Young sommelier de café and roaster Pierre-Jacques, took a look at the bag, stuck in his hands and grabbed some of the beans, immediately evaluating them by smell and by look. He said that this coffee would be best served prepared in a filter cone, and went off to ready the pot and the coffee.
While he was heating up the pot, the porcelain filter cone, and the water, he had the roaster going by the front door. He’d added a measured amount of green coffee beans and let it run until they were at just the right temperature and roast and at various intervals, the timer would go off and he’d bolt from his seat to check the progress of the beans.
The front door of the shop was propped open to allow some of the smoke to escape. But even so, sitting in the front room of the store, you really were up close to the beans. (So if you come, you might want to grab a seat farther away from the “action.”) But people came in from the street, intrigued by the roasting smell, to watch the metal arm of the machine cooling down the hot beans as they poured out of the metal roaster.
We talked a little about what makes beans special, and how unfortunate is was that coffee was not as appreciated as much for the flavor in Paris as it is for a social drink – and for the caffeine buzz. Without any trace of snobbery, at La Caféothèque, coffee isn’t revered as something trendy, but as a way to connect to the various plantations, and as a way to appreciate beans grown by selected estates.
渋谷 マッサージ | YouTuber665
普通 
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