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.
best coffee paris, speciality coffee, coffee france, coffee paris, puxan bc, best espresso bar, caffènation, brew, roaster, café filtre, filter coffee, torréfaction, graine, meilleur café,
16658
page-template-default,page,page-id-16658,ajax_updown,page_not_loaded,,vertical_menu_enabled,qode-title-hidden,side_area_uncovered_from_content,qode-theme-ver-7.0,wpb-js-composer js-comp-ver-4.4.4,vc_responsive

HOW TO

CAFETIERE

 

{ YOU WILL NEED }

Cafetiere
35g coffee
scales
600ml fresh filtered water
grinder
timer

 

1. Boil the kettle and add hot water to the cafetiere
2. Measure 35g of coffee and grind to medium/course
3. Throw out hot water from cafetiere
4. Sit cafetiere on scales, add ground coffee and pour in 50ml of hot water from kettle that has been off the boil for 30 seconds
5. Stir the coffee and let sit for 30 seconds
6. Add the rest of the water in a circular motion for a total weight of 600ml
7. Place lid on top and wait for timer to reach 4 minutes
8. At the 4 minute mark, remove the lid and break the floating crust at the top of the coffee with the back of a tablespoon, then remove the crust with the spoon and throw out
9. Replace the lid and plunge slowly
10.Serve into a pre-warmed cup

HOW TO

V60 POUROVER

 

{ YOU WILL NEED }

V60
paddle
15g coffee
scales
250ml fresh filtered water
grinder

 

1. Boil the kettle
2. Grind coffee to sand-like consistency (medium fine)
3. Place paper filter in V60, set on top of serving jug
4. Wet paper filter with hot water and discard extra water (this will heat up your serving jug)
5. Pour coffee into filter and shake from side-to-side to level grounds; place all equipment on scales
6. ‘Bloom’ the coffee using 60ml of hot water at around 90°C, pouring slowly using a circular, spiral motion; this should take around 30 seconds
7. Pour in the rest of the water using the same spiral motion to make it up to 250ml
8. The brew should take between 1’45” to 2’30” – one finished, discard filter
9. Serve into pre-warmed cup

HOW TO

CHEMEX

 

{ YOU WILL NEED }

Cafetiere
paddle
45g coffee
scales
750ml fresh filtered water
grinder

 

1. Boil the kttle & add hot water to the cafetiere
2. Boil the kttle & add hot water to the cafetiere
3. Boil the kttle & add hot water to the cafetiere
4. Boil the kttle & add hot water to the cafetiere
5. Boil the kttle & add hot water to the cafetiere
6. Boil the kttle & add hot water to the cafetiere
7. Boil the kttle & add hot water to the cafetiere
8. Boil the kttle & add hot water to the cafetiere
9. Boil the kttle & add hot water to the cafetiere
10. Boil the kttle & add hot water to the cafetiere