Former bike mechanic, a proud coffee geek, he swapped flat keys for green beans and today harmonizes passion, terroir, and roasting on the Causse-de-la-Selle.
Can you introduce yourself and tell us about your journey before becoming a roaster in Causse-de-la-Selle?
Before I started roasting, I worked for eleven years as a bicycle mechanic. A manual and technical job, which taught me rigor, precision, and the taste for well-done work.
How did your passion for coffee emerge and what made you want to get into roasting?
I have always been a coffee geek, looking to change careers after a conversation with my partner who jokingly said: "You should just make your own coffee".
Without hesitation, I used my CPF to take a training course as a roaster and Barista.
Why did you choose to settle in Causse-de-la-Selle and develop your activity there?
I had an unused outbuilding in my garden. I took advantage of this space to create a workshop to transform green beans into roasted coffee.
What does your work as a roaster really consist of, from selecting coffees to roasting?
The goal is to find different profiles, fruity, chocolatey,... In order to have a wide range with several aromas,
Then my job is to add my touch to each profile, bringing out the aromas more or less from the different botanical origins.
Which coffee or creation would you recommend to someone who is discovering your world for the first time?
It all depends on the extraction method, but generally, I would say a coffee that is quite balanced with roundness and no acidity.
Is coffee more of a daily habit or a real moment of pleasure for you?
A moment of daily pleasure and the first thing I do when I wake up in the morning.
What are your projects or wishes for the future, here, in the Grand Pic Saint-Loup territory?
To further develop customer relations, and maintain this close spirit where I am not just a simple business, continue to talk about what I am developing and ensure that this business remains on a human and artisanal scale.
Do you have a particular approach or philosophy in choosing your coffees (origin, method, commitment…)?
I only work with specialty coffee from small producers with reasonable agriculture and fairly compensated. Agroforestry, Rainforest,...
You are present every week at the Saint-Martin-de-Londres market: what does this meeting mean to you? Do you have an anecdote to share?
The Saint-Martin-de-Londres market is what I look forward to the most, social interaction, the coffee meeting, discussions with customers who become friends...
When I arrived at Causse-de-la-Selle, I used to go there as a customer on Sundays and I said while I was still an employee: "One day I want to work here!" and it became a reality.
