There’s a precise moment in Petit Champlain when summer really begins. It’s when the first iced lattes come out on the Carrera Café terrace, between the warm cobblestones of the boulevard and the Saint Lawrence shining in the background. We’ve been preparing for this moment for weeks.

Why iced coffee requires technique

Pouring a hot espresso over ice gives a diluted and bitter coffee. That’s not what we’re after. A good iced coffee is prepared differently: either as cold brew (cold infusion for 12 to 24 hours) or as espresso precisely cooled before being poured over ice.

The key is to work with a more concentrated coffee extract to compensate for the dilution from the ice cubes. The ratio changes, the grind size changes, the extraction time adjusts. This calibration work is what our baristas do every morning before switching to summer mode.

The summer menu at Carrera Café

In summer, our menu adapts to the heat and the neighborhood’s mood. The iced latte is the safe bet: espresso over frothy milk, lots of ice, sometimes a touch of homemade syrup depending on arrivals. The espresso tonic is for adventurers: a short espresso over tonic water, served with a slice of lemon. It’s surprising, refreshing, and strangely well paired with our Ethiopian beans with citrus notes.

The cold brew with milk is the drink for long terrace sessions. Smooth, less acidic, concentrated but never harsh. We prepare it in large quantities overnight and serve it throughout the day.

The terrace: a summer stage

Our terrace in Petit-Champlain is one of those places where time naturally slows down. The perfect spot to take a moment for an iced coffee between visits to Old Quebec.

Whether you arrive from Château Frontenac by funicular, walk down from Haute-Ville, or discover Petit-Champlain for the first time, the Carrera Café terrace is a must-stop.