Who are we?
Café Public wants to increase the visibility of specialty coffee
Café Public was created out of our love for specialty coffee and the exceptional work of coffee roasters. We want to provide a platform for roasters to showcase their products and increase their visibility among consumers.
At Café Public, we operate differently to ensure that products are delivered to you in their optimal condition. When you place an order on our website, it is sent directly to the featured roaster, and we take care of collecting all the bags so we can ship your products together in a single box.
By operating this way, we can ensure optimal coffee freshness and offer you a constantly evolving product catalog. In addition, this approach allows us to expand our catalog quickly and provide you with an unmatched selection.
This model is ideal for maintaining a fresh, high-quality product, but it may occasionally result in longer delivery times.
What is specialty coffee?
What is specialty coffee?
Specialty coffee refers to high-quality coffee, typically grown under optimal conditions and carefully harvested to preserve its unique flavor. These coffees stand out because of their traceability, meaning the exact origin of the beans (country, region, farm) is known, along with the cultivation and processing methods used.
When a coffee is classified as “specialty,” it has received a score of at least 80 out of 100 according to the standards of the Specialty Coffee Association (SCA). This rating is based on criteria such as aroma complexity, acidity, body, balance, and the absence of defects in the beans.
Specialty coffees are often artisanally roasted to highlight distinct flavor profiles, with tasting notes that can range from fruity, floral, and spicy to chocolatey or caramelized. Roasters and baristas generally work closely with producers to ensure exceptional quality at every stage, from farm to cup.
This type of coffee also stands out for its sustainable and ethical approach. Producers are often fairly compensated for their work, with an emphasis on direct and fair trade. Organic or environmentally friendly farming practices are also frequently associated with specialty coffee.
Roast levels
Color: Light brown, with no trace of oil on the surface.
Temperature: Between 180 and 205°C, stopped just after the first “crack” (the cracking sound of the bean).
Aromas and flavors: Light roasting preserves more of the coffee’s original aromas, reflecting the specific characteristics of the terroir, such as altitude, botanical variety, and bean processing methods.
Typical aromas: Fruity notes (citrus, berries), floral notes (jasmine, rose), with bright and complex acidity.
Profile: A lighter body with high acidity, offering vibrant and bright flavors. You may find notes of fruit, flowers, honey, and sometimes even mild spices.
Example: Ethiopian or Kenyan coffees, known for their fruity and floral profiles.
Medium roastColor: Medium brown, with little to no oil on the surface.
Temperature: Between 210 and 220°C, between the first and second “crack.”
Aromas and flavors: The coffee still retains some of its original aromas, but the roasting process begins to add its own characteristics, including increased roundness and a balance between acidity, sweetness, and bitterness.
Typical aromas: Chocolatey, caramelized, nutty, and brown sugar notes.
Profile: A fuller body with a harmonious balance of acidity, sweetness, and bitterness. Flavor notes often include chocolate, caramel, and cooked fruit, sometimes with hints of dried fruit or mild spices.
Example: Coffees from Central or South America (such as Guatemalan or Colombian coffees) are often roasted this way to create a balanced profile.
Dark roastColor: Very dark brown to black, often with oil on the surface due to the intense heat.
Temperature: Between 225 and 240°C, reaching or surpassing the second “crack.”
Aromas and flavors: The roasting process takes over the bean’s original aromas, introducing rich and intense notes created by sugar caramelization and the breakdown of fibers.
Typical aromas: Notes of dark chocolate, smoke, burnt wood, spices, and sometimes slight bitterness.
Profile: A heavy body with very low acidity, featuring dominant flavors of dark chocolate, cocoa, and smokiness, sometimes with hints of ash or toasted bread. Sweetness tends to fade in favor of a more pronounced bitterness.
Example: Coffees from Sumatra or the Caribbean, where a dark roast highlights bold and spicy notes.
Our flavor profiles
Acidic
Fruity
Caramelized
Praline
Chocolatey
Full-bodied
Types de machine
Espresso
Filtre Classique
