Summer 2013 finished Summer is over and we are starting to breathe normally again. You will see the publication of our... Continue reading
Happy Birthday Acadians! And this year, they will make noise again, during the annual din , to assert themselves, to unde... Continue reading
Cafe Racer Coming directly from the 60s, the Café Racer is a movement that took root in the British counterc... Continue reading
My opinion on K-Cups I started by writing my text in an objective way describing the K-Cups technology [...] I was alm... Continue reading
Clickafé Sept-Îles I received a first phone call from Marieve Fortin on September 27, 2012. What followed was a ser... Continue reading
Coffee preparation guide: the 4 Ms of espresso An essential concept for those who want to get the most out of the experience of tasting an espre... 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
Can you really lose weight... using green coffee? So I start writing about a magic cure for weight loss. But the only reason is that many of you as... Continue reading
Hemileia Vastatri, orange rust of the coffee tree Caused by a fungus, rust , Hemileia vastatrix, attacks the leaves of the coffee tree and can cau... Continue reading
Spring coffee The winter was cold, like all winters you might say. It was also long, terribly long. And a... Continue reading
Transparency, coffee roasting date and blend compositions Transparency in our coffee operations has always been important to me. I still remember, when I ... Continue reading
A rock in my mill? Occasionally, we even find small nails, pieces of skewers, a fellow roaster has even found a pie... Continue reading
Bistro menu, at the BDQ in New Richmond, from 6 p.m. to 12 p.m. For a little over 2 years now, I have tried to give the New Richmond branch a dual vocation. A b... Continue reading
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
Succeed in your first “date” at the local café, suggestions So why would you accept some advice from the guy at the coffee shop? Well, know that the local c... Continue reading
Happy New Year 2013! So, a little well-deserved rest before starting 2013, and as this year doesn't exist yet, I hope... Continue reading
From Rwanda to Carleton-sur-Mer, 42,000 lbs of coffee arrive there directly from Africa The management of the Brûlerie du Quai (BDQ) group announces the arrival, tomorrow December 19, 2... Continue reading
Cocooning cranberry muffin [...] I like cranberries for their particular taste, tangy, astringent and harsh, which diff... Continue reading
For softened coffee I am uncomfortable with this form of innovation and follow the tradition of roasting coffees tha... Continue reading
How much coffee to use? By following these rules you will be able to determine the right amount of coffee to use. However... 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
Coffee and health – Are the oils in coffee dangerous? Beyond their organoleptic property, and the fact that coffee includes 850 identified volatile aro... Continue reading