phils-famous-canadiano

A Canadiano is an Americano made with maple-infused beans. That’s the entire idea, and it works far better than it has any right to.

Phil came up with it behind the bar at Jumpin’ Nelson. Enough customers asked how to make it at home that we decided to write it down properly.

Where it came from

Back in March 2025, Jumpin’ Nelson became our first retailer. Phil wanted something on the menu nobody else in town had, so we roasted a maple batch for him. It stayed a Jumpin’-only secret for months before it went into bags, and it’s now one of our best sellers.

The maple doesn’t come from syrup. The beans are infused with natural maple flavour oil while they’re still warm from the roaster, so there’s no sugar in it and nothing to stir in afterwards. You get the aroma before the first sip.

Phil’s Famous Canadiano Coffee Recipe

Americano meets Maple Infused Coffee to create a Canadiano! Originally brewed by Phil at Jumpin' Nelson. Now you can make your own at home with Little Black Sheep's Maple Infused Coffee.

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Total Time 10 minutes mins

Servings: 1

Course: Drinks

Ingredients Equipment Method Notes

Ingredients

  

• 18 grams Double shot of Maple Infused Coffee by Little Black Sheep Coffee
• 4-6 oz Hot water, 93°C

Equipment

• An espresso machine (or Moka pot)
• Kettle
• Coffee Mug

Method

 

1. Grind the Maple Whole Beans to a slightly coarser espresso grind
2. Heat your filtered water in a separate kettle
3. Load the tamper with a double shot
4. Pull the double shot of espresso into a separate small glass or directly into a cup
5. Pour the hot water into the mug first, then gently pour the freshly brewed espresso on top. This preserves the creamy crema, the caramel colored froth.
6. Enjoy!

Notes

The golden ratio is typically 1 part espresso to 2 or 3 parts water, but you can adjust this based on your preferred strength. Try it for yourself at Jumpin’ Nelson!

Pour the water first

This is the step people skip. Water into the mug first, espresso poured gently on top.

Do it the other way round and the stream of hot water breaks up the crema, which is where most of the aroma lives. You can see the difference as well as taste it. The right way keeps that caramel-coloured layer sitting on the surface.

No espresso machine?

A Moka pot gets you close enough. It won’t produce real crema, but the strength lands in the right range. Grind a little finer than you would for espresso and pull it off the heat as soon as it starts to sputter, otherwise it turns bitter fast.

An AeroPress works too if you use the concentrated method, though you’ll want to go a bit lighter on the added water.

Getting the strength right

One part espresso to two or three parts water is the usual range. Three parts gives you a longer, gentler drink that’s easier to sit with. Two parts is closer to what Phil serves.

Start at three and work down until it tastes right to you.

Or let Phil make it

It’s still on the menu at Jumpin’ Nelson, and they stock the beans if you want to take a bag home with you.