N※N

Chefs' Coffee Choices Reveal Shared Values

  //food-wine.news-articles.net/content/2026/01/30/chefs-coffee-choices-reveal-shared-values.html
  Published in Food and Wine on Friday, January 30th 2026 at 10:04 GMT by Food & Wine
      Locales: ITALY, JAPAN, UNITED KINGDOM, UNITED STATES, COLOMBIA

The Common Thread: Quality, Sustainability, and Ritual

Several key themes emerge from the chefs' endorsements. Foremost is an unwavering commitment to quality. Daniel Humm of Eleven Madison Park, a bastion of refined dining, insists on "Koffee Kult" from Florida, praising their light roast profile which allows the beans' natural flavors to shine. This mirrors Humm's own culinary philosophy, focused on highlighting the inherent qualities of each ingredient. Clare Smyth of Core by Clare Smyth, a London institution, favors Union Coffee for its Ethiopian Yirgacheffe, appreciating the aroma, floral notes and bright acidity. She, too, emphasizes the roaster's dedication to supporting farmers and sustainable practices - a growing priority in the culinary world.

Massimo Bottura, the visionary behind Osteria Francescana in Italy, champions Caffe Gallo, a historic, family-run Modenese roaster. This choice speaks to a desire for tradition and a connection to the local terroir. Bottura's emphasis on heritage and authentic flavors is central to his innovative cuisine. Ana Ros of Hisa Franko in Slovenia emphasizes the ritualistic aspect of coffee, viewing it as a moment of calm before the intensity of service. She turns to Coffee Diplomats, highlighting the mental preparation coffee enables.

Dominique Crenn of Atelier Crenn in San Francisco values Sightglass Coffee's commitment to traceability and direct relationships with farmers. This focus on origin and ethical sourcing resonates deeply with chefs who are increasingly aware of the impact their choices have on communities and the environment. Similarly, Rene Redzepi, the groundbreaking chef of Noma in Copenhagen, relies on Tim Wendelboe, a roaster known for exceptional quality and a meticulous approach to roasting that unlocks the complexity within each bean.

A Reflection of Culinary Values

These choices aren't accidental. They reflect a broader shift in the culinary landscape towards transparency, sustainability, and a deeper understanding of the origins of ingredients - or, in this case, the coffee bean. The chefs' preference for smaller, independent roasters, often with direct trade relationships, underscores a rejection of large-scale, impersonal coffee production.

This trend also highlights the importance of sensory experience. Chefs, by profession, are masters of taste and aroma. They aren't simply looking for a caffeine boost; they're seeking a complex, nuanced cup of coffee that stimulates their senses and prepares them for a day of creative endeavor. The descriptions of the coffee - floral notes, bright acidity, rich flavor, smooth balance - read like tasting notes for a fine wine or a complex dish.

The Future of Coffee and Cuisine

The convergence of fine dining and specialty coffee is likely to continue. We can expect to see more restaurants offering carefully curated coffee programs, featuring beans from the same ethically-minded roasters favored by these culinary leaders. Coffee pairings with desserts or tasting menus may become increasingly common, elevating the coffee experience to match the sophistication of the food.

Ultimately, the choices of these world-class chefs demonstrate that coffee is more than just a beverage; it's an integral part of a lifestyle dedicated to quality, craftsmanship, and a deep appreciation for the origins of flavor.