Choosing the roast level of a coffee Here is a guide to learning roasting, more specifically roasting levels. The taste of coffee vari... Continue reading
Steak, coffee, Maillard reaction and pyrolysis Without knowing it, every day, we come into contact with foods undergoing or having undergone the... Continue reading
Micro-batches, guarantee of quality? Some time ago, we saw the emergence of a different name for coffees offered by roasters, incorpor... Continue reading
Blonde, brunette, black We will then move away from the dominant discourse in Quebec of the three levels of roasting (bro... Continue reading
Roasting date: Fresh coffee, an overused notion? What is fresh coffee? We often tend to put coffee in the same category as bread. [...] a coffee s... Continue reading
Italian roasting: a sweet heresy! No matter the bean, roasting it this way tastes the same. Cupping with a Colombian who is well p... Continue reading
Restaurateurs! Burn your bras! I try to follow the "hype" of the opening of the coffeecommon site [...] And I always wonder why ... Continue reading