Products

• I 1952 utviklet Børge Mogensen i samarbeid med Fredericia Furniture en oppdatert versjon av Søborg Wood Base med rammeverk av stål under navnet Søborg Metal Base. Stolen har et moderne, internasjonalt preg og passer i mange forskjellige miljøer, både hjemme og på kontoret. Akkurat som forgjengeren har den et sjenerøst rygglene og sete av kryssfinér. Disse kommer i svartlakkert eik, klarlakkert eik, oljet eik, lakkert valnøtt og hvitoljet eik. Understellet kommer i fargene svart og krom. Dersom du ønsker å sitte på stolen lenge av gangen, anbefaler vi den heltrukne varianten eller utførelsen med trukket sete. Med Søborg Metal Base har Børge Mogensen skapt en stol som kombinerer kunnskap om håndverk med ny teknologi. Stolen har et tidløst design og føles like moderne i dag som da den ble lansert for mer enn 60 år siden.

Delivery time 8-9 weeks

Tamp for your Rocket or other espresso machines.

If not in stock - 8 to 12 weeks

A heavier and more sexy tumper to match your Rocket espresso machine.

8 -14 weeks deliery time if not in stock

Tamper station to store your tamper and protect the kitchen counter from marks and mess.

8 -14 weeks delivery time if not in stock

 Taste our range of coffees.

The pack includes 3 bags of freshly roasted coffee beans.

Option Julekaffe includes 1 bag of each of our Julekaffe (3 bags in total). 

6 Pakker kaffe,  pakket inn i en boks. 

Tatu is an object-lamp that has become memorable icon of Spanish pop culture of the 1970s. Incorporating LED technology, the light intensity and focal aperture are easily adjustable, conducive to quiet retreat or activities that require concentration. And its friendliness is legendary.

Gyratory structure.
Applications: table or wall lamp.
Adjustable focal length from 30º to 50º.
Adjustable light intensity 0% to 100%.
Dimmer and switch incorporated into the luminaire.

An icon of pop culture

Tatu, Spanish for armadillo, is a friendly mammal with a shell on its back that protects it when it rolls up into a ball. The idea for Tatu was born on a transoceanic flight; while Ricard was reading about Argentinean wildlife, he observed that the light above his seat did not disturb his sleeping wife who was sitting next to him. The lamp became a pop-art icon in Europe. Tatu takes us back to carefree days, when consumer goods came to the European middle classes and their children started a massive aesthetic revolution; from Andy Warhol to The Beatles to Mary Quant. Everything could be expressed differently.

After nearly 50 years, Santa & Cole reedited this classic with improved lighting features. This flex­ible lamp consists of three parts that can rotate independently to adapt its use for a shelf, desk, or bedside table; it could even be used as a wall light (fittings included). Santa & Cole’s edition of the original Tatu is enhanced by applying LED technology. This makes the light intensity easily adjustable, and the light source considerably less hot and longer lasting. It also features a moveable converging lens that allows the user to adjust the focal length.

Go on a journey from bean to brew and explore the history of coffee, its production, and how to become an expert barista at home.

Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide and recipe book is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavors.

Inside this go-to guide to all things coffee, you’ll discover:

• The essential coffee brewing equipment to help you extract and brew all kinds of coffee with confidence • Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love • A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavor profiles • Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista! • Over 100 recipes to suit every taste including dairy-free alternatives to milk

Improve your appreciation and knowledge of one of the world's favorite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavor from bean to bean and understand which notes complement one another. Delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section which includes café culture classics, such as the americano, flat white, and macchiato, to more unusual choices, like caffè de olla and ice maple latte. Brew coffee at home like a pro and start your day right with The Coffee Book.

An A-Z compendium of everything you need to know about coffee, from a champion barista. Coffee is more popular than ever before – and more complex. The Coffee Dictionary is the coffee drinker’s guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup.With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.Illustrated throughout and covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes – as well as the many different coffee-based drinks – The Coffee Dictionary is the final word on coffee.

Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centering every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy shrimp if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the options to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular ground meat, while the spiced vegetable casserole, gives an option for cooking with chicken, if the mood so takes you.

At Noma – four times named the world’s best restaurant – every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavour profiles.

Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And – perhaps even more important – it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

This ultimate guide to coffee, containing comprehensive details on the beans and brews of more than 35 countries, now fully updated and revised.

This expanded and fully updated 3rd edition contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.

Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country - from Bolivia to Zambia - James identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.

TMM floor lamp by Miguel Milá (1961)
Santa & Cole

Walnut, cherry, beech, natural oak or black oak wood structure.

White or beige linen lampshade.

Height-adjustable lampshade in white (optional upper diffuser in white translucent methacrylate - for energy saving bulbs only) or beige parchment.
The lampshade is delivered with cable, bulb socket and fastening system to the structure.
The light is switched on /off by pulling lightly on the cable.

Ø 60 cm

H 166 cm

In a flourish of formal serenity and functional efficacy, Miguel Milá cleverly separated the three basic components of any lamp: the structure, the electrical parts and the shade. The light source rotates around the shaft and can be raised or lowered like a flag on a mast.

This is perhaps the most highly acclaimed piece from one of Spain’s leading pioneering masters of industrial design. This lamp was part of Miguel Milá’s first collection for TRAMO, the company he founded to produce his own work in post-war Spain. He dabbled in a profession that he would later go on to master, that of a pre-industrial designer, seeking convenient solutions with the technology available. Milá’s words, like his pieces, have an incredible depth that lies beneath their simplicity. TMM is the more laid-back version of the TM family, and features a wooden shaft.

In an exquisite demonstration of formal serenity and functional efficiency, Miguel Milá brilliantly separated the three basic components of any lamp: the structure, the electrical components and the shade, that are easily assembled and maintained throughout its very long life. And becomes ever more beautiful with time.

A cross-shaped base supports a square shaft that becomes circular in the middle, allowing the shade to be moved up and down. The shade’s height is adjustable via a rubber band stopper. A genuine lesson in intelligence and good taste, making minimal use of components. This was Miguel Milá’s first product that Santa & Cole re-released in 1986, 25 years after its creation. It comes in a range of five different woods for the structure and two shade colours, white or beige.

• Light source included:

LED bulb: 12W.

• Other light sources: Max. 100 W
• Input voltage: 100, 120, 230 Vac. (50 Hz / 60 Hz). According to destination.
• Bulb socket: E27 (Max. hgt. 125 mm / 4.9")

NOTE: delivery time approx 3-4 weeks

Simple and practical coffee scale with timer and all functions you need to brew espresso. Including automatic timer start. Comes with silicone mat to weight accurately even with hot coffee on the weighting plate.

Fits most of espresso machines and cups on market.

Can be easily calibrated. 

Function automatic off after three minutes can be turned off. 

Rechargeable USB C (included) 

110 x 130 x 25 mm

‘Umai opens the doors to Millie’s tiny kitchen in Tokyo, showing us just how soulful and simple Japanese cooking can be. This book is heartfelt and healing.’ – Yotam Ottolenghi

‘A vibrant exploration of Japanese cuisine with beautiful writing and exciting recipes to nourish the soul.’ – Ixta Belfrage

‘This is a beautiful book. Millie takes your hand and guides you into her kitchen – the Japanese kitchen – in a very honest, approachable and wonderfully delicious way.’ – Noor Murad

Umai is an introduction to the comfort and serenity of Japan; it is an exploration and celebration of a culture deeply rooted in food.

With over 80 delicious dishes that evoke the country’s rich heritage, Umai covers easy lunches, family favourites and classics designed for sharing, as well as simple and sweet desserts. Woven between the recipes are passages that will transport you to the enticing eateries of Japan. Venture to a traditional izakaya for classic small plates and recreate this at home, warm your soul at a no-frills hole-in-the-wall teishokuya or delve into unmissable delicacies at a local Japanese bakery – there’s plenty to guide you through what to expect on your journey.

Take this as your invitation to enter the Japanese home kitchen and gain a local’s perspective on a cuisine that is known and loved around the world.

Turning an unassuming house into a desirable home requires creative vision and skillful execution but not a huge budget.

Discover the art of transforming old architecture into a haven of comfort and style. This is your guide to upgrading your home without breaking the bank, as it offers a carefully curated selection of projects that showcase the best renovations, rebuilds, and extensions from private residences across the globe.

At the heart of Upgrade Your House is the philosophy of sustainability, which shows how a creative vision and skillful execution can transform a preexisting structure into a dream home. With a focus on inspiring practical solutions, this book reveals how changes to floor plans, modern extensions, or cleverly executed refurbishments can unleash the full potential of any house to become a desirable residence.

Whether you're an architect, designer, or homeowner, the captivating imagery and floor plans, make Upgrade Your House an indispensable reference.