What if specialty coffee could be discovered like a perfume? This is the exact challenge taken up by 1895 Coffee Designers by Lavazza

Since late May, the sweet scent of coffee has been filling the lobbies of Hôtel de Crillon, A Rosewood Hotel and Mandarin Oriental Lutetia. Lavazza has taken up residence in both of these prestigious addresses. While the delicate aromas float through the air, it is at the bar that the coffee is truly savored... just like a cocktail.

The head bartenders of both luxury hotels have crafted their own creations using the "coffee organ" imagined by 1895 Coffee Designers by Lavazza. This concept is modeled after the perfume organs used by master perfumers ("noses") to compose their fragrances. It revolves around six major aromatic families, ranging from floral to sweet fruits, and citrus to chocolate notes. Each bartender chose two families as a starting point, designing one alcoholic and one non-alcoholic "coffeetail", a long drink and a short drink, all conceived as an extension of the same taste profile.

The experience begins with an olfactory approach: small vials echoing the design codes of perfumery reveal the chosen aroma families. Guided by their senses, guests are instinctively drawn to the creation that matches their personality. Each coffeetail plays with color, textures, and blends, reflecting the specific tones of its aromatic family.

Signature Coffeetails at Hôtel de Crillon, A Rosewood Hotel

Henry Genneson, the Head Bartender, envisioned these two coffeetails as two complementary interpretations of specialty coffee: one fresher, bright, and vibrant; the other deeper, enveloping, and textured. Through these creations, the Head Bartender of Bar Les Ambassadeurs seeks to reveal the natural aromatic profiles of 1895 Coffee Designers by Lavazza coffees. He enhances them with ingredients capable of highlighting their complexity without ever masking their identity.

The first, Éclat de Kafa, is built around Kafa Forest coffee, a 100% Arabica single-origin from Ethiopia, considered one of the historical cradles of coffee. It draws its identity from the heart of the Kaffa forest, where coffee trees still grow naturally in the wild. Here, Henry Genneson chooses to extend the coffee’s natural freshness and aromatic radiance with a recipe combining Kafa cold brew, fresh mint syrup, apple brandy (eau-de-vie de cidre), and sparkling water.

The second, Amande N°10, designed around Flor de Oro coffee, develops a more enveloping texture. This single-origin coffee comes from the Cauca region in Colombia, where the Castillo variety is cultivated using a thermal shock anaerobic process; a signature method of producer Diego Bermudez. This process reveals a unique floral profile laced with notes of honey and black tea. Through a blend of Flor de Oro cold brew, non-alcoholic almond liqueur, Sauvignon Blanc juice, aloe vera, agave, verjuice, and olive brine, Henry Genneson composes a fresh and balanced coffeetail. It is driven by a silky texture and a beautiful harmony of flavors that offer an umami sensation. The almond and nutty, almost oxidative notes extend the natural depth of the coffee, while the verjuice and Sauvignon Blanc bring relief and contrast to its floral and honeyed nuances.

Before serving, both creations are sprayed with a concentrated cold brew mist over the glass, accentuating the coffee notes at first sniff and prolonging the overall sensory experience.

Signature Coffeetails at Bar Joséphine, Mandarin Oriental Lutetia

Originally from Italy and a lifelong coffee enthusiast, Angelo Forte, Bar Manager and creator of the menu, builds his vision of 1895 Coffee Designers by Lavazza around substance, textures, and the sensory experience. For him, the coffee organ imagined by 1895 Coffee Designers by Lavazza naturally extends the work of mixology by allowing coffee to be approached through different aromatic families, like so many distinct profiles and personalities.

Using Flor de Oro, Angelo Forte created Parfum du Verger, a non-alcoholic long drink crafted around cold brew, Chardonnay juice infused with chai tea, a vanilla-cardamom coffee syrup, verjuice, and sparkling water. The combination develops a fresh and luminous interpretation of coffee, where sweet spices, the fruity notes of the Chardonnay, and the crispness of the verjuice gradually reveal its aromatic nuances.

Angelo Forte also composed Abracocoa, a short drink combining rum, cold brew, tonka bean syrup, mango juice, and Amontillado sherry. The goal is to recreate the rich sensations of chocolate without ever using cocoa in the cocktail's actual structure. The warm, spicy notes gain depth, while the tasting experience gradually evolves into a more enveloping and lingering sensation.

The cocktails are served with a dash of cocoa butter, inspired by the frescoes of Bar Joséphine. The tasting unfolds in several stages: the cocktail on its own first, then progressively enriched by this rounder, creamier texture, which gradually transforms the aromatic perception of the coffee.

Discover and taste these exclusive coffeetails now, only at Hôtel de Crillon, A Rosewood Hotel, and Hotel Lutetia.

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