When Carrera Café opened its doors in Petit-Champlain, the team had an obsession: create an iced latte that can compete with the best spots in Milan or Naples. Not a coffee poured over ice. A real latte built with character.

The starting idea was simple. Take the best beans available, press them into a triple espresso, let them rest on a thin layer of artisanal cane syrup, then slowly pour whole milk cold-whipped to create this caramel-cream gradient that is the house’s visual signature.

The world of car racing even influenced the way we think about the drink: precision, speed of execution, no compromise on quality. The perfect pit stop, in under 90 seconds.

Step 1: the espresso. Prepare three tight shots, ideally with a medium-dark roast bean. The bitterness should be present without being harsh. Let cool for 2 minutes.

Step 2: the glass. Fill a large glass with crushed ice up to two-thirds. Pour the cane syrup at the bottom, directly over the ice.

Step 3: the milk. Cold-whip the whole milk with a frother without heating it to get a silky texture. Pour it gently over the ice, from the edge of the glass, to create the layers.

Step 4: the espresso. Finally, pour the three shots slowly over the center of the glass. Watch the gradient form. Do not stir before serving: let the customer discover the visual.

The bitterness of a triple espresso naturally calls for salty and fatty flavors. The Charlevoix board checks all the boxes: the fat from the charcuterie rounds out the bitterness, The cheese adds a milky touch that extends the creamy finish of the latte.

For a lighter pairing, the rosemary focaccia alone is enough. Olive oil and rosemary create a subtle aromatic bridge with the vegetal notes of the coffee.

Secret number one: never pour hot espresso directly over the ice cubes. Sudden heating breaks the aromas and gives a watery texture. Always let it rest the espresso 60 to 90 seconds before assembly.

Secret number two: the espresso-milk ratio. Too much milk drowns the coffee. Too little and the drink becomes harsh. At Carrera, the ratio is 1 part espresso to 2.5 parts milk. A balance tested over hundreds of servings.

Petit-Champlain is the ideal neighborhood for a coffee break after visiting the Frontenac castle or a stroll in Old Quebec. Carrera Café establishes itself as a landmark: refined Italian atmosphere, local products, attentive service.

In summer, the terrace is the perfect spot for an iced latte in the early afternoon. In winter, the cozy room with its racing references invites you to linger over a hot latte and a Charlevoix charcuterie board.