At Coffee And Go in Pickering, we're obsessed with crafting the perfect cold brew.
It's not just a drink; it's an experience.
Our customers crave that smooth, chocolatey, low-acid kick that only a meticulously brewed concentrate can deliver.
Forget the watery, bitter stuff you might've tried elsewhere.
We're talking about unlocking the full potential of your beans, creating a concentrate so rich you can sip it neat (though we don't recommend it!).
Why cold brew?
The slow, cold extraction pulls out the desirable flavors while leaving behind many of the harsh acids and oils that make regular iced coffee taste…well, rough.
We've spent years perfecting our method, tweaking variables like grind size, coffee-to-water ratio, and steep time to achieve what we believe is cold brew nirvana.
This recipe is our go-to, whether we're batching it for the cafe or making a smaller quantity at home.
We'll walk you through every step, from selecting the right beans to filtering for that crystal-clear finish.
Plus, we'll share our secrets for avoiding common pitfalls and creating unique variations.
Think spiced cold brew for autumn or a citrus-infused version for those scorching summer days.
Ready to ditch the instant coffee and elevate your iced coffee game?
Let's dive in and create a cold brew concentrate that will blow your mind.
Trust us; once you taste the difference, you'll never go back.
And who knows, maybe we'll see you at Coffee And Go, comparing notes and geeking out over the perfect brew ratio!
Not in the mood to brew?
Order at Coffee And GoCoarsely grind your coffee beans. Think French press grind—it should resemble coarse sea salt. Too fine, and you'll end up with a muddy, over-extracted concentrate. We like to adjust our burr grinder until it's just right.
In your large container, gently combine the ground coffee and filtered water. Stir gently to ensure all the grounds are saturated. No need to be aggressive here; we're not making a slurry.
Cover the container and let it steep at room temperature for 12-24 hours. We find that 18 hours is the sweet spot for our preferred beans, but experiment to find what works best for you. The longer it steeps, the stronger the concentrate will be.
After steeping, it's time to filter! Place your mesh strainer lined with cheesecloth or a nut milk bag over a clean container. Slowly pour the coffee mixture through the filter, allowing it to drip through on its own. Avoid squeezing the filter, as this can release unwanted sediment and bitter compounds. Patience is key here!
"For an extra-clean concentrate, repeat the filtering process. You can also use a paper filter, but it will take longer."
Once filtered, transfer the cold brew concentrate to airtight bottles or jars. Store in the refrigerator for up to two weeks. The flavor will actually improve slightly over the first few days.
Our cold brew concentrate is STRONG. Dilute it with water or milk to your liking. We usually go for a 1:1 ratio (concentrate to water/milk), but feel free to adjust based on your preference. Add ice, and enjoy!
Perfect for fall! Infuse your cold brew with warm spices for a cozy twist.
Brighten up your cold brew with a hint of citrus.
1Use a scale for accuracy. Consistency is key to replicating the perfect cold brew.
2Experiment with different roast levels. Lighter roasts will result in a brighter, more acidic cold brew, while darker roasts will be richer and more chocolatey.
3For a smoother concentrate, try a double filter: once through cheesecloth, then again through a paper coffee filter.
1Using pre-ground coffee. Freshly ground beans are essential for optimal flavor extraction.
2Squeezing the filter. This will release unwanted sediment and bitter compounds into your concentrate.
Cold brew has been around for centuries, but its popularity has exploded in recent years. Originating from Kyoto, Japan, it was originally brewed by coffee traders who wanted a less acidic and easier-to-transport coffee.
Did you know that cold brew can stay fresh for up to two weeks in the fridge? Batch brew on Sunday, enjoy all week long!
This recipe captures the essence of Coffee And Go in Pickering. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
Welcome to the heart of Cafe Mirage, right here in Scarborough! Our latte isn't just a drink; it's an experience—a warm embrace on a chilly morning, a comforting pause in a busy day. We believe in crafting everything from scratch, pouring love into every step, from grinding the beans to frothing the milk to silken perfection. Here at Mirage, we draw inspiration from the vibrant energy of our neighborhood. The cafe buzzes with conversation, laughter, and the clinking of ceramic mugs. The air is thick with the rich, nutty aroma of freshly roasted Arabica beans, mingling with the sweet vanilla notes from our homemade syrup. It's a sensory symphony, and our latte is the star of the show. Forget those bland, lifeless lattes you find elsewhere. We're talking about a latte that dances on your tongue—a harmonious blend of bold espresso and velvety steamed milk, topped with a delicate microfoam that begs to be savored. And the best part? You can recreate this cafe experience in your own kitchen. We're going to break down every single step, from crafting our signature vanilla bean syrup to dialing in the perfect espresso extraction. It might seem daunting at first, but trust us, it's incredibly rewarding. We'll guide you through our process, sharing all our secrets and pro tips along the way. Get ready to transform your coffee routine from mundane to masterful. So, roll up your sleeves, fire up your espresso machine, and let's get brewing! We will create vanilla latte to remember.