POV- A Lunch Rush at a Cafe in Paris
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- Опубліковано 27 вер 2024
- 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:
18g of Espresso in to 48ml of Espresso out.
There is a 20 second pre infusion at 0.5-0.7 bars before a 7 bar pull between 18-22 seconds.
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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This is so cool! I love all the different locations each week!
Thanks for watching!
Broo Evolved from London to pariss LETS GOOOO!!!
Let’s goooooo!
We ask, you deliver. Legend😎
Enjoy!
from a viewers perspective, the employees and owners im assuming, were very kind. im french was able to pick up on some things that made me certain they loved you there
That’s great to hear! Everyone was so nice to me there, such a great experience!
Great video as always! I appreciate you sharing the recipe you've done in the cafe and it can bring additional knowledge for us who are still do quite lot of learning in this craft. Appreciate you man and keep doing great as always!
Thanks mate, glad you enjoyed the recipe! I’ll definitely make sure to include it more often!
Starbucks in America with all their sugar could never! Which is why I don't like them and I make my own coffee. 😘 I love your content. It shows good quality coffee. Something us Americans take for granted. ☕
Thanks for watching! Hopefully I can come and test out some nice cafes in America soon!
Starbucks I used to think was good...then bought my own machine and started exploring beans... Had a Starbucks on road other week and it tasted bad...very bad...kind of like when I first had coffee and it was instant powder then I went to a more premium powder..then I went to Starbucks...there's just levels.
Love it! Officially my new favorite content to watch! Thank you❤
These videos are fantastic, I have been sitting trying to write an essay for the past 6 hours and only wrote about a page of decent information. Turned on the vids and the ideas came flowing like the coffee. Keep up the awesome work!
Sheshhh, that setup in this cafe was absolutely insane (in a positive way of course), all of the machines are just extraordinary, i thought that having the MAHLKÖNIG E65S GBW along with slayer was already freaking amazing, but they even got 2 other option-o grinders and an e43s? bruh that's just beyond "speciality" man
Another amazing ☕ POV !!!
More to come!
You always make it look so easy 👌
I spent the first few days here learning all the brand standards and workflow before filming. Glad it’s shows in the final videos!
These videos are so good and I don't even know why 😅Keep up the good work, Connor!
Great content as usual 👏
Hello! I’m from Australia and I just want to say how amazing your content is. I’m a 13 year old who’s getting into the coffee world and, I must say, it’s a wonderful world to be in. You seem like such a nice man who people just want to be around, you even seem to enjoy what you do which is very important. I expected to see you have like 4 million subscribers, but no, it’s often the great content that doesn’t get noticed. You have had a wonderful impact on my journey to coffee and I expect to become a barista just like you, mate. Love from Australia!
My God! Was this slightly organized chaos or what? 😂😂 Still, I thoroughly enjoyed it & glad you had the opportunity to work in the country that started it all in terms of espresso & the barista craft in general. ☕👍
Thanks for watching mate! More to come from this cafe soon…
thx man, go to your vids to improve our coffees, AU
Haha !! It's so funny, I'm passionate french coffee and I'm enjoye to watch your video make in France !
Thanks for the detailed description! That's so interesting about the recipes and under extraction
No problem, I thought it was so interesting they were going into this level of detail for every drink!
Paris! OOOOH LALA! Just what I need, thank you
Enjoy!
Woah! How'd this opportunity come about? Didn't expect a vid from paris!
It was actually from a regular I used to know at a cafe in Cardiff, he got me in touch with a friend of his
how can you work in this mess? not even a proper place for a tray to put the coffees ready to go?
Professionals persevere.
worth it to be in paris
@@envy5664 Paris is over rated. Expensive place, rude people, pollution, insecurity. Paris is not the same place that appear in "Emily in Paris". Sorry i am french :)
Bro out here doing side quests😍
how long does the espresso sit? at Starbucks we don't use it after 10 seconds unless being shocked by ice or sugar. genuinely curious!
Starbucks tells their employees that espressos go bad after they sit. That is absolutely not true. Try tasting your shots, one that's cooled off for a few minutes and another that's within your "good shot" time frame. If you truly like espresso, you should notice that your cooled off shot is just fine!
If it tastes like shit, then the shot was shit to start off with.
It does get acidic when it cools down. The flavor profile changes
They can sit for a maximum of 20 mins, espresso generally should be left to cool before drinking anyway. I actually used to work at Starbucks and was also fooled by the 10 second rule- spoiler alert 🚨 they just want you to work faster…
How do you remember all those orders at once ?
They are written on the tickets behind me as a reminder, luckily I know enough French to understand 😅
Which Terres de Café is this ? I’d like to drop in and try it !!😊
It’s there flagship store near bastille
Seems like a mess of a work area compared to other cafe's you have worked at.
I gonna give you a challenge
If you Don't hit 100k before my birthday witch is the 27th October
You must shave your beard and your mustache
Hell no lol
is it me or the layout of the shop is kinda not optimised
awesome shop! Option-O grinders Auto Comb etc etc these guys rock
So awesome mate! Had a blast working here
I really enjoy watching your videos and I have learned a lot from watching your videos. I am look for barista work. If you have any job vacancy then please let me know.😊😊😊
Where is this cafe?
no fucking way holy crap
👍👍💖💖
Excellent
Thanks!