Infusion, At FARO

Brew Guide by FARO: the Chemex

This is what you’ll need: a Chemex coffee maker, Chemex filters (it’s important to use these specific filters because they’re made to hold the weight of the ground coffee and the water used for infusing), a grinder, a kettle (one that ideally has a fine and long spout), a kitchen scale and a timer.

Step 1: Prepare and preheat

Grind 15 grams per cup of fresh coffee to a medium grind. The amount of coffee suggested can vary depending on the size of your Chemex or the amount of coffee you wish to serve. Nonetheless the most important factor to respect is a ratio between 1/15 and 1/17.

Place the special Chemex filter in the Chemex cone making sure to place the three-ply side of the filter on the same side as the pouring spout. With the filter in place, wet the entire filter in order to eliminate any residual paper particles that could impair the taste of your beverage (giving it a papery taste).

Discard the water used to wet the filter.

Pour the ground coffee in the center of the filter.

Step 2: Grind and weigh

Pour the ground coffee in the center of the filter.

Place the Chemex on your kitchen scale and then set the scale to “0” (tare).

Step 3: Pour and saturate grounds

Delicately pour the hot water over the ground coffee, making slow circular motions with your kettle (preferable a fine spout model, as we said earlier). Slowly increase the diameter of your circular motion to make sure that all your coffee grinds gets infused. Once the coffee is wet, let it degas for 30 to 45 seconds. By doing so, you are letting carbon dioxide evaporate.

Ahh! Smell the infusing coffee! The retronasal experience you can feel during this step of the process is a great pleasure in itself. Breathe in! It’s a slow coffee session!

Step 4: Brew

Slowly resume the pouring process using a continuous circular pouring motion, moving outwards from the center of the filter, until you reach the wanted ratio water/coffee, although you can play with this variable. Indeed, coffee-making is not an exact science; it is an experience, a discovery that only your taste buds can say when it’s over.

Step 5: Pour again and let drip till 4 min

The entire process shouldn’t take more than four minutes in order to avoid over- extraction that would spoil the balance of your infusion, yielding an unpleasant bitterness to your beverage. On the other hand, if the infusion stage is too short, your coffee will be somewhat acid (or sour tasting) which will eliminate the rustic aromas usually obtained with this coffee making method.

Step 6: Serve & Enjoy

As far as we are concerned, we at FARO recommend light to medium roast coffee beans. Such lighter roasts preserve the aromas (because the oils are better preserved inside the bean) and nose of each specific coffee bean, which in turn allows you to have a unique experience with every cup.

Let us raise our glasses… or cups, and drink to that!

At FARO, Coffee by region

Around the world with our barista: South Korea

With more than 100,000 coffees and a weekly consumption of 12.3 coffees per capita, South Korea has become one of the fastest growing countries in this market. Indeed, Koreans now drink more coffee than they eat kimchi!

 

During the 2000s, a number of major coffee chains opened their doors and made a splash with South Koreans, so you will not be surprised to find some on every street corner, wherever you are. The Coffee Bean, Holly's, Tom N Toms and the ubiquitous Starbucks, which is also called "Bakwi Bene", nickname referring to Bakwi Boelle (바퀴벌레), the Korean term for cockroach, are part of the chains that you can find there.

 

For some time, however, interest has shifted to a richer coffee experience and independent coffee shops have grown in popularity. Seoul alone is home to a multitude of places with unique decor, great atmosphere and wide selection of high-quality coffee. Anthracite Coffee Roasters, Coffee Free and Fritz Coffee Company are just some of the best addresses of the capital.

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With the fast pace of life of this city that never sleeps, it goes without saying that coffee is an integral part of the culture: it helps support the busy schedules, offers a certain rest and allows to enjoy a beverage very rich in flavour.

 

During my stay in the South Korean capital, I got to know each neighborhood better by the coffee I was visiting. Nevertheless, it would have taken me forever to try them all! I have found there a real comfort and inspiring places where the Seoulite life was taking a slightly different turn and where the residents were gathering all together.

 

In short, South Korea is one of the most interesting coffee culture that I have found: synonymous of pleasure, coffee is not just an energy drink, it is a way of life.

Daphné Archambault

Recipe

Chambord berries espresso

Portions: 1

Prep. Time: 5 minutes

Accessories/decorations

Wine cup, espresso machine, ice cubes

Ingredients

Costa Rica, Tarrazu la Pastora coffee (medium roast), 18-20 gr.

Double espresso (50 ml)

Raspberries

25 ml of “Liqueur de Chambord”

20 ml of simple syrup.

25 ml of gin

1 spoon of grapefruit juice

Preparation

1.    Brew a double espresso and place it in the fridge for a few moments to cool it.

2.    Mash a few raspberries drizzled with Chambord liqueur and mix in a shaker with the simple syrup, gin and grapefruit juice.

3.    Add some ice cubes to the shaker and stir.

4.    Add the espresso.

5.    Pour the whole thing into the wine cup and decorate it with a raspberry.

The coffee and the fresh berries make a very good mix! This very harmonious union enhance the sugar and the acidity of the coffee. Cheers!

Coffee by region

America: Costa Rica

Costa Rica: truly a classic! While the country accounts for just one percent of the world’s arabica production, its main varieties, Caturra and Catuai, have a forthright bouquet that commands admiration.

Overall taste profile 

Many well-known coffee importers use the word “clean” to describe these coffees. They are renowned for being round and sweet, with distinct, unabashed accents of citrus and ripe grapes (at high altitudes) and burnt caramel (medium altitudes).

Growing regions 

TARRAZU: Region where 35% of the country’s total production is grown. Agricultural lands are at medium altitudes of 1000 to 1800 m. Taste profiles are nuanced with full-bodied, well-balanced finishes (dark chocolate to black currant), placing the region at the top of the list for coffee lovers. Numerous micro-lots are available, for a range of flavours as lively and distinctive as they are varied. At Faro, we offer some of these micro-lots, and they are all well worth the trip – Costa Rica Geisha is just one example.

 

CENTRAL VALLEY: This region comprises San Jose, Heredia and Alajuela provinces. Clearly delineated wet and dry seasons are characteristic of growing conditions in the central valley, resulting in coffees prized for their pure aromas (honeyed and sweet with marked citrus fragrances). Located at a medium altitude of 1000 to 1400 m, the plantations in this region account for 15% of the country’s production.

 

BRUNCA: The Brunca region comprises two cantons, Coto Brus and Perez Zeledon. These lands include numerous biological reserves with irregular soils (singular typography resulting from a mountain-encircled valley), fostering extremely lush vegetation. The coffees grown here are equally luscious: climatic and geological conditions are perfect for coffee growers. Small cooperative farms abound, at altitudes from 900 to 1700 m. The Perez Zeledon valley enjoys an ideal micro-climate, yielding an ecosystem that is rich and diverse, like its coffees.

 

Processes

When it comes to drying processes, Costa Rica is a pioneer. The Honey Process is mouth-watering news for everyone who appreciates a good cup. The coffee cherries are dried naturally, preserving part of the pectin-bearing mucilage around the bean. This unique technique (natural semi-washed processing), widespread in the Tarrazu region, yields beans with a subtle balance between the acidity and body of the fruit.

Traditional natural washed processes are also used.

It is noteworthy that despite Costa Rica’s emerging technology, artisanal methods are still the custom.

At FARO

Around the world with our baristas: California

Discover our new Golden Gate Espresso, “bridging” West Coast coffee roasters practises and their Italian colleagues traditions. 

In California, there’s something for every taste. I didn’t know what to expect when I arrived there last May. Here in Sherbrooke, during my initiation into the fine points of coffee and the delicate manipulations involved, I knew right away that I was going to have fun. I was eager to learn. It’s a very rich world. I’ve been so lucky to spend the last while (a few years now!) immersed in an exciting, entertaining universe where something is always happening. I’d like to tell you about my coffee faves in California: some iconic spots that are really worth your while.

My favorite places

Verve Coffee Roasters

As charming as its name, Santa Cruz is fresh like a cool, exotic breeze. And Verve is a gem you simply must not miss. It’s breathtakingly spacious, with a scattering of tables and, of course, the terrace overlooking Pacific Avenue. In the very centre of the shop is the bar with its various coffee machines and a team of baristas who take real pleasure in explaining the myriad fine points of their products. Percolators, grinders, slow press ... everything needful for a fine coffee experience is right there. The atmosphere is relaxed and yet stimulating, just like the aura downtown Santa Cruz projects. Verve is local business par excellence, and it selects the finest products to offer quality, know-how and a pleasurable taste experience. Surfing and coffee:  two passions united and Verve was born! Today, you can enjoy the Verve experience in New York or even in the heart of Los Angeles.

Blue Bottle Coffee

Intrigued by their history and their brand image, I couldn’t resist checking it out. I must admit that I find history really fascinating. I like to know the stumbling blocks, the anecdotes, the how and why, what made the business take off. Where did it get its name? I did my research, asked the employees to tell me more and here are the basics. Blue Bottle Coffee is a roasting house that focuses on single-origin coffees. Its tale is woven around a single desire, one the company says goes back in time: “serving our coffee within 48 hours after roasting” to get the benefit of the fine flavour. Obviously, the business has expanded over the years. It keeps growing in popularity and I conclude that its coffee is worth savouring.

Cafe Bellini

Taking its inspiration from the grand coffeehouses of Florence, Italy, Café Bellini offers a varied menu in a relaxed atmosphere. Ideally located in Union Square, in the heart of San Francisco, it’s a place that puts everyone at ease. All products are reasonably priced. The coffee is good, but no more. The service, on the other hand, is incredible! The baristas really enjoy explaining what’s hot about their products. I would call this a practical type of place: coffee to stay or go, anything, any time. Ideal for people who may not have the time to linger. The business has pinpointed its patrons’ needs in order to serve them better.

Do some research to find out the best coffee shops in town

I soon understood that in California, it’s hard to find a place without coffee. Any time of day, whatever your preference, you will find it. Of course, there are lots of coffee shops, but with a little searching, you can find good roasting houses that are sure to satisfy you.

Carolanne Daigle

 
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At FARO

Around the world with our baristas: Australia

Why Sydney is not Starbuck's realm

Arriving in Sydney, I expected to see Starbucks on every street corner, the way you do in most of the world’s big cities. To my great surprise, it was a little over a month before I spotted a Starbucks!!! In fact, the giant seems to have been sidelined by small independent coffeehouses, for a number of reasons.

First, an influx of Italian immigrants in the early 1950s introduced Australia to the art of coffee, and that heritage is central to the unique coffee culture that still lives on in the country. Visiting various coffeehouses in Australia, I soon noticed that the baristas there are passionately dedicated to their art. They take the time to make every coffee with care, and their patrons matter to them. 

Second, Aussies are known for their laid-back attitude, and it seems independent coffeehouses meet their needs better than a giant like Starbucks. Australians love to socialize over a good cuppa, be it with friends, coworkers or relatives. They like to take their time and relax while sipping a fine coffee. 

Third, Australians are increasingly knowledgeable about coffee culture. There are lots of “cupping” events (kind of like wine-tasting but for coffee) offered by independent roasting houses. 

My best finds

I don’t need to tell you that where coffeehouses are concerned, Australia is a gold mine. Here are my two favourite spots in Sydney to enjoy a good coffee (and munch on a little snack). 

Bare Naked Bowl

Shop 1, 145 Macpherson St,, Bronte, Sydney, NSW 2024

2/41 Market Lane, Manly, Sydney, NSW 2095

This superfood café is known for its açai bowls, which are a treat for eyes and palate alike. I fell in love with this coffeehouse the first time I walked in. However busy it may be (and it’s busy every day), the employees make sure every patron is satisfied. They offer fresh-roasted single-origin coffees and, let me tell you, they are absolutely delectable. Sipping a great coffee and eating a smoothie bowl by the seaside -- it doesn’t get better than this! 

Bare naked bowl

 

Harry’s Bondi

2/136 Wairoa Ave, Bondi Beach, Sydney, NSW 2026


Considered one of the best places to brunch, Harry’s is an absolute must next time you’re visiting Bondi Beach! The atmosphere is warm, the food is colourful and the coffees are beyond delicious. Definitely worth the trip if you want to savour a cold drip or a flat white under the sun!

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Raphaëlle Dusseault