espresso_obsession Senior Member Joined: 6 Aug 2008 Posts: 76 Location: Halifax Expertise: I love coffee
Posted Mon Nov 17, 2008, 1:34pm Subject: Re: Cafe Myriade
I too want to congratulate Anth and Scott on their new cafe. This is a real unique experience for the East Coast. While TO finally has a handful of great cafes, nothing equals the experience that a coffeegeek can get here !
Like Alexandre, I blogged about the experience this weekend, but I feel like Sarah Palin and can't compete to his command of the English language. Moreover, I will never have a fraction of a palate that approaches his.
Although a bit smaller than I expected, this cafe provides a very unique experience to enjoy coffee in at least 4 different methods. All of them have been tweaked and optimized in scientific precision by these two guys. The place reminds me as much as a coffee lab, as a cafe. Moreover, they will not sell something that doesn't measure up or meet expectations. It was real fun spending part of my weekend hanging out and it was neat to see the myriad of equipment they have set up here. I don't know if this is the only place in Canada with Hario halogen burners. (Not sure if Museo uses portable burners or halogen). And the Mirage espresso machine is wonderful to look at and made amazing shots. Of course, I am sure Anth and Scott's experience and knowledge ensures that the shots are as good as they are. Of course, it is interesting to see a move away from the Synesso/Marzocco craze that we see West of here. And it was also interesting to hear them destroy some of the coffee myths (e.g. need for PID's, tamping, etc.). Sort of like that show Mythbusters.
Anth and Scott were both awesome to talk too and are so willing to share their expertise and opinions on coffee. I learned a ton of stuff about espresso and coffee. I am sure they were happy to see me leave after 2 days.
Now I will see whether I can translate some of what I learned at home in Halifax, as I bought a Hario vacpot to take home.
Enkerli Senior Member Joined: 1 Aug 2004 Posts: 697 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Mon Nov 17, 2008, 2:30pm Subject: Re: Cafe Myriade
espresso_obsession Said:
Like Alexandre, I blogged about the experience this weekend, but I feel like Sarah Palin and can't compete to his command of the English language. Moreover, I will never have a fraction of a palate that approaches his.
Aww... Thanks! But your blogposts are at least as good as mine.
The place reminds me as much as a coffee lab, as a cafe.
Good point! Actually, I was trying to explain Third Wave coffee to a fellow beer geek. He grokked it when I started talking about the precision aspect. I'll reuse the "lab" analogy (if you don't mind, of course).
Moreover, they will not sell something that doesn't measure up or meet expectations.
Excellent point. Scott's standards are exacting. The idea, here, isn't that baristas can mechanically make consistent shots. It's that every shot served will be up to high standards.
Anth and Scott's experience and knowledge ensures that the shots are as good as they are.
Another good point. They both know a lot about coffee yet they never act as if they knew everything there is to know. This captures the very spirit of Third Wave coffee, in my mind. It's not about dogma: it's about taste.
And it was also interesting to hear them destroy some of the coffee myths (e.g. need for PID's, tamping, etc.). Sort of like that show Mythbusters.
I actually never had a discussion about the necessity of PID with either of them. But it goes to show that they're not simply following trends.
I am sure they were happy to see me leave after 2 days.
Seriously, probably not. These guys are so passionate that they're always happy to spend time with people who care. Sometimes, they seem sad not to be able to spend more time with us, although they also love pulling thirty shots in a row. And I'm sad you and I didn't have a chance to meet. It's always fun to meet fellow coffee geeks. Even better when they're fellow bloggers! YHZbloggers are welcomed among Yulbloggers!
espresso_obsession Senior Member Joined: 6 Aug 2008 Posts: 76 Location: Halifax Expertise: I love coffee
Posted Mon Nov 17, 2008, 4:55pm Subject: Re: Cafe Myriade
Enkerli Said:
Another good point. They both know a lot about coffee yet they never act as if they knew everything there is to know. This captures the very spirit of Third Wave coffee, in my mind. It's not about dogma: it's about taste.
I mean who else but Anthony and Scott really think about these things. And in the end, after they figure out the answer we all benefit from their Mythbuster-like testing.
Enkerli Senior Member Joined: 1 Aug 2004 Posts: 697 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Mon Nov 17, 2008, 5:17pm Subject: Re: Cafe Myriade
Just read that post about milk distribution. When you think about it, this is pretty much what the "geek" in "coffee geek" implies, no? We're all passionate enough about coffee to think about and do things which would seem strange to almost anybody else. Though the Third Wave has been gaining ground in Montreal for the past few years, I'd still say Myriade is the first place where true coffee geekdom is given free reign. And that's very beneficial for Montreal's coffee scene as a whole.
Not to mention the ethical part of Third Wave. In some ways, Fair Trade was the Second Wave solution to ethical concerns. Direct Trade and Cup of Excellence go way deeper than Fair Trade, in terms of ethical issues. It's about respecting coffee, not getting a quick fix of caffeine or avoiding work for a few minutes.
I still like the lab analogy. But there's also the "tea lounge" dimension. Not like those parlours where tea was an excuse. But like those tea lounges where tea is a passion, including Camelia Sinensis.
Endo Senior Member Joined: 26 Jun 2008 Posts: 685 Location: , location, location. Expertise: I love coffee
Espresso: machine is < important than... Grinder: !
Posted Mon Nov 17, 2008, 6:54pm Subject: Re: Cafe Myriade
Try this for fun (if you dare!)
Pull an espresso shot, add a teaspoon of sugar (Italian style), stretch whole milk to 90 F, pour the shot into the milk pitcher, continue rolling everthing togther to 155 F and serve.
Enkerli Senior Member Joined: 1 Aug 2004 Posts: 697 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Mon Nov 17, 2008, 9:05pm Subject: Re: Cafe Myriade
Endo Said:
Try this for fun (if you dare!)
Pull an espresso shot, add a teaspoon of sugar (Italian style), stretch whole milk to 90 F, pour the shot into the milk pitcher, continue rolling everthing togther to 155 F and serve.
kanenas Senior Member Joined: 27 Nov 2006 Posts: 28 Location: montreal Expertise: Professional
Posted Wed Nov 26, 2008, 9:56am Subject: Re: Cafe Myriade
3 new coffees arrived this week at Cafe Myriade two washed Organic Ethiopians 1 is a Sidamo Bedane the other is a Yergacheffe Koke Gr.1. The Other is a Costa Rica Herbazu. Anthony mentioned that they will include thease coffees at this saturdays tasting,not much space left for this weeks tasting so if you geeks want to be some of the first to taste thease new coffees in Montreal either call cafe Myriade (514 677 5750) or sign up in person at the shop.
Posted Wed Nov 26, 2008, 10:46am Subject: Re: Cafe Myriade
Thanks Spiro,
Tasting is actually on Sunday at 11AM, and we're going to do six coffees all from 49th:
Costa Rica Herbazu Guatemala Finca La Perla Ethiopian Sidamo Bedane Ethiopian Yergacheffe Koke Co-op Gr. 1 Kenya Wahenya AA Kenya Nyanja AA
All washed coffees, two pairs of common origins to compare head to head, and maybe a few surprises thrown in for good measure.
Ten spots are already spoken for, we can handle up to four more before it becomes a zoo (a herbazoo?). That was awful.
Anyway, email me to reserve a spot: anthonybenda (@) gmail (.) com . Just take away the parantheses or the email might not get to me. Cost is $10 and discussion will moderated by Scott with occasional witticisms from myself.
Enkerli Senior Member Joined: 1 Aug 2004 Posts: 697 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Thu Nov 27, 2008, 5:08pm Subject: Re: Cafe Myriade
Looking forward to this tasting. In fact, it might be a "winning" concept, for tastings, to focus on coffee varietals. The tea tastings were also fun but it's possible coffee may be a more appropriate focus. At this point, there already have been some "regulars" at these tasting sessions but the circle expands. It could make sense to repeat some tastings with different groups of people (being explicit that it's the same tasting might help, especially with people like me who are absent-minded). By the way... I've been taking public notes through Twitter, during those tastings. I could possibly post them somewhere, if people are interested. Maybe it's personal but I think it makes sense to take notes like these.
And there should be a way for Myriade to send updates when they get new coffees or when they change the "coffee of the day." One way could be through Twitter and/or another microblogging platform (Laconica would make sense). But it could also be through Facebook. In fact, there are ways to use Facebook RSS to update microblogs... Just saying...
Apart from that, three new coffees at the same time, in an already very interesting lineup, it's quite an event!
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