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Articles - Blog - Brûlerie du Quai
I am uncomfortable with this form of innovation and follow the tradition of roasting coffees that have not passed through the anus of a creature. Yes, and we're not even trying to find ways to fiddle with coffee to allow us to tell you a story and sell it to you for more.
By following these rules you will be able to determine the right amount of coffee to use. However, be aware that when it comes to coffee preparation there is no equivalent to the Inquisition of the Roman Catholic Church and that you will not end up on a stake in front of our roasting workshop if you deviate from these rules.
Are my male compatriots so starved for attention that the slightest smile is interpreted as a promise of eternity? Should I also ask my employees to do their job well while being very careful not to provoke unwanted reactions? Just yesterday, a customer in his thirties left his phone number with one of our 16-year-old baristas!
Yes, when the emphasis of the beginnings gradually migrates towards catering, we can see the gradual decline, the ordeal of café entrepreneurs which can be long and painful and almost certainly leading them towards closure, or even bankruptcy.
I am a supporter of the coffee formula. You will call me biased but let me explain my point.
Beyond their organoleptic property, and the fact that coffee includes 850 identified volatile aromatic components, the consumption of coffee involves the ingestion of the product, containing a real chemical cocktail, including a plant hydrocarbon called terpene. We are rather familiar with mineral-type hydrocarbons which are the origin of oil and natural gas but which have a chemical structure similar to the plant type, composed of carbon and hydrogen molecules.
I would like to make a technical aside for Oscar holders and for those who are thinking of buying one which follows an email exchange that I had this week with a good customer from the Gaspé region who was experiencing certain problems with sa Oscar, which turned out to be normal limitations of the machine.
But this problem is not one in itself since at a professional level, no one would dare to make espresso without having a suitable grinder. Because the grinder is an essential tool for preparing espresso!
The definition of espresso is relatively simple: percolation of pressurized hot water through finely ground coffee. But there are nuances that make one espresso different from another, including the water flow and the pressure of the coffee maker. Standards exist to standardize, for example, the extraction time or the water temperature (or even the ratios). You will read a personalized espresso recipe in this article, this will help you discover your preferences and prepare your recipe.
let's have a coffee!
lattitude : 48.104
longitude : - 66.129
200 route du quai,
carleton-sur-mer, qc, canada
G0C 1J0
