House of Funk Roasting Co

BREW TEMP // If you bring your kettle to the boil and use it to brew coffee, the result might be less than ideal…

Now first, let’s just say if you love the way your coffee tastes when you brew it with freshly boiled water (98-100°C at sea level) then that’s the “right way” to brew it!

But the reason we tend to brew with cooler water (92-93°C for pour over, around 94°C for espresso) is because we’re after a vibrant flavour profile with a balance that allows all the exciting acidity to outshine the bitterness… especially when we’re brewing the type of light roasts we favour, sourced from farms where the terroir is a beauty to experience through the taste, texture, and aroma of their coffee.

Generally speaking, the hotter the water, the more it extracts from the coffee grounds. The first compounds that are extracted - because they are most soluble - are the acids. Then the sugars. Then finally, the earthy, bitter compounds that, in balance, round out the flavour profile so those sweet and zesty notes don’t land like a punch.

Most often, we find boiling water draws out more of those bitter compounds than we like, bringing a harshness to the cup that overpowers the beautiful terroir we just mentioned. This is especially true when brewing coffees further along the roast spectrum, when many of the sugars have started to caramelize and take on their own bitterness.

So when we brew a pour over, we begin with a water temperature of about 93° and taste the results. If adjustments are needed, we tend to adjust ratio and grind first, moving to temperature only to “clean up” any residual edges in the profile.

What about you? Do you have a go-to brew temperature you prefer? How often do you change it?

SHOTS OUTTA WHACK? // Dialling in a perfectly balanced shot can take some know-how and practice, but we believe it’s worth the effort!

We can help with the first bit, at least - here are a few key factors to consider that affect the taste of your shot:

FRESHNESS / Coffee beans contain volatile compounds that break down over time, creating stale, flat, or even rancid flavours. But on the other hand, beans need time to rest after roasting to de-gas and develop further. The sweet spot is anywhere between 10-14 days post-roast (although many pros will age their beans for a month or more).

WATER / the mineral composition of the water you’re brewing with will change how compounds in the coffee are extracted and how they balance in the cup. Hard water, for instance, can accentuate acidity in an undesirable way. Test your water and if need be, use an optimizer like a softener tablet or filter.

TEMPERATURE / generally speaking, the hotter the water, the more compounds are extracted - and the more likely you are to burn the coffee. We like a water temperature of around 93-96°C which extracts acidity and sweetness along with just enough oils and other compounds for a balanced profile.

GRIND / too fine, and you’ll extract more bitter compounds; too coarse, and you’ll draw out all the acids but not much else. Find that sweet spot where the brew time runs around 24-30 seconds.

TAMP / make sure your tamp is firm and level to prevent channeling, which is when the water follows the path of least resistance to one side of the bed or another and creates uneven extraction.

Any other tricks or tips for dialling in espresso?

LOVE SONGS ON THE RADIO // Remember the radio? Before all the streams and Siriuses? When there were station hosts and ad breaks that made the next song sound even sweeter?

The spontaneous, incidental, free falling playlist made it seem all the more significant when *that song* came on and spoke to you, connecting you with *that someone* across the airwaves, right at the moment you tuned in…

If that special feeling had a taste, it’s this coffee. The sweet comfort of peaches falling out of the crust of a still-warm pie; the heady waft of lavender in the summer; mugs of cocoa shared with someone special on a crisp night…

If you’ve only ever listened from an app, you’re missing out - but this natural Ethiopian coffee might just get do it for you.

Find it in the tasting room, in our web shop, or at .coffeebar.

ENDING SOON // Cross the Breeze, the washed Ethiopian that many of you have been loving, is almost gone 😱

We were so thrilled to get this gem from while shipping in and out of that part of the world is such a concern right now… and also thrilled that those delicate notes of jasmine, yuzu, and watermelon have been such a hit.

Head to our website, the tasting room, or FUNK Coffee Bar to grab a can or a bag before it’s gone!

IN A SILENT WAY // Don’t let the name fool you - this coffee is anything but quiet. With bold boozy notes of cherry, candied apple, and Concord grape, this Colombian anaerobic natural splashes the palate with loud, luscious dark fruit energy.

The natural processing and anaerobic fermentation, followed by 15 days of parabolic natural drying in the greenhouses of Finca Inmaculada, has imparted an almost exotic richness of flavour and texture to this beautiful coffee.

You may very well find it hard to enjoy this coffee in a silent way - side effects may include jubilant exclamations.

Find it in the tasting room, in our web shop, and at .coffeebar !

GUIDING LIGHT // We treat our coffees gently, with a light roast profile - even our espressos, like I Could Live in Juicyville.

Why? Because the beans we source have been meticulously cultivated and processed by producers with knowledge far beyond our own, on farms with carefully developed conditions that create incredible terroir. Before they even reach our roastery, these coffees have highly prized attributes and such great potential.

So we roast them just long enough to bring those attributes to the fore - accentuating acidity, developing sweetness, enhancing texture, drawing out aromas - without baking out the qualities that make them so remarkable.

That way, what you taste in the cup is terroir, not “toast”.

After all, as we always say - acidity is not a crime, and you deserve better than bitter.

I COULD LIVE IN JUICYVILLE // A new feature espresso is already making (fruity, creamy, nutty) waves around here, and after its official launch at this weekend’s End of Summer BBQ it may even reach tsunami status 🌊

It’s a Costa Rica natural from .azul in the West Valley, with sweet milky notes that remind us of Kinder® Surprise. Pops of raspberry lift those milk chocolate and hazelnut undertones into a juicy brightness, rounded out by a subtle and sophisticated fig florality.

It’s everything you might want from a traditional espresso profile, with a playful new twist that we just can’t resist.

Come through tomorrow for the End of Summer BBQ to try it in your favourite espresso drink (perhaps before a beer and maybe after a flash tattoo?) or snag a bag or a can over in our web shop!

THE BROKEN SEAL // If you’re ISO creative, tasty cocktails in Squamish, head straight for the Broken Seal! Located downtown, right on the water with a stunning view of the Chief, this brand-new neighbourhood joint works with ethically sourced ingredients and cool local brands (including House of Funk!).

The team is big on experimentation, as you might guess from their fun, funky food and drink menus: watermelon tartare; ginger, miso, and lemongrass edamame dip; “our-garitas;” a tomato leaf-infused gin... and a nitro espresso martini, mixed in small batches with our cold brew concentrate and made luxuriously silky with a blast of nitrogen.

And with the demand for those martinis running the nitro growler dry two or three times most Fridays, you could say they’re a hit! Bar manager Taylor says customers simply can’t resist that sexy nitro cascade — the moment they pour one in plain sight at the bar, a wave of orders comes in.

On top of riffing brilliantly on classic coffee drinks, they’re gradually introducing new and unique creations to the menu, featuring hitherto unusual flavour combinations that challenge the Squamish status quo (is it any wonder we’re kindred spirits?).

So far, the response has been very positive — and it’s only been a short two months since they opened. Expect great things from , and be sure to save time for a drink on their patio next time you’re touring the Sea to Sky Highway!

LEAVING SOON // On the Brink brought us many moments of jammy apricot and chocolate-covered delight - not to mention many new friends in the Bitcoin community - but alas, we’re nearly at the end of this exceptional coffee.

Grab it before it’s gone - hit up our web shop, our tasting room, and .coffeebar for one last hurrah!

MOMENT OF CLARITY // Not espresso - that’s coming soon, we promise - but a richly dark fruit-forward, syrupy Kenyan, roasted for filter but also beautifully plummy as espresso.

Sharpen your focus and clear things up with this excellent example of a washed Kenyan coffee, available in the taproom, on our website, and over at .coffeebar!

‘SPRO-MISE // Espresso drinkers, it’s been a minute since we last dropped a feature ‘spro - but have no fear: a new one is on its way!

Our last one - Some Candy Talking - was a peachy Ethiopian Yirgacheffe natural, and it sure went fast…

Can you guess the origin of our next espresso?

CROSS THE BREEZE // Meet our latest coffee release, a delicate yet no less exciting washed Ethiopian with notes of jasmine, yuzu, and watermelon!

We know lots of coffee folks out there embrace washed coffees as the truest representation of a region’s terroir, free from the influence of flavours developed from the coffee fruit during the fermentation phase.

The washed process also allows the intrinsic qualities of the coffee variety or varieties for shine through - in this case, Gibirinna 74110 and Serto 74112 - highlighting delicate sweetness and acidity for a beautifully nuanced cup.

Whether you’re a washed process die-hard or simply a fan of delicious coffee, it’s a breeze to enjoy this sweetly floral Ethiopian.

Find it in the tasting room, on our website, and at .coffeebar now!

NICA LIBRE // Meet the latest collab creation with our partners !

Our cold brew concentrate (made with our chocolate-and caramel-like natural Brazilian beans) pairs up with sweet, sparkly cola, and gets a heady hit of spice from Flor de Cana rum.

Cool, dark, and coffee-forward, it’s a cocktail promising more than one type of buzz…

Hit up the tasting room in North Van to crush one of these on the patio!

COVER ME IN SUNSHINE // Can you imagine starting a coffee farm at the age of 14?? For Juan Pablo Ortega - now 19 years old - it was truly a calling.

He sold the cattle he had raised to buy a plot of land, and on it he planted 500 Pink Bourbon coffee trees. Later, he planted another 1500, and now a few years later, we’re enjoying (not to mention thoroughly impressed by) the literal fruits of his labour.

This particular lot we sourced from him reminds us of hibiscus, pink lemonade, and marmalade - a zesty splash that brightens up the palate.

Juan may be the youngest producer from whom we’ve ever sourced coffee, and we are beyond thrilled by the quality of his work. The fruity florals and sparkling citrus of this coffee are a perfectly sweet nod to a younger generation of farmers.

This is also an exciting coffee for us because it’s one of two we launched in collaboration with Tyler Hagan of ! When asked to pick the name, he had this to say:

“Maybe not everyone will catch the connection between a Pink Bourbon coffee varietal, notes of pink lemonade, and the title of a song by - but it seemed such a fitting name for a coffee released on the brink of summer. Hopefully this resonates with other fellow coffee-lovers!”

Great choice, Tyler - this is definitely a sunny coffee!

Head to the Commonly Coffee blog to read our Roaster of the Month spotlight, and grab some of this coffee on our website, in the taproom, and at .coffeebar .

SWEETEST THING // A blend, but not the way you’re thinking…

Baho Coffee founder Emmanuel Rusatira selected two coffee lots brought by farmers to two different washing stations, where they were then processed and dried using the same 72-hour anaerobic natural method. He then had the coffees milled and combined into a single offering - quite the faux-pas in today’s specialty market.

We’re so glad Emmanuel flaunted the norm and created this richly dulcet coffee, which reminds us of strawberry jam, apple cider, and spiced rum!

We’re also thrilled to roast and launch it in collaboration with , who chose us as Roaster of the Month for June.

Tyler, the legend behind Commonly Coffee and the exact type of positivity you want at every event, selected the names for our two June releases, and they’re excellent editions to our Make Music // Make Coffee playlist (link in bio)!

On his choice of Sweetest Thing:

“I am a huge fan, and knowing the incredible sweet and tasty coffees I enjoyed out in Rwanda, this title just seemed to fit so well. As it’s a 72-hour anaerobic natural, there is great funkyness and sweetness about this coffee that aligns well with the selected title.”

Would you agree? If you try this one, let us know!!

HEAD OVER HEELS // Taproom & .coffeebar exclusive!! This is a smooth, sweet-talking Papua New Guinea washed coffee that had us smitten from the first taste of red berries, chocolate, and red wine.

It’s a SUPER-limited release that we included in our most recent coffee subscription boxes, and is now only available in cans at the taproom, FUNK Coffee Bar, and for our friends in Calgary, Luke’s Drug Mart.

Visit the first two spots for a cup of this gentle gem, and be sure to grab a can before they’re gone!

TAKE ON ME // Perhaps as delicious as its namesake is catchy, this new coffee is a creamy, citrus-forward marvel from Finca La Santa in Panama (so you’re getting two great classic rock songs in one).

We say “marvel” because the farm is located where fierce winds blow, the rain falls in buckets, and nightly temperatures drop quite low, so its truly amazing that the Gallarde family has produced such superior coffee there for the last 10 years.

This one in particular proves that a little grit and innovation can bear exceptional fruit, and that sometimes wonderful things can come from even the most challenging conditions.

Our monthly subscribers have already been enjoying this special washed coffee, and you can, too - hit up our web shop, the tasting room, or .coffeebar !

THE HAPPIEST COFFEE ON EARTH // Don’t let the melting face fool you - while this coffee might blow your mind and excite your palate, it’s wild and wacky in only the best ways.

Mah Na Mah Na is a very special co-ferment coffee, which means the producer added fun, funky cultures grown on other plant matter (in this case, passionfruit and panela) to the beans during their fermentation phase.

In other words, he brought some cool new friends to the party 😎

The result is a fanfare of citrusy sensations, headed by a passionfruit parade with a finish that’s as smooth and sweet as pastry cream.

Grab this very special limited edition anniversary coffee at the taproom, on our website, or at .coffeebar (where it’s also available as a pour over)!

WASHED COFFEE // Ever wondered why washed coffees are so popular and well-regarded? It’s no coincidence…

First of all, washed coffees are known to have beautifully nuanced flavour profiles, bright acidity, and a creamy texture. The words most frequently used to describe their taste are “clean” - which fits so well with “washed” - and “delicate”.

This is because at the processing stage, washed coffees have the flesh of the cherry removed from the seed prior to fermentation. Then, prior to drying, any remaining fruit is literally washed away with water. So the flavours developed and accentuated during this process are intrinsic to the bean itself - its origin, growing conditions, and varietal - rather than the fruit.

While washed coffees require more water and power to produce than do natural or honey processes, their fermentation phase is easier to control, and their taste profiles are more consistent.

We’re about to launch two delicious washed coffees that exemplify these points - keep an eye out for the drop and prepare your palate for a treat!

FUNK THE NORM // Tried our Costa Rican commemorative coffee yet? We launched it last month in honour of the Bitcoin halving, and we’ve been revelling in the juicy white peach, rose, and orange marmalade flavour profile ever since.

It’s a beautiful natural coffee grown on the Volcan Azul farm, a multi-generational family business anchored in traditions of quality, ecological preservation, and hard work.

It’s been a popular choice on the pour over menu at .coffeebar, where you can also pick up a can. It’s also available in the taproom and on our website, where you can buy it with Bitcoin or CAD! Grab it before it’s gone…

STRAWBERRY COLD BREW SODA // It’s sweet, it’s refreshing, it’s sparkly, and it’s on tomorrow’s Anniversary Party menu!

Our signature cold brew concentrate gets a summery burst from house-made strawberry syrup, a playful bubble from a splash of soda water, and a bright little pop from a freeze-dried strawberry garnish.

Come try it this Saturday and Sunday, 10AM to 2PM!

MAH NA MAH NA // Our anniversary coffee drops TOMORROW at our big 5th birthday bash, and we can’t wait to share it with you!

Mah Na Mah Na is a washed Colombian coffee from Finca Milan, where producer Julio Cesar Madrid uses starter cultures from fruits, sugar cane, and other foods further transform coffee during its fermentation phase. This particular coffee gets its vibrant tropical citrus notes and creamy texture from the co-fermented yeasts grown on passion fruit and panela - and it may be our funkiest coffee yet.

We’ll be brewing pour overs of this very special limited release here at the taproom from 10AM til noon this Saturday and Sunday, with 200g cans available for purchase.

If you want to be sure there’s a can or two with your name on it, hit up the presale via the link in bio 👆 for pickup this weekend or delivery after May 13th.

Thank you to all the coffee-lovers out there who have already preordered Mah Na Mah Na, and to all of you planning to join us in celebrating 5 years of FUNK!

CRACKON // Who’s stoked for the return of brunch this weekend?? We can’t wait to have their insanely good fried egg sandwiches and hash browns to pair with the cocktails and coffees we’ll be slinging both mornings.

Come get a handful of Crack On goodness this Saturday and Sunday, 10AM - 2PM!

Shout-out to CrackOn for helping us celebrate 5 years of FUNK!

YOU’RE SO GREAT // No really, we mean it! Especially as we approach our 5th birthday, we’re incredibly grateful for all the support you, our friends and fans, have given us.

So we’ve brought in this washed Tanzania peaberry, a real treat of a coffee (we don’t do it for just anyone…) for your brewing and sipping pleasure.

Expect luxuriously plummy, dark fruit notes with a boozy richness softening to a sweet, lingering aftertaste.

It’s available now on our website, in the taproom, and over at .coffeebar!

DL CHICKEN // They were on deck slinging addictive eats at our grand opening party, and they’re coming BACK for our 5th Anniversary Party this weekend!

Catch working their fried chicken magic this Saturday (May 11th) fuelling the festivities, mid-afternoon til late.

Huge thanks to the DL team for helping us celebrate 5 years of FUNK!!

FILTER VS. ESPRESSO // What’s the difference between a roast profile designed for filter vs. one for espresso?

A very good question we get asked a lot. First, we’ll say right up top that we’ll happily pull shots of almost any “filter” coffee. Why not? We’ve made some happy discoveries that way, and learned even more about coffee along the way.

Nevertheless, as roasters we do treat the beans a little differently if we’re devoting them to espresso.

Basically, espresso has a much shorter extraction time than drip or pour over, which means we want to increase the coffee’s solubility so the flavours stay in balance. To do so, we’ll bring the beans to the same temperature we would for a filter coffee, but over a longer period of time.

The slower approach to peak temperature increases sweetness and temperature acidity without losing character on a path to dark-roast territory.

The goal is to allow the fun, fruity notes to open up the intensity of the shot without tasting punchy, for espresso that’s delicious on its own or paired with milk.

We adjust this approach with each new coffee depending on the size, density, and moisture level of the beans, but in essence this is how we roast espresso differently than filter coffee.

Got any other coffee roasting questions? Send them our way!

NEW ESPRESSO // It might be a little unusual, perhaps unexpected - but for our shot-pulling fans, we created a sweet little something with an Ethiopian Yirgacheffe coffee.

We say unusual and unexpected because a coffee with this degree of fruity florality isn’t often the first choice for espresso.

However, we’re not afraid of unusual choices, and we had a hunch this particular coffee would lend some fantastic qualities to a shot of espresso that would be a shame to miss out on.

We’re talking creamy peach sweetness, warming vanilla, and a pop of citrus to shine through the intensity.

So here we are, Some Candy Talking, an Ethiopian Yirgacheffe espresso to shake up your expectations!

Stay tuned for a little insight into how we as roasters treat coffee for espresso a little differently; in the meantime, grab Some Candy from our web shop, the taproom, or .coffeebar now!

5TH BIRTHDAY DJS // ICYMI we’re turning 5 next weekend (May11th) and to celebrate, some of the city’s best DJs will be here spinning tunes all afternoon and late into the night!

This is a rare and fantastic chance to catch , , .doyleeatzpizza and .wob all in one day, one place - no ticket required.

HUGE THANKS to these legends for devoting the day to our 5th anniversary - it wouldn’t be a party without them!

Mark your calendar on Saturday, May 11th for our 5th anniversary bash, and keep an eye out for more announcements coming soon 👀

CAN-DO ATTITUDE // It’s subscription box week here at the roastery, which means we’ve got TWO new coffees going out to subscribers as we post this!

Those same two coffees will drop in our web shop and the taproom a few days later, so keep an eye out for the big reveal…

If you want to get ahead of every month’s drop and be the first to try our limited releases, head to our site and sign up for a subscription box!

In the meantime, we’ll be busily roasting, packing, labelling, and shipping fresh beans (yes, all by hand) in a happy, caffeinated flurry!

I’M IN LOVE WITH A VIEW // If you know us, you know we love seeing favourite traditions through a fresh, sparkly lens - which is why this coffee appeals to us so much.

Sourced from a farm with roots in the 1500s, its classic rich chocolate flavour profile gets a juicy lift from notes of stone fruit and warm acidity. We love how the aroma reminds us of raisins and honey, while each sip introduces fresh fruity brightness to the palate.

Find it in our web shop, in the taproom, and at .coffeebar now!