In this episode of Café Chocolat & Discussion de Comptoir, I had the pleasure of exploring some key aspects of coffee and chocolate with you. It was a unique opportunity to share my passion for espresso and discuss topics that are close to my heart in these two fascinating industries. Here are some thoughts I would like to explore further with you.
Coffee Basics: From Beans to Flavours
It all starts with understanding the basics of coffee. As coffee lovers, it is essential to understand that each bean variety has a direct influence on the taste and drinking experience. I have often spoken about Arabica and Robusta. Arabica is undoubtedly more appreciated for its smoothness and complex aromas, while Robusta, used mainly for economic reasons, does not have the same taste qualities. This raises an important question: why choose one coffee variety over another?
Terroir and cultivation methods also play a major role. Each coffee-producing region – whether it’s Brazil, Costa Rica, or Ethiopia – offers unique characteristics that are directly reflected in the taste of the coffees. It’s this diversity that makes tasting coffee so beautiful.
The Quest for Exceptional Coffee: My Buying Experiences
My experience in buying exceptional coffees allows me to share with you the importance of choosing wisely. Through the Cups of Excellence, I have had the chance to acquire some of the best coffees in the world, often at surprisingly affordable prices, particularly in Brazil. The approach of the Brûlerie du Quai is also essential: each coffee is carefully selected according to its origin and its tasting score. This rigour in the selection allows us to offer coffees of a rare quality, often ranked among the best in the world.
Industry excesses: call for transparency
Unfortunately, the coffee industry is not without its excesses. Some producers and distributors market average quality coffees under prestigious names, which harms the recognition of true grands crus. This is a practice that, in my opinion, must stop, because it devalues the work of producers and misleads consumers. There is also a trend to promote ultra-roasted coffees, often associated with exaggerated brands, which appeal to lovers of powerful tastes, but which mask the quality of the beans under an overly aggressive taste.
Roasting: the art of revealing aromas
Roasting is one of the most important steps in the coffee production process. This is when the coffee's aromas develop thanks to the Maillard reaction , which transforms sugars and starches into complex flavours. This reaction allows the full aromatic richness of the bean to develop. However, each roaster has their own way of working, and there are varying levels of roasting: from the lightest, which preserves the acidity and fruity aromas, to the darkest, which can mask the defects of lower quality beans.
Proper roasting is crucial to unlocking the full potential of coffee. That’s why I prefer small batches and precise temperature control to fully express the flavours of the bean. Poor roasting, such as that practiced during the slow roasting used by some industrial roasters, can result in a bland, characterless coffee.
Conclusion: an industry to be reinvented
What I share with you in this episode is just a glimpse of the current issues in the coffee and chocolate industry. As a roaster, but also a consumer and enthusiast, it is essential to be aware of these realities to fully appreciate quality products. Producers must be transparent, and consumers must be well informed to distinguish the real treasures from the lesser quality products.
If you are passionate about coffee and chocolate, I encourage you to pay attention to each stage of production and to support producers who work with respect for the terroir and rigorous cultivation methods. These two worlds are much more than a simple drink or a delicacy; they are the fruit of know-how, long-term work and crossed passions.
To learn more, listen to this episode of Café Chocolat & Discussion de Comptoir and dive into the world of coffee and chocolate with us.
