{"id":45767,"date":"2024-05-03T15:46:45","date_gmt":"2024-05-03T13:46:45","guid":{"rendered":"https:\/\/horecamagazine.be\/ward-de-corte-way-coffee-roasters-gent\/"},"modified":"2024-05-03T15:47:26","modified_gmt":"2024-05-03T13:47:26","slug":"ward-de-corte-way-coffee-roasters-gent","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ward-de-corte-way-coffee-roasters-gent\/","title":{"rendered":"Ward De Corte – WAY Coffee Roasters Gent"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019origine des f\u00e8ves de caf\u00e9, leur m\u00e9thode de s\u00e9chage, la transformation des grains de caf\u00e9 verts sont \u00e9videmment tr\u00e8s importantes, mais l\u2019un des principaux facteurs d\u00e9terminant le go\u00fbt d\u00e9finitif du caf\u00e9 est la torr\u00e9faction. Nous avons suivi le processus chez WAY Coffee Roasters et d\u00e9couvert le monde fascinant des \u2018caf\u00e9s de sp\u00e9cialit\u00e9\u2019.<\/span><\/strong><\/p>\n

Dok Noord est un concept \u00e0 Gand, le lieu de pr\u00e9dilection des \u00e9tablissements qui veulent jouer la carte de l\u2019artisanat et\/ou de la cr\u00e9ativit\u00e9. C\u2019est aussi ce qu\u2019a pens\u00e9 la barista Charlene De Buysere, lorsqu\u2019elle cherchait o\u00f9 installer sa maison de torr\u00e9faction. Pas besoin de chercher notre destination ce matin, car l\u2019odeur du caf\u00e9 fra\u00eechement torr\u00e9fi\u00e9 nous y guide. Il est encore t\u00f4t et nous commen\u00e7ons la journ\u00e9e par un cappuccino. <\/span><\/h6>\n

Charl\u00e8ne\u00a0: \u00ab\u00a0Nous travaillons avec le caf\u00e9 WAY depuis 2017 et nous avons commenc\u00e9 la torr\u00e9faction en 2020. Au d\u00e9but, il s\u2019agissait donc seulement d\u2019un coffee shop. Nous avons achet\u00e9 du caf\u00e9 aupr\u00e8s de nombreux torr\u00e9facteurs europ\u00e9ens afin de d\u00e9couvrir les diff\u00e9rents styles et de les faire d\u00e9couvrir \u00e0 nos clients. J\u2019\u00e9tais vraiment fan d\u2019une poign\u00e9e de torr\u00e9facteurs et, lorsque nous avons d\u00e9cid\u00e9 de nous lancer, je suis all\u00e9e les voir pour savoir quels appareils ils utilisaient. Co\u00efncidence ou pas, tous utilisaient la marque Diedrich, un br\u00fbleur tr\u00e8s pr\u00e9cis et sensible qui fonctionne \u00e0 la chaleur infrarouge par des br\u00fbleurs \u00e0 gaz combin\u00e9s \u00e0 un flux d\u2019air solide. Combin\u00e9s correctement, ces param\u00e8tres donnent un produit fini tr\u00e8s propre dans lequel vous pouvez clairement retrouver le go\u00fbt du terroir.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Au tour de la torr\u00e9faction<\/b><\/span><\/h4>\n
Assez de th\u00e9orie, nous grimpons sur la plate-forme de torr\u00e9faction o\u00f9 Ward nous entra\u00eene dans un cycle de combustion et de refroidissement. <\/span><\/h6>\n

Ward\u00a0: \u00ab\u00a0De nombreux appareils fonctionnent avec des syst\u00e8mes automatiques. Le n\u00f4tre pourrait se d\u00e9crire comme v\u00e9ritablement artisanal, mais tout est enregistr\u00e9 tr\u00e8s pr\u00e9cis\u00e9ment gr\u00e2ce \u00e0 des sondes dispos\u00e9es \u00e0 plusieurs endroits dans le torr\u00e9facteur, ce qui me permet de suivre avec pr\u00e9cision l\u2019ensemble du processus. \u00c0 cet \u00e9gard, tant la temp\u00e9rature ambiante que la temp\u00e9rature dans le tambour et dans l\u2019\u00e9chappement, sont importantes, et j\u2019adapte les param\u00e8tres en cons\u00e9quence. Je suis aussi attentivement le comportement de la f\u00e8ve elle-m\u00eame, par exemple sa d\u00e9coloration. Les diff\u00e9rentes courbes affich\u00e9es \u00e0 l\u2019\u00e9cran me donnent un aper\u00e7u du processus de torr\u00e9faction et me permettent de voir d\u2019embl\u00e9e si des ajustements sont n\u00e9cessaires. Pour nous, la torr\u00e9faction est affaire de pr\u00e9cision dans tous les domaines car la situation peut vite nous \u00e9chapper. La torr\u00e9faction proprement dite dure de 10 \u00e0 14 minutes par lot, en fonction du type de caf\u00e9. Elle n\u00e9cessite une surveillance constante, il ne faut jamais s\u2019en \u00e9loigner\u00a0!<\/p>\n

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\u00ab\u00a0Les grains de caf\u00e9, en soi les petits noyaux durs des f\u00e8ves de caf\u00e9, contiennent n\u00e9anmoins une certaine teneur en humidit\u00e9, qui s\u2019\u00e9chappe lors du processus de torr\u00e9faction. Douze kilos de grains verts nous donnent donc un peu plus de 10 kg de produit fini. Notre perte se situe entre 13 et 15 %, mais malgr\u00e9 l\u2019all\u00e8gement des grains, ceux-ci gonflent et doublent pratiquement de volume. Pour chaque type de grain que nous choisissons de travailler, et il y en a beaucoup, nous d\u00e9veloppons un profil sp\u00e9cifique, avec une proc\u00e9dure correspondante que nous faisons appliquer par l\u2019appareil. Nous allons par exemple porter \u00e0 190\u00b0C les grains que nous torr\u00e9fions aujourd\u2019hui, l\u2019humidit\u00e9 s\u2019\u00e9vaporant durant les premi\u00e8res minutes, rend les grains verts l\u00e9g\u00e8rement jaun\u00e2tres. \u00c0 partir de l\u00e0, vous passez \u00e0 la phase suivante dans laquelle ces grains jaune clair deviennent bruns et commencent \u00e0 ressembler de plus en plus \u00e0 de \u2018vrais\u2019 grains de caf\u00e9. L\u2019\u00e9nergie contenue dans le grain continue d\u2019augmenter, ce qui le fait \u00e9clater et un claquement se fait entendre – comme du pop-corn. Les graisses et les sucres se lib\u00e8rent \u00e0 ce moment. \u00c0 partir de l\u00e0, c\u2019est une question de secondes et de pourcentages, la situation pouvant rapidement d\u00e9g\u00e9n\u00e9rer et br\u00fbler les grains. La temp\u00e9rature finale de cette torr\u00e9faction s\u2019\u00e9l\u00e8ve \u00e0 219\u00b0C.<\/p>\n

\u00ab\u00a0Nous les d\u00e9chargeons du tambour et les laissons refroidir, ce qui doit aller vite, mais la machine est con\u00e7ue pour cela – d\u2019o\u00f9 les pales qui agitent les grains – sinon ils continueraient de se torr\u00e9fier.\u00a0\u00bb<\/p>\n

Ward prend quelques grains en train de refroidir, les go\u00fbte et m\u2019en donne un. <\/span><\/h6>\n

\u00ab\u00a0Croquez-le lentement et faites du caf\u00e9 avec votre salive.\u00a0\u00bb<\/p>\n

Je suis surprise\u00a0: c\u2019est tellement bon\u00a0! <\/span><\/h6>\n

\u00ab\u00a0Go\u00fbter, presque tout de suite apr\u00e8s la torr\u00e9faction, est une chose que je fais tr\u00e8s souvent car cela vous donne un feed-back instantan\u00e9 sur la qualit\u00e9 de mani\u00e8re tr\u00e8s simple.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Filtre ou espresso<\/b><\/span><\/h4>\n
Ne dites jamais que tous les caf\u00e9s se valent, car la torr\u00e9faction doit \u00e9galement \u00eatre adapt\u00e9e selon la fa\u00e7on dont vous voulez passer votre caf\u00e9. Aujourd\u2019hui, la torr\u00e9faction est principalement destin\u00e9e \u00e0 l\u2019espresso.<\/span><\/h6>\n

Ward\u00a0: \u00ab\u00a0En tant que torr\u00e9facteur, nous faisons le choix de distinguer le caf\u00e9 filtre de l\u2019espresso. Pour le caf\u00e9 filtre, la torr\u00e9faction doit toujours \u00eatre un peu plus claire, pour l\u2019espresso, elle doit toujours \u00eatre un peu plus fonc\u00e9e, c\u2019est-\u00e0-dire que la torr\u00e9faction doit \u00eatre plus longue. Dans le cas d\u2019un caf\u00e9 filtre, le temps de contact entre le caf\u00e9 et l\u2019eau est plus long lors de la pr\u00e9paration, plusieurs minutes, le caf\u00e9 peut r\u00e9agir moins rapidement car il a plus de temps. Dans l\u2019espresso, le temps de contact est de 25 \u00e0 35 secondes et \u00e0 haute pression, de sorte que la r\u00e9action du caf\u00e9 \u00e0 l\u2019eau est beaucoup plus rapide et que les grains torr\u00e9fi\u00e9s plus fonc\u00e9s s\u2019y expriment mieux. Tout l\u2019art consiste donc aussi \u00e0 savoir quel caf\u00e9 nous allons utiliser pour quel usage et comment nous allons en assurer une torr\u00e9faction optimale. En tant que torr\u00e9facteur, vous devez savoir pr\u00e9cis\u00e9ment avec quels grains vous allez travailler. Par exemple\u00a0: les plantations de caf\u00e9 qui poussent en altitude donnent des grains plus durs et il faut donc plus de chaleur pour les torr\u00e9fier \u00e0 c\u0153ur. <\/span><\/p>\n

\u00ab\u00a0Avec notre caf\u00e9 le plus vendu, issu du projet Bota Fora du Br\u00e9sil, nous essayons de jeter un pont entre une qualit\u00e9 maximale et une r\u00e9f\u00e9rence gustative rappelant ce que les consommateurs ont toujours connu en mati\u00e8re de caf\u00e9. De cette fa\u00e7on, ils se retrouvent impliqu\u00e9s de toute fa\u00e7on dans les \u2018caf\u00e9s de sp\u00e9cialit\u00e9\u2019 et une fois que vous aurez franchi ces premiers pas, vous verrez que, gr\u00e2ce \u00e0 la tra\u00e7abilit\u00e9, il se cache derri\u00e8re chaque paquet, chaque \u00e9tiquette, une histoire d\u2019agriculteurs engag\u00e9s qui travaillent dur et m\u00e9ritent de voir leur produit trait\u00e9 avec le plus grand soin.<\/p>\n

\u00ab\u00a0Nous avons toujours assez de caf\u00e9 fra\u00eechement torr\u00e9fi\u00e9 en magasin, mais nous n\u2019en avons jamais en rayon. Apr\u00e8s tout, le caf\u00e9 est meilleur fra\u00eechement torr\u00e9fi\u00e9\u00a0!<\/p>\n

\"\"<\/p>\n

[ Tine Bral \u2014 foto’s: \u00a9Marc-Pieter Devos ]<\/p>\n

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L\u2019origine des f\u00e8ves de caf\u00e9, leur m\u00e9thode de s\u00e9chage, la transformation des grains de caf\u00e9 verts sont \u00e9videmment tr\u00e8s importantes, mais l\u2019un des principaux facteurs d\u00e9terminant le go\u00fbt d\u00e9finitif du caf\u00e9 est la torr\u00e9faction. Nous avons suivi le processus chez WAY Coffee Roasters et d\u00e9couvert le monde fascinant des \u2018caf\u00e9s de sp\u00e9cialit\u00e9\u2019. Dok Noord est […]<\/p>\n","protected":false},"author":5,"featured_media":45746,"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":[95],"tags":[],"class_list":["post-45767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nWard De Corte - WAY Coffee Roasters Gent | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Ward De Corte - WAY Coffee Roasters Gent\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/ward-de-corte-way-coffee-roasters-gent\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ward De Corte - 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