Great Coffee Philosophy

In 2012, I established my own coffee bar and named it Great Coffee– simple as that Great Coffee – referring to the consistent high quality of coffee that I want to serve inside.

As from the moment you enter the bar, you enter the process of coffee making. The intense smell of coffee, the industrial look and the highly organised way of working make you realise that this is not an ordinary coffee bar. It’s a laboratory where I experiment with coffee and emphasize terroir by using different brew methods to enhance the flavours. The whole concept is a reflexion of my vision as Master Roaster – the visualisation of craftsmanship.

It starts at the roaster, which is a part of the shop. Roasting happens during the opening hours. In here the motto applies ‘what you see is what you get’.

There is a range of choice between coffee origins and brewing methods. So, the costumer gets to understand that one variety differs from another and that coffee can be tasted in many different ways.

The next remarkable thing is the organisation of the bar. Me and my staff work on a lowered, open bar to make the process visual. Depending on what the costumer likes, a coffee gets chosen and brewed à la minute: the roasting, grinding and brewing happens within his sight. There is expertise on a high level in every segment of the process.


We like our coffees with a mature crop to develop natural sugars that enhance sweetness and long aftertaste in our coffees.


We only use 100% single origin and traceable Arabica Varieties.


Each of our coffees are roasted with passion & dedication representing the terroir of the coffees.

Our Roasting philosophy

To sharpen the notes hidden within the unroasted berry

I don’t like speaking about dark or light roast. There’s no such thing as dualization when it comes to roasting. I think it’s more important to talk about the potential of the coffee – every bean variety and every processing method needs a specific treatment to elevate and sharpenthe notes that are hidden within the unroasted berry.

After I competed for the first time in the World Championship in 2008 (6th place) I understood I had to deal with the coffee differently. I figured out why certain flavours arised in the coffee and others didn’t. So, I started roasting my own coffee because I needed to understand how to distinguish between different roasting styles – and how heat inflects the product as it does whenyou brew the coffee.

There are so many hidden aspects involved and parallels hidden in every element – that you start to understand that you can’t do one thing without understanding the other.

I don’t know how many times I have cupped coffees with roasters or producers to discover that there is more to the “bean” than what I actually cupped. I usually prefer going to the cupping lab or kitchen together with the farmer boiling up different syrups after tasting several cherries, to analyze the flavor of the different processing methods we use. In that way, I can easier transmit the characteristics into a matching brewing method.

In 2015, I was selected to roast and brew all the coffees at the World Cup Tasters Championship – it all got real. In 2017, I was behind the stage again, to brew all the coffees for WCTC.



GreatCoffee udbyder ligeledes kaffe kurser, ristekuser, kaffeevents og arrangementer til private som professionelle. Selvom man kan blive fascineret af det dyre og avanceret udstyr i værkstedet, er det vigtig for mig at få kaffeprocessen helt ned på jorden.


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