Announcing Road Coffee Co. Retail Bags

 
 

We recently launched our retail coffee bags and we couldn’t be more excited! Creating these bags was an interesting process in itself because it was important for us to capture the essence of Road Coffee Co. in the aesthetic components and overall experience. Though we were eager to start selling retail, we took the time for intentional development, as we didn’t want to compromise in the area of product or packaging.

Parallel to life, we are often tempted to take short cuts and cut corners to speed up the process and get to where we’re going more quickly. But, as we continue to learn, anything worth doing requires dedicated time for research and exploration in order to get the results we’re really seeking.

 
 

Road Coffee Co. retail bags come in both 16oz (1lb) and 8oz (1/2lb) bags to suit your lifestyle needs. You can find our retail bags in Saskatoon, SK at Wallstreet Common and a selection of stores and Cafés to be announced soon!

 

See you on the Road. 

A Taste of Saskatchewan

“I need another Affogato now! …Please!”

– This was a phrase we heard countless times throughout the festival.

 
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This year we had the privilege of being a part of the 20th anniversary edition of A Taste of Saskatchewan; a weeklong festival in Kiwanis park (next to the Delta Bessborough). The festival exists to showcase Saskatoon’s beverage and restaurant industry.  

As a new local business we had a wonderful time getting to know people from the other establishments. There was a sense of camaraderie that was unexpected and delightful; many businesses were friendly and helpful in sharing their past experiences and tips for having a successful event!

We had a smaller menu for the festival, which included Affogato (vanilla ice cream and espresso). This was our most popular item, often enjoyed as dessert, “the main course” and sometimes even for breakfast! Some of the other favourites were Cold Brew Coffee, Iced Lattes, Iced Chai Lattes and a classic Americano. 

All is well until something breaks. We had a brief moment of alarm Thursday morning when our main espresso grinder went down. We were on a time crunch with the festival about to start for the day and still hadn’t got it up and grinding! Luckily one of our equipment suppliers at National Cappuccino in Calgary came to our rescue, talking us through how to fix this essential cog in our well-oiled machine over the phone. Within moments we were back to slinging drinks and satisfying the cravings of our soon-to-be caffeinated customers.

Though the Taste of Saskatchewan is all about the food and drinks, it’s nothing without all the people who come and experience it! Thank you to everyone who came out, we are already looking forward to next year!

Festival season continues, with The Broadway Fringe Festival around the corner see you there from July 30th – August 9th.

See you on the Road. 

Let’s be honest, coffee is just dirty water...

...unless you care about the variables, that is. Controlling the variables is what makes coffee an art form; it’s all about intentionality.

 
 

Coffee has been a consuming passion of mine for a decade. The more I learn about the industry, the more I realize there is to discover. My background in international development, which has taken me overseas numerous times has increased my passion for working with famers and seeing them receive fair payment for their product and get the recognition they deserve. Spending time with tea famers in Nepal and coffee farmers in Mexico and Panama and elsewhere - seeing their efforts and hard work first hand, has fuelled my desire for work with coffee. Through it all I have come to realize the importance of intentionality during the entire coffee production process, from origin to cup.   

Intentionality in controlling the variables comes down to ensuring quality at every step in the coffee-making process. Variables exist to be controlled. Fond in every stage of the process, they determine the very nature of the end product.

The variables include:
- Farming (water, temperature, shade, altitude – some of the finest coffees grow at altitudes between 1,000-2,000)
- Processing (washed, semi-washed, natural dry process – quality control)
- Roasting (length of roasting time, heat source, temperature, and airflow)
- Extraction (size of dose, grind, water temperature, and agitation)

It’s fascinating to think of all the work and skill that goes into one cup of coffee. Understanding the entirety of the process has brought me to appreciate and respect those working in the industry, and increased my personal standards of excellence when it comes to roasting and being a barista. 

As baristas we pride ourselves on carrying that same quality into every cup.

Alisha