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News — Unprecedented increase in the price of green grain

Published last November, the report from the International Coffee Organization indicated that the price of green bean Arabica had just climbed 77.9%, after four consecutive years of significantly low prices. What can explain such a significant jump Pandemic, climatic phenomena and a faulty supply chain are at the center of...

Espresso machine:Distinguishing the pressurized basket from the standard basket

Some machines like theGaggia Classic Pro and theAscaso Dream One come with a series of baskets (single and double dose) including one, pressurized, also called double wall (Dual Wall). Seen from above, the pressurized basket is identical to the standard baskets. On the other hand, once turned over, there is...

Myths and legends:revaluing decaffeinated coffees

In 1905, Ludwig Roselius, a German businessman, invented the first decaffeination process using benzene – now known to be carcinogenic – to remove caffeine from previously moistened beans. Since then, other processes have obviously been developed, the most common of which are decaffeination by water, by a direct solvent and...

Cold Brew vs. Flash Brew:cold brew coffee

With hot weather comes the urge to drink iced coffees. While Cold Brew and Flash Brew both require water, ground coffee, and ice, they work quite differently and have their respective benefits depending on the circumstances. We offer you an overview of their particularities. Two preparation techniques Cold Brew refers...

The thorny question of acidity

Although some try to avoid it, the acidity is worth so many points, when the experts assess a batch of coffeeQ Graders, as aromas, flavors and body. Indeed, without any acidity, a coffee can quickly fall flat, while too acidic, it can become unpleasant. The roasting will either serve to...

For a more transparent, ethical and green coffee trade

Considering that the global coffee trade is characterized by price instability and the vulnerability of producers, many players in the specialty coffee industry are questioning the current purchasing model. It seems necessary to think about alternatives based on production costs, on sustainable commercial relations as well as on values of...

La Société des Cafés tastes ... ready-to-drink

Discover theready-to-drinkby Pilot Coffee Roasters, House of Funk, Escape Coffee Roasters and Intelligentsia. The Société des Cafés team tasted all of their products, in order to better orient you on your next visit. Here are the descriptive sheets for each of the cafes to help you choose. Pilot Cold Brew...

On the bag - More than a shrub, a species, a single variety

3 of 4 - Among the other traits that define the taste of a coffee, the variety of cherries is a considerable one. From the botanical genus Coffea arise several species of coffee trees, but only two are cultivated substantially for commercial purposes: Coffea canephora (Robusta) and Coffea arabica. If...

The PUCK PUCK:Slow drip with the AeroPress

The AeroPress is recognized for its versatility. To transform it into a completely different infusion device, several accessories have been designed including the PUCK PUCK in 2017. The latter allows your AeroPress to be a cold infusion system and is an economical alternative to other devices for infusion. 'cold brew...

Discover the peculiarities of the Flower Dripper infusion cone by Cafec

After several years of research,CAFEC – a Japanese coffee accessories company set up the Flower Dripper. This object could, at first glance, look like any other infusion cone. However, there are some subtleties in the design that tend to optimize the brew and bring out the best in the coffee....

On the bag - The profile of a coffee before you even taste it

2 of 4 - Being for many the most telling indicator to make their choice of coffee, the tasting notes listed by the roasters do indeed give a good overview of the bean profile. These notes obviously qualify the aromas and taste of the coffee, but also a whole different...

On the Bag - Grain Processing Methods Explained

1 of 4 - La Société des Cafés offers you the first in a series of articles intended to better understand the information provided by roasters on their bags of coffee. To inaugurate this series of articles, we will look at the different bean processing methods that can change both...

Succeed in a latte art - Beyond drawing

Much more than a finish to match your coffee, the art of having a successful latte depends on several factors. We are therefore going to guide you through the different steps to make your latte art a success just in time for Valentine's Day.

Myths and legends:the freshness of coffee

When is a coffee no longer fresh? How long can I keep my coffee without altering the flavors? Here are questions that come up often when buying coffee and to which we will provide some answers.

Myths and legends of espresso:let's demystify crema

Among the various factors for the selection of a coffee, the crema is undoubtedly an element which returns regularly. Although a crema can be pleasant, it is interesting to dwell on what explains its presence and, above all, on this question:does it mean a better espresso? Nespresso, champion of crema?...