Coutume Café

Coutume: Paris's Pioneering Coffee Laboratory

Coutume pioneered Paris's third-wave coffee movement, establishing itself as one of the city's first specialty roasters. Co-founder Antoine Nétien earned the "Meilleur Torréfacteur de France" award in 2011, the year Coutume opened. Alongside Australian founder Tom Clark, who introduced Anglophone specialty coffee culture to Paris, Coutume cultivated a distinctive identity.

Their original rue de Babylone café, designed by CUT architectures, embodies this spirit, resembling a sophisticated coffee laboratory with pristine white tiles, stainless steel, and scientific glassware, underscoring their technical precision within a classic Parisian interior.

The pursuit of exceptional coffee is evident in Coutume's meticulous sourcing of rare varietals, such as the Gesha from Colombia, with detailed origin and terroir information. Their dedication extends to diverse brewing methods, from classic espresso on a high-end La Marzocco Strada machine to less common techniques like siphon and a 24-hour cold drip process, showcasing a profound exploration of extraction.

Beyond the brew, Coutume elevates the experience through a unique collaboration with pastry chef François Daubinet, offering a fusion of haute pâtisserie and specialty coffee under the iconic dome of Galeries Lafayette Paris Haussmann.