Café Loustic | Café Loustic | Best coffee in Paris
We aim to be one of the best espresso bars in the world, through our partnership with our roasters Caffènation, based in Antwerp in Belgium. The latter is recognized as one of Europe’s best independent specialty roasters. But this is all blahblah. Especially at 8 in the morning.
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WELCOME TO LOUSTIC

OPEN EVERY DAY

Monday to Friday: 8h30 to 18h

Saturday: 9h30 to 18h

Sunday: 10h to 18h

 

We aim to be one of the best espresso bars in the world, through our partnership with our roasters Caffènation, based in Antwerp in Belgium. The latter is recognized as one of Europe’s best independent specialty roasters. But this is all blahblah. Especially at 8 in the morning.

 

SEE YOU SOON FOR GREAT COFFEE!

 

NOUS SOMMES DISPONIBLES POUR FAIRE DES PRESTATIONS BARISTA POUR VOS EVENEMENTS, MEME POUR MOINS DE 50 PERSONNES. NOUS CONTACTER PAR CE SITE OU PAR MP FACEBOOK.

COFFEE OF THE MOMENT

Coffee roasted by Caffenation Specialty Roasters, Antwerp

All take away bags cost 10€ for 250g, filter or espresso

August 2016

Filter 1: ETHIOPIA Yirgacheffe IDIDO Natural 
Filter 2: ETHIOPIA Sidamo Sasaba Washed grade 2
Filter 3: KENYA Nyeri Ruthagati AB 
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OUR LATEST BLOG POSTS

  • Loustic 2014-433
    What it is like to open and run a coffee shop in France, Part 1

    The difference between running an espresso bar in France and an Anglo-Saxon country Those who think that France functions “just like another Western European country” are those who will be endlessly frustrated and exasperated by this beguiling land. There have been countless books and blogs......

  • Why do you want to open a café?

    You can usually gauge the success of a future café project from the answer you’ll get to this question. And unfortunately the answers, in the vast majority of cases, are these (usually expressed in coded terms..) “It would be nice to bake a dozen scones......

  • What it is like to open and run a Coffee Shop in France, Part 2 – Know thy (French) client

      The Ten Commandments of French Café Clients 1. The French take their coffee like a medicine. A long, burnt espresso, that might as well have been extracted through a sock, with sugar, down the hatch. A caffeine hit, bypassing the tastebuds. Don’t even  mention......

  • Part 3: Opening an espresso bar in Paris – Location

    Everyone knows location is important; what is surprising is how it differs between Paris and Anglo-Saxon cities. In the Anglo-Saxon world, coffee would be referred to in marketing parlance as an “FMCG” product. ‘FMCG’ stands for ‘”Fast Moving Consumer Goods” – products that are sold......

  • Part 4: Choosing a Roaster

    How do you choose a roaster for your espresso bar? It just comes down to the KISS principle (“Keep It Simple, Stupid”) – do you love the coffee they roast? Coffee roasting is an art. Good roasters spend all their time cupping coffees (‘cupping’ is......

  • Part 5: “The Money Shot”

    I visited Seattle in April 2015 for the World Barista Championship and Coffee Expo which was a fabulous experience. Whilst there I visited a handful of espresso bars, including a branch of a local new hotshot café that was located in the middle of a......

OUR SUPPLIERS

All our suppliers are independant, small, and premium quality focused.

Caffénation Specialty Roasters

Emperor Norton (THAT banana bread/amazing granola/sweets)

Broken Biscuits (amazing sweets)

Geronimo (those fab quiches and salads)

Les Confitures de Véro (astonishing artisanal jam)

Hédène (the best range of honey you will ever taste)