New coffee lots from Ethiopia and Kenya has arrived and we will celebrate this by only serving black coffee, espresso and other black coffee drinks, both hot and cold, from Monday the 7th of July until Monday the 14th of July.

This means we will not be serving milk drinks during the whole week.

We assure you that you will be offered some great coffees with fantastic aromas, so this is a great chance for you all to try something new and get new taste experiences.

We will post more info about the new coffees during the week…

First of all, a huge congratulations to Stephen Morrisey who won the 9th annual World Barista Championship. His performace had such fantastic energy and plenty of noted conversation starters on technique and his chrome dome signature drink.

We would also like to congratulate our part time barista Chris Kolbu for his fantastic performance which gave him the 9th place in the WBC, scoring only 11 points from a place in the finals.

We are really proud of the effort Chris has put in to the competition. Juggling university exams and training required a huge amount of energy. We also can’t wait to get our hands on the recently arrived Ethiopian coffee he used in his presentation so that all our customers will have the chance to taste his signature drink. We will post more info on when this will happen soon..

We have all had a particularily special time in Copenhagen. The combinaion of catching up with new and old friends and generally the amazing amosphere created by the WBC.

We will post more info on when this will happen soon..

First we need some rest form all the champagne..

Chris has just completed his WBC presentation here in Copenhagen and what a great job he has done. Without jinxing it and giving away too much we are all really happy with his performance and are confident he’ll score well. So now, we are relaxing and drinking some well deserved champagne…

It’s been two days in copenhagen for Team Norway and things have gone swimmingly. Tuesday was spent making last minute preparations and buying bits and pieces for Chris’ presentation. Chris has been battling with the high pollen count of the Copenhagen air which has forced Tim and myself to feed him with various drugs to clear him up – in the process making him very drowsy. The guys at Kontra gave us the opportunity to play with some biodynamic and organic Danish milk, which proved to be just right for the cappuccinos.

Wednesday morning we started with a cracking breakfast in the Hotel Fox lobby and briskly moved onto the meet and greet at the WBC venue. A record 52 countries are competing this year, which include many solid baristas, who together create a vibrant and energetic atmosphere. Chris was given an hour to get a feel for the machine, taste the various roasts of the espresso with Danish water, perfect the milk and immerse himself in the presentation. The coffees, i must add, are tasting fantastic.

The 3 of us are very relaxed and have been rewarded with good preparation and fantastic help from various people including the Solberg & Hansen guys who shipped all the gear over, our beloved roaster Ola who has nailed the roast for the coffee, support and from the super barista gals back home – Ingrid and Hanne, and multiple others who have contributed in various ways.

Chris will be on tomorrow at 1pm and can be watched live, streamed from the WBC website.

Chris will be competing in the World Barista Championship at about 13.00 on thursday the 19th of june.
You can see live footage from the competition on the WBC website

We will of course blog a little bit about his performance on this blog.

Don’t hesitate to write some cheering words for Chris in our comments section.

We all wish him good luck.

Last night, the TW Crew and other expert members of the Oslo coffee world, got a taste of Chris’ upcoming WBC performance. The details of the signature drink and concept of the presentation will be kept tight lipped – much like an upcoming Apple iphone release. That said, the focus of the presentation is simplicity and highlighting contrasting aromas and flavours.

Plenty of invaluable feedback was given to which Chris conscientiously noted. The next few days will be spend refining the presentation, perfecting the drinks and ironing table cloths. Thanks to all who were there to support and give feedback.