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Hello, My Name is Sue

I’d like to welcome you to my life’s love, Coffee Tree Roastery. In the early 80s I spent an academic year abroad.

Two memories are vividly imprinted from that time, the smell of “burnt” coffee roasting while walking the Champs Elysees and also the casual way people drank sumptuous Cafe au Lait in a Bowl. On returning to university, the coffee experience at home fell somewhat short. Coffee came from a dropdown coffee vending machine. The cup dropped and filled with a stream of insipid, black liquid.

I love Toronto, but in the 80s we had no independent coffee houses.

I decided to bring the European coffee experience home. Few people knew that coffee grew on a tree, was green when picked and needed to be roasted before it could be drunk. So when my partner and I opened our doors in 1988, our 3-cylinder sample coffee roaster emitted enough smoke to bring the fire department to our door but it also brought attention to our little shop and, one by one, our fan base grew.

From the very beginning we are proud to have always sourced the highest quality beans and fresh-roasted them so you would appreciate why it was important. Once you got used to tasting delicious coffee, you told us you couldn’t go back. We serve more lattes now than cafe au laits and the bowl has been replaced with a stylish mug with a handle. But we’re time tested and we invite you to fall in love with our coffee.

We know that our coffee business brings benefits to many communities in Canada and the countries from which we source our beans. It’s a movement that creates jobs, promotes sustainable farming practices and improves lives around the world. Supporting us produces a ripple effect that creates positive change.

Coffee Farmers

Farmers work hard to make sure we get their best beans. The coffee trees are pruned to about 5’-6’ on hillsides upwards of 1200Masl. Once the coffee cherries have reached their peak ripeness, workers handpick the choicest of those cherries and may pick 2-3 times from the same tree to allow unripe cherries to reach their best.

There are many varietals of coffee beans and also many different ways to process them: washed, semi-washed, honey and natural. This depends on the farmer and the facilities available. With better crops, farmers receive more money for their coffee and that money goes right back into their community.

Specialty coffee is the result of dedicated professionals who are continually committed to producing the highest quality beans from start to finish.

We offer an assortment of single origin coffees and only ever use specialty grade beans in our blends. The Roastmaster specializes in drawing out the natural flavour characteristics of the beans during the roast.

What level of roast tastes best for this coffee?

How do we roast it to ensure a consistent taste that showcases the right balance and flavour?

What do you like to taste in your cup?

It’s only by investing in long term commitments that we've built trust and respect with our coffee partners. Sustainability is the positive interconnectivity between economic, environmental and social practices.

The phrase ‘Responsible Roasters’ describes our journey along this path. Once you know how the circle works, you realize the impact of personal daily choices. Every time you shop with us you automatically support the circle of responsibility and help create a ripple effect down the line. We will continue to find ways to improve how we do business. My goal as a leader in the community is to continue using the success of the specialty coffee business I love to support those individuals and communities in the circle, both at home and abroad.

Charities Supported By Coffee Tree Roastery

Learn to Brew

Chemex

1. Heat water to boiling and let it sit, approx 30 seconds.
2. Fold the Chemex filter and insert into the carafe making sure 3-sides face the spout.
3. Douse the filter with hot water to seal the filter and get rid of any paper taste then discard the water.
4. Use one scoop of coarsely ground coffee for one 6oz cup and give the brewer a light shake to settle the grounds.
5. Pour enough water to wet the grounds, allow 45 seconds. This lets the coffee release trapped gases. Watch the grounds expand and bubble, releasing that pleasing aroma we all love.
6. Begin pouring more water in a spiralling pattern and allow the water to filter down. Allow a further 2 - 2-1/2 minutes. Remove the filter and discard.

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Hario V60

1. Heat water to just off boiling.
2. Place the filter in the V60 holder and add finely ground coffee, 1 scoop for 1/2 cup water.
3. Give it a short shake to settle the grounds.
4. Pour hot water over grounds in a circular manner, this takes about 30 seconds, and adding more water to fill the cup.
5. Total brewing time is approximately 3 minutes.

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Aeropress

1. Put one paper disc in the black plastic cap and twist to secure.
2. Measure finely ground coffee with the scoop provided using 1 scoop per cup. Use approximately 2 scoops for 12oz mug.
3. Add hot water and thoroughly wet the grounds, stirring with the stirrer paddle.
4. You have a lot of room to experiment with this method. We suggest hot water and varying letting it steep for 20 seconds then stirring for 20 seconds.
5. Now press (get it? Aeropress ) with an even hand. Dilute to your preferred strength.

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Clever brewer

1. Put the #4 filter into the dripper and rinse the paper; this also warms the dripper.
2. Use a fine filter grind. 22g coffee to 12oz water.
3. Add coffee to the filter. Now add the water and cover, waiting 1-1/2 minutes.
4. Lift the cover, stir to mix the grounds and replace the cover.
5. At the 4 minute mark, stir once more, place dripper on top of a mug to start the coffee draining. Enjoy!

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