Chefs

This might just change your routine: Inside the kitchens where coffee is treated like fine wine. Chefs who once focused on perfecting sauces and plating now spend equal time curating beans, sourcing roasters, and crafting brews that elevate their menus. The shift isn’t about pretension—it’s about precision. “Great coffee has become so common in coffee shops,” says Tim Wendelboe, a World Barista Champion and founder of his namesake roastery. “Why would a restaurant still serve mediocre coffee?” The answer is evolving. At Noma, Denmark’s Michelin-starred icon, chef René Redzepi and Wendelboe redefined the relationship between coffee and cuisine. Their collaboration…