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2021 is synonymous with festivities for Edika. Importer of high-end espresso equipment for more than 130 points of sale, we are celebrating our 30th anniversary this year.

During this period, the coffee industry underwent major transformations. Not only are the methods and conditions of grain production changing, but the methods of infusion have also evolved profoundly. 

Consumers, for their part, seek to know more and more about the quality of the product they consume, its origin, its manufacture and how to get the best out of it.

edika coffee festival 30 years

CATALYST FOR CHANGE

To mark this anniversary year, we wanted to highlight the incredible richness of the industry through thematic round tables. 

To do this, we have brought together some of those who bring it to life and work to make it accessible to as many people as possible here in Quebec.

This meeting called Coffee moments and led by Phil Roy is our way of promoting what we believe to be the keystones of success in our profession: People and sharing. 

Make yourself a cup, make yourself comfortable and discover the three passionate discussions we have prepared for you…

IN THE CUP : The art and manner of brewing coffee

In recent years, the craze for the art of coffee has increased tenfold. In order to perfect their practice, coffee lovers are increasingly thinking of invest in equipment. However, having the right tools is not enough. Hind Kaddouri, our barista and representative reminds us of the 4 essential factors for a good extraction:

      • personal preference: It is important to consider this factor so that the daily preparation of coffee remains pleasant and to prevent it from becoming an obstacle to the use of appliances.
      •  The seed: It is necessary to choose its nature and its roasting according to its taste. It is also important to adapt your purchases to your consumption rate. An opened bag can be stored for a maximum of 4 weeks for coffee beans and a maximum of 1 week for ground coffee.
      •  Water: Filter it! We cannot repeat it enough, water constitutes 98% of your cup of coffee. A simple way to do this without playing the chemist is to use ion exchange filters provided by espresso machine manufacturers.
      • Brewing equipment: In espresso, high-quality manufacturing will guarantee durability, user-friendliness and wide programming capacity. In the gentle method, there are a plethora of more or less expensive accessories for a more subtle and often more aromatic experience. 

Techniques, tools, advice, come and explore the famous “rabbit hole” of coffee infusion with our panel “In the cup”:

      • Simon Doyon, physiotherapist and real coffee geek behind the blog An Otter Coffee
      • Tomas Chevez, co-founder of Th3rdwave, directory of independent coffee shops and coffee bean subscription service
      • Hind Kaddouri, representative and barista at Édika, she enjoys an 18-year career in the industry

AT TABLE! : Pairings and culinary experiences with coffee

At a time when we are talking more and more about mental health and intuitive eating, we wanted to question the place of coffee in our diet.

Far be it from us to go into scientific considerations but rather to talk about pleasure. Indeed, there seems to be a consensus to say that coffee, before being a simple beverage, is a real moment. a moment for oneself, a moment of sharing, of awareness but above all a moment of well-being.

It's not a myth, taking the time to do something for yourself can be a real therapy. This explains to us Annie Ferland, author of the blog Science & Fourchette: “For many people, the pleasure of drinking coffee exists even before they start drinking it. They seek to discover the aromas, the work of the roasters, the terroir of the beans and are interested in the values ​​linked to ethical purchasing. Taken as a whole, coffee is a drink that very well represents the satisfaction and pleasure associated with food.".

Since there exists 1001 ways to drink your coffee, get ready to revise your classics with our panel “À table! »:

      • Annie Ferland, nutritionist, doctor of pharmacy and founder of the blog Science & Fork
      • Kareen Grondin, specialist in culinary creation and longtime collaborator of Ricardo
      • Max Coubes, mixologist, creator of the platform My bar and co-author of Apéro au Québec

WITHOUT FILTER : Trends and changes, from bean to cup

Coffee is an excellent witness to our history and our societies. From its colonialist past to the “specialty coffee” revolution, it is an industry that is constantly changing and awakening people's minds. 

Consumers are in fact increasingly sensitive to what is going on behind the products they buy. This is all the more true when we are talking about an agricultural commodity that…

      • is produced on a very small portion of the planet
      • by individuals whose resources are often limited 
      • which is mainly exported to the richest countries. 

As explained Julie Audet, buyer at Saint-Henri Microtorréfacteur: “Traceability establishes a difference between a coffee purchased with the intention of highlighting the work of small producers and a convenience product without identity.. "

Making an informed purchase has therefore become a prerequisite for many of us and it does not stop at the grain. The entire value chain must now prioritize transparency and accessibility. In this way, everyone can get more out of their work and, de facto, get a better in-cup experience. 

These are the different social and cultural issues that the third and last panel “Without Filter” discusses:

AN EYE TOWARDS THE FUTURE

For 30 years now, we have been working to democratize espresso and quality equipment in the territory. 

The notoriety of our products and services was not made in a day but especially not alone. Patrick, our founder, and his teams have surrounded themselves with valuable partners over time to bring them to light. 

Proud of the path traveled and the solid relationships built, we wish to perpetuate this heritage. It is therefore by continuing to work hand in hand that we will make the culture and pleasure of coffee accessible to as many people as possible.

THANKS

We warmly thank our 10 panelists and our host, Phil Roy, for their passion, their kindness and their time.

We would also like to thank Les Grands Ballets Canadiens de Montréal for their confidence and their welcome during this event.

Finally, we would like to thank our media partner La Presse and its teams for their availability and support.