I’m hijacking the Tim Wendelboe news column to say farewell and thanks to everyone who have made my time here so deeply rewarding, inspiring and enlightening. I’ve been completely immersed in the world of Tim Wendelboe since the beginning some 6 years ago. When hearing the opening of the Bar Manager position at Tim Wendelboe, i jumped on a plane from London to meet with Tim over coffee. We talked my experience and what i felt at the time was more important : my feelings on Burt Bacharach. Something clicked.

Tim Wendelboe : Day 1

Winning the Nordic Roaster Competition for the 2nd or 3rd time – I forget. I’ve lost count.

World Barista Championship, Copenhagen 2008

We need to do the yearly refurbishing, painting and lackering during easter holidays.

Our opening hours will therefore be:

Monday 25th:  8:30 – 18:00

Tuesday 26th:  8:30 – 18:00

Wednesday 27th – Monday 1st of April : Closed

Tuesday 2nd of April: 8:30 – 18:00

Happy easter holidays!

Hunkute returns to Tim Wendelboe this week; both as an espresso roast and a filter roast.

The cup profile is very citric and reminiscent of limoncello with delicate jasmine notes. We think this is a result of both the high altitudes in which the coffee is grown, as well as the many local coffee tree varieties that the smallholder farmers grow who make up the Hunkute Co-op in the Sidamo region of Ethiopia.

It’s worth noting the Hunkute is organic by default, though not certified. Chemical fertilisers and the like are not required in the cultivation of the local heirloom varietals, which leaves only the natural characteristics of the terroir and varietal in the cup.

Both the Espresso roast and the filter roasts are available from today in store and on the webshop. It’s also your last chance to taste the Los Cipreses from the Caballeros.

Here is an interview about Ethiopian coffee we produced with Morten Wennersgaard from our sister company Nordic Approach and Kennedy Keya from Dormans in Kenya. This was filmed while we were in Addis Ababa during the harvest in 2011:

Interview from Ethiopia from Tim Wendelboe on Vimeo.

We have finally opened our brew bar in the cupping room of our shop.

This means that every Saturday and Sunday we will be brewing and selling aeropressed black coffees as well as espresso in our cupping room. (You will still be able to buy black coffee and espresso in our bar of course.)

Think of it as an express line for those who want black coffee and espresso during the weekends.

Hopefully this will help the line out the door move quicker and more smoothly. We also hope our baristas will have more time to be able to answer questions with our new solution.

We are honoured to have been nominated for best coffee shop in Oslo 2012 by skjerioslo.no
If you like our coffee shop and would like to see us win the award, please log in and vote for us here.

We had a great anniversary last Saturday.

Despite the shifting weather, we had over 350 customers visiting all donating a lot of money for our project at Finca Tamana in Colombia.

We managed to get NOK 30.000,- in one day and all of this money will go to Elias at Finca Tamana in order to finance construction of drying tables and hopefully some processing equipment.

We will get his first coffee this fall, so you will be able to enjoy the fruit of your donations soon.

A huge thanks to all our regular customers and new customers who was very supportive and helped us celebrate our 5 year anniversary.

Our 5 Year anniversary is coming up.

We will be celebrating on Saturday the 23rd of June.

The bar will be full of staff serving some of our classic drinks as well as some new iced coffees from 11am to 5pm.

The minimum price for a drink will be 1,- kr but you can pay as much as you like. Last time we did this we had customers paying 1000,- kr for a coffee. The idea is that you can have as many coffees as you wish for a price you feel like paying.

All the money we collect on Saturday will go to finance new drying tables at Finca Tamana and also to help Elias finance the changes we are trying to implement on his farm.

So bring your friends, bring loads of cash and come join us celebrating our 5 year anniversary!

Summer is coming up. Therefore we have changed to our summer opening hours.

Monday to Friday: 8.30 – 18.00

Saturday & Sunday: 11.00 – 17.00

We have also finally managed to get our hands on organic whole milk from Røros Meieriet.

The milk is a bit less sweet, more creamy and has a much better aftertaste than the old conventional TINE milk. Since the milk is from a very small dairy, the milk will for sure vary more in quality as opposed to milk from TINE who blends good and poor quality together to make a homogenous product. Still, we believe organic milk is better both from a taste perspective as well as from a health perspective.

Since TINE is unwilling to provide us with organic whole milk, we have decided not to buy any milk from them again. We will therefore only be offering whole milk from Røros Meieriet as they only make whole milk and extra light milk. Unfortunately the extra light milk is not suited for coffee drinks as it foams poorly and does not taste according to our standards.

By changing milk we had to adjust the prices slightly as the milk is almost double the price of TINE milk. But we believe it is worth every krone!

Merry Christmas from Erik, Tim, Amanda, Ida, Stine, Steph, Arnaud & Tim.

During Christmas & New Year, we’ll have the following opening hours :

23rd December : 8.30 – 17.00

24th – 26th December : CLOSED

27th – 30th December : 10.00 – 17.00

31st December : 10.00 – 15.00

1st January : CLOSED

Normal opening hours from the 2nd January

Due to limited capacity during weekends we have decided to open up our cupping room during Saturdays and Sundays for brewing black coffee to our guests. This way we are able to serve those of you who only want a black coffee while visiting our store. We know how frustrating it is to stand in line sometimes and hopefully our cupping room brew bar will help things move a bit quicker.

The brew bar will only be open during weekends and we will be serving our full Aeropress menu. In addition you will be able to pay for whole bean coffee, books, etc. Of course we invite you also to come and hang out to ask us questions. The Cupping room was made to teach our customers about coffee, and most likely the person working there will have time to answer and help you become a better home barista.

If you want your cappuccino and latte, you still need to order them in our espresso bar, but hopefully the line will not be as long as before.

The Brew bar will be open for the first time on Saturday the  3rd and Sunday the 4th of December from around 12 o’clock. We will be serving some new lots from both the Caballero family and a new Bourbon from Nacimiento.