“coffee is the shit…”

I have been reading and watching a lot of what the Nordic Barista Cup has been blogging about recently concerning their 2012 conference. Rene Redzepi, executive chef of world famous restaurant NOMA, talks of fresh, high quality ingredients, the need for specialists’, flavor, coffee and the restaurant industry, how they intersect and what he feels is missing in his restaurant and perhaps in all high-end food eateries.

Coffee quality and service in restaurants is something I am very interested in and I’m looking forward to see how Rene pulls it off at his place.

Check out his talk here:

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