Coffeehouse offers custom-roasted beans

Victor Winterfeld doesn’t just make your coffee at his Coffee R20 shop, he also custom roasts your beans. - Mario Bartel/NewsLeader
Victor Winterfeld doesn’t just make your coffee at his Coffee R20 shop, he also custom roasts your beans.
— image credit: Mario Bartel/NewsLeader

Victor Winterfeld is an admitted perfectionist.

That helps explain how he and his wife Karen went from running Gold Coast Coffee for 12 years, delivering coffee supplies to clients, to learning how to roast the beans himself.

Their office customers liked his roasts so much, the Maple Ridge resident decided to  take his creations to the masses.

Their new coffeehouse in Burnaby, Coffee R2O (for "roasted to order"), is the result.

Located in an industrial neighbourhood at 2345 Douglas Rd., just south of Lougheed Highway, it serves the requisite coffee drinks and baked goods. But it's their custom-roasted beans that'll get coffee connoisseurs' hearts beating faster from more than just the caffeine.

With his fluid-bed roasters, Winterfeld will roast in batches as small as two pounds, enough to supply an average coffee drinker for two to three weeks. Customers choose what kind of beans they want—their origins range from Brazil and Ethiopia to Indonesia and Papua New Guinea—whether they want to blend more than one type, and the darkness of the roast.

Then they sit back and wait about 20 minutes, or they can order it and have it delivered.

Like any other perishable, coffee is best when it's fresh, said Winterfeld, 47.

"When you pick up a bag of coffee in the grocery store, you don't know how old it is, when it was roasted."

In fact, Winterfeld's custom roasts are so fresh, he suggests customers ideally wait one to four days (the darker the roast, the longer) to allow the beans to off-gas excess carbon dioxide, which can add acidic notes to the coffee.

"It's like bread. You can't eat bread right when you get it out of the oven, you let it cool."

And of course, best results come from grinding the beans just before brewing. Not only does it make a better final product, but whole beans stay fresher longer than ground coffee.

The customization options are endless. Winterfeld noted that he uses decaffeinated beans produced through the Swiss-water process at a plant nearby in Burnaby. Custom decaf blends are possible, such as half regular and half decaf for those who are looking for just a little less of a pick-me-up effect.

Winterfeld is happy to share his knowledge of coffee and the roasting process and help customers get exactly what they want in their custom product.

But while he's providing a unique service to coffee aficionados, don't expect to hear him criticize the giants of the industry.

"If it wasn't for Starbucks, people like me wouldn't be here. They revolutionized the industry. I want to revolutionize it again."

Info: or 778-323-4726.

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