Blog - coffee from every angle : Health, human capital, social measures and coffee producers

Refreshing and original, here's our new caffeinated recipe for the summer

This summer, demonstrate originality during your 5 to 7 or evening with friends with our new alcoholised recipe: the Bailey's iced coffee. Here's our refreshing drink to save you from the summer heatwave.

ice coffee





  • 2 short espressos
  • 1/3 cup of whiskey liqueur
  • Twenty ice cubes

Blend the espressos, whiskey liqueur and ice in a blender. 

Pour into 4 glasses and it's ready!

If you have a sweet tooth, add a touch of sugar by decorating your glass with pieces of chocolate, a bit of cocoa or whipped cream.

Need a refreshing drink without alcohol? Don't hesitate to replace the whisky by a few drops of vanilla extract.


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DIY Instructions for Cleaning and De-scaling Your Nespresso® Machine

Drinking delicious Café Liegeois espresso made in your Nespresso® machine is way more fun than cleaning the coffee maker, of course. However, periodic deep cleaning and de-scaling of your machine will keep the Nespresso®machine working efficiently and the coffee tasting its best.
Every time you make espresso in your machine, the hot water leaves a calcium carbonate deposit  behind called scale or lime scale. Over time this build up will begin to slow your Nespresso’s brew time and take away from the flavor of the espresso. Nespresso offers a cleaning kit for $15 that will allow for (2) deep cleaning sessions. If you are busy and do not mind the cost, this is a great alternative for your bi-annual de-scaling.  We at Café Liegeois are all about keeping our coffee budget in check without losing any of the quality we enjoy. To that end, we have two effective home recipes for cleaning our Nespresso machines.
In order to remove lime scale it is necessary to use some sort of acid. Do not be scared! Acid is present in food-safe solutions. We recommend using vinegar or citric acid. Citric acid may be found at health food stores, but lemon juice that is strained of pulp (think of the yellow plastic lemon-shaped container) will work as well. White vinegar works too but consider the smell and extra rinse cycles before you go this route.
Making and Using Your Homemade Descaling Cleaner
If you use citric acid you will need an acid-to-water ratio of about one part acid to 20 parts water. For vinegar and/or lemon juice, the mixture is a 50/50 ratio. Pour either solution into the water reservoir of your machine. Choose the largest volume brew cycle and press start. If your machine will not brew without a pod in place, simply use an old, used pod. IMPORTANT: If you used citric acid or lemon juice you will need to run 2 water-only cycles to rinse the machine out. If you used vinegar, 4-5 water-only cycles will be necessary to thoroughly remove the smell and taste 
Preventing Future Lime scale Problems
Prevention is the best medicine! If you perform this sort of deep cleaning every couple of months you will be way ahead of the pesky scale buildup. The idea is to clean your machine before the scale begins to affect brewing and coffee flavor
When Not to Use Homemade Solutions
Before using a homemade descaling cleaner on your coffeemaker, check the machine’s manual for cleaning instructions, or call the manufacturer. If your coffeemaker has a built-in descaling process, it’s likely the manufacturer wants you to use a specific, brand-name powder, tablet or cartridge. Do not risk damage to internal parts or voiding your warranty; research first. Generally speaking, if there is NO mention in your product manual of a specific cleaner to be used, it is safe to use your DIY solution.  And that’s all there is to it!
Happy coffee drinking from your friends at Café Liegeois!
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Refreshing coffees for the summer!

The heat wave hits Montréal but you can’t give up your caffeine dose? No problem, here are our refreshing recipes to satisfy our coffee-addicts during this summer season! Iced coffee, cold coffee or chilled coffee, our original recipes will certainly please your taste buds.


The Iced Coffee

Prepare an espresso coffee, add a bit of sugar at your convenience and pour it all into a shaker with some crushed ice. Mix and its ready! For a simple alternative, simply add a bit of milk and you’ll have an iced latte. For the greedy coffee addicts, we suggest the « affogato », an Italian delicacy. The coffee is served « affogato », literally “drowned” in a scoop of vanilla ice cream.


The cold brew: the trendy summer drink!

  • Choose your favourite coffee beans and grind it coarsely
  • Use 1 dose of coffee for 5 doses of water
  • Pour the ground coffee into a container
  • Cover with water
  • Shake until well mixed
  • Close the container and let infuse in your fridge between 18-20 hours! The secret to a good cold brew coffee? A loooong infusion.
  • Filter (with a classic paper filter). Filter once again if needed, only conserve the precious beverage.
  • To add a touch of sweetness, add sugar (preferably a liquid sugar).
  • That’s it! All you have to do now is enjoy! You can dilute your cold brew with some fresh water if it’s too dark for you.

Good to know: Your cold brew can be conserved up to 2 weeks in your fridge.

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Café Liégeois and its environmental ethics

In Canada, we are very preoccupied by the preservation of the environment. That’s why at Café Liégeois we have decided to participate in a greenhouse gas offset program as part of the research project called « Carbone Boréal » offered by UQAC. This project was born north of Lac Saint-Jean.

Through this action we support many causes that are dear to us:

  • Participation in a local project
  • Support for research and universities in Quebec
  • Preserving the environment and biodiversity with a view to sustainable development 

Quebec has 1,6 million hectares of unproductive boreal forest.

The goal is to reforest the boreal forest to sequester CO2 on a large scale while respecting biodiversity.

Do not hesitate to spread the word, let's act together for the protection of our planet!



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The differentiation of coffees according to their origins

In its coffee selections, Café Liégeois offers products from different countries and continents. Whether grown in Africa, Asia or Latin America, our grains are selected for their different tastes and strengths. But why are they different and how to differentiate them ?

While the history of coffee originated in Ethiopia on the African continent, other parts of the world began to plant, harvest and roast. Due to their climatic and terrestrial conditions, many countries located at the equator developed coffee as early as the 7th century.

Small note: if we refer to history, Africa is the continent of origin of coffee. Yet if we zoom in on the list of the top 5 global players, we can see only one country in Africa appears, Ethiopia.

The original coffee of South Asia

It’s in South Asia that the coffee trade has evolved strongly over the centuries and more particularly in the countries of India, Indonesia and Vietnam where conditions are mt for coffee. Of these three, Indonesia and its three high-yielding regions (Sumatra, Sulawesi and Java) rank third on the world market, all varieties combined, although it produces more Robusta coffee than Arabica. Indonesia has the particularity of producing the best-known, expensive and special coffee of the world: kopi luwak or “civet coffee”. Its neighbor, Vietnam, is the second largest exporter of coffee thanks to robusta grains. Finally, India is also an important player with its original “moussoné” coffee.

Small note: Vietnam, 2nd in the world market and Indonesia, 3rd in the world market. Café Liégeois invites you to discover its two coffee straight from Vietnam, the Della Note Deca and Tradition. As well as his coffee of Indian origin.

Africa, where it all started

The mother house of the Coffee is the African continent and more precisely the Ethiopia. The story would have started when a shepherd discovered his overexcited kaffa goats. He had the idea to created coffee to stay awake. Africa is the continent of origin of coffee and continues the tradition: Kenya, Tanzania, Ethiopia, Congo and even Ivory Coast are all producers. The latter makes coffee its first economic resource and becomes the largest producer in the region. The African coffee is most often Robusta beans whose power is varied. The Côte d’Ivoire coffee is a reference in robusta coffee. Ethiopia and Kenya are the most specialized in Arabica coffee growing in the wild and have a multitude of varieties, some of which have not yet been identified. Coffee is the main source in Ethiopia, contributing to the growth of about 15 million people. However, despite its origins and success, the country is only fifth in the market.

Small note: Ethiopia, 5th in the world market. Café Liégeois invites you to discover its coffee straight from Congo in the Kivu region.

The Latin American Coffee

Panama, Costa Rica, Mexico, Guatemala, Colombia, Venezuala, Ecuador, le Péru… All these countries of Central America are spared. They are all players in the global coffee market. And even if Mexico has a well-honed place, Brazil wins first place with more than a quarter of world production! The similarity is that they all produce mostly Arabica, the most consumed flavor in the world, in contrast to Africa or Asia that produce more Robusta. We can nevertheless find in smaller quantity of Robusta in Guatemala. Brazil produces a multitude of coffee varieties, but most often for local consumption while Colombia is popular for its quality of coffee: among them Popayan, Santa Marta and Bucaramanga. Colombia, thanks to its mountains and microclimates, offers a wealth of flavors. It thus wins the 4th in te market with the power of its cafes attracting consumers around the world.

Small note: Brazil, 1st in the world market and Colombia, 4th in the world market. Café Liégeois invites you to discover its coffee straight from Mexico in the Chiapas region. But also its coffee of Honduras, Colombia, Bolivia and Brazil.

The terrestrial origin, the first factor in the final taste of coffee is obviously not the only one. Others take into account such as cultivation, climatic conditions, harvest, roasting: all influence the quality and the aromas of this dark gold. But don’t forget, the best coffee in the world is the one you prefer because everyone has their own tastes.

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Café Liégeois and its cleaning technique

We don’t always think about it, but to make a good coffee, it is very important to clean the machine by getting rid of built up limestone incrusted inside the tubing of your coffee machine. For that, nothing too complicated as Café Liégeois Canada explains what to do.

Before starting, simply gather two ingredients: white vinegar and fresh water. You’ll also need a bowl as well as a fine strainer.
A few steps will be enough to clean your coffee machine:

  • Empty the water from your machines reservoir and fill half of it with vinegar.
  • Then fill the rest of the reservoir with water
  • Place the bowl under the flow of coffee
  • To eliminate the water and vinegar present in your machine, pour many coffees without putting a capsule in.
  • If necessary, you can filter the water with some help from the strainer. Do not hesitate to repeat this many times until the water is very clear.
  • Finally, rinse your machine a few times with only water in the machine before putting a capsule in.

Thanks to our tips, you can now eliminate any sediment deposits that have
accumulated within your coffee machine throughout time. If you want a good coffee, it is important to clean your machine regularly using our simple cleaning technique.

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Kopi Luwak : the world’s most expensive coffee

Kopi Luwak : the world’s most expensive coffee

This black treasure can cost anywhere from $20 to $50 around the world for just one cup. The most expensive coffee in the world, the “Kopi Luwak” , harvested in the many islands of Indonesia, Philippines and other countries, delighted these producers.

Kopi Luwak : the world’s most expensive coffee

In Indonesian, Kopi means “coffee” and “luwak” means a small carnivorous mammal called “civette” in French. If this coffee is so expensive, it’s because of its manufacturing process. The story begins in the XVIII century, when coffee plantations are set up in Indonesia, settlements of the Dutch East Indies. At that time, they were hunting the luwak, which loves coffee cherries. But who would have thought that this small mammal would create coffee itself? Indeed, it’s by feeding on the best coffee cherries and the qualities of his digestive tract, that the Luwak digests the fruit pulp but leaves the coffee beans intact.

The producers had the idea of roasting, like the coffee beans, the excrement rejected from the Luwak. The grains are obviously washed and then dried before roasting. The result is a “Kopi Luwak” of rare quality, much more exceptional than ordinary coffee. Kopi luwak has a caramelized or chocolate flavor, with an absence of bitterness.

Recognized by coffee lovers, it quickly became the rarest and most expensive in the world. Indonesia’s often small producers struggle to meet the demand: only 100 kilograms of this exceptional product is available for the global market that negociates up to several hundred dollars per kilogram in Europe or in the United States. It is also Asia’s most developed country. The “Kopi Luwak Diamond” continues to win new fans, who consume in the most chic cafes.

Basically, this practice of harvesting coffee grains doesn’t in any way endanger the health of the mammal. The “Luwak” prowls freely around the coffee plantations at night and eat the fruits of the coffee plant. But now, with the craze of Kopi Luwak, the harvest has become wild: the breeding of Luwak for production have associations of animal welfare reacting.

Indeed, behind this coffee hides an abusive harvest of the Luwak: in cage and supercharged, they become claustrophobic and self-harmed, according to a study revealed in May 2016 of the Animal Welfare Institute. Coffee production methods are described as “a slave industry”. If these coffee bean crops are worth a fortune around the world, it’s the Luwak that suffers spells of abuse. It’s a very lucrative business in Indonesia: the trade becomes enticing in this country where the average wage is a 1$ a day. However, it doesn’t only concern Indonesia but also other Asian countries. It becomes difficult to distinguish grains from animal abuse from those of wild Luwak.

The rare and original production of this coffee fascinates as much as it displeases around the world. And you, what do you think ? Does the most expensive coffee in the world justify the mistreatment of this mammal ? 


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Coffee: a tool promoting discussion and well-being

You greet your customer and offer them a coffee. A gesture that has become commonplace but that still holds so much importance. What is the impact, whether on the ground, from the salesperson to the customer, or in-house between work colleagues? Café Liegeois is unveiling the secret of and benefits brought by the Robusto or Arabica espresso we receive when asked the famous question, “Would you like a coffee?". 

During your appointment with your hairdresser, bank manager or lawyer, you are usually going to be asked if you want a coffee. In reality this seemingly trivial question adds real value. This well-known hot black drink is a symbol of warmth from your host. So much so that coffee, the second most popular drink in the world, establishes a warm atmosphere and makes discussions easier.

Black gold has become just as important in the customer experience as the host’s smile. This small gesture of offering someone a coffee may eventually have an influence on the satisfaction questionnaire. If you take the example of an important and formal negotiation meeting between a client and his bank manager, coffee plays an important and interesting role. During more abrupt discussions on often disagreeable matters, it would seem that sipping coffee together helps defuse the atmosphere from the start. An espresso prepared at the hands of the agency’s contact person also gives the impression that you are a premium customer. Negotiations therefore get off on a better footing and the bank manager’s role appears less daunting.

It is like this in many different domains and professions, so it comes as no surprise that we increasingly see coffee being offered to welcome visitors. Today, several studies have proved that customers are expecting “a real customer experience” from the company and not just a service or direct sale. The important-yet-simple role coffee plays is all the more valued when your hosthas taken the trouble to hand the cup to you personally. This is the first impression that the customer takes away from the meeting. A self-service drinks machine will no longer cut it and an espresso gives you thatfeeling of being valued. 

In-house, what positive effects does coffee conjure up? Discussion, team spirit, personal and professional subjects, meetings and decompartmentalization. More than a chance for a break, employees see in coffee a tool that motivates them and opens up communication. Company news is often a hot topic, so coffee is always a good way to strengthen team spirit. Add to this the quality of the coffee: the choice a company makes about this detail will have a direct influence on the recognition, value and the attention it places on its employees’ well-being. These feelings incite personal investment, better performance and a reduction in stress. Lastly, coffee breaks are not only about psychological benefits. Drinking coffee also optimises physical and intellectual capacity and boosts concentration and memory.

Whatever the situation (formal, informal, personal, etc.), coffee is a great tool in promoting well-being and communication. So wait no longer to share in that Liegeois moment!

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Café Liégeois reveals its sweet coffee recipe

As promised, Café Liégeois reveals its fresh and sweet coffee recipe that you can enjoy this summer. Thus, we present to you the method of preparation of Panna Cotta with fresh cream and coffee jelly. Rather simple and fast, these small glasses will satisfy your coffee needs differently. Thank you for taking part in the survey launched on our facebook page!


To get started, here are the necessary ingredients you will need:

First step, equip yourself with several small glass verrines that you can reuse to promote ecology!

  • For the coffee jelly, you will need 2.5 ml of gelatin and 125 ml of hot and full-bodied coffee. Then 15 ml of cold water and 30 ml of sugar.
  • For the Panna Cotta cream base, you will need gelatin again, 10 ml. Then, 45 ml of cold water and 75 ml of sugar. Finally, 250 ml of the famous temperate fresh cream and 500 ml of 15% fat cream.
  • For the decoration and the personal touch, don’t hesitate to add chocolates, coffee beans and cookies to impress yourself and your guests!

Now that you are equipped, you can go to the preparation!

For this, we first start by preparing the cream base of Panna Cotta. We mix our 10 ml of gelatin and our 45 ml of cold water in a bowl which is allowed to swell for ten minutes. Meanwhile, heat the 500 ml of 15% fresh cream in a saucepan, adding the 75 ml sugar until it dissolves. We extinguish the fire and add the gelatin and our famous cream in the mixture while stirring with a whip to dissolve completely to give a homogeneous mixture. We recover small glass verrines and fill them to our mix. Cover them with plastic wrap and place them in the refrigerator so that they can’t dry.

For this, we first start by preparing the cream base of Panna Cotta. We mix our 10 ml of gelatin and our 45 ml of cold water in a bowl where we let it expand for ten minutes. Meanwhile, heat the 500 ml of 15% fresh cream in a saucepan, adding the 75 ml of sugar until it dissolves. We extinguish the fire and add the gelatin and our famous cream in the mixture while stirring with a whip until dissolved completely, giving it a homogeneous mixture. We then take our small glass verrines and fill them with our mix. Cover them with plastic wrap and place them in the refrigerator so that they can’t dry.

Now, let’s start our coffee jelly! Café Liégeois offers a selection of coffees that can be used for Panna Cotta. This part of the recipe is the most express and easy: gelatin is mixed with cold water and allowed to expand for 5 minutes. In another container, hot coffee is mixed with sugar while stirring. Finally, the gelatin is added until dissolution and the mixture is allowed to cool before pouring onto the fresh base of the Panna Cotta. Return the small verrines to a cool place for over an hour until frost is formed.

That’s it! Don’t forget your little decorations and don’t hesitate to share with us on instagram your best creations by inserting #Caféliégeois

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Enjoy your coffee like a pro

It’s well known, coffee forges its character thanks in particular to its 800 aromatic compounds. Thickness, bitterness, roundness, acidity, color, aroma, ... do you lose yourself among all these terms? Café Liégeois has prepared a simple and fast guide worthy of a specialist in oenology to become a good coffee professional !


1/ Observe the color of your coffee


the first step is visual! Color brings us many clues to the composition and quality of your coffee. The analysis of the crema, by the homogeneity and the texture, indicates the intensity of the roasting. The crema of our Puissant will be darker while our Subtil will be clearer. Coffee professionals are even able to identify the country of coffee origin, thanks to the color of this mousse: roasters know that some beans can’t be roasted to the extreme and this can influence the taste. The crema creamy and thick announces a taste richness in aroma.


2/ Feel the smell that emerges


After the color analysis step, the next is the sense of smell. Indeed, professionals have the ability to define the intensity and power of coffee, thanks to its smell. The oldfactory step continues by dissolving the crema by slightly turning the cup: the aromas will be released and they send us the typical attributes of the coffee as the fruity notes that you can find in our Chiapas and Kivu floral, notre Noisette Cocoa or Caramel Vanilla flavored.


3/ Finally, taste your coffee


We finally arrive at the final step of the coffee pro guide: tasting in the mouth! This one tells you the roasting of the coffee, its acidity, its bitterness and all the aromas which will make you define if this coffee is soft or strong coffee. But even more important, if this coffee suits you.


Because don’t forget: a good coffee is a coffee that you like !

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