Here is a nice little article written by one of our hard core coffee drinking regulars. We would strongly recommend going to one of Ken Stringfellow’s gigs to see what high caffeine consumption can make a person do on (or most times off) stage.
Thank you Ken.
We will be closed from Thursday 9th April until Monday 13th April. We will reopen on Tuesday at 8:30am ready for action…
Nyt påskefjellet!
We will be roasting and selling some new coffees from Thursday the 26th of March:
Amor de Dios from Bolivia
Australian Mountain Top (espresso roast)
We also roast Aricha #28 both light for Aeropress, french press and filter brewing and a darker roast for moka pots and espresso brewing.
We hope you like the new coffees.
Next week we will start selling some newly arrived coffees from Brazil.
I will arrange a cup tasting on Saturday the 21st of may at 13.00. We will taste samples that I collected on my trip to Ethiopia and there might be some other surprise coffees on the table as well…
The cupping is free and is open for all who would like to taste, but we have a limit of 8 people in the cupping room. First come first serve basis.
Here are some pictures from my Ethiopia trip:
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Kaffefest is coming up. Kaffefest is a long weekend of coffee related seminars, cuppings and the finals of the Norwegian Barista Championships. As part of the festivities we are hosting a cupping of Central and South American coffees (except Brasil) from different roasteries from around the globe. The theme is very broad, we know, but it will be a good chance for enthusiasts to sample some of the styles of roasting and what coffees people are buying and are excited about. The format is quite casual in order to create a comfortable environment where everyone is welcome to discuss the coffees.
The tasting takes place at our store in Grünersgate 1 on Thursday the 19th of February at 18.00h.
We have 2 open spots for our blog readers, so if you are interested in attending the taste evening, then leave a comment on this post. The 2 first to comment will get their ticket to the taste evening.
For the last 2 days we have had a visitor all the way from Sao Paulo, Brazil. Isabela Raposeiras is former Brazil barista champion and one of the most knowledgeable baristas we know in Brazil. She has worked with many growers and companies in Brazil and traveled around the world to learn about coffee. Isabela runs her own consultancy company in where she teaches Brazilians how to make better coffee. Although she is a coffee consultant and a teacher, she is very humble and eager to learn more about coffee. That is the reason she came to visit us, to learn more about our aproach to blending, preparing and roasting coffee. (We should all get better at learning from each other and exchanging knowledge.)
It has been a great priveledge to be able to spend 2 days with Isabela. Although she came to Norway to learn, we feel that we have learned a great deal from her as well. It is very rewarding being able to work with people with such passion and understanding of coffee. Especially people from producing countries, because they have such a different perspective and knowledge about the growing part of coffee.
One of our training sessions was to make a nice espresso blend and to find a nice roast profile for that blend. The end result was delicious so we decided to roast 2 batches of it to serve it in our store.
The infamous Isabela Norwegian/Brazilian espresso blend consists of:
50% Cielito Lindo, no.4 Honduras Cup of Excellence 2008
30% Finca la Lomita, Huila, Colombia.
20% Aricha #32, Ethiopia.
A very well balanced, sweet and fruity blend with sweet acidity and sweet aftertaste. Lovely amaretto and berry aromas too.
You can get a taste of this blend (roasted by Isabela) on Saturday the 24th.
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…
Til vår store glede har de fleste av våre kunder vært meget positive til vår svarte uke. Det virker som om de fleste som har vært innom har tatt oppfordringen vår på alvor og dermed prøvd flere typer kaffe under besøket. Dette har resultert i mer kaffeprat noe vi bak disken synes er moro og ikke minst lærerikt.
Det har selvfølgelig vært enkelte (faktisk bare 4-5 stykker i dag) som har snudd og tatt turen til nærmeste Kaffebrenneriet når de oppdager at vi ikke serverer caffe latte denne uken, men det må de jo få lov til. Da har de iallefall tatt et valg, og det respekterer vi.
Det mest overraskende er at vi faktisk aldri har hatt en bedre mandag når det kommer til besøk og antall drikker vi har laget. Det er over all forventning når bestselgeren ikke står på menyen…
Vi har også fått meget god respons på Clovermaskinen og ikke minst Aidas Grand Reserve som er den eneste kaffen vi brygger på Clovern denne uka.
Vi gleder oss til resten av den svarte uka…
We are happy to announce that our customers have been really positive to our Black week concept. It seems that most of our customers today have taken our challenge seriously and therefore tried 2 or more coffees during their visit. This has lead to more discussions about our favorite topic, coffee, and we feel that both our customers and our staff have learned a lot today.
There were only about 4-5 customers that turned around and walked out to get a caffe latte at the nearest coffee shop when we told them that we only served black coffee . We really don’t blame them for doing so. At least they made a choice, and we respect their decision.
The biggest surprise today was the fact that in terms of visitors and sales, we have never experienced a better Monday. (I personally really did not expect that to happen and to tell you the truth I was quite pessimistic about how the customers would react to the Black week, especially when we don’t serve the best selling drink on the menu, the Caffe Latte.)
We are also happy to see that people really like the Clover and of course the only coffee that we brew on the Clover this week, the Grand Reserve coffee from Aida Battle.
I am really looking forward to the rest of this week…
Foto av / Photo by: Chris kolbu
Fra og med mandag 15. oktober til og med søndag 21. oktober gjennomfører vi “Svart uke”
Dette betyr at vi ikke selger kaffe med melk. Med andre ord ingen caffe latte, cappuccino, kaffe med melk eller fløte.
Hvorfor gjør vi dette? Nei, det er ikke for å være vanskelige og vi er heller ikke imot å blande melk i kaffe. Vi gjør det fordi vi har fått inn nye kaffepartier. Kaffe smaker alltid best når den er fersk og dette gjelder også råkaffe. I tillegg har vi brukt mye tid på å smake oss fram til akkurat den kaffen vi nå tilbyr. Dette ønsker vi å feire ved at vi kun tilbyr kaffe i sin rene form enten det er espresso, presskannekaffe eller kaffe fra vår nye Clover.
Noen vil kanskje stusse på hvorfor vi tar bort bestselgere som cortado og cappuccino fra menyen, men det er nettop dette vår espressobar er laget for. Vi skal ikke pleie våre kunders vaner men utfordre dem.
Jeg oppfordrer derfor alle våre stamkunder såvel som nye kunder til å smake minst 2 ulike kaffevarianter denne uka. Det synes jeg kaffebøndene vi har kjøpt kaffe fra fortjener.
Lurer du på hva vi tilbyrinn av kaffe, så kan du gå inn på produktsiden vår og laste ned litt informasjon om de ulike partiene vi har kjøpt.
Menyen denne uken vil bestå av følgende :
Ukens meny:
Espresso:
El Socorro y Anexos, Guatemala
Fyldig kaffe med søt syrlighet. Smak av appelsinskall, syltet ingefær og moden frukt.
Eeagads Estate, Kenya
Frisk kaffe med distinkt smak av solbær.
Tim Wendelboe espresso
Ny espressoblanding. Blandingen består nå av følgende komponenter:
48 % Fazenda Santa Alina, Brasil
19 % Korokoro, Komothai, Kenya
18 % La Esperanza, Colombia Cup Of Excellence
15 % Bera Tadichio, Sidamo, Etiopia
Presskannekaffe:
Bera Tadicho, Sidamo
Kaffe med en frisk sitrusaktig syrlighet og middels fylde. Florale aromaer av rose, jasmin og bergamot. Lett snerp i avslutningen.
El Socorro Y Anexos
Fyldig kaffe med søt syrlighet. Smak av appelsinskall, syltet ingefær og moden frukt.
Cloverkaffe med Aidas Gran Reserve
En Clover er en slags espresso maskin for svart kaffe der hver kopp brygges på bestilling. Kaffen kan sammenlignes med vakuum brygger og presskanne. Siden man bruker et fint metallfilter for å filtrere kaffen blir kaffen ren og klar samtidig som mye av kaffens oljer og smaksstoffer bevares bedre.
Farmene til Aida Battle (Kilimanjaro, Mauritania og Los Alpes) ligger i 1450 meters høyde over havet ved byen Santa Ana nord/vest i El Salvador og er drevet av Aida Batlle Giammattei.
Aida’s Gran Reserve er Aida Battles navn på kaffen som inneholder bare Peaberry-bønner. De er samlet fra hennes tre farmer. Bønnene heter Peaberry når det ligger kun én bønne i kaffebæret mot normalen som er to. Flere mener at bønnene dermed får med seg mer av bærets sødme og fruktighet noe som kan resultere i at kaffen får mer intens aroma. Disse bønnene er derfor spesielt ettertraktede.
Kaffen har middels syrlighet og fylde. God balanse og sødme. Frisk smak av modne røde bær og frukt.
As stated earlier the week between the 15th of October and the 21st. is black week at Tim Wendelboe. This means that we will not be serving any cofee mixed with milk. In other words, bestsellers like cortado, cappuccino, caffe latte and macchiato is off the menu.
Why are we doing this? We are certainly not doing it to be annoying, nor are we against adding milk to coffee. We are doing this because we have just recieved the new lots we have bought, and we firmly believe that green coffee is at its best when it is fresh. We have also spent a lot of time to find the new coffees that we have bought, so we are extremely proud that we are able to present such tasty coffees. Therefore we feel like celebrating. But nstead of celebrating with champagne we want to salute the farmers who have grown these coffees by drinking their coffees in it’s pure, whether it is a french pressed coffee, a single origin espresso or a delicious Clover coffee from our new Clover.
Some people might wonder if we have lost our minds when we take bestselers like caffe latte from the menu. After all we have only been open for 3 1/2 months. But this is actually one of the reasons I made an espressobar in our roastery. We have not made an espresso bar to please the habiths of our customers. We have opened an espressobar that shall challenge our customers. Therefore I am challenging all of our regular customers as well as new visitors to at least try 2 different coffees during the next week.
Hopefully we will be able to give you a new and positive coffee experience.
Our menu of the week will be the following:
Espresso:
El Socorro y Anexos, Guatemala
Eeagads Estate, Kenya
The new Tim Wendelboe espresso blend with the following ingredients:
48 % Fazenda Santa Alina, Brazil
19 % Korokoro, Komothai, Kenya
18 % La Esperanza, Colombia Cup Of Excellence
15 % Bera Tadichio, Sidamo, Ethiopia
From the french press:
El Socorro y Anexos, Guatemala
Bera Tadicho, Sidamo
From the Clover:
Aida’s Gran Reserve, Santa Ana, El Salvador (From Aida Battle)
