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Innovations from the @nomacph test kitchen and fermentation lab. CPH Shop Hours Mon-Sun 10-18
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Recent posts
This summer, we welcomed our Taste Buds members back to Noma for our annual event. Across four workshops, our chefs opened up different corners of the Noma kitchen.
Kenneth and Mario explored fermentation, teaching our Taste Buds how to make flavorful seasonings for everyday foods. Pablo shared some of the techniques behind a rose béarnaise; Francisco explained how we think about sweets after a meal; Mette invited us inside the Test Kitchen to talk about how our new ideas take shape.
If you’d like to join us next year, the Taste Buds 2027 spots are now open. Sign up through the link in bio.
12 Nov 2026
When @jamessharmanchef opens a Taste Buds box… 🌽
Broaden your horizons. Make your own food taste a little more like Noma. Taste Buds 2027 spots are now open.
10 Nov 2026
This intensely flavoured paste is built around Corn and Pumpkin Bushi. Two ingredients, both made for us by fourth-generation Japanese katsuobushi craftsman Yusuke Sezaki @kaneshichi_jp.
Back in 2024, members of our annual club Taste Buds were among the first to try Pumpkin Bushi – our plant-based take on the umami-rich Japanese ingredient katsuobushi. We initially shared small, pre-grated samples to hear what they thought. The response was so good that we decided to take things a step further, moving from little samples to sharing the whole stick.
Giving our members an early taste of what we’re experimenting with is at the heart of Taste Buds. They get to experience new ingredients and ideas long before they might find their way out into the world. Join Taste Buds 2027 and get an early taste of what we’re working on. Link in bio.
08 Nov 2026
It’s always so special to bring together Taste Buds from around the world, share what we’re working on, and learn alongside one another. At this year’s annual summer event, we asked our Taste Buds community what makes being part of it special. Here is what some of them had to say.
If you like to join us next year, sign-ups for Taste Buds 2027 are now open. Link in bio.
05 Nov 2026
Enrollment for Taste Buds 2027 is officially open!
If you’re curious about where flavor can go, and ready to try new things along the way, join us for a full year of discovery.
Are you ready to explore with us? Comment TASTE to receive your invitation, or visit the link in our profile.
03 Nov 2026
In the past at Noma, we experimented with many types of fermented vinegars, using Acetobacter (the bacteria responsible for turning ethanol into acetic acid). One year ago, we began exploring distilled vinegar. Acetic acid is, in fact, an excellent aroma solvent, allowing us to extract highly intense flavours from ingredients such as habanero, blackcurrant wood, or even oyster.
The technique consists of blending 24% acetic acid vinegar with the chosen ingredients and running the mixture through a rotary evaporator to obtain a transparent, highly concentrated vinegar. Depending on the molecular weight of what we are distilling, certain substances end up on one side or the other. Capsaicin, for example, is too heavy to be distilled, just like the allergenic compounds in oysters. With this technique, we can create a habanero vinegar without spiciness, or an allergen-free oyster vinegar (lab tested).
At Noma, we use the diluted vinegar as a spray to give a bright acidity to our dishes, or add just a few drops to a broth to bring out vibrant aromas.
Maybe one day, a vinegar will make its way out of the Fermentation Lab and find its way into a future Taste Buds drop. Our Taste Buds members get the first taste of what we’re experimenting with; the flavours that might one day make it out into the world. Who knows… maybe this one will too. Join the waitlist to be first in line when 2027 membership spots open tomorrow on November 3 5PM CET. Link in bio.
02 Nov 2026
Taste Buds is @nomacph membership club, where we share the things from our explorations that are too new, too fleeting, and too delicious to stay locked in the kitchen with curious people around the world. Join the waitlist to be first in line when 2027 membership spots open on November 3 5pm CET. Link in bio.
31 Oct 2026
Ethiopian coffee is a miracle, at times requiring super human effort to reach us here, in Denmark. Few projects exemplify this as much as Megadu, Bette Buna’s very own processing station nestled in the heart of Guji. When we arrive, we are met with an expanse of drying beds, with whole cherries laid upon them for as far as the eye can see.
Pitched overlooking them is a tent- “my home,” grins @hester.syoum, Bette Buna’s founder.
During the harvest in Guji, she has taken to sleeping here, among the cherries. “The terrain here is tough. It can take a long time for the trucks carrying coffee cherries to reach us... sometimes 7 or 8 hours!” she explains. “They arrive at all hours of the night, so it’s much better if I am here to greet them, rather than in a hotel in Shakiso (the nearest town, some 30 minutes away).
When the cherries arrive here, it is up to Hester to decide their post-harvest path. Much of it is used for processing experiments, which are diligently logged in her journal: “You can look at my notes... but don’t go taking photos of my secret recipes!” She laughs. As much as the harvest has obviously taken its toll, she remains almost defiantly optimistic. When you taste the coffee, and see it’s impact of the communities that produce it, you can understand why. We have included a special lot from Bette Buna’s Megadu in this month’s subscription.
30 Oct 2026
A day inside the Fermentation Lab with @gauteschartau 🧪
Our team is excited to take you behind the scenes of how we create new products and flavours. With Taste Buds, you’ll get to try the latest creations from the Fermentation Lab and Test Kitchen before anyone else. Some of the weird, wonderful things you’ll taste may never be released to the wider public.
Join Taste Buds waiting list before it opens on November 3rd and get ready for a whole year of delicious unknowns.
28 Oct 2026
Taste Buds 2027 — Our Taste Buds membership is the opportunity to experience products directly from our Test Kitchen and Fermentation Lab, in your own home; flavors inspired by our travels, shared only with members. Join the waitlist to be first in line when the spots for the 2027 memberships open. Link in bio.
26 Oct 2026
Taste Buds is Noma’s membership club, where we share the things from our explorations that are too delicious, too wild and too fleeting to keep to ourselves.
Join the waitlist to be first in line when the spots for the 2027 memberships open. Link in bio.
23 Oct 2026
We love talking about the flavors we find in coffee. But one of the nicest things about tasting together is discovering how differently we experience the very same cup.
In this experimental coffee from Guji, Ethiopia, Lasse finds cherry plums, Victor gets chocolate, and Carolyne has plenty to share about the people and processes behind it.
Discover more conversation-starting brews at nomakaffe.com.
21 Oct 2026
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