One of many few skilled roasters in Paris can also be a warehouse-y espresso store open to the keen public prepared to trek to the 18th. It’s well worth the journey for espresso geeks, or freelancers in search of an informal place to camp out. Espresso choices change on a regular basis based mostly on what’s being freshly roasted on-site.
— Catherine Down, October 2013
Sensible info
Handle: 3b rue Marcadet, 75018
Nearest transport: Marcadet-Poissonniers (4,12), Marx Dormoy (12)
Hours: Open on daily basis
Phone: 09 51 27 46 31
Common value for lunch: 10-19€
Type of delicacies: Soups/salads/sandwiches
Web site Fb
Critiques of curiosity
Le Figaro (2014) “Malgré sa localisation excentrée, ce espresso store est l’un des plus agréables de Paris, avec sa vaste salle au look très brooklynien (canapé en cuir, desk d’hôte et tuyauterie apparente). La carte des cafés – torréfiés sur place dans l’atelier caché au fond et servis dans une vaisselle classic du meilleur effet – est impressionnante. La boisson choisie (expresso, cappuccino, filtre, Chemex ou Aeropress) est déclinée avec plusieurs blends de différentes origines. Le vrai plus? Une carte détaillant les particularités de la variété choisie est distribuée avec la cafetière.”
Fulgurances (2013) “Revelation of the day: blue-cheese espresso, and it’s being served on the Café Lomi. Think about; a spoonful of melt-in-your-mouth cheese dipped in a velvety espresso with hints of chocolate.”
Lindsey Tramuta-Morel (2013) “A small roastery within the 18th arrondissement that does double obligation as a preferred café; specialised within the Chemex pour-over but additionally serves recent juices and pastries. Workshops typically provided on the weekends (examine the web site!).”
Eater (2013) “Café Lomi is a smaller roaster within the 18th arrondissement specializing in chemex pour-over. You should definitely cease by for breakfast and take a look at their house-made granola over fromage blanc.”
Time Out (2012) “Lomi is one in every of an growing variety of Franco-Australian collaborations, owned by Aleaume Paturle, who picked up the espresso bug making espressos in San Diego, and Aussie barista Paul Arnephy, who gained the Latte Artwork award for finest inventive use of milk in espresso designs. Each journey extensively to go to espresso plantations and comply with the seasonal harvests, importing beans from round 20 nations.”
New York Occasions (2012) “A microroaster began in 2010 by Aleaume Paturle (nickname: Lomi) lately moved to a bigger facility subsequent to the practice tracks that feed into the Gare du Nord — it’s a trek to get to this a part of the 18 Arrondissement from the middle of the town, however the espresso children will make the pilgrimage. The espresso bar is within the entrance, subsequent to the coaching lab. The roasts at Café Lomi are lighter than the ashy beans you often discover in Paris; the coffees shiny and clear.”
Le Fooding (2012) “Un des rares ateliers de torréfaction de Paris. Mais consideration, torréfaction légère, « à l’australienne », pour respecter l’arôme des grains verts. Et depuis peu, espresso bar dans une grande et belle salle de dégustation, murs en béton, plancher bois et coin pâtisserie, avec cheesecake, gâteau au yaourt, scones, muffins, shortbreads, tartes et sandwichs, tout ça réalisé par Maribel.”
Good Espresso in Paris (2012) “Café Lomi is certainly my favorite café in Paris. Between the situation, the employees, the standard of the espresso, the ambiance and the value, you simply can’t go unsuitable.”
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