POV- Pulling Espresso's in Paris
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- čas přidán 29. 03. 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:
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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something I always really appreciate is that your camera is always focused on what you’re doing, not who you are talking to. It gives the people who talk to you some privacy, and makes sure that anyone who might not want to be in the video isn’t accidentally going to be in it. It also allows us to better focus on your craft, which is super useful for both relaxation and for reference! Thanks for continuing to put these out, I love the background sounds of a small cafe like this, and I love watching you really pay attention to pulling the perfect shot. Thanks for this
I think it’s best to give people on the cafe their privacy, glad you appreciate it too! Thanks for watching!
Listening to the conversations while watching you preparing coffee drinks, man, the people there are so nice and polite especially the lady you're working with. And the way you explained how they make their coffee drinks taught me a lot too, they are really passionate in this craft and they're not just any common coffee shop. Thank you for sharing!
Thanks for watching mate! There were so many lovely people at this place!
I may be wrong but this seems the most complicated workspace I've seen you in yet. So much going on & a lot of equipment in use. You did an amazing job there! ☕👍
Definitely! The best cafe I’ve worked at I think!
I bought myself an Espresso machine and holy man, to do what you do is amazing. Still tinkering but I love it so very much. Thank you for making my world amazing!
Amazing! Hope you have fun with your machine! Thanks for watching
Bro, really... Me, someone with PTSD, with alot of stress going on + a big coffee ''guy'', these kinds video's give's me so much relax/calm before going to sleep for example... Keep these video's coming man!
Glad these videos can help mate, thanks for watching!
I’m French and it’s been a while i’m watching your channel ! I’m so happy to see you in Paris :D
You are motivating me so much man. Please never stop making these kind of videos. I learn a lot!
thank you for such videos! they are very nice to put on the background❤
57:45 that glitching i feel you man, often happen when i'm on a shift😂
Amazing, thanks as always for sharing
My pleasure!
Great atmosphere
Such a great place to work!
WOW, Amazing😍
the remainder cup is genius. but would the next logical evolution be to dump the remaining grounds in the fresh basket, and then pull out the excess from the fresh grounds?
The grinder automatically assumes there is no coffee in the basket so it wouldn’t weigh it reliably. It would waste time this way I think
Waiting for the day where you finally come visit Melbourne 😁☕️
Maybe one day!
I can look at it forever :D
I'm surprised that you still weigh the portafilter after using a Mahlkonig GBW grinder. The whole purpose of that grinder is to remove the weighing process. The ones I've seen used are very consistent and accurate within 0.1 gms
Probably just habit at this point, given all the other places he’s worked so far
This place just wants to make sure 100%
from ur experience, how does the slayer espresso machine feels than another machine you've used?
oh this is sweet. thought the last video was the only paris footage we were gonna get
Potentially a few more….
How do you like working on the Slayer compared to a La Marzocco Connor?
I absolutely loved the slayer, I think I would personally pick a slayer but it is insanely expensive
@@ConnorDoesCoffeethe slayer is a beauty and the paddle looks fun. The cup clearance tho would be my only complaint in my opinion but nonetheless would be a treat to work on.
Never seen anyone use WDT in a cafe before
Yippeeeeee :D
Why do you put the portafilter back after throwing the grounds? Is it to preheat it or?
it keeps it warm and it just reduces clutter
Correct ^
It should always stay in the machine apart from when you’re putting more coffee in. It helps extraction to keep it hot
🎉🎉👍👍
What coffee machine is that bro?
What do use to film
I just have a question, after the coffee beans get grounded, doesn’t it get a rusty flavor if you don’t use it in the moment, won’t using the remainder of other drinks affect the flavor of the drink?
They will lose there flavour after a little bit of time but not this short a period
Whats the price of a single and a double expresso there? does anyone knows?
8:59 i found out myself! its 3.90 eur for a expresso double if anyone else was wondering.
Not a single rude French? Huh, what kind of a dream is this xD.
💓Your clip
Thanks!
Ugh Connor...where's your ring?