Spotlight: Dark Horse Empire

Dark Horse Espresso Bar (2)
Address: 215 Spadina Ave
Neighbourhood: Queen West/ Chinatown / CSI
(website, @darkhorsecafe)

(416) 979-1200

Dark Horse Espresso Bar began its decent on Toronto at the end of 2006 opening up their first location in Leslieville/ Riverside. The Cafe that's just across the bridge on the EAST side, opens it's heart with large windows featured artists and swivel chairs around this large oak table. What separated them from others in the emerging cafe scene was the introduction of this LARGE communal tables to work, chat and socialize with other community members. That void and lacking community spirit was what the co-owners Deanna Zunde and Ed Lynds wanted to bring back to our neighbourhoods. This has been a huge success as they expanded to Queen West, taking space  in the Robertson Building. Famous for the CSI (Centre for Social Innovation).
Located on the main floor, a natural meeting place for those in the building and again creating space with two communal tables, and "upstair loft section" laced with tables, 60s era lounge chairs, and more people watching through the glass walls.
Something is different at the Queen West location, maybe it's WHITE machine, or the larger windows, or the large menu, or maybe being home to Momiji Kishi Eastern Barista Champion and highest placing Torontoian at the CDN Barista Champs this past fall.

Machine: La Marzocco Linea (4 Group)
Doser: Mazzer Robus
Turnover: Heavy Traffic (sit in and take-out)
Beans: Detour Coffee Brazillian (Dark Horse only)
Music Chill, Indie, Rock
Disloyalty Card: YES

They have a large selection of Detour Coffee Beans and they've worked with Kaelin to develop the Brazillian single-origin espresso.

Verdict: sweet with a hint of earthy-rich-cocoa and some lingering acidity that makes you wonder how it'd taste in an americano or Capp.

From Detour:
After picking, the coffee cherries are processed using a technique called “pulped natural”. This method falls between the natural and washed methods. Only the outer skin of the coffee cherry is removed and beans are sundried with the pulp of the cherry left surrounding them. This method results in sweetness and body like natural processed coffees but with a bit more acidity like washed coffees. A little bit of acidity in this coffee works well to cut through milk drinks but can equally be enjoyed as a brighter single origin espresso.

Rumour has it they are going a bit further west and opening up #3 in early 2011 at Queen/Euclid.....