Marcel Proust's housekeeper Céleste Albaret recounts preparing the boss's coffee:
It was a ritual. First, only Corcellet coffee could be used, and it had to be bought at a shop in rue de Lévis in the seventeenth arrondissement where it was roasted, to make sure it was fresh and had lost none of its aroma. The filter, too, had to be Corcellet. Even the little tray was from Corcellet.The Corcellet family opened une épicerie fine, a fine-foods store, a delicatessen, in Paris in 1787. As late as 1983, there was a Corcellet (Paul) roasting coffee at his Parisian store. Céline de Pierredon-Corcellet, Paul's daughter, now runs SOPROVAL (Société Provençale d'Alimentation de Luxe) in Provence, producing mustards, oils, spices, and vinegars. No coffee alas.
Céleste Albaret, Monsieur Proust, translated by Barbara Bray (New York: New York Review Books, 2003), 22.
A trip to Google Book Search suggests that Proust was hardly unusual in his devotion to Corcellet coffee:
From Galignani's New Paris Guide, for 1852: Compiled from the Best Authorities, Revised and Verified by Personal Inspection, and Arranged on an Entirely New Plan (Paris: A. and W. Galignani, 1852), 594.
June 2: Now there's more on Proust's coffee.
Paul Corcollet (1910–1993) (The Independent)
SOPROVAL (company history)
Proust's letters to Céleste Albaret at auction (with coffee stains)
All Proust posts (via Delicious)