{"id":231,"date":"2026-11-02T20:17:00","date_gmt":"2026-11-03T01:17:00","guid":{"rendered":"https:\/\/tailthemes.com\/wordpress\/demo\/table-and-type\/v3\/mireille\/drinks\/"},"modified":"2026-11-02T20:17:00","modified_gmt":"2026-11-03T01:17:00","slug":"drinks","status":"publish","type":"page","link":"https:\/\/preview.tailthemes.com\/table-and-type\/drinks\/","title":{"rendered":"Drinks and the grinder"},"content":{"rendered":"
<\/span>\"Carafes

Home<\/a>\/<\/span>Drinks<\/span><\/p>

Drinks and the grinder<\/h1>

Espresso from 07:30, filter on the half hour, and carafes once the candles are lit.<\/p><\/div><\/div><\/section>\n

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\"An<\/figure>\t\t\t\n\t\t\t
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On the grinder<\/span><\/p>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t

A new bag goes on when this one runs out<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t\n\t\t

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The bar<\/p>\n\t\t\t\n\t\t\t\n\t\t\t

One grinder, two bags open<\/em><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t

Nadia dials the espresso in at seven, before the doors, and tastes it again at every change of service. The filter is brewed in small batches so nothing sits on the plate longer than half an hour.<\/p>\n\t\t\t\n\t\t\t\n\t\t\t

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Espresso<\/p>

Sidamo, Ethiopia<\/h3>

Process<\/p>

Washed<\/p><\/div>

Roasted<\/p>

Two streets over, on Mondays<\/p><\/div>

On since<\/p>

Sun 25 Oct<\/p><\/div><\/div><\/div>

Filter<\/p>

Huila, Colombia<\/h3>

Process<\/p>

Natural<\/p><\/div>

Brewed<\/p>

In batches, on the half hour<\/p><\/div>

On since<\/p>

Sun 18 Oct<\/p><\/div><\/div><\/div>\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n<\/section>\n\n\n

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Hour by hour<\/p>\n\t\t\t\n\t\t\t\n\t\t\t

What the bar pours, and when<\/em><\/h2>\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t\n\t\t

Coffee is poured from open to close. The rest of the bar follows the day: a cortado for the go\u00fbter, and wine only after dark.<\/p>\n\t\t\n\t<\/div>\n\t\n\t\n\t

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07:30<\/p>

\"A<\/figure>

The first caf\u00e9 cr\u00e8me<\/h3>

Poured as the door opens, in the wide cup, before the croissants are cool.<\/p><\/div>

10:00<\/p>

\"Filter<\/figure>

Filter on the half hour<\/h3>

Brewed in small batches all day, so nothing sits on the plate for longer than thirty minutes.<\/p><\/div>

15:00<\/p>

\"A<\/figure>

Cortado with the go\u00fbter<\/h3>

Short and milky, for the second batch of kouign-amann at half past two.<\/p><\/div>

17:30<\/p>

\"A<\/figure>

The first carafe<\/h3>

Thursday to Saturday the globes come on and the wine comes out with le souper.<\/p><\/div>

21:30<\/p>

\"The<\/figure>

The last espresso<\/h3>

After the last order the grinder is swept and the machine is backflushed for the morning.<\/p><\/div>\t<\/div>\n\t\n<\/section>\n\n\n

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Caf\u00e9 & boissons<\/h2>

Served at every hour, on every card<\/p><\/span><\/div><\/div>