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%

So you can plan your coffee for Christmas and the New Year, here are our opening hours -

Monday 21st – Wednesday 23rd : 8am – 5pm
Thursday 24th – Sunday 27th : Closed
Monday 28th – Wednesday 30th : 10am – 5pm
Thursday 31st : 10am – 3pm
Friday 1st : Closed
Saturday 2nd – Sunday 3rd : 11am – 5pm
Monday 4th onwards : Normal opening hours

Please note the webshop will also be closed in line with our opening hours.

Also, remember if you purchase ‘Kaffe med Tim Wendelboe’, an Aeropress or a grinder you will receive a 50% discount on 250g of coffee.

We also have delicious chocolate from both Sebastien Bruno and Sverre Sætre.

And the sweet, rustic and spiced Jule Espresso will only be here until the end of the year!