The ‘Nomacano’

HarveyMushman

Firstly, apologies if this is old news or I’m out of the loop… I don’t tend to stray far outside of ‘traditional’ approaches to making espresso and filter so it’s new to me.

I read recently that Noma, the restaurant who arguably started the trend for those annoying friends who talk about ‘foraging’ and ‘micro herbs’, has started selling coffee.

They have a recipe for a ‘Nomacano’ which looks to be a sort of long espresso, double filtered and topped up with hot water.

I don’t have any Aeropress or puck filters to try it but it’s piqued my interest. Has anyone tried this or something similar? I respect what Noma have done for cookery so intrigued to see if this coffee recipe is worth a go.

Also, the roaster referred to in the recipe as ‘Tim’ is that Tim Wendleboe?

https://nomaprojects.com/blogs/recipes/nomacano?srsltid=AfmBOoq_X3HEOKnISmQ3r5oF8Ie4otWHG1zWgMlm3gmCmJEQ0claPB_D

FadedFrontiers

HarveyMushman

They have a recipe for a ‘Nomacano’ which looks to be a sort of long espresso, double filtered and topped up with hot water.

I don’t have any Aeropress or puck filters to try it but it’s piqued my interest. Has anyone tried this or something similar?

So I’ve not had this but tried other longer ratio espressos like allonges. I didn’t mind them with the right coffee but honestly wouldn’t be rushing to pull an even longer ratio or adding extra dilution. Reminds me of the convoluted methods for aeropress competition recipes, which can be interesting but also just don’t hit the heights of a good cup of pour over for me.

Still I’m sure it’ll be pretty unique with the right coffee, and would be useful to save time if you’re making a lot of coffee and don’t want to batch brew. Then again their repeated mentions of efficiency made me think that a bigger motivation behind it is to get 3 drinks out of 1 espresso shot quickly 😆.

Also, the roaster referred to in the recipe as ‘Tim’ is that Tim Wendleboe?

Yeah he’s worked with them for a while!

MWJB

Noma/Rene Redzepi and his then sommelier, Mads Kleppe, took an interest in their coffee service & started working with Wendelboe over a decade ago.

They started off making 1L V60 03 brews (split between customers), but have obviously refined things over the years.

Redzepi and Kleppe gave an entertaining talk about it here:

Cuprajake

In a cafe setting seems a good way to maximise profits 😜

Longer pull time same sort of idea,

MWJB

I guess the context plays a part too. If I am going out for a multi-course, evening meal, a shot of espresso/small Turkish coffee will do me. A typical 20g dose, cafe V60 is off-putting for me during the day…I really wouldn’t fancy one a couple of hours before bed.

I think people going to Noma kind of know what in what region the price will be, …wine pairing alone £126? Nearly £400 a head all in? If I want to eat ants, I can do it much cheaper than that (maybe they do an ‘earlybird’ deal and throw in a worm too, or BOGOF), might take a while to fill me up though? :-)

Cuprajake

Im not the market

HarveyMushman

Interesting. I’m tempted to give the recipe a go out of curiosity.

I’ve been to Copenhagen a number of times and eaten at a few of the ex-Noma staff restaurants (like Relæ) but I think Noma itself would be wasted on me. I don’t have the most adventurous palate and yeah, I’m sure I remember it being around 450 plus wine although this was a good few years ago.

The people I know who have been aren’t at all into coffee, but I suppose it’s important to them to consider the entire service which inevitably includes some kind of coffee.

I don’t think I’ve ever had a filter coffee or even Americano after dinner… always an espresso. Again, I’m not a foodie but the thought of a 200ml juicy pourover after 10 courses doesn’t seem appealing.

Mattius2

I ate at Noma just over 10 years ago when my brother was living in Copenhagen. Yes it was about £400 a head from memory :)

A quite astonishing evening, the month long fermented black garlic with ants was indeed a highlight. The biodynamic wine pairings were…weird. Kitchen prep levels were off the charts something like a weeks work to create dehydrated scallop roe amongst other bits. Quite something. Don’t think the meal ended with coffee! - but can’t quite recall.