Noma Won’t Serve You Nespresso Coffee, So There

The invasion of the pod people continues.
The invasion of the pod people continues. Photo: Melissa Hom

Last week, Grub Street looked into why, exactly, 30 percent of the world’s top-tiered, Michelin-starred restaurants are using Nespresso — the number is growing — while Noma in Copenhagen announced it would go all-out on its in-house coffee program, with deluxe beans brewed and decanted into hand-blown glass carafes. Coffee expert and writer Oliver Strand reads the beans: “Pod coffee runs directly counter to what makes a Michelin-starred restaurant so magnificent,” he writes, though René Redzepi tells him he suspects Noma’s staff gets the most out of its sophisticated brew program. And maybe pod coffee isn’t the absolute worst thing that could happen to a high-end restaurant. “If I’m to be honest,” writes Strand, “I never order coffee at the end of a knockdown meal.” [Sprudge, Earlier]