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Welcome to Meza Caffe. We are serious about coffee
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There is nothing like waking up and begin your morning ritual by brewing your very first cup of coffee. The steamed fragrance that indulges the senses, its unique aroma and its decadent warm taste, prepares you for a new day. A great cup of coffee is not simply about convenience. Drive-through windows are popping up in almost every corner, and it seems that the commodity of enjoying a great tasting, freshly brewed, authentic cup of coffee has been lost. |
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When you bring a cup of coffee to your lips, you have completed the last stage of a process that began many years ago; that is, when the coffee seeds were sown.
Any coffee lover knows it all starts with the beans. The two most commonly used beans are Arabica and Robusta. Arabica beans are the most expensive. They grow in high altitudes and are responsible for the aroma, body and smoothness in your cup. Robusta beans are grown in low altitudes, they are the ones that give strength and intensity to the brew. South and Central America produce 70 percent of the world's coffee supply and it is home to Meza Caffe. |
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Our Story Meza Caffe is a family owned business that began in 1995, when we first opened in Venezuela. Luis Meza and his family developed a passion for coffee and customer service. As Canadians the Meza family is providing this European experience to North America. This family owned business holds itself to the highest standards, providing top quality products and a work ethic that has been passed down through the generations. Meza Cafe's staff are trained to the highest standards, keeping customer service as a priority. In an effort to satisfy every customer's needs we dedicate time to instruct our clients. |
For example, a frequently asked question we get here at Meza is, what espresso beans are best to make an espresso. In order to answer this multifaceted question, we must understand that Espresso beans do not exist.
"Espresso is not a bean. It is, simply, one of the many ways to extract coffee."
Indeed, there are different types of beans. Espresso,however, is not a bean. It is, simply, one of the many ways to extract coffee.
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Another question we usually get is how to make the perfect espresso. The truth is that it must be extracted in 20-30 seconds; 20 for a short and 30 for a long espresso. The load of ground coffee on each basket for a single espresso is 7 grams, and the machine must be calibrated to release 9 bars of pressure to extract its essence. During the next 20-30 seconds, 2 to 2.5 ounces of water should go through the basket. The coffee ground must be adjusted, so that, with 9 bars of pressure and 30 lbs of compaction, the 2 ounces of espresso falling should resemble a mouse tail.
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For those interested in up scaling the espresso bar service at their business, Meza Caffe will assist and walk you through the whole process with close attention to detail. Meza's staff will be responsible not only for supplying the products, but also for regular maintenance of their equipment and further training for their staff. In short, the proposal is for their clients to outsource their espresso bar service at a controlled cost. |
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Built to create the true espresso experience, the decor resembles a contemporary, high end European Cafe.
All the way from South America, Meza is brewing some serious success in the Canadian market.
Meza Caffe where we are serious about coffee.
Meza Caffe where we are serious about coffee.