ROASTING AND TRADITION
COMING FROM THE CAFÉS RICHARD'S HOUSE FOUNDED IN 1892, THE KNOW-HOW OF CAFÉS RICHARD IS UNMATCHED
It originates in the selection of green coffee beans and the development of blends of consistent quality, continues in the experience of traditional roasting and ends with an optimized packaging of beans or ground coffees.
Cafés Richard is certainly part of the french tradition of artisanal industries, but it nevertheless relies on modern technologies.
Because one of the secrets of the incomparable aroma of your espresso lies in its roasting process, the unique technique of transforming green coffee into brown coffee.
A DELICATE MACHINE
Tailor-made according to the vintages and blends of coffees whose computer-coded recipes are a well guarded secret, our roasting is part of a constant concern for the quality and traceability of coffeesCoffees originating in, among others, Kenya, Ethiopia, Brazil, Papua, India, Colombia, Galapagos, Mexico, Guatemala.. Without forgetting, of course, fare trade coffees.
Poured by spits into a drum and continuously stirred, the green coffee is heated by a hot air stream which gradually feeds the burning temperature and, in fact, undergoes a succession of physical and chemical transformations which modify its appearance and determine the quality of the aromas.
Dès la 10ème minute, sous l’effet de la caramélisation des sucres naturellement contenus dans les grains (« la réaction Maillard »), les grains deviennent blonds et donnent naissance aux premières substances aromatiques, sachant qu’il en existe plus de 700 pour composer les arômes volatils du café !
Puis au fil des minutes et sous l’effet de la température qui ne cesse de monter, ces grains passent du brun clair ambré au brun dit « robe de moine », jusqu’au brun sombre. Sous l’effet de la chaleur, l’eau s’est évaporée, les sucres et les tanins ont disparu ; tout en ayant perdu 20 % de son poids, le grain qui a gonflé de 60 % dégage aussi un gaz, l’anhydride carbonique, qui provoque un crépitement.
This noise, more or less intense and so familiar to the roaster's ear, will serve as a guide to carry out the final roasting operation which remains manual.
Because the technical mastery and the know-how of the roaster are combined down to the minute, It would only take a moment too long for the physical and chemical shocks caused by the successive stages of roasting to destroy the quality of the aromas.
And so the tradition continues in our workshops for several generationsserving professionals in the restaurant industries
that in turn sell over 2.6 million cups of our coffee each and every day.
English 
Français