Pancakes, poached eggs and hearty seasonal fare served alongside excellent coffee sourced from Belleville Brûlerie in a sunny space along the Canal St. Martin. An international array of coffee preparations (flat whites, espressos, long blacks, cappuccinos, and very good “real deal” filtered coffee) are accompanied by hot chocolate made from homemade chocolate syrup and a selection of teas from Le Parti du Thé. The exceptionally friendly service is notable. Also notable, the lines for weekend brunch. Get there early.
A brand-new roastery from the Parisian coffee powerhouses David Flynn (formerly of Telescope), Thomas Lehoux (Ten Belles), Anselme Blayney (Ten Belles and Le Bal Cafe). The roastery and accompanying tasting space are geared towards production and professional trainings during the week, but will be open to the public for cuppings and coffee on Saturdays.
This Fall has seen a veritable avalanche of openings (Holybelly, Belleville Brûlerie, Fragments, Fondation, Coutume Lab) that have enriched the city’s specialty coffee scene with brews that are crafted by trained baristas using freshly roasted high-quality beans. And the local offer promises to get even better with upcoming launches of Lockwood and Rêves des Abyssines. So why are our cups of good coffee now running over like never before?
Cupping is an intimate act.
Sniffing, slurping, then spitting one’s coffee in a room full of strangers is an easy way to look crazy, unless one is standing at the tasting table at Belleville Brûlerie. Then it is not only acceptable, but encouraged as part of the cupping process.
The table plays a key role. Cupping, the process coffee professionals use to evaluate the quality of coffee beans and analyze flavors and aromas, requires a lot of glasses and therefore, a lot of space.