'Behind the Bean' Blog

Yaroslav Yasel
Coffee in the Kitchen - Let's Get Baking!

Coffee in the Kitchen - Let's Get Baking!

We all love a little loaf with our coffee! Especially, if it is fresh from the oven or straight from the toaster - yes that is a thing. In the summer, baking plantbased takes all the worry about leaving your deliciousness on the hot counter too long or keeping it in a backpack while you hike in North Vancouver. Here is our favourite go-to recipe incorporates our amazing fresh-roasted and fresh brewed INVITO coffee. Coffee Banana Loaf There is a trick to creating a banana cake that is dense and moist, and that is to make sure to not overmix the batter....

Read more →


Yaroslav Yasel
Incredible Iced Coffee Recipes from Around the World

Incredible Iced Coffee Recipes from Around the World

It seems many countries want to lay claim to inventing iced coffee but will we ever know? Maybe yes, maybe no. Nearly every nation now boasts their own unique spin on the basic coffee served with ice.  Where Are You From Again? The Algerians claim in 1840, their creation of mazagran, was the original iced coffee. Enjoyed by French soldiers stationed in North Africa, mazagran is a beverage of coffee syrup, cold water, ice, and a citrus wedge or squeeze. The Viennese are said to have got creative in the 17th Century with bags of beans left behind by the...

Read more →


Yaroslav Yasel
Brew Guide - French Press

Brew Guide - French Press

BREW GUIDE - FRENCH PRESS I Bring enough water to fill your French Press to a boil. For a 17-ounce press, you will need about 350-grams or 12-ounces for our US friends. II Grind your INVITO beans while the water is heating. French Press coffee calls for an even coarse grind. Yaro recommends starting with a 1:12 coffee-to-water ratio, but if you use 350-grams of water, you will want 30-grams of our Medium Roast coffee. III Begin by gently pouring twice the amount of water that you have coffee onto the grounds. If you have 30-grams of coffee, you will...

Read more →


Helen Siwak
Brew Guide - Espresso

Brew Guide - Espresso

BREW GUIDE - ESPRESSO I Remove the portafilter from your espresso machine’s grouphead. Then place it on a scale and tare the weight. II Purge your grouphead thoroughly with a steady stream of hot water. III For a double shot, ensure you grind between 18 to 21-grams of coffee into the basket. The proper grind is crucial to create a balanced and delicious shot of espresso. You may find it necessary to adjust its fineness a bit. In general, the grind should be pretty fine. IV Smooth the coffee by moving your finger back and forth across in a swiping...

Read more →