Coffee roasting · Café Compagnon, Paris 2
The art of elevating the work of the farmer and the terroir.
I — History
In 2012, Charles Compagnon discovered Coutume Café with its founder, Tom. He learned the barista’s craft and extraction, then trained in roasting in 2016 at Belco and Beans on Fire. He found a parallel with wine: the sensations of a great coffee echo those of a great wine.
We work exclusively with single-origin, high-altitude coffees, grown by cooperatives or by farmers with respect for the terroir and the environment.
The unique chance we have to roast our own coffees, whose extraction we master in our restaurants (Le Richer, 52 Faubourg Saint-Denis and Café Compagnon), guarantees that we serve coffee the way we love it.
II — Today
At the heart of Café Compagnon
Our coffee is now roasted at the heart of Café Compagnon, 22–26 rue Léopold Bellan. It is served at Café Compagnon, Le Richer and 52 Faubourg Saint-Denis. The coffees of the moment are listed on the restaurant’s menu.
Served in our three houses
Café CompagnonLe Richer52 Faubourg Saint-Denis