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Best of Toronto

The Best Americano in Toronto

Posted by Robyn Urback / December 14, 2011

americano torontoThe best Americano in Toronto is what I use to fuel my day. Not particular to frothy drinks or snorted addictive substances, I have the prospect of a fresh pull and a warm cup helping me lift my head from the pillow each morning. A barista once told me that the Americano was created for people who can't pull a decent shot. "By diluting it," he said, "you minimize the mistake." True or not, I know I can always tell a good Americano from a bad; the best are consistently flavourful, smooth, and well-rounded.

Here are some places in Toronto where you can count on a good cup.

See also:

The best cafes in Toronto (West Side)
The best cafes in Toronto (East Side)
The best late night cafes in Toronto
The best cafes for free WiFi in Toronto
The best cappuccino in Toronto

Jimmy's Coffee

Jimmy's Coffee

Perhaps it's the consistency of its pulls or the feeling of seclusion it provides in the busy downtown core, but Jimmy's is simply one of the best places to grab an Americano in Toronto. Some might call it sacrilegious that Jimmy's offers the option of a single-shot Americano (before storming away in their suede keds..) but I appreciate the opportunity to have a half-jolt at the end of the day when I'm already three coffees in. Jimmy's uses Classic Gourmet, at $2.25 for a single or $2.75 for a double. More »

Capital Espresso

Capital Espresso

Capital Espresso took over the former home of Vice magazine a little over one year ago and has since been keeping Parkdale residents happily caffeinated. Using Social Coffee & Tea Company beans, a roaster from Richmond Hill, Capital is always switching up its espresso blend (though keeping with the same roaster), meaning you might get a different tasting Americano from one day to the next. Consensus says "delicious," however. $2.50 More »

Manic Coffee

Manic Coffee

Yes, this is the place that has offered a $15 cup of coffee. But if you look past that attention-seeking little Joe you'll find a quality Americano offered on a consistent basis. Typically pulled using Intelligentsia Black Cat, the cup is $2.90 and best paired with a baked good from Wanda's. More »

Thor Espresso Bar

Thor Espresso Bar

There are many remarkable things about Thor. Owners Patrick and Tom, for one, their nifty Slayer espresso machine, and the sidewalk show inevitably occurring outside the nearby Thompson Hotel. Thor is my choice place for an Americano on lower Bathurst, even if it is one of the only places for an Americano on lower Bathurst. The espresso is typically a single-origin blend from Social Coffee. More »

Crema Coffee

Crema Coffee

You know Crema must be doing something right with their Americanos, because they keep making them available at more and more spots around Toronto. Of course, if that logic were indeed true, we could deduce that Starbucks pulls some the best shots in the world. In any case, I'm always satisfied with Crema's Americanos at whichever location I may find them. Each drink is made with a double shot of 49th Parallel roasted beans. $3.10 More »

Mercury Espresso Bar

Mercury Espresso Bar

Mercury Espresso Bar just has a great vibe, which is part of the reason why I always find myself wandering in for an Americano when in Leslieville. The espresso drink is no longer available in a large cup size and typically uses the Alchemy blend roasted by George Howell Terroir. $2.75 More »

Sam James

Sam James

Anyone who has talked to Sam knows that he's passionate (to say the least) about coffee, which is probably why his pulls are always top-notch. He uses laser-cut metal filter baskets for his portafilter, purifies his water with a reverse osmosis filtration system , and he is always updating and improving his methods. The result is a smooth and flavourful Americano made with Ethiopian beans from Montreal's Toi et Moi. $2.50 More »

R Squared

R Squared

R Squared is a relative newbie on the scene, but it has quickly become my personal favourite for a quality Americano. The baristas tend to really know what they're doing, and some, actually, have gone competitive with their skills. In the humble Queen West shop, however, they're pulling double shots of Social Coffee beans, priced at $2.79 for an Americano. More »

Lit Espresso Bar

Lit Espresso Bar

Using Stumptown Direct Trade Coffee, both the Roncy and College Street Lit cafes are known to make a quality, consistent Americano. I've always had friendly service, to boot, and you can't beat one of Lit's fresh panini to go alongside its standard double. $2.95 More »

Cafe Pamenar

Cafe Pamenar

When I asked the barista at Cafe Pamenar which espresso beans are used in the cafe's Americano, he responded with a cool, "I don't have to give you that information," leaving me to deduce, it must be Illy! Did I say a bad word? In any case, if a cup shrouded in mystery is your thing, you'll get that at Pamenar in Kensington. $2.38 More »

Sense Appeal

Sense Appeal

Doubles come standard for Sense Appeal's Americano, and they are usually offered using Ethiopian, Brazilian, or Guatemalan beans. The great atmosphere and tasty treats are just bonuses, but it's the locally roasted beans and skillful pulls that have distinguished this shop from others in the King and Spadina area. $2.55 More »

Fahrenheit Coffee

Fahrenheit Coffee

Formerly of Sense Appeal, Fahrenheit owner Sameer Mohamed ventured out on his own to open this cafe, first on the Esplanade, now on Lombard. Sameer uses a blend of Kenyan, Brazilian, and/or Colombian beans, locally roasted at Te Aro, for his espresso drinks (Americano, included). And last time I checked, there was no drip on hand. While it's a shame to miss out on the latte art, Sameer's Americano ($2.25) is certainly delicious. More »

Discussion

68 Comments

Pierre / December 14, 2011 at 11:16 am
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What? No "Insert miscellaneous cafe name"?
Shawn / December 14, 2011 at 11:42 am
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I thought the term Americano came from Americans fighting overseas who found espresso too strong so they diluted it with water, hence the term "Americano".

Don't tell me the Oatmeal lied to me...
bikeroo replying to a comment from Shawn / December 14, 2011 at 11:53 am
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Yes, the Americano was coined as a diluted espresso shot to appease GIs who weren't used to the strength of espresso.

It's also a way to mask a bad espresso shot.
Sandman / December 14, 2011 at 12:09 pm
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Wow!?! This article is a recipe for controversy!

Like touring wine country, each vineyard is different, the same goes for our beloved Toronto cafes.
hillary / December 14, 2011 at 12:11 pm
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Well, my favourite didn't make the list but it's still #1 in my heart: Niche on Queen West.
Sarah / December 14, 2011 at 12:14 pm
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Jimmy's number one on the Americano list? This is a huge surprise and a disappointment. Last time I went there I can say that the coffee was worse than Tim Hortons. The shot the barista pulled me was extremely over extracted and burnt. Not really sure how often they even dial their grinder. A lot of the cafes on this list need to be placed on a higher ranking. And Some cafes such as Te Aro are even missing on the list.
Hye / December 14, 2011 at 12:21 pm
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This list is no big surprise...quite resembling your previous lists. And Sandman said above, "each vineyard is different, the same goes for our beloved Toronto cafes." I concur!
tdubs / December 14, 2011 at 12:22 pm
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OMG no WHITE SQUIRREL? waaaaaaaaaaaa
Onigiri / December 14, 2011 at 12:25 pm
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Not here, but my personal fav is a single shot from Drew, at The Slow Room.
Sarah replying to a comment from Sarah / December 14, 2011 at 12:29 pm
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Hi Sarah - Sorry, you didn't have a great coffee. Did you let the barista know? It is always best to let us know because we will make the drink immediately to your liking. We don't want people to be disappointed.
Sarah replying to a comment from Sarah / December 14, 2011 at 12:30 pm
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P.S. We redial our grinder all day. And if you had a missed shot, we would redo it all over again.
Krystine / December 14, 2011 at 12:31 pm
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I would have like to see El Almacen on this list (http://www.elalmacen.ca/) White Squirrel as well...
hpo / December 14, 2011 at 12:36 pm
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Well that barista was wrong...
veteze / December 14, 2011 at 12:37 pm
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Also missing is The Common on College @ Dufferin. Consistently excellent pulls and far superior to some of these. I'd put it between Sam James and Lit.
veteze / December 14, 2011 at 12:37 pm
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Also missing is The Common on College @ Dufferin. Consistently excellent pulls and far superior to some of these. I'd put it between Sam James and Lit.
Rachel / December 14, 2011 at 12:40 pm
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Pamenar uses Discovery beans. If you bothered to do a quick Google search or glance around the cafe (investigatory journalism), it would not be such a mystery. Your journalism is consistently subpar.
Tinap123 / December 14, 2011 at 01:16 pm
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What no Mascot? I can't believe Jimmy's made the list - they pour the espresso shot into the hot water for an Americano instead of the other way around....makes for a VERY UNINSPIRING Americano + visit!
bikeroo replying to a comment from Tinap123 / December 14, 2011 at 02:26 pm
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What exactly is wrong with pulling the shot ontop of the water? Preserving the crema adds an aesthetic to the drink that a lot of people can appreciate and for more often than not folks they judge a drink more on looks than taste. In terms of taste there is practically no difference save for the fact that pouring water on the shot just stirs the espresso up for better incorporation (which most people do anyways when they stir milk or sugar in their drink).
Jibbly replying to a comment from Tinap123 / December 14, 2011 at 02:42 pm
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Jimmys pours their water first and let it stand while they pull your shot. This is to cool the water to a point where it won't scald your shot.
But hey, you want water poured over your shot? Ask! The great thing about Jimmy's is that they'll do it the way you want it.
Barb C / December 14, 2011 at 03:00 pm
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Why does one apparently have to hang out west of Yonge St to get a decent cup of Americano? Actually, you don't. Try mylkuncookies on Gerrard at Berkeley for starters...
bikeroo replying to a comment from Jibbly / December 14, 2011 at 03:30 pm
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Thanks for reminding me of another reason why water should go in first:

By pulling the shot directly into a take out cup the temperature of the espresso will rapidly decrease. This drop in temperature will negatively take away from the flavour of the cup. The act of adding the shot to the water is to prevent the temperature from dropping too much to retain as much of the flavour and aromatics. This is why places like Fahrenheit do not serve espresso to go.
Mark A. / December 14, 2011 at 03:58 pm
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I'm partial to Ezra's Pound. The only reason I order an Americano specifically however is so that I have longer to read my book while I take a break from the office. (It is delicious, I just prefer espressos.)
valerinto / December 14, 2011 at 04:54 pm
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I'm not learned in these things - if I don't have to put honey in it to make it drinkable, it's fine by me. Sam's Coffee Pocket is my #1 Americano without question, so while I'd put it ahead of Jimmy's and Manic, you still have a pretty good list. Tried Pamenar last week and was very impressed. I've also noticed baristas at Sam's (of course including Sam) and Panenar are especially nice and friendly. Not sure if that counts toward the quality but it does help the experience. Thanks, guys!
Anonymouse. / December 14, 2011 at 04:54 pm
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Jimmy's, Thor, and Sense Appeal shouldn't be up there, and the rest is in the wrong order. Te Aro also deserves a place.
Rachel replying to a comment from bikeroo / December 14, 2011 at 05:07 pm
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Espresso should never be to go and shots always get poured into hot water for a proper Americano. I am a barista and it saddens me to think that people spend so much money on expensive and handcrafted drinks, yet they know absolutely nothing about coffee.
Evan replying to a comment from Rachel / December 14, 2011 at 06:14 pm
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Dont be saddened, just remember that it's our job to educate those who are less knowledgable. It's good for the customers, and even better for the industry as a whole.
Barista123 / December 14, 2011 at 06:24 pm
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OK OK.. Ideally IF, the espresso machine a given cafe is using, has space to fit the cup under the portafilter and can pull the espresso shot in the water and the water temp is VERY close to the temp of the shot, you'll get a sexy looking great tasting Americano with a dark creama (assuming the shot is pulled correctly) However, dumping espresso shots which are typically 197-200 degrees in to a cup of 208 degree water (which is your typical temp for a hot water tower will net you a very poor tasting Americano. Any of the shops on this list want to make you a good bev, well at least their owners do.. Pulling a good Americano isn't difficult, pulling one that changes peoples days takes care and quality and training. I don't work there, but Mercury is where it's at!!
Luke / December 14, 2011 at 06:45 pm
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I drink espressos, no sugar, almost every day from a select group of coffee shops, almost all of which are on this list.

At places that do not make good espresso, I have to add sugar to make the espresso palatable. This is the test: no sugar and still good, means a really solid espresso. When you make a really solid espresso (your base), making a good Americano is easy. But you cannot make a really good Americano with a bad espresso shot.

Jimmy's should not be #1 on this list and I question whether is should even be on it. They did not pass my no sugar test and I've been a couple of times. They were definitely way above your average cafe, but did not pass.

Places that serve single shots (like Jimmy's) have never passed my test. I'm not a barista and don't know why. But my sample size is pretty large and this has always been the case.

Why the heck didn't Dark Horse make it onto this list??? Super weird.
George / December 14, 2011 at 08:39 pm
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Holy Shit! Everyone! Jimmy's didn't pass Luke's no Sugar test! And whats that?! Even after visiting a couple times! DEAR GOD! Get them off this list! This a disgrace to espresso lovers EVERYWHERE! This can not be just swept under the carpet! Get your pitchforks and lets burn this blasphemous website to the ground!!!!
broxy7 / December 14, 2011 at 09:21 pm
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As an independent coffee shop owner the only advice I can offer to other owners/baristas is: Make the Americano the way your customers (the people who pay your rent/salaries) want it made. If they're unfamiliar with an Americano, make it the way you like to drink it. If they're seasoned drinkers ask them if they'd prefer less/more water, a short or long shot, and would they like it in a paper or ceramic cup. Listen to your customers, respect their opinion and golly they might come back for another. I sell more Americanos than any other drink because (I think) I try to tailor them to each customers taste. The attitude of "this is the way it should be" is awesomely cool and expedient but ultimately not the best customer service. Oh and my shop is north of St. Clair so sadly I have no clue if my opinions are even relevant to "Toronto".
Martin / December 14, 2011 at 09:23 pm
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Just wondering if any of you realize how pretentious and douchey this whole conversation is?
Byron / December 14, 2011 at 09:33 pm
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Congratulations to everyone that made the list! The americano is Toronto's most popular coffee beverage and I believe that this poll is based on the entire experience at whichever place people consumed their americano. Evan & Rachel, it is definitely your job to educate. There is only one cafe that I disagree with on this list and that is Sense Appeal. Never in my life have I ever had such inconsistent and bad espresso/americano. They say they experiment with their beans to project different elements of the coffee, but in fact they mask roast MISTAKES by calling them experiments. They need to source from Rufino again. Was much better back then!
Josh replying to a comment from broxy7 / December 14, 2011 at 09:39 pm
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You are right on the money. Love what you wrote.

Coffee is nothing like wine. What I mean by that is for the most part once the wine is bottled- thats it. Love it or leave it.

Espresso based drinks have so many variables before, during and after extraction in addition to how much milk, foam, or water etc. It's really a matter of preference. At the end of the day it's the customer drinking the drink NOT the barista. Let's all loosen up a bit.

Brozy7, I'd love to stop by your very relevant cafe. Where are you located?
bikeroo replying to a comment from Martin / December 14, 2011 at 10:06 pm
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Hey if a customer is paying nearly $3.00 for a drink when they could be paying $1.00 for regular drip coffee they have every right to be critical about quality. For you it may be being "pretentious and douchey" but for a lot of folks its the difference between a damn good cup of coffee and tar.
broxy7 replying to a comment from Josh / December 14, 2011 at 10:46 pm
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Hey Josh, thanks for the kind words. I honestly didn't mean for this to be a promo for my shop, just wanted to express an opinion on a subject that is near and dear to me. I probably can't win on this one but my place is The Mad Bean on Eglinton. If you want to drop by and talk coffee I'd be happy to share what I know and learn more than I know.
lol / December 14, 2011 at 10:56 pm
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R Square sucks.... the fake snob douche vibe is out of control here, plus the fact you can't use debit under 5 dollars at a coffee shop??? get real
Evan / December 15, 2011 at 12:19 am
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Debit is ok under five dollars, the limit applys only to credit cards now. And as well I'd like to add that Broxy7 is absolutely right. We are in the customer service business and no customer should walk away with any less than exactly what they want. It's going above and beyond when we attempt to convey our knowledge to try to enhance their experience, and that is what should make specialty shops special.
AmericanoMan / December 15, 2011 at 01:46 am
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My picks:

1. Farenheit - only 2 weeks old but has surpassed every expectation
2. Mercury
3. Sam James
4. Te Aro
5. R2
6. Manic
7. LIt
8. R2
9. Pamenar
10. Crema
Ἀντισθένης / December 15, 2011 at 01:54 am
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There's good coffee in Toronto, but a lot of bad, and even more asinine attitude. Look, I don't look down on people in the service industry, but don't expect me to look up, either. Worst of all, Toronto baristas think they know what I should want. Well, I'm paying for it: indulge my 'error'. However, error it's not: "Why do they keep putting milk in my macchiato? Did I ask for a latte? A cappucino? No! Macchiato is the one without milk, which is why it is a separate term."
Franz replying to a comment from Ἀντισθένης / December 15, 2011 at 02:10 am
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Without milk would be a shot of espresso. Macchiato means marked (with milk)
Ἀντισθένης replying to a comment from Franz / December 15, 2011 at 08:14 am
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Thanks SO much Franz. Do I have to spell out that milk and milk foam are not the same thing?
barista123 / December 15, 2011 at 08:19 am
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In response to Broxy7- Dude- No you're not relevant and it has nothing to do with geography. The term long or short shot is a dated old Italian wives tale. Espresso shots fall into a few categories but long and short aren't two of them unless your barista is prepared to use different baskets to make single (cough) or double shots and make on the fly grinder adjustments. Over extraction of an espresso (long) or under extraction (short) is not the way to get the most out of an espresso shot. Respect for the farmer respect for the roaster and proper prep leads to good results. Educate your customers if you have the ability to do. So lets leave the Starbucks terms for teenagers like the dude who thinks a macchiato has no milk.
peter replying to a comment from Byron / December 15, 2011 at 10:06 am
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Thank you for your feedback. Your comment about roast imperfections is somewhat perturbing to me. If this is the case, I would love for you to come into our cafe and cup some coffee and explain to me exactly what these faults are. This would be a great pleasure as this information is currently is outside my knowledge base.

Peter Sense Appeal
coffee drinker / December 15, 2011 at 12:04 pm
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This is a ridiculous list to celebrate - The Americano is a drink that makes fun of North Americans - ironic - that this is the most popular drink...
Frank / December 15, 2011 at 12:18 pm
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Toronto people never cease to amaze me with how uninformed and opinionated they are about coffee. Few of you (even the self proclaimed "baristas") have a clue about coffee, but you're so damn opinionated, talking like you know it all. I find this infuriating.
People voted for their favorite cafe here, it has nothing to do with how awesome their americano is. Jimmy's shouldn't be number one (of course they don't make the best americanos) but they got the most votes, plain and simple. It's about popularity here, not quality. Clearly Jimmy's makes a lot of people happy, they must be doing something right.
This list and the order are a mess, but these things are not ever close to accurate. I think these "best of" lists are done this way to encourage all the (anonymous) comments and bitching.
Evan replying to a comment from Ἀντισθένης / December 15, 2011 at 01:07 pm
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Generally north american style milk steaming produces a dense homogeneous mixture of milk and foam called microfoam. I think that's what you object to being poured into your macchiatos. If I were you, I would specify that you only want milk foam, producing a more italian style drink, that would require different foaming technique than what is the norm. Barista123, when people say about long and short, I generally talk to them about the flaws in pulling the shot longer or shorter (do you want an extra bitter kick, are you looking for it to be a little more sour) and I take the opportunity to explain what an ideally balanced extraction is. Just because the terminology doesn't mesh with how we make our drinks, doesn't mean we can't address the underlying desire of the customer, and help them learn about what we do.
barista123 / December 15, 2011 at 02:12 pm
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in response to Evan- Evan we live in North America, not Italy. If you've ever been to Italy and seen the inch of bacteria on 99% of the steam wands there, you wouldn't get near a milk drink. Anyway, regardless, the drink you are explaining is a Piccolo Cappuccino and it should stay in the coffee hell that is Italy. When's the last time you saw a Barista from Italy in the top 16 at WBC. I'll tell you, never. Our friends in the Boot invented the espresso process but were/are still far from perfecting it from a technical or flavor standpoint. Back to Americano's- (and yes this drink is a haha at Americans from the Italians). There really is no right or wrong as long as the ratio's of espresso and water are correct and the temps all gel and you aren't using some loosey goosey espresso blend that was conjured up by cafe owners who have little to no coffee knowledge. If you know what I mean....
Evan / December 15, 2011 at 05:24 pm
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Well if the guy looking for the macchiato came to my shop, I'd try my best to make the beverage that he wants to enjoy.
Barista Girl / December 16, 2011 at 10:15 pm
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I hate all this custom modifier customers-always-right stuff. If a coffee shop makes an americano a set size, it's because they think that size/ratio is the best. ORDER THAT SIZE. Don't ask for a large size or an extra shot or whatever. You know why? Here's 3 great reasons: 1) That set size is the size that gets made, practised, and therefore perfected the most. The person making your drink will be most familiar with THAT ratio and produce it most consistently. 2) If you act all finicky and weird telling the barista what to do because you're paying three bucks (etc) then the barista WON'T LIKE YOU and will not make your drink as well, even if they act nice to your face. 3) You'll get secretly referred to by the staff as 'quad shot guy' or whatever and that's not a good thing. Trust the fact that these people do this as an occupation and *might* not be idiots you need to micromanage. Don't think "i was just born liking 1% half-calf quad mistos" either. Give me a freakin break! Do yourSELF a favour and order the set size.
BobTheBuilder / December 17, 2011 at 01:09 pm
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Shocking ommission. Black Horse is still the best Americano.
cindy / December 17, 2011 at 07:28 pm
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The amount of banter (passion) about this list makes me very happy. I love sam james and the common for different reasons, I also love blogto readers.
Kitty / December 18, 2011 at 01:23 am
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This is all tosh. The best hot drink?

www.yorkshiretea.co.uk

:) Coffee tastes like paint stripper smells! Mud, ick!

( I'm from the UK, I found this from an artist's website, http://randomredux.tumblr.com - I don't work for Yorkshire Tea or anything lol :) )
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This is all tosh. The best hot drink?

http://www.yorkshiretea.co.uk

:) Coffee tastes like paint stripper smells! Mud, ick!

( I'm from the UK, I found this from an artist's website, http://randomredux.tumblr.com - I don't work for Yorkshire Tea or anything lol :) )
ProBraista replying to a comment from Barista Girl / December 18, 2011 at 02:13 pm
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Batista girl. I respect the fact that you are ai passionate about your beverages. Fact of the matter is this. You should be able to produce exceptional consistency with whatever proportion of beverage that you make. So if a customer orders a large americano with a quad shot of espresso, then you should technically be able to adjust the ratio consistently. If you are having trouble with consistently making beverages because the size is messing you up, be it steaming milk to the appropriate texture for that size or portioning water for your americano, then there are places you can go to learn how to do this.
queenwest barista replying to a comment from peter / December 18, 2011 at 02:55 pm
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it is a shame that roast faults are out of your knoeledge base. You as a roast-master should be able to determine whether whoever roasts your coffee has made a mistake or not. The first step to this is cupping the coffee before you serve it. "Optimal caramelization of the bean" is what you pride yourself on. I find that you have failed significantly on either roasting or extraction, or both! George Howell has an amazing school and you should definitely consider heading down there to better understand roasting and extraction. Good luck
Smash / December 18, 2011 at 03:12 pm
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I love that the haters gotta hate: No one on this list asked to be on this list. If you don't like it, don't go there. Fair and square.

You know why coffee shops make coffee? For the same reason any business does anything. To make some money.

I'd love a top ten list of places to buy a white tee shirt. (I hate the Bay! The Bay smells like perfume! Sears is WAY BETTER.)

Frank replying to a comment from ProBraista / December 19, 2011 at 11:39 am
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You missed Barista Girl's entire point.
bikeroo replying to a comment from Frank / December 23, 2011 at 12:23 am
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Actually the title obviously shows this was a vote for best Americano, not best cafe.
Wow'd / December 23, 2011 at 01:00 pm
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wow.......
Mark Bee / March 16, 2012 at 09:40 pm
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Ha. I love coffee and I drink it in a number of different establishments. I hope I never run into any of you people. Jesus, what a miserable lot...
Cosplay / September 26, 2012 at 05:29 am
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Jimmys pours their water first and let it stand while they pull your shot. This is to cool the water to a point where it won't scald your shot.
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Sarah replying to a comment from broxy7 / April 5, 2013 at 05:50 pm
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THE MAD BEAN! I love your Americanos! It's rare that I work up at Eglinton but I always stop in for one, and usually end up leaving with multiple pastries. Can't resist.

When I first scanned through the list I had a moment of "why didn't mad bean make it? Too new maybe?

Either way, your shop has my vote. Awesome service, stamp cards are great, and not once out of the many many americanos or reg. coffees I've purchased there did I have 1 negative comment about.
Rob tyrie / April 7, 2013 at 10:29 am
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Time to add the Mad Bean on eglinton to this list. Awesome coffee and a real cafe atmosphere. Disclosure, I am the mayor there ;)
Bart Grace / January 11, 2014 at 05:17 pm
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Given the vehemence of the opinions on this page one would think it was a page discussing Rob Ford. I cannot recommend the Americano at Academy Cafe on the Esplanade betw Berkeley (Parliament) and Princess Sts. (Sherbourne) highly enough. I am not as learned in the ways of espresso as most of the posters here, but I gotta tell you I thought the Academy's Americano was wonderful. (So what if it is an Italian snub at Americans' tastes, the Americano is still a beautiful drink.)
robb / July 16, 2014 at 01:29 pm
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I've tried Americanos at most of these places. Very good, yet, my favorite is still Locomotive in the Junction. It's as if the beans were specifically chosen and roasted to be crafted into a hot drink only to be had black (wink wink)!

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