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Articles - Blog - Brûlerie du Quai
Global coffee trade represents between 10 and 15 billion dollars depending on the year. More than...
This guide teaches how to master brewing Chemex coffee, a very popular method. Chemex is very suitable for high quality local coffees. Discover the benefits that this technique brings to the cup of coffee.
This term is probably the most used when it comes to describing a coffee. However, every time someone asks me if a coffee is strong my mind gets confused.
Do you know the criteria to take into account when tasting and describing a coffee? To rate a coffee, as a true professional barista would do, you need to pay attention to the aroma, acidity, blend of scent and taste (flavor), body and aftertaste of the coffee. . The origin of the coffee, the composition of the blend, the picking method, the transformation process and the level of roasting determine the final taste of your coffee, and therefore your assessments.
We are proud to work with Chaleur B Chocolat chocolates.
We are one of their distributors, you can find their products on our site, and also in our commercial offer for professionals.
Designed entirely by the team at Chaleur B Chocolat , you can get your hands on chocolates with a strong personality, made in a spirit of quality and transparency, which highlights the terroir of the cocoa from their private imports. Here is the link to find these wonderful chocolate pastilles:
Chocolate pastilles from Chaleur B Chocolat
You can also download their catalog here:
Pro Catalog 2021 Chaleur B Chocolate
What is the difference between Kenya AA and AB coffee?
This grade corresponds to what we call in the jargon, a 15/16 screen in the case of an AB, and it is slightly smaller than a grain of grade AA (Screen 17/18).
These are vibrating sieves which will separate the coffees into different sizes. These are often large pieces of equipment installed in warehouses that we call sorting stations. The screens are #10 to #22 and each number corresponds to an increase of 1/64th of an inch.
The grades of Kenyan coffee correspond to the sorting sieve, i.e. the size of the sieve holes.
First and foremost, welcome to the Brûlerie du Quai and Chaleur B Chocolat! My name is Dany Marquis. I am the captain of this enterprise. Here you are, finally, on our terrasse, ready to discover or rediscover our work. But before you may enter, I wanted to have a little chat with you. To explain how things work around here, see it as a tutorial of the sort.Thank you for your collaboration. I wish you a wonderful experience!
We continue The quest for espresso with the construction of the preparation framework, and first of all by determining the dose of ground coffee to use. I am still convinced that the grind is a major element in the preparation of an espresso but given the multitude of parameters to adjust, we must set a precise framework for the preparation before attacking the elements which will be more difficult to adjust.
And the first thing I always tackle is setting the frame for your espresso.
What I mean by this is to define the dose of coffee, and your ratio. Afterwards, you work on preparing your dose, including the grind level, the distribution of coffee in the basket, and so on.
Once the frame is in place, the grind adjustment will be more significant and the influence on extraction much more obvious.
The grind will then become the only variable element in the equation.
All other parameters will have been fixed.
And when the material is well understood, we can go back and modify a parameter of the framework, to come back with the adjustment of the grind.
So this is a method that I suggest to you.
let's have a coffee!
lattitude : 48.104
longitude : - 66.129
200 route du quai,
carleton-sur-mer, qc, canada
G0C 1J0
