One Coffee’s Brunch Takeover at Chambar
This marks the 2nd annual “OneCoffee” brunch takeover, this year hosted by the Belgium restaurant, “Chambar”. Having never enjoyed brunch at “Chambar” before, I was doubly excited for what was to come. Last year we were celebrating “OneCoffee’s” single-serve coffee pods being 100% compostable, and this year we were gathered to acknowledge that fact, and help lead to some change.
Clocking in their 5th year, “One Coffee” is still Western Canada’s largest coffee roaster, operating out of Burnaby and Richmond. Details about the brand we would learn from “OneCoffee’s Q-Grader”, Tim Cole. He is one of Canada’s only certified coffee experts, much like what a sommelier is to wine. He earned this destination by passing several palette and scent tests. Meaning he has a “nose for coffee”.
And today he spoke to us on the quality of each pod and the amount of work that goes into their coffee. It begins with finding the right framers to grow the best and most sustainable beans. They pride themselves on being organic and fair trade, meaning that the farmers they work with get more than just a dollar a pound. Each batch is tested to ensure it is roasted to perfection. A process that concludes with their coffee being wrapped up in a 100% compostable pod, which is nothing but a mesh filter and no plastic: meaning no waste.
And now they have put 4 years of work into making their pods 100% compostable, they want other coffee pod producers to do the same. They are enlisting fans of their product and all those who care for the environment to sign their petition. A petition urging the Honourable Catherine McKenna, Minister of Environment and Climate Change to ban the sale of non-compostable coffee pods across Canada, and to enact legislation requiring all green-waste contractors across the country to accept 100% compostable coffee pods at their facilities. And all this comes at a perfect time when our city is already more aware and in the midst of decreasing its plastic waste by banning plastic straws.
So take 5 minutes and sign the petition by visiting the link below. There is also ways on how you can donate to the cause or share the petition to increase its awareness.
But now back to the coffee. Everything we tried today was brewed from a single serve machine. And we were recommended to sip each cup black, as is. The effective argument was, you don’t add cream or sugar to wine or beer, so why would you do it to coffee. Coffee, begins a similar product that is specially gathered and brewed with a specific flavour in mind.
The following three blends were chosen for today’s sampling given how they paired with our brunch items to come.
But first we started with a specialty crafted coffee cocktail.: “Friar Frappe”. “OneCoffee” French roast, Bailey’s Irish cream, green chartreuse, and mint. This was a great pick me up and got everyone in the mood for more coffee.
Then one by one we tried the Columbian, Ethiopian, and Peruvian blends
The “Colombian blend” was a mild cup with overtones of sweet wine. It is finished with clean and subtle notes of citrus and herbs.
The “Ethiopian blend” is grown in the rolling hills of Ethiopia. It is hand picked and gently washed, then sun-dried. It stars with floral notes and finishes off with a delicate and lingering flavour.
The “Peruvian blend” is a dark roast found in the uppermost regions of Peru. It is an understated coffee with a mildly acidic and rounded body. It is finished with the sweetness of honey sourced from neighbouring countries.
Our two-course brunch, started with a Belgium waffle served with a custom made “OneCoffee” Sumatran blended ganache. The waffle was sweet and fluffy, and the dipping sauce spiced, warming you up with its nutty tones.
The second course gave diners four options to choose from including granola and fruit yoghurt or a mushroom omelette.
I had the “Bob Matin” which was a deconstructed sandwich. You picked and curated each bite with either thin slices of prosciutto, sweet tomato, mashed avocado, a briny olive tapenade, softened Brie, a perfect soft boiled egg, and/or crunchy sourdough. I built it all into a full sandwich and enjoyed each colourful bite. This was best paired with “One Coffee’s Ethiopian blend”.
But the “Paella” was the most popular choice, and what majority of the room ordered. It was served in a skillet with one fried egg, curried orzo, hot Spanish chorizo, charred tomato salsa, cucumber, and pickled cilantro. This was a slightly spicy and hearty portion that paired best with “One Coffee’s Peruvian Blend”.
A delicious meal, some terrific coffee, and a brunch with a mission. For those looking to try “OneCoffee” 100% compostable coffee machine pods, they are available in “London Drugs, the organic isle of “Superstore”, “Choices, and “Whole Foods”.