Located at the intersections of rue de Valance, avenue des Gobelins, and rue Claude Bernard, the Brûlerie des Gobelins sports a handsome new façade. (The last time I wrote about this establishment was in January 2025.)
When I passed by last Saturday, I noticed that they were featuring Tanzanie Tumaini. The sign in front of the store indicated that the coffee beans are washed Arabica from the northeast section of that country, near Kilimanjaro, and are cultivated in volcanic soil. The tasting observations described the coffee as having balanced acidity with notes of tropical fruits and milk chocolate.
Intrigued, I stepped inside and purchased a 250-gram bag of the whole-bean coffee. Maxime, the manager, suggested that since the coffee had been freshly roasted that day, I should wait three days for the coffee beans to release their CO2 before I prepared any coffee. So, I waited…
On Wednesday, I prepared my first cup of espresso, using my 9Barista stove-top espresso machine. I was pleased that, cup after cup, the machine produced a 40 – 45g espresso with a fine crema.
After tasting several cups over a period of several days, I determined that the intense flavor I was experiencing was sour red fruit with mellow acidity. I was unable to taste the milk chocolate flavor that the sandwich board claimed for the coffee.
Brûlerie des Gobelins
2, avenue des Gobelins
75005 Paris
