Café Loustic | Non classé

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Non classé

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% there in Paris. Since our opening in early 2013 we have always accepted credit cards...

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, cheapest big city rents in France, and the Côte d'Azur lifestyle (there are beaches in...

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 his talk at CoLab Antwerp in April 2016. Legend has it that Miles Davis, upon being...

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 the excitement and energy they hold. I always dream of having a fantastic coffee to...

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 we wish to launch here. One of the questions that a lot of my fellow...

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 branch of a local new hotshot café that was located in the middle of 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 is an art. Good roasters spend all their time cupping coffees ('cupping' is a coffee...

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 "FMCG" product. 'FMCG' stands for '"Fast Moving Consumer Goods" - products that are sold quickly...

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 sugar, down the hatch. A caffeine hit, bypassing the tastebuds. Don't even mention 'mouthfeel'...

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 (usually expressed in coded terms..) "It would be nice to bake a dozen scones whilst chatting...