As Head of Coffee and Brand Ambassador at Terres de Café, Pierre has spent the last eight years shaping not just the brand’s identity, but also the skills and culture of its baristas. A five-time French coffee champion across multiple disciplines—from Brewers Cup to Ibrik and Coffee in Good Spirits—Pierre’s journey is grounded in humility, experimentation, and a deep respect for craft. In this interview, he shares his insights on competition, collaboration, and why stepping behind the bar remains essential—even at the top.

What made you start competing?

I’ve always seen competitions as a way to challenge myself. That’s why I first entered the Brewers Cup in 2019—I just wanted to be a better brewer. I ended up winning. Then in 2021, I competed again and won again. After that, I entered the Aeropress Championship in 2022. Another great opportunity to learn.

In 2023, I took part in the Ibrik competition—the first time it was held in France. I’d tasted Ibrik coffee in Ethiopia and was curious to explore that method more deeply. For me, it’s always about growing: every competition sharpens my tasting and presentation skills and opens up new worlds.

What attracted you to Coffee in Good Spirits (CIGS)?

I’ve always been curious about mixology. I care deeply about what I drink and eat, and CIGS was an exciting opportunity to meet people from outside the coffee industry. There’s a real beauty in how bartenders move, in the elegance of their gestures. It’s inspiring—making something feel special with just four ingredients. I wanted to bring that elegance and intentionality into coffee.

There’s a lot we can learn from the cocktail world. The balance in a cocktail is very different from the balance in coffee. The rigor, the culture—it’s been developing for much longer. In coffee, we’re still figuring things out.

Is the barista world still young, in your opinion?

Yes, very young. Specialty coffee, in its current form, is only 10 to 15 years old in many places. As baristas, we often ask for the best—from producers, from our machines, our water—but we rarely question what we bring to the cup. Many times, we just select a grind size and serve it. That’s not enough.

What I value most in a barista is someone who can make you feel warm and welcome. We need to understand the coffee we’re serving, present it with grace, and communicate its story well. That’s where we still have a lot of room to grow.

Do you think presentation is overlooked in coffee?

Absolutely. Many people in the industry lack those soft skills—how to present coffee with true elegance. We’re good at demanding quality from others but less good at developing ourselves. The cocktail world has a discipline that I really admire. It's something we’re still working toward in coffee.

Do you have a mentor?

I’ve never had a coach from outside. My team at Terres de Café is my support system. We train together, we push each other. And of course, my girlfriend plays a big role—especially during the tough training periods.

How important is support from home?

Essential. When I was training for a competition, our baby was just a few months old. I was exhausted, my partner was exhausted, and we still made it work. We believe in living 100%. Without that support at home, I couldn’t do any of this.

You’ve mentioned your team at Terres de Café. What’s their role?

A huge one. I’ve now won five French Championships, and it’s become easier to ask for help because we’ve built trust. I don’t have much ego—I welcome input from anyone. You never truly compete alone. The people around you matter so much.

At Terres de Café, we support each other deeply. We have a strong competition culture—five people have competed so far. And we don’t do it during work hours. Everyone trains in their own time. The company supports with green coffee and knowledge, but the energy is collective.

How long have you been with Terres de Café?

Eight years. I’m the Head of Coffee and Brand Ambassador. I oversee training, quality, strategic direction, and our competition efforts. We have 11 shops—10 in Paris, one in Lille, and two in Seoul. We roast over 300 tons a year.

Do all baristas compete?

No, and that’s totally fine. Some never want to, and I respect that. But we involve everyone. When I won the World Ibrik Championship, we added Ibrik to the menu in all shops. We trained everyone and launched it in a single day. That collective effort is what makes it special.

Do you still work behind the bar?

Yes—once a week. Jordan, my colleague, does too. For me, it’s essential. It’s a shame when talented coffee professionals stop working with customers. You welcome 300 people a day. You can change someone’s day. That’s where the magic is.

What does it take to compete?

Willingness. It’s not a sprint, it’s a marathon. You need to challenge yourself, question your ideas, and adapt constantly. I’ve never stuck to the routine I had on day one. I change things until the very last moment.

I remember being backstage with Patrik Rolf during the SCA Expo in Boston in 2019. He’d just finished his open service but spent the next day still training. I asked why, and he said: “If I make it to the finals, I want to be ready.” That stuck with me. He came second. You can always improve—right up until the end.

Pierre, speaking with you has been nothing short of inspiring. What stands out isn’t just your list of titles or your technical skills—but the intention, humility, and collective spirit you bring to everything you do. From the competition stage to the café floor, your approach reminds us that excellence isn’t about perfection, but about growth, connection, and care. Thank you for sharing your story—and for continuing to raise the bar for what it means to be a barista today.