Butter Knife is the blend that puts us on the map. It is our house espresso blend and is used in our shops daily. It's our most popular coffee for a good reason; it's a classic coffee with a modern approach. This medium roast has been perfectly developed and used in our shops for over ten years. It embodies the traditional approach to the espresso profile, a real crowd-pleaser.
Butter Knife is rich, thick, sweet, and sticky. It's a workhorse for the everyday coffee drinker and comes in a 340g and 5lb bag. Butterknife espresso is the coffee you can drink a million of and want another—an easy-to-use and drink espresso.
The best part about Butter knife is you don't need expensive equipment to get the most out of these beans. The roast is developed with a wide range of use. You can enjoy this espresso in your filter machine or Aeropress. The result of the brew is always a rich, sticky sweet, low acidity coffee, versatile enough for any use.
Suggested espresso recipe of 1:2 coffee to water ratio in 28-32 seconds. For filter, try a 1:16 coffee-to-water ratio.
For over a decade, Butterknife has been Toronto's coffee of choice. If you want the taste of downtown in the comfort of your home, secure a bag now.
ABOUT THE BLEND
The main component of our Butter Knife Blend comes from Brazil. Serra Negra, or "black mountain," is a Brazilian profile that captures the most classic flavour profile from Minas Gerais, the growing region including Carmo de Minas. This coffee is a reasonably priced workhorse, making it a staple blend component. We cup for nuttiness, low acidity, and a heavy body.
Due to the climate, growing varieties, and picking and processing styles, Brazilian Naturals also tend to express different flavours than naturally processed coffees elsewhere. While they often show prominent fruit characteristics, the taste is closer to a coffee-cherry pulp than the blueberry and strawberry notes we see from the finest Ethiopian Naturals. Brazil Naturals also tend to have lower acidity and heavier body or texture in the cup.
The natural process of the Brazilian beans makes a difference here. The fruit is not removed until after the beans are thoroughly dried. Microorganisms present in the fruit and the environment will create fermentation in the coffee until it is completely dried and takes 15–25 days on average.
Everyone knows Colombian coffee or thinks they do. To get to know Colombian coffee is to travel thousands of miles to see the country. Then, taste hundreds of cups, and wear out dozens of hiking boots touring coffee farms as our importer does.
Coffee came to Colombia in the late 1700s. The first plantings were in the north of the country. Coffee plants spread throughout the 19th century, with a smaller-than-average farm size more commonly found in other Latin American countries. Colombia still produces Arabica coffee exclusively. Our offerings come from the southwestern departments of Cauca and Huila, which have higher-altitude farms. This shines through in the more complex flavour and heightened chocolatey profiles.
Commercial production and export of coffee started in the first decade of the 1800s but remained somewhat limited until the 20th century. The establishment of the Federación Nacional de Cafeteros de Colombia was a tremendous boost to the national coffee industry. Colombia quickly established itself as a significant coffee-growing region, vying with Brazil for the top global producer. The Federación Nacional de Cafeteros de Colombia is a prominent NGO providing various services and support to coffee producers. Regardless of the size of their landholdings or production volume, the FNC helps out.
The FNC also guarantees a purchase price for any coffee grown in Colombia, providing farmers with financial security. This is designed to eliminate some market pressures and provide reliable income to the coffee sector. The scientific arm of the organization, Cenicafé, is devoted to research, development, dissemination, and support throughout the country. They provide A wide-ranging extension service employing more than 1,500 field workers. They are deployed to consult farmers on soil management, processing techniques, variety selection, disease prevention and treatment, and other agricultural aspects of coffee farming. A tax is imposed on all coffee exports to fund this work and the FNC's other provisions and protections.
Since our earliest days, our importer has had boots on the ground and spoons in the cup there. We fall in love repeatedly with the regional variations, the varieties, the landscape, and the producers themselves. Our work-sourcing of robust and versatile workhorse coffees will keep you coming back for more.