Our philosophy
Mastery and craft
Roasting is a delicate art—and the essential step without which this divine drink wouldn't exist. Roasting is therefore the heart of our activity.
The art of blending
Before this step, however, comes that of composing the « Mélanges Maison », that is to say the art of blending the different tonalities of fragrance that the plurality of coffee origins will offer the roaster. Of course, the combinations are many and are created as the artisan’s inspiration flows. However, the essential condition for the development of a blend and its commercialisation is to guarantee regularity in the purchase of the chosen crus.
Old-style roasting
Then comes the delicate and crucial operation of roasting, which will allow the coffee, under the action of heat, to reveal all its aromas. Here again the artisan method is unequalled ! Indeed, our old-style roasting allows us optimal mastery of cooking times. Smell, colour and the crackling of the beans signal “the” ideal moment. The decision to stop the roast is played out here in a few seconds.
It is in experience and the complete mastery of the senses that the roaster’s craft resides.
20 minArtisan roastingThe heat rises gently, up to 200° maximum.
5 minIndustrial roastingThe coffee is seared at 800°, with the sole concern of profitability.
The artisan process, longer than the industrial one – 20 minutes instead of 5 –, will allow the heat to rise gently (200° maximum), while gradually transforming the coffee. The appearance and taste of an artisan-roasted coffee are altogether superior to the quality offered by an industrial coffee which is, for its part, seared in 5 minutes at 800° with the sole concern of profitability.
Perfect roasting, carried out by connoisseurs, must be light but sufficient to allow the coffee to reveal the fineness and subtlety of its countless aromas.
