The Coffee Notebook
TDS and Coffee: Understanding Dissolved Solids for Perfect Coffee at Home
The world of coffee is full of fascinating concepts, and one of the most important, though still little-known, is TDS, or "Total Dissolved Solids". This technical term refers to the...
Getting started in the world of coffee: The Crucial Importance of Water
You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions? Our "Getting started in the world of coffee" series is here to help...
Cold coffees: giving another dimension to our coffees
Summer is here, and with it, the desire to enjoy a refreshing cold coffee. In this blog, we present three methods for preparing perfect cold coffee: flash brew, cold brew and slow drip. The flash brew is quick and highlights the floral and fruity notes of the coffee. Cold brew, a slow cold infusion, offers a concentrate of intense and sweet flavors, ideal for keeping for a week. Slow drip combines speed and richness of aromas by extracting coffee drop by drop. Discover our detailed recipes and coffee suggestions for each method, and enjoy delicious and varied summer drinks.
Fermentation in coffee: the basics
As we saw earlier, the coffee treatment process "only" serves to pulp the coffee cherry to obtain a bean with a moisture content suitable for storage and delivery. Whatever the process used to treat the coffee cherry, there is always a fermentation stage.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
What are the different coffee 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.
Cupping: Exploring and evaluating coffee
Cupping is a tasting method used as a common language within the coffee community. As we'll see, it allows you to evaluate a series of coffees, but also to learn more about origins, processes and roasting, as well as to develop your palate. Let's take a look at this new approach to coffee.
My Experience at the World Aeropress Championship: A Barista's Quest for Perfection
The World Aeropress Championship is a global tournament that has been held every year for ten years now. The goal is very simple; finish first in the national competition to represent Canada at the worlds this year in Australia.
Filter coffee
Making filter coffee is, in my opinion, the best way to bring coffee to life. At first glance the simplicity can be disconcerting, but...
Discover Specialty Coffee with Coffee Geek: Tips and Tricks
Hello there, I introduce myself, the Coffee Geek . I am a barista by profession, an editor for Corsé magazine, a"YouTuber"and above all a"third wave"coffee enthusiast.