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Articles - Blog - Brûlerie du Quai
An essential concept for those who want to get the most out of the experience of tasting an espresso, the 4Ms are an internationally recognized concept. They designate 4 important parameters to master when extracting an espresso. Miscela – The coffee mixture, Macinadosatore – The dosing grinder, Mano – The hand, the barista technique and Machina – The espresso machine.
You draw back, you see the coffee surrounded by a whitish halo and filter holderssparkle of a bluish glow. Coffee beans floating and dancing above the mill.ou spread your legs, pointed the nose toward the ceiling, and throw a primal scream that resonates in the cafe. Everyone jumps and silent. Silence. You go again to hear the music and laughter coming from French. You change the music, take a sip of water...
Transparency in our coffee operations has always been important to me. I still remember, when I started in the world of coffee, the difficulty I had in visiting a roasting workshop worthy of the name in Quebec. Because all the “professionals” of the moment made it a state secret about the composition of their mixture. Or that they just knew absolutely nothing about coffee, to the point of only selling bad coffee.
Occasionally, we even find small nails, pieces of skewers, a fellow roaster has even found a piece of coconut. Legends haunt certain roasters with stories of teeth, human bones, bullets, precious stones, jewels and even children...
Here is a guide to learning roasting, more specifically roasting levels. The taste of coffee varies depending on the roast applied: from light to dark. The most important part of the task consists above all in stopping the roasting at the stage of development of the bean which suits the drinkers' expectations. The choice of a type of roasting also depends on the variety of coffee to be processed: some terroirs are tangy, others are spicy. The right level of roasting is the one that best expresses the terroir of the grain.
So why would you accept some advice from the guy at the coffee shop? Well, know that the local coffeeshop is a favorite place for meetings of all kinds, including those touching the impulses of the heart.
The management of the Brûlerie du Quai (BDQ) group announces the arrival, tomorrow December 19, 2012, in the morning, of its first “container” of coffee resulting from its Direct Purchasing approach with a producer from South Africa. 'East, more precisely of Rwanda, Kirehe district. The batch consisting of 320 bags of 132lbs will be unloaded between 8 a.m. and 11 a.m. This coffee, a blue Bourbon variety Arabica specific to Rwanda, is considered one of the best in the world.
let's have a coffee!
lattitude : 48.104
longitude : - 66.129
200 route du quai,
carleton-sur-mer, qc, canada
G0C 1J0
