Café Loustic | Café Loustic | Best coffee in Paris

22 Apr 100% CREDIT CARD ONLY - tu veux ou tu veux pas ?

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LOUSTIC is thinking about following in the footsteps of certain businesses in northern Europe and going 100% for both Paris and Marseille (when it opens). Why? We are already about 70%...

22 Apr WHY MARSEILLE?

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Why indeed? I reckon it has the potential to be "Berlin by the sea" (don't laugh). Large artistic community, large youth population (it is a significant student town), great transport infrastructure,...

10 Oct CALL IT ANYTHIN’: COFFEE: It’s the hardest thing in the world to order

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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...

29 Sep Why does airport coffee suck so bad? And why are airports still not putting good independent coffee shops in them?

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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...

22 Sep “Thank you for using our WiFi”

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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...

01 Dec Part 5: “The Money Shot”

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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...

21 Nov Part 4: Choosing a Roaster

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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...

21 Nov Part 3: Opening an espresso bar in Paris - Location

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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...

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

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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...

20 Jul Why do you want to open a café?

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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...

10 Jul What it is like to open and run a coffee shop in France, Part 1

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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...