This is Terres de Cafe. A high end speciality cafe in the heart of Paris. Not just that, Terres de Cafe is also a Roastery and have won multiple awards in various Speciality Coffee Association competitions such as the Ibrik (Turkish coffee) world championship.

I was fortunate enough to be able to work in there flagship store for a few days this week and captured some great coffees! One important thing to know is that their house espresso for all base espresso drinks is changed everyday and the barista on shift will dial in the recipe before they open.

Todays recipe is as follows:

19g of Espresso in to 44ml of Espresso out.
There is a 20 second pre infusion at 0.5-0.7 bars before a 7 bar pull between 19-23seconds.
The brew temperature for this espresso is 91 Degrees Celsius.

Cappuccinos are a Single Shot and are under extracted at 17.5ml of Espresso out
Flat whites are a Double Shot but under extracted at 30ml of Espresso out
Machiattos and iced drinks are a Single Shot but under extracted to 15ml of Espresso out

All milk based drinks are under extracted. This is because the later stages of espresso extraction bring out more sweetness from the coffee, therefore the natural sweetness of the milk balances the shot better if it is under extracted.


This level of care with every single drink on the menu is something I haven't seen before in a cafe and it was an amazing experience. There is plenty more to come from this cafe so I hope you enjoy!

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