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Nepal portfolio final 21
Bhaktapur
By Taylor Weidman
02 May 2015

Nepali men take a break after clearing rubble from their home in Bhaktapur, Nepal on May 2, 2015. On April 25, 2015, Nepal suffered a magnitude 7.8 earthquake killing over 6,000 people and injuring thousands more.

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Paris wakes up to specialty coffee
Paris
By Pushan Bhowmick
29 Sep 2014

A short documentary about the rise of a new coffee culture in Paris that is seeking to inject innovation and quality into the traditional Parisian café.

SCRIPT:
Channa Galhenagé, owner of Café Loustic
France is a country which obviously appreciates the origins and provenance of all its food and wine in particular.

It’s strange that coffee is the only product that seems to have been left out of it

Lacy, roaster at Coutume Café 2012-2014
This image that we have of the parisian café, of being a place where people gather and socialise around coffee…
I just assumed that the coffee would also be of great quality.

Tom Clark, partner at Coutume Café
Moving to Paris, I went through about three months of shock, thinking do they enjoy drinking this? is it the subjective culture? do we think coffee is different to them?

Channa, owner of Café Loustic
As I always say to people here, the French drink their coffee like a medicine. They just take in the morning, it’s just one swipe and that’s it!

Nicolas Piégay, owner of KB Caféshop (french)
When you’ve lived in France, you’re used to the coffee culture in place with all its codes and rules.

Aleaume Paturle, owner of Café Lomi (french)
There was already the idea of the “petit noir”, of consuming coffee in espresso form.

Channa, owner of Café Loustic
It goes back back to the colonies, so there’s a French way of drinking coffee.

Aleaume, owner of Café Lomi (french)
French colonies produced Robusta coffee.

Channa, owner of Café Loustic
People think coffee has just one flavour, but in actual fact it’s just like wine, it has different flavours.
So we did not necessarily develop a palet for the aromas in coffee.

Nicolas, owner of KB Caféshop (french)
Whereas there was a natural emphasis on the development and refinement of wine and cheese, it apparently took centuries for people to look for quality in coffee.

Paul Arnephy, roaster/partner at Café Lomi
It’s a real opportunity to show them that coffee can taste very different to what they’re used to — and it really can.

Tom, partner at Coutume Café
Specialty coffee is defined by the fact that it is obliged to continue to evolve. To continue seeking new techniques, to improving various parts of the chain.

Hyppolite Courty, owner of L’Arbre à Café (french)
We’re interested in tasting the coffee, identifying its body and its complexities.
To taste it and enjoy its full-rounded flavors.

Aleaume, owner of Café Lomi (french)
It’s a completely different taste than what the french are used to today. You discover more aromas and new tones.
It’s often times a bit more acidic and concentrated at first taste.

Nicolas, owner of KB Caféshop (french)
Since coffee is an elaborate product, the possibilities are endless really.

Aleaume, owner of Café Lomi (french)
We’re focused on the origin of the coffee, the way the coffee plants were worked.

Nicolas, , owner of KB Caféshop (french)
At every stage of coffee, from the grain selection process, to the way it’s harvested, processed, dried, there’s room for progress at every level of the chain.

Aleaume, owner of Café Lomi (french)
Specialty coffee further develops the origin of the coffee grain, and the work of everyone involved in the coffee chain.

Channa, owner of Café Loustic
I think the arrival of specialty coffee in Paris is long overdue because we are the fifth biggest coffee consuming country in the world after the scandinavian countries.
Everyone drinks coffee, and everyone drinks black coffee which is what specialty coffee is all about.

Tom, partner at Coutume Café
Paris is changing, it had to change, and it needed a new generation, new ideas, french that are travelling around and seeing how it’s done elsewhere. Bringing back these ideas, integrating it with their own culture.

Nicolas, owner of KB Caféshop (french)
It all started from a personal trip in the 2000’s.

Aleaume, owner of Café Lomi (french)
I discovered specialty coffee in the United States. I worked in a little café in opposite a Starbucks.

Nicolas, owner of KB Caféshop (french)
I realised there was another way of drinking and preparing coffee.

Aleaume, owner of Café Lomi (french)
I came back to France, liked the idea and decided to open a specialty coffee shop.

Nicolas, owner of KB Caféshop (french)
The coffeeshop represents many things.
First of all, the atmosphere, more relaxed like we find in anglosaxon cultures.
It’s a local business where people can gather.
Just like we have cafés and their social scenes in France, the English have the pub for drinks at night
and the coffeeshop or tea salon.

Lacy, roaster at Coutume Café 2012-14
In all the coffeshops that have opened, I really see this French touch put on everything.

Tom, partner at Coutume Café
Although I’m anglophone, my business partner is French and we’re very much not an anglophone business. We’re trying as hard as we can to install a unique french flavour to the coffee culture.

Channa, owner of Café Loustic
What I wanted was to define a new style of Parisian espresso bar with parisian decor, using the french names rather than the italian or english names.

Paul , roaster/partner of Café Lomi
I think the next step is more awareness and it’s going to be a gradual process of education.

Lacy, roaster at Coutume Café 2012-14
People need to not only experience but understand why we put so much effort into the thousands and thousands of variables that go into great coffee

Aleaume, owner of Café Lomi (french)
We organise weekly workshops on different coffee themes.
People learn about a new coffee topic every week, try different coffees, understand different extraction methods such as aeropress, espresso or latte art.

The idea is to show them all that we can do in this field, what we can taste, discover and reproduce.
And every week a new lesson.

Tom, partner at Coutume Café
All of us specialty coffee actors in Paris, we now have a receptive public. We have a community of followers that are really interested in discovering new developments. So I would say that we all have a strong role to let’s say embark on that development, to improve each aspect as best as we can and to continue to evolve as go. And to involve our public along the way.

In our selection of green coffees when we do sample roasting we’ll invite public members to do cupping.

Hyppolite, Owner of L’Arbre à Café (french)
We are initiating the public to a new way of consuming high quality coffee, giving everybody access to a new range while maintaining the emphasis on quality.

Channa, owner of Café Loustic
Basically inform the public that coffee is exactly the same as wine or cheese it’s produit de terroir. It comes from the land and it’s influenced from a particular patch of territory.

Nicolas, owner of KB Caféshop (french)
We’re seeing more and more french people buy high quality arabica coffee, which clearly shows an awakening to different ways of consuming coffee at different price levels.

Tom, partner at Coutume Café
The french palet is really quite refined

Paul, roaster/partner at Café Lomi
The french have a a strong culture for black coffee and that’s fantastic.

Channa, owner of Café Loustic
We’ll become the number one country in specialty coffee, quite simply because we’re the country that appreciates, that has an intellectual interest in quality produce… and we have the advantage that everyone drinks black coffee.

Aleaume, owner of Café Lomi (french)
Specialty coffee has a bright future ahead, in France as well as in the rest of the world.

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Another Sky: An Uruguayan journey 21
Florida, Montevideo 11100, Uruguay
By Francesco Pistilli
28 Jan 2014

Two men talk through a window at Bar Iberia in Montevideo. 50 years ago Russian and Polish sailors returning from fishing squid and sunfish in the South Atlantic popularized the bar, leaving behind their stories of the sea. Now "Iberia" remains a place where locals talk politics and football all the time, among them trade unionists, activists, workers and sailors. Wine, beer, empanadas and socialism.

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Another Sky: An Uruguayan journey 22
Montevideo, Uruguay
By Francesco Pistilli
25 Jan 2014

"La Murga" is a musical dance theater genre performed in Uruguay during the Carnival season. It comes from a spanish tradition brought to Latin America hundreds of years ago. The main themes revolve around the salient events of the year, a source of strong political and social criticism. With a carnivalesque-mood, "La Murga" espouses protest and freedom through satire and humorous mockery of power.

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Cup of tea
Naivasha, Kenya
By Anna Karatvuo
29 May 2010

In the Kenyan countryside people drink a lot of milktea. This little girl was having tea with her family in a small shack as we drove by and asked for directions.