Here at Coffee Run Co. in the heart of Hamilton's Locke Street, we're obsessed with the details.
That's why our cappuccino isn't just a drink, it's an experience.
We believe everyone deserves to enjoy cafe-quality coffee in the comfort of their own home, and that's precisely what this recipe delivers.
Forget those burnt, bitter excuses for cappuccinos you've had elsewhere.
We're talking velvety microfoam, a rich, balanced espresso shot, and a harmony of flavors that will awaken your senses.
Our journey begins with sourcing only the finest, ethically sourced Arabica beans.
We roast them in-house to a precise medium-dark, coaxing out notes of dark chocolate, caramel, and a hint of ripe cherry.
The key is freshness – always grind your beans right before brewing. Trust us; you'll taste the difference.
But exceptional beans are only the start. Mastering the art of espresso extraction is crucial.
We aim for a 1:2 ratio – for every gram of coffee, we extract two grams of liquid gold.
This ensures a concentrated, flavorful shot that forms the backbone of our cappuccino. Now, let's talk about the milk.
We're purists when it comes to milk – whole milk, steamed to perfection.
The goal is a silky microfoam that seamlessly blends with the espresso, creating a luxurious mouthfeel.
No stiff, dry bubbles allowed!
And for those who prefer a non-dairy option, our homemade oat milk (recipe included!) is a game-changer.
Forget the thin, watery stuff from the store. This oat milk is creamy, subtly sweet, and froths like a dream.
So, join us on this coffee adventure.
We'll guide you through every step, from grinding the beans to pouring the perfect latte art (or at least a respectable heart!).
Get ready to elevate your coffee game and experience the true essence of a cappuccino.
Not in the mood to brew?
Order at Coffee Run Co.Total Time
1h 15m
Combine the rolled oats, water, and salt in a high-speed blender. Blend on high speed for no more than 30 seconds. Over-blending will result in a slimy texture.
Strain the mixture through a nut milk bag or cheesecloth-lined sieve. Gently squeeze the bag to extract as much liquid as possible.
Transfer the oat milk to an airtight container and refrigerate for at least 2 hours before using. It will thicken slightly as it chills.
In a saucepan, combine water, sugar, and the scraped vanilla bean (including the pod).
Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
Remove from heat and let the syrup steep for at least 30 minutes to allow the vanilla flavor to infuse.
Strain the syrup through a fine-mesh sieve to remove the vanilla bean pod. Transfer to an airtight container and refrigerate for up to 2 weeks.
Weigh out 18 grams of your freshly roasted espresso beans. Grind them to a fine consistency, similar to table salt. We're looking for a consistent grind to ensure even extractionextractionThe process of dissolving delicious flavors from coffee grounds into water..
Distribute the grounds evenly in your portafilterportafilterThe handle with a basket used to hold coffee grounds.. Tamp firmly and evenly with a calibrated tamper, applying about 30 pounds of pressure. A level tamp is crucial for preventing channeling during extractionextractionThe process of dissolving delicious flavors from coffee grounds into water..
Lock the portafilterportafilterThe handle with a basket used to hold coffee grounds. into your espresso machine. Begin the extractionextractionThe process of dissolving delicious flavors from coffee grounds into water., aiming for a 1:2 ratio. We want to extract approximately 36 grams of espresso in around 25-30 seconds. Watch for a rich, syrupy flow with a beautiful cremacremaThe golden-brown foam that settles on top of a shot of espresso. – that reddish-brown layer is liquid gold!
Pour 120ml of cold whole milk into your milk pitcher. PurgePurgeReleasing a burst of steam to clear the wand of any condensation or residue. your steam wand to remove any condensation. Position the steam wand just below the surface of the milk, creating a gentle vortex. As the milk heats up, lower the pitcher to introduce air, creating that velvety microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel. we're after. Aim for a milk temperature of 140-160°F (60-70°C).
Gently swirl the steamed milk to ensure even texture. Pour the milk into the center of your espresso, creating a beautiful cremacremaThe golden-brown foam that settles on top of a shot of espresso. pattern (latte art optional!). Serve immediately and savor the exquisite flavors.
A refreshing twist for warmer days. The key is to chill the espresso and use cold frothed milk for a layered effect.
Infuse your cappuccino with the warm, comforting aroma of vanilla. It adds a touch of elegance.
1Always use freshly roasted coffee beans for the best flavor. The difference is night and day.
2Purge your steam wand immediately after frothing milk to prevent milk buildup and ensure optimal performance.
3Experiment with different milk types to find your favorite. Oat milk, almond milk, and even coconut milk can create delicious variations.
1Overheating the milk. This can scald the milk and result in a bitter taste. Aim for a temperature between 140-160°F (60-70°C).
2Grinding your coffee too coarse or too fine. This will affect the extraction time and flavor. Adjust your grind size until you achieve a balanced espresso shot.
The cappuccino as we know it evolved from the Viennese 'Kapuziner' in the early 20th century, gradually becoming an espresso-based drink with steamed milk.
The word 'cappuccino' comes from the resemblance of the drink's color to the robes of Capuchin monks.
This recipe captures the essence of Coffee Run Co. in Hamilton. 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!
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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?
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