Complete guide for Quebec coffee lovers. Origin, roasting, grind: find the coffee that suits you and matches your brewing method.

ORIGIN: SINGLE ORIGIN OR BLEND?

A single origin coffee comes from one farm or region. It expresses a specific terroir: floral for an Ethiopian, chocolatey for a Brazilian, fruity for a Kenyan. A blend seeks balance: roasters combine complementary origins for a consistent profile throughout the seasons.

ROASTING: LIGHT, MEDIUM, OR DARK?

Light roast: more acidity, more floral and fruity aromas, less bitterness. Ideal for drip coffee. Dark roast: more body, more bitterness, fewer nuances. For classic espresso. At Carrera Café, we mainly work with medium to medium-light roasts: the best of both worlds.

FRESHNESS: THE DECISIVE CRITERION

Whole bean coffee should be used between 5 and 30 days after the roasting date. After this period, the aromas fade. That's why we regularly source from roasters who clearly indicate the date on their bags. Freshness is not optional: it's fundamental.

THE GRIND: TAILORED TO YOUR METHOD

Fine grind for espresso. Medium grind for drip coffee or Chemex. Coarse grind for French press. If you buy whole beans — which we recommend — invest in a good conical burr grinder. It's the best coffee investment you can make.