Terres de Café — Restaurant in Paris

I have tried their cold brew coffee with “CHANIA ESTATE French Mission - Neutral”. Super nice. For me, the best cold brew in my life. Basically they are directly communicate with coffee farm also they teach and learn at once with farm. Surprisingly, they are trying to find the best way of roast for each beans to taking so much time, not just heating phase of roast, they are focusing on the first phase to crop and dry raw coffee beans. They experiment in many ways and reach the best way to crop, dry, heat, brew.. not only that but also more precise phase, and they research a lot. That’s artisanal coffee beans team. Not just roasters, not just brewers, not just barista, they beyond the level every of them. This is kind of fourth wave of coffee. Focusing on every phase from to grow beans to brewing.

Poppy seeds cake was so nice as well.

This place feels like authentic pub, so you can enjoy the wooden counter bar to talk with staff also chill to chat with your friends at the table which feels like a barrels table at pub. It’s hard to play the game printed on the table, because you need extra stuff to play it. It’s just graphic but...

Terres de Café run by Christophe Servelle and Emmanuel Issaurat Is Quite Simply One Of the First Premium Coffee Consumer Retailer Of The World and they deliver the same top quality consistently, whether it's on the Blue Mountain top or some rare Java coffee. My own personal favorite in the morning is Linda Cerrado from Brazil . . . In the afternoon, I like an African complexity while in the evening, I favor Monsooned Malabar, which is low in caffeine. Monsooned Malabar is a process applied to coffee beans. The harvested beans are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a smooth brew with a practically neutral pH balance.[1] The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India's Geographical Indications of Goods ActThe name Monsooned Malabar is derived from exposure to the monsoon winds of the Malabar coast.

The blend is heavy bodied, pungent, and considered to be dry with a musty, chocolatey aroma and notes of...

Incompetence and arrogance is never a winning combination.

Instead of the cappuccino we ordered, we received a mixture of espresso and lukewarm milk covered with a thin layer of foam and the signature rosetta just enough to make it pretend to be a handcrafted specialty drink. I took it back to the counter and complained but the barista gave me a lecture on the latte-like cappuccino style of the house rather than offering a solution. I had no other option than leaving his “lattecino” on the counter and leave.

I know that specialty coffee shops have a different style than the classic Italian one but there is always (micro)foam involved and the coffee is around 60 degrees celsius warm.

I have been to their other coffee shop around the corner several times and always had excellent coffee - made and served by friendly people.

I would not recommend this Terres de Cafe to anyone. Walk a few meters not to waste your money and...