Coffee we take seriously, without making it complicated.
Smooth Godfather Espresso from Fratello, dialled in every morning and built for the kind of latte we wanted to drink ourselves.
We found our coffee in Calgary.
A latte at Analog Coffee was so smooth and balanced that we needed to know what was behind it. That search led us to Fratello Coffee Roasters.
We visited the roastery, tasted the coffee and chose Godfather Espresso Classic for the same reason we noticed it in the first place: milk chocolate and caramel notes, a rich body and a flavour that works beautifully in a latte.
You do not need to know why it tastes balanced. We do the work every morning so you can simply enjoy it.
Godfather Espresso Classic.
A medium roast from Fratello Coffee Roasters in Calgary, blended from four origins.
- GuatemalaMontecristo
- ColombiaBolivar
- NicaraguaLos Placeres
- PeruOrganic COEX
Milk chocolate. Caramel. Smooth, rich and balanced.
It is especially good with milk, which is why our lattes are the heart of the bar. It is also a good fit for a straight espresso.
One espresso, on purpose.
We keep one main espresso because consistency takes attention. Coffee changes with time and weather, so we would rather know one coffee well and serve it properly. More choices may come later.
The work starts before we open.
Yesterday's grinder setting is not automatically today's. We taste our espresso before opening, check the dose, yield and time, then adjust it when needed. A new bag of beans triggers another dial-in.
- 1Taste
- 2Weigh
- 3Time
- 4Adjust
- 5Taste again
Weather, humidity and the age of the beans all change an extraction. The routine is small, but it is how we keep the coffee centred on the smooth, balanced flavour we want you to taste.
The flavour does not stop at the espresso.
We make our most popular vanilla and chocolate components in-house because the flavour matters in the finished drink.
Vanilla
Our main vanilla syrup is made in-house with vanilla bean paste. It costs more in ingredients and labour than a standard commercial syrup, but it adds fuller flavour and sits well with the espresso. Try it in a latte: familiar, but noticeably better.
Chocolate
Our chocolate syrup is made in-house with premium chocolate ingredients, including Valrhona cocoa powder. Our mocha has real chocolate depth, smooth espresso and balanced sweetness.
Matcha
We source premium matcha powder from Korea and prepare our own matcha base for lattes and our matcha Einspänner.
Einspänner
An espresso under thick sweet cream. After trying versions across Los Angeles, we came home to Regina and developed our own.
Milk: 3% as standard, skim on request, or oat, almond, soy or coconut. Our decaf comes from 33 1/3 Coffee Roasters, a Regina roaster. Our bar runs on a La Marzocco Linea Classic S and an Eureka Atom W 75 grinder.
You can read about the dial-in. The easier way is to taste it.
We are open until 9:30 PM every day, so coffee in the morning and dessert after dinner both work.