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We’ve joined Straw Wars Whistler!

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Join Straw Wars with us!

As we move into summer (although recent rainfall might have you thinking otherwise) we’re set to see a big surge in smoothie and iced coffee sales at Mount Currie Coffee Co in Whistler and Pemberton, as customers opt for a refreshing 100% fruit smoothie or cooling iced latte over their usual hot brew. And every iced drink we sell usually means a straw is used…but not any more.

We’ve joined Straw Wars Whistler – the movement to eradicate the billions of straws that are trashed annually. While a small straw may not seem like a huge problem, when you look at the reliance on this single-use item on a global scale, it becomes starkly apparent that this unnecessary habit poses a huge threat to the health of our planet. At MCCC, we’ve long been using biodegradable, compostable straws made from corn PLA, but we’d still like to join the campaign and minimise their usage where possible.

Non-biodegradable straws are made of the petroleum bi-product polypropylene – the very same stuff that fuels cars. Plastic straws do not degrade naturally, and when they do break down, they release harmful polluting toxins and degrade into tiny irretrievable pieces of plastic. Animals commonly mistake these small pieces of plastic for food which means plastic is slowly seeping into our entire eco-system, which has some seriously hazardous consequences for human health.

Plastic products also constitute more than 90% of all trash currently floating in the world’s oceans and straws make it annually on to the Ocean Conservancy’s Top 10 most collected items at beach cleanups.

In support at MCCC, we’ve now removed all straws from our self-service counters and we are asking customers to request if they want to use one with their drink. While some customers have seemed a little inconvenienced by having to ask us for a straw, others are fully embracing this eco-friendly movement and simply take the lid off their iced drink, sip and enjoy without the use of extra plastic.

In a beautiful resort town like Whistler – where the nature that surrounds us plays a huge role in the enjoyment of our outdoor lifestyles – there’s no real excuse to be using more packaging products than completely necessary.

You’ll be pleased to know that our straws, coffee cups, lids, clear smoothie containers and take-out cutlery are all made from bio-degrable materials. Adding to that, we strongly support the use of keep-cups for coffee and cold drinks, and offer an array of styles and sizes for sale at both our stores. We also give a $0.20 discount every time you purchase a drink with your own re-usable cup!

Vancouver straw ban

It’s pretty good timing then, that Vancouver City Council has just this week voted to approve a ban on plastic straws, polystyrene foam cups and take-out containers.

The ban on the distribution of these materials within city limits goes into effect on June 1, 2019, six months earlier than initially proposed. The approval of the bans and reduction strategies are part of the current City Council’s exciting vision of turning Vancouver into a ‘Zero Waste‘ city by 2040.

‘Cities around the world recognize the detrimental impacts of plastic waste on our environment and are taking bold steps to cut down or eliminate waste through bans and innovative reusable programs’ said Mayor Gregor Robertson in a statement.

‘In Vancouver, we’re hearing strong support from local businesses, environmental groups and the general public and I’m confident that this comprehensive strategy will help us become a clean, zero-waste city.’

According to recent findings, a whopping 2.6 million to-go coffee cups are thrown in the trash in Vancouver every week. But overseas, business owners are getting the right idea. Independent coffee chain Boston Tea Party is believed to be the first in the UK to ban the sale of hot drinks in disposable cups.

From 1 June, the cafe-restaurant chain, which has 21 stores across England, will only sell hot drinks in reusable cups. Customers must either bring in their own mug, buy one in store or pay a deposit on one they can return to any branch.

And with countries like Taiwan planning a blanket-ban on single-use plastic items by 2030 including straws, cups, and shopping bags, let’s hope the rest of the world follows suit.

Some plastic facts:

Plastic never goes away. Plastic is a durable material made to last forever, yet illogically, 33% of it is used once and then thrown away. Plastic cannot biodegrade; it breaks down into smaller and smaller pieces.

Plastic spoils our groundwater. There are thousands of landfills in North America. Buried beneath each one of them, plastic leachate full of toxic chemicals is seeping into groundwater and flowing downstream into lakes and rivers.

Plastic attracts other pollutants. Manufacturers’ additives in plastics, like flame retardants, BPAs and PVCs, can leach their own toxicants. These oily poisons repel water and stick to petroleum-based objects like plastic debris.

Plastic threatens wildlife. Entanglement, ingestion and habitat disruption all result from plastic ending up in the spaces where animals live. In our oceans alone, plastic debris outweighs zooplankton by a ratio of 36 to 1.

Plastic piles up into the environment. North Americans discard more than 30 million tons of plastic a year. Only 8% of that gets recycled. The rest ends up in landfills, is incinerated, or becomes the invasive species known as ‘litter.’

Plastic poisons our food chain. Even plankton, the tiniest creatures in our oceans, are eating microplastics and absorbing their toxins. The substance displaces nutritive algae that creatures up the food chain require.

Plastic affects human health. Chemicals leached by plastics are in the blood and tissue of nearly all of us. Exposure to them is linked to cancers, birth defects, impaired immunity, endocrine disruption and other ailments.

Plastics cost billions to abate. Everything suffers: tourism, recreation, business, the health of humans, animals, fish & birds – because of plastic pollution. The financial damage continuously being inflicted is inestimable.

(Source: Plastic Pollution Coalition)

Coffee and the Brain

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Coffee and the Brain

Many of us can’t seem to function without our morning coffee, and with over two billion cups enjoyed worldwide every year, it seems the world’s growing love affair with a good brew crosses continents, uniting us all in our mutual love of a daily caffeine hit. And it’s not just us humans either – did you know bees get a stimulant effect from caffeine? It’s similar to the one we experience and works out pretty well for the coffee plant too – bees pollinate coffee plants like crazy!

With our favourite locals in Whistler and Pemberton stopping by to regularly consume what is essentially a powerful psychoactive substance (yes, really!) we thought it would be a good idea to share some of the science behind what coffee can do for the brain. So take a sip of some coffee (to increase your attention span and focus!) and read on…

Let’s get down to some key facts first…What are the most common effects of coffee on the brain?

– Coffee makes us more alert and awake
– Coffee gives us more focus
– Coffee improves our memory
– Coffee increases our attention span
– Coffee is a mood booster
– Coffee improves our ability to learn
– Coffee consumption is associated with a longer lifespan

Why coffee keeps us awake

It’s pretty normal for us humble humans to become more tired as the day progresses, especially after a busy day at work or at play. This is because our brains naturally produce more of a molecule called adenosine throughout the day – from the time we wake up until bedtime. Scientists believe this is what helps us to fall asleep at night. The reason why coffee hinders sleep and tiredness is because caffeine hijacks this natural process by mimicking adenosine in the brain. It latches onto the receptors designed for adenosine, pushing them out of the way and, as a result, we’re left feeling more alert and awake because adenosine can’t do its job properly. Eventually, however, adenosine wises up to caffeine’s crafty act and makes new receptors for the sleep-inducing molecule to start latching onto again. This is why your morning coffee can slowly turn into two or three cups – the more receptors your brain creates, the more caffeine you need to block adenosine.

Coffee and genetics

Do you know somebody who’s able to drink five double espressos a day and sleep like a baby each night, while you’re still buzzing for several hours after a single-shot cappucino? Although some of us slowly become more tolerant to increased coffee consumption over time (well…practise makes perfect!), the reason one person is more sensitive to the effects of caffeine than another could actually lie in your genetics. Caffeine sensitivity varies between humans because of an enzyme called CYP1A2 which metabolizes coffee in your liver. How much CYP1A2 you create depends on your CYP1A2 gene and small changes in this gene can affect how a person processes caffeine. Needless to say, no two coffee drinkers are exactly the same – your genetic make-up and unique brain chemistry build your very own relationship (or passionate love affair) with caffeine.

Coffee for athletes

Living in one of the world’s meccas for adrenalin-fuelled sports and home to a high-conentrateion of talented athletes, we were pretty smart to open up coffee shops in Whistler and Pemberton, if we do say so ourselves! This is because caffeine is one of the best-tested ergogenic aids (substances that enhance an individual’s energy use, production, or recovery) and is known to help athletes train harder and for longer. The average improvement in sports performance is about 12%, with more benefits noticed during longer, endurance exercise. Research also indicates that coffee stimulates our body to utilize fat stores as fuel during long workouts. Instead of ​utilizing muscle glycogen (sugar) during exercise, there appears to be a shift to fat stores, allowing for prolonged use of working muscles. We’re pretty stoked that what we do at Mount Currie Coffee Co can help contribute towards our local athletes killing it on the mountain!

Good mood food

Having only just started drinking proper, caffenated coffee earlier this year after joining the team at Mount Currie Coffee Co (Whistler) in January, I’ve been genuinely amazed at the mood-boosting effect a double espresso has on me within about an hour of drinking it. This new love of espresso (thanks to the delicious flavour of Pallet’s Benchmark beans) follows a ten-year caffeine hiatus, whereby I only drank the occasional decaf soy latte and opted mostly for herbal teas. I had always been aware that coffee could wake you up and help your attention span (my brother and sister have always been huge fans), but I genuinely hadn’t realised there was a mood-enhancing connection, so I was particularly keen to find out more.

It turns out, when caffeine blocks adenosine in the brain, it stimulates the chemicals glutamate and dopamine, allowing them to flow more freely. This gives you a surge of energy, improving mental performance and mood, and also slows age-related mental decline. Caffeine also increases serotonin – a major mood influencer and the chemical that helps with sleeping, eating and digesting. This boost makes you feel more positive and motivated, and is strong enough to measurably affect depression. That’s right – a morning cup of coffee can actually make you a happier person! Hurrah! Interestingly, some studies have found that decaffeinated coffee can also improve mood, suggesting that substances other than caffeine – such as chlorogenic acids – may also affect your mood and performance. Studies have also shown that mid to late-morning might be the best time to reap the benefits of a mood-boosting coffee.

Coffee drinkers live longer

According to a study of just under half a million people from 10 European countries, drinking three cups of coffee a day may help you live longer. Published in ‘The Annals of Internal Medicine’ journal, the research suggests that an extra cup of coffee could lengthen a person’s lifespan – even if it is decaffeinated. Researchers who have analysed the diet and health of hundreds of thousands of individuals have suggested that regular coffee drinkers are less likely to die from heart disease, cancer and diabetes, among other conditions. However, we do know that there are many factors that effect lifespan and a healthy diet and a lifestyle with plenty of exercise is most important. So we suggest ditching your car today, and taking a walk, run or cycle to your local coffee shop (preferably us) to enjoy that life-extending latte!

How much coffee is too much coffee?

As much as we love the taste and the positive effects of coffee, like everything in life, sometimes having too much of a good thing isn’t always right for us. Caffiene from tea, coffee and energy drinks can remain in the body for up to 5-6 hours so if you’re particularly sensitive to caffeine, it’s probably best to switch to decaf after 3.00pm to ensure a relaxed evening and peaceful night’s sleep. And if you’re going to limit your coffee intake at all, why not go for quality over quantity? That’s where Mount Currie Coffee Co can help with our delicious flavour profiles and expert coffee-making knowledge, so you can be sure to receive a first-class coffee, every time.

Caffeine can sometimes cause heightened feelings of anxiety or jitteriness too. This might be particularly noticeable if you drink a lot of coffee but don’t use the extra energy and adrenaline that it creates for you – either through an active working day or through exercise. Caffeine excites our brain cells, which tells our hormone control centre – the pituitary gland – that there’s an emergency. The pituitary tells the adrenal glands to flood the body with adrenaline, which is the hormone behind the ‘fight or flight’ response. Adrenaline prompts us to either stay and face a threatening situation or flee a scene. It’s because of this that too much coffee or caffeine can make us feel more irritable, anxious, and sometimes far more emotionally charged.

So listen to your brain and your body and make sure you stay hydrated with plenty of water, which will have a diluting effect on caffeine, should you need it. And don’t forget – at Mount Currie Coffee Co, our decaf tastes just as good as our regular coffee thanks to Pallet’s Ethiopian Sidamo bean, which is decaffienated with a gentle 100% chemical-free process by the Swiss Water Decaf Company.

Don’t hesitate to get in touch if you want to find out more about what we do at Mount Currie Coffee Company.

Introducing Pallet Coffee Roasters

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Voted the number one coffee roaster in Vancouver at the 2017 Snobby Awards, it’s easy to see why we use Pallet Coffee Roasters as our coffee supplier. At Mount Currie Coffee Company, we love to support local BC businesses (like us!) and Pallet seemed the obvious choice, with their exceptional coffees and close proximity to Whistler.

Founded in Vancouver in 2014, Pallet roast all their own coffee in-house, so the quality you can expect from them is always next level. Coffee selection is a critical part of Pallet’s success and their approach is simple – look for the best beans to make exceptional tasting coffee. They source coffee from some of the most renowned growing regions in the world, with a focus on specialty green coffee. To ensure exceptional quality and taste, roast profiles are specially created to achieve the best flavour, aroma, body, acidity, sweetness, aftertaste and balance.

With three of their own cafes becoming increasingly popular in Vancouver – at East Village, Kingsway & Kits – we urge you to check out one of Pallet’s coffee shops next time you’re in the city. You’ll find their cafés all offer a varied style and vibe, fitting perfectly into each different community, whilst still offering a consistent coffee experience.

Find out more about Pallet >>

About the Pallet coffee we use at Mount Currie Coffee Company

The main espresso bean used at Mount Currie Coffee Co in Whistler and Pemberton is Pallet’s ‘Benchmark’ bean – a rich blend of Brazillian and Colombia coffees. We’re big fans of this particular blend, we find it to be a crowd pleasing espresso that tastes great on its own or with milk – it’s approachable, well-balanced, and easy-to-drink coffee.

Have a read below about the coffee beans we’re currently using. We’re always updating our beans to bring you new varietals and fresh crops, so stay tuned to the blog for future bean updates!

Pallet Benchmark Blend

Pallet’s Benchmark blend is currently our main espresso bean at Mount Currie Coffee Co. With a pulped natural Brazil base to create medium-full body and deliver a smooth cocoa finish, Benchmark is blended with a sweet and fruit forward Colombia bean that produces a sweet, juicy tropical finish. All these qualities come together to deliver a well-balanced, always enjoyable cup!

Pallet Summit Blend

This blend has been developed specifically for Mount Currie Coffee Co, designed for those wanting the character of a dark roast – full bodied and low acidity – without being burnt. It’s an honest, easy drinking coffee and a great one to help open the eyes in the morning! The coffee is a blend of two beans – one from Brazil Fazenda Recreio, a family-run farm in São Sebastião da Grama, Brazil and the second, from El Salvador Buenos Aires – a Buenos Aires growing community located on the north face of the Santa Ana Volcano.

Our new single-origin bean – Pallet Honduras Cooperativa RAOS

We’re currently stocking Pallet’s Honduras Cooperativa RAOS, a tasty single-origin coffee made exclusively by a cooperative of 77 smallholder women coffee growers in Honduras. Cooperativa RAOS’s philosophy supports the development of training farms and integrated farm management programs, with a focus on helping to increase access to these programs to female coffee growers. We’re really excited about supporting women growers – many of our super-talented baristas in Whistler and Pemby are women, so supporting gender equality across the world is a massive bonus for us!

Pallet single-origin Ethiopia Bean

We use two Ethiopia beans at Mount Currie Coffee Co. Grown at an altitude of 1900–2200 masl in Guji, Ethiopia, the Ethiopia Guji bean offers a mix of sweet berries with floral notes, citrus fruits and smooth chocolate. In contrast, the Ethiopia Kayon Mountain bean gives rise to blueberries with green apple acidity and subtle notes of bubblegum.

The Kayon Mountain Coffee Farm in Guji spreads across 287 hectares, and has been owned and operated by Ismel Hassen and his family since 2012. Overseeing a staff of 25 permanent full-time and 300 seasonal employees, farm management offers free transportation services as well as financial support for building schools and administration buildings for the local community

Pallet Ethiopia Sidamo Decaf

We use Pallet’s Ethiopia Sidamo Decaf – made by the Swiss Water Decaf Company, this Ethiopian Sidamo is decaffienated with a gentle, 100% chemical-free process. Swiss Water® is the innovative craft of using pure water to gently remove caffeine in small batches, whilst not removing any of the original flavour.

Learn more >>

If you have any questions or comments about our coffee or Pallet, don’t hesitate to come and speak to one of our coffee-loving, fully-trained baristas at Mount Currie Coffee Company – Whistler & Pemberton. 

Featured Artist: Michael Overbeck

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Photographer: Michael Overbeck

Photographer Michael Overbeck adorns the walls in our Pemberton Cafe. Michael is an adventure and lifestyle photographer based out of Whistler, British Columbia. Born and raised in the Coast Range, his love for the mountains sparked at an early age. Searching for adventures in remote areas around the world, and documenting them all through images, has established Overbeck as a well known name in the outdoor industry.


Website:

http://www.michaeloverbeck.com

Featured Artist: Kate Zessel in collaboration with Lambrecht Surfboards

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Kate Zessel:

You will fall in love once you take a peek at our walls in Whistler. They are adorned with the work from local artist, Kate Zessel. Find your inner spirit animal!

Website:

http://zesseldesigns.com/

About Kate:

Illustrator : Graphic Designer : Web Developer : Photographer : Skier

About Lambrecht Surfboards:

Lambrecht Surfboards creates custom boards built exactly how our customers want them. Sitting down with a shaper and designing your own board is something every surfer should try to do at least once. They also offer “Build Your Own Board Workshops” internationally and help you to make the board of your dreams.


Website:

www.lambrechtsurfboards.com

 

The Collaboration:

Kate Zessel and Andy Lambrecht

Life in Style

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Mark your calendars for Saturday nights art opening in Pemberton!

Legend shred photographer Mark Gallup is showcasing a body of images of the late Craig Kelly, perhaps the most influential figure in the history of snowboarding.

Screen Shot 2015-03-15 at 9.29.02 PMDoors open at 7:00. Adult beverages will be consumed, 19+ please.

Hightide Mfg. Launch Party

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You’re invited to the Hightide Mfg. Launch Party this Friday at Mount Currie Coffee Co. in Whistler and then on Saturday at our Pemberton Cafe.

Hightide Mfg. is a brand spankin’ new “surf inspired powder snowboard” company based in Pemberton, founded by Akasha Weisgarber, Gabe Langlois and Tyeson Carmody. http://hightidemfg.com/

Come have a drink with us, check out some inspiring Winter photography from Ashley Barker, Jenna Low and Colin Adair and see the new amazing boards built right here intended to be ridden in our back yard!Screen Shot 2014-11-24 at 8.59.26 AM

Featured Artist: Mason Mashon – Surf Imagery up in our Whistler Cafe

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Mason Mashon:

Mason will take you on a journey from our Whistler mountains straight into the waves. Come on by and check out his work!

Website:

www.masonmashon.com

About Mason:

Mason’s photography draws from a deep well of influence. Growing up in Vernon BC, and having spent much of his adult life

residing in Whistler BC Canada, he honed his craft in a location known worldwide as the holy grail of action sports. Here is where his photography career began. Pursuing the sports he loved Mason became one of the most prolific Whistler ski, snowboard and mountain bike photographers in an area saturated with camera talent. As his passion for the lens grew as did his repertoire of sports. Surfing had always been an infatuation for Mason and it was only natural for him to shoot it. A professional Mountain Biker in his own right, Mason has often been the subject of others lenses and has appeared in magazines worldwide.

As a presenter Mason hosted the largest mountain bike festival in the world, Crankworx Whistler, to a crowd of thousands. Starting in 2013 Mason began hosting an action sports TV show called UnderExposed. A show that followed Masons life as a freelance action sports photographer. It is now airing in Canada on APTN, and in the US on Outside TV.


Featured Artist: Kate Zessel in our Pemberton Cafe

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Screen Shot 2014-03-05 at 10.19.27 AM

Kate Zessel is a blossoming artist in the Sea to Sky Corridor.


She has her work everywhere: Whether it is on a pair of Prior skis, printed onto a pillow/tee/iphone case/coffee mug or at our shop in Pemberton! With animalistic tendencies and mad detail, these prints are striking! It’s no wonder she’s popping up left and right. Come on in and take a closer look, you won’t be disappointed.

Screen Shot 2014-03-05 at 10.19.42 AM

Next month she will be among the select artists of the State of the Art show during the World Ski and Snowboard Festival in Whistler.
Screen Shot 2014-03-05 at 10.21.10 AM

Get Connected:

Twitter: @katezessel | Facebook: KateZessel | Web: http://www.zesseldesigns.com | Society6: http://society6.com/KateZessel


Cookie Decorating Extravaganza on BC Family Day!

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We love families! Come Celebrate Family Day with Us at our Pemberton Location! We will be baking off a large batch of sugar cookies for your decorating pleasure. Cookies will sell for $1.75 and we will supply a variety of icing colours. Of course our legendary coffee and tasty treats to accompany the festivities. Bring the kids, it’ll be a hoot!

Monday February 10th
7-5PM
#2-7331 Arbutus Street Pemberton, BC V0N 2L1