Belleville Brûlerie

Belleville Brûlerie's offering centers entirely on exceptional coffee, approached with the same rigor and attention to detail that a fine restaurant applies to its cuisine. The roastery maintains a curated selection of 7 to 10 coffee references at any time, with this lineup rotating seasonally to ensure freshness and to showcase the diversity of coffee-growing regions around the world. Each coffee is sourced from small and medium producers, reflecting the roastery's commitment to quality, traceability, and fair relationships with growers. The signature blends demonstrate the roastery's skill in creating balanced, complex assemblages. La Pantoufle and Château Belleville, both 100% Arabica blends, showcase how carefully selected beans from different origins can be combined to create coffees greater than the sum of their parts. These blends offer consistency and approachability while maintaining the quality standards that define specialty coffee. Single-origin offerings provide coffee enthusiasts the opportunity to explore the distinctive characteristics of specific growing regions. The Ethiopian fruity coffee exemplifies this approach—a coffee that expresses the bright, complex, berry-like notes that Ethiopian beans are celebrated for. These single origins change with the seasons and as new harvests become available, ensuring that regular customers always have something new to discover. The roasting process itself is crucial to the final product. Using their Dutch roasting machine, the team at Belleville Brûlerie applies their expertise to bring out the best characteristics of each coffee. The roast profiles are carefully developed to highlight the inherent qualities of the beans—whether that means preserving the bright acidity and floral notes of a light-roasted Ethiopian coffee or developing the body and sweetness of a medium-roasted Central American bean. For customers who want to experience the full range of what Belleville Brûlerie offers, the barista-prepared tastings provide an ideal introduction. David Flynn, Thomas Lehoux, and their colleagues prepare coffees using professional techniques, allowing visitors to taste the same beans prepared in different ways and to understand how brewing method affects the final cup. The cupping masterclasses take this educational approach further, teaching participants the systematic tasting methodology that professionals use to evaluate coffee quality and characteristics. The roastery makes their coffees available in 300g bags, priced between €15 and €20, with options for both whole bean and ground coffee. For regular customers, subscription services ensure a steady supply of freshly roasted coffee delivered on a schedule that matches consumption patterns. The online boutique extends the roastery's reach beyond those who can visit in person, while the option to pick up online orders at the roastery combines the convenience of e-commerce with the pleasure of visiting the source.