Single Origin Co. · Toronto
Method 01 — 2026 Review
Pour-over, AeroPress, and espresso dial-in notes from our Queen West editorial studio — structured for Canadian home brewers who want repeatable extraction without restaurant-style shortcuts.
Editorial charter
Every method review published by Single Origin Co. begins with a controlled roast reference — typically a washed single origin in the 86–88 point range — and a water recipe fixed at 150 ppm total dissolved solids with balanced alkalinity. Our Queen West studio maintains a rotation of calibrated burr grinders, zeroed scales, and temperature-stable kettles so that extraction yield, brew time, and sensory descriptors remain comparable across V60, AeroPress, French press, espresso, Chemex, and cold brew protocols. We do not operate a café, sell roasted coffee, or franchise brewing equipment. We are an editorial media outlet documenting how specialty coffee responds to technique.
Each review passes through three editorial gates before publication: baseline dial-in using a standard 1:16 ratio for filter methods, variance testing across two grind settings and two pour profiles, and a blind sensory panel scoring acidity, sweetness, body, and finish clarity. Roasting notes from partner importers are cross-referenced but never substituted for our own extraction data. When you read a Single Origin Co. brew guide, you receive the same bench sheets our editors used to finalize the published ratio tables and timing diagrams.
Our 2026 editorial programme prioritises transparency for Canadian audiences — spelling conventions follow Canadian English, measurements appear in grams and Celsius, and all studio hours reflect Eastern Time. Subscribers receive changelog bulletins when we revise a method review after grinder firmware updates or seasonal roast profile shifts from our reference importers.
Method lanes · 2026 review cards
Lane 01 · Pour-over
Perfusion protocols for washed single origins where agitation, pulse pours, and filter paper geometry define cup clarity. Our pour-over lane tracks bloom mass, drawdown time, and total dissolved solids against a fixed 93 °C kettle setpoint.
Lane 02 · Immersion
Full-immersion reviews measuring steep time, plunge resistance, and sediment tolerance for naturals and honey-process lots. We document how roasting development interacts with coarse grind uniformity in immersion baskets.
Lane 03 · Pressure
Pressure profiling for single origin espresso — dose, yield, shot time, and pre-infusion curves scored against the same sensory rubric used in our filter reviews. Dial-in sheets include grinder burr wear notes.
Lane 04 · Cold
Room-temperature and refrigerated extraction reviews with TDS targets, steep duration windows, and dilution ratios for service-ready concentrate. Cold lane reviews address acidity retention in light-roasted single origins.
Brew timeline
From green sample receipt to published review, each method follows a four-stage timeline validated in our Queen West brew-lab.
Fixed development profile on a sample roaster; colour tracked with Agtron readings.
1:16 filter baseline or 1:2 espresso yield; TDS and extraction yield recorded.
Two grind steps and two pour/agitation profiles compared in blind cupping.
Ratio tables, diagrams, and changelog posted to the brew guide index.
Method comparison
Choosing a brewing method depends on roast level, desired body, and service context. Our comparison grid summarises the extraction variables we hold constant across reviews so readers can translate findings between methods without re-reading full protocols.
Quick answers
No. We are an editorial media blog and brew-lab on Queen Street West. We publish specialty coffee brewing method reviews — we do not serve meals, operate a franchise chain, or deliver food or beverages to consumers.
We do not retail roasted beans, brewing hardware, or subscription boxes. Reference samples are used strictly for editorial extraction trials inside our studio.
Method reviews display a last-reviewed date; major revisions ship with changelog bulletins. The 2026 index was last audited on 26 June 2026.
Yes — editorial collaboration and method review enquiries are accepted via our contact form during studio hours, Mon–Fri 09:00–17:00 ET.
Browse six published method reviews or contact our Queen West studio for brew ratio questions and editorial collaboration.
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