Served Your Way: The Nespresso Vertuo Up Machine Delivers World-Class Coffee

Operating a Toronto Restaurant is a tall task, but operating one of the most popular Toronto restaurants located in the heart of Toronto’s Queen Street W, and doing so smoothly, is another challenge entirely. For Jalil Bokhari, co-owner of Jamil’s Chaat House — a Pakistani restaurant serving unconventional yet beautifully executed cuisine — maintaining an exceptional process is simply a part of the daily schedule. Of course, for any restaurant owner, time is of the essence, and the right fuel is paramount to keeping up with the rush of hospitality. Thankfully, there are tools to assist, such as Nespresso’s latest in a long line of innovations: the Vertuo Up Machine. 

Combining refined design with convenient, rapid heat-up, the machine is ready to brew in just three seconds, delivering an effortless and unforgettable coffee experience. The simplicity makes it the perfect choice for those constantly on the go, from calm, intentional morning routines to high octane evenings of hosting. 

For those with more discerning palates, the Nespresso Vertuo Up Machine offers a new Coffee Creations mode, delivering a more concentrated brew while providing a bolder barista-style flavour and preventing dilution — whether poured over ice or blended with milk. In a city defined by its diverse culinary scene, the Vertuo Up unlocks endless possibilities through its wide range of 52+ blends and inspiring recipe options. 

Even in the most whirlwind of days operating Jamil’s Chaat House, Bokhari carves out time in the day for at least two moments of coffee. The first happens soon after he wakes up to begin a well-earned slow morning. The second takes place right before service begins. Surrounding those brief moments of rejuvenation is a flurry of tasks, between managing the team at Jamil’s Chaat House and ensuring every guest is catered to. To better understand a day in the life running one of Toronto’s most beloved restaurants, and how Nespresso helps fuel its many chapters, Bokhari walks us through a day in his life. 

A Day in the Life of Jalil Bokhari

8:00 AM: “Because nights are so late, I let myself sleep more if needed,” Bokhari admits. “Usually, though, I automatically get up at 8:00 AM.” And, once he has rolled out of bed, it’s time for the real morning ritual: “First thing, I make a Nespresso coffee to get going,” says the chef. Morning pours are slow and generous — a smooth blend of strong notes to wake the palate. “I drink coffee black mostly,” Bokhari adds. He tends to choose a hot drip coffee in the winter, but “if the weather is even slightly less cold,” he’ll opt for an iced coffee. 

In general, Bokhari prefers his roasts on the lighter side. Think balanced, breezy roasts like Nespresso Melozio or cheerful, fruity expressions like Nespresso Solelio, tinged with toasted cereal notes. Swap the latter for an Ice Leggero and brew it in Coffee Creations mode to enjoy an equally refreshing cold brew. 

9:00 AM: Cool and caffeinated, Bokhari handles “soft admin” tasks: reviewing the restaurant’s emails and noting any reservations, large parties, allergies, notable guests, seasonal foods, new wines, staff assignments, and much more. 

11:00 AM: “I make a big late breakfast,” Bokhari says, “because, sometimes, it’s the only real meal I’ll get until the end of the night.” Then, it’s time to tackle general life tasks before heading to the restaurant. 

3:00 PM: “Depending on how busy the day is, I’ll arrive and make sure all the food and wine deliveries have made it. I see what we have by the glass and on the wine list. Then, we start setting up the room.” 

4:00 PM: As staff members begin to trickle in for service, it’s time for Bokhari’s much-needed second cup. While morning brews are slow and savoured, afternoon sips are short and strong — they hit like a lightning bolt, animating the afternoon with fresh energy. “If I feel like a treat, an iced mocha is fun,” Bokhari adds. 

To mimic Bokhari’s sweet treat, pull the boldest notes from your favourite blend with the new Nespresso Coffee Creations mode. The feature accentuates complexities like the bittersweet cocoa of Nespresso Rich Chocolate; flavour saturates every sip. Brew a chocolatey blend over ice, then top it off with cold milk and stir in a shot of chocolate syrup to rejuvenate your day with a sharp jolt of energy. For a busy chef, it’s the perfect pre-dinner drink. 

4:30 PM: Bokhari walks his staff through the pre-shift, where they review all the guest details he reviewed during his “soft admin” morning session. They ask the chef for any final updates. 

4:50 PM: “This is where ‘the play’ comes together. We set the stage, see if we need extra linens, make sure everything is presentable and ready for service.” 

5:00 PM: Service starts. Bokhari runs off sheer adrenaline and Nespresso coffee. 

11:00 PM: Service ends, final guests depart, and the team begins cleaning the entire restaurant. 

11:30 PM: After closing together, the whole team goes out to eat. The spots are local — “usually some place like Danny’s or Gloria” — and the experience is priceless: “It builds camaraderie. It’s important after a busy day.” 

The team then unwinds in the evening with soft, decaffeinated sweetness of French Vanilla and Lavender… or perhaps it’s time for a Nespresso martini?