RSVP via bio 🎟️ Tour includes:
A brew of the newest release
How a specialty Roastery works
Logistics and green inspection/comparison
Shadowing a batch in the roaster in action
Deep dive on the phases of the bean, start to finish
Walk-ins available based on availability.
A couple of friendly reminders:
1. As we get closer to the holidays, couriers and logistics can be a little slow, we'll be doing our best to get your orders out soon as we get them for the month of December. If you're within Canada and the USA we have some very generous free shipping breaks for you. But also...
2. We ship worldwide, no problem, and have some very easy to swallow rates along with quick service options for you.
Really lovely and delicate lot from Mauricio, our first time working with his coffee, also being part of the @monkaaba group of producers (and in sync w our pals @semillacoffee ) and buying their coffees for a number of years, we couldn't pass up this washed pink borbon.
The ripest cherries we're picked over the course of 3 week increments, giving the cup beautiful layers of acidity - processing includes 4 main steps, first a 12 hour fermentation in wooden hoppers prior to depulping, then a dry fermentation for 48 hours in mojalica tanks. Finally washed and left to sit in water for 12 hours, and lastly sun dried for up to 20 days depending on the weather
Find the current Opus on bar and espresso at the shops as well ✨
Limited amounts of the all new @yeoyu.co dripper, online and in store. A delightful and no nonsense pick for use with flat bottom filters. Designed in Vancouver.
"The Yeoyu Dripper is the result of a three-year journey with one ambitious purpose: to create a refined flat-bottom dripper that brews quickly and designed to bring out sweetness in your coffee.
Aesthetically simple yet mechanically over-engineered, it’s packed with carefully considered details."
tell us this isn't the best pairing of the year, happy to have @jiyu.no.tori with us on select weekends throughout the summer 🔥
From 10am 🗓️
May 2nd, 3rd
June 6th, 7th, 20th, 21st
July 4th, 5th, 18th, 19th
Aug, 8th,9th, 22nd, 23rd
📜 Updated workshop sched is out - bookable via our site, bio, or DM to book 🔌
🥄Monthly cuppings.
4th Friday of each month
🥄Roastery tours.
Every 2nd Wednesday
🥄Fresh crop guided tasting. Every 2nd Thursday
🥄Processing & fermentation guided tasting.
Every 3rd Thursday
🥄Terroir & varietal guided tasting.
Every 4th Thursday
Private and curated sessions also always available
Back twice in May! Join us on Sundays, May 3rd and 17th @moduscoffee broadway. We are so happy to hear your positive feedback about our delicious kimchi! DM us for preorders for day-of pickups so you’re not left out! 🌶️🥬
As the first iteration is being released now - the MC series also got a bit of a face lift. These 125g vac-sealed boxes will feature coffees based off of our core profiles, reserved only for very limited lots, new-school processes, and many other off the wall coffees.
This first release also from Ingo Noche (currently slotted into our Bare profile), a lovely soft & fruity natural process geisha out of Peru. Find his coffee on bar at both shops (also as an espresso option ;)). Limited amounts on the shelves, online very soon.
🔥 Hot? But how hot
📜 Cooler water can be beneficial to achieve specific extractions, but the most fool-proof approach? Water right off boil, 99% of the time will be at the perfect brewing temp of 195-205F by the time it hits your grinds.
🧱 The bonus of hot hot water? Coarser grind = minimizing fines.
