Photo By Paul Terefenko
Food Story

Best baristas
Coffee Crazy
By Paul Terefenko

It’s not only where it’s made but who’s pulling it that counts, so we recommend who to look for at the coffee counter

Ed Lau 
The Common (1071 College), 416-546-7789

Easy-going Ed got the idea for his café from “the boys at Discovery Coffee” a couple of years ago, and the steady flow of regulars (Ed knows just about everyone by name) couldn’t be happier in his pleasantly uncomplicated haven.
Favourite to make: Cortado
Favourite to consume: Guinness
Best roast: Anything local to reduce his carbon footprint.
Signature drink: “I like to add espresso to milk,” jokes Ed, saying perfecting simplicity is his thing.
 

Samuel James 
Jamie Kennedy Wine Bar (9 Church), 416-362-1957

Photo By Paul Terefenko

 

James is a hot commodity. In the two and a half years since ditching his office job, he’s gone from Cherry Bomb to helping start Manic Coffee. Now the recent winner of the Central Region Barista Championships is off to Jamie Kennedy Wine Bar.
Favourite to make: Cappuccino
Favourite to consume: Drip coffee made in a vacuum pot/siphon.
Best roast: Never darker than medium to keep coffee character.
Signature drink: His competition drink contains coffee, eggs, bacon fat and maple syrup.
 

Matt Lee 
Manic Coffee (426 College), 416-966-3888

Photo By Paul Terefenko

 

A shipment of Hacienda la Esmeralda ($150/pound) arrives while I’m talking to Lee, and his excitement explains why he started Manic. “I came to understand a world outside regular coffee.” Sometimes his buzz is overwhelming when he’s preaching about quality coffee, but if you’re looking to be told what’s good – Lee knows.
Favourite to make: Cappuccino
Favourite to consume: Anything from a Clover machine. 
Best roast: Medium. “You don’t char or burn sugars.”
Signature drink: A double-shot drink halfway between a macchiato and a cappuccino.
 

Momiji Kishi
Dark Horse Espresso Bar (682 Queen East), 416-898-6235

Photo By Paul Terefenko

 

Momi’s been working with coffee for a long time but started taking it seriously one and a half years ago after a trip to Australia opened her eyes to espresso culture. She recently placed fourth at the Central Region Barista Championships.
Favourite to make: Espresso, because it’s challenging and you can’t mask mistakes.
Favourite to drink: Macchiato
Best roast: Intelligentsia’s Kid O’s
Signature drink: Dark cherry juice, salted caramel, steamed milk and espresso.
 

Stuart Ross
Bulldog Coffee (89 Granby), 416-606-2275

Photo By David Laurence

 

Ross was walking his dog five years ago when he saw a For Rent sign. Next thing he knew, he had the keys and was raising the bar for Toronto indie coffee culture.
Favourite to make: An Italian 6-ounce cappuccino with micro-foamed milk.
Favourite to drink: Espresso or cappuccino, but not lattes – they’re too milky.
Best roast: “A private-blend John Ruffino a local Italian roaster does for me.”
Signature drink: The Triple Chocolate Maple Passion won him best barista in 2005.

  

NOW | October 14-21, 2008 | VOL 28 NO 7
Copyright 2009 NOW Communications
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Comments
Posted by Shams on 10/17/2008, 12:03 PM
I am Canadian running a coffee shop in Nairobi Kenya and would like to thank you for your articles on Coffee Craze. we are experiencing a coffee Craze in this part of the world. More coffee stories please

Posted by Shams on 10/17/2008, 12:04 PM
I am Canadian running a coffee shop in Nairobi Kenya and would like to thank you for your articles on Coffee Craze. we are experiencing a coffee Craze in this part of the world. More coffee stories please

Posted by Mel on 10/21/2008, 11:59 AM
What about Birds and Beans in Mimico, or Red Rocket in Leslieville? Centrists!

Posted by boo on 09/08/2009, 11:13 PM
Manic is the best coffee in Toronto. Hands down. The Common, Dark Horse (also at Queen/Spadina) and Bulldog also are really good (except the owner of Bulldog has a MAJOR attitude problem). Like Mel posted in the comments, Leslieville is pretty awesome with the first Dark Horse, Mercury Espresso, F'Coffee and Red Rocket all being incredible.

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