Strecker & Maillard
⚡️ Ships in less than 48h
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2022
The "coffee moment", this essential moment for many of us, when time slows down to enjoy a comforting and soothing cup.
Stumbled upon a really good cup of coffee during a trip to Europe, Anthony Cange took a slap. "So this is coffee!?"
This curiosity about this fabulous nectar quickly turned into a passion where he understood that roasting is the key step in the creation of coffee aromas.
Anthony thought up and set up the company Strecker & Maillard so that roasting is no longer a question of compromise, but of sharing and initiation to coffee.
Its objective, to open up all the aromatic characteristics of a coffee bean so that each drinker finds coffee to suit his palate.
Strecker and Maillard are the names of the two major chemical reactions taking place during coffee roasting (from the two chemists who gave their name to these chemical reactions, Adolph Strecker (1822-1871) and Louis Camille Maillard (1878-1936) One affects the color of the bean, the other the creation of aromas.
The tastes and colors of coffee, this is the Strecker & Maillard project!
Stumbled upon a really good cup of coffee during a trip to Europe, Anthony Cange took a slap. "So this is coffee!?"
This curiosity about this fabulous nectar quickly turned into a passion where he understood that roasting is the key step in the creation of coffee aromas.
Anthony thought up and set up the company Strecker & Maillard so that roasting is no longer a question of compromise, but of sharing and initiation to coffee.
Its objective, to open up all the aromatic characteristics of a coffee bean so that each drinker finds coffee to suit his palate.
Strecker and Maillard are the names of the two major chemical reactions taking place during coffee roasting (from the two chemists who gave their name to these chemical reactions, Adolph Strecker (1822-1871) and Louis Camille Maillard (1878-1936) One affects the color of the bean, the other the creation of aromas.
The tastes and colors of coffee, this is the Strecker & Maillard project!
