museo

holiday hours

noreply@blogger.com (yakym) — Sat, 20 Dec 2008 18:45:00 +0000

We'll be here serving up Saskatoon's best coffee and espresso for our normal hours through the holiday season with the exception of being closed at five on Christmas Eve and New Years Eve, and closed on Christmas Day. Otherwise, we're open our usual 9-6.

Happy Holidays!

museo for the holidays

noreply@blogger.com (yakym) — Wed, 17 Dec 2008 20:11:00 +0000

It's that time of year again, when the temperature drops, and your need for delicious warm coffee to energize you through the day goes way up. To that tune, our roaster has revitalized their coffee menu with some fresh coffee (of the unroasted kind... we get their roasted coffee weekly, so it's always fresh). As you may know, the very finest green coffees lose a lot of their complexity 4-6 months after harvest and processing. To my knowledge, 49th Parallel is one of the few companies that rotate their green coffee menu to keep their offerings cutting edge.

To the chase, here are their new origins:

Ethiopia
-Bagersh
-Dara Washed
-Koke Gr 1
-Kaharian
-Rakasa
-Adem Bedane

Kenya
-Rioki Estate
-Mt. Kenya

Costa Rica
-Herbazu
-Montes D'Oro honey process

Guatemala
-Finca La Perla

El Salvador
Miralvalle Cup of Excellence #24

We also have a selection of coffee and tea brewing equipment in from Bodum, Eva Solo and Brewt, to get the most out of your coffee and tea. Hope to see you this holiday season :)

Closed this Remembrance Day

noreply@blogger.com (yakym) — Sat, 08 Nov 2008 23:21:00 +0000

Just a note that Museo will be closed to observe Remembrance Day, this Tuesday November 11th.

preparing for national championships oct 21-22

noreply@blogger.com (yakym) — Sat, 27 Sep 2008 02:21:00 +0000

The time is drawing near: Canada's National Barista Championships are approaching, this October 21-22 in Montreal.

Although the mere thought of barista competions get my heart racing, as there is no more nervewracking event I've been in (this includes Track Cycling Nationals in Victoria, which I competed in 2006), preparation for the event is falling into place beautifully.

For the event, this will include creating a new blend slightly different than 49th Parallel's Epic we use daily at Museo. We will be debuting this mystery coffee about a week before competition in the cafe. Our signature drink will roughly be the same, however the serving method will change, as well as a few of the ingredients. For those that don't recall, the signature drink was a three part drink of espresso, saskatoon berry reduction and a creme fraiche concoction including cinnamon and orange oil. Lastly, training and prep work for the event is constantly progressing, and we'll be getting more into that in the coming weeks.

Museo will be launching a competition microsite with more information in about 10 days.

new patio now open

noreply@blogger.com (yakym) — Wed, 25 Jun 2008 06:34:00 +0000

Museo's riverview patio is now open for the public - offering the only waterfront view at any restaurant in Saskatoon.

Museo - 2nd at Prairie Regional Barista Championships

noreply@blogger.com (yakym) — Thu, 29 May 2008 15:55:00 +0000

Museo Coffee, represented by owner/barista Jimmy Oneschuk, placed 2nd this weekend (May 24-25) at the Prairie Regional Barista Championship in Calgary.

The competition is based on serving four cappuccinos, four espressos and four signature drinks (of the barista's own design) in 15 minutes, a format used internationally. Baristas are marked on their technical skills in preparation and on the sensory qualities of their drinks, as well as their overall presentation style. Museo was the sole shop from Saskatchewan, with 13 competitors competing.

Museo placed high in the signature drink category, using an interactive style of separating the espresso and the other drink components, and having the judges combine the ingredients, tasting after each addition. Museo's drink consisted of the base espresso shot, with a Saskatoon berry reduction and a cream infusion of creme fraiche, orange oil, honey and cinnamon. The choice of these ingredients and the serving style is intended to create a sense of suspense for the judges, since I've never heard of creme fraiche being used in a signature drink or in espresso preparation in general.

Museo will compete at the National Championships this fall in Montreal, and a win there means advancement to the World Championships.

summer employment ops

noreply@blogger.com (yakym) — Wed, 21 May 2008 01:28:00 +0000

Ah yes, it's the time of year again when winter relents and gives us the kind of weather that allows us to drink espresso outdoors... that, and the other time of year where we're on the lookout for new baristas, kitchen helpers and dishwashers.

If you're interested, or know someone who might, have them drop of a resume w/ cover letter at Museo World Headquarters, 950 Spadina Cres (aka the Mendel).

:)

vote for us in Planet S - Best of Saskatoon 2008

noreply@blogger.com (yakym) — Fri, 14 Mar 2008 03:31:00 +0000

It's that time of year again, when Saskatonians put pen to newsprint and vote for the Best Of... and of course, there are a few categories to vote in, but the one we want you to vote in is Best Coffeeshop... if quality coffee matters to you and we've managed to improve your quality of life through what we do, please take the five minutes to vote for us, and pop the entry in your nearest mailbox.

If we win, I promise you we'll have a badass party not to be forgotten :)

-jimmy

the new espresso upgrade

noreply@blogger.com (yakym) — Tue, 11 Mar 2008 21:38:00 +0000

You'll notice this upgrade in a couple ways, the most obvious being our new espresso grinder, the Anfim Supercaimano, is a lot quieter than the Mazzer it replaces.

We hope you notice it more in the cup - this grinder is a lot more adjustable and is a boon to pulling more consistent shots at our coffeebar. While we can program the amount of coffee we grind per shot, what this actually allows us to do is be more methodical and ensure our shots are pouring at the ideal extraction ratio that we've determined in our coffee lab. All our baristas love this grinder.

Best of all, the quality of your espresso is less effected by the approach of your barista that particular visit and now rests more on a few other things:

A) the particular batch of espresso from our roaster (is the coffee too fresh and still off-gassing?)

B) how busy it is at our shop. if we've pulled 40 shots in the last hour, there's the possibility the shot might not be as good than say a quieter weekday afternoon. then again, you might get an amazing shot on a hopping saturday morning.

But I'm pretty happy to say we don't rest on our laurels, and there has never been as good of a time as now to be a Museo coffee fanatic.

new coffees from novo and 49th Parallel

noreply@blogger.com (yakym) — Mon, 28 Jan 2008 19:09:00 +0000

Coffee lovers, we have good news. Novo has released several new coffees and 49th has almost entirely redone their coffee menu with what should be a more differentiated/varied lineup. Novo is already in stock, and the new 49th will be here late on Friday February 8th.

As our man Mark often says, "this indeed is the rich man's dilemma..."

From Novo:
La Josefina, Colombia
Cherry tones throughout with caramel and brown sugar. -jimmy

La Alondra, Colombia
Honey and rosemary, touching on gingerbread as the cup cools. -jimmy

From 49th Parallel (all descriptions from the roaster):
Rwanda Buremera
Apricot, chocolate and lemon are all profiled in this fresh tasting offering. Evenly balanced with a complimenting acidity that smoothens out with soft florals. The syrupy body completes this coffee well into the finish.

Kenya Mwiria AA Top
The sweet acidity sparkles on the palate. Crisp lemon, raspberry, and orange marmalade are featured. Well rounded with a soft finish.

Colombia Antioquia
A classic bittersweet Colombia that is perfectly balanced with fruit and caramel. Soft aromas of vanilla baffle the senses. Freshly squeezed orange juice and dominated by sweet caramel.

Panama Paso Ancho Estate
Beautiful strawberry jam notes blossom from the first sip. Caramels and chocolate emerge and give a heavier depth of flavour. Smooth, sweet, and delicious.

Yirg Konga Co-op
Introduced with aromas of raspberry lemonade and moving towards delicate notes of white pepper on the palate. It is genuinely creamy with a smooth and heavy body.

Papua New Guinea Kunjun Estate A (notes pending)

Ethiopian Limu (notes pending)

soup!

noreply@blogger.com (yakym) — Sun, 27 Jan 2008 19:45:00 +0000

To ward off the winter blues, museo is now pleased to offer soup alongside our food menu. this is not just any soup - it's all from scratch, using our own house made veggie stock. $4 gets you a large bowl with a slice of Christie's sourdough. Our current rotation features Italian Tomato Rustica, Chipotle Pumpkin, Potato Leek, and a few others.

museo in the media

noreply@blogger.com (yakym) — Fri, 25 Jan 2008 19:50:00 +0000

You can now add Western Living to list of media who have given recognition to our little coffeebar. A short mention was given to Museo and to 49th Parallel in this month's issue, currently on newstands!

And to date, we've been mentioned in:

-National Post
-FoodTV (our intrepid head barista received air time on Bob Blumer's Glutton for Punishment barista competition episode)
-CoffeeGeek.com
-Saskatoon Star-Phoenix
-planet S

wifi now available...

noreply@blogger.com (yakym) — Thu, 20 Dec 2007 22:01:00 +0000

Finally, we have our router up and running - regular open access to wifi at museo is now available... and it's pretty zippy-fast. Just ask us for the password of the day when you place your order.

Christmas coffee now available

noreply@blogger.com (yakym) — Sat, 08 Dec 2007 18:35:00 +0000

We have special coffees in stock for Christmas; coffee you won't find anywhere else.

For those looking for something special, we have a limited suppply of Cup of Excellence Brazil Fazenda Terezinha from 49th Parallel Roasters. For the espresso lover, we have a limited supply of Australia Mountain Top Estate bin 35 single origin espresso... delicious stuff.

We also have in Novo's award winning Lake Tawar, plus Ethiopia Yirgacheffe Worka and Ethiopia Gololcha Harar. For 49th we have FT/Org Brazil Sul de Minas, Utz Certified India Elkhill Estate and El Salvador Finca Monterey Bourbon.

Novo retails at $19 per lb; 49th Parallel at $16 per lb (except for CoE, Mountain Top and Kenya AA - call or visit for prices). We receive weekly shipments and all coffee is roast dated - so freshness is guaranteed. Both our roasters valve bag their coffee using unique standards, so if you're giving this as a gift - you can be sure the coffee will be at its peak when opened.

coming soon to museo: aussie-grown coffee

noreply@blogger.com (yakym) — Fri, 07 Dec 2007 00:21:00 +0000

Not only is it from Australia, it's from one of the world's most respected farms, Mountain Top Coffee (MTC); the coffee is dubbed 'bin 35' from their Estate line. MTC describes it as "...used for espresso; a very sweet and complex dark caramel, with a marmalade style of fruitiness and thick syrupy body. This is an amazing single estate espresso with incredible complexity, similar to what you achieve from a blended espresso." Mountain Top should be here by the weekend of Dec 8-9 and will go on our second grinder as a guest espresso.

Museo - Closed Late Thursday Afternoon (Nov 29)

noreply@blogger.com (yakym) — Wed, 28 Nov 2007 09:38:00 +0000

Please note Museo will be closed Thursday Nov 29 at 3.30pm to accommodate a Mendel reception. We will reopen at our regular hours the following day.

Thanks!

current coffees for Nov 28

noreply@blogger.com (yakym) — Tue, 27 Nov 2007 21:00:00 +0000

Museo is currently featuring two single origin coffees from 49th Parallel Roasters and five single origin coffees from Novo Coffee. They are:

-Hacienda Esmerelda Non-Auction Geisha (Panama)
-Arena Selection One (Bale Region, Ethiopia)
-Lake Tawar (Sumatra, Indonesia)
-Worka (Yirgacheffe, Ethiopia)
-Gololcha (Harar, Ethiopia)
-Finca Monterey Bourbon (El Salvador)
-Elkhill Estate Peaberry (India)

We are currently using 49th's Epic Espresso, but also have Novo's Gololcha Espresso on as our "guest espresso."

Geisha Arrives!

noreply@blogger.com (yakym) — Wed, 17 Oct 2007 01:00:00 +0000

Wow. Wow. Wow.

Geisha. Hacienda La Esmerelda. Non-auction lot. Roasted by Novo.

Geisha, as you may know, is the most talked about coffee of the last four years, having broken record after record in the Best of Panama auction. Most recently, Hacienda Esmerelda sold a select lot at the most recent BoP for $130. While the coffee Museo is getting from Novo is not the $130 lot, it is still from the same farm, the same cultivar and still astoundingly good.

This much hyped coffee definitely lives up to its high billing and I can concur with what I've heard from coffee lovers elsewhere: this is not a coffee you need to think about; the flavours are immediate and very recognizable.

The grinds give off an intense citrus or grapefruit like aroma. The taste is kumquat or tangerine... maybe even gooseberry? The sweetness as it cools is unlike any coffee I've had. The finish, honeydew melon, some green tea or rose. Tweaking the taste profile with temperature and dose to coax a more defined taste structure will prove interesting... I certainly don't mind drinking the errors.

I'm also surprised Novo only has this coffee scored at 93. Tawar, which is at 94 has shown more structure and comlexity... but surely when you cup this next to another 93 coffee, like Abeba - there is no comparison.

Note: we're currently using press for this coffee and serving in Bodum doublewall thermo glasses at $7/cup.

Now hiring for Autumn

noreply@blogger.com (yakym) — Sat, 01 Sep 2007 18:35:00 +0000

Museo is on the lookout for new baristas and food prep people for the Autumn season - starting immediately. Hours are flexible, from FT or PT. Please drop by with a resume at our regular hours of 9-6 daily!

Aricha Seven arrives

noreply@blogger.com (yakym) — Thu, 19 Jul 2007 21:09:00 +0000

The superpremium Ethiopian coffees, Aricha 7 and Beloya 1 return to Museo.

During the first run, Aricha 7 sold out in three days.

These coffees are famous for being the first two coffees to be flown from origin/coffee farm to the roaster, instead of being shipped on a boat, often taking 3+ months before arriving at the roaster. The beauty of this is these coffees cannot absorb off flavours from the jute sacks normally used to ship coffee, nor do they undergo rapid climate change while being shipped in containers on boats.

As for the coffee themselves, the roaster describes the flavours as "explosive."

After testing Aricha ourselves, we agree. This is truly exceptional coffee. What makes it exceptional are the flavours: exploding with notes and aromas of peach and field strawberry, with honeysuckle notes throughout and a rosehip finish as it cools.
The difference in flavour profile of this coffee is astonishing; it is smooth, clean and without bitterness.

Novo Coffee describes Beloya's flavour profile as dried cherry, cabernet and dark chocolate. This week, Beloya makes its Museo debut.