At Edill's Coffee House in Scarborough, we've spent years perfecting our matcha.
It's not just a drink; it's an experience.
We're nestled right in the heart of the Agincourt neighborhood, a little oasis where the vibrant energy of the city meets the serene ritual of tea preparation.
Our Matcha Standard is the cornerstone of our matcha offerings – a delicate balance of grassy notes, creamy texture, and a touch of sweetness that dances on your palate.
Forget those pre-packaged, overly sweet matcha lattes you find elsewhere.
We believe in honoring the true essence of matcha, allowing its natural flavor to shine through.
What sets our matcha apart? It starts with the quality of the matcha itself.
We source directly from a small family farm in Uji, Japan, ensuring unparalleled freshness and vibrant green color.
We then focus on achieving the right water temperature and whisking technique to create a smooth, frothy consistency, free from clumps.
We also make our own simple syrup in house. Skip the store-bought syrup—it's worth the 5 extra minutes!
Trust us, the difference in flavor is night and day.
It’s fresher, cleaner, and allows the unique characteristics of our matcha to truly express themselves. The goal?
A beverage that’s both invigorating and comforting, a moment of zen in a busy day.
Whether you're a seasoned matcha enthusiast or a curious newcomer, our recipe will guide you through the process, allowing you to recreate the Edill's Coffee House experience in your own kitchen.
We promise, once you taste the difference, you'll never go back to those artificial imitations again!
Not in the mood to brew?
Order at Edill's Coffee HouseSift the matcha powder into the chawan (matcha bowl). This prevents clumps and ensures a smoother final product. Add the hot water (around 80°C – any hotter and you risk burning the matcha, resulting in a bitter taste).
"Use a small tea strainer to sift the matcha directly into the bowl."
Using the chasen (bamboo whisk), whisk vigorously in a 'W' or 'M' shape until a smooth, frothy paste forms. Avoid pressing down too hard on the bottom of the bowl; let the tines of the whisk do the work. You should see tiny bubbles forming on the surface – that's how you know you're on the right track!
"Imagine you're painting the bottom of the bowl with the whisk. This helps create a consistent texture."
Pour the oat milk into a milk pitcher. PurgePurgeReleasing a burst of steam to clear the wand of any condensation or residue. the steam wand on your espresso machine to remove any condensation. Submerge the tip of the wand just below the surface of the milk, creating a vortex. Lower the pitcher as the milk volume increases to maintain the vortex and incorporate air, creating microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel.. Aim for a silky-smooth texture, like wet paint. The ideal temperature is around 60-65°C – any hotter and the milk can scald, losing its sweetness.
"Tap the pitcher on the counter to release any large bubbles and swirl gently to polish the milk."
If using, add the simple syrup to the matcha paste and stir gently. Pour the steamed oat milk into the chawan, holding back the foam with a spoon. Gently spoon the foam over the top. Serve immediately and enjoy the delightful aroma and vibrant green color!
"For a beautiful presentation, create latte art with the foam using a toothpick or latte art pen."
Perfect for those hot summer days when you need a refreshing pick-me-up!
A blended version for an extra creamy and icy treat.
1Always sift your matcha! This is the key to preventing clumps and ensuring a smooth, velvety texture.
2Experiment with different types of milk. Oat milk is our go-to for its creamy texture and subtle sweetness, but almond milk, soy milk, or even dairy milk work well too.
3Adjust the amount of simple syrup to your liking. Some prefer a sweeter latte, while others enjoy the natural bitterness of matcha.
1Using water that is too hot. Boiling water will scorch the matcha, resulting in a bitter taste. Aim for around 80°C.
2Not whisking the matcha properly. Take your time and use the correct whisking technique to create a smooth, frothy paste.
Matcha's history stretches back to the Song Dynasty in China, but it was Zen Buddhist monks in Japan who truly embraced and refined its preparation into an art form.
Matcha literally translates to 'powdered tea'.
This recipe captures the essence of Edill's Coffee House in Scarborough. 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!
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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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