coffee Bar



	5/14/2013// What's in and What's out. We are done with El Salvador and Ethiopian Sidamo. The Ethiopian Yirgacheffe is back. New Coffee Beans: Columbian Supremo and Brazil Serra do Bone. They are not exactly new, but different. They are both from a smaller farm (micro-lot). The Brazilian coffee is from an awarding winning farm (Serra do Bone), 2nd place 2010 Cup of Excellence. 5/14/2013// Victoria Day Holiday Hours. Sat. 9am - 7pm, Sunday CLOSED, Mon. 10am-5pm. 4/29/2013// Good-bye MoT Waterloo store. After 5 years at the Waterloo Town Square we said good-bye. Our last day was April 26th. We hope to see you at our downtown Kitchener location. Cool Coffee Items: AeroPress, Glass Pour-Over, Siphon coffee maker and French Press COFFEE TIPS To help get the best taste from your coffee, buy beans whole and grind as you need it. When grinding make sure to match the coarsness of the beans to the method of brewing. The general rule of thumb is, the longer the hot water is in contact with the coffee grounds, the coarser the ground should be. For example, if you are using a French Press, your grinder should be set on very coarse.



	Single Origins Costa Rica Tarrazu Columbian Supremo Ethiopian Yirgacheffe Kochere (Direct Trade) Indonesian Sumatra Nicaragua La Union (Direct Trade) Bolivia Caranavi Cenaproc (FTO) Direct Trade emerged more recently from the roaster's dissatisfaction with third-party certification programs and they want more involvement with the growers. Direct trade simply means the roaster buys their beans directly from the farm that grow them. The business model of direct trade is to seek a method of sound sustainable agriculture as a route to better coffee and to give the prices above fair trade premium base on quality. Most often,the roasters are connected to growers though tasting competitions. The most prestigious of these are the annual Cup of Excellence. Blends French Mocha Continental Dark Dominican Fedecara Dark (Direct Trade) South Pacific Miscela Decaf (SWP) HotShot Espresso Super Bar Espresso Swiss Water Process is a de-caffeination process that uses pure water from British Columbia, Canada to gently remove the caffeine until the coffee beans are 99.9% caffeine-free, while maintaining the bean's distinctive origin and flavor characteristics. Flavours Banana Cream Caramel Crunch Cinnamon Hazelnut Chocolate Butter Crunch Chocolate Raspberry Coconut Cream (Seasonal) Irish Cream Maple Cream Pumpkin Spice (Seasonal) Snicker Doodle Vanilla Hazelnut



	White Tea White Mischief Green Tea Blue Mango Cinnamon Sibu Genmaicha Jasmine Flowers Kyoto Cherry Rose Lemon Green Pinhead Gunpowder Black Tea Apple Spice 'n' Everything Nice English Breakfast Irish Breakfast Earl Grey Market Spice Monk's Blend (organic) Herbal and Rooibos Bourbon Street Vanilla Rooibos Cascadia Rooibos Ginger Bounce Rooibos La Vie en Rose Rooibos (organic) Sunshine Lemon Rooibos Berry Berry Blue Eyes Camomile Peach Paradise Peppermint