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Both Discovery Coffee locations are open 8-3 on Monday, August 2, for BC Day.

Yeah, that’s right. While everyone else is getting a sunburn on their back and smacking mosquitoes, we can be recumbent in the shade and with a coffee.

Obviously, I’ll be cheering for Team Logan, but you can cheer for any number of amazing baristas, all battling savagely for the privilege of going on to the nationals. For those of you who haven’t seen a barista comp before, they’re kinda like Iron Chef, but with fewer fugu.

Who’s bean reigns supreme?!

Go go go!

We’re still in the experimental stages with this coffee – roasting, tasting, hemming and hawing – but you should be seeing it on the shelf in the next two weeks. And just in case you can’t wait for some new African coffees, you’ll be able to grab some Ethiopia Guji Maduro (a jammy, natural coffee) or some Ethiopia Amaro Gayo (a fruity, washed coffee) from both Disco on Disco and Oak Bay in the next few days!

At Disco on Disco:

If you’re looking for El Salvador Finca Alasksa, Ethiopia Guji Maduro, Indonesia Takengon, Panama Don Pachi, Costa Rica la Candelilla or some good old fashioned Disco Spro, we’ve got it. And hey! After a long, long break, the Clover is back up and running.

At Disco on Oak Bay (or Discobay as I like to call it):

We’ve got Costa Rica la Candelilla, Panama Don Pachi, Indonesia Takengon, Ethiopia Guji Maduro and our house espresso.So if you need beans to recover from this unseasonable bout of sudden cold, well, you know where to find ‘em.

That place on the corner of Pandora and Douglas street in the newly (and gorgeously) refurbished Hotel Rialto is called Veneto, and they’re brewing our coffee on a synesso or with a French press (hence the Disco sign). So now you know. And knowing is half the battle.

That’s right, mon ami(e), on Canada Day (Thursday, July 1), we’ll be open 8-3 at both shops. Don’t think of it as short hours, no, think of it as festively compact hours.

*edit*

Pee Ess: If you want to celebrate the morning after Canada Day over a big mug of Ethiopia Guji, you can. It’ll be on the shelf for your drinking pleasure on July 2nd.

The custom cooling tray started off as a good idea that quickly became essential. We use it for cooling samples, degassing, hunting defects and generally doing bean-and-air related work.

It’s basically a wooden box (which, for a while, was known charmingly as ‘The Coffin’ because of its size and shape) with a perforated screen mounted above some seriously heavy duty fans. Those fans, and the work they do so well, are part of why the name of the item in question eventually changed from The Coffin to Suckotron 5000. The downdraft is epic.