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Hello all,
A few updates from around the shops at Detour.
Dundas has been busy busy busy between the cafe being built (almost there!) and the holidays. We saw an enormous increase in bag sales just before Christmas time so we are hoping there are a lot of new folks enjoying our brews.
In the front things are looking great. Kaelin installed the new ruby red 3 group La Marzocco FB80 (ooh la la), fetco brewer, pour over station, and Crystal has added a tea station (so stoked) and has overseen construction of a full on commercial kitchen! Crystal trained to be a chef at the Stratford chef school and has hired a couple other grads to put out a fresh, seasonal, locally sourced bistro menu to accompany Detour’s coffee. More on that closer to opening.
In Burlington things are quietly truckin’ on. We’ve seen a LOT of new coffee come through our bay door in the last month and seen a few disappear too.
Leaving us recently: Brazil Monte Allegre which we used for Dark Horse’s Espresso, Kenya Karuya, and Sidama Ardi. We also are finishing up the last of the components for our old blend of Punch Buggy. Next week we should have a new blend, similar in style and taste but not identical.
And coming to us recently, we now have: Brazil Sertaozinho, a beautiful naturally processed coffee which makes a phenomenal SO espresso; Kenya Ngonyi, a beautiful bright and interesting cup with blackberry, lime, grapefruit and molasses; Sulawesi Toarco, a coffee Kaelin is REALLY stoked on; and finally Guatemala Puerta Verde and Brazil Passeio which we are using in the new blend for Dark Horse.
Check back soon for more updates regarding Detour Roasters Cafe!
Cheers,
Geoff
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http://www.detourcoffee.com/posts
Guess youve been wondering what happened to our blog? We’ve been really busy and heres the first update of many:
ONLINE STORE
First off, this blog post is brought to you via our revamped website which now includes an online store. I’m really happy with the site and the ease with which we can provide more detailed information about coffees to our wholesale and retail customers. And process mail order items effeciently. We are also carrying an array of Hario products along side technivorm brewers and the very impressive Mypressi Twist. A big thanks to the design crew at Factor(e) on Locke St. for all the back and forth and clean elegant design!
OUR NEW ROASTERY
This spring we took on a bunch more clients. This was great but it also presented some challenges for us in our small Dundas location. A couple other things happened: We were offered the lease on the front of the building we roasted at in Dundas. It is probably the most spectacular and perfect location in town for a cafe. The building owner also put in a beautiful brick patio this summer. Adding a full kitchen into the space was going to eat up quite a bit of our already limited space. We also had some complaints about the smell and smoke of our roasting operations. We dedided it was best that we move to a bigger location. In August we moved into a suitable space in Burlington and continue to operate our retail outlet cafe at the back of 41 King St. in Dundas. Contruction on the cafe in the front started this week and we hope to be serving you from there in December!
In our new facility we installed a “wet scrubber” on the exhaust from the roaster. I first heard about this technology online about a year ago and we visited Barefoot Coffee in San Jose last May on the way to the Specialty Coffee show to see theirs in action. The one a Barefoot was built for them by Boyd Guildner of Renegade Roasters in San Diego. I was really impressed by the reduction in smoke without the use of an afterburner (a fancy name for an incinerator typically used to destroy smoke). Afterburners are incredibly expensive to run and produce greenhouse gas because of the huge amounts of natural gas burned to keep the chamber at 1500F. Boyd’s scrubber however uses sprayers to grab the smoke using water which then recirculates through the system. I ordered one for Burlington and Boyd flew up and installed it himself. We were up and running within a couple days of the move.
MOMI’S WIN!
In other (now old) news, we worked with Momi Kishi of Dark Horse Espresso on a coffee for her to use in competition at the Easter Regional Barista competition. We had a sample come in of a natural processed coffee from Costa Rica from Finca Las Lajas. After cupping it, we were excited to try it as an espresso.
Geoff roasted up a few batches and we settled in on a profile. She took first spot in the competition at the end of July and qualified for the National competion in September….but that’s another story (or post).
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A few months a go I mentioned a guy named Geoff had come into the roastery and blogged about his visit. Soon after, Geoff and I started talking about him working at Detour and taking over the roasting. Over the course of a few months Geoff spent a few late nights with me learning the ins and outs of our roaster and for the last few weeks has been doing it all on his own. First off, I’m very glad to have found him and through our combined efforts, we have been making new discoveries and improvements to our roasts.
As my title suggests, Geoff’s former work life also includes a stint at Starbucks. Eeeeks!….Well, turns out that wasn’t a bad thing especially given that he started, on his own initiative, to pour latte art during his shifts. Some of you fellow geeks may have followed his thread on Coffeegeek about his efforts. As you can see from the picture here, he hasn’t lost his touch. He and his girlfriend Sarah also run a great blog called Far Away Foodies here on WordPress which details their adventures in food.
On the coffee front, the wholesale side keeps growing and we were recently taken on by Dish Cooking Studios in Toronto. They run cooking classes and a cafe out of their space on Dupont Street and notable for me, make my favorite brownie! Heart of the Hammer in Downtown Hamilton started by a lovely woman, Rebecca Doll, has also been featuring our coffee for the last few months.
This week marks and end to our Kenya Rungeto Coop. We look forward to the arrival of Kenyans in the following months. In the meantime Geoff and I recently had a mammoth cupping session and went through 22 coffees! Our counter was filled with cupping bowls end to end.
Out of that session we choose some Brazils to make their way into Punch Buggy espresso but also a couple new coffees that we will introduce this week: a lovely Rwandan, with orange and brown sugar notes, and a fruity Guatemalan Pacamara with notes of Anise and caramel. Pacamara is a hybrid between “Pacas” and “Maragogype” varietals. The beans are huge in comparison to other coffees but without the high density and as a result are trickier to roast.
It’s a bit of old news to our retail customers at the roastery but at the beginning of the year we also introduced a program at Detour in support of Coffee Kids. For every bag (1/2 lb, 3/4lb, or full 1lb) we sell at the roastery we will donate $.25 to Coffee Kids. In case you aren’t familiar with Coffee Kids, since 1988 they have worked with local organizations in Latin America to create programs in education, health awareness, microcredit and food security for coffee farming communities. These efforts allow coffee farmers to reduce their dependence on the volatile coffee market and confront the most pressing community needs. Coffee Kids supports 24 projects managed by 15 partners in five countries: Mexico, Guatemala, Nicaragua, Costa Rica and Peru. More than 6,000 families in nearly 150 communities benefit from Coffee Kids programs.
Hope to see you at the shop!
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O.K., it wasn’t him and he looks tired. A friend of mine sent this to me when they were filming a Christmas movie right in front of our building.
First off, we have decided to open our doors more often for all of you who think coffee is the best present you could get someone (isn’t it?)!
Our Holiday hours are as folllows:
- Thursday Dec 17 12-6
- Friday Dec 18 9-6
- Saturday Dec 19 9-6
- Sunday Dec 20 12-5
- Monday Dec 21 10-6
- Tuesday Dec 22 10-6
- Wednesday Dec 23 10-6
- Thursday Dec 24 9-5
- Friday Dec 25 CLOSED
- Saturday Dec 26 CLOSED
The following week our days of operation will shift to:
- Wednesday Dec 30 12-5pm
- Thursday Dec 31 12-5pm
Next order of business. Many people have difficulty finding our exact location. Thanks to the handy googlemaps app on the iphone, here’s a map, and using google streetview a photo of the front of the buiding that we are at the back of. If you find Ellenoire, go around back and there we are. Another handy way to find us is to follow the green “P” sign and park in the municipal lot and you can’t miss us. Lucky for all of us right now, parking in the lot is free to encourage business during the holidays.
Our Ethiopian Sidamo Special Prep recently came to an end and has been replaced with an outstanding Sidamo with huge fruit: Strawberry and Peach, and also Cinnamon and chocolate notes. Last weekend we featured it as an espresso and all I can say is WOW.
The Dry Processed Yirgacheffe is also on our shelves next the the Wet Processed Yirgacheffe. Although not from the same farm, it still gives you an insight into the dramatic differences that processing can create. Huge Blueberry that anyone’s palate can detect and hints of vanilla and lemon. Von, owner of Bisogno Espresso in Toronto, has been featuring it as a single origin espresso for a few weeks now. Response has been amazing and they have pulled shots for me way better than I can!
We’ve also added the Peru El Gaubo Organic to our coffee menu. This is a lovely cup. Easy drinking, without the wild character of our East African coffees. Hazelnut, Butterscotch and green tea (yes green tea) lurk in the cup. Nicely bodied without overt acidity, this is a nice Sunday morning pot
Our new bags are also on the shelf. Really happy with them (better be because I had to order 20000!). They are also compostible when the tin tie is removed. I’m glad we commited to this option, which I found everywhere on the west coast where people are used to buying coffee weekly.
On a more sentimental note, It was just over a year ago that I returned with the roaster after my long trip across the continent. I’m really pleased with what we have created so far. A big shout out of thanks to all our customers for your support and words of praise and encouragement. We are commited to keep bringing you some amazing coffees and do our best to roast them to their fullest potential.
All the best and Peace!
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Wow, so I’ve been really neglectful not updating this blog. I’ve had a draft saved for too long now, the next post in my trip with the roaster late last year (which seems so long ago), I’ll post it soon but for now I’m giving a very long update:
In the spring I was lucky to be asked to be a judge at a barista jam at Hanks for the latte art competition.
Spotlight Toronto was there and posted about the event including video:
Pics of the pours from the latte art component can be seen on Flickr including a fairly good pour by yours truly (of course this was post competition and I didn’t have the pressure of everyone watching me!)
Summer saw the business continue to grow as word got out and although August saw a dip in sales between heat and people being on holiday, the wholesale side started to take off. We started supplying a custom espresso to Dark Horse Espresso Bar at their Queen and Broadview location. Dark Horse also starting carrying bags of our single origin coffees delivered weekly. Jamie Kennedy’s cafes, Hanks and Gilead also took us on and are now pulling our Punch Buggy espresso. Bisogno Espresso Bar which is owned by an actor friend Von Flores, also started using Punch Buggy as well as a single origin feature our Sidamo Special Prep.
photo: Cathie Coward, the Hamilton Spectator
A few other significant events were the Hamilton Spectators’ recent article about Detour. As a result this past weekend we had a rush of new customers and sold out of all our coffees by closing on Saturday. A nice guy named Geoff came into the shop on Saturday and tried a few coffees. Before I knew it, he had posted to his blog here on WordPress. Thanks for the kind words Geoff!
Finally, I was honored last week that Momi, who works at Dark Horse Espresso on Spadina, choose to use the Sidamo Special Prep I roasted for her as the major component in her espresso blend at the Canadian National Barista competition last week in Vancouver. Although she didn’t make it unto the final 6, she did a great job in what was reportedly quite stiff competition.
In the coming weeks some more changes will be coming to Detour. We will be starting to offer our decaf espresso on a newly acquired, previously loved Mazzer Super Jolly. Hopefully this will also mean featuring single origin espresso, such as our Costa Rica Helsar which I’ve been playing around as an espresso. We will also be picking up a cash register. The cash register will also mean that we will start pricing our coffees individually. Out of convenience we priced all our coffees the same when we opened but obviously the green coffees I purchase aren’t all the same price. Most of the coffees will fall within a dollar or so of each other except for our Kenyan Auction Lot offering which is the best bargain in the shop at the moment! I’ve also been getting many inquires about Fair Trade and certification. I will tackle our approach to sourcing either in another blog post or on the website when it gets updated but one thing I’ve been considering implementing is a donation per bag to Coffeekids.
I’m very excited for the arrival of a few things at the shop including preprinted coffee bags finally which were designed by an amazing team at Cossette/Identica. After volunteering coffee service last year at a fundraiser for Out of The Cold Toronto, I walked away with a design package which was part of the silent auction. The team was fabulous to work with and I’m very excited about the bags. New coffees will also be arriving including a new Sidamo, Dry Processed Yirgacheffe, and a washed Yirgacheffe to replace the one we currently offer. An organic Peruvian coffee will be coming too, all I can say is Butterscotch and Praline, a fantastic easy drinking coffee. That’s all for now…going to clean my roasters chimney!
Filed under: coffee, travel | Tags: Le Petit Outre, Mt. Rushmore, Rapid City, Weiss Distribution Technique
…Well, I’ve been meaning to finish up the travelogue, so here we go. Waking up in Missoula, I saw the city for the first time in the daytime. It was a cold morning and espressomap.com had advised me that this was probably the last place for a while where I might find some good coffee. Le Petit Outre is a small bakery outlet and cafe in downtown Missoula. I arrived shortly after opening to get an early start on the road and it was already filled with locals enjoying their morning coffee. When I walked in there was a delicious smell of fresh pastries behind the counter. I almost forgot about the coffee and lusted after a nice looking apricot pastry. Deanne, the barista on bar, pulled me a couple of excellent shots of Vivace off their Synesso. I have to say, I think I liked them more than the shots I had at Vivace itself a few days earlier, but they were also more tight and ristretto’ish. Deanne mentioned she used to work at Lava Java and found her way to Le Petit Outre via espressomap as well. I was then on my way again, this time for Rapid City, South Dakota.
Driving out of Missoula, the interstate took me alongside the Clark Fork River. It was a crisp morning and mist was rising as the sun was cresting over the tops of the peaks of the valley. It was amazing passing through all these places I knew by name in old westerns. In Butte, I got off the interstate to follow a highway up where I could take a picture of me and the truck, the same picture used the Barista Magazine article. This highway also overlapped what is the continental divide and takes you up to Calgary if you continue north.
I stopped briefly in Billings Montana for some lunch and hoped to find a decent espresso somewhere. Earlier in the week I had googled upon a youtube video of a guy coming up to a small espresso booth and telling the owner: “I’ve had a lot of espresso in Billings and yours is the best one”. I didn’t manage to find him and ended up settling in for some of McDonalds “premium” coffee. I had never tried it and it just recently became available in Canada, accompanied by a huge marketing campaign. I had read a post on the roasters guild speculating on exactly what coffees Mac’y used in their “premium” coffee. What I did find interesting is that the coffee seemed to have a roasty note which would appease your dark coffee lover but also still had a lightly roasted brighter component for those who might prefer it.
The GPS directed me via older smaller state highways in the bottom east of Montana. These were the kind of parts where oldtimers would pass you buy in their 60’s pickups and wave hello to you… Is that you Uncle Jesse?… After a brief journey through Wyoming, I finally arrived into Rapid City, S.D., at a late hour. Rapid City is well known for it’s proximity to Mt. Rushmore, but amongst coffee lover/geek circles it is also famous as the stomping ground of John Weiss aka RapidCoffee, the inventor of the Weiss Distribution Technique. It totally escaped me that John lived here and I wish I had tried to make contact to say hello or at least find out where I might find some great coffee (apart from his house).
After checking in at my hotel, I wandered into town and somehow luckily found my way to an amazing restaurant called Corn Exchange. The chef owner M.J. Adams kept me entertained as I sat at the bar…”this place has changed, I mean there’s all these soccer moms now!” The food was delightful, It was nice to treat myself as this was about the mid point of my trip.
The next morning I was up early and off to check out Mt. Rushmore before continuing on to my next stop, Sioux Falls, S.D. But first I needed coffee. I headed down to the local Dunn Bros. Coffee who I had first encountered at one of their flagship locations last year in Minneapolis when I attended SCAA Conference. I walked in and it seemed promising given they had a Diedrich roaster on the premises. I ordered the lighter of the two roasts on offer, what they called a Medium roasted Kenyan. It was extremely disappointing, roasted a bit too dark for my liking and also brewed too weak. Oh well, it was my fuel for the drive to Mt. Rushmore and made its way into the cup John Lewis had given me. Before Mt. Rushmore, you go through Keystone, which was eerily bizarre given it was November and everything was empty and closed for the off season. The gentleman at the gate of Mt. Rushmore told me they weren’t open yet, given it was 7:3o in the morning. He said I was welcome to drive up and have a look. It was actually a really nice peaceful way to experience the grandeur of the monument. Places like Mt. Rushmore fascinate me, given it’s rich and controversial history both as a national patriotic symbol but also representative of the destruction of native culture in America. On that weighty sentence…next up Rapid City, S.D. to Minneapolis, MN, via Sioux Falls, S.D. to visit the guys (and girl) at Coffea.
Filed under: Dundas, roasting | Tags: Coffea, Dark Horse Espresso, Dundas, Matt Durant
Well, it was a long road getting here but on Easter weekend we officially opened the roastery to the public. The last few weeks leading up to opening (besides working long days in my normal job) were spent getting things ready and tweaking roast profiles. We featured five coffees for the launch:
- Tanzanian Peaberry Songea
- Guatemalan Oriente Tzampetey (our French Roast)
- Mexican Coatapec Especial
- El Salvador Finca Suiza
- Punch Buggy Espresso
There were many last minute preparations to finish, including installing a set of french doors on the inside of the shop so our big steel industrial doors could be swung open to allow customers to peek in. As soon as I put out our new sandwich boards, courtesy of amazingToronto artist Matt Durant, people started pouring into the shop. I invited people to try samples of any of the coffees off our pourover station or espresso from the GS3 and response was favourable. I think people appreciated being able to try coffees before buying and many also tried the coffees black. The day went better than I expected, so much so that I completely sold out of the 35lbs or so I had on offer.
We just finished our follow up weekend and it was also a success. Saturday was busy, albeit not as busy as the Saturday of Easter weekend. I also opened the shop today which is a Sunday. I had a feeling that Sundays in Dundas might be a bit of a challenge. Most stores are closed, especially the specialty food shops: Cumbrae’s, Picone’s, and Mickey McGuire’s. I’m re-evaluating the decision to open on Sundays and am looking at opening on Thursday and Friday afternoons instead. We will update our hours on the website if we make a change.
Dark Horse West
Dark Horse West Bar
This past week, our friends at Dark Horse Espresso Bar in Toronto swung open the doors on their second location on Spadina north of Queen St. I was hoping to be the first through their doors at 7am before I started my “day job” but someone beat me to it! I was really excited to see them up and running after much delay and difficulty with the city of Toronto.
Ed and Deanna have been such a huge support to me in starting Detour and I was very touched to see some of the Tanzanian Peaberry I dropped to them last week make it onto their menu board “Roasted by Detour Coffee Roasters”!
They have done an amazing job with the space. It is a huge s
pace (probably the biggest espresso bar in the city) and features an very long service bar and two of their signature communal tables made from bowling alley flooring.
It’s great to have witnessed the rise of independent cafes in Toronto. A recent Toronto Life article mentioned a recent explosion of even more independent cafes to hit the city despite the current economic climate (maybe the climate created it?). Three years ago I predicted the rise of the independents in Toronto. Indeed there was some sort of Zeitgeist going on because before I knew it, Mercury Espresso Bar, Dark Horse Espresso, and Manic were on the scene. What’s interesting is that this first run of cafes seem to have already spawned these more recent progeny.
Another recent opening we wanted to mention, although not local, is our friends at Coffea in South Dakota. A couple of weeks ago they opened their new shop (not in the mall anymore!). Jon and Paul have been a great resource for me, especially because we happen to be using 2 of the same coffees! Unfortunately I’m not going to make it to SCAA conference this year where they will have a booth.
Filed under: coffee, espresso, roasting | Tags: Anfim, Diedrich, La Marzocco, roasting
Well, it’s been a long road to get here. Weeks of renovation and stripping down and cleaning the very dirty IR12 have paid off, the roaster is finally up and running and I’ve already run about 5 roasts through it.
The chimney install took a bit longer than expected due to Selkirk missing 3 parts in the order. My gas guy, Lee, a great oldtimer (who also had a remarkable resemblance to my dad), probably lost money or at least time on the install. He thought he could do it in a day but it took more than 3. Installing a roaster in an older building presents a bunch of challenges: requiring two separate kits to get through the ceiling and the sloped roof, which give more than adequate room from combustibles. Lee seemed to really enjoy the challenge of engineering the whole install and his thoroughness instilled me with confidence.
I was really excited to spark up the roaster for the first time and momentarily it seemed like it wasn’t going to happen. There must have been some residual air left in the gas line and the pilot took ages to light. My first batch was a mélange of beans to clean the roaster out, being the first roast to go through it in probably a year. It went pretty well and I roughly hit the target times and temps I was looking for even though I wasn’t roasting a full batch.
As you can see from the pictures, I got a bit crafty with the install and stapled a few of my first burlap bags down to the roaster base and epoxied over top.
At the “front” of the shop you’ll notice our counter, which is actually an 8′ long antique woodworking bench. If you look closely you’ll also notice our other exciting purchase, a La Marzocco GS3 paired with an Anfim Super Camaino. I’m really loving the GS3, which spent the first couple weeks on my kitchen counter before going down to the shop. The ability to maintain stable temperature on back to back shots and dose pretty consistently from the Search modified Anfim has been great. I’m really looking forward to being able to communicate with wholesale customers about dose, temperature, volume and timing when it comes to espresso. Around the same time I spotted a good deal on a used GB5 on ebay but I was drawn to the portability of the GS3 for coffee events and getting a water line to the espresso machine location would have been a challenge. My only complaint is the steam wand performance. It is really hard to get good microfoam from the cool touch steam wand. Similar complaints have been discussed online and the common solution seems to be replacement of the wand with a new non cool touch version. 
In the coming weeks we’ll be working on our espresso blend and will be receiving some more coffees. A nice Ethiopian Sidamo, Tanzanian Peaberry, Columbian, Mexican and Guatemalan (some of which we cupped in an earlier post) will be joining the line up. We hope to open our doors to the public in a couple weeks and will initially open strictly on the weekend.
Well, it’s official, my article for Barista Magazine is now online. I’ve been an avid reader of it for years and I’m so happy to be published by them in conjunction with the launch of the roastery.
Speaking of which, things are finally coming together. Ordering the chimney for the roaster was a 3 week ordeal by the time we figured out everything we need. Positive pressure double walled venting isn’t a normal item around these parts. In addition to being incredibly expensive, it also has a 4 week build time. In the end, other things have not progressed as
fast as I would like but we are looking good for opening the first week of March.
Last week we took down the wall between the two principal rooms in our space. A huge floor radiator came out to make way for a pair of industrial doors where our coffees and customers will enter. Subfloor was laid to make way for tiles that will come in a couple weeks. Electrical will get started and the first coat of primer is
on. Even more exciting is that the Diedrich, which has been spending the last 3 months in a green house, is making its way down in a couple days. I’ll be spending at least a couple days cleaning it, installing a manometer, adding a light kit from Diedrich above the trier and likely installing an extra thermocouple into the drum.
On another note, through some luck and good karma (after volunteering our pourover station at a fundraiser and giving away a coffee for a year auction item), we received a design package from a big design firm in Toronto. We asked them to help us design our bags. They were really excited by the project and presented us with 4 options last week. We have narrowed it down to two, each with a very different approach. Once we decide we’ll be sure to post a preview. Also look for a redesign on our logo.
Filed under: barista, coffee, cupping, espresso, roasting | Tags: cupping, Dark Horse Espresso, Hanks, Momi, roasting
We’ll get back to the roadtrip with the roaster again soon. But first, I had the pleasure of stopping in at Dark Horse Espresso Bar the other day to cup with one of my favorite baristas, Momi (look halfway down on the link). I brought in samples I was evaluating sent to me from Cafe Imports in Minneapolis.
I’m a big fan of bright coffees, Ethiopians, high grown Centrals, but every once in a while I like a nice easy drinking cup. I had tried a couple great Mexican coffees on my travels down in The States and wanted to add a nice one to the inventory when we FINALLY fire up the roaster.
What I originally thought would be just Momi and I turned into an impromptu public cupping. Max from Hank’s on Church stopped in and another barista from Montreal named Sameer happened to be in house. First off, I should mention that I wasn’t quite happy with my roasting of these samples. I had put a smaller charge into my sample roaster than I normally would and at the end of the roast, the coffee seemed to get away on me a bit. I also took them a bit darker than I normally would, closer to a full city roast instead of a city roast. I had cupped production roasts at Stumptown and was experimenting with going a bit darker in this exercise. Oh well, lesson learned. 
We cupped a Tanzanian Peaberry, Washed Congo, a few natural Sidamos including one from only red cherries, a Columbian Supremo, and 3 different Mexicans. Even through the roastiness, some of the coffees that stood out were the Peaberry, the Sidamo from red cherries, the Colombian, and one of the Mexicans. The day after cupping at DH, I ended up reroasting the samples to my usual city roast and found the peaberry to have an apple crisp type quality. The Sidamo had heaps of beautiful red fruit with an interesting bit of bergamot you’d expect from a Yirgacheffe. The Colombian was easy drinking and paired really nicely on the Chemex with some coconut cupcakes my wife made. And finally, the Mexican was really great, huge body, with chocolate and rich cashew nuttiness. Unfortunately, the Congo was a bit of a disappointment at both roast levels. Next samples to roast…dare I say it, DECAF! Cheers.
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