Would you like to know all the subtleties of coffee? How about becoming a "Coffee Roaster for a Day"? The Greater Reims Tourist Office and Cafés Miguel de Champfleury have concocted an unparalleled immersive experience for you. An authentic journey between aromas and flavors, at the end of which the intricacies of coffee will hold no secrets for you.
To become a "Coffee Roaster for a Day" is to plunge into an exceptional world, where passion, sharing and know-how are the key words. Live this immersion for 2 hours, and open the doors of the Miguel Coffee workshop. Your host will share with you the history of coffee, and will pass on family values that have been preserved for generations.
You willalso discover the principles of the roasting process: how to use a roasting machine, how to select and weigh coffee, and how to label it.At the end of the workshop, you will have learned the art of sublimating coffee and revealing its aromas.
With amaximum of 8 participants, the session also offers a sensory experience. Put your senses to the test through a tasting and a blind test of coffees. As a bonus, you will leave with a package of coffee to enjoy at home!
- Average duration 2 hours
- Languages spoken French
- Difficulty Suitable for all
From 01.01.2022 to 31.12.2022
Reduced rate (under 12 years old) : 15€.
Groups up to 8 people maximum.
- Une visite de l’atelier : découverte d’une machine de torréfaction et présentation des principes de torréfaction
- Une dégustation et test à l’aveugle, pour mettre à l’épreuve vos sens
- Un paquet de café offert
- Transfert Reims-Champfleury non inclus
Wednesdays and Thursdays at 2pm.
- A participative workshop and a discovery of a family minded roaster
- A total immersion in the heart of the roaster's profession
- A tasting workshop at the end of the visit, with a free packet of coffee
Cafés Miguel
A wide range of coffee roasted in the purest tradition of craftsmanship, to preserve the aromas of carefully selected beans: the assurance of successful tastings.
Cafés Miguel is four generations of experience in the coffee business, from planting to roasting to trading. It is in the metamorphosis of the bean and in the revelation of the tastes that we chose to exercise. The beauty of the green bean that turns yellow and then brown, the smell of the freshly roasted coffee, the touch of the bean coming out of the roaster while still hot, are all exaltations of the senses that only ask to end up in a careful tasting.
51500 CHAMPFLEURY