Inside the Lab

Most people know arabica, and many have heard of robusta. But there's a third coffee bean that almost never makes it into your cup: liberica. It comes from the plant Coffea liberica, makes up only ...

A frappé is a cold, frothy coffee drink that you whisk or blend to achieve its characteristic, airy foam layer. It's quick to make, easy to vary, and perfect on a warm day when a steaming hot cup j...

No other coffee variety has generated as much excitement and such high prices as Geisha. It has won championships, shattered price records, and left experienced baristas in awe of its aroma. Here y...

Cold brew is coffee brewed cold over a long period, typically 12–24 hours, and the result is a smooth, sweet, and almost acid-free cup. You don't need heat or special equipment to get started: just...

A latte macchiato is hot milk that gets a "mark" of espresso, served in a tall glass with distinct layers. It is a mild, soft, and visually beautiful coffee drink, and it is easier to make at home ...

Have you seen the word "Robusta" on a bag of coffee and wondered if it's good or bad? You're not alone. Robusta is the second most common coffee bean in the world, stronger, more bitter, and with m...

A French press is the easiest way to make a rich, aromatic cup of coffee at home, without a paper filter and without expensive equipment. At Copenhagen Coffee Lab, we use the same method in our caf...

The Americano is one of the simplest, yet most satisfying espresso-based drinks. It is made by combining espresso with hot water, offering the rich nuances of espresso in a milder and more accessib...

Filter coffee is one of the world's most widespread and forgiving brewing methods, and one of the best ways to taste all the nuances in a good bean. At Copenhagen Coffee Lab, we roast our filter co...