The interview conducted by CBC Radio Noon Quebec with Shawn Apel featured Les Kuan, our director of curriculum, discussing various aspects of coffee culture. Les addressed questions ranging from coffee competitions to the emergence of specialty instant coffee and coffee rituals. He emphasized the significance of branding, highlighted evolving coffee habits, and stressed the importance of freshness in coffee. Les delved into the concept of artisan third-wave coffee, emphasizing the trend toward higher quality, scoring 80 points or higher on the specialty scale. He also noted the prevalence ..read more

Grocerystore Chains are making a lot of money, and they could use that power to negotiate lower costs with their suppliers. They get to decide which suppliers get to sell their products on their shelves. By using their influence, they could make suppliers offer better prices to consumers and stop reducing product sizes while keeping prices the same (shrinkflation). However, they are not passing these benefits on to consumers. Instead, they are charging more per gram. Historically, profit was around 2%, but now it's closer to 4%. For instance, on a product that used to ..read more

It is with deep sorrow and regret that we announce the passing of a great friend Giovanni 'Gianni' Cassatini. Gianni will forever hold a special place in our hearts as the 'true champion' of specialty coffee. One of his many remarkable talents was making everyone feel like they were his best friend, a quality evident in the countless connections he forged at specialty coffee events. For those who had the pleasure of meeting Gianni, he was undoubtedly one of the friendliest individuals you could ever encounter. His warm greetings made you feel like a long-lost friend, a sentiment that endu ..read more

Today we are looking back on the historical coffee geek fanatics,  to a time when the specialty coffee association actually meant something. This is a story about people who were in the 3rd wave industry... "This was a caffeinated crowd, devotees of the perfect home-made espresso, with a thirst for knowledge and an accelerated sense of time." When people were coffee-crazy and thirsted for perfect cappuccinos, it was a time before espresso machines that costs thousands to have at home... “Leaders of a zealous subculture, they and about a dozen others had come to hear insights fro ..read more

Join us for an exclusive interview with Wade Peckham and Victor Nucci, the minds behind Orange Brown Import/Export, as they unveil the secrets of Brazilian green coffee and their expansion into western Canada. Discover how direct trade, transparency, and strong relationships with coffee farmers are reshaping the coffee industry. In addition, get a taste of 10 unique Brazilian microlots in an exciting cupping and tasting session, and take home free 100-gram samples. It's your opportunity to immerse yourself in the world of Brazilian coffee and the expertise of these industry leaders. Canadian B ..read more

In the world of specialty coffee, it's apparent that we are inundated with an abundance of information. Over the past two decades, we've witnessed the rapid rise and fall of trends in roaster machines, espresso machines, coffee tools, and ever-evolving tampers. Barista champions, influential coffee bloggers, and YouTubers all champion the latest coffee gadgets, leading coffee consumers and the next generation of baristas to hop onto each new fad, only for it to be replaced when the next coffee gadget emerges. The obsession with tampers, dosing tools, equipment brand names, varietal names, funk ..read more

In the world of convenience, gas stations have long been synonymous with less-than-stellar coffee. They've typically been pit stops for refuelling and quick snacks rather than the go-to destination for a high-end artisan coffee experience. Recently, we were asked for help from a North American gas station chain that aimed to shatter this stereotype by upgrading their decor and coffee game. Unfortunately, their endeavours encountered several stumbling blocks, notably a reluctance to heed recommendations. Navigating Research Challenges While it's true that the average gas station coffee cus ..read more

Karen Le Billon's book takes us on a fascinating journey into the world of French child-rearing and healthy eating habits. But don't be fooled, this book's insights aren't just for parents; they're for anyone who's ever sipped a cup of coffee. We see a parallel between teaching children to appreciate food and helping adults appreciate coffee. Think of Le Billon's child-rearing advice as a metaphor for adults embarking on their coffee explorations. We want to nurture a coffee culture where folks don't just gulp down a brew but savor every drop, understanding and cherishing the intricacies of th ..read more

Practicing for the Cup Tasters Championship not only prepares competitors for the competition itself, but it can also improve their skills as a barista or manager/owner of a cafe. Developing fast decision-making skills and the ability to confidently identify the odd cup out can enhance a barista's ability to create a consistent and high-quality cup of coffee for customers. This skill can also be useful for managers and owners who need to make quick decisions in a fast-paced cafe environment. Furthermore, honing sensory skills and being able to detect subtle differences between coffees can bene ..read more

Q: We are close to finishing the build out for our new coffee shop and we are now discussing the menu items. One of the questions that keeps coming up, and there is some disagreement between us owners on this question is… we want to know if you suggest offering the alternative milks on the menu? Should we sell lattes with oat milk? Which alternative milks should we offer and not offer on the menu? Thanks! A: Let's look at this question from another perspective. Coffee Shops almost always offer teas for sale. In most shops, teas are simply not a top seller. Not really that many people ordering ..read more