April 5, 2019
Made in St Barth,
For fans of strong, robust coffee, Bruno Dubreuil, artisanal coffee roaster and founder of Café de St Barth has created an exceptional coffee on the island. This kind of brew, known as monsooned coffee, is transformed via humidification with seawater and salty breezes before being dried in the sun.
In the days of commerce by sailing ship, it took about six months for coffee sent from India or Indonesia to reach Europe. The humidity impacted the coffee, which fermented and changed color. Inspired by this lost tradition, Le Café de St Barth takes advantage of the climate in St Barthélemy, from the quality of the water and strong, salty winds to create a coffee that is unique in the world.
Key points: Le TImousse made in St Barth, is a specialty, monsooned coffee, unique in the world.
Plus: For an ever better flavor when drinking the coffee, it’s preferable to buy beans. The coffee should be consumed as close to roasting as possible and should be ground right before use.
Character: The taste of this coffee has a woodsy final note and a slightly bitter taste.
Price: 10€ - 227g
MORE INFO HERE >> Le Café de St Barth
January 25, 2019
An Exceptional Specialty Vintage
Leclerc Briant, one of the pioneers in biodynamic agriculture, produces champagnes that are unique, chic, and 100% organic.
Biodynamic agriculture, speaking in the ear of the wine
In the world of wine, biodynamic is the reflection and result of a viticulture the respects the vines, the earth, and the winemakers. From the grapes to the bottle, any chemical intervention is forbidden
Beyond this organic approach, biodynamic agriculture encompasses the cycles of nature with a special attention to the living aspect of the grapes and the vines… The different steps of the production process are based on lunar calendars. For an approach that respects the vines, for example, pruning is only done under a waning moon so that the sap migrates toward the roots. That means the pruning is clean, without spillage.
The Abyss Vintage
Leclerc Briant dedicated a portion of its 2012 harvest to a special vintage that is aged under water. The grapes that comprise this vintage are selected from areas known for their extra chalky soil, and have a perfect resonance with the underwater sediments in the Stiff Bay, near the shores of Ouessant Island in Brittany. After two years in the bottle, this special vintage has been transformed by its time under water by its third year. Abyss champagne evokes both its unique oceanic vibration and the fruity maturity of its vintage.
What goes in the Cuvée Abyss: Chardonnays from Bisseuil, pinots noirs from Avenay-Val-d’Or, and pinots meuniers from Vrigny represent equal parts of this unusual vintage with its unique echoes.
Key points for Champagne Leclerc Briant: With a deep respect for nature and the vineyards, the entire Leclerc Briant winery is certified organic and biodynamic.
Plus: Ready for market in 2020, another of the “Specialty” vintages is La Croisette. With the goal of making the purest of its wines, Leclerc Briant decided to line the inside of the walls of a barrel with 24-carat gold. Far from the wines with gold flakes, the idea behind this innovation is to obtain fermentation in contact with the gold and see the harmony as the two interact.
“Specialty” vintages, including Abyss: 130 €
Points of sale>>
ST BARTH: In Vino, in the hills of St Jean
Gian Lucas: 06 25 13 06 85
Antoine: 06 08 25 06 99
February 13, 2019
Coffee Break With Bruno Dubreuil, Artisanal Roaster
Can you tell us a little more about the profession of an artisanal coffee roaster?
Artisanal roasting is a technique used by a master roaster. The process consists of grilling the beans in a uniform manner without burning them and allowing the aromas to be fully developed. Our desire is to highlight the specific attributes of each kind of coffee as much as possible. The passage from green coffee to roasted coffee is very meticulous and requires numerous controls and adjustments.
What are the steps in roasting coffee?
We would never give away the secrets of how we roast our unique coffee! But I can tell you that the average temperature is 231.5°C and the process lasts about 20 minutes. This is in contrast to commercial roasting where the coffee is heated to about 800°C for 90 seconds, but the aromas and flavors do not have the time to develop and the beans are often completely burnt.
Where does your coffee come from and how do you choose it?
We exclusively use specialty coffees, the very best in the coffee family. This superior-quality coffee must meet the world’s highest standards, from growing methods to distribution. To be labeled a specialty coffee, it must have a minimum rating of 80/100 points according to the criteria of the Specialty Coffee Association of America (SCAA).
What is traceability? Are you in direct contact with local producers?
A specialty coffee should be 100% traceable, from the farm where the beans are harvested all the way through the distribution to customers. It is cultivated in specific zones, on small plots of land that meet the precise geographic and climatic conditions that create coffees with unique flavor.
We lived more than 12 years in Central America, which allowed us to establish personal relationships with the coffee producers.
How is coffee grown?
The specialty coffees are cultivated at high altitudes, starting at 4,593 feet (1,400 meters). The altitude allows the coffee plants to generate beans that are very dense and have a rich, complex taste. Once they are harvested, the beans are dried or washed according to precise methods that allow specific aromas to develop.
How many kinds of coffee do you sell?
That depends. We follow the harvests, so Ethiopian coffee is not harvested at the same time as the coffee in Central America or Indonesia. It depends on the season, the exposure, and the maturity of the fruit. We offer primarily fair-trade, organic coffee.
Our coffee is sold ground or as beans, and roasted in terms of different tastes and the extracting process used. In a way, we produce custom coffee.
How can you tell if you are choosing good coffee?
The best choice would be 100% pure Arabica coffee. Like good wine, we like the notion of appellations for specialty coffees. From the specialty coffee plantation to the drinking of the brew, everyone involved in the chain of production should work toward producing exceptional coffee.
How can you tell is a coffee is good for drinking?
Coffee should be drunk like good wine. When tasting it, you should judge the color (equivalent to the robe of a wine), the direct aroma (the bouquet) using the nasal passages, as well as the flavors, the persistence, and all of the overall perceived sensations. When one speaks of the taste profile, it’s the sensory attributes of the taste and aroma.
What are the principal criteria for drinking coffee?
Bitterness: Desired up to a certain point, this recalls the characteristic taste of grapefruit rind or dark chocolate. This is sensed in the back of the mouth.
Acidity: This creates a light sensation of something slightly sour, like a lemon, and differs from a bitter or sharp taste. This is an important element in the balance of a brew.
Aromas: This is the ensemble of sensations analyzed by the nose (and the pharynx) to determine the olfactory notes of the coffee (caramelized, fruity, chocolaty, floral...).
Roundness: This reflects the general balance of the aromas.
Body: This refers to the “thickness” of the coffee in your mouth, and is based on the viscosity and strength of the brew.
Finale: This is how long the aroma and flavors remain on the palate after swallowing the coffee.
What advice can you give us for the conservation, preparation, and tasting of your coffee?
Coffee is a demanding, sensitive product that should be protected against the loss of its aroma.
Our coffees are packaged in multi-layer bags immediately after roasting, in order to avoid all oxidation and to guarantee perfect conservation of the aromas. The packet protects the coffee from humidity, oxygen, and light.
There are many ways to prepare coffee for drinking, and the way the beans are ground, the temperature, and the water quality are important to success.
Why is one coffee more expensive than another?
The prices of our specialty coffee depend on their quality. They are all rated above 80/100 during taste tests conducted by the experts at the Specialty Coffee Association of America as opposed to mass-market coffee, so the prices vary in terms of supply and demand. Specialty coffee sells for approximately three times more than ordinary coffee, and can reach very high prices in certain cases. Jamaican Blue Mountain and Kopi Luwak from Indonesia are among the most expensive coffees in the world.
Price: Starting at 8€ per bag
MORE INFO HERE >> Le Café de St Barth
April 4, 2019
The Rhythms Of Jazz
On April 4-13, 2019, the association Saint-B’Art puts reading in the spotlight with visits by visiting authors to the island’s schools. To add a musical interlude, the week also has a full calendar of jazz concerts. Over 15 musicians in various configurations will perform in different locations across the island each evening. Opening night at L’Esprit Jean-Claude Dufour in Saline.
Thursday, April 4, 7pm-10pm: Opening Concert
Friday, April 5, 7pm-10pm: Brooklyn Swing All Stars
Elementary School, Gustavia
Saturday, April 6, 8pm-11pm, Jazz Jam with Groovy Five and Guest and the Bitin Brass Band
Monday, April 8, 7pm-10pm: Django Reinhardt NY Spirit & The Swing Time Vocal Duet, “Tribute to Ella and Louis”
Tuesday, April 9, 7pm: Gospel concert with Gilda Solve
Wednesday, April 10, 8pm-10pm: Paris New York Hot Swing and The Buchwick Cats
Thursday, April 11, 8pm-10pm: Claude Hall Bossa
Friday, April 11, 8pm-10pm: Closing Concert with the Claude Hall Swing Quartet