What Makes a Great Cup of Joe?

Whistler Traveller Magazine - - WHAT WE LOVE NOW -

For many, a hot, steam­ing cup of cof­fee can pro­vide the per­fect brain-buzz to get the day rock­ing. If caf­feine is the kick in the pants you need, any old cof­fee should do, right? Not so, says Marie-Ève Laroche, owner of Pikolo Espresso Bar in Rain­bow, lo­cated 6 kilo­me­tres (3.73 miles) north of Whistler Vil­lage. At Pikolo, the process of mak­ing your cof­fee has been care­fully nur­tured from crop to cup, to give you the per­fect cof­fee to suit your taste and mood.

Whether you need a quick espresso be­fore a run, a large Amer­i­cano as you hit the road, or a creamy latté as you re­lax and catch up with friends, Pikolo has an ex­ten­sive cof­fee menu and will help cre­ate the ideal brew — just for you. Their well-trained baristas are ex­perts at know­ing the right ra­tios of milk and water to set the in­ten­sity, and how to pre­cisely mon­i­tor the ex­trac­tion for time, tem­per­a­ture and pres­sure.

Pikolo’s qual­ity cof­fees are cre­ated long be­fore the beans hit the grinder, how­ever. Laroche works closely with spe­cialty roast­ers such as Phil & Se­bas­tian and Heart Roast­ers to ac­cess mul­ti­ple ori­gins and the most su­pe­rior, fresh­est crops. Each cof­fee has a unique ter­roir, in­flu­enced by its ori­gin and the lo­cal soil, cli­mate and al­ti­tude. “Some cof­fees are rounder, with more choco­latey notes, or creamier, and oth­ers are on the fruity side, with a bit more acid­ity com­ing out,” says Laroche. “It re­ally de­pends on what you like and how ex­otic you want to get.”

604-962-1110 | pikoloe­spresso.com

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