Noma restaurant launches gourmet coffee program
Noma has launched a new coffee program with a world champion barista who uses a Japanese drip system to produce a brew that looks like red wine and smells of red berries.
The Copenhagen restaurant, named the best in the world for three years running by Restaurant magazine, announced on its blog that after “months of planning and preparations,” the eatery has started to offer a special coffee menu which uses a special blend of lightly roasted coffee developed by world champion barista Tim Wendelboe of Norway.
The light, fresh and acidic flavors are meant to complement the menu and the “Noma experience.”
The Oslo-based barista sources his beans from small-scale, sustainable, socially responsible coffee farmers in Kenya and Central America.
Currently on the menu is a java sourced from a cooperative in Mount Elgon, Kenya.
Coffee is brewed through a V60 system, designed by Japanese company Hario, a manual ceramic dripper which optimizes extraction by filtering the coffee through a brewing cone and into the cup.
Coffee is also served in custom-made glassware, designed by a local Dutch glass blower to enhance the flavor experience.
Meanwhile, Wendelboe -- who won the World Barista Championship in 2004 along with countless other regional competitions -- runs an eponymously-named café in Oslo, where coffee is taken seriously.
If you’re looking for a place to wile away the hours, have a leisurely lunch, and work on your laptop, for instance, best move on. Because the goal of their store is to teach the public about how to appreciate quality coffee, he says.
Meanwhile, watch how the V60 coffee filter works at http://bit.ly/YaCsJ4.
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