The Coffee Journal
Descend to the Lower Town, take the funicular or the Casse-Cou stairs, and turn onto Petit Champlain Street. Carrera Café is there.
Brunch has become much more than just a meal in Quebec City. A weekend ritual, a moment to slow down in a city that invites you to take your time.
A green bean, odorless, without any particular flavor, becomes under the effect of heat this extraordinary thing called coffee. Roasting is not a detail.
There is something special about Old Quebec when the snow falls. The cobblestone alleys disappear under a white blanket, the roofs of New France take on a glow...
There is something almost meditative about making a drip coffee. You pour the water slowly, in small circles, over the grounds.
Roasting is the stage where the green coffee bean transforms into what we recognize in our cup. It is a complex chemical reaction — a combination of caramelization, ...
