Imagine walking into a neighborhood café where everybody knows your name and they’re always glad you came because the barista and fellow customers understand that making your way in the world today takes everything you’ve got and taking a break from all your worries sure would help a lot.
[19 rue du Pont aux Choux 75003 (Paris, France; 3rd district)]
Having opened in 2014, Boot Café is the new kid on the Paris coffee block, and like the revolutionary youth of today, it’s trooop coool. What more can you say about a café housed in a vintage cordonnerie (i.e., shoe repair shop) with the original 19th C doors in tact?
Quality of Service:
Magnifique. The bar at Boot is manned by one barista; so, you are ensured to receive the ultimate personalized service. In my case, I was welcomed and served by a charming young English woman who waited patiently for my order and entertained mon pas bien français.
Quality of Product:
I ordered a café crème (4 euros, 500 yen, 5 dollars) and a bagel with cream cheese and jam (4 euros, 500 yen, 5 dollars). The espresso is Brazil Sitio Cachoerinha from Berlin’s Five Elephant; rich, smooth, and chocolaty. I’m not usually fond of bagels, but these bagels were definitely made with love from local food hub, Bob’s Bake Shop.
Quality of Atmosphere:
Stay for an hour and you’ll learn just how small the Parisian cafe community is. Everyone knows everyone. Not surprising for a closet-sized café with one barista and three tables. Like an episode of Cheers, the usual customers walk in like clockwork, greet the barista by name, and give a run down of the local café gossip over their brew of choice. Who’s hiring, who’s leaving, who’s dating, who’s new, who’s weird, etc..
This cafe will easily become my 2nd home in Paris. Hence why I am giving it such a high comfort rating. Good food. Great coffee. Exceptional community. What’s not to love!?!
5/5 (the first!)
Helpful Coffee Tips:
If you’ve been to a café at least once in your life, you’ve probably heard the expression “3rd wave”. So, what does it even mean?
Since the dawn of cafés, there has been 3 major revolutions (or waves) of cafés in the coffee world.
1st Wave: Traditional Cafés
Think traditional Italian coffee bars. Typically serves dark-roast espresso.
2nd Wave: Commercial Cafés
Think Starbucks, McCafe, and Tim Horton’s (for my Canadian readers). Low quality, over roasted, prematurely ground beans, but there’s a high demand because it’s easily accessible, cheap, and convenient.
3rd Wave: Rebellious/ Experimental Cafés
Think of the nearest place where hipsters congregate. Trained coffee artisans (baristas, roasters, cuppers, café owners) work together to find and serve the perfect coffee recipe. Current experimental coffee trends: cold brewing, “green”/light roast extraction, vegan milk options, single origin blends, tasting/latte art/shot pulling lessons for the public.
Now go out and impress people with your random coffee knowledge.