In this episode, I'm joined by Carolyne Lane, one of the driving forces behind restaurant Noma's celebrated tea and coffee programme. Having honed her skills over 5 years at Noma, Carolyne provides an in-depth look into the meticulous approach that defines Noma's unique coffee service.

We delve into how Noma, one of the worlds most renowned restaurants, has changed how they prepare and serve coffee since their beginning, and discuss the new brewing method we developed with them that was recently introduced in their service. 

Tune in and listen as we discuss the fundamental distinction between a restaurant serving coffee and a coffee shop serving food. We further contemplate the importance of context in the coffee experience; is it solely about the most pronounced flavours, or can subtlety and body be equally impactful? Wrapping up our conversation, we address the much-speculated topic of Noma's future. Join us for this insightful exploration into the intricacies of quality coffee within the setting of one of the world's most esteemed restaurants.

Music by my uncle Jens Wendelboe.