Review: Dark Horse Espresso, Toronto

Background: Located in Toronto's diverse Chinatown neighborhood, Dark Horse Espresso is one of two locations of this popular native-Toronto indie coffee bar known for its communal seating, one-size-only beverages, and top-notch latte art. Smart options include standing and sipping espresso by the counter, sitting at one of two large communal tables (laptop central) at the front of the store, or resting in comfy chairs with low tables in the upper "lounge" area.

Flavor: I stayed right across the street (a joyous coincidence) and went straight there every morning I was in town. I sampled the plain espresso, cappuccino, and the Canadian version (if there is one) of the London Fog-- which uses Earl Grey, milk, and vanilla syrup. The espresso was rich on the tongue and more floral and sweet than the citrus/toast flavors I'm used to with our shop. Combined with milk in the cappuccino, it was smooth and very aromatic. The Earl Grey tea in the London fog was also very fragrant and floral, with just a hint of bergamot.

Source: The coffee comes from 49th Parallel Coffee Roasters, located in British Columbia. According to their website, they have a "direct relationship program" with their coffee farmers. In addition, each farm's name, producer, size, and landscape details are listed. The tea is provided by David's Tea, a fairly new company with locations in Toronto, Quebec, and Vancouver, whose motto is "Premium tea for all".

Rating: A true test to a barista's skill isn't latte art, it's the temperature and texture of the milk. One should not have to blow repeatedly over a drink before sipping, nor should the cup be too hot to hold in your hand. And if you can't get a nice full sip of milk froth and espresso all over your tongue without burning it, then why drink it at all? You might as well just order a cup of boiling water. Every time I got a cappuccino at Dark Horse, it was the perfect temperature and texture. And I'm not sure what's in the food that those Canadian cows are eating, but the milk also had a grassy, sweet flavor that surely would have been killed by overheating (or the addition of sugar). Cheers to Dark Horse Espresso!

Wireless options

Since I just posted something regarding an interruption of wireless service this weekend, I want to get your thoughts regarding our current policy.
We get so many comments and complaints every day from other non-laptop users - customers who have been visiting this space for 10+ years - about how computers take up most of our tables throughout the day. Of course, it is unquestionable that computers have become ubiquitous inside most coffeehouses. In fact, I believe that they have become inseparable and that in order for a business like ours to be viable and attract customers, this service has to be provided.
So, my question is this: is it possible to create a good balance between our different demographics? What makes this space so amazing and great and comfortable is the fact that there is much history, a strong community, and the people who come here are usually aware, participating, and in dialogue with a larger world outside of these walls and this city. It's a shame that some folks feel that they are being pushed out by a new technology - one, that, honestly, I'm still coming to terms with myself. I understand that this sentiment is partly derived from a slight fear of the new and perhaps a manifestation of an increasing generational gap, but, nonetheless, it is a valid concern that creates conflict, worry, much argument and division. I must also note that many laptop users - writers, students, those working from "home"- here are aware of our spatial (and economic) limitations and try their best to share tables and purchase something every hour or so.
I guess the spectrum of possibilities range from not offering wireless at all, limiting it to certain times of the day or days of the week, limiting it to certain tables, charging an hourly fee (!), plugging up all the electrical outlets and have people rely on their batteries, to not changing anything at all. I don't want you - laptop users - to feel that we are waging a war against you, but want you to understand this ongoing concern of ours and that we want you to be part of shaping our new policy in this ever-changing landscape and environment. If you'd rather not comment on the blog, you can always reach me at javier@moderntimescoffeehouse.com

a recent NPR story on the subject

CNN on tech etiquette (from 2005)

Lastly, a poem from A Brief Description of the Excellent Vertues of that Sober and wholesome Drink, called Coffee, and its Incomparable Effects in Preventing or Curing Most Diseases incident to Humane Bodies (London: Paul Greenwod, 1674):

The RULES and ORDERS of the Coffee-House
Enter Sirs freely, But first if you please,
Peruse our Civil-Orders, which are these.
First, Gentry, Tradesmen, all are welcome hither,
And may without Affront sit down Together:
Pre-eminence of Place, none here should Mind,
But take the next fit Seat that he can find:
Nor need any, if Finer Persons come,
Rise up for to assigne to them his Room;
To limit mens expence, we think not fair,
But let him forfeit Twelve-pence that shall Swear:
He that shall any Quarrel here begin,
Shall give each Man a Dish t’Atone the Sin;
And so shall He, whose Complements extend
So far to drink in COFFEE to his friend;
Let Noise of loud Disputes be quite forborn,
No Maudlin Lovers here in Corners Mourn,
But all be Brisk, and Talk, but not too much
On Sacred things, Let none Presume to touch,
Nor profane Scripture, or sawcily wrong
Affairs of State with an Irreverent Tongue:
Let Mirth be Innocent, and each Man see,
That all his Jests without Reflection be;
To keep the House more Quiet, and from Blame,
We Banish hence Cards, Dice, and every game:
Nor can allow of Wagers, that Exceed
Five shillings, which oft-times much Trouble Breed;
Let all that’s lost, or forfeited, be spent
In such Good Liquour as the House does vent,
And Customers endeavour to their Powers,
For to observe still seasonable Howers.
Lastly let each Man what he calls for Pay,
And so you’re welcome to come every day.

No Wireless during the member sale

Due to increased traffic through our space and as per bookstore's management request, there will be no wireless internet service provided during the holiday member sale this weekend. Thank you for helping us accommodate our varied clientele.

NEW Photography Exhibit

Larry Ponsford, a Washington architect and urban designer, will host the opening reception for an exhibition of his photographs on Sunday, November 29^th from 6:00 to 8:00 PM at Modern Times Coffeehouse. The show will run from November 27^th to January 30^th, 2010. The reception is free and open to the public and refreshments will be provided.

Mr. Ponsford has chosen 22 images from his career archive of some 8000 photos, many taken to help him teach architecture, and later to document certain aspects of his extensive travels. More and more, his photos allow—even suggest—a wide range interpretations by both the photographer and the viewers.

The theme of this show is “Looking Up”. Mr. Ponsford demonstrates how, in an image-oversaturated world, we select what our eye will record: we routinely focus on the thin layer of world between our feet and our head, blithely ignoring whatever wonders, surprises or delights may be “soaring” just overhead. A Japanese proverb says, “Looking up knows no boundaries”.

Closing Art Reception (No wi-fi)

Join us for a closing reception with the current featured artist Tuesday, Nov. 24th at 8pm. Please note that the wireless internet access will be turned off at 8pm to accommodate the artist and guests.

About the artist:

Nebahat Noyan was born in a small coastal town near the Black Sea in Turkey. Her first drawing experience was with chalk, drawing rectangles of hopscotch - although her later works did not reflect any form of cubism influence, but some raw sketches.

Neba's pursuit of art, primarily drawing and painting, emerged mostly through disciplined individual study. She attended the Istanbul Art Academy for a short period. She has shown her art at student group shows in Istanbul, Unlikely Stories Magazine, and the District of Columbia's Artomatic 2008. She has also published poetry in Objet d'Art Magazine. Neba lives in DC, and works at an organization that specializes in local economic development nationwide.

All pieces are available for sale by the artist.

New local filmmaker screening series at the coffeeshop

We're very happy to announce that in January, the Coffeehouse will begin hosting a new film screening series, showcasing the work of local filmmakers. The series will offer an opportunity for filmmakers young and old, professional and amateur, to show and share their work in a creative, supportive and engaging environment. We're planning to make this a regular monthly or bi-weekly event, celebrating all the great independent film and video produced in DC, be it big or small projects.

So...that means we're on the lookout for films to build up our initial lineup!

Documentaries, shorts, animations, avant garde and narrative film are all welcome. Student filmmakers are strongly encouraged to submit too. If you're interested in submitting, contact:

Lance Kramer
Kramer.Lance@gmail.com
240-620-8189

Screenings will be advertised in local media, in the bookstore's E-newsletter, and on the Women in Film & Video DC website. Admission for viewers will be free, though we will suggest a donation to all who attend. Films will be projected on the wall of the coffeehouse. Stay tuned for more info on dates/times for our opening night — and spread the word to your friends!

featured drinks for fall

here's some of our special cold weather drinks that will warm you up anytime of the day:

hot chocolate - made with our housemade chocolate sauce and steamed milk. the sauce is basically the concentrated base of a drinking chocolate: chopped imported dark bar chocolate that has been slow-cooked with a little cream, sugar, and butter. If it sounds too unhealthy for you, just order a small and think about all the antioxidants you're getting from the chocolate :)

classic cappuccino - the traditional way that a cappuccino is served pretty much everywhere else in the world besides american coffee chains. double shots of espresso combined with a little heavily steamed milk (no extra-hot requests please!), so that about the top third settles at the top of the 6 oz cup.

mocha - espresso, our housemade chocolate sauce, and "microfoamed" milk. very flavorful, and you get your caffeine/chocolate fix all in one.

the london fog - i'm not exactly sure who came up with the name, but it stuck and people like saying it. perfume-y earl grey tea, steeped in steamed soy milk and a drop of honey. fans of sweetened milky tea should try it.

yerba mate latte - another fun name to say. yerba mate, a staple beverage in many south american countries, tastes very grassy and has caffeine. we combine it with steamed soy milk and honey, which brings out the plant flavors.

note: if you don't partake in caffeine or dairy, we offer decaffeinated espresso and soy milk as options.

Express Night Out - Best Indie Coffeeshop & Best Place to Get Work Done

Put us down as a write-in candidate for Best Indie Coffeeshop and then VOTE for P&P as Best Place to Get Work Done (don't know why we weren't the official candidate for that), Best Indie Bookstore, and Best Spot for Readings. Come on, let's sweep all four categories! Vote here until Oct 16. Here's a couple things we do here that makes us different from the other candidates:

1) We make our own chocolate syrup for hot chocolate: just cooked chocolate, cream, and sugar.

2) Our pastries are baked in a single batch, by hand, next door every morning. Just for you, and no one else.

3) Our coffee is sourced organic and fair-trade, and we use a small roaster in VA that produces the lovely espresso, dark roast, and single origin medium roast coffees that are sent to us fresh every few days.

4) the classic grilled cheese sandwich!

5) our awesome staff of tattooed, be-spectacled, hat-wearing, music-loving, droll-humored baristas.

have you noticed anything different about the coffeehouse?

It's so amazing that this is happening right now! 1140p, an hour into phase 1 of the installation of a new counter. It felt so good to give that old counter a karate kick once the crew had cut it from the wall. I have never witnessed an actual work crew in here; so surreal to see plastic sheets covering furniture and uncovering parts of the floor untouched for I don't know how many years.
I mean, for those of you who have not been here for the last 3 1/2 years, this is huge! We came in here the day Sirius Coffee Co. ceased to exist, stayed up all night scrubbing and moving in our equipment and opened the next day. Not a seamless transition but nonetheless pretty close - we made it work. This is the first time any big structural changes have been made to the shop. The wood for the counter comes from a site Sandor Slager (Slager, Inc.), our designer/builder/contractor/long time customer/winner of the Murch School Auction year of free coffee/friend, is working on - old floor boards, I believe, from a property on Jenifer St. Thanks to him and his crew for making this happen.
The next phase will probably be the back wall, where the espresso machine sits, and finally the front counter. We believe it feels warmer and more inviting in here already.

New Single Origin Coffee

The new single origin coffee that is brewing is Ethiopian Yirgacheffe. This washed-bean, fragrant coffee is known for clean, sweet acidity and berry tones. I think ours smells and tastes and a bit like jasmine tea. Enjoy!