It has been 3 years since we first opened our doors here at Tim Wendelboe, and I have to admit that so far, it has been a magical journey. I really did not expect te business to be such a success after only 3 years. I would like to  send out a huge thank you, to all our customers that have supported us over our first 3 years. We have managed to do a lot of great stuff together, and we are planning for a lot more in the future.

A special thanks to all of you who visited us on Saturday and donated money for our “Tekangu drying table project.”

We had some very generous customers that payed over NOK 1.000,- for a cup of coffee (USD 155,-) . I believe that is the most expensive cup of coffee ever sold in Norway and probably the world. I am sure the farmers at the Tekangu co-op are very greatful for your generosity.

Also a huge thanks to Mette Mortensen for the beautiful flowers, to Anders Valde for his contribution and gift and also to Solberg and Hansen for supplying us with sparkling wine for the celebration.

You are probably wondering how much money we were able to raise on Saturday?

We managed to raise NOK 19.000,- (USD 2.920.) All this money will go to the drying table project. Dormans, our exporter in Kenya has donated USD 500,- so that means we are only about USD 1500,- away from our goal of USD 5000,-

We will also be collecting money for the project through our Kenyan coffee sales this week. 50% of what we get in will go to the project. So, if you need coffee, please buy Kenyan coffee this week.

Thank you all again for your fantastic contribution!

Tim W

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.

Did we all see the Norwegian Barista Champion, Oda Misje Haug on NRK1 yesterday…

By the way, we are open on Thursday… perhaps a re-constructed Shakerato?

About 10 years ago, Mr. Willy Hansen who is barista trainer at Solberg & Hansen, showed me how to make a delicios iced coffee called Caffè al freddo Shakerato. He simply put some ice cubes in a shaker along with a double shot of espresso (at that time a double shot was a full 60 ml+ made on a blend with a lot of Monsooned Malabar, aged Brazilian coffee and robusta) with 2 teaspoons of sugar and shook the mixture for about 30 seconds. The result was a foamy iced espresso served in a wine glass. I was astonished by the refreshing flavours and also the looks and “wow” effect from the texture.

I have served a tremendous amount of Shakerato during my long barista career, but for the past 3 years I have been really disappointed by the taste of this once delicious drink. I don’t know what has gone wrong, as I truly believe coffees are getting better every year, my espresso is definately tasting better now than 10 years ago, but still  none of the shakerato’s  taste like the first one I ever tried.

I decided last week to start working on a better recipe. After some trials, I found that what I really disliked with my shakerato’s is the watery texture and the bitter foam on top. Therefore I decided to give the old drink a real makeover, and after 3 hours of intensive trial and error, I was finally happy with the result. The flavour profile of the TW Re-Constructed Shakerato is a lot cleaner and more defined shakerato, still with that kick that the old Shakerato once gave me.

Here is a general recipe for the “TW re-constructed Shakerato.” I recommend using a single origin coffee in order to get more flavour definition:

1. Make  0,5l filter style coffee of Cielito Lindo “espresso roast.” Add sugar to taste and 3-4 double espressos made on Cielito Lindo espresso. Add Gelatine or similar and stir. Strain liquid in to a espuma syphon and charge with nitrus oxide. Shake well. Leave to cool in the fridge.

2. Make 2 double espressos of Cielito Lindo. Pour it over some ice cubes in a stirring glass along with 1 teaspoon of sugar. Stir until cool (like you stir a dry martini)

3. Strain cooled espresso in to a martini glass

4. Layer about 1cm of  coffee foam on top and serve.

There you go.  A “Tim Wendelboe Re-Constructed Shakerato.” Stirred, not shaken…

Open as usual.

Just in case the lovely people of Oslo wanted to pop down for some coffee goodness…

The store and webshop will be closed from Thursday 1st April until Monday 5th April. Normal hours from Tuesday 6th April.

Have a great break everyone!

We are seeking a Part Time Barista, with experience and an interest in coffee. They will be required to work a few days during the week and weekends. Their focus will be serving great drinks, customer service and packing coffee.

Please send CV and cover letter to Tim Varney.

This is the break down of drinks sold in January 2010:

Clover coffees 23,3%
Espresso 21,4%
Caffè Latte 21%
Cappuccino 18,1%
Cortado 12,4%
Piccolino (small cappuccino) 2,3%
Macchiato 1,5%
Americano 0%