Come in for a Cuppa Monigram Coffee

Coffee Roasters

“We loved that the old, exposed brick, hardwood floor, and the dry cleaning lines snaking through the space all hinted to the history of the building,” reflects Graham Braun. Originally built around 1915 as a grain and feed store, it became a dry cleaners in the 50s. Today, the space is home to Monigram Coffee, and bustles with commuters until last call. Situated in the centre of a public parking lot in Galt’s downtown core, Monica and Graham couldn’t imagine a better space to invite their community in for a great cup of coffee, a bite to eat and some conversation.

Monica and Graham made their way to Galt via Montreal. “We met at the University of Guelph and ended up in corporate Canada in Montreal. When our family was young, we decided to move home and Cambridge seemed like a nice spot. Then we had to decide – do we go back into corporate Canada or do we follow our passion? I’d been roasting coffee in my basement a la Breaking Bad and we decided to go that path.” Now the Brauns couldn’t imagine life any other way.

“The sense of community is so strong here, and the downtown core – with it’s 100 year old architecture and amazing concentration of diverse indie businesses – is enough to make other cities look pale.” Since opening in 2012, Monica and Graham have become champions of Galt’s renaissance.  Graham continues. “Monica’s business card says ‘I don’t say no too much’, and that’s pretty much become our motto and driving force, which is rewarding in a way we didn’t expect.”

Sitting down to a perfectly crafted pour-over and one of Monica’s homemade biscotti, it’s easy to see what Graham means. The town’s history and meandering river views give you the opportunity to pause and really enjoy the moment.

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Graham’s Perfect Pour-Over

Wondering how to make a perfect pour over? It’s all about the science. “It starts with experimentation and is finished with an analytical style,” says Graham. “You need to weigh your coffee and water and know the temperature of your water. And then you need to exercise patience.” The best way to learn? “A good pour over is all about flow – which I can show in a tutorial, available any time you come in for visit.”