Blog - coffee from every angle : Health, human capital, social measures and coffee producers
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.
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.
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.
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 ?
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!
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
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 !
Capsule machines are growing in the Quebec market with the Nespresso, at the top of the charts in terms of price-quality ratio. Indeed, at home or in the office, we like to consume coffee for its flavor and its known benefits among which to maintain a state of enlightenment and be more productive. The capsules offers a good quality espresso in a short time. There are many ways to be greener and Café Liégeois explains how to simply contribute to a healthier planet !
Recycle the Cafe Liégeois capsules Café Liégeois yourself
Some quick actions to recycle the Cafe Liégeois capsules :
- Simply remove the aluminum foil from the capsule (the one which allows the coffee to drain it)
- Then, remove all the coffee grounds with a spoon. This coffee can be reused in an original way as we showed you in our article.
- Finally, clean the capsule and place it in the recyclable container. That’s it !
And about Bio-compostable
Launched at the end of October 2017 by Café Liégeois, we offer a range of 100% bio-compost and Nespresso®-compatible capsules in our selection. After use, these capsules should be simply put in your compost bin to see them turn into natural fertilizer.
Making the quality of a good organic coffee accessible while having eco-friendly packaging is part of our mission.
Because at home or in the office, alone or in a group, composting is an eco-responsible gesture of every citizen and a habit to adopt in your daily life.
Café Liégeois explains you everything about bio-composting in our blog.
Small important information: 5 grams are the perfect dose to avoid wasting coffee.
Voyage au cœur de l’Afrique :
Ce voyage vers les racines de notre Kivu va nous mener vers la République Démocratique du Congo, deuxième pays le plus vaste d'Afrique. Aux frontières du Rwanda et du Burundi, la région du Kivu souhaite désormais prendre son avenir en main après les nombreux massacres ayant été perpétré dans la région. Le Kivu fut le théâtre des affrontements entre les forces régulières de l'armée de la République démocratique du Congo face Congrès national pour la défense du peuple.
Sur cette terre des grands lacs pousse parmi les meilleurs plants de café au monde. C'est un café arabica qui fut planté par les colons puis peu à peu abandonné lors des multiples troubles. Les conflits ont provoqué une déstructuration des filières de commercialisation du café avec une perte de l'accès au marché, et l'obligation de vendre le café en contrebande au péril de la vie des producteurs.
L’avenir du Kivu et du café :
Aujourd'hui, l'avenir s'annonce radieux. Le Kivu est très largement tourné vers l'agriculture dans les contrées non éloignées de Bukavu, capitale du sud Kivu. L'Agence Belge de Développement soutenant le commerce équitable et durable, ainsi que les ONG belges, Oxfam-Solidarité et Oxfam-Wereldwinkels, participent au soutien de la filière caféicole de la région. Ils aident quotidiennement les producteurs agricoles dans leur travail, comme par exemple à renouveler leurs plants de café datant de l'époque coloniale en utilisant de nouvelle plantule d'excellente qualité. Les agriculteurs locaux peuvent ainsi venir se fournir à la pépinière locale et obtenir des conseils en terme d'agronomie. D’un autre côté, les membres de la SOPACDI (coopérative de café équitable et bio) ont aidé à installer une station de lavage, rare dans la région. Elle permet de traiter un café haute gamme, préférable pour être compétitif sur le marché. Les producteurs utilisent une eau de source (et non l'eau salé du lac) propice au traitement des cerises et des grains.
La certification bioéquitable :
Plusieurs fois par an, les producteurs se réunissent pour parler de la certification équitable, et des façons d'améliorer les conditions de productions. Les communautés attendent beaucoup du café et des revenus générés grâce aux certifications, notamment pour disposer des fonds nécessaire à la scolarisation des enfants. Les certifications bioéquitables sont à la base du travail de la coopérative. Les producteurs doivent respecter toute une série de procédés pour obtenir la certification "fairtrade", comme par exemple procéder au dépulpage dans les 10h après la cueillette des cerises ou grains de café. Pour cette raison, c'est une chance inouïe de disposer d'une station de lavage pour en traiter près de trois tonnes par heure.
Source : Trade for Development Centre
La question de l’émancipation des femmes :
Une partie des revenus dégagés par le café permettent aussi d'investir dans d'autres types de commerce. Une prime spéciale de 10 USD/quintal (45,36 kg) de café vert revient aux femmes pour élaborer des projets communautaires propres à leurs activités, comme par exemple des petites échoppes en brousse ou des moulins à grains pour faire la farine de maïs ou manioc. Après avoir été sans ressources après les conflits et sans expérience au niveau du café, elles sont de plus en plus engagées dans l'économie locale. 20% des terres de café de la SOPACDI sont dirigés par des femmes. Malgré tout, elles restent encore dépendantes économiquement des hommes et ont un accès limité au crédit. Les différences associations cherchent ainsi à installer l'égalité du genre dans toutes les activités.
Source : Ethiquable coop
Café Liégeois et le Kivu :
En tant que compagnie d'origine belge, Café Liégeois est fier de participer aux développement du Kivu et de la renaissance d'un merveilleux territoire en achetant son café auprès des producteurs locaux. Notre gamme Kivu est ainsi issue d'une démarche équitable et d'émancipation des populations à la recherche d’un meilleur avenir. Notre Kivu se révèle ainsi avec ses notes fruités et légères sous forme de capsules compatibles Nespresso® pour une consommation responsable.
À propos de Café Liégeois :
Café Liégeois propose une gamme élargie de capsules compatibles Nespresso® à une clientèle férue de produits européens. Nos cafés premium sont actuellement en vente en ligne au meilleur rapport qualité/prix, et nos services pour les bureaux sont disponibles pour l’ensemble de la province de Québec.
In our range of products, Café Liégeois offers an extensive selection of coffee beans. Did you know that once grounded, brewed and consumed, your leftover coffee grounds could be re-used for other purposes? Here are 5 quick and easy ways to use coffee grounds at home! You will be surprised ☺
Restore your garden
Among its virtues, coffee has the power to restore your wooden furniture when used as a polish to clean and eliminate marks. Nothing complicated, just mix hot water, vinegar and coffee grounds and let rest one hour. Afterwards, gently apply and rub the scratches off your furniture.
Create scented candles
Create coffee-scented homemade candles with our selection of fruity and FairTrade Organic Kivu et Chiapas beans. It will fill your room with a cozy atmosphere thanks to the smell of morning coffee. All you’ll need are coffee grounds, candle wicks, candle wax, a cup and skewers.
Reuse coffee in plant fertilizer
Natural coffee is good for your plants as it can play the same role as fertilizer: it is full of nutrients which promotes soil fertility. Next time you get out to garden, mix some coffee grounds in your fertilizer at the foot of plants, it can even keep insects away.
Eliminate dark circles
Do you have some lack of sleep and dark circles in the morning ? Use coffee to wake up in more ways than one! In a homemade or store-bought serum applied under your eyes, coffee will become your best ally against tiredness.
Add to your dry shampoo
Here is a quick homemade recipe to make your own dry shampoo (suitable for dark hair only). Take two spoons of coffee grounds, essential oil, corn flour, rice and water and mix all together. Like all other dry shampoos, apply to the hairline, shake and brush out of the hair.
For this beauty trick, we recommend our Magnifico coffee beans. Perfect for your homemade recipes thanks to its darker roasting!
Coffee beans are grown all around the world with thousands of plantations in several countries. It does not come as a surprise that its preparation and consumption traditions are just as unique as the countries that they are grown in. Here is a short list of some coffee traditions across the globe:
Ethiopia: Anchored by old traditions, this coffee (or Buna) must be prepared three times a day: in the morning, at noon and in the evening. The preparation of the coffee, which takes two hours, begins with grilling the beige beans in a closed bowl called jembena over a fire. After grinding the beans by hand and brewing them in a coffeemaker, the Buna is served with some salt and butter.
Italy: Italians are known for their ristretto espresso, a coffee served in a small cup that is strong and very concentrated. The traditionalists will drink it without sugar or milk.
Mexico: The Mexican coffee « Olla » suits all those who like a little taste of cinnamon and panela (cane sugar) infused in their drink.
Morocco: This Arabic spiced coffee is a traditional hot drink that is slowly enjoyed with oriental cakes. Its peculiarity is the mixture of sesame seeds, black pepper, and nutmeg that gives depth to its aromas.
Cuba: The Cuban coffee served in a small cup must be consumed hot, black and strong, obviously with no milk or sugar.
Greece: As we highlighted in a recent blog post, it is the Greek iced coffee, a cool drink made with milk, sugar, water and instant coffee that is to thank for starting this widely successful trend.
France: The “café au lait”, or coffee with milk is a French speciality consumed often at breakfast.
Ireland: Though this drink is not a pure coffee, but rather a mixture of coffee and whisky, the Irish coffee remains the most consumed coffee by the Irish.
Saudi Arabia: This country makes up some of the biggest coffee consumers in the world, and this Arabic, black, sweet and flavoured coffee is a well-known custom of their culture.
Kahvesi, a sweetened coffee from Turkey, is traditionally served at the end of meal in a white copper or iron pan. As stated in some proverbs, the coffee is “black, strong yet soft”.
We end with the rite of coffee tasting in Vietnam: the Vietnamese coffee is prepared using an old metal filter and is consumed from morning to night. The « cà phê sữa đá » coffee is prepared frozen with condensed milk, the « cà phê đen » is the black coffee and finally the « cà phê nóng », the hot coffee.
Café Liégeois offers a wide selection of Nespresso® compatible capsules, beans and ESE pods that are perfectly suited for preparing all of these international coffee recipes. For an even more authentic attempt, try our Chiapas coffee from Mexico for an Olla, or the YRGACHEFFE from Ethiopia for the Buna.