allan

Nobody seems to really wqant to say it - Montreal does not, unfortunately, have any great breakfast spots!

The reality is that some of the people at Mali are actually quite knowledgeable, unlike some other shops where, if you ask the difference between two machines, all they can say is that "this one is better". Personality and attitude, however, are something else, and they are generally quite miserable to deal with. Their arrogance knows no bounds. As far as price is considered, I bought a Wega Mininova (a great heat exchanger machine, by the way) for $2000 from a place in Vancouver, Casa Del Caffe, on the internet. The non-negotiable price at Mali was close to $3000. It wasn't too hard to decide.

I was by again the other day and the espresso pulled was a little long. They are going to maintain the rigours of barrista work on a constant basis. It's too easy to slip. If you look at the training manuals of a place like Second Cup, they do, in fact teach how to make a proper espresso. But once out of school, forget it. The difference that will ensure the success at ArtJava is that they have to be compulsive over every shot, every latte, whatever the time of day or however busy they might be.

No, I have not invested in ArtJava. My interest is solely based on the fact that for years I have been waiting for some commercial establishment in Montreal to make a committment to high quality espresso. Of course we are talking about taste, isn't that what this is all about? But there are standards of quality. There is a proper way to make a good espresso. At a very fundamental level, if an espresso does not have any crema (never mind issues of colour, which are most important) it simply will not be good. If somebody claims that an crema-less espresso which they are drinking is good, well, yes, that is their taste, but they cannot be drinking a good espresso. Most non-Italian spots in this city, including those I've already mentionned, simply do not make proper espressos. Period. And ironically enough, there are several places in Vancouver which do - Artigiano, J. J. Bean, amongst others. Just as in Seattle, where there is a sub-culture of of espresso afficionados who place enormous emphasis on quality, doing their own roasting, perfecting techniques, etc. (e. g. Vivace, Zoka, etc.). I do not doubt your Turino experience - we are talking, after all, of an Italian drink. They have a tradition and a knowledge which is part of the culture - the technique is there, the standards, the water, the quality and freshness of the coffee, etc. I repeat what I have said earlier. No commercial spot in Montreal, that I am aware of, is hitting the level that ArtJava is.

Finally, Montreal does have a spot which does take making espresso seriously. Caffe Art Java has done their homework, the barristas are properly trained, the coffee is fresh and of quality, the attitude right. The restaurant aspect is fine, modeled pretty much on the successful Caffe Artigiano concept in Vancouver. Food is reasonably OK. But the approach to espresso making is a first, at least commercially, in this city. Hopefully it succeeds in educating people as to what a real espresso looks like and tastes like. The truth is most do not know. Even on this thread, with sophisticated foodies, people are deceived by places like the Brulerie, Toi, moi, etc., Deux Maries, etc. places that actually roast and should have some modicum of knowledge about espresso. They are all disasters when it comes to espresso, and they certainly do not even know it. Some of our Italian cafes have some history in knowing, at least, what an espresso should like. Some are OK. None of them, as far as I know, however, use coffee that is really good. With Caffe Art Java, we have entered a new league. Rush over and experience what an espresso can be.

This is truly most wonderful news. There is nothing in Montreal to compare with Caffe Artigiano. Nobody takes there care and nobody seems to take much interest in producing quality espresso. We are talking about a different league. There is not a single Starbucks, Second Cup, Brulerie St. Denis. Cafe Depot, etc. that I have I have been to in Montreal where an espresso can be ordered with the confidence that it will be even minimally properly made. Only the odd Italian spot. Worse, few local "barristas" seem to know what it means to make a proper espresso. When I return a cup made for me with the request that it be remade because, for example, there is no crema, I am met with blank stares. And I try. For all the fancy La Marzoccos available to these barristas, they do not seem to have a clue what to do. You guys at Artigiano have paid attention, and are part of that small group who strive for excellence. And this is independent of the coffee! The roasters at Intelligentsia are certainly also part of a small group who are preoccupied with quality, and are producing the best coffees available in North America. I assume, Vince, that you are bringing Intelligentsia to Montreal as well. My concern is freshness, and that you have already compromised this somewhat even in Vancouver, where no roasting dates appear on the packaging done for you by Intelligentsia. Welcome!