Last year Rene Redzepi from the Noma restaurant in Copenhagen explained how he and his team would begin offering their own specialty coffee service within the restaurant. The chef explained "we had specialists for everything in our restaurant, for sommeliers, we have specialists for berries, for foraging, for mosses ... but we never had one for coffee."
This has been a complete revamp of their usual system for brewing coffee and has involved months of work and training for staff who create pour over coffee for the guests.
In a recent speech at the Nordic Barista Cup in Oslo Redzepi discussed the new coffee program and how it has been implemented at the restaurant.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look