Blog - coffee from every angle : Health, human capital, social measures and coffee producers / Coffee
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
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.
It is no surprise that at Café Liégeois we are full-out coffee addicts. All we do is think about coffee, talk about coffee, make coffee and, of course, drink coffee. For me, I have a Tradition black coffee and two Magnifico espressos to get the day going. And when I need a pick-me-up after lunch, I often go for a single Kivu espresso. That’s four coffees per day!
I used to be a bit weary of my coffee consumption, but after stumbling upon some coffee history facts, I realized that I am quite moderate in comparison to some of history’s greatest celebrities. Philosophers, writers, politicians and even musicians have depended on this beverage to create the work that has since made them a legacy. Who knows, maybe the world wouldn’t be the same as it is today without the help of a few (dozen) coffees.
From composers to politicians, here is a short list of some of the biggest coffee drinkers of the past five hundred years:
Ludwig Van Beethoven
This famous composer was just as meticulous with the creation of his music as he was with the brewing of his coffee. It has been said that Beethoven would count out exactly 60 coffee beans to make his morning cup of coffee. According to him, this was the perfect dosage to make an exceptional cup.
“If there was no Coffee, it would be necessary to invent it”, am I right? French writer Voltaire is known to be one of the largest coffee drinkers of all time. He is rumoured to have drank forty to fifty coffees mixed with chocolate per day. Though many feared this alarming amount would kill him, Voltaire lived into his mid eighties.
Johann Sebastian Bach
It wasn’t for nothing that the composer created a mini opera based on coffee! The Coffee Cantana is a short story about a father who demands his coffee-addicted daughter to give up the drink in order to get married. Luckily for her, there were plenty of coffee-crazed suitors that would agree to marry her!
For those curious to know where the start of the Venti sized coffees came from, it all leads back to former President Roosevelt. The president would drink a full gallon of coffee everyday. Even his son commented on his father’s obsession, noting that his cup was “more in the nature of a bathtub”.
If you are a coffee lover like us, you have surely discovered the thousands of caffeine-charged Instagram accounts from photographers and bloggers around the world. But you do not know which accounts to follow, fear not! Here is our selection of our favourite coffee accounts. We could spend hours scrolling through these photos filled with trips, art, culture and baristas. There is an account for all types!
Erica Brianna sure knows how to make coffee lovers experience some wanderlust. This account is a traveler’s tale between coffees: from a morning coffee in Norway to an espresso in Seattle. If you enjoy searching for small coffeeshops when you are on the road, this account is for you.
Andy founds his passion for coffee when he stumbled across a small cafe in Addis Abeba, and drank a cup that he still remembers vividly to this day. Since then, he shares his love for this drink with the help from his Instagram account and blog. Each coffee drink he photographs looks more delicious than the next. Don’t forget to read up on his blog to sharpen your coffee culture!
Coffee and Art with @bernulia
Giulia Bernardelli knows how to give life to a cup of espresso with the help of her paintbrushes. We can scroll through this account for hours with a Café Liégeois while she transforms little cups into masterpieces. Her poetic drawings have impressed even those who find coffee to be boring (but these people are quite rare).
Coffee and Baristas with @baristadaily
Powered by Alternative Brewing, this account posts pictures that are sent by baristas to take a peek into the world of espresso experts and beyond. While you’re at it, check out Aternative Brewing’s account as well, you will be blown away by the variety of coffee machines and accessories that exist!
And finally, if you haven’t already, check out our Instagram account (@cafe_liegeois). Our amazing photographer, Chloé Crane-Leroux, will make you wish for a little Liégeois coffee.
Did you know that the Greeks invented iced coffee? And according to the legend, the creation of this refreshing coffee drink was a complete accident.
In 1957, a representative from Nestlé Switzerland was travelling to Greece to present the launch of one of their new products: an instant coffee with chocolate for children. To prepare this drink, one needed to simply mix the instant powder with hot water and milk in a shaker.
During his break, the Nestlé employee decided to prepare an instant coffee for himself. When he realized that there was no hot water to make his coffee, he decided to use cold water instead. He poured the instant coffee, sugar and cold water in a shaker and prepared the first-ever cafe frappe. From there, the brand was launched by Nestlé and was quickly successful in Greece and the Island of Crete.
The Modern Cafe Frappe Recipe
There are a variety of ways to prepare iced coffee, but the classic recipe contains a cup of filtered coffee, milk and sugar. Everything is then mixed together in a shaker with a handful of ice cubes and served in a tall glass.
What About Cold Brew?
Cold Brew has been brewing in Quebec for quite some time. Unlike iced coffee, cold brew is prepared by infusing the coffee with cold water. Due to this technique, the final product is very bitter, with strong flavour notes but a lower level of acidity.
Since the heat is taken out of the recipe, cold brew needs to rest for up to 24 hours before it can be enjoyed! But on the bright side, this coffee can be stored for up to three months. That’s just enough time to drink it a handful of ways: straight out of the fridge, on ice, with milk, flavoured syrup, sugar…there’s a recipe for everyone.
We all know that coffee breaks are an important ritual in the workplace. They are often taken with colleagues (or alone) first thing in the morning, after lunch or even in the middle of the afternoon.
Granted, the quality of the coffee plays an important role, but there are various reasons why you should take a coffee break with your coworkers and superiors. According to a study conducted by Ifop, coffee breaks between coworkers can provide benefits for sustaining productivity and personal well being in the workplace, in addition to promoting creativity and reinforcing social bonds between fellow employees.
Upper and middle management can also benefit from having their employees take coffee breaks. Indeed, they can be used as a tool to decrease tensions, reduce and resolve conflicts, promote team spirit, and increase the number of interactions between employees.
Across various countries and cultures, coffee breaks have become an important element in an employee’s daily routine. Oftentimes, it is during a coffee break when we exchange our ideas and tips among coworkers.
Here are some more interesting findings from the study:
- 92% of participants believe that coffee breaks relive them from their professional obligations
- 81% of participants believe that having coffee in the office optimises their physical and intellectual capacities
- 70% of employees perceive coffee breaks as a method to remain motivated in their work
Despite the numerous studies confirming the benefits of taking coffee breaks, this popular 5-minute break is not always perceived in the same light by management. Employers are less and less enthused by their employees taking coffee breaks as it can represent a loss of time, an important cost to the company, and a decrease in employee productivity.
Café Liégeois Encourages Coffee Breaks
Café Liégeois encourages coffee breaks in the office by offering its quality coffee to over a hundred partners and offices in the Greater Montreal Area. Thanks to our variety of coffee beans, ESE Pods and Nespresso® compatible capsules, we can provide a personalized, turnkey solution that will repond to the needs of your employees and the structure of your business.
In need of a coffee break ? Don’t waste a minute : Café Liégeois offers a free coffee tasting service directly at your office. Sign up for your next break !