Coffee Notepad
Getting Started in the World of Coffee: Manual Extraction Methods - Immersion
Getting Started in the World of Coffee: Manual Extraction Methods – “Pour Over”
Getting Started in Coffee: The Basics of Roasting
Discovering Wilton Benitez
Fermentation in coffee: experiments
Cold coffees: giving another dimension to our coffees
The Science Behind the Perfect Roasted Coffee
Discover the science and passion behind every cup of roasted coffee at 94 Celcius. Our rigorous and ethical approach delivers exceptional coffee. Click here
Fermentation in coffee: the basics
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
Pulping processes
The little green beans we use to bring you the black gold you love so much are not so easy to obtain. It's on farms, often on the other side of the world, that the coffee cherry is transformed into a green bean ready for shipment.
Discover Grain de Chance: a gourmet coffee with fascinating origins
Grain de Chance is a coffee that's sure to delight with its sweet-chocolate profile and unrivalled smoothness. Designed for espresso, this blend is easy to adjust and quite permissive in its extraction. Savored dark, you'll discover all the intensity of dark chocolate balanced by the sweetness of brown sugar. With milk, you'll enjoy a comforting, gourmet coffee reminiscent of creamy fudge.
Tasting notes : Dark chocolate, Brown sugar, Almonds
Cupping: Exploring and evaluating coffee
Boris long iced coffee
Let yourself be carried away by the unique flavors of our creation, Boris Long Iced Coffee, the perfect option to enchant your parties and delight the palates of your guests.