When I was young, my grandma would make coffee from 3-in-1 packets (instant coffee with sugar and coffee mate) and let me drink a little from her cup.

After I got older, I continued to drink coffee like everyone else.

During a trip I took with my wife to Japan. We saw black coffee brewed with so much care it was artistic. It had taste of caramel sweetness and mix berries that we fell in love with the world of specialty coffee.

Coffee beans are the seeds of the coffee plant. The unroasted green beans has a strong grassy flavour and through roasting the coffee taste that everyone knows is brought out.

High quality specialty coffee when roasted skillfully, can bring out other major flavour of sour, sweet, and salty.

Scientists believe there are at least 1000 substances in coffee, and currently 850 chemical compounds have been identified. One third of those are fragrances, this complexity is far greater than red wine, chocolate and coco. So coffee could be considered the most complex beverage.

It was 2016 when I started envisioning a specialty coffee shop in South Burnaby, because there wasn’t any choice here at the time. Then finally in April of 2019 Single V opened its door.

We usually roast coffee from Thursday through Sunday. But we sometimes roast on other days of the week. Our approach to coffee is to have some layers to the taste, usually finding a balance between different flavours to create harmony.