What are the varieties of coffees that Cafés Richard provides
for its customers?
We offer an extensive selection of pure Arabica origins as well as a
collection of exclusive blends in order to satisfy all kinds of tastes.
We import about thirty different origins, which makes our
range very rich with a broad pallet of aromas. Customers
who are looking for a well-balanced coffee might prefer a blend.
The acidity, the intensity and the flavours are harmonious and the
complexity lends itself well to diverse types of preparation (espresso,
cappuccino, coffee with milk, americano, strong coffee). 70% of the
volumes that we deliver are 100% Arabica blends, mainly under our
Perle Noire and Florio labels. However, more and more restaurant
owners are attracted by coffee menus that highlight the terroir of the
pure origins and their specific characteristics.
You are a recognised expert and an international judge for the
world coffee competitions, what is your role at Cafés Richard?
I have to call on many different skills in my job, each one plays an
important role in the final quality of the product.
The first stage, which relies a lot on expertise and experience, is the
selection of the beans and the choice of the origins. Before becoming
a good chef, you first have to know your ingredients inside and out!
With coffee it’s the same thing… It being an agricultural product
which can vary according to the period, the terroir and the climate,
we have to be extremely careful in the selection in order to guarantee
consistent quality. We have to guarantee that each origin corresponds
to its aromatic criteria in order to ensure that it plays the expected
role in a blend or when tasted pure. Once certain of the quality of
their ingredients, chefs have to then choose their cooking method…
For us, this is the roasting process, which is the crucial stage in the
development of the aromatic qualities of a good coffee. Slow roasting
using a gentle curve will focus on the transformation of aromas while
keeping the characteristic softness and fruitiness of an excellent
coffee. Afterwards, the professionals have to take over. At this stage,
the coffee is considered to be a semi-finished product! The way in
which the barista prepares the coffee accounts for about 50% of the
success once the beans are transformed into a drink in the cup. That’s
why my job goes as far as training to teach our customers about the
important points necessary in order to always serve a quality coffee
and thus make their customers loyal. My team and I are in some way
the “quality guardians” of Cafés Richard.