C/O Yigi Chang
Despite the COVID-19 pandemic, Ark & Anchor Espresso Bar remains a beloved café and community hub
Nestled between King Street West and Queen Street North is the Ark & Anchor Espresso Bar. Established in the fall of 2015, the café is not only a hotspot for avid coffee drinkers in the Strathcona neighbourhood, but also an important community hub for folks around the city.
Partners Patrick Guilbault and Yigi Chang are the faces of Ark & Anchor. With over 10 years of barista experience, Guilbault is in charge of brewing all the coffee and tea beverages in the café. Chang, on the other hand, is interested in health and nutrition and works in the kitchen, baking delicious pastries and fresh food items for breakfast, lunch and snacks. Chang also has a background in illustration and is the artist behind the incredible murals found throughout the building.
Although the couple is originally from Toronto, they were drawn to Hamilton by their friend who moved to the city in 2014 and introduced them to their current café location.
“We had already been looking for real estate in Toronto [to open a café], but it was all completely out of our reach. But we were able to find this beautiful building here and all the stars aligned,” said Guilbault.
The same friend who showed them the building gave the couple inspiration for the name of the café as well. While doing research about the neighbourhood, they were inspired by the Scottish Rite located kitty corner to the café and the symbol of the ark and anchor from Masonic history, which represents well-grounded hope and a life well spent.
Although Guilbault and Chang had no intentions of picking a religious name for their business when their graphic designer friend drew the ark and anchor logo for them, they felt it was too beautiful to pass up. The symbolism also resonated with their story.
“[The ark and anchor] means being comfortable with taking things with you as well as leaving things behind and it felt really great as an idea for us moving cities and all that kind of stuff,” explained Guilbault.
Since the opening of the café, the couple’s vision for the business has been to create a safe, welcoming and inclusive space. It serves as a hub for everyone — from those seeking a space for studying, having meetings and hanging out with friends to those looking for a community. Community is an especially important part of the café’s culture.
Prior to the COVID-19 pandemic, numerous clubs and events were hosted at Ark & Anchor, such as the Ship’s Log Book Club, Monday Night RPGs for monthly role playing games and On Board for board game nights.
They started the clubs about four years ago due to high interest from their customers. The couple had also been wanting to create a space for sharing books and playing games for folks who aren’t comfortable participating in evening culture or can’t stay out too late.
“My big reason for wanting to [start the book and game clubs] was I was finding it was hard to find spaces for games and book clubs that weren’t nighttime spaces. So, if you didn’t feel like you had to get a beer or you had to get dinner. We were able to use the top [floor] of the coffee shop as more of a clubhouse to come and play games,” said Guilbault.
Maintaining and promoting inclusivity and safety of the space was crucial to the clubs’ operations. For instance, at the beginning of the Ships’ Log Book Club meetings, the captain’s code was read out loud which outlined zero tolerance for transphobic or ableist comments or harassment of any kind.
“[We had] a couple book club members say, ‘The fact that you’ve actively said nobody is going to do this, we are not only going to save space for you, but keep safe spaces for you, made it a lot more inviting,’” said Guilbault.
However, since the pandemic, the clubs have been put on hold. The last book club meeting was in February of 2020. There are a few members who have continued to hang out and play games online, however, the book club did not make the transition to a digital platform.
“It’s been really hard with adjusting to the pandemic because for everybody who was coming to these events, it was really like a big community thing for them. [But] it just never really made the switch to digital,” said Guilbault.
Guilbault and Chang unfortunately don’t have the capacity to run the clubs again themselves while running the business, citing concerns about long business hours and overworking. However, they hope members will continue the clubs in the future.
“The dream is that some of the community members will pick up the mantle and say, ‘I’m willing to organize more, I’m willing to do more,’ as we kind of move into the next stage of things,” said Guilbault.
Despite all the changes and challenges to the café amidst the pandemic, the community has been supportive and patient. Currently, the couple is working hard to keep up with the new developments and residents entering the neighbourhood. They recently reorganized the second floor of the café to allow more indoor seating with proper physical distancing and are open from Tuesday to Saturday from 8 a.m. to 4 p.m.
Guilbault emphasizes Ark & Anchor has not forgotten about its community. As life slowly returns to normal, more people move into the area and with enough demand, Guilbault and Chang are open to launching more community-focused programming and use their spaces to serve the interests of the community.
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1101 Cafébar (1101 Cannon St. E.) is snugly nestled between the neon lights of Shorty’s Pizza and the blue brick exterior of Osten Beerhall. The café feels warm and inviting. On a sunny day, the sun will shine in through the two wide front windows onto the bright white walls as chill music plays softly in the background. The café and hall are owned and run by Dan Hawkins, Marc Dufort and Robert Squire. Squire says that the café is a great place for students, serving as a perfect study spot and a hip hangout location in the evening. Squire says that they encourage visitors to sit and work for as long as they like.
“I mean, there's plenty of people that are here first thing in the morning and are working here for a considerable amount of hours . . . [d]uring the week, it's a good place I would say to sit and study or work,” said Squire.
As I sat in the café, I saw a revolving door of people coming from all walks of life. There was someone typing away at their laptop, two people chatting over tea lattés and scones and a few other folks who stopped by to pick up a coffee on their way to work. Squire says that a diverse mix of people frequent the business.
As I sat in the café, I saw a revolving door of people coming from all walks of life. There was someone typing away at their laptop, two people chatting over tea lattés and scones and a few other folks who stopped by to pick up a coffee on their way to work. Squire says that a diverse mix of people frequent the business.
“I have as many [people] coming from the Dofasco steel factory as I do young urban professionals that have moved from Toronto, that are in design or creative spheres. And that's one thing that I think that makes this place really vibrant is having some semblance of cross-cultural dialogue, not only in who frequents the place, but in the actual DNA of the business,” said Squire.
1101 and Osten Beerhall are two connected businesses, each space having its own unique atmosphere. The two ends of the business work in tandem to ensure that each has the resources that they need to best meet the needs of their customers.
“1101 services coffee and cocktails to Osten, Osten services our lunch program, beer list, wine list, so that technically it's all one business but outwardly facing it's two different spaces and two different vibes in the spaces,” said Squire.
This combination provides a unique opportunity to minimize the food waste for the beer hall. The lunch menu served at 1101 from 11 a.m. onwards comes from Osten’s kitchens, and has several of the same items as the dinner menu served in the beerhall. Things like brisket, sockeye gravlax and hamburgers are all served at both 1101 and Osten. By offering the same items, the two businesses can help minimize their food waste. Less options between the two establishments means they are less likely to be ordering a surplus of supplies for a dish that isn’t as popular, and less likely to end up with food being thrown away.
As the name suggests, Osten Beer Hall serves mostly beer—both local and imported—in addition to wine, cider and mead. They also have a full dinner menu. Osten Beerhall and 1101 may be connected, but each space has a separate, unique vibe. Both are located immediately next to Shorty’s Pizza, so whether you’re in the mood for espresso, hamburgers or pizza, there’s guaranteed to be something for you.
Osten Beerhall and 1101 are close to Ottawa Street, but they’re not quite there. Rather than another stop on a shopping trip, 1101 becomes a destination in itself. Between the food, drinks and atmosphere, it is well worth the extra five minutes that it takes to walk up Cannon from Ottawa.
“[I]t is kind of like a little bit of a destination and a little bit of a trek to get here. But I think the space that we've created here is really welcoming and inviting to all people. And we're excited to share that with people if they want to make the trek to come,” said Squire.
“[I]t is kind of like a little bit of a destination and a little bit of a trek to get here. But I think the space that we've created here is really welcoming and inviting to all people. And we're excited to share that with people if they want to make the trek to come,” said Squire.
Whether you’re looking for a first-date spot, a place to study for a few hours or somewhere to take your friends to dinner, 1101 Cafébar and Osten Beerhall have got you covered. This unique cocktail of coffee and spirits is guaranteed to be your new favourite hangout spot.
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King William Street is known throughout Hamilton for housing some of the finest restaurants the city has to offer. While the two blocks are great for a night out on the town, there is a lack of grab and go items. Husband and wife duo, Jason and Rachel Hofing, found what it would take to fill this gap. This led to the development of their own coffee/cafe brand.
Before creating one of Hamilton’s premiere coffee roasters, Jason and Rachel lived in Oshawa. While Jason was working full-time at FedEx, Rachel stayed at home to raise their two small children.
“What bothered me was how far away we were from our family and friends. We were on the wrong side of Toronto . . . it came down to quality of life. I wanted our kids to grow up with their cousins and grandparents, for us to feel connected because we are really close with our friends. How do I get my family into the Hamilton area? I saw that a transfer wasn’t happening [but] one of my pickups and deliveries was a coffee roaster in Kingston. So that’s where I started to understand the coffee,” said Jason.
Eventually, Rachel and Jason’s trains of thought intersected.
“The timing was really interesting . . . Around the same time, I’m in Oshawa with the babies and Oshawa Centre would turn their parking lot into a farmers’ market a few days a week. We started caring a lot as a family about “If I’m going to buy vegetables, why wouldn’t I just get it from the farmers at the farmer’s market.” If we’re going to get coffee, why don’t we get it from somewhere where they haven’t sprayed it and people got paid. What can we do that is wholesome, ethical and matters for quality of life for everyone — not just people we can see but right down to my kids — feeding them the right things,” said Rachel.
Jason and Rachel’s roasting brand began in 2008 as Red Hill Coffee Trade, bringing locally roasted, fair-trade, organic beans to cafés and restaurants across Hamilton. Through participation in monthly art crawls and festivals, they were able to develop relationships throughout the community. As a result, the Hofings were able open up a coffee bar in the Hamilton Farmers Market (35 York Blvd.) under a new name, Relay Coffee Roasters.
While the coffee bar was servicing the downtown area, the duo launched a larger coffee shop a couple years later on Concession Street that serviced the Hamilton mountain. Jason kept asking Rachel what was next for Relay, which ultimately led to the conception of their third location.
In comparison to the other establishments on King William Street, Jason and Rachel felt that they could use their third location to create a more casual setting, one that would be welcoming at all times of the day.
Nearly double the size of their previous location, the newest cafe has a large kitchen for salads and sandwiches, made on-site, as well as a coffee roaster tucked away in a small room towards the back of the space. To the Hofings, this space is more than just a coffee shop: it is an experience.
“A compliment I just received from someone was that the environment that has been created here has reduced some of their stress and anxiety because they know that they are cared about and they are encouraged to do their best and it’s not just in their job,” said Jason.
While all of their coffee has come from their roastery on the mountain, Jason’s hope is that he can start roasting small batches of coffee within the King William space as an exclusive.
Relay Coffee Roasters works with fair-trade and organic certified coffee, using coffee beans from approximately six different origins. Each different region gives the coffee a different flavour.
“We look for trusted companies and importers that share the same values that we do,” said Jason.
The process starts off with roasting green coffee beans at 400 degrees fahrenheit. Colours will change from green, yellow, crimson and finally, to brown. At the end of the cycle, the beans are put into an agitator to cool them as quickly as possible and prevent further roasting.
The Hofings have created a warm, inviting space for late night study sessions or small get togethers with friends.
“I think with McMaster, Relay can be a little bit of an escape or that it’s a sense of home,” said Jason. “We want to meet them, we want them to feel great about choosing McMaster and Hamilton and we’d love to get to know them.”
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What It Is:
Motel Restaurant (359 Barton St. East) takes your favourite brunch and lunch dishes and immerses you in the sweetly-pink ‘no-tell-motel’. From themed-cocktails to sweet and savoury plates, there is something to satisfy every palate.
The restaurant is easily noticeable due to its green painted exterior walls, which contrast the brick buildings surrounding the area. Once you step inside, you are instantly transported to the lobby and greeted by Chris Hewlett, the owner and host of Motel. A bright blue neon sign for vibrating beds, pink luggage all around and a long bar extending the length of the space creates an atmosphere that removes you from Barton Street East. On your way downstairs to the washrooms, you will see doors on either side of the hall with room numbers to make you feel as if you are about to check-in for the night.
A staple of Barton Village, Motel strives to bring a little bit of luxury to your busy week either through their daily drink specials or one of their specialty dishes like their champagne pancakes topped with edible gold-leaf.
How to get there from Campus:
For the most direct approach, take the 51 from campus towards Hamilton Go Centre. Walk to the east end of the platform and jump onto the 2. Continue to ride this bus for about 15 minutes and get off at Barton Street East and Emerald Street North. A short stroll to the north-east corner of the intersection will take you to the emerald-coloured building on your left.
For a quicker alternative, you could take the 10 from Main Street West and Emerson Street for an express ride to Main Street West and John Street South. Jump off the bus and head south towards Jackson Street East to wait for the 2 at the bus stop.
The Cost:
Entrees range in price from $16 to $19.75 and usually will require you to request a to-go box because the portions are quite large. On more than one occasion, a meal from Motel has lasted me both brunch and dinner. Sides are also available and they range from $3 to $7.50.
No great brunch can be had without a beverage to compliment. Motel offers a variety of hand-crafted espresso beverages and local freshly-squeezed juices from $4 to $6. If you’re looking for something spirituous, Motel offers a variety of “5 O’Clocktails” for $12. You can also upgrade to Motel-sized drinks for $2.50 or a flask to share with your party for $35.
Although the food is tasty and the atmosphere is inviting, I fully understand that this is not in the every-day student budget; however, Motel is great if you are looking to treat yourself after a hard week or need a go-to Hamilton spot to sit down and celebrate with friends.
What to get:
Every time I go to the restaurant, I typically have to tell Chris to come back to our table three or four times because I am so overwhelmed by the menu. I have learned that your choice will come down to whether you want something savoury or sweet for your breakfast-lunch combination. An added benefit is that Motel sources local ingredients, when they can, for their dishes.
If you are looking for a wow-factor or Instagramable moment, try the Champagne pancakes. They come with Devonshire cream, raspberry and pink champagne coulis topped with gold flakes. Fluffy pancakes topped with a light cream, fruity sauce and real gold makes for an incredible breakfast that seems as if it could only exist in a dream.
Looking for something savoury? Last time I went, Chris recommended the Loaded Breakfast Nacho Fries featuring a three cheese blend, crumbled bacon, tomato jam, jalapeno sour cream and two over-easy eggs served on a bed of crispy french fries. This may very well be my favourite item on the menu due in part to its sheer size but also because it tastes absolutely stunning.
Motel offers vegetarian options (including most of their sweet brunch options) as well as the I’m a Vegan which brings together marinated kale, quinoa, sweet potato, pecans and Brussel sprouts drizzled with a roasted vegetable vinaigrette.
Why It’s Great:
No matter what day of the week, you can expect Motel to be open from 10 a.m. to 3 p.m., including most holidays. Some days are busier than others, but they will take your information and text you when your table is ready.
The space is a refreshing change from the typical restaurant environment. It immerses you in a different setting so far removed from Hamilton that you will forget what city you are eating in. The food will make you feel like a superstar (still really cannot get over the fact that you can eat gold on pancakes) and the staff are so inviting that you truly feel like a welcomed guest at staying at their motel.
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By: Neda Pirouzmand
With just over a year since its introduction in February 2018, The Grind is in the process of expanding to accommodate up to 125 people.
Vice president (Finance) Alexandrea Johnston credits an engineering management 5B03 capstone project for the idea to increase The Grind’s capacity. Two McMaster engineering students led this project in direct partnership with the then vice president (Finance), Scott Robinson. They studied how busy The Grind is, what people were purchasing and the feasibility of an expansion. After synthesizing their research they found that 65 per cent of the time, The Grind operates at full capacity.
Upon consulting other student unions and contractors to estimate projected costs, the capstone proposal for expanding The Grind was submitted to the Student Representative Assembly and Executive Board.
Since receiving their approval, the proposal has progressed to the quote-allocation stage, which must be completed before any money can be spent. Johnston and her team hope to have the quote-allocation stage completed by July so that construction may begin as soon as possible.
“Currently, The Grind has 45 seats. The first phase of the proposed expansion will be able to accommodate approximately 40 more seats,” Johnston said. “After this first phase, there are plans to add additional seats in December. This would bring about another 40 seats, bringing the total seating capacity up to 125.”
The proposed floor plan involves extending The Grind into what has been TwelvEighty’s event space. However, the design plans are meant to be executed such that the extension of The Grind may still be used for events.
Along with these changes, Johnston revealed the possibility of adding various bagel melts onto The Grind’s menu this year. There are no current plans to expand the kitchen or the staff.
The proposed Grind expansion poses an opportunity to offset TwelvEighty’s budget deficit. “While both establishments share the same budget, The Grind operates with a 61 per cent profit margin,” said Johnston.
Johnston added that detailed financial statements comparing The Grind and TwelveEighty will be available in the fall on the McMaster Students Union website. This will be through the release of the 2018-2019 audit, a process that occurs every year to assess the financial status of the MSU.
While the audited statements from 2017-2018 do not include financial information on The Grind, they reveal that TwelveEighty ended the year at a deficit of $275 842 based on May 1 2017 to Apr. 30, 2018 data. This is drastically higher than TwelveEighty’s budget deficit of $178 050 from the previous year. A 48 per cent reduction in beer and liquor sales accounts for a large portion of the budget imbalance.
It is too soon to accurately estimate the impact of The Grind expansion. If the expansion is fully completed and The Grind continues to succeed, then this will be very telling as to the power of molding university establishments to suit changing student interests.
By: Areej Ali
This past November marked the launch of “Tax-Free Tuesdays,” an initiative proposed by McMaster Students Union president Ikram Farah during the 2018 presidential election.
The pilot project, created in collaboration with McMaster Hospitality Services, entailed offering students a 13 per cent discount at La Piazza during the month of November.
Farah initially created the initiative in effort to promote food affordability on campus.
“Food insecurity is real. The MSU invests in the operations of the MSU Food Collective Centre to offer immediate food support to students,” said Farah in a Silhouette article about the project from November.
With the winter semester coming to an end, McMaster Hospitality Services director Chris Roberts has confirmed that “Tax-Free Tuesdays” project will not continue in the future.
The aim was to have increased traffic flow in La Piazza, which would offset the financial losses resulting from giving students the discount.
According to Roberts, La Piazza did not see increased traffic in November.
“The data clearly showed that our transactions on the Tax-Free Tuesdays were no different than previous Tuesdays ,which resulted in a significant loss in revenue over the course of the pilot,” said Roberts. “This indicates that students continued their usual habits regardless of the discount.”
He cites Union Market’s elimination of their boxed water, suggesting that McMaster Hospitality Services must continue to operate in a financially responsible manner.
As such, the “Tax-Free Tuesdays” project will likely not resurface next year.
When asked for her comment on McMaster Hospitality Services’ decision, Farah did not provide a response to The Silhouette.
There is a lack of clarity with respect to McMaster students’ feedback from the project, including whether or not they believe there was sufficient advertising from the MSU.
Farah and the MSU have also yet to publicly respond to Roberts’ comments and McMaster Hospitality Services’ decision.
“I believe there are other initiatives that we could look at that serve the needs of students who are financially challenged that will not affect our financials in a negative way,” said Roberts.
An example of one such initiative is Bridges Cafe’s new “Cards For Humanity” program, a pay it forward initiative through which students donate to other students.
According to Roberts, students can expect to see various food accessibility initiatives emerge, but “Tax-Free Tuesdays” will no longer be one of them.
By: Neda Pirouzmand
On March 18, Bridges Café unveiled its new “Cards for Humanity” student program.
“Cards” refer to one dollar donations that students can make at checkout in the café. Each donation will go towards a future student’s purchase.
There is a one hundred dollar cap on donations so that funds do not accumulate.
Chris Roberts, director of McMaster Hospitality Services, described the program as user-friendly.
“It’s quite simple. Donate a dollar when you can, or use a dollar when you need it,” he said. “Anyone can donate to the project when purchasing a meal and students can use up to three dollars at a time towards their food purchase.”
Roberts attributes the idea for the program to a McMaster student.
“A student had seen something similar at the 541 Eatery and believed it would be a good way to help students with food accessibility challenges,” Roberts said. “Hospitality Services was supportive of the idea and we have worked hard to get the program elements in place.”
541 Eatery & Exchange is a Hamilton café that uses a pay it forward initiative to give all community members a place at the table.
Café customers can donate a dollar to buy a button, and future customers can use buttons towards their meal.
It should be noted that the program will be funded exclusively via McMaster students, not the university. This may make it less sustainable in the long-term as the successes of the program will be contingent on students’ ability and willingness to donate.
In addition, pay it forward initiatives have the drawback of being vulnerable to abuse.
Students can use cards for humanity donations regardless of whether or not they face food insecurity because there exist no restrictions on program eligibility.
However, Roberts is not focused on those who may try to abuse the system. He maintains that the pilot program’s success will depend on whether it addresses food insecurity and raises awareness for postsecondary food insecurity in Canada.
“There are students who could come and use the program but they don’t because they tell me that they would rather give than receive,” said a Bridges employee named Maggie.
Roberts does not see this initiative expanding in the future as he hopes that the support provided from Bridges will meet the needs of students on campus.
The smooth operation of this program will depend on goodwill. If students do not abuse the program, donations will be allocated towards those who need them the most.
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By: Anastasia Richards
Our lifestyles tend to be disposable. Many of us are prone to throwing things away and replacing them without thinking twice about it. We reach for simplicity and convenience, regardless of the consequences.
The Repair Café, a grassroots organization based in Toronto, will be hosting their first event in Hamilton at the Worker’s Arts and Heritage Centre as part of the ongoing Division of Labour exhibit. Set to take place on March 30 from 1 to 4 p.m., the workshop will gather community members to learn how to fix things together and address sustainability.
The Repair Café launched in Amsterdam in May 2009. The philosophies of the event are all linked to promoting sustainability, helping out your neighbours and getting to know others in the community. In 2013, there was a small group of citizens in Toronto that heard of the event in Amsterdam and wanted to bring it to the greater Toronto area.
“Whether it be… electronics, sewing and mending, small motor repair, carpentry. Individuals that have the skill set come to the café, usually held in public spaces such as libraries or community centres and they teach people how to repair on their own,” explained Suzanne Carte, curator of the Division of Labour Exhibit at the Worker’s Arts and Heritage Centre.
Not only does the Repair Café provide you with the opportunity to learn to be handy, it provides an opportunity to meet people in your community. While you wait on your repair or even if you just want to stop by and see what it’s all about, you can get to know your fellow neighbours.
“With that, there may be some intergenerational conversation…talking about an object will lead to one’s life, uses for said object, storytelling and all of that. It's about building community and skill sharing too,” said Carte.
We live in an age where disposal and replacement are all too easy. Many of us are far too keen on replacing things once they’re slightly damaged. The Repair Café workshops aim to challenge this notion by facilitating an opportunity for people to learn how to be handy, as part of a community and on their own.
The workshops also aim to challenge gender roles that are present within the context of the work associated with repairs. The Repair Café creates an environment where preconceived notions about gender, such as who can sew and knit or do small-motor repairs, can be addressed and broken down.
The Repair Café wishes to create a comfortable and inviting atmosphere so that even those who do not want to come and get something fixed can still feel compelled to attend and be a part of the community. As an example, Carte will be bringing her iron.
“I could probably go and find out how to do it via a digital platform, but I really want to be able to sit down with a person who can take me through the steps, answer any questions that I have in how to better care and serve this object that then services me,” said Carte.
Attending the Repair Café will provide her with an opportunity to collaborate with others in her community, share stories with them, exchange knowledge and extend the lifetime of her appliance.
The Repair Café hopes to change people’s mindset. Every contribution helps to improve our sustainability practices and it can all begin by learning how to fix the little things.
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By: Andrew Mrozowski
Tucked away on Barton Street East are a ton of local Hamilton shops with a lot to offer. On Barton Street East and Emerald Street North, a coffee shop is quickly approaching its one-year anniversary. Aptly named Emerald Coffee Co, the space creates a larger than life quality that has been ten years in the making.
Owner Phil Green grew up in Montreal. For the past ten years, Green worked in the automotive industry and lived in the United States, but he yearned for change. Leaving his job with thoughts of opening a coffee shop at the back of his head, Green made the choice to move back to Canada and live in Hamilton.
“I was walking my dog and saw that this place had a lot of potential. The neighbourhood was filled with young families, but they had to walk 15 minutes to get a coffee…A coffees hop is the hub of a neighbourhood and I wanted to create that hub here,” said Green.
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In the summer of 2017, Green embarked out into Hamilton to try and find a place. Setting up home base on Barton Street East, the owner knew that he was taking a chance with this spot.
“I took a risk and opened in a location where most people wouldn’t have but once the idea was in my head, I wanted Barton Street. We wouldn’t have been the same if we opened somewhere else,” said Green.
The doors to Emerald Coffee Co. were officially set to open in February 2018 but had to be delayed as the building was not up to code. Green eventually opened a month later on March 31, 2018 and received an unanticipated warm welcome.
“It’s been great! The neighbourhood has been amazing, I’ve met amazing people, and the coffee scene in Hamilton is friendly. It doesn’t feel like competition here, it feels like we are all friends. There is a real sense of community,” said Green.
Emerald Coffee Co. is a unique coffee shop as everything they use is natural. Green makes his own vanilla syrup using vanilla beans, a rose syrup from dried rose petals, and goes to the United States to get hazelnut milk.
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With a wide range of espresso-based beverages such as lattes, and americanos, Green also has kombucha and cold-brew on tap all year around. Emerald Coffee Co. also gets in a different roasts of coffee every two weeks to keep things fresh. A fan-favourite of Emerald is their hazelnut latte made with real hazelnut milk instead of using traditional hazelnut syrup.
“We try to make everything as genuine as possible,” said Green.
About once a month, Green also develops a special seasonal drink. Bringing back a fan-favourite, the rose latte will be featured for the shop’s one-year anniversary along with one-dollar coffee throughout the last weekend of March.
Aside from coffee drinks, the shop also has sandwiches and salads for customers to enjoy as well as sweets from local Hamilton bakeries such as Donut Monster.
Currently, Green is trying to develop a way to bring a nightlife crowd to Barton Street East.
“It’s a really gay-friendly neighbourhood with a lot of the owners being queer, and we are welcoming to everyone. Hopefully in the near future, I’ll have some coffee cocktails to serve in the evening because we really need a nighttime crowd in the neighbourhood,” explained Green.
Isolated from the hustle and bustle of the downtown core, Emerald Coffee Co. is a great place to study or enjoy a great beverage with friends in a warm and inviting atmosphere amongst a community that is working together to show more of what Barton Street East has to offer.
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By: Natalie Clark
Calling all coffee addicts, there’s a new must try spot in town! Phin Coffee Bar is located at 804 King Street West. The Westdale neighbourhood spot is only a short walk from campus. The owner, Andrew Meas, launched the bar’s soft opening on Feb. 16 and has been committed to serving the Westdale community their best cup of coffee since.
This may be Meas’ first coffee shop, but he has lots of experience in the coffee industry and a lot of love for what he does.
After finishing his bachelor’s degree at the University of Toronto, Meas wasn’t sure what he wanted to do. His grandmother, who owned a café in New Zealand, invited him to make the trip to work for her and learn how to bake and make coffee.
Although Meas wasn’t a fan of the baking aspect of the café, he became intrigued by the coffee. Her returned back from New Zealand and starting working at Smile Tiger Coffee Roasters in Kitchener.
Soon after becoming a pro at brewing coffee, Meas made the decision to start planning his own coffee shop in June 2018. It was a decision of impulse and instinct, and he admits to a little bit of peer pressure.
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This pressure came in the form of the encouragement he had from his friends to take the next big step in career and open up Phin.
Meas quickly realized that opening up a coffee shop meant more than just knowing how to brew a good cup of coffee. While opening up Phin, Meas ran into some challenges, mostly administrative things he didn’t think of, like cups and insurance.
When choosing a location, Meas knew that the Westdale neighborhood would be the perfect place. The community’s charms and close proximity to McMaster were advantageous to the new business.
https://www.instagram.com/p/BuT7jn-BO-n/
Meas is aiming Phin Coffee Bar at students, professors and young adults, and being in the Westdale neighborhood accomplishes that for him.
When asked what he believes Phin will add to the Westdale community, Meas mentioned that he hopes it will create a lot of foot traffic, encourage the exploration of coffee and brew a reputable cup of coffee.
Meas sees coffee as a gateway into people’s lives, it’s a part of their routine and lifestyle, and Phin Coffee Bar aims to be that gateway by creating a cozy and approachable vibe in the Westdale community.
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