Category Archives: cafés

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Café à la montréalaise

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Montréal est en passe de (re)devenir une destination pour le café. Mieux encore, la «Renaissance du café à Montréal» risque d’avoir des conséquences bénéfiques pour l’ensemble du milieu culinaire de la métropole québécoise.

Cette thèse peut sembler personnelle et je n’entends pas la proposer de façon dogmatique. Mais en me mêlant au milieu du café à Montréal, j’ai accumulé un certain nombre d’impressions qu’il me ferait plaisir de partager. Il y a même de la «pensée magique» dans tout ça en ce sens qu’il me semble plus facile de rebâtir la scène montréalaise du café si nous avons une idée assez juste de ce qui constitue la spécificité montréalaise.

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Blogging, Café Myriade, cafés, Coffee, coffee scenes, comment-fishing, community-building, espresso, linkfest, Montreal, Montreal Espresso Scene, shameless plug, statistics

Café Myriade Linkfest

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Been meaning to write a blogpost, in French, about Montreal’s coffee scene. I’ve already written a few posts in English about it.

I sincerely think momentum is building right now and I like to ride this kind of wave.

But before I write that post, I’ll list several blog and forum entries about Café Myriade. Mainly because Myriade is the newest piece in Montreal’s coffee puzzle but also because it’s a wonderful café.

This list is what I call a “linkfest” and I admit that there’s a promotional component to this. Not necessarily to promote my own blog, but to maintain the “buzz” about Myriade.

Speaking of promotion… I find it interesting that October 28, the day Café Myriade did its Grand Opening, was also the day with the highest traffic on this blog since the day I launched it (January 9, 2006, following my first blog). And that difference is clearly coming from my two posts about Myriade, that day:

But my goal isn’t to get traffic. I do find it fun to observe fluctuations in traffic and I do get a small boast when I see an increase in traffic. But I care more about connecting with people than about generating traffic here. I’m quite certain I could create a high-traffic site, but this isn’t meant to be it.

My main goal, in this coverage of Montreal’s coffee scene, is to connect with different members of Montreal’s coffee community as well as to coffee-loving visitors to Montreal.

So, here’s a set of links to blog and forum posts about Café Myriade, Montreal’s newest café.

Beverages, café, Café Myriade, cafés, Coffee, coffee scenes, comment-fishing, Montreal, Québec

More Notes on Myriade

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Like all my recent posts, this post about my first coffee-tasting session at Myriade followed the RERO principle: not only was it a draft but I expect to come back to it. I could update the post itself but I think it’s useful to post a few more notes about Myriade’s first day, especially since I did go back to the café in the meantime.

via First Myriade Session « Disparate

So…

First factual point: all of Myriade’s espresso drinks are based on double-shots. It doesn’t surprise me given the fact that it’s pretty much the epitome of coffee’s so-called Third Wave and double-espresso is the very basis of West Coast-style Third Wave coffee. But I still assumed they would be pulling singles as well as doubles. A corrollary of this is that their extra shot makes for a triple.

Speaking of extras… Myriade’s menus are rather unique, IMHO. Not really because of specific items which aren’t found elsewhere or because of the price structure. The way the whole set of menus work together. It’s precisely the kind of thing a business-savvy person would notice and grok right away. I merely notice it. If I had had a camera (and the fine folks at Myriade had let me), I would have posted pictures of those menus (which happen to look pretty nice, and fit into the café’s overall design). There’s something there; I can’t put my finger on it; but it’s there.

I’m not sure what my friend Chris Capell’s official job title may be. He does seem to work there as a manager, but calling him the “manager” might have been stretching a bit. Not sure about that.

Though it should be obvious from the link I used for Scott Rao, I should have mentioned that Rao is the author of The Professional Barista’s Handbook. Fittingly, Scott’s book is available for sale at Myriade. I haven’t the book yet (I’m no barista, even though I played a barista judge before), but I’ve heard very good things about it. This specific book was discussed at length in episode 61 (27:30-31:34, MP3) of the CoffeeGeek Podcast (XML). Unfortunately, however, Mark Prince‘s review of that book has yet to appear online. Hopefully, that review will appear before the well-known CoffeeGeek editor comes to Montreal.

On my second trip to Myriade today, after writing that previous post, I got a chance to try a few different things. I did tweet about one:

Having Mei Shan oolong at Myriade. Getting seaweed, black currant, puffed rice, bit of grass. Perfect complement for the Taiwanese meal I just had. (Tweet)

The Taiwanese meal was the deep fried pork chops from Bao Dao Taiwan, at Faubourg Sainte-Catherine. That place happens to be one of my favourite food court places in town (along with that one Thai Express location at Carrefour Industrielle-Alliance). The seaweed I got in that tea really made for a great complement because that meal did have seaweed in it. This combination is one I want to repeat. Either I ask Myriade for the right to bring my Bao Dao meal to eat there or I get this Mei Shan to go, and bring it to Faubourg.

On that second trip to Myriade, I also had the occasion to take a couple of sips of the Miralvalle brewed through another method and what struck me that time was vanilla chocolate. Very different from the Eva Solo I’ve had of the Miralvalle, earlier. Given my passion for flavour diversity, this was a pleasant experience.

The last thing I’ve had at Myriade today was a mixture of honey, lemon, ginger, and water. It was described as a drink popular in New Zealand and it tasted pretty much like a high-quality version of what I know as a grog, without the rum. Knowing that Kiwis have a special relationship with alcohol, I’m assuming this same drink is frequently served with rum, over in Lambland.

As you can tell, I can’t stop talking about Myriade. One thing which is great for me is that I now have two good reasons to spend time on Concordia campus (the other one being that I teach at Concordia). I sincerely think that Myriade’s presence in the neighbourhood will help me do more at Concordia, in the coming months. In fact, I’ve written the previous blogpost from my office and I had a chance to chat with one of my office-mates who tends not to overlap that much with me. If, thanks to Myriade, I end up spending time on campus every day, I’m sure to have more opportunities to talk with more Concordia people. The neat thing about this is that I really like Concordia.

As a Montrealer and a coffee geek, I can just tell that Myriade’s future is bright. No, it’s not wishful thinking. Even if it is, Myriade will still work. 😉 One sign of this is that some key members of Montreal’s coffee scene were at Myriade today and everybody seemed really enthusiastic. As I keep saying, this is Montreal’s Coffee Renaissance. I sincerely think that “all the chips are on the table” and that the time is ripe for this rebirth in coffee enthusiasm. As World Barista Champion Stephen Morrissey has said (or so I heard), during the Canadian Barista Championship in Montreal, coffee is the ideal drink for culinary enthusiasts of all kinds (foodies, chowhounds, etc.) during these tough financial times. Just about any food enthusiast in a post-industrial society (i.e. OECD members) can easily “splurge” on a very fine coffee without making that big a hole in their budget and some people in GDP-poor contexts can eventually get quality coffee, especially if culinary coffee ends up improving the deal for coffee growers.

Call me an idealist all you want, I think this rosy picture I’m drawing makes quite a bit of sense! 😎

bloggers, café, Café Myriade, cafés, Canadian Barista Championship, Coffee, coffee scenes, comment-fishing, Concordia University, culinary, espresso, experience, Food, hedonism, linkfest, Montreal, Montreal Espresso Scene, pleasure, reviews, shameless plug, taste, tasting

First Myriade Session

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Today’s main coffee event is the anxiously awaited Grand Opening of Café Myriade (1432 Mackay, Montreal, right by Concordia University’s Sir George William campus). I just did my first of certainly a good many coffee-savouring sessions, there.

As a disclaimer of sorts, I think of Anthony Benda as one of the main actors in Montreal’s coffee renaissance. Anthony’s the co-owner of Café Myriade. He also happens to be an espresso blogger. Chris Capell, Myriade’s manager and “espresso producer,” has become a good friend of mine, thanks in part to the Eastern Regional competition of the Canadian Barista Championship, back in June. Despite being friendly with some of the core members in the Myriade team, I still think I can judge Myriade drinks fairly and justly. I do want the café to succeed and there’s a slight bias involved, but I think my perspective on that café and its drinks is relatively unbiased.

So, a few notes on this first session at Myriade.

On Anthony’s recommendation, I started with the allongé.

The allongé was a thing of beauty. Myriade managed to craft a drink in continuity with the ristretto-to-double-espresso flavour axis. (Twitter)

What I mean is that this allongé (or “lungo“) was nothing like a watered down espresso. It wasn’t typical of Montréal’s allongés either. But that’s really not an issue. Those who would order an allongé at Brûlerie Saint-Denis, Aux Deux Marie, or even Café Dépôt (where I’ve been surprised to have flavourful allongés in the past) will enjoy Myriade’s allongé. At least, if they keep an open mind.

To my taste, Myriade’s allongé is pretty much what you would get if you “extrapolated” (in the mathematical sense) the curve from ristretto to a regular espresso (single or double). The difference in flavours and aromas between ristretto and regular espresso is not strictly linear. Some flavours are muted as some others become stronger. It also depends on a number of factors from the blend and the grind to the way it was pulled. The same could be said about this allongé from Myriade, compared to a regular espresso.

I then tried the sipping chocolate.

Myriade’s sipping chocolate is delicious as a dessert drink. Must work really well with pastry. (Tweet)

To be honest, it was on the sweet side, for me. Maybe my tastebuds weren’t ready for this but I’m used to bitter chocolate and this one was decidedly on the sweet side. In fact, I wouldn’t have called it bittersweet because the bitterness was really muted. My mention of this seemed to be surprising to Myriade’s other co-owner, Scott Rao. But I maintain that this was a sweet chocolate.

My favourite sipping chocolate in Montreal so far (and possibly my favourite chocolate drink ever) was from Juliette & Chocolat (1615 Saint-Denis). The last time I went to J&C was probably two years ago so they may have changed in the meantime. There are two types of chocolate drinks at J&C. IIRC, the “à l’ancienne” one is unsweetened and milkless. I distinctly remember having some very tasty sipping chocolate there and the taste I remember isn’t sweet, by any stretch of the imagination. Of course, I might be wrong. But I’m usually pretty accurate about these things. Myriade’s sipping chocolate wasn’t as sweet as mainstream hot chocolate, but it was definitely much sweeter than what I’ve had at Juliette & Chocolat.

I enjoyed Myriade’s sipping chocolate about as much as the one I’ve raved about, from Chocolats Privilège (7070 Henri-Julien). In Myriade’s case, it’s less about cost than about the diversity of experiences we can have at the same place.

Speaking of which, here’s my first tweet from Myriade, today:

Enjoying Myriade’s impressive array of high quality drinks: 1432 Mackay. (Tweet)

When I first heard about Anthony’s plans for a café, I was mostly thinking about espresso. Anthony Benda is a true espresso artist, and the fact that he was a finalist in the Canadian Barista Championship (for which I’ve been a judge) is a testament to Anthony’s passion for espresso.

But Myriade isn’t exclusively about espresso. In fact, it’s probably the place in town which has the widest variety of coffee options. IIRC, they do all the espresso drinks, from single shot to allongé, caffè latte to cappuccino. But they also do pour-over drip, French press, siphon, and Eva Solo Café Solo.

Speaking of the Eva Solo, it’s the one drink with which I’ve spent the longest time, today. It was the first time I had coffee brewed through this method. It’s similar to French press but still different. I’d have a hard time describing all the differences (having to do with the “bloom” as well as with the body and the size of solids floating in the cup) but I did enjoy this coffee very much.

My tweets about this cup. The coffee was made with single origin Cup of Excellence beans: Lot #24 from Miralvalle farm.

Miralvalle as Eva. Berries to lemon, bright and sweet, some cocoa, bit of raw almond, faint roasted hazelnut. (Tweet)

As it cools, this Eva Solo of Salvadorian Cup of Excellence Miralvalle tastes more like candied lemon zest. With some cocoa butter. (Tweet)

These descriptions are my own impressions, at this moment in time. I fully realize that they may not match other people’s experiences. I wasn’t carefully cupping this coffee nor was I trying to calibrate my descriptors with what would be expected. I was pulling a Gary V: I was simply saying what I got from the drink in front of me, with as few preset expectations as possible. It’s all part of my attitude toward hedonistic tasting (e.g. in my tasting notes about Cuvée Coffee Roasters’ Sumatra beans as Brikka).

Which wraps it up for my tweets about Myriade. Through Twitter’s search, I notice that James Golick also went to Myriade today. I don’t know Golick but I notice that he has also blogged his Myriade experience, along with Daniel Haran. Haven’t read their posts (actually, a single post forked on two blogs) but glancing at the text, it sounds like the three of us have a fair bit in common.

I should also say that Myriade has an impressive selection of high-quality teas and that I really enjoyed their Sencha when I’ve had the opportunity to try it (in a private tasting) a few days ago. I kept thinking about those very tasty baby clams that my then-wife had brought back from New Brunswick, a few years ago. The tea was still subtle and I’m assuming other people would not pick up this flavour nearly as strongly as I did (if at all). But I enjoyed those clams so much (and for such a long time) that my experience of that tea was enhanced through my prior sensory experiences.

Keeping with my RERO resolution, this is probably as long as I should make this post.

aesthetics, Beverages, cafés, Canadian Barista Championship, Coffee, coffee scenes, espresso, Ethnography, Montreal, Québec

Judging Eastern Canadian Espresso

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For an ethnographer, it’s always a treat to gain entry in a new group. These past few days, I was given a glimpse, and possibly even some new contacts, into an espresso scene which includes dedicated coffee professionals from diverse regions.

I was acting as a sensory judge for the Eastern Regional competition of the Canadian Barista Championship, right here in Montreal.

Part of this event was blogged:

» Blog Archive » Bravo Montreal!

Though the event was held on Sunday (June 15) and Monday (June 16), I haven’t been able to report back on the experience until today. And I still haven’t completely debriefed with myself about this.

A general comment I can make is that there does seem to be a move toward an enhanced espresso scene in Eastern Canada. And although this recent competition’s first place was given to a barista from Ottawa (sincere congratulations, Laura!), I maintain that Montreal can be at the centre of a coffee renaissance.

Of course, I’m completely biased. And I’ve been talking about this same issue for a while. What is new, for me, is direct experience in Montreal’s espresso scene. Participant-observation in a very literal sense.

As a personal aside: though it’s the furthest thing from what I try to be, some people tend to find me intimidating, in daily life. As a judge, I was apparently quite intimidating, even to people who already knew me. I usually feel weird when people find me intimidating but, given the context, the reaction seems quite appropriate. I had to maintain a straight face and to refrain from interacting with competitors throughout the competition. Though it was a bit hard to do at first, it seems to have worked. And I felt very consistent, fair, and impartial throughout the competition.

Also somewhat personal, but more directly related to the task at hand, being a judge required me to temporarily change my perspective on espresso. Specifically, I had to separate my personal taste from the competition calibration. This barista championship has some strict guidelines, taken from the World Barista Championship. We weren’t judging whether or not the espresso was flavourful or complex. We were assessing the degree to which baristas were able to produce espresso which responded to some very specific criteria. To this ethical hedonist, it was a challenge. But it wasn’t as difficult a challenge as I expected.

Since my approach to food and beverages is based on reflective olfaction, the fact that aromas weren’t part of the judging calibration seemed especially surprising to me.

Obviously, I observed a lot more. And I could blog about my perception of the competitors. Yet because I was acting as a judge, talking about specific competitors would seem unethical. On the other hand, I will have occasions to talk with some former competitors and give them my impression of their work. This should be quite fun.

So, overall, I’m quite grateful to everyone involved for an occasion to get a glimpse into a part of Eastern Canada’s espresso scene.

Should be fun during the national competition of the Canadian Barista Championship, which will be held on October 21 and 21, during the Canadian Coffee & Tea Show. Not sure I’ll be a judge then, but I’m convinced it’ll be a fine event.

cafés, Coffee, Digital Life, globalization, glocalization, iPhone, iPod touch, iTunes, music

Music, Coffee, Digital Life

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“These are a few of my favourite things…”

I keep thing that music and coffee have a lot to do with one another. I’m also a wannabe geek. So I’m quite interested in the recently-announced Apple/Starbucks partnership to distribute music via wireless connections.

Apple – iTunes – Starbucks

Haven’t read much discussion about this deal yet. After all, the iPod touch is generating a lot more buzz. But I think this partnership can lead to something.

Makes a lot of sense, this deal. Brand recognition. Co-branding. New avenues for music distribution. “Physical locations” and computer networks. Music discovery through exposure. Impulsive buying. Selling an ambiance.

As it so happens, I’ve been a fan of many Apple products. I’m not a total Apple fanboy. And I’m certainly not an “unconditional” of the company. But I do tend to be overly enthusiastic about some products they release and the approach they’re taking. I did get contracts as a campus representative for Apple about ten years ago. And I have high hopes for the company. So, I think this can be a good thing for Apple and I’m looking forward to that, even if it doesn’t change anything in my life.

I’m also an ethnomusicologist and a musician. I care about people’s enjoyment of music. And I care about musicians making a living through their musical activities. Because this can mean increased music sales, “I’m all for it.” Of course, I have some reservations about the way the iTunes music store works. But the basic principle makes a lot of sense and is pretty much musician-friendly.

I care a lot about cafés. I do think they’re important locations for a lot of things to happen. I even take notes about what I think the ideal café would be for me. And I celebrate the opening of new cafés where I live. So I think my love for cafés is well-served by an association with music. I had been thinking about a similar system for a while now, thinking that cafés would be great places to “diffuse” music. So I can’t complain that this dream I had is being fulfilled.

The only thing is, I have a thing about Starbucks. Not that I think it’s the most evil company in the world. But I dislike a lot of the effects they’ve had on the world of coffee. Some of their business tactics are very close to bullying so I enjoy it when they lose to a café owner. I also find the quality of their coffee to be subpar. Contrary to what many people in the United States seem to feel, I don’t get the impression that Starbucks increased my ability to get quality coffee. In fact, because of Starbucks and other café chains, I feel that coffee has often decreased in quality and certainly in diversity since Starbucks started its “worldwide” expansion. I’m not anti-globalisation. But I’m against the bulldozing of café culture.

Not to mention that I prefer local initiatives to provide free WiFi connections to local communities to T-Mobile’s restrictive business model.

So, though the partnership between the iTunes Wi-Fi Music Store and Starbucks should fill me with joy, I feel sad that Starbucks had to be the target of this deal. It makes a lot of sense and I understand Apple couldn’t have a more appropriate partner in the deal. But I would prefer a move toward broad partnerships across a wide range of people. Who knows, maybe this will spark a movement by online music distribution system (besides iTunes), wireless providers (besides T-Mobile), and cafés (besides Starbucks) to connect music listening and café-going in new ways.

It’s not the whole world that’s consolidating in a few multinational conglomerates.

cafés, wishful thinking

My Favourite Café

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[Another old draft. Gotta “clean the attic.”]

I won’t mention the name I had in mind as it doesn’t seem to be in use for a café yet. But it’s a name that could work in both English and French.

It would be a small café. At least at first. Cozy, well-lit, fun, warm, friendly, and open in many ways. Open to anyone of any age, of any background. Open 24 hours a day. Open WiFi access. Open discussions.

It would have some geeky features yet would welcome more “old school” attitudes toward technology. It could serve as an Internet café yet would be populated by people who favour face-to-face interactions. It would host a server for open distribution of content but that dimension would be quite discreet.
Coffee would be put to the fore. As many different types of coffee and brewing methods as possible. Press pots, moka pots, vacuum pots, AeroPress, Clover… Espresso would be pulled from different blends

Many thoughts for artisan breads and beers, shows, meeting place for artists, connections with other cafés in other places, social networking at its fullest.

We’ll see.

cafés, Coffee, glocalisation, glocalization

Little Guy Winning

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Gotta love it when normal people who were being bullied by large corporations maintain their ground until the big corporation gives up. Regardless of tort reform and any such country-specific issue, the fact that artisan David can win against corporate Goliath is reassuring to those of us who aren’t way up in the corporate ladder. Even those who are, in fact, CEOs of global corporations should take notice as smaller businesses adapt more quickly than the corporate equivalent of dinosaurs do.

Case in point: artisan roaster and Tulsa café DoubleShot Coffee Company in marketing/legal conflict with corporate giant Starbucks (*$, among CoffeeGeeks).

Result: DoubleShot Coffee Company won

Starbucks was using intimidation tactics (threat of a lawsuit) to get DoubleShot Coffee Company to change their name (because Starbucks has a coffee-based canned drink trademarked “Starbucks DoubleShot(tm)”). IMHO, that was a bad move for Starbucks, in terms of good will from the wide world of quality coffee. But now that Starbucks has backed down from the potentially suing DoubleShot, they definitely have some egg on their (corporate) face.

Whether or not anyone agrees with anything Starbucks does, whether or not you think that Starbucks had a leg to stand on, in a court of law, you might agree that local cafés and coffee roasters serve an important purpose on the global stage.

blogue, café, cafés, Canada, Francophonie, grassroots, local, localization, Montreal, podcasts, Québec, radio, ramblings, social networks, social publishing, stereotypes

Bloguage (Bloguer au Québec II)

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Michel Leblanc en entrevue sur le Carnet techno de Bruno Guglielminetti. Michel a d’ailleurs répondu à mon propre billet sur la blogosphère québécoise, ce qui m’a permis d’admirer son propre blogue (et de commenter sur un de ses billets).
ClodiMedius a aussi répondu à mon billet et a créé son propre billet sur le même sujet. Nous devrions aller prendre un café dès mon retour à Montréal.
Cette chaîne de contacts par blogues interposés a démarré grâce à un billet de Marie-Chantale Turgeon mentionné par Guglielminetti dans l’épisode précédent de son carnet en balado-diffusion.

Donc, ça se précise.
Dans cette entrevue avec Guglielminetti, Michel parle brièvement de la formation de YULBiz, petit groupe de blogueurs et de gens d’affaires montréalais créé par l’entremise de blogues. (Michel explique la création de YULBiz entre 5:58 et 7:35 pendant l’entrevue). Selon Michel, la formule de YULBiz commence à avoir des échos à Québec (la capitale) et en France. On peut penser au marketing viral (si on le désire ardemment) ou même à un mouvement “grassroots” comme Kino.
Évidemment, c’est pas une formule réellement unique, il y a certainement beaucoup d’exemples ailleurs. Mais c’est un regroupement qui s’est créé à l’aide de cette fameuse blogosphère québécoise, prouvant donc la vitalité de ladite -sphère.
Détail intéressant, YULBiz semble avoir été déclenché par une rencontre dans un café. Rien d’unique là-dedans: la Révolution Française elle-même a été planifiée lors de rencontres dans des cafés parisiens. Mais c’est une tendance très forte, pour nous Québécois, de donner rendez-vous à des nouveaux contacts sans nécessairement avoir de but très précis. Ici à Northampton, ma femme a eu un peu de difficulté à appliquer ce même genre de procédure en ce sens que le rendez-vous semblait présupposer un but plus spécifique. Ici dans le Nord-Est des États-Unis, des amis se rencontrent parfois sans but précis (“just to hang out”) mais les nouveaux contacts requièrent souvent des procédures légèrement plus formelles. C’est un détail, mais il est lié à plusieurs aspects de la culture québécoise, depuis le statut des rapports amicaux avec distinction sexuelle (c.-à-d. qu’au Québec une femme et un homme peuvent facilement être de véritables amis) à la gestion de l’horaire hors de la vie professionnelle (un soupçon de «compartimentalisation»).

Donc, la blogosphère québécoise dans tout ça. Une de ses caractéristiques (probablement partagée avec plusieurs autres parties de la Blogosphère globale) est de donner lieu à des rencontres in situ. Cette tendance est peut-être due en partie au fait que les Québécois accordent beaucoup d’importance aux rapports directs mais elle est surtout liée à un contexte de concentration démographique métropolitaine. Dans ce cas-ci, on parlerait plutôt de blogosphère montréalaise, puisque c’est le fait d’habiter à Montréal (code d’aéroport «YUL») qui semble avoir permis aux membres de YULBiz de se rencontrer. Et, parlant de blogosphère montréalaise, un regroupement de blogueurs de la métropole québécoise s’appelle YULblog. Et ils semblent se rencontrer régulièrement.
Une autre caractéristique, assez évidente peut-être, c’est que les blogueurs québécois (ou, du moins, montréalais) franchissent la barrière linguistique entre Anglophones et Francophones. C’est une tendance assez prononcées parmi plusieurs groupes (y compris des brasseurs-maison), mais ça demeure un phénomène très intéressant.
Ensuite, on pourrait parler de l’importance de la «vie expressive» (art, poésie, création, musique, etc.) dans les blogues québécois. Michel Leblanc lui-même blogue de façon poétique. Rien de rare là-dedans, plusieurs blogues ailleurs ont des contenus artistiques. Mais le mode expressif semble assez fréquent dans la blogosphère québécoise. Quoique, c’est une observation très préliminaire qui mériterait une analyse un tant soit peu poussée. À ce sujet, cette fameuse étude comparative entre internautes français et québécois me paraît réellement fascinante.

Dans ce contexte, et pour être parfaitement honnête, il me semble plus utile de tenter d’observer la blogosphère québécoise «pour elle-même» (par ses propres caractéristiques) que de la mesurer à un critère démographique. Bon, c’est un peu le culturaliste et relativiste qui parle, mais quand même… Un ami Iranien me disait à propos de la communauté iranienne de Montréal qu’elle était plus petite que la communauté iranienne d’une ville un peu plus grande, mais qu’elle était selon lui «de meilleure qualité». Sans nécessairement parler de qualité intrinsèque, on peut dire que la blogosphère québécoise est petite mais qu’elle est certainement dynamique.