There are about 5 million coffee plantations in the world. Each one of them produces deeply differentiated coffee beans. The coffee tree type, the nature of the soil, the altitude, the precipitation, the amount of sun received, all concurs so that every plant develops its world of aromas to produce a unique coffee. Fruity or floral coffee, with hints of spices, of honey, caramel or chocolate, of a persistent aroma. A plantation coffee incites the senses to dream.
You may have heard (or tasted) Kopi Luwak, that coffee from Indonesia, the most expensive in the world, harvested after it has been digested by a small rodent ? We have found its equivalent in Brazil: the Jacu Bird Special, picked up by hand one bean at a time, after it has been digested by a local bird of that name. The result is an onctuous, incredibly mellow, coffee, particularly sublime in espresso.
Come inside this calm and peaceful place in the heart of Paris where everything speaks to you of coffee.
Just as you come through the door, you are immediately charmed by its atmosphere, the aroma of the recently roasted grains and the gentleness and passion of the people that will gladly guide you through your discovery. Let yourself be carried away by the dreamy names of a panoply of real estate coffees such as Santa Ana, Pulcal, Chitul Tirol, Rosenheim, Copaevin, Karoma, Oromia, Agua Limpa o Esmeril.
You are surrounded by a collection of one thousand samples of raw coffee beans from around the world, carefully selected and classified in drawers whose names alone evoke heavenly places.
Relax on a comfortable leather sofa, looking at the Ile Saint Louis and the Notre Dame de Paris Cathedral. Savor an espresso from Ethiopia, a cappuccino from Peru or an original coffee based cocktail prepared by an expert barista, listening to jazz, classical music, or romantic songs from the coffee lands. Or let yourself be seduced by small dishes seasoned with Cafolive, an exclusive product, mixture of coffee oil from a "Exceptional Vintage" from Guatemala and virgin olive oil from Catalonia. "A real treasure of refinement and delicacy that develops surprisingly tasty sensations", remarked enthusiastically by Michelle Villemur, author of the book The Best of Coffee.
Every time I go to paris, there is only one address to go to for my cup of joy. It's a little gem on the banks of the seine river, right in the middle of the city. The service may be a little bit slow but it's what's in the cup that matters to me. The experience is akin to that of a wine bar, of course we're in France, so that would be normal.
There's always a cafe du jour, this time it was a special Yirgacheffe. I ordered a lungo and espresso. One of the owners and Barista Gloria uses a Rocky grinder (why not a better one?) and a La Marzocco machine to pull the coffees. Once prepared she sets it up on a neatly designed ceramic tray and serves it with some cookies and water. "Bonne degustation!" she says with a smile.
Wow, this is how coffee should be drank in France, at least in the future, or at least for specialty coffee. The taste of the lungo: clean, red berries, flashes of acidity, some chocolate. The espresso, as expected a little bit harsh and sour, not because the extraction was wrong, but because the beans were roasted on the light side. Any bean they have in store can be selected for a tasting, and they have quite a lot. I counted at least a dozen, because of the owners, mostly Guatemalan.
Join us on a gourmet adventure and taste best of the best.
Our food expert will introduce you to some of the best chocolatiers, macaron makers and patisseries in Paris.
From Tuesday thru Saturday, 10am, join us for a Coffee Experience, a great espresso and cappuccino prepared with passion on our Marzocco machine by our expert barista with one of our selected estate coffees from around the world.
World's Best Coffees? Simply because we import only coffees that have been recognized for their quality in their country of origin, having won prizes in cupping contests, nationally or internationally.
Learn how to make the optimal espresso, how to understand the basics of good coffee, the roasting and all in a cozy atmosphere in one of the most picturesque parts of Paris with views of the Ile st Louis and Notre Dame.
All classes are given in English.
2 hour class for individuals
Duration: 10am - 12pm
Days: Tuesday thru Saturday
79€ per person
What you will learn:
Locations of the coffee regions and plantations.
Conditions and climate
Differences between them
How to identify them using a special protocol used by your teachers and scent bottles. Taste Color Aroma
How to make the optimum expresso
What you will taste:
3 coffees from 3 different regions made into
Espresso, cocktail (without alcohol) and a Capuuuccino
Minimum 2 people
We can create a variety of Coffee experience inlcuding use of the outside garden space behind the store for early evening tastings and events.
Option 2 : Cafe Culture
Le cours de caficulture est une exposition thorique et visuelle. Vous apprendrez les forces comptitives de chaque pays, que ce soit l'existence de bourbons au Salvador ou la rserve de la varit typica au Prou, le dveloppement de cafs diffrencis au Guatemala, etc.
Objectifs du cours : Mieux connaitre le caf comme produit qui provient d'une culture agricole.
Contenu du cours :
1. Qu'est-ce qu'un climat tropical ?
2. Comment se prsente un terroir de caf ?
3. Quelle est la mthode de plantation ?
4. Quels soins donner au cafier pour le protger des maladies ?
5. Comment se droule la rcolte : divers mthodes
6. Procds d'extraction du grain : sec et humide
7. Schage au soleil
8. Triage et prparation pour l'exportation
9. Comment reconnaitre les dfauts du caf vert ?
10. Les diverses faons de cultiver le caf selon le pays producteur.
Option 2 : Torrfaction et de mouture
Object : Reconnaitre un caf bien torrfi d'un mauvais.
Contenu du cours :
- Qu'est ce que la torrfaction point ?
- Refroidissement et dgazage
- Fonctionnement et manutention des moulins
- Graduation adquate du moulin pour chaque machine caf.
5 sances de torrfaction d'chantillons.
Option 3 : Barista : Coffee sommelier.
Object : Learn how to make coffee with an expresso machine.
. Fonctionnement et manutention d'une machine espresso
. Organizing a Work Station
. Faire un espresso
. Faire un ristreto
. Faire un caf crme
. Faire un capuccino
. Faire un cocktail base de caf
. Prsentation et service.
Prparer en 15 minutes :
. 2 espressos
. 2 capuccinos
. 2 cafs crmes
. 2 cocktails sans alcool base de caf