Spring

Spring steps out a bit timidly in Paris. Every year there’s a sudden uptick in the average temperature, for a short run in late February or early March, before immediately plunging back into near freezing temperatures, and everyone reluctantly dons their overcoats again. Always a tote bag not far away with a heavy scarf lying in wait.

The roastery can be just as reluctant to commit to the new season. One week the sun will be out, and all of our roast profiles will have changed. The green coffee heats up more easily in the machine, racing toward the finish line. You can see its excitement in the roast, to be sent off to be ground down and extracted into a spring cup on a sunny terrace, in amongst the bobo chic.