{"id":35524,"date":"2022-05-19T08:00:59","date_gmt":"2022-05-19T08:00:59","guid":{"rendered":"https:\/\/horecamagazine.be\/le-cafe-de-special-au-dela-des-labels\/"},"modified":"2022-05-11T07:03:57","modified_gmt":"2022-05-11T07:03:57","slug":"le-cafe-de-special-au-dela-des-labels","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-cafe-de-special-au-dela-des-labels\/","title":{"rendered":"Le caf\u00e9  de sp\u00e9cial : au-del\u00e0 des labels"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p class=\"p1\"><strong>Popularis\u00e9 depuis une trentaine d\u2019ann\u00e9es aux Etats-Unis, le caf\u00e9 de sp\u00e9cialit\u00e9 trouve enfin sa place chez nous et Thomas Wyngaard est son ambassadeur.<\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Les origines du caf\u00e9 remontent au XVIe si\u00e8cle. Cultiv\u00e9e principalement en Ethiopie, la plante est d\u2019abord export\u00e9e depuis le port de Mokha au Y\u00e9men, avant de migrer vers Constantinople, puis vers Vienne et la France, d\u2019o\u00f9 elle embarque pour l\u2019Am\u00e9rique avant de redescendre au Br\u00e9sil qui devient l\u2019un des principaux centres de\u00a0production.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p class=\"p1\">La commercialisation du caf\u00e9 va conna\u00eetre diverses phases (ou &lsquo;vagues&rsquo;) au fil des si\u00e8cles et des habitudes culturelles, sociales ou \u00e9conomiques. Depuis les ann\u00e9es 1970, nous sommes dans la troisi\u00e8me vague du caf\u00e9, avec la naissance, dans les coffee shops am\u00e9ricains, du \u2018caf\u00e9 de sp\u00e9cialit\u00e9\u2019, un caf\u00e9 rare et de qualit\u00e9 sup\u00e9rieure.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">En 1982, la Specialty Coffee Association of America (SCA) donna une d\u00e9finition tr\u00e8s pr\u00e9cise de la cat\u00e9gorie : \u00ab Les caf\u00e9s de sp\u00e9cialit\u00e9 (ou caf\u00e9s gourmets) se d\u00e9finissent comme des boissons haut de gamme auxquelles le consommateur (dans un march\u00e9 pr\u00e9cis et \u00e0 un temps donn\u00e9) attribue une qualit\u00e9 unique, un go\u00fbt et un caract\u00e8re distincts et sup\u00e9rieurs compar\u00e9s \u00e0 une boisson ordinaire \u00e0 base de caf\u00e9. Cette boisson est pr\u00e9par\u00e9e en utilisant des grains de caf\u00e9 vert cultiv\u00e9s dans des zones pr\u00e9cises, et en r\u00e9pondant aux standards les plus exigeants en mati\u00e8re de production, de traitement, de torr\u00e9faction, de conservation et de pr\u00e9paration \u00bb.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s2\"><b>Red\u00e9couvrir le terroir<\/b><\/span><\/h4>\n<p class=\"p1\">En grains, moulu ou en percolateur, en expresso ou en extraction \u00e0 froid, le caf\u00e9 est aujourd\u2019hui consomm\u00e9 dans tous les foyers ou dans l\u2019Horeca. Les consommateurs deviennent de plus en plus exigeants et s\u2019int\u00e9ressent \u00e0 la culture du caf\u00e9, aux terroirs, aux conditions de vie des producteurs, au respect de l\u2019environnement.<\/p>\n<p class=\"p1\">Tout comme le chocolat a sa fili\u00e8re \u2018bean to bar\u2019, le caf\u00e9 a d\u00e9sormais ses baristas, v\u00e9ritables professionnels de la d\u00e9gustation de caf\u00e9 et ses torr\u00e9facteurs artisanaux qui vont se fournir directement sur place, sans interm\u00e9diaire, sans se pr\u00e9occuper des labels, bio ou \u00e9quitables, mais en n\u2019ayant en t\u00eate que la qualit\u00e9 du produit.<\/p>\n<p class=\"p1\">\u00ab Pour sch\u00e9matiser \u00bb explique le Belge Thomas Wyngaard, sp\u00e9cialiste du caf\u00e9 de sp\u00e9cialit\u00e9, \u00ab les caf\u00e9s commerciaux repr\u00e9sentent 95% du march\u00e9 et leur prix est bas\u00e9 sur des taux boursiers. Il est devenu tr\u00e8s compliqu\u00e9 de cultiver du caf\u00e9 aujourd\u2019hui, car les prix n\u2019ont pas \u00e9volu\u00e9 depuis plusieurs d\u00e9cennies. R\u00e9cemment ils ont doubl\u00e9, mais les producteurs n\u2019en profitent pas.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Je suis r\u00e9cemment all\u00e9 en Ethiopie: c\u2019est dramatique, les agriculteurs pr\u00e9f\u00e8rent cultiver le khat, une plante dont on mache les feuilles dont l\u2019effet est comparable \u00e0 celle de la coca. On oublie malheureusement que le caf\u00e9 vient d\u2019un fruit, il faut travailler sur la fermentation, innover\u2026 Arr\u00eatons de le br\u00fbler, car on ne go\u00fbte plus le terroir, juste le four. Le caf\u00e9, cela go\u00fbte en fait la fleur, le th\u00e9\u2026 Le caf\u00e9, c\u2019est 1000 \u00e0 1200 compos\u00e9s gustatifs apr\u00e8s torr\u00e9faction, arr\u00eatons aussi<span class=\"Apple-converted-space\">\u00a0 <\/span>de croire que c\u2019est facile \u00e0 pr\u00e9parer\u2026 \u00bb<\/p>\n<h4 class=\"p2\"><span class=\"s2\"><b>Le sommet de la pyramide<\/b><\/span><\/h4>\n<p class=\"p1\">Evalu\u00e9 par la SCA selon sa grille \u2018Q-Grader\u2019 qui \u00e9value dix crit\u00e8res dont la fragrance, l\u2019acidit\u00e9, le corps, les ar\u00f4mes ou le go\u00fbt notamment, le caf\u00e9 de sp\u00e9cialit\u00e9 doit d\u00e9passer 80\/100 pour \u00eatre qualifi\u00e9 de \u2018specialty\u2019, une note que certains reprennent m\u00eame sur leurs emballages. A partir de 85, le caf\u00e9 est excellent et au-del\u00e0 de 90, exceptionnel et tr\u00e8s rare.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Elabor\u00e9 \u00e0 base de grains 100% Arabica, le caf\u00e9 de sp\u00e9cialit\u00e9 est vendu dans les coffee bars dans des emballages mentionnant le pays d\u2019origine, le nom du producteur, la m\u00e9thode utilis\u00e9e (proc\u00e9d\u00e9 miel, naturel, lav\u00e9 ou fermentation ana\u00e9robique carbonique), quelques indications d\u2019ar\u00f4mes (vanille, abricot, zeste d\u2019orange) et enfin la date de torr\u00e9faction.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Cette derni\u00e8re a son importance, car, le caf\u00e9 \u00e9tant un produit frais, il est conseill\u00e9 de le consommer dans les 6 \u00e0 8 semaines et maximum un an, apr\u00e8s la date de torrefaction. Et cela, quel que soit le mode de pr\u00e9paration choisi : le percolateur, le filtre, la cafeti\u00e8re \u00e0 piston ou type Bialetti, les c\u00f4nes avec filtre en papier, tout est possible, \u00e0 condition d\u2019apprendre \u00e0 s\u2019en servir.<\/p>\n<p class=\"p1\">Tr\u00e8s populaire en Flandre (proche de la culture anglo-saxonne) o\u00f9 l\u2019on compte des dizaines de torr\u00e9facteurs et de bars sp\u00e9cialis\u00e9s (Mok, OR, etc.), le caf\u00e9 de sp\u00e9cialit\u00e9 commence seulement \u00e0 percer en Wallonie, notamment \u00e0 Waterloo avec La Baie ou Gust Coffee Roasters au sud de Bruxelles.<\/p>\n<p class=\"p1\">Dans la capitale, de nouveaux lieux s\u2019ouvrent, parfois dans des endroits insolites que l\u2019on peut d\u00e9couvrir lors de la Brussels Coffee Week ou lors des promenades de 3 \u00e0 4 heures organis\u00e9es par Thomas Wyngaard (voir encadr\u00e9) qui forme \u00e9galement aux techniques de barrista. Tout un monde insoup\u00e7onn\u00e9\u2026<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb background_color=\u00a0\u00bbrgba(224,153,0,0.1)\u00a0\u00bb custom_padding=\u00a0\u00bb20px|20px|20px|20px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p class=\"p1\">O\u00f9 d\u00e9guster un caf\u00e9 de sp\u00e9cialit\u00e9 \u00e0 Bruxelles ? Les choix de\u00a0Thomas.<\/p>\n<p class=\"p1\">\n<h4 class=\"p2\"><span class=\"s1\"><b>DOWNTOWN<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<ul>\n<li class=\"p3\">Frank, rue des Princes 4, 1000 Bxl<\/li>\n<li class=\"p3\">Ana Attento, rue Auguste Orts 9, 1000 Bxl<\/li>\n<li class=\"p3\">Kaffabar, place Rouppe 1, 1000 Bxl<\/li>\n<li class=\"p3\">Le Phare du Kanaal, quai des Charbonnages 40, 1080 Bxl<\/li>\n<li class=\"p3\">Velvet Peck, quai au Bois \u00e0 Br\u00fbler 27, 1000 Bxl<\/li>\n<li class=\"p3\">Mok, rue Antoine Dansaert 196, 1000 Bxl<\/li>\n<li class=\"p3\">Wide Awake, rue de Flandre 185, 1000 Bxl<\/li>\n<li class=\"p3\">Yuka, bd Anspach 166, 1000 Bxl<\/li>\n<\/ul>\n<h4 class=\"p2\"><span class=\"s1\"><b>UPTOWN<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<ul>\n<li class=\"p3\">Nomad, rue Vanderschrick 5, 1060 Bxl<\/li>\n<li class=\"p3\">Pardon, rue de Moscou 36, 1060 Bxl<\/li>\n<li class=\"p3\">Hinterland, ch. de Charleroi 179, 1060 Bxl<\/li>\n<li class=\"p3\">Kami, ch. de Waterloo 355, 1060 Bxl<\/li>\n<li class=\"p3\">L\u2019Alchimiste, rue de Savoie 59, 1060 Bxl<\/li>\n<li class=\"p3\">La Boule, av. d\u2019Uccle 2, 1190 Bxl<\/li>\n<li class=\"p3\">Kafei, ch. de Vleurgat 147, 1000 Bxl<\/li>\n<li class=\"p3\">Belga &amp; Co, rue du Bailli 7a &#8211; 1000 Bxl<\/li>\n<li class=\"p3\">Jackie, ch. de Charleroi 203, 1060 Bxl<\/li>\n<li class=\"p3\">Hinterland, ch. de Charleroi 179, 1060 Bxl<\/li>\n<li class=\"p3\">Kami, 355 ch. de Waterloo, 1060 Bxl<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-17.56.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 17.56.03&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-17.56.32.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 17.56.32&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-17.56.59.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 17.56.59&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-17.57.21.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 17.57.21&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-17.57.35.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 17.57.35&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-18.02.34.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 18.02.34&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: right;\"><em>Texte : Marc Vanel<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Popularis\u00e9 depuis une trentaine d\u2019ann\u00e9es aux Etats-Unis, le caf\u00e9 de sp\u00e9cialit\u00e9 trouve enfin sa place chez nous et Thomas Wyngaard est son ambassadeur. Les origines du caf\u00e9 remontent au XVIe si\u00e8cle. Cultiv\u00e9e principalement en Ethiopie, la plante est d\u2019abord export\u00e9e depuis le port de Mokha au Y\u00e9men, avant de migrer vers Constantinople, puis vers Vienne [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":35406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-35524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le caf\u00e9 de sp\u00e9cial : 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