Coffee culture in the Copenhageners' homes (Part 1)

I want to start a small series of postings about Danish coffee culture, as it is in the homes of the people I know. I have taken upon me this small task because Di and I want to map at least a small landscape of the home coffee culture in Copenhagen to be compared with the coffee culture outside the homes of Copenhageners.

When thinking about it, I realize that when drinking coffee at home, the people I know drink coffee in very different ways.

Let’s start with a student I know. He, as many other students in Denmark, lives in a student residence hall. He is somewhat of a connoisseur when he drinks his home coffee.

First of all, he has a coffee mill, which in my experience is not a very common tool in a Danish student’s kitchen. He buys his coffee beans whole and brings them home to this finely tuned coffee grinder. Of course he only grinds the exact amount of beans that he is putting to immediate use, in order to preserve the taste and aroma of the coffee beans left in stock. Afterwards, he uses his Bodum French press (Bodum is a famous super cool Danish designer brand), adding water with a temperature at around 85 ⁰C, which is supposed to be the right temperature for this kind of coffee. 4 minutes later he serves a very tasty coffee.

His affection for coffee is at a rather high level, therefore he does not mind his slightly prolonged coffee producing ritual. It is nothing compared to a Japanese tea ceremony, but some kind of perfection has been mastered in this shared students’ kitchen in the center of Copenhagen.

In general, this French press guy is not a very good example of a typical home Copenhagen coffee culture. He is somewhat of an exception. But he definitely deserves some credit for his brewing skills on this blog (I’ll have to introduce Di to his crafts one day).

What about you? Do you have the pleasure of knowing a coffee connoisseur? Are you one yourself?

P.S. Pictures are coming soon.