The menu tomorrow will be the following:

Made on the strada:

The new TW espresso blend
Cielito Lindo espresso
Cappuccino with TW blend

Iced coffees:

The TW Cappuccino al freddo with the TW blend
The TW Re-Constructed Shakerato with Cielito Lindo espresso
Iced Tekangu
Iced Santa Ana

We will be serving the following black coffee in our cupping room brewed on Aeropress and Hario V60:

Tekangu
Mugaga
Santa Ana
Hacienda Esmeralda
Cielito Lindo

All drinks are a minimum 1 kr and the maximum is whatever you want to pay.

All the money we get in on all sales on the 31st of July goes to our drying table project in Kenya where we will fund the building of new drying tables at the Karogoto Factory at the Tekangu coop.

On saturday the 31st of July we will be celebrating our 3 year anniversary. (although it really was on the 30th of june)

Opening hours will be as normal from 11am to 5pm.

We have some exiting new coffees for sale this week.
After a lot of waiting, both the Kenyan coffees we sourced in January are for sale. Also an exciting sweet bourbon from Finca Santa Ana, Guatemala is ready for sale.

There is also a new TW espresso blend that is quite different from the last 3 blends we have had. The new blend is very potent with a lot of fruity flavours and winey acidity.

For more info, go to our resource page and click on “our coffees” in the left menu.

Hope you like it.

We have finally managed to publish all the dates for barista courses for the rest of 2010.
If you are interested in participating or reading about the courses, go here.

You can purchase a ticket in our web shop.

I am extremely delighted, honoured and happy to tell you that we will be the first in the world to recieve a La Marzocco Strada EP for testing.

The Strada is the result of the prototype machine we tested in Atlanta 2009 and finally, after a lot of feedback and trials from the LM Street Team, it was  launched in London during the 2010 WBC . After Kent Bakke was finished presenting the machine he announced that we will be the first coffee shop to test the Strada EP (Electronic paddle) and our dear friends in Denmark, The Coffee Collective will be the first to test the Strada MP (Mechanical paddle)

The difference between the EP and the MP is that the EP, which stands for Electronic Paddle, has separate gear pumps for each grouphead, enabling the barista to control the brewing pressure on each group manually or to programme 4 different brew pressure profiles per group. This will give you 12 brew profiles on a 3 group machine and you can run 3 different profiles (1 on each group) at the same time. The machine also have individual boilers for each group so that you can adjust different brewing temperatures on every single group.

The MP has a rotary pump that turns on with full pressure when a group is activated. Then the barista can manually adjust the brew pressure during the extraction of a shot by opening or closing the water dispersion valve on top of the group. That means the more open the valve, the more pressure you get. Of course, the repeatability on the MP is not the same as on an EP and the group paddles were not as sensitive on the MP as on the EP.

I briefly tried both machines with Cielito Lindo Espresso during the London trade show, and I have to say that one of the shots i pulled on the EP was one of the best espressos I have ever had. The Cielito Lindo was extremely creamy, sweet, clean and super balanced. I really hope I will be able to repeat this shot once it arrives Norway.

The machine will arrive tomorrow afternoon, and we will be playing with it as soon as we come home from vacation. We are also planning on putting it on test in our bar after playing with it so that we can try it out on our customers and see how the machine works in a hectic bar.

We will post reports as soon as we have something to report, so stay tuned.

It’s arrived. The English version of ‘Coffee with Tim Wendelboe’ has finally been printed and is ready for your eyes.

‘Coffee with Tim Wendelboe’ gives you advice in selecting the right brewing equipment, recipes on different brewing methods and tips on how to buy the best coffee.  Tim writes about how coffee is grown, produced, imported and roasted and gives you many reasons why some coffees taste better than others. There are also some pastry recipes by one of norways best pastry chefs, Sverre Sætre in adittion to a couple of tasty and simple coffee drink recipes from Tim Wendelboe’s espresso bar.

The book is available for purchase from the Webshop for retail price. We will also be shipping the book worldwide. If you would like to sell the book in your own store, please contact Tim directly via email for wholesale enquires.

Extreberto from Cielito Lindo at the Cup of Excellence 2010

We are very pleased and proud to announce the purchase of Cielito Lindo CoE #18 in the Honduras Cup of Excellence for the 3rd year running. The purchase price was $8.10 per pound.

Tim was part of the international jury this year, so had a very close relationship with the top coffees – and especially with the wonderful Cielito Lindo which has become a favourite at Tim Wendelboe between both staff and our customers. It is very exciting to know we will be offering this coffee again soon!

More information on the Cup of Excellence and what it means to us and the farmers can be found here.

More info on Cielito Lindo can be found here.

We will start roasting and selling our new crop Tekangu from Kenya on Tuesday the 6th of July.
More info on the coffee here.