Fair Apostasy and Direct Purchasing [...] I have terminated my contract with Transfair Canada and will no longer work with the certif... Continue reading
Coffee, Chocolate and counter discussion - Episode 01 Welcome to Coffee, Chocolate and Counter Chat. A podcast dedicated to these wonderful products th... Continue reading
Bitterness In many food products, bitterness is a valued and desired characteristic. Beer, dark chocolate, r... Continue reading
Coffee grounds: recycle them! If you've always thrown away the grounds from your morning coffee, you'll regret it... when you ... Continue reading
The limits of certifications I'll tell you an anecdote. I was on vacation somewhere in Quebec. In a restaurant ranked #1 acco... Continue reading
Suggested espresso equipment: Top 3 essential kits I present to you my selection of espresso coffee makers for individuals. It's a fairly limited s... Continue reading
10th anniversary On August 1, 2005, Brûlerie du Quai opened its doors for the first time to its customers! So to... Continue reading
Nightmare - The quality of coffee during my vacation I then start pondering what coffee could or would taste like in hell. condemned for an eternity o... Continue reading
“We all have a tractor to run” As a rural roaster we are connected to nature, and also to agriculture. It's part of the landscap... Continue reading
The channel of love This morning, a gentleman asked me for a maple latte. Nice thing he said, it's for my wife. And i... Continue reading
Brûlerie du Quai in The Dragon's Eye - Radio Canada I now have the right to officially announce that we will be part of the cast of candidates who m... Continue reading
The café cantata, an honor to bad girls Music softens morals, they say. It rocks us, calms us, rests us. Even more so when the piece come... Continue reading
2014! We're off to a strong start to the year! So here we are in 2014. And one more year of working as a coffee roaster! I am beginning my 9th y... Continue reading
Summer 2013 finished Summer is over and we are starting to breathe normally again. You will see the publication of our... Continue reading
Barista, only the strong survive You draw back, you see the coffee surrounded by a whitish halo and filter holderssparkle of a blu... Continue reading
Spring coffee The winter was cold, like all winters you might say. It was also long, terribly long. And a... Continue reading
A bar is a bar, or the underside of customer service Are my male compatriots so starved for attention that the slightest smile is interpreted as a pr... Continue reading
Surviving the opening of your coffeeshop, trap #1 Yes, when the emphasis of the beginnings gradually migrates towards catering, we can see the grad... Continue reading
10 ways to get rid of fruit flies It is by putting my hand on the kettle, sitting near a pile of dirty dishes, that the horde awoke... Continue reading
The term "baristi" is out! The plural of the Italian names ending in -o is -i, those in -a is -e. When they are kept in Fren... Continue reading
“baristi” is out! The plural of Italian nouns ending in -o is -i, those ending in -a is -e. When kept in French, th... Continue reading
WBC2012 and hockey If we want to learn to play hockey, we come to Canada. If we want to learn how to make coffee, we... Continue reading
Empirical milk? Finally, I came to the conclusion that learning to work with milk is an "empirical" approach [...] Continue reading