First, the gang at Transcend Coffee in Edmonton, Alberta are offering the above charming feature, put together by the production team Rob and Lauren. Watch as their coffee dances a sprightly tarantella through the many stages of production, from tearing open the jute bag, to their Apollo 13-lookin’ landing capsule roaster, to the cupping table, and finally, a charming macchiato at the final destination cafe. It’s a great video, and those coffees they’re roasting, cupping and bagging aren’t bad either. Transcend are truly one of North America’s roasters to watch in 2012.

We were also contacted by the folks at MadCap Coffee in Grand Rapids, Michigan, who passed along the above Hario V60 video. The ever-charming (Ed note: a hyphen is used to modify the adjective in this usage, as in “ever-lovely,” or “ever-preachy”) Ryan Knapp is your host, and though you might be saying, groan, “ANOTHER V60 video?”, go ahead and give this one a watch; there’s a sparse aesthetic and educational vibe going here, and the results are perhaps a cut above your average V60 diatribe (especially nice to see Ryan offer a visual comparison of his grind). This video was produced for MadCap by the folks at Hybrid Media – maybe you want to hire them to make YOUR coffee marketing video? Check them out here.

Send us more! We love it! Who knows, maybe you’ll take home the coveted Sprudgie Award for Best Film? Look for our Sprudgie Awards announcement ceremony in the coming weeks.

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For those who are unfamiliar, Canlis has been the grande dame of the Seattle restaurant scene since 1950, boasting jaw-dropping tree-lined views of the Cascade Mountains and Lake Union and a sweeping, distinctive “mock Lloyd Wright” design from noted architect Roland Terry. Today Canlis is among Seattle’s premiere special occasion destinations for the dining room alone, while featuring an exemplary menu of charmingly throwback mid-century contemporary cuisine and a namesake dish – prawns sauteed in vermouth, garlic, red chiles and lime – that has stridently held forth on the appetizers list since, oh, the Eisenhower administration.

The new coffee program at Canlis features Intelligentsia’s Black Cat espresso, Intelli House Blend for drip, and a rotating menu of single origin offerings served via Chemex and curated by Edwin Martinez, of Onyx Coffee / Finca Vista Hermosa / Hario U.S.A. Initial Chemex offerings include Kenya Gichathaini from Intelligentsia, Kenya Nyeri from Sightglass, Costa Rica Monte Canet from Barismo, and Costa Rica Santa Lucia from Transcend Coffee in Edmonton. A Chemex on the table at Canlis? Sounds like we’ve died and gone to MoMA.

In short, it’s a tableside coffee service menu on par with any other restaurant in America, and a truly dramatic setting in which to enjoy fine specialty coffees. Impressive stuff, to be sure, and a huge wholesale “get” for Intelli and the rest of these roasters, especially in light of the small fortune Starbucks execs spent on the top floor of Canlis throughout the 1990s. Start saving up now for your next meal at Canlis, or beg your sugar daddy / wealthy benefactor / mom and dad to get dressed up and take you there ASAP.

Dining Hall At Canlis

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