Le Journal
Notes de terrain, guides de préparation.
- 01
B2B guide · 8 min
How to choose a specialty coffee supplier for your cafe
Four criteria you can measure, the questions to ask at the sample cupping, and the contract clauses that keep a cafe supplied.
- 02
Buying guide · 7 min
Fresh-roasted coffee beans: what to check before you buy
Roast date, current crop and a traceable lot decide how much of the origin reaches the cup. A practical shelf guide.
- 03
Roasting · 9 min
Why We Roast Light
Less caramelisation means more of the origin in the cup. A factual guide to light roast, the Nordic profile, and how to brew it so it reads clear, not sour.
- 04
Origins · 7 min
What Single Origin Coffee Actually Means
One farm, one harvest, one traceable lot. Here is what the label guarantees, how terroir and processing move the cup, and how to read a bag.
- 05
Guides · 8 min
Single Origin vs Blend: When Each Makes Sense
Single origin for clarity on filter, blends for consistency in espresso. The criteria, ratios and recipes that decide it, case by case.
- 06
Brew method · 8 min
V60 vs AeroPress: Which One Fits You (and the Recipes)
Two brewers, two extraction mechanisms, two cups. We compare V60 and AeroPress on seven measurable criteria, with a dial-in recipe for each on light roast.
- 07
Préparation · 7 min
La dose de 18 grammes, défendue.
Pourquoi nous tirons encore un double à 18 g entrée / 36 g sortie — et quand nous y dérogeons.
- 08
Méthode · 5 min
V60, mais plus lentement.
Une recette en quatre versées qui rend la plupart des torréfactions claires plus douces et plus sucrées.
- 09
Voyage · 11 min
Trois jours au concours de Boquete.
Notes de la vente aux enchères Best of Panamá — et pourquoi nous avons payé ce prix.
- 10
Technique · 9 min
Détartrage sans drame.
Un rituel du dimanche matin avec un seul ingrédient venu de la cuisine.
