The Beans

Our staff has tried all the beans that you can think of and all the ones you can’t. We chose Classic Gourmet Coffee (Ranked in the Top of Roasters by BlogTO).  They built the first coffee plant in North America with stainless steel from start to finish and with the consideration of conservation of energy and resources. And, they have consistently superior beans at the end of the roasting process. They get good coffee. And we have the best team to take their vision and put it in your cup.

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The Machine

Our machine, “Aurelia” by Nouva Simonelli, is what is used at the World Barista Championship.  Much like everything at Jimmy’s Coffee, our Espresso Machine is practical and easy-to-use but delivers a great performance and has a sleek design. It will satisfy your aesthetic and coffee tastes.

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The Grinder

Introducing the Mazzer Robur. Hopper: 1.8 kg. Weight: She’s a beast. Burrs: Conical burrs (From Wikipedia: steel burrs which allow them to grind effectively while rotating relatively slowly, usually below 500 rpm, reducing frictional heating of the ground coffee, thus preserving maximum aroma. Conical burr grinders are quieter and less likely to clog than disk grinders.) Time to grind a 19g double? 3.05 SECONDS. No, for real. Grinders are just as, if not more, important then your machine. A grinder can inadvertently heat the coffee – destroying the oils that make for great aroma, body and flavour. A grinder can have an inconsistent grind that will make your shots pull funny. And that’s just the beginning…