Café Loustic | Café Loustic | Good 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

LOUSTIC MARSEILLE NOW OPEN AT 5 RUE DE LA TOUR 13001 MARSEILLE for good coffee and brunch on the Mediterranean!

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 11€ for 250g, filter or espresso

4 April 2019
Single Origin Espresso: BRAZIL Sul de Minas Yellow Bourbon Pulped Natural

Filter 1: MALAWI Sable Farms

Filter 2: KENYA: Nyeri Kangocho PB
Espresso blend for milk drinks: LGB “NINETEEN” : Rwanda/Ethiopia/Peru

OUR LATEST BLOG POSTS

  • 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......

    10 July, 20152 Comments
  • 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......

    20 July, 2015No comment
  • 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......

    21 July, 2015No comment
  • 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......

    21 November, 2015No comment
  • 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......

    21 November, 2015No comment
  • 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......

    01 December, 20151 Comment
  • “Thank you for using our WiFi”

    How do we define the purpose of the espresso bar/café in these connected times? Is it up to the café owners or the clients? Either or both? These is debate we wish to launch here.   One of the questions that a lot of my......

    22 September, 2016No comment
  • Why does airport coffee suck so bad? And why are airports still not putting good independent coffee shops in them?

    Airports (and Train stations) - a strange mixture of waiting rooms and race tracks. People are either sitting or walking or running in them. I have always loved airports and the excitement and energy they hold. I always dream of having a fantastic coffee to......

    29 September, 2017No comment
  • CALL IT ANYTHIN’: COFFEE: It’s the hardest thing in the world to order

    I am indebted to Stephen Morrissey, 2008 World Barista Champion from Ireland (and not the former lead singer of The Smiths) for the inspiration to write this post after witnessing his talk at CoLab Antwerp in April 2016. Legend has it that Miles Davis, upon......

    10 October, 2017No comment
OUR SUPPLIERS

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

Caffénation Specialty Roasters

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

Mano (top range pâtisseries and savoury goods)

Emkipop (Great artisanal ice pops made fresh in Provence)

Les Confitures de Véro (astonishing artisanal jam)

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