Le café
Recipe - Creamy Espresso Yogourt
A coffee yogurt that tastes like dessert 🍫☕ Quick, protein-packed, and perfectly balanced. Your new favorite morning.
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Café et caféine : ce qu’il faut savoir
La caféine vous booste… mais jusqu’à quand? ☕ Découvrez comment mieux consommer votre café sans nuire à votre sommeil.
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Fairtrade certification in the face of coffee inflation: has the consumer reached their limit?
Coffee is experiencing an unprecedented price crisis with Arabica coffee trading at its highest level in 52 years . Consumers are seeing their grocery bills skyrocket and In this context, a crucial question emerges: are consumers, already severely tested by this inflation, still willing to pay the extra cost for Fairtrade certified coffee?
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What is a microlot?
Over time, numerous terms have been created and adapted to meet the needs and expectations of the specialty coffee in...
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A closer look at anaerobic fermentation
Nearly all coffees undergo some fermentation of their fruit matter. This process occurs when yeast and...
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Version 101
Have you ever sipped your morning coffee only to find it left with a slightly acidic or bitter aftertaste? Quite dis...
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Blends: these often underestimated coffees
Blends are a staple on most café menus and something every roaster should master. However, designing and roasting th...
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What to know when you taste a coffee
In this quick guide to coffee tasting, you'll learn how to better sharpen your palate, but also how to fully savor y...
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Dehydration due to coffee consumption? Another myth!
No, But what a lot of talk there is about coffee! We've been fighting for years to debunk the famous myth that coffee...
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Women in the coffee industry: what you need to know
Women are the backbone of agricultural production, representing nearly half of the global workforce in this sector. Y...
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Caffeine by the cup: the myths of the buzz
Let's be honest: we all sometimes drink coffee for its effects...
Since its discovery in 1819, caffeine has remained...
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New identities, same cafes
Brûlerie s Faro, in collaboration with André Robitaille, Hugo Girard, the Philou Centre and the CHUS Foundation, announces the new visual identity of Entrée Principale cafés.
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