Since 2006, Transcend Coffee, in Edmonton, has been brewing, teaching, and learning. From bean stage to brew stage, all who help to make Transcend's drinks marvellous are passionate about artisinal coffee. The third wave coffee movement has been enticing coffee lovers around the world, and the masterminds behind Transcend coffee have caught this wave, continuing to experiment and evolve. Transcend has made it easy for Edmontonians to pause for a few minutes, leave their busy days behind, and become mindful of the flavour and aroma of coffees that barista Kenneth Bear describes as "as near perfect as possible". But such a moment is not only pleasing to the taste buds, but rewarding for one's conscience as well. Unfortunately, many American and European companies have not kept producers and the issues of climate change and labour shortages in mind. Transcend Coffee is an exception to this rule.
Founder Poul Mark's goal is to "bring better understanding and appreciation of coffee to the Edmonton area". Innovators at Transcend believe that "coffee is not a commodity"; "it is a craft and a ritual". Transcend is serious about financial sustainability for coffee producers. The company's website shares stories of some of Transcend's partners - growers who strive to achieve excellence. Transcend shares with potential connoisseurs the extreme importance of "relationships with the growers", for "everything we do hinges on these relationships". The coffee is sourced at prices considerably higher than average Fair-Trade prices. The beans are roasted at the roastery in Edmonton, where "experimenting and refining our craft" are goals for Transcend's coffee-loving team. Mark has judged coffee competitions around the world. He's been qualified as a coffee evaluator. He has traveled great distances numerous times, in order to speak with coffee farmers. He has written about coffee for trade magazines and helped design cafes. He's hosted tastings and he's given speeches on "the art and science of taste". These are just some of the exciting opportunities he has had as one at the forefront of the third wave coffee movement.
Central Edmonton Location
There are three Transcend cafes in Edmonton. One is located in Argyll, another in Garneau, and a third in Mercer. The Garneau cafe is located at 8708 109th street, close to the university campus. This is an ideal spot for a morning pick me up before work or school. The Mercer cafe can be found at 10359 104th St, amidst the downtown buzz. The Argyll location, on 9869 62nd, is a good spot for a hot drink after a walk in the Mill Creek Ravine on a cold day. All of the cafes offer free wifi with a purchase. Some enjoy black coffee, while others like to reach out of their comfort zones and try, perhaps, an almond milk masala chai. Hungry Edmontonians pair their coffees with baked goods such as brownies with peanut butter, cinnamon buns, and Transcend's well-loved, popular slices of banana bread. Poul Mark expresses that "building community" is a priority. Staff have displayed gorgeous local art on Transcend's walls. In July, Transcend donated 25 cents per drink to local initiatives.
If you navigate through Transcend's comprehensive website, www.transcendcoffee.ca, you will find Poul Mark's impressive full bio, a visual tour of the roastery, as well as bios of growers, baristas, and Transcend's inspiring seekers. Customers can shop online for coffee from South America, Central America, and Africa. There are espresso and green, unroasted coffees as well. Aficionados can go pro by investing in high-end coffee machines, brewers, and travel coffee kits. Gift boxes, gear, and other gifts will help customers spread the delightfulness to their friends and families.
Perhaps you're intrigued about the difference between a so-so cup of coffee and a work of art, and you might have numerous questions. The website features videos that teach coffee appreciation. One can learn to master various brewing techniques, such as how to use a French Press properly. One might learn, for instance, how vital aroma is to the enjoyment of coffee. Your questions will be answered, and new questions will be developed and answered as you open your mind to the third wave coffee experience. What kind of water should you use to brew? What's a zero defect standard? What's a quaker? Why do soil and sunlight matter? And so on.
Check out Transcend on instagram, facebook, and twitter to see letters of praise, beautiful cups of coffee, and people having a good time. If you're curious about subtle hints of flavour in Transcend's coffees, and which ones you want to try, their facebook and twitter pages will get your mouth watering. If you'd like to drop by, the Garneau cafe is open from 7:30 am to 9:00 pm from Monday to Friday, 8:00 am to 9:00 pm on Saturday, 8:00 to 6:00 on Sunday, and 9:00 am to 5:00 pm on holidays. The Mercer cafe is open from 7:30 am to 5:00 pm on Monday to Friday, 9:00 am to 5:00 pm on Saturday, and 10:00 am to 4 pm on Sunday. It has just been renovated. Argyll is open from 7:30 am to 5:30 pm on Monday through Friday, and on Saturday from 9:30 to 5:00 pm on Saturday.
Talk to a highly trained, passionate barista and get your caffeine fix the right way.