Critic's Notebook: Third Wave cafés take coffee to new heights
Pourquoi Pas coffee shop owners Tony Tanchaleune, left, and Tyler Mastantuono. The café is one of Montreal’s growing number of Third Wave coffee shops. Photograph by: Allen McInnis , The Gazette The name of the café was Pourquoi Pas Espresso Bar, and so briefly did I plan to visit that I double-parked my car on top of an Amherst St. slush bank. I was only going in to buy some coffee. Or so I thought … I nodded to the two hipster baristas working the counter and admired the mason jars filled with coffee, trying to decide whether this week’s beans would be from Honduras, Ethopia, Kenya, El Salvador or Guatemala. I flipped the tags on the coffee jars and noticed the producer, roasting procedure and altitude at which the coffee was grown were listed alongside the specific code for the variety and the roasting date. We’re miles from a can of Maxwell House here. No doubt about it, Pourquoi Pas is one of the city’s growing number of Third Wave coffe