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Roasting: The Great Return of Traditional Coffees

And one more! Recently inaugurated in the Mouffetard neighborhood, a new place dedicated to coffee has just opened its doors in Paris. Under the name Loutsa, this boutique is the first Parisian address of this Lyon-based roaster. True to its promise, Loutsa offers the opportunity to experience the roasting process and discover multiple flavors of coffee. Connoisseurs are already crowding the Parisian café.

This opening is a testimony to the growth of the coffee industry over the last ten years, which embraces specialty coffee shops, specialty shops, coffee lounges and other places where experienced baristas work, inciting the popularization of their coffee. Faced with the multinationals, a new generation of coffee shop owners is shaking up the sector by advocating an authentic and artisanal approach to coffee. According to an amateur at the counter, “The new generation of baristas is part of a real creative process. There is enormous potential in roasting.” In these new places, appreciated by a clientele that is often young and trendy, the best grains are tasted like fine wines, following an expert preparation that brings old practices up to date.

Several steps are indeed necessary to prepare a quality coffee.

The first step begins thousands of miles from your cup, on plantations in countries such as Ethiopia, Brazil, Colombia or Vietnam, to name but a few, in order to select the best producers and ensure the origin of the harvest. Once harvested, the coffee, which is not drinkable in its current state, must then go through a transformation process (pulping and drying), which consists of treating the coffee beans while they are still green. These are then ready to be roasted, the final step that will allow the aromas to be sublimated, thanks to a cooking process that requires real expertise. By varying the origin of the coffee beans, as well as the temperature and the cooking time, the roaster will be able to reveal the aromas – there are nearly 800 of them – to exalt its multiple flavors (fruity, chocolatey, woody or vegetable). The coffee can then be ground, a final step that is also important: “Coffee is a product that deserves to be freshly ground,” says a barista at Terres de Café. Drinking a coffee prepared this way becomes a real tasting experience.

Acumen met some of the representatives of this new generation of roasters and gives you a selection of addresses where coffee preparation is an art in its own right.