Kong Hans Kælder
At La Cabra, we’re proud to work closely with Restaurant Kong Hans Kælder, a true Copenhagen institution known for its rich culinary history and top-tier dining. Jonas, the restaurant manager, feels that Kong Hans’ legacy really aligns with La Cabra’s focus on quality and craftsmanship. As he puts it;
“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.”
He likes to say that coffee here isn’t just a drink—it’s “a central part of the dining experience.” Their coffee approach matches their food philosophy, with careful attention to detail. He 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 work closely with them to support that. Their espresso is dialed in with 18 grams in, 45 grams out, aiming for around 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, a method chosen to highlight delicate flavors. Recently, we helped them 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 been really happy with. This kind of attention to water quality makes a big difference in bringing out the coffee’s clarity and complexity.
Our collaboration goes beyond just supplying coffee. We’ve done multiple trainings with the Kong Hans team on brewing and tasting, helping them explore our ever-changing lineup of seasonal coffees and select the best ones for their menu. Lately, they’ve been working with our Brazilian coffee on espresso, enjoying its classic and elegant profile.
For batch brew, Jonas says they like to experiment with something a bit more adventurous. They were really happy with Oreti, and Sumava created a lot of excitement when it came up on the cupping table during their recent selection.
We stay in close contact with the team, addressing any issues big or small, and regularly check their equipment to keep everything running smoothly—whether it’s tweaking volumetric dosing or fine-tuning cleaning routines, plus sharing plenty of tips and tricks along the way.
One of Jonas’s favorite things about coffee at Kong Hans is how it pairs with their dessert trolley. He describes the dessert menu as “a variety of 12 decadent desserts, each one crafted to delight the senses,” and they often suggest coffee pairings based on the dessert flavors. He says;
“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 even offer guests a “coffee tasting alongside our dessert selection,” which gives people a chance to explore different coffee profiles and see how they interact with various flavors.
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’s 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 fits perfectly with Kong Hans’ overall philosophy of “blending tradition with innovation,” making coffee a true celebration of craftsmanship and quality.
Our partnership with Kong Hans is built on a shared passion for excellence and creating unforgettable moments. Jonas’s thoughts really show the strong connection between our teams and how coffee plays a key role in lifting their world-class dining experience.
