Roasteries / Rocanini Coffee Roasters
Rocanini Coffee Roasters has roasted specialty coffee in the Vancouver area since 2010, pairing the craft with a scientific approach to roasting and brewing. Its flagship café sits on the corner in historic Steveston Village, with a long communal table and windows onto the scramble crossing; a second café is on Beatty Street in Yaletown. Both brew from the beans roasted at its roastery — pour-over, siphon, cold brew and espresso — and the range runs from Gondola Espresso and The Twist blend to single origins from Kenya, Ethiopia and Yemen.
13
coffees
Canada
base
Locations
Rocanini Coffee Roasters – Steveston
3900 Moncton St, Unit 115, Richmond, BC V7E 3A6, CanadaMon–Fri 8am–5pm; Sat–Sun 8am–6pm
+1 604-284-5126Rocanini Coffee Roasters – Yaletown
863 Beatty St, Vancouver, BC V6B 2M6, CanadaMon–Fri 7:15am–5pm; Sat–Sun 8am–5pm
+1 778-379-1863Coffees
13 coffees
Source: rocanini.com (roaster’s own copy).
Apple, almond, graham cracker, white chocolate
Source: rocanini.com (roaster’s own copy).
Strawberry, peach, black tea, milk chocolate, creamy
Source: rocanini.com (roaster’s own copy).
Strawberry, cherries, creamy, honey
Washed processed coffees in Sidama (also spelled “Sidamo” by some) typically begin with freshly picked coffee cherry that is hand sorted for uniformity, washed clean and floated for consistent density before depulping. After depulping, coffee is washed and washed parchment is placed on raised screen beds, where it will stay for 2-3 weeks on average. At almost every processing site, drying parchment is kept to a very shallow depth on the tables, and is rotated nearly continuously by a huge staff of seasonal employees who rake, stir, pile, and toss the drying coffee to ensure an even dehydration Source: rocanini.com (roaster’s own copy).
Peach, lemon, floral, spiced, candy-sweet
EDN processes coffee both as sundried natural and anaerobically-fermented “supernaturals”. “Supernaturals” such as this one are received at the processing station in the form of fresh-picked cherry. Cherry is sorted for defects and uniform ripeness and color and then transferred to the site’s fermentation tanks to ferment aerobically for 24 hours in full cherry. After this step cherries are moved directly to raised screen beds to dry in the sun. Drying takes 2-4 weeks depending on the local climate. Source: rocanini.com (roaster’s own copy).
Blueberry, cherry, grape, rose, white wine, milk chocolate
The Fifth Avenue Single Origin Espresso carries the namesake of our Roastery location on West 5th Avenue in Mount Pleasant. Our Roastery is where it all begins; it is the foundation of the whole company. It's where we decide on our flavour profiles and meticulously test each new coffee. Fifth Avenue SOE espresso represents this foundation. It's a strong and full bodied coffee with dark chocolate notes that add depth, providing this espresso with the strength to act as the base in any beverage, from a single shot espresso, building to a rich, milky latte. Our intention with this blend was to Source: rocanini.com (roaster’s own copy).
Dark chocolate, roasted nut, caramel, syrupy, full body
Experience the rich and syrupy Espresso Ristretto made with Gondola espresso. With its earthy undertones reminiscent of classic espresso, this shot is perfect for milk-based drinks and easily works with fully automatic espresso machines. Savor the delicious crema that adds depth to every sip and indulge in the bold flavors this shot has to offer. Source: rocanini.com (roaster’s own copy).
Dark chocolate, caramel, golden raisin, full body
Source: rocanini.com (roaster’s own copy).
Strawberry, raspberry, cherry, milk chocolate, sugary
Source: rocanini.com (roaster’s own copy).
Honey, lime, blood orange, bright, juicy, sweet
Source: rocanini.com (roaster’s own copy).
Peanut butter cookie, walnut, brown sugar
Versatile, familiar, and friendly – the three words we had in mind as we created the Twist blend. This blend is named after the popular 1960's dance move. That's right, remember the Twist? How could you forget? Well, like the dance, this espresso is easy for everyone to enjoy, and easy to master, since it offers a more familiar and traditional flavour profile. The Twist blend sits on the figurative spectrum for us somewhere between our No. 3 and Fifth Avenue blends. Twist blend works as both a standalone espresso or in milk based drinks. Additionally, it's versatile enough to be brewed a Source: rocanini.com (roaster’s own copy).
Chocolate, roasted nut, bitter sweet
The production process for Yemen Coffee beans has stayed the same for over 500 years. Small family farms plant on terraced fields carved into the Yemen landscape. The coffee plants are raised in the old way, without any use of chemicals. Once the fruit, referred to as “cherries” are ripe, they are hand-picked. The beans are not removed from the fruit, but dry-processed together. The fruit goes through a special drying period in caverns, and in some cases, on rooftops. Once the fruit is dried, it’s easy to separate the beans from the husks, which are discarded. This leaves a very irregular and Source: rocanini.com (roaster’s own copy).
Violets, mango, toffee, wild strawberry, walnut
The production process for Yemen Coffee beans has stayed the same for over 500 years. Small family farms plant on terraced fields carved into the Yemen landscape. The coffee plants are raised in the old way, without any use of chemicals. Once the fruit, referred to as “cherries” are ripe, they are hand-picked. The beans are not removed from the fruit, but dry-processed together. The fruit goes through a special drying period in caverns, and in some cases, on rooftops. Once the fruit is dried, it’s easy to separate the beans from the husks, which are discarded. This leaves a very irregular and Source: rocanini.com (roaster’s own copy).
Berry, rose hip, honey, cocoa