Rene Redzepi'sNoma, currently the world's best restaurant, is offering diners a new artisanal coffee service developed by world championship barista Tim Wendelboe.
According the restaurant's blog, Wendelboe was the perfect pick due to his vast knowledge of coffee and his hands-on connections with farmers in Kenya and Central America. The Norweigan barista also runs an eponymous micro roastery, coffee learning center and espresso bar.
After several tests, the team at Noma decided Wendelboe's lightly roasted coffee paired best with the restaurant's cuisine - which is rich in fresh and acidic flavors. The coffee is brewed using the V60, a pour-over method designed by a Japanese company.
The restaurant is serving coffee from a cooperative in Mount Elgon, located in the western part of Kenya. According to the blog, only fully ripened cherries go into this blend of varieties sl28 and sl34.
''We also found that this coffee both tasted and looked amazing when cupped, resembling a deep red wine and smelling of red berries,'' Noma blogger Mads Kleppe wrote.
This led to a collaboration with Nina Norgaard, a local Danish glass blower, who designed Noma's unique new cups and pots (pictured above).
For the past three years, Noma has crowned the World's 50 Best Restaurants list but will it keep its number one ranking in the next edition of the awards? Find out on April 29th when Fine Dining Lovers live streams the awards ceremoney sponsored by S.Pellegrino and Acqua Panna.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.