Who are we ?
How did Platypus come about?
I've always been drawn to the finer things in life: delicious sourdough bread, craft beer brewed right near my home, a good wine produced by a passionate winemaker. But what truly makes me happy are the moments of sharing and conviviality that arise around these products.
Seven years ago, in a small coffee shop in Sydney, I discovered specialty coffee. It was a real revelation: I would never have imagined that a simple cup of coffee could offer such a richness of aromas!
Since that day, I have never stopped exploring this incredible world. I have visited coffee shops, talked with passionate roasters, shared unforgettable moments with other enthusiasts and discovered new flavors every day, all from these superb beans.
Today, I am proud to have created Platypus to share with you my journey in this world of infinite flavors.
I trained with the best
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Ludovic MAILLARD
Green Coffee & Sensory AnalysisBuyer of green coffee for more than 20 years and now training manager at Maison Jobin, an institution among coffee importers .
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Mikaël PORTANNIER
Coffee selection & quality controlConsultant and trainer for Texture. Mikaël is a Meilleur Ouvrier de France (Best Craftsman of France) in coffee roasting, French Champion 2024 and World Champion 2025 in coffee roasting.
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Antoine PERON
RoastingCoffee roaster at Esperanza Café since its inception. Today, independent trainer and education representative for SCA France* .
SCA Level 2 Certifications
To acquire the necessary skills, I took courses from the SCA (Specialty Coffee Association), recognized as the most comprehensive and respected in the field of specialty coffee.
I am starting this adventure with a solid knowledge base validated by three globally recognized professional certifications.