When chefs reinvent coffee
Jan 22, 2027
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3:55 PM - 4:30 PM
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Scène Coffee
Collaboration between the most specialist coffee suppliers and Michelin-starred chefs is opening up a whole new world of possibilities. The subtle flavours of beans from different origins hold vast potential for pairing – or even incorporating – them into the refined meals served in restaurants. A variety of extraction techniques, bespoke grinds and roasts, and the selection of flavour profiles tailored to the chef’s tastes and style… these are just some of the avenues being explored by creators with a keen appreciation for this raw ingredient and its history. How is the dialogue between chefs and their partners in the coffee industry orchestrated? What are the key elements of a successful collaboration between these two worlds?
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