The boom in coffee machines é

Since pods and other capsules have introduced us to different wines and small espresso-house, we no longer drink his coffee in the same way. From now on, we want very good coffee or nothing . We're tired of yum coffee, sock juice. While some swear by their machine Nespresso, others are trying outright at the automatic machine. Attention the price of these coffee machines so barista starts around € 300 but quickly reached the 1,000 € (between 1099 € and 1249 € according to the models of electric coffee machine Melitta è res Caffeo Barista T) and even goes up to 15 000 € for some professional references. As a result, more and more of us are investing in these ultra-sophisticated coffee machines that are normally found behind counters.
In 2013, 68,552 automatic coffee machines were sold in France , compared with 56,543 in 2012 (ie 21.1% of parts sold). Specificity: They often use coffee beans. As a result, the "coffee mills", which had almost disappeared, have reappeared in household appliances .

Ethiopian, Colombian ... Or "blend"?

Equipped with great coffee machines, it's not surprising that we also want more and more, at home, high-end coffees . Thus, even in supermarket shelves, cafes show their origins when only 20 years ago had the words "arabica" or "robusta" ... So, we learn to enjoy coffee: sweetness, acidity, bitterness, fruity taste ... Everything varies according to the origins of the coffee seed, the continent from which it comes, its country, its region, the exposure to the sun and many other elements. In Ethiopia , the taste of coffee is more floral , in Brazil it flirts with cereal notes, in Colombia the coffee bean tastes more grilled and in India , the aroma is a bit more spicy . Finally "blends" are mixtures of different origins that allow coffee with typed characters (fruity, sweet, suave ...).

Caf é greedy or nothing

Cappuccino, Latté, Macchiato ... seduce the palate of the youngest who find the black coffee still too bitter. So, at home, the most recent Nespresso machines have a milk tank in order to make a success of the latte and the foam that goes with it. Régilait , the brand of dehydrated milk, also released pods compatible with Senseo machines for a creamy latte. Finally, the Lavazza coffee brand now offers three "toppings" of flavored creams to sublimate its little black chocolate biscuit, pistachio cereals and white chocolate meringue. Simply put some cream on the walls of the cup before pouring the coffee and give it a little extra taste (8.70 € per box, available for the moment only in the Lavazza shop of the 6th arrondissement of Paris) .

Coffee shops s' move to France

The traditional bistros at the counter of which we take his little coffee tight (and speed) have to chill: more and more, we will now drink his coffee in a "coffee shop" . A true "place of life" (according to the marketing of the concerned brands) around coffee . Like a tea room, it mainly serves hot and cold non-alcoholic beverages and pastries . And if we think of course the famous American Starbucks , it is not the only one: Columbus coffee - French chain - the heels. In November 2013, the brand received the award for "the best coffee shop chain in France". As for the powerful Anglo-Saxon brand Costa coffee , the second largest coffee operator in the world, it has just opened 5 addresses in France. Asset of these coffee shops? They convey a cool image: you sip your coffee, often in a large custom cup, for long hours while strumming on a computer keyboard or laptop. And there is a long chat with friends, as in the American series that have largely contributed to the success of these spaces .

And if we formed the d e tasting caf é?

Since there is a growing demand for "good" coffee , we have seen the appearance of real coffee pros: baristas . The word "barista" is also part of the 2015 Le Petit Robert dictionary . Originally, these are the people behind the bar. In recent years, they have become coffee experts . In Australia, the United States or New Zealand, for more than twenty years, baristas have molded and roasted coffee beans themselves. Here, they are content to enjoy the cafés and to share them with others. "We are catching up with the European and international coffee culture with the training provided in the Academies of coffee" explains Ludovic Loizon, double French champion of baristas (2011 and 2012) and director of the school of baristas BBS in Velaux (Bouches-du-Rhône).

A little sharp barista training? Certainly. It is nevertheless open to all. "5% of my clients are private individuals," says Ludovic Loizon. "These people have done the math: investing in a good coffee machine is actually cheaper than capsules and pods. And, cherry on espresso: the taste is incomparable.

Co u t of training: 1280 € 4 journ ed are training at the Acad ed crumb Caf é Paris of Caf é s Richard and between 800 € and 1500 € the week training with Ludovic Loizon, South from France.