20 QUESTIONS WITH PETER BUHL OF P.N.B. COFFEE

20 QUESTIONS WITH PETER BUHL OF P.N.B. COFFEE

Release Date: May 21, 2017

  1. Do you need coffee to wake you up in the morning?

Yes, defiantly.

  1. Favorite cafe in the world?

Difficult, toss up between Saint Frank in San Francisco, Five Elephants in Berlin or Coffee Collective in their Frederiksberg location in Copenhagen.

  1. What do you usually order when you go to a coffee shop?

Filter Coffee of some sort, preferably either a washed Kenya or Ethiopia

  1. The most interesting piece of coffee equipment you’ve ever seen is…?

Always been impressed with the custom undercounter Espresso Machine at Saint Frank, they did it all before we saw mod bar etc.

  1. Maximum number of coffees you’ve ever had in one day?

Don’t know, probably nearing what would be around 10

  1. What’s the most expensive cup of coffee you’ve had?

Difficult question to answer. I have paid in the 1200yen neighborhood for coffee where I’ve been happy with what I got. Think for me the most expensive would translate to a 820yen cup at Starbucks Select Kenya. Was absolutely foul tasting and I didn’t feel it was near close enough for the price.

  1. What’s the best food that goes with coffee?

Good loaf of fresh sourdough bread!

  1. What type of coffee setup do you have at home?

Have a Kalita dripper and a Chemex that don’t see much action. Kettle and a good hand grinder.

  1. What advice can you give to people who want to make a better cup of coffee at home?

To pay more attention on how they grind their coffee. How fine or how rough has a tremendous importance in how your coffee extract. Think most people don’t extract their coffee well at home!

  1. Who made you a really delicious cup of coffee recently?

My girlfriend brews me excellent coffee daily in the cafe.

  1. Which cafe embodies Tokyo for you?

Cafe de L’ambre in Ginza, always the first place I recommend to people, they have a lot of that “only in Japan” kind of feeling.

  1. What three words would you use to describe the coffee scene in Tokyo?

Old school, Constant improving and Communal.

  1. What’s the best thing about being a barista?

That you meet a lot of people daily and that you get to work with an amazing product.

  1. What’s the most challenging part about being a barista?

Not to drink too much coffee.

  1. A common misconception about coffee?

That coffee is bitter.

  1. What’s your favorite coffee region these days?

Nyeri in Kenya has come to be my favorite region all time. But had some amazing Burundian coffee lately too.

  1. Who should everyone follow on instagram?

Steven McCurry, for his beautiful and inspiring pictures. Always makes me want to travel. Or Rene Redzepi, for a behind the scene view in his always innovative Noma Kitchen.

  1. Most important thing you’ve learned being a barista?

To always smile to people, it’s hard in service, but to always try and be positive and greet people with a smile. Try and apply it more in daily life.

  1. Peter, if you weren’t in the coffee industry, what would you be doing?

Good question, not sure, think I always been very sporadic, something in a more creative field I could imagine.

  1. Who is someone that you look up to in this industry?

Klaus Thomsen, he is an amazing barista. Him and the whole team at The Coffee Collective have such an amazing commitment to sourcing and quality I find hardly unmatched.

 

Interview by Vaughan (@vja)

Photography by Nik van der Giesen (@nvdg81)

 

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