Coffee & Tea

Coffee and tea occupy a quiet but carefully curated corner of the shop. Since 1951, at 58 rue Tiquetonne, we've always believed that the end of a good meal deserves just as much attention as the meal itself. Specialty coffees from small Parisian roasters, loose-leaf teas (green, black, white, oolong, smoked, flavored), herbal infusions, rooibos, maté… Everything you need to linger over a counter lunch or ease into a morning.

The coffee and tea market has undergone a quiet revolution over the past twenty years: the rise of specialty coffee, the return of loose-leaf teas, and the rediscovery of terroir (Yunnan, Darjeeling, Wuyi, Yirgacheffe). We follow that movement with a tight, demanding selection — rather than a wall of 200 references we couldn't stand behind.

Choosing the Right Specialty Coffee and Loose-Leaf Tea

Specialty coffee is coffee scored 80/100 or above by the Specialty Coffee Association (SCA). In practice: 100% arabica beans, origin traceable to the farm or cooperative, recently roasted (ideally within 2 months of the roast date), with that date printed on the bag. The opposite of the "commodity" coffee found in supermarkets, where origin disappears into opaque blends.

Key criteria for coffee:

• Identified origin: Ethiopia Yirgacheffe (floral notes), Colombia Huila (balanced), Brazil Cerrado (chocolaty), Kenya Nyeri (bright and tangy)
• Processing method: washed (bright, clean), natural (fruity, intense), honey (a balance of both)
• Roast profile: light for filter brewing, medium for modern espresso, dark for classic Italian espresso
• Roast date: best consumed between 2 weeks and 2 months after roasting

For loose-leaf tea, we look at the appearance of the leaves (whole, broken, crushed), origin, vintage for fine teas, and freshness (a green tea loses 50% of its aromas within 12 months).

Our Selection at G. Detou

A few key families on our shelves.

Whole-bean coffees: Ethiopia Yirgacheffe washed, Colombia Huila, Brazil Cerrado, Kenya AA, Guatemala Antigua, Costa Rica Tarrazu, plus a few house blends for espresso. Recently roasted, date clearly marked.

Ground coffees: for those without a grinder, filter or espresso grind available on request. A word of caution: ground coffee oxidizes within 7 to 14 days, so smaller formats are always the better choice.

Nespresso-compatible capsules from independent roasters for those who value simplicity.

Green teas: Japanese Sencha, Gyokuro, ceremonial Matcha, Chinese Long Jing, flavored green teas (jasmine, mint, lemon).

Black teas: Darjeeling First Flush and Second Flush, Assam, Ceylon, Yunnan, Earl Grey with natural bergamot, English Breakfast.

Oolongs: Tie Guan Yin from China, Taiwanese oolongs (Dong Ding, Ali Shan).

White teas: Bai Mu Dan, Silver Needle.

Smoked and compressed teas: Lapsang Souchong, Pu-erh sheng and shou.

Herbal infusions and rooibos: verbena, linden, chamomile, peppermint, plain and flavored rooibos, Argentine maté, Ayurvedic blends.

Beyond coffee and tea, the "end of meal" section flows naturally into chocolate: we particularly love pairing a specialty coffee with a square of Valrhona Guanaja 70%, or a smoky Lapsang Souchong with a medium-percentage Barry chocolate. For accompanying pastries (shortbread, financiers, Viennese biscuits), we draw on the Weiss and Callebaut ingredients from our baking aisle. And for culinary schools and professional establishments running tea and coffee pairing sessions, we maintain sufficient regular stock to support tasting workshops.

Brewing and Preparation

Every coffee and every tea calls for its own technique. For coffee:

• V60 filter: medium grind, 60 g of coffee per liter, water at 92–94 °C, 3 minutes
• Espresso: fine grind, 18 g in for 36 g extracted, 25–30 seconds
• French press: coarse grind, 60 g/liter, steep 4 minutes, water at 93 °C
• AeroPress: medium-fine grind, 15–17 g for 200 ml, 1–2 minutes

For teas, brewing temperature changes everything:

• Green tea: 70–80 °C, 1–2 minutes (never boiling water, or it turns bitter)
• Black tea: 90–95 °C, 3–5 minutes
• Oolong: 85–95 °C, 2–4 minutes, multiple infusions possible
• White tea: 75–85 °C, 4–7 minutes
• Pu-erh: 95–100 °C, multiple short infusions of 30 seconds to 1 minute
• Herbal infusions: boiling water, 5–10 minutes

When it comes to pairings, a Yirgacheffe is a superb match for a buttery pastry. A Darjeeling First Flush pairs beautifully with a vanilla shortbread. A smoky Lapsang Souchong is wonderful alongside a blue cheese board. Matcha calls for Japanese sweets (mochi, dorayaki).

Storage and Best Practices

Coffee and tea are delicate. A few ground rules:

• Whole-bean coffee: airtight bag with a one-way valve, stored at room temperature, to be consumed within 2 months of roasting
• Ground coffee: 7 to 14 days maximum after grinding (oxidation is rapid)
• Never refrigerate coffee: moisture and odors will ruin it
• Loose-leaf tea: opaque airtight tin, away from light and strong odors; 12 months for green tea, 2–3 years for black tea, indefinitely for pu-erh shou
• Matcha: refrigerate once opened, consume within a month

When it comes to preparation, water matters enormously. Water that is too hard will flatten the aromas of coffee and produce a cloudy tea. Filtered water or a low-mineral spring water (Volvic, Mont Roucous) makes an immediate and noticeable difference.

History and G. Detou Expertise

58 rue Tiquetonne has no ambition to compete with the neighborhood's specialist roasters (Coutume, La Caféothèque, Café Lomi). Our role, since 1951, is rather to offer a coherent selection for customers doing a full sweep of the shop: you pick up chocolate, dried fruits, spices, and leave with a great coffee and a tea for the afternoon.

We've built relationships with a few artisan Parisian roasters who supply us with fresh references. On the tea side, we work with a historic French house that selects teas directly at the source. It may not be our most exhaustive section, but we stand behind every single reference — if you ask us about a particular Yunnan or a Taiwanese oolong, we'll have an answer for you.

FAQ — Coffees and Teas

What is specialty coffee?

Coffee scored 80/100 or above by the SCA (Specialty Coffee Association), 100% arabica, with traceable origin down to the producer and a recent roast date printed on the bag. As opposed to commodity supermarket blends.

Should I buy whole-bean or ground coffee?

Whole-bean, without hesitation — grind just before brewing. Ground coffee loses 50% of its aromas within a week. A conical burr grinder (60–150 €) is a game-changer.

How do I brew green tea without bitterness?

Water at 70–80 °C (never boiling), 1 to 2 minutes maximum. If your tea turns bitter, the water was too hot or the steep was too long.

What is the difference between Darjeeling First Flush and Second Flush?

First Flush (spring harvest, March–April) is light, floral, almost green in character. Second Flush (summer harvest, May–June) is fuller-bodied, fruity, with characteristic muscatel notes.

Does matcha keep for a long time?

No. Once opened, matcha oxidizes quickly and loses its vibrant green color. Store in the refrigerator in an airtight tin and consume within a month.

What water should I use for tea and coffee?

Low-mineral water (Volvic, Mont Roucous) or filtered water. Avoid hard water — it flattens the aromas and leaves a film on the surface.

Do you sell coffee in bulk for restaurants?

Yes, several references available in 1 kg bags for restaurants and offices. For professional pricing, create your account on our Pro Access page.

What is a pu-erh shou and a pu-erh sheng?

The sheng is a raw pu-erh that improves with age, much like a fine wine. The shou is a post-fermented pu-erh developed in 1973 through an accelerated process: ready to drink right away, with earthier, woodier notes.

Coffee/tea and pastry pairings

A great coffee or tea deserves an equally great accompaniment. Here are a few pairings we're happy to recommend:

• Dark-roast Italian espresso + almond cantuccini (dip them straight into the cup)
• Ethiopian Yirgacheffe filter coffee + salted-butter sablé breton
• Darjeeling First Flush + almond financier
• Earl Grey + raisin scone + clotted cream + raspberry jam
• Matcha + dorayaki with red azuki bean paste
• Pu-erh shou + peanut mochi
• Vanilla rooibos + dark chocolate cookies
• Verveine du Velay + lemon madeleines

The idea isn't to over-codify things, but to keep one simple principle in mind: bold coffee/tea = assertive pastry, delicate coffee/tea = subtle pastry. The rest is discovered through experience.

Going further

Coffee and tea open the door to the art of ending a meal beautifully. Browse the Chocolates & Confectionery category for perfect accompaniments (a Yirgacheffe alongside a square of Guanaja 70% is quite an experience). And of course, stop by one of our stores, in Paris or in Lyon. ☕