Digging Deeper
When I was little, maybe six or eight, we lived in a modest suburban house with a backyard that felt impossibly large. Huge trees lined either side, and the far end touched the land of a local animal doctor, so occasionally a lost duckling would wander up to our door.
It was there, with my mom, that I first began gardening.
Made by Hand
This is a project I want to build slowly. To spend years refining and growing. To make something that carries the best of what I’ve learned—and everything I still want to explore.
I’ve drawn since I could hold a pencil. Studied fine art. Worked as a graphic designer. I’ve been a florist, delivering bouquets by bicycle. A shoemaker, sewing one-off bags and stockings from scraps. I’ve made jam from family recipes and inherited a cookie recipe laser-etched onto a cutting board in my mother’s handwriting.
And coffee…
Lay of the Land
For those unfamiliar with Paris—or with how the city fits into the wider map of France—it helps to know about our layered public transit system, which is constantly being remodeled and expanded. The three main layers of rail travel here are the Paris Metro, the TER, and the TGV.
The Metro is without question the most iconic. Just saying the name conjures images of white-tiled tunnels with arched ads, and well-worn subway cars rattling through the dark while the Eiffel Tower’s spotlight swings its nightly arc over the city, keeping watch.
But the layer I want to focus on here is the TER—Transport Express Régional…
Mixing It Up
Blending remains taboo in specialty coffee.
Say the word and you can feel the room stiffen—how dare you muddy a prized geisha with something else? For years, we've celebrated purity: single origins, single varietals, singular stories. But as I cup hundreds of coffees each season, I find myself wondering... what if we’ve misunderstood the true potential of the cup? What if we stopped treating coffee like a solo act—and started treating it like a canvas?
A Pallet and a Plan
Our project may still be on paper, but it’s important to go through what a typical day could look like. This will give us a clearer picture, help us to avoid potential problems, and see aspects of it that we hadn’t yet considered.
Coffee delivery day. The truck pulls up.
“Bonjour monsieur, vous allez bien?”
The driver waves as we unload sacks of green coffee, the smell of jute mingling with damp stone and the hum of our little electric mini-truck. It’s a bit beat-up but it gets the job done.
This is how it starts. Not with fanfare, but with a pallet and a plan.
Art Repeats
As tools become more precise—roasting machines that hear first crack before we do, pour-over machines that mimic expert hands—we find ourselves asking: does precision diminish the craft? If the machine can do it, what’s left for the artisan?
Fertile Ground: The Invisible Garden of Workflow
Let's talk about workflow. In a coffee space—especially one centered on intentionality—workflow might be the most crucial element behind the scenes, without which nothing in front of the scenes would flow at all.
I've come to see prepping a workflow as gardening. The gardener knows that what appears above soil—the vibrant blooms, the fruit-laden branches—depends entirely on what happens beneath the surface. A gardener dedicates 90% of their effort to soil preparation, understanding that this invisible work determines everything that follows. Similarly, planning a coffee shop's workflow carries exponentially more importance than simply arranging equipment.
Coffee in the Countryside
Imagine coffee from one person's vision, working directly with a single producer, harvesting and processing an exclusive batch, then roasting it on-site with specific intentions. Imagine spending weeks perfecting recipes, making house-made milks, crafting cups, hand-painting labels. The menu would skip flat whites and lattes for unique drinks you've never tried but somehow feel just right. This is countryside specialty coffee in France—what it should be and what I aim to create.
These are my initial project notes: why I'm creating it, its uniqueness, why it belongs in today's coffee world, and my ongoing research. I'll detail everything from space design to equipment selection and menu creation.