Fahrenheit Coffee (Richmond)
Fahrenheit Coffee has been a long-time Toronto fave among discerning caffeine lovers on Toronto's east side, operating out of a tiny corner location near Richmond and Jarvis. This, its second location, finally brings Fahrenheit goodness to Toronto's west side.
Owner Sameer Mohamed had his eye on this specific spot for three years, and jumped on it as soon as it became available again.
It's easy to see why, as this shop shares a lot of similarities with its east-of-Yonge sibling: it's well-located, occupying a small space on the ground floor of a condo. There isn't much seating since this isn't meant to be a stay-all-day kind of hangout; the main focus here is the coffee.
Offerings here are identical to the Lombard location, always with a choice of three kinds of espresso beans roasted by Pilot Coffee Roasters. When we visit, there is the Diablo house blend plus a couple of seasonal single origins; all are chosen to complement milk well.
Espresso-based drinks (espresso/Americano, $3; macchiato/cortado, $3.50; cappuccino, $3.80-$4.50; latte, $4/$4.65) are double shots by default, and drip ($1.80-$2.35) is also available.
During our visit, a steady stream of patrons keep coming through, and the staff works at an efficient pace with an enthusiastic energy (almost like their hopped up on their own product) to process all the orders.
A jokey atmosphere pervades, with Mohamed singing along to the music playing in the background.
Mohamed, an award-winning barista, definitely knows how to make an expert latte.
My friend orders an almond milk latte with the Diablo beans, which pair well with the almond milk, while I get one with the Rutuma beans from Kenya with regular milk. Both go down deliciously smooth.
Of course, not only do these lattes taste great—they also look lovely. A latte die on the counter allows patrons to roll and see what latte art design the barista will create to top their drink.
Everything is delivered par-baked and then finished on the premises so that it's all freshly baked out of Fahrenheit's oven that day.
Those who live in this area seem excited that Fahrenheit is here; this is the kind of place where there will certainly be devoted regulars. I overhear one patron comment on his coffee, "It's so good, it's dangerous."