- L’Arbre à Café / Montgolfier
- Made in Durtal, France
- Cup H 5 cm D 6 cm
- Saucer 12 cm
UK & International delivery
View delivery options
Click & Collect
Available from our studio
Revelation is a cup to see the origins of coffee, to grasp the history and the taste, to feel the warm matter in your hands, to smell the multitude of its fragrances, and to taste all the finesse and the organoleptic cleanliness of a chosen liqueur. It was designed to reveal the meaning of coffee, to change its consumption, to take the time and want more.
“In creating Revelation, I wanted to get to the point. Révélation is a cup to see the origins of coffee, to grasp the history and the taste, to feel the warm matter in your hands, to smell the multitude of its fragrances, and to taste all the finesse and the organoleptic cleanliness of a chosen liqueur. It was designed to reveal the meaning of coffee, to change its consumption, to take the time and want more.”
Born from the meeting with Sylvie Amar, and the desire to constantly improve coffee tasting, the Revelation cup offers a new relationship to coffee that involves the pleasure of the eye, the touch, the nose and the mouth. It has been specially designed for the catering industry to make serving coffee an experience.
L’Arbre à Café has chosen Montgolfier, a Living Heritage Company specializing in stoneware and known for the quality of its creations, to craft the Revelation cup.
At the international trade fair ” The Nordic World of Coffee ” in Gothenburg – Sweden, the Revelation cup was awarded first prize for ” Best professional coffee equipment ” 2015.
This event is organized by the SCAE – Speciality Coffee Association of Europe.
The Revelation cup is the result of years of research for Hippolyte Courty. His collaboration with Sylvie Amar for the design of the cup makes it possible to offer the best espresso container in the world. It seems that the challenge was met since all the best baristas came to the Coffee Tree stand to test it!
Its ovoid shape allows the first oils in the coffee to be retained and to form a very intense crema. The cup thus reveals the coffee produced by extraction. The outer shape is a soft form that fits perfectly in the palm of the hand during tasting.
He recognises himself well in Aurélien’s incipit, Aragon’s novel: “The first time Aurélien saw Bérénice, he found her frankly ugly”. He had in his mouth only fermenting, burnt, rubbery aromas, alcohol volatiles as in wine, fragrances reminiscent of hydrocarbons. It must be said that the man has a delicate palate. He is the heir of a line of art cutlers and has been a food critic, tasting trainer and winemaker’s agent. In other words, for him, eating is an act of civilization. In another life, he also taught medieval history and then general history, but in Italian.
A specialist in the Middle Ages, he sees the world only as a continuum, the past nourishing the present, the present bearing the seeds of the future. A book devourer, he approached coffee with the same thirst to exhaust the subject, hoping above all never to succeed. But first he had to overcome his disgust. This was done by the grace of a cup filled with a plantation coffee from Guatemala, a Pulcal, Caturra Arabica from the Fraijanes region, a high-altitude volcanic area. A new world was opening up to him, which he has not stopped exploring ever since.
When in 2009, L’Arbre à Café was born in Paris, it immediately took part in a movement that began on the West Coast of the United States in the 1990s, and in Australia and the Scandinavian countries at the dawn of the new millennium. This movement was slow to find a foothold in France, and was strongly influenced by Anglo-Saxon identities.
L’Arbre à Café was then a pioneer in France because the brand was dedicated solely to specialty coffees, the cream of the genre.
Better still, it has established itself in the world as a scout because, inspired by the great wines of Burgundy and Alsace, it only works with mono-varietal, mono-fermented coffees, bought directly from the producers, and grown mainly in bio-dynamics.
But above all, far from sticking to a global trend of magnifying acidity, milky and aromatic intensity, L’Arbre à Café develops a French taste, a New French Art of Coffee based on balance and complexity, just like great wines and great dishes. The company roasts its own coffees, using the latest technical advances and the most advanced craftsmanship. The aim is to reveal the organoleptic singularities of each of the coffees, and not to be carried along by a current.