Interview with Louis-Charles Blais, Owner & Roaster of Nucleus Torréfacteurs
How did you get into specialty coffee?
I started as a barista when I was just 15, working at a small local coffee shop. Years later, my old co-worker was starting a coffee equipment company. At the time, I was working in web development, building Shopify stores for clients and just getting my own business off the ground. So, my old co-worker hired me to help him with his website, which got me learning more about specialty coffee and gear. Because I’m a big nerd, I started deeply diving into the industry!
The turning point was when we went to the SCA Expo in Portland and decided we wanted to venture into roasting. Historically, roasting equipment required a massive upfront investment—you had to purchase a huge commercial roaster, connect it to gas lines, and navigate complex permits. However, the technology was just beginning to become more approachable with smaller-scale equipment. We realized that with less initial investment, we could actually start our own roastery. Attending SCA truly gave us the motivation we needed to make it happen.
When did you know you wanted coffee to be your full-time job?
For me, coffee is so much more than just a profession. I truly love roasting coffee, and I love everything about this industry. I have an absolute blast doing it, and as long as it stays fun, I’ll keep doing it.
What would you say is the ethos of Nucleus?
Coming from Sherbrooke, a small town near Montréal, I view the coffee industry a bit differently. With my web development background, I wanted Nucleus to focus entirely on elevating the online purchasing experience rather than building a physical café. That online focus is what sets us apart—and it directly shapes how we handle coffee freshness. By operating entirely online, we aren't stocking retail shelves, which gives us the freedom to roast on demand. While resting coffee is important, I believe in giving customers the agency to handle their beans how they like. I prefer to ship coffee the day it’s roasted so the customer can experience the full spectrum of flavours as it ages. Coffee lovers are evolving quickly. By shipping fresh, we can educate them about resting while letting them experience the bean’s entire lifecycle.
What was the coffee highlight of your year so far?
We featured two incredibly cool coffees in our lineup: a Gesha from the highly acclaimed Colombian farm, El Placer, and a Wush Wush variety from Ethiopia. Both coffees were a blast to work with. The Wush Wush, in particular, had a striking strawberry-like profile that people absolutely loved. It sold out incredibly fast, and we’ve already reserved our spot for next year's lot!
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