The new crop Yukro is on the shelves

In our busy busy work week we've neglected to inform you all that we now have the fresh crop of Yukro on the shelves. We had hoped to receive the Yukro earlier, but it got delayed at the dry mill for quite some time. Partly because we had some special wishes for the separation and sorting. But we're happy to have the fresh lot available.



This would also be a good time to read up on our visit to Yukro at the beginning of the harvest. Check out our travel report here.

The fresh lot is really aromatic, reminding of citrus-infused teas, peach, apples and lavender. We've roasted it very light and really pushed those aromatics.



Besides 250 g whole beans to bring home Yukro is available per cup brewed on Aeropress at Jægersborggade and Godthåbsvej and Kalita Wave at Torvehallerne. You can also purchase it through our webshop.

Torvehallerne Anniversary Sunday 1st September

This Sunday the marketplace Torvehallerne will celebrate 2 years.

We have prepared a special table for all of you who wants to learn more about how to brew your own coffee at home. We will have the most common brewing equipment at your disposal and will brew the coffee together with you.

You will do the work and we will help and answer any questions you might have.

The table will be placed outdoors just in front of our coffee bar in Torvehallerne between 11hs-16hs.

There will be many other things going on as well and we expect a lot of people to feast in these culinary temples.

See you on Sunday !

Ben Kaminsky Advanced Brewing Workshop

On September 2nd we're proud to host Ben Kaminsky's Advanced Brewing Techniques workshop at our roastery on Godthåbsvej. If you're a professional barista this is one to attend!

You can purchase tickets for the event here: http://coffeebrews.eventbrite.com/
Ben will be presenting some of his research and new insights on coffee and espresso brewing, grinding, and roasting, that are sure to answer some long standing questions and likely raise many more (e.g. Is espresso brewing inherently flawed? What actually constitutes an espresso roast?).

He will be focusing heavily on techniques surrounding the EK43 grinder, including how to produce a "coffee shot", a new way for brewing filter coffee that he thinks will likely replace the industry's best and fastest brewers to date. This course covers practical ways to improve quality while decreasing costs, as well as new possibilities for coffee and espresso service.

Half the course will be spent in practical tasting of the theory covered in the lecture.

Ben recommends you understand the basic elements of extraction, including practical use of an Extract Mojo if you want to get the most out of the class, though beginners are also welcomed.


September 2nd 2013. 15:00-18:00 (approx). Lecture and tasting.


Sign up on http://coffeebrews.eventbrite.com/

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Ben Kaminsky is the 2009, 2010, and 2011 United States Cup Tasters Champion, a founding member and partner in Barismo Coffee in the states, and former director of quality control, espresso and innovation at Ritual Coffee Roasters in San Francisco. Since leaving Ritual eight months ago, he has been consulting full time on equipment design, training, roasting and sourcing.  He also coached Matt Perger using many of the techniques covered in this class to a second place finish at this year's World Barista Championships.

Food and coffee at Godthåbsvej

One of the most important and basic elements of our coffee shops is that the coffee is the focal point. We don't serve avocado sandwiches, hot chilli for cold winter days or even little squares of chocolate on the saucer only croissants in the morning and small, delicate pastries like a granola bar - nothing that has enough potency to take the focus away from the the cup. We want to share unique coffee experiences without too many distractions.

A lot of good restaurants have begun to work on their coffee profile to make it as much a part of the experience as the food and wine. This is a great development that gives us, as a specialty coffee community, a much broader audience to share great coffee experiences with. It also brings coffee into the light, makes it more than just that black stuff we drink when cake is on the table, which gave rise to the idea we are now testing at our coffee shop on Godthåbsvej. We wanted to look into serving more food with the coffees without turning into a cafe.     

The idea was to keep it as simple as possible. Three small dishes, each paired with a specific coffee as a combined experience. The dishes change along with our coffee menu, so new flavour combinations can be tested.



Every dish consists of a couple of slices of sour doe bread and some butter served with different jams and purées consisting of a single ingredient pressure cooked with just a little bit of sugar, to preserve it, and maybe a small squeeze of lemon. This is topped with some kind of ingredient, could be a type of nut, to give it some texture and flavour balance. Other sides could be different cured meats or cheese all depending on which coffee we want pair it with.

This is the menu as it looks at the moment:


Very simple and small. It's not a full meal, more a supplement to highlight the flavours in the cup - nothing more, nothing less.

If you'd like to read more (in Danish) the news paper Politiken did a great article on food and coffee recently: http://politiken.dk/ibyen/nyheder/cafeer/ECE2002967/tendens-nu-skal-vi-have-mad-til-kaffen/