You have to go back to 1910 to understand what Bacha Coffee is all about. That year, in Marrakech, Dar el Bacha—the Pasha’s Palace—became one of the most refined venues for receptions in the Maghreb. There, coffee flows like a tradition, like a conversation, like a way of belonging to something greater than just a single cup. A hundred years later, Bacha Coffee has revived this legacy by transforming it into a luxury coffee house. And this summer of 2026, Paris will be the next to embrace it, on the Avenue des Champs-Élysées.
A place that lives up to the avenue’s reputation
Choosing the Champs-Élysées for a luxury coffee chain is no small matter. The avenue has long suffered from its reputation as a tourist attraction, but in recent years it has undergone a visible revitalization: the closure of low-end stores, the arrival of brands with strong identities, and the gradual transformation of its commercial landscape. Bacha Coffee is part of this movement. The brand brings with it a distinctive aesthetic—dark wood paneling, polished brass, subdued lighting, and jars of coffee beans lined up like books on a shelf—that deliberately contrasts with the all-glass design of contemporary openings.
Iced Coffee, or the Art of Slowing Down in the Heat
For the summer of 2026, Bacha Coffee is unveiling its iced coffee creations: cold brews crafted with the same attention to detail as its hot blends. This isn’t the fast-casual iced coffee—espresso diluted with crushed ice. It’s a thoughtful exploration of cold brew extraction, the selection of coffee origins, and the balance between acidity and sweetness. Each iced creation is designed to reveal aromatic notes that heat sometimes masks—floral, fruity, and slightly honeyed—in a texture that reminds us that coffee can be as delicate as tea.
What Bacha Coffee Brings That Paris Didn’t Have
Paris has its trendy cafés, its third-wave coffee specialists, and its independent roasters. What it lacked was a place capable of showcasing coffee with the care of a jeweler. Bacha Coffee doesn’t just sell coffee. It sells an experience of time standing still, a ritual removed from the constant scroll of screens, a sensory memory tied to a place and a culture. The 200 varieties of coffee on offer—single-origin beans and exclusive blends—appeal to a clientele that approaches their coffee with the same care as a wine connoisseur does with vintages.
The Champs-Élysées has seen many new openings. This one is a little different: the patina of time, the scent of leather and roasted coffee, and the conviction that the rarest luxury is still the one we take the time to savor.
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