The Coffee Notebook

Barista Café de spécialité Café Montréal Capsules Carboneutre cerise de café Coffee Geek Collaboration Colombie Décaféiné Decaféinié Découverte Espresso Expédition extraction extraction manuelle fermentation Festif Matcha procédé Producteur Recette Torréfacteur Troisième Vague
V60 café de spécialité de montréal

Getting Started in the World of Coffee: Manual Extraction Methods – “Pour Over”

Tagged: Découverte extraction extraction manuelle Recette Troisième Vague
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...
Torréfacteur de café de spécialité de Montréal 94 celcius

Getting Started in Coffee: The Basics of Roasting

Tagged: Découverte Torréfacteur Troisième Vague
You have just received your precious bag of 94 Celcius coffee and you have a whole bunch of questions? Our Getting Started in Coffee series is here to help you...
Café et feuilles de cascara sur une surface brune, créant une ambiance chaleureuse et naturelle.

Cascara: A Hidden Treasure of Coffee

Discover cascara at 94 Celcius: the hidden treasure of coffee. Unique flavor, health benefits, and sustainability in every cup. Click here for more info now.
WIlton Benitez en pleine torréfaction de café

Discovering Wilton Benitez

Tagged: Colombie Découverte Producteur Troisième Vague
When it comes to specialty coffee, it's hard to overlook the meticulous, avant-garde work of certain producers who are constantly pushing back the boundaries of quality. One such figurehead is...
Homme en train de boire un café de spécialité assis sur une table jaune avec un chien

Arabica vs Robusta: What are the differences and why does 94 Celcius choose Arabica?

Tagged: Café de spécialité Découverte
The world of coffee is vast and complex, but it is dominated by two great varieties of coffee beans: Arabica and Robusta. Both species come from the same plant family,...
Cerise de café de spécialité naturel

Fermentation in coffee: experiments

Tagged: cerise de café fermentation procédé Troisième Vague
As we discussed in our previous article, fermentation is a crucial and indispensable stage in the transition from coffee cherry to green bean. In recent years, producers have been experimenting...
Café froid flashbrew recette

Cold coffees: giving another dimension to our coffees

Tagged: Coffee Geek Découverte Recette Troisième Vague
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.
Une main prend des grains de café torréfié d'un sac, illustrant la richesse et la texture du café.

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

Prise de température lors d'une fermentation aérobique. Photo fournie par Carolina Ramirez

Fermentation in coffee: the basics

Tagged: cerise de café Coffee Geek fermentation procédé Troisième Vague
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.
Métro de Montréal

Le Café Collectif 2024: A Celebration of Specialty Coffee in Montreal

Café Collectif has become a fixture on the Montreal specialty coffee scene, bringing together roasters, producers and coffee lovers around a shared passion. For the 2024 edition, Best Montreal coffee...
Cerise de café

What are the different coffee pulping processes?

Tagged: cerise de café Coffee Geek fermentation procédé Torréfacteur Troisième Vague

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.

Grain de chance tanguay

Discover Grain de Chance: a gourmet coffee with fascinating origins

Tagged: Découverte Recette Troisième Vague

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