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By: Sonia Leung

If you cut me open, I would probably bleed coffee. If you find me on Instagram, you would probably find dozens of pictures of Americanos fondly filtered with slumber or gingham. My name is Sonia and I am a coffee addict. I wasn’t always this way though.

Summer after second year, I went job searching and landed a job as a barista at a cafe near McMaster. It was just a job — I needed to pay rent and my barista job afforded me that. Little did I know, I would eventually tumble down the rabbit hole of coffee and all things related.

At this point in my life, coffee was just a tool, a pick-me-up for the groggier of mornings and the occasional all-nighter for that extra resilient project that didn’t like when you tackled it. On such occasions, my virgin tongue would shudder in anticipation of the bitterness that the “double-double” imposed.

In the following months, however, I had the misfortune of developing lactose intolerance and my digestive system no longer responded amicably to the dairy component of my “double-double.” Soy and other dairy alternatives aren’t comparable as creamers and were not worth the 50 cent add-on.

Notably, in the same timeframe, I also decided to reduce my sugar intake as per my family history of diabetes. And so it went, I now drank my coffee black. This one change, though unassuming, would lead me to new discoveries.

1. To my surprise, coffee breath was no longer an issue. The culprit to the unanimously dreaded case of acute coffee-induced halitosis is dairy and sugar. Black coffee does not mark its territory! 

2. Black coffee has pleasant flavours even without creamer or sweetener stirred in.

3. Caffeine is a laxative. 

These findings were serendipitous; no longer must I channel my exhales carefully so as not to subject my peers to coffee breath. I also found that I enjoyed coffee much more without the embellishment the “double-double” calls for.

Tasting the flavour notes of coffee requires a few steps. First, inhale. Gently waft in the smell of your cup of java. Let the aroma saturate your nasal cavity, hold your breath for a brief moment, and exhale. Your olfactory senses contribute to your perception of taste, so this step primes you for optimal enjoyment of coffee. Then, take another breath, drink some coffee, and swish it around your mouth and let it evenly coat your tongue for a few seconds. After you swallow it, exhale through your nose. Discernment of flavour notes comes with practice, but the first two domains of flavour you will experience are fruity (from varying levels of acidity) and nutty (varies between crops of coffee and levels of roastedness). Graduation from this dichotomy of flavour entails experiencing other tones. Three cheers to you if you taste that your coffee is earthy, herby, spicy or flowery.

Due to my penchant for flavour, I made the switch from drip coffee to Americano (FYI, Americano is a mix of espresso and hot water). The subtleties of flavour aren’t so subtle in such a beverage.

Drop the cream and sugar in your coffee if you’re feeling a little adventurous today. And in case you’re wondering, the best coffee I’ve had in Hamilton is the Americano from Pinecone Coffee Co. on John Street South.

Pinecone Coffee Co.

175 John St. S.

Pinecone is the youngest addition, only opening its doors two months ago, and is already offering a fresh set of unique practices to set itself apart. This Corktown cafe offers the increasingly popular Aeropress as a brew method for your choice of Phil and Sebastian roasted coffees, Spanish lattes, and some unique seasonal beverages. These items pair perfectly with the spaces’ bright, clean, modern white interior crossed with wooden cabin accents, a charming back alley “patio” and large open windows complete with stained glass.

Originally hailing from Victoria Island, owner Denise Higginson has taken her love of coffee around the continent, and cites some of the cafes in the larger scenes as a source of inspiration and aspiration, “I think every neighbourhood in Hamilton should have a great coffee shop. A lot of cities have that and it would be great if Hamilton could have that too. In Vancouver, one block could have two really good coffee shops but they’ll have their own flavour.”

Having its own flavour seems to be a prevalent theme for Pinecone, whose cool marble and light wooden interior, set it apart from the more rustic décor that local cafes have often gravitated towards. Pinecone is a breath of fresh air, and the community of office workers and residents have visibly embraced this charming and bustling space. Students should take note: come September, this atmosphere is perfect for those in need of a break from crowded libraries.

As excellent as Pinecone currently is, it is still very much a café in its infancy that has already successfully set itself apart in terms of service and aesthetic, and they are certainly worth keeping an eye moving forward. If the new coffee shops expected to open in town have the passion, friendliness and innovative spirit that Pinecone Coffee Co. has, Hamilton will become a coffee hotspot in no time.

Finch Espresso Bar

601 Upper James Street

While residents of the downtown core are no longer strangers to a fair share of independent coffees, the Hamilton mountain area has remained largely a coffee dead zone. Unlike downtown, which has understandably been the centre of the coffee scenes growth, the mountain has been a challenging area due to busy roads and an overwhelming amount of drivers instead of cyclists, walkers and commuters that have allowed downtown businesses to enjoy a more consistent set of foot traffic.

Finch, which opened its doors in April 2014, breaks the coffee dry spell in a big way, finally providing a space for mountain residents to get expertly crafted espressos and pour-over brews from Pilot Coffee roasters, while still being easily accessible to curious downtown residents via a short bus ride.

The wide selection of hot and cold tastes, along with several more dynamic and complex offerings is definitely a treat for coffee fans or those looking to expand their palette. Owner Jess Ramsay’s passion and adoration for coffee, in all its complexities and variety, comes through its menu offerings. The Elevens (Jess’ personal favourite) is a perfect introduction to the fruitier and brighter side of coffee, a character that is unfortunately absent in cheap, over roasted and consequently bitter coffees, and the blend is rounded off surprisingly-well by steamed milk in your choice of latte, cappuccino or flat white, and a solid selection of Cake and Loaf baked goods.

Finch’s Signature Drink summer menu includes iced espresso, mixed with your choice of bitters, syrups, tonic water or mint. Also unique to the espresso bar is Nitro Cold Brewed coffee, which is brewed for 16 hours, kegged and infused with nitrogen, which gives the drink a strong resemblance to beer more so then coffee. Those in need of something on the sweeter side still have a selection of Italian sodas, ice mochas and highly recommended ice cream floats.

“Being an independent café makes you more approachable, I find. You don’t go into a Starbucks and ask what their different drinks are and what they can do differently for you, whereas here I get people all the time asking. It’s a door to get people talking about coffee and explain the differences, and how the different milk drinks are going to make your coffee taste, and then you can talk more about the roast too.”  So far, Finch has hosted a brew tasting session, summer drink launch party, and is planning a home brewing class later this month.

“I’d always like to push the boundary of what we are offering, and keep our quality going up,” said Jess, who wishes to expand her espresso bar offerings of single-origin coffees, while simultaneously fostering a friendly community space to share with friends and neighbours, and hopefully educate more curious drinkers about her own passion.

Whether you’re thinking of visiting from downtown, or already a mountain resident, the trip to Finch Espresso Bar is well worth it: Finch has some of the best espresso in town, and they’re only looking to improve and educate from here on out.

Cafe Oranje

312 King Street E.

Pronounced “Oh-Rahn-yuh” (but “orange” works just fine), Café Oranje is a modern Dutch-styled café, opened in August 2013, that delivers a delicious variety of brewed coffees from a large variety of local rosters and fresh Dutch sandwiches and desserts. While the Dutch origins are undoubtedly laced throughout the interior decor, and locally sourced baked goods are accompanied by sweet, in-house made stroopwafels, owner Christopher Godwaldt still lets the quality of the coffee take centre stage, offering one of the largest selections of locally roasted coffees in town.

“The standard trend right now, especially in Canada, is for a café to choose a roaster and sit with that roaster,” said Christopher. “Hamilton has six roasters that are doing really great things with coffee and each one of them sources their beans differently, each one of them roasts their beans differently, each one of them looks for different things in the flavour profiles… and I wanted a place in Hamilton where you could grab coffee from any of those places.”

The excellently balanced Oranje House blend is a highly recommended introduction to go with your sandwich, salad, or pie. The “Goldilocks” roast has become a favourite among locals and international coffee loving travellers alike. Local roaster Hero created the beloved blend of Indian Monsoon Malabar bean and Papa New Guinea. The Indian Monsoon is harvested and stored in seaside silos, during monsoon season, which weathers the beans and mimics the conditions coffee beans would experience on trader ships from the Dutch East Indies trading companies in the eighteen and nineteenth centuries.

For summer drinks, Oranje has an excellent cold brew that can even be purchased in a bottle to take home, as well as a weekly staff-pick item, that has so far featured Southern Sweet Tea, Coffee Raspberry Granita and Vietnamese Iced Coffee.

Oranje has easily become a stand-out in the International Village community of the city, and its incredible amount of quality menu items makes it an easy recommendation. This café truly has something for everyone which is a commendable feat for a relatively young café with no signs of stopping there. Christopher is setting his eyes on possible expansion opportunities for his own café and the larger café community, the latter of which he hopes to help develop through barista training spaces and competition.

In the midst of midterms, assignments and all-nighters, coffeehouses and cafés can be a student’s best friend. We get our caffeinated boost, often multiple times a day, and dispose single-use coffee cups into waste, recycling or green bins.

Consumers often feel throwing their coffee cups into recycling or green bins is enough, and as far as the majority is aware, this means they are recycled or composted and we are moving towards a more sustainable future.

But contrary to this belief, landfills in Hamilton and Toronto receive over 1 million coffee cups per day. The standard coffee cup used by big chains such as Starbucks, Tim Horton’s and William’s Café contain a polyethylene coating around the paper cup as well as the rim to prevent the cup from soaking. Non-recyclable ink is used for the graphics on the cup, and it seeps into the paper itself.

In Hamilton, coffee cups are directed towards organic waste piles, ready for composting. However, Joel McCormick, Manager of the Central Composting Facility in Hamilton states, “coffee cups can be the largest contaminant of waste processing facilities other than polyethylene bags themselves.”

Once a coffee cup has arrived to a waste processing plant, it undergoes organic treatment to degrade the paper layer. The polyethylene layer remains, and what was once a coffee cup devolves into a pseudo-plastic bag. These plastic components are then sorted in the “hurricane” phase and piled with other organics that are shipped to a landfill.

However, unlike Hamilton, most North American waste processing plants are not capable of treating coffee cups as organic waste. Instead, they are usually shipped to landfills, recyclable components and all.

A report by Entec Consulting in 2009 further emphasized that the cost to process coffee cups outweighs their overall financial gain, and that it is best to continue treating coffee cups in the “waste” stream of processing plants. Any profits the plant receives in selling batches of recycled paper are threatened due to the increased likelihood of polyethylene contamination− a threat that can be reduced if waste processing plants are upgraded.

Yet the need to place convenience over sustainability remains a uniquely North-American problem. In Europe for example, homemade coffee is increasing in popularity, and in China, paper cups are not used.  The over-consumption of coffee cups is not a global issue, thus policymakers cannot examine our European counterparts for possible solutions. In some cases, simply increasing consumer knowledge can produce results. In an IPSOS focus group in 2009, over 90 percent of Torontonians believed coffee cups are recyclable. In addition, 70 percent of coffee cups received at a landfill are used as a part of daily routine. If these individuals were to use reusable coffee cups, reduce caffeine consumption and/or use Styrofoam cups, the amount of single-use coffee cups in landfills is estimated to decline by 65 percent.

Initiatives that can be implemented right at McMaster University include the use of designated coffee-cup bins. This ensures sorting of the single-use cups before they enter the waste processing facility, thereby reducing the risk of contamination with other mixed paper and organic products. Not only will this reduce contamination, it works to debunk the myth of recyclable coffee cups. Further, students are recommended to take advantage of sustainability programs put in place by coffee giants like Tim Horton’s, where using a reusable cup takes 10 cents off your purchase; and Starbucks, which uses coffee cups made of 10 percent recycled fibers, the provincial maximum.

The success of future sustainability programs relies on transparency to the public, making it clear that the city discourages use of single-use coffee cups that are not recyclable or sustainable with our resources.

 

Slider image by Joe Hsu / My Sight, as You See on Flickr

Tim Hortons has taken another step in asserting itself as a heavyweight in the coffee industry battle against its rivals. Following in the footsteps of other chains like Starbucks and Second Cup, Tim Hortons has introduced a cardboard coffee cup sleeve for hot beverages that will protect customers against burns in lieu of the traditional double-cup method.

As outlined by official policy, the sleeves will accompany beverages that are hot to the touch, such as tea, but can be requested for use with other hot beverages. The recent switch to sleeves satisfies a demand customers have been making for some time.

Alexandra Cygal, a Tim Hortons representative, explains the length delay saying, “We’ve considered [introducing the sleeves] before… but the one we’ve chosen now uses less material and has tested better than ones we’ve tried before.”

The sleeve endured rigorous testing in focus groups before finally making its debut last week.

To create buzz, Tim Hortons is taking unique measures to introduce the new coffee sleeves. In the United Arab Emirates, Tim Hortons has partnered with regional newspaper Gulf News to create the “Headline News Cup Sleeve”. The sleeve will be adorned with news-related tweets from the Gulf News Twitter account and updated hourly to feature important events from across the country. This innovative use of sleeves lends added value to a cup of coffee, but is only available in fourteen stores across the UAE.

The cup sleeves have since made their way to McMaster where they will be protecting students’ hands from their scalding hot drinks. While they won’t play host to news headlines, the sleeves will be a more environmentally conscious option than the conventional double-cup method many have become used to. There are two sides to the coin, as Macleans reports, with one poster on an online discussion thread suggesting that, “A Real Canadian would simply drink their Timmies wearing their hockey gloves.” Without going to that extent, Tim Hortons could encourage customers to bring their own reusable mugs to cut down on waste.

Photo credit: Tomi Milos / Features Editor

 

Pretty soon, grande mocha lattes, caramel macchiatos and strawberry frappuccinos will be mere footsteps away with the arrival of Starbucks on campus. Now you can reward your tastebuds for long hours spent at the library – but prepare your wallets for the arrival of the high-end coffee chain.

Shortly after the abrupt closure of the McMaster University Student Centre location of Williams Fresh Café in June, Hospitality Services announced what many students have long hoped for: a campus Starbucks.

Dale Adams, Associate Manager of Hospitality Services, is the project lead on the incoming Starbucks. He offered insight into the decline of Williams, and what Starbucks has in store for the now-vacant space in MUSC.

“Simply put, the [Williams] business started to decline and we felt we needed to make a move. We checked out other proprietors and decided to go with Starbucks. It was the best fit,” he said.

Transitioning to Starbucks has actually been several years in the making. “The decision had been tossed around for about two years now and last year it didn’t work out so we continued with Williams. This year we’ve made big steps and are moving forward with it,” Adams explained.

Construction is set to begin at the end of August, and Starbucks won’t be opening its doors until at least the end of October, or more probably, early November. The remodeling will retain the basic structure of Williams’ previous setup and the tables and chairs will remain, but the enclosure is going to be altered to achieve the now-iconic Starbucks look.

For those looking for autumn employment, Adams hinted that Starbucks could be on one’s list of prospects. “The baristas will most likely be students,” he said. “We might do a small job fair… It depends on how many employees we’re looking to bring on.”

What we can probably be sure of are the long lineups and hallway congestion that heralded the first few weeks of Booster Juice being in business.

 

Ronald Leung / Silhouette Staff

 

	Caffeine	Adderall (and other psycho-stimulants)	Energy Drinks	Sleep
Availability	Found in most tea bags, coffee products (not decaf, obviously), and your local coffee shop.	Legally only distributed as a prescribed medication. Not meant to be used as a studying stimulant.	Readily purchasable at supermarkets and convenience stores.	No money required for purchase. Only investment needed is a time commitment.
Effectiveness	Depends widely on each individual. Some live by caffeine, some feel it does nothing to boost energy. Caffeine tolerance can also build, requiring increasingly large portions.	Has varying effects, but most users describe having the ability to zero-in on a task with stringent focus for hours on end.	Energy drinks are simply heavily-caffeinated drinks, so they would have the amplified effects of a cup of coffee.	Requires multiple sessions of adequate sleep, but the effects pay off by allowing for more energy-filled and focused study sessions
Side-Effects	Twitching/uncontrolled muscle movements, sleep problems, loss of appetite.	Headaches, inability to fall asleep, dry mouth, restlessness. More serious side effects include difficulty breathing, migraines, seizures, depression.	Dizziness, insomnia, irregular heart rate, agitation, breathing problems, tremors.	(In healthy amounts) better memory, mood, and immune system. Balanced appetite, more logical thinking process.

By: Ronald Leung

 

We’re a pretty diverse bunch here at McMaster, but perhaps one of the common threads that hold us together is our love for caffeine. If you’re anything like me, it becomes a habit that will slowly burn through your pocket. Never fear! The following is an analysis of where exactly you can find the cheapest coffee, and some other sustenance, on campus.

	Pros	Cons
Tim Hortons (MUSC)	-        Reasonable prices ranging from $1.24-$1.90-        A wide range of sizes, from x-small to x- large -        Central location in MUSC -        Accepts student cards	-        Long lines at peak times-        No substantial food items are sold (only donuts and Timbits)
The Union Market (MUSC)	-        $1.30 and $1.45 for medium and large coffees-        Large assortment of snacks and other food -        Less expensive salads ($4.99) compared to La Piazza or Centro -        Central location in MUSC	-        Doesn’t accept student card/meal plan
House of Games (MUSC, Basement level)	-        Best curry (vegetarian option available!) on campus-        Only place to sell bubble tea on campus -        Huge variety of bubble tea flavours -        Sells other food such as Jamaican patties and samosas, as well as specialty beverages and snacks -        Large collection of video and arcade games to enjoy	-        Doesn’t accept student card/meal plan
Caffeine: The Elements (BSB)	-        Great cupcakes-        Sells large assortment of drinks, snacks, and baked goods -        Cozy sitting area -        Accepts student cards	-        Location is not very convenient (unless you frequent BSB a lot)
Williams (MUSC, HSC first and second floor)	-        Large selection of hot drinks in addition to coffee: speciality lattes, hot chocolate, cappuccinos, etc.-        Convenient location to grab a bite during study sessions (two locations in the HSC alone, one right beside Health Sciences Library) -        Filling meals consisting of wraps, salads, or fresh-made paninis -        Many baked goods and snacks -        Good assortment of cold drinks, such as Ice Caps or Fruity Chillers -        Accepts student cards	-        Prices (especially for the speciality drinks) can be much higher than other places-        Long lines at peak times

By: Devra Charney

 

3 out of 4 beans

Address: 1020 King Street West (in Westdale), 905-777-8100

Hours: Monday – Friday 7 a.m. to 11 p.m.; Saturday 8 a.m. to 11 p.m.; Sunday 8 a.m. to 10 p.m.

Coffee in Westdale often means one place: My Dog Joe. On any given day, this locally and independently owned coffee house is packed with students huddled over laptops and friends catching up over a cup of joe (pun intended). Food produced locally or on premises, accompanied with an eclectic collection of used furnishings and paintings by local artists, accounts for MDJ’s appeal to hip university students – and the free WiFi doesn’t hurt either. Due to its popularity among students and members of the community, it can be difficult to find a seat on weekday evenings, and so a placard at each table gently reminds customers to limit their stay to 45 minutes during peak hours.

Owners Alice, Bruce, and Roger proudly proclaim on their website that they “sell only fair trade, organic, shade grown coffee” and use “as many local, natural and organic products” as possible. Although this pushes most drinks and baked goods onto the more expensive side of the scale, there are still affordable options available. A variety of teas ($1.75) complements pricier drink options such as flavoured mochas  ($4.15). A stylized blackboard menu bills the food as “hearty and healthy,” ranging from decadent treats, like the vegan macaroons ($1.50), to full meals, like the four-cheese and spinach quiche ($7.75).

Their three-cheese Panini ($3.95) is what keeps me coming back on a regular basis. Like all of their Panini options – which include Turkey and Brie ($7.95), free-range chicken ($7.95), and vegetarian ($5.95) – it is grilled on a 9-grain bun with garlic mayo. Served with ketchup on the side, it has all the comfort of homemade grilled cheese, but with a gourmet flare. House specialty muffins are available in sweet ($2.50) or savoury ($2.75). Moist and dense, the cranberry-blueberry muffin is bursting with juicy berries and yet subtle in its sweetness. For those seeking an alternative to standard coffee (large $2.09) Caramel-vanilla ($4.15) balances the flavour without overpowering it. Along with most of their other specialty drinks, it is available either hot or iced.

The only variable factor at My Dog Joe is the service. While many servers are knowledgeable and attentive, some give me second thoughts about staying. Upon asking for less ice in my drink, I was given an abrupt “No,” followed by a condescending, “that’s what the recipe calls for.” My receipt was then crumpled and discarded before I could ask for a copy. Despite occurrences like this, though, polite service is just as common. Many servers are willing to accommodate customers’ needs, and in compensation for this incident, I was given a voucher for a free coffee on my next visit. It is the consideration of servers like this, coupled with consistently high quality food and drinks, that ensures I remain a regular customer.