CUT Architectures designed the interiors of Coutume Cafe; also an in-house coffee roastery were some of the finest beans are roasted in a technologically advanced espresso machine fusing artistry and science, overseen by Meilleur Torrefacteur de France 2011 (best roaster in France), Antoine Netien.
Make sure to check out this article by Adam Wayda of Paris Pâtisseries for a detailed overview of how the beans are roasted and behind-the-scenes photos with Antoine Netien.
Co-founder Tom Clark describes Coutume Café as “a Haussmannian Paris apartment with a laboratory.”
You enter the café through an old shop door and walk on oak flooring; into a Parisian atmosphere with high ceilings, moldings, and columns. The décor revolves around a “coffee laboratory” concept; with square white tiles, grid lighting, stainless steel, industrial plastic curtains and laboratory glassware.
Architects: CUT Architectures
Collaborators: Benjamin Clarens & Yann Martin Architects
47 Rue de Babylone
photo credits: pocketfork, Paris Pâtisseries, CUT Architectures / © David Foessel