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Coffee Rōnin

We sell beautiful coffee equipment from all over the world. Hope you can find the tools that help you to reclaim happiness and peaceful from your busy day.

18/07/2026

No matter the weather, there's always a warm cup waiting for you.

Happy Weekend.

#珈琲浪人

16/07/2026

The collection is expanding, and I am planning to get more.

No matter if you are driving WRX or STI, GC or VB, stop by and check out the corner, see whether your car is in the collection.

#珈琲浪人

09/07/2026

Recently sourcing coffees for the adventure section of pour over menu, and found this interesting mint & watermelon co-ferment blend roasted by 94 Celcius . This is my first time to try coffee that co-ferment with mint, which brings up my curiosity.

It is a washed & co-ferment blend, and tastes like mandarin tea with a little mint when hot. The watermelon part comes after the coffee cools a bit, and it tastes like watermelon mint candy. Overall I found it will be pretty good for an ice pour over, and also, try adding two drops of peppermint syrup if you dare.

#珈琲浪人

07/07/2026

Meet our new summer drink: Midnight Cloud 夜雲 ☁️

Refreshing cola meets espresso, topped with a layer of smooth cheese cream.

As the cream blends with the sparkling bubbles, it creates a silky, cloud-like texture that makes you forget the summer heat.

Now available at Coffee Ronin.

#珈琲浪人

05/07/2026

From one side to the other.

Before opening my own coffee shop, I was just a salaryman, and every time I visited a coffee shop, there were things I wanted to ask the barista. But after becoming a barista myself, I started seeing many of those questions from a completely different perspective. So I thought it would be fun to create a series and share some of these thoughts with everyone.

1. Do baristas mind when customers watch them closely or record videos while they are brewing?

When I visited coffee shops, I always assumed baristas might feel uncomfortable being watched, so I tried not to stare directly. And even now, some customers still politely ask me whether I mind if they watch or film while I'm brewing.

Honestly, as a barista, I don't mind at all. When I'm making coffee, my focus will be on the dripper, the kettle, and the scale. I'm concentrating on the brew itself, so I might not notice your sight. If anything, I'm happy that people are interested in the process and want to learn or capture the moment.

2. Do baristas mind when customers ask about brewing recipes?

Personally, I don't mind sharing things like the coffee-to-water ratio, water temperature, brew time, or other parameters I used for a particular cup.

However, it's important to remember that even with the exact same coffee, changing only the grinder or dripper can lead to a different result. So simply copying a barista's recipe doesn't have much practical value.

What I think is more meaningful is asking why.
Why do you choose a higher or lower water temperature?
Why do you decide to stop pouring at a certain point?
Why do you use this particular ratio?

Understanding the reasons behind a recipe is far more valuable than memorizing the numbers themselves.

That's all for this post. If there are any topics you'd like me to talk about in future, feel free to let me know.

#珈琲浪人

02/07/2026

I usually keep at least one dark roast option on my menu and the current dark roast is this Indonesia Mandheling.

"Mandheling" is a general name that represents coffees grown in the Lake Toba and Lake Tawar area in Sumatra. This name is believed to have originated from a misunderstanding after World War II. A Japanese soldier was impressed by a cup of coffee in North Sumatra, Indonesia, asked the local people what the coffee was called. Local people thought he was asking about their ethnicity and replied, "Mandailing".

A classic Mandheling like this one will have pinewood aroma, tastes like dark chocolate in hot, followed by the unique spice and herb tastes (the spirit of Mandheling in my opinion). Creamy and smooth, with caramel aftertastes.

P.S. It tastes even better when brewed with neldrip.

#珈琲浪人

29/06/2026

We will open on Canada Day, July 1 from 10AM to 6.30PM.

Extend half an hour for operation so you can spend a little more time with your friends and enjoy your coffee.

See you then.

#珈琲浪人

25/06/2026

Costa Rica Canet Musician Series are quite popular in Asia, but it is really hard to find these beans in North American roasters, probably all exports went to Asian roasters which we should not be surprised. And it is very interesting to see coffee beans named after famous musicians, a very successful marketing strategy.

I still remembered in 2020 I ordered all four in this series from Taiwan and I was really excited, then a day after the roaster told me they can't ship to Canada due to the pandemic. After that I still tasted them when I went back to China after Covid but it feels different then brewing at home.

Recently I got two in the series, Mozart and Bach from Front Street Coffee in Guangzhou. They are on the shelf and will be on the menu soon, already excited.

I am planning to bring in more coffee from Guangzhou roasters, it is my hometown so easier for me to arrange things, stay tuned...

#珈琲浪人

23/06/2026

We offer matcha drinks but I want to do it as simple as possible, cause I want my customers to taste the nori-liked umami and bittersweet aftertastes, and I believe good matcha doesn't need too much added flavours.

We now only have three: Usucha (Straight), Matcha Latte (unsweetened) and Osumanthus Matcha Latte (a little touch of floral and sweetness). New items might be added, but my principles won't change.

#珈琲浪人

21/06/2026

You might noticed that we have some sharp orange coffee bags on the shelf, they are from Hooray Cafe & Coffee Lab in Vancouver. It is funny that I know them and they know me both through FOODIE | TECH & CARS ENTHUSIAST | GEEK . That's how coffee connect different people together.

I brought in few coffees this time which including two Yunnan, and everyone knows me that I don't like Catimor, so these two are Bourbon and Typica. I tried the Honey processed Bourbon first due to the long resting time of the Typica.

The coffee has sweet floral aroma and tastes like mandarin and honeysuckle when hot, turns to hazelnut when cools down and has black tea taste in aftertaste. And I guarantee it does not have any bitterness aftertaste which you usually found in Catimor.

Their roasting style require three to five weeks for resting, it is a pretty fun experience to me.

P.S. I also brought in some Yemeni coffee from them but they got all sold before I have a chance to try them. Maybe next time...

#珈琲浪人

Address

3101 Kennedy Road, Unit A8

M1V4Y1

Opening Hours

Tuesday	10:30 - 18:00
Wednesday	10:30 - 18:00
Thursday	10:30 - 18:00
Friday	10:30 - 18:00
Saturday	10:30 - 18:30
Sunday	10:30 - 18:30

Website

https://coffeeronin.ca/

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