Following the success of their bubble tea shop, Robin Cohu and Marie Daova have opened their second business, Agora, on Rue Vibert in Le Puy-en-Velay. This shop, dedicated to lovers of fine coffee, represents a new challenge for the couple, who met in the Czech Republic and didn't hesitate to spend three months in Vietnam training and observing current trends.
What made you want to work in Le Puy-en-Velay?
Robin Cohu: My wife and I decided to settle here after visiting several times on vacation. I met her in Prague, Czech Republic, after returning from Canada where I studied. My great-grandparents and grandparents also lived in the area for many years. I know it well because I often came here as a child, and I must say I have a particular fondness for nature.
Was the Boba and bubble tea an opportunity to make yourself known?
Robin Cohu: Yes! We brought a product offering that wasn't available in Le Puy-en-Velay. There are other shops that offer bubble tea, but we felt there weren't any offerings that suited our needs. We thought it was a fairly easy business to launch in terms of investment. We imported products directly from Japan for the matcha and from Vietnam for the bubble tea.
And now the Agora. Why this new shop?
Robin Cohu: To highlight the quality of our coffee products, we've partnered with two top-tier roasters in Lyon and the Czech Republic, a nod, in a way, to our roots. It's also where my wife trained to create the barista-style coffees we used to enjoy in Prague.
What was your training?
Robin Cohu: Before opening Le Bôba and Bubble Tea in September 2024, we left our respective jobs and went to Vietnam for a break. We traveled across the country from north to south to observe what beverages were available and trained in Hanoi at a specialized school.
What types of coffee can be found there?
Robin Cohu: These are specialty coffees. It's new in Le Puy-en-Velay. They're rated over 80 out of 100 by an international association that considers criteria such as taste, aroma, quality, roasting, and origin. It's important to know that specialty coffee comes from a single origin, which is completely different from the regular coffee you find in stores, which is a blend, an assembly of coffees from several regions. Having a coffee from a single origin allows for a well-defined and more precise aroma. The Bolivian coffee we offer has aromas of caramel and chocolate. The Ethiopian coffee is fruitier, with notes of raspberry and strawberry.
A word about the decoration that was chosen for the shop?
Robin Cohu: It's very minimalist. We worked with a local designer, an interior design firm called Prémices Design, based in Le Puy-en-Velay, which works all over France and also in neighboring countries. We wanted to pay homage to the textures of the region, using slate and metal.
Do you also offer some sweet treats?
Robin Cohu: Yes, a few cakes, including a pastry you won't find in Le Puy-en-Velay. It's a croffle, a cross between a croissant and a waffle. It's a specialty that originated in the United States. We serve it with chocolate or strawberry coulis and whipped cream. We also offer some matcha made from recipes you won't find at Le Bôba, as well as bubble tea. And lemonades too.
Who are you targeting?
Robin Cohu: Mainly working people between 20 and 40 years old. We welcome them to our small shop so they can enjoy our coffees. We also offer takeaway to encourage new consumption habits and ensure that people who come to see us leave for work with a quality coffee.
Themes
