ABOUT US
The faces of coffee haute couture
LOÏC CARLIER
Aroma scout & coffee roaster
Auf der Suche nach Spitzenqualität wähle ich nur außergewöhnliche Kaffeesorten aus.
In my quest for top quality, I select only exceptional coffees.
Trained in the world of fine wines and champagnes, I also specialized in exceptional aged cognacs at the beginning of my career.
This world shaped my idea of what coffee can be.
In November 2023, I completed training in the art of coffee roasting at La Caféothèque in Paris, France, followed by six months of further training at Il Barista in Montlouis-sur-Loire in Touraine, France.
THE HISTORY OF CAFÉ CARLIER
Café Carlier is first and foremost a family story that brings back many childhood memories.
These memories are mainly associated with my dad and his love of good coffee. There are the packages delivered by the post office by the kilo and the electric coffee grinder that grinds coffee on Sunday evenings to prepare for the coming week.
Coffee also means sounds: the Moulinex coffee machine that starts automatically every morning at 7 o’clock sharp. Then, of course, there is the unique aroma that fills the kitchen every morning.
And finally—and this was almost a trademark—it is very strong coffee: my father had a habit of measuring it out as follows: 2 teaspoons per cup plus 1 teaspoon for the machine. When our friends from across the Atlantic visited us, the term “petit noir” (“little black”) was quite significant…
Today, by roasting my own coffees, I want to revive these simple, everyday pleasures that many of us know so well.
I come from the wine and cognac industry, and as with these products, the most important part of the product is the enjoyment it brings, the moment you share with family or friends.
By developing a coffee range, I want to reflect these pleasures through a series of coffees that are unique in both their quality and character.
Coffee is a unique product that nature gives us and that man glorifies through patient work. Patience in waiting for the bean to ripen. Patience in slowly roasting it. Patience, finally, in extracting the nectar.
Since a cup of coffee is worth more than 1000 words, I leave it to you to try my Café Carlier.
