Komuna Coffee

Hjem
Danmark
Copenhagen
Komuna Coffee

We are a specialty coffee roastery in Copenhagen. We look for the highest quality green beans in Mexico and roast them to perfection.

All our coffees support welfare or sustainability projects.

22/09/2026

IS GEISHA OVERRATED?

I think it just comes down to a personal preference.

What is certain is that sometimes geisha can be too geisha, and that is why Nuyuku is something else.

A cross-hybrid with typica and bourbon. Washed. Size filtered for only the smallest and juiciest cherries.

It has more body than a pure geisha, still floral, sweet, and unmatchably balanced.

Nuyuku is part of the lineup in this month's subscription, so sign up to see what it's all about!

Check also our recipe for espresso and filter on our website.

02/09/2026

2026 Danish AeroPress Championship

This is me enjoying a Geisha Aeropress in the French Alps.

While we are at it, why not also compete at the 2026 Danish AeroPress Championship?

Recipe will follow...

26/08/2026

BREWING TIP

Being consistent in your pouring technique is hard.
You will always have a different agitation.

The only way to replicate a good brew or tweak one better is by knowing ALL your parameters.

So here is how we brew:

2 pours

1st: 40-50 grams of water, enough to cover the coffee, and then swirl the brewer to spread the water evenly on top of the coffee bed.

2nd: one continuous stream down in the center, at the same rate as the coffee is filtering into the jar. Try to keep the water at the top, until you hit 200 grams of water.

This is a minimum agitation brewing technique. So you will need to adjust your grinding setting and water temperature around it.

But that is the good thing. You can know exactly the value of those settings.

More consistency, better brews.

OREA BREWER and POCITOS are back in stock.

Enjoy

05/08/2026

GEISHA ESPRESSO

Most people brew geisha wrong. Here is the recipe that gets it right.

Our Nuyuku, from the hill ranges of Oaxaca, produces a fantastic coffee. Save this so you don't forget the numbers.

17.5g of coffee
45g yield
18 seconds contact time

Get it right, and it will taste like sweet and pungent hibiscus flowers.

Comment below if you would like us to make a video tutorial.

02/08/2026

DEPULPING

Depulping is the first step of the honey process. It's when the skin and fruit are removed from the cherry, right after picking.

What's left behind is the mucilage, a sticky, sugary layer around the bean. In honey process, that layer stays on through drying, instead of being washed off. That's what gives honey process its name, and its flavor.

Timing matters here. The longer the cherry sits before depulping, the more those sugars break down before drying even starts.

30/07/2026

OUR GUIDE TO BREWING

Each coffee is unique. To allow each coffee to express at its fullest, one must understand its core attributes, and how to highlight them. We do this by giving each coffee its own roasting profile, but that is on us. Brewing however is on you. And we understand it can be confusing to know where to start.

That is why, we have created a guideline for each of our coffees. Visit our website and head to the page of each coffee to find out how we brew it at the SILENT CLUB.

27/07/2026

PAUSE

We have traveled far. Deep into the Mexican rainforest. Through the mountains near the Pacific. Through volcanic jungles toward the gulf. Every time we found great coffee, we found a farmer with two things: care and intention.

We want to bring that same idea to KOMUNA. We care. We pause. We pay attention to the small details. We put as much care into roasting and brewing as the farmers back home put into growing these beans. A whole year of work, into one 5 minute cup of coffee.

Join our newsletter to learn more. Link in bio.

24/07/2026

UNBOXING OUR COFFEE SUBSCRIPTION

What is inside the box? Years of work, lives lived, and long traditions that have crafted these delicious beans. Two 250g bags of coffee, chosen each month to complement each other in flavor. A postcard with the story behind each producer, what makes them unique, and a real connection from farm to cup.

30/06/2026

TONINGO

Rincón Toningo is a place that we talk about often. We have been working with coffee from this place since 2024, thanks to the brilliant work from our friends .

We have talked a lot about the coffee and the farmers, but the place itself needs to be acknowledged as well. And rather than trying to explain what makes this place what it is, we will let this image do the talking.

Do you know where your coffee comes from?

22/06/2026

THE 2026 HARVEST IS ALMOST HERE

And while we wait, I would like to drop some coffee agriculture knowledge:
Coffee trees take 3 years from the time they are first planted in the ground until they can start to produce coffee cherries.

Coffee is a seasonal crop. In Mexico, that means the harvest comes in waves. November. December. January. The cherries don't all ripen at once, so the same trees get picked again and again, by hand, pass after pass.

With our coffee in particular, every single cherry is handpicked and sorted on the spot. If it looks good for the expert eyes of Juan, Rosalba, Julia, Carlos, or Cecilio, it goes into one basket. If it doesn't, it goes into the other basket. Imperfect cherries are turned into compost and fed again to the trees. So nothing gets wasted.

What amazes us the most is how much time and effort it takes for a single cup of coffee. Let's all be grateful and keep this in mind every time we sip our sweet coffee.

Adresse

Copenhagen
2200

Website

http://www.komunacoffee.com/

Underretninger

Bliv den første, der får besked: Vi sender dig en e-mail, når Komuna Coffee offentliggør nyheder og tilbud. Din e-mailadresse bliver ikke brugt til andre formål, og du kan til enhver tid afmelde dig.

Kontakt Virksomheden

Send en besked til Komuna Coffee:

Vil du placere din virksomhed øverst på restaurant-listen i Copenhagen?

Del

Kategori

Kaffebar