'Coffee plays a big role as it is how we finish the meal experience. So it is extremely important that the meal ends in the best spirit and with a coffee that shares the same high level as the rest of the menu’

- René Mammen

In summer 2018 we sat down with Louise & René and tasted a number of our seasonal lots. We shared our thoughts on the importance of quality raw material and maintaining simplicity in the art of executing our respective crafts. We started to explore how we could collaborate on implementing and maintaining a coffee program. Organically we were lead to sharing more knowledge about coffee, insights from farming practises, roasting and how exact flavours are derived in the final cup. We assisted in establishing more specific brew recipes and training of basic brewing technique. All of which was upheld by a strong consideration of the importance of consistent and precise brewing water to manifest the characteristics and taste of a coffee. With consultation from Pentair we employed a Claris Prime with an additional soften to filter and lower the ppm of their brewing water. Now with ‘water’ the most significant and often neglected variable in restaurant coffee brewing under control. Substans are brewing and serving filter coffee to the same high standards and quality found in modern coffee bars around the world. Continuously we provide ongoing guidance and assistance in selection of two seasonal lots to be served at the end of each service to their guests.