About 94 Celsius
Every sip of 94 Celcius coffee reflects our values and vision
94 Celcius is a specialty coffee roaster based in Montreal, active since 2017. The company specializes in selecting coffees of traceable origin and roasting profiles focused on aromatic clarity, highlighting terroir and the work of producers. We also appreciate bold and experimental coffees, including co-fermentations and various avant-garde processes.
It's your turn to savor the difference!
#NeverBitterAlwaysFair
SCIENCE OR COFFEE: THE ALLIANCE THAT DEFINES US
94 Celcius was founded in 2017 by Marc-Alexandre Emond-Boisjoly, a gastronomy and coffee enthusiast with a background in biochemistry (B.Sc.) and pharmacology (M.Sc.).
What began as an obsession with flavors quickly became one of the most ambitious specialty coffee projects in Quebec: building a roastery where science, roasting, and human relationships work together to push the standards of coffee.
Today, 94 Celcius collaborates with some of the most innovative producers in the industry, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez, recognized for their experimental approaches to coffee fermentation and processing.
94 Celcius actively participates in the evolution of the Quebec coffee scene, notably through Café Collectif where Marc-Alexandre is on the Administrative Board.
RIGOUR: EVERY BEAN, EVERY ROASTING CURVE
At 94 Celcius, roasting is a balance between scientific precision and taste sensitivity. Each coffee is roasted on our Probat P12 using high-precision thermal probes and rigorous profiling of roasting curves. Temperature, energy, aromatic development, and roasting rhythm are meticulously analyzed to reveal the full potential of each origin.
This approach allows us to achieve remarkable consistency from cup to cup, while respecting the unique personality of each coffee. Behind every profile lies the same obsession: to create expressive, balanced, and memorable coffees.
Whether for your daily espresso, your morning filter coffee, or your business, our goal remains the same: to offer a fair, precise, and deeply vibrant coffee experience.
Do you want to serve 94 Celcius in your cafe, restaurant, or office? Discover our commercial platform right here:
Become a partner!
ETHICS: A COMMITMENT THAT TRAVELS FROM FARM TO FORK
The selection of our coffees is an essential journey. We first look for unique flavors, then we ensure that our partners share our values of transparency and respect. We work closely with producers and importers who place ethics at the heart of their actions. Our goal: to build lasting relationships so that every harvest, every transaction, and every cup of coffee remains a fair adventure.
KNOW-HOW: ALWAYS FAIR, NEVER BITTER
94 Celcius thrives in the vibrant atmosphere of Montreal, continually refining its roasting methods. Like an artist tirelessly perfecting their masterpiece, we strive for excellence in every cup.
Over the years, our vision for specialty coffee has expanded beyond Quebec's borders, gaining international recognition through collaborations, events, and partnerships that share our passion for innovation and quality. Today, our coffees travel to Japan, France, Mexico, Singapore, the United States, and beyond, while also being showcased at major industry events like SCA expos and now the World of Coffee (WOC).
These exchanges with the international coffee community constantly fuel our approach: discovering new ideas, pushing quality standards, and continuing to evolve the specialty coffee experience here in Montreal.
Coffee Should Surprise
We believe that coffee can be as complex and emotional as wine or gastronomy.
That's why we explore:
- modern fermentations,
- co-fermented coffees,
- atypical sensory profiles,
- and producers who push the boundaries of taste.
But always with one goal: to preserve balance in the cup.
Never bitter. Always just right.
Still curious?
Our work has been featured by AP News, Perfect Daily Grind, Sprudge, Tourisme Montréal and several other publications. See our Media, Press & Recognition page.
Discover more about the story of 94 Celcius and the behind-the-scenes of our beginnings on our blog. Dive into our articles and let yourself be inspired by our permanent quest for innovation, know-how and incomparable flavors.
Frequently Asked Questions about 94 Celcius
What is 94 Celsius?
94 Celcius is a specialty coffee roaster founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly, a biochemist and pharmacologist by training. The company roasts on a Probat P12 with precise thermal curve profiling, in collaboration with internationally recognized producers such as Diego Samuel Bermúdez, Wilton Benitez, and Sebastian Ramirez. Specializing in traceable origins, co-fermentations, and atypical sensory profiles, 94 Celcius distributes its coffees in Quebec, Canada, and internationally.
Where does the name 94 Celcius come from?
94°C is generally recognized as the ideal temperature for brewing a balanced filter coffee — not too hot to burn the aromas, not too cold to under-extract. This figure embodies the company's approach: scientific precision serving taste. Never bitter. Always right.
Who is the founder of 94 Celcius?
94 Celcius was founded by Marc-Alexandre Emond-Boisjoly, a food and coffee enthusiast with a bachelor's degree in biochemistry and a master's degree in pharmacology. This scientific background is at the heart of 94 Celcius's roasting approach: analytical rigor, thermal curve profiling, and batch-to-batch consistency. Marc-Alexandre also sits on the board of directors of Café Collectif, actively contributing to the evolution of the Quebec coffee scene.
Where does 94 Celcius roast their coffee?
All coffees are roasted in Sainte-Julie, Quebec, on a Probat P12 roaster. Each roasting profile is developed and controlled using high-precision thermal probes to ensure remarkable consistency from one order to the next.
Which producers does 94 Celcius work with?
94 Celcius collaborates with some of the most innovative producers in the specialty coffee industry, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez—all renowned for their experimental approaches to coffee fermentation and processing. The choice of partners is based on two criteria: sensory excellence first, followed by ethical values of transparency and respect.
Does 94 Celsius participate in international events?
Yes. 94 Celcius is present at major events in the specialty coffee industry, including the SCA (Specialty Coffee Association) shows and the World of Coffee (WOC). These participations constantly nurture the team's approach: discovering new ideas, meeting producers, and maintaining a level of excellence aligned with the best international standards.