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 coffee´s 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.







What does it takes to become a Great Barista

It has always been my vision to stand out.

We all know it doesn’t happened overnight and it takes failures to master your craft. The first World Barista Championship is so overwhelming you don’t comprehend the fact that you got there. The second time, it gets real and it sticks to you all life.

I have learned over the years how important it is to build in a structure
and organise your work to achieve your assignments. Its the fundamental vision of moving an organisation, and it also the foundation of real craftsmanship.

You have to ask yourself from time to time “what works and what doesn’t

work”. During my competetions I got so much qualified feedback I learned to adapt and carry out what was needed.

There is no point in trying to make something that is not there. It’s all about discovering the coffees’ DNA – and improving yourself. There is an important level of consciousness needed – you need to learn from your mistakes, recognize your weaknesses and improve them.

As an individual, the Barista needs to step out of his comfort zone and not
just copy his master. The Barista himself needs to understand the bigger picture and develop his own personal style.

This became an important milestone in my understanding of coffee.







At the farms

Our Corporate partner in Costa Rica, Volcan Azul

More than a century has passed and today the 4th and 5th generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. The family produces one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica. Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1200 meters above sea level (SHB). It continues with a meticulous process at the coffee mill and finally ends with a strict preparation of the

export qualities. By handling small batches that come exclusively from their plantations they are able to achieve a high degree of traceability for each one of the micro-lots they process. There are particular micro-climates where our plantations are located, partly due to the large extensions of rainforest they preserve, which contribute to making their coffee grains unique.

From this farm I purchase 6 different varieties – simply to showcase their excellent coffees. In 2018, I won the Danish Brewers Championship with Alejo Castro ́s coffee.

Our Corporate partner in El Salvador, Santa Petrona

Since 2012, I have worked together with the Pacas Family, from El Salvador. Every year, when I travel to Central America I always cup my coffees at Finca Santa Petrona. The Pacas family produces some of the most thorough, rounded, interesting coffee beans in the word – in my humble opinion. Every year

the coffee is consistently good. “a result of a 6th generation craftsmanship and an intense

5 year collaboration with Great Coffee”.
The work with Federico pacas in every stage of the process has allowed us to experiment and create so many unique coffees with a superb core, respecting the characteristic – the terroir of the coffee.

In 2014 & 2015, I won the Danish Championship with Federicos coffees


Competing – what’s it about?

For me it isn`t about winning. It’s about demonstrating your skills – communicating about your product and exposing the best of it. Something that I like to adapt into my shop as well. Because quality is all about structure and organisation – no nonsense.

It’s also a way of breaking boundaries that are created within the industry and the minds of baristas. Demonstrating what you can achieve with good craftmanship.

Competing is also part of the build-up of trust between the Farmer and the Barista – it’s the perfect showcase of the latter’s skills. I can only achieve high results by consistently proving my capability of getting the best out of the farmers’ product and my skills. Therefore, performances are milestones in the relationship that is based on trust.

I sincerely hope you will enjoy my coffee. As perfect as you can enjoy it.



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