Kong Hans Kælder
At La Cabra, we’re pleased to work with Restaurant Kong Hans Kælder, a respected Copenhagen restaurant with a long culinary tradition. Jonas, the restaurant manager, feels their values align well with La Cabra’s focus on quality and craftsmanship. As he says;
“Kong Hans has long been a hallmark of fine dining, known for its impeccable service, refined atmosphere, and rich culinary history.”
Jonas also appreciates how the restaurant “has continued to evolve while staying rooted in its commitment to the highest-quality ingredients and an ever-curious approach to world flavors.”
Their coffee approach matches their food philosophy, with careful attention to detail. Jonas mentions how “a bright, fruity filter coffee works beautifully alongside light desserts,” while “a rich, chocolatey espresso pairs perfectly with heavier dishes or decadent desserts like our signature chocolate mousse.”
The Kong Hans team takes brewing seriously, and we at La Cabra support them closely. Their espresso is dialed in with 18 grams in, 45 grams out, aiming for about 27 seconds extraction time, brewed on a well-maintained La Marzocco Linea PB 2-group machine with a Victoria Arduino Mythos One grinder.
For filter coffee, they use 60 grams per liter on a Moccamaster to highlight delicate flavors. Recently, we helped introduce a zero water-pitcher to mix brewing water during mise en place, combining zero water and tap water to reach a total hardness of 60 ppm—a change they’ve appreciated for improving clarity and complexity.
Our collaboration includes regular training on brewing and tasting, helping them select from our seasonal coffees. They enjoy our Brazilian coffee for espresso, noting its classic and elegant profile.
For batch brew, Jonas says they like to experiment with something more adventurous. They were happy with Oreti, and Sumava sparked excitement during their recent cupping. We stay in touch to address any issues and support equipment maintenance, from dosing adjustments to cleaning routines.
One of Jonas’s favorite aspects is how coffee pairs with their dessert trolley. He describes the menu as “a variety of 12 decadent desserts, each one crafted to delight the senses,” often suggesting coffee pairings based on flavors. He explains;
“A coffee with bright acidity may be paired with a citrus-based dessert, while a deeper, more robust coffee might be perfect with rich, creamy dishes.”
They also offer guests a “coffee tasting alongside our dessert selection,” allowing people to explore different coffee profiles with desserts.
For Jonas, coffee at Kong Hans is “not just something to finish a meal with; it’s an integral part of the entire dining experience.” It offers a moment of “relaxation, reflection, and enjoyment after an indulgent dining experience.”
He feels the preparation and serving of coffee receives “the same care and attention as any of our courses,” adding a “final, memorable touch that stays with our guests long after they leave.” This reflects Kong Hans’ philosophy of “blending tradition with innovation,” making coffee a meaningful part of the experience.
Our partnership with Kong Hans is based on a shared passion for quality and memorable moments. Jonas’s thoughts highlight the close connection between our teams and the important role coffee plays in their dining experience.
