27 Mar '13, 6pm

"Pod coffee runs directly counter to what makes a Michelin-starred restaurant so magnificent"

"Pod coffee runs directly counter to what makes a Michelin-starred restaurant so magnificent"

L ast week, Mads Kleppe, the sommelier at Noma, wrote a post for the restaurant’s blog introducing a new coffee program: as of this month, Noma serves Tim Wendelboe coffee, brewed to order in a V60 and decanted into a carafe made by the Copenhagen glassblower Nina Nørgaard. That same day, a post on Grub Street reported that thirty percent of the world’s Michelin-starred restaurants offer pushbutton espresso made with Nespresso capsules. Point, counterpoint. Both stories ricocheted around the twitternet with strong reactions tacked to the front of the MTs, usually cheers for Noma and hisses for the thirty percent. I basically agree, although not for the obvious reasons. First, Noma deserves to be praised, but it should be noted that until the restaurant made the change it brewed Estate Coffee in a French press – coffee was already treated with respect. But by bringing in Ti...

Full article: http://sprudge.com/oliver.html

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