Roasting & Tasting
It has been quite challenging to get stuck into roasting on a regular basis.
I have been trying out the differences between washed arabicas i.e. Zimbabwe, Kenya, Rwanda and Malawi compared to the Brazil and Costa Rica which are dry processed. I have found it nail biting to get the last few minutes and literally seconds of roasting right, to make sure I don’t over-roast the coffee.
Working with 2kgs Solar roasters from Coffee Tech, I am constantly fine tuning my coffees. The smell is so intense, that a couple of hours spent in the roasting room can be truly overwhelming! Sometimes I think I can’t take this richness of aromas any more, but I get up the next morning and with that first cup of freshly roasted, freshly brewed coffee I am physically inspired to begin the next roast.
Type of roast at l’Atelier:
The principal roast level I do is a City roast - also known as a medium roast. The beans are dark brown, but not roasted dark enough to become oily.
Brewing coffee beans:
It is important to get the correct grind, grind your beans as and when you need them to preserve freshness.
Use 8 grams of coffee (1 heaped tablespo on) for 150ml of hot water. Brew for 4 minutes; only add water after the brewing process if you find it is too strong, never during the brewing process.
Store coffee at room temperature in an air tight container should you consume it between 1 to 4 weeks of the date of purchase.
Tasting & Degustations
Having a working workshop allows me to share the hands-on experience with customers whilst roasting and sampling the fresh coffee.
The atelier is open by appointment only. Please call me on 06 78 17 86 09 to arrange a meeting.
I sell coffee on the following markets:
Barjac (30430 Gard) all year
Rochegude (30430 Gard) June, July, August
Salavas (07150) every fortnight - Tuesday evenings 16h30-19h00 all year.