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Articles - Blog - Brûlerie du Quai
it's a great pleasure for me to announce that our website is now available in english by a simple click on the home page.
As a rural roaster we are connected to nature, and also to agriculture. It's part of the landscape. In addition, I have always had an agricultural concept of business. A business is like a farm, like a big garden. You have to do what needs to be done to get things done, 24 a day, 7 a week. We're a long way from 9 to 4.
Music softens morals, they say. It rocks us, calms us, rests us. Even more so when the piece comes from the classical music repertoire. Coffee tends to make us feverish, to excite us, to stimulate us. A little boost, almost guaranteed, no matter the time of day. Or at night, for night owls, night owls…
But why tell you about the conditional? Because for a company to survive in a small environment or a small market, it must survive a crucial period that I have called: the conditional stage.
This reflection comes from my observation of the evolution of a small business inspired by my own experience, and that of the companies around me. Note that I do not consider myself an expert on the subject and I am trying to describe a situation common to several businesses that have closed their doors or are currently experiencing difficulties.
Learn that not all coffees are good at all preparation methods. Many find themselves hating the taste of their daily cup because they purchased coffee that was unsuitable for the brewing method applied. You need to know how to choose (and distinguish) tasting coffee and experience coffee , depending on whether your residential espresso machine is high quality or not. The options that present themselves are to taste the terroir of the beans or to have a pleasant and stable espresso experience.
And now, in the hubbub of an evening with 100 seats, offering a cappuccino for dessert is a real act of masochism for the service employees. Because very few establishments have the means to pay for a barista behind the bar, to have a bartender trained in the art of espresso or even a waitress capable of operating the machine. So the very process of running a restaurant makes it difficult to add specialty coffee.
Summer is over and we are starting to breathe normally again. You will see the publication of our blogs return to its normal frequency.
let's have a coffee!
lattitude : 48.104
longitude : - 66.129
200 route du quai,
carleton-sur-mer, qc, canada
G0C 1J0
