Home News Webshop Coffee Courses Resources About Contact

Archive for October, 2011

Winter Opening Hours

Monday, October 31st, 2011

It’s winter in Norway and therefore we have adjusted our opening hours a little bit.
From Monday 31st of October our opening hours will be the following:

Monday – Friday: 8.30 to 17.00
Saturday & Sunday: 11.00 – 17.00

Lost at E minor

Thursday, October 27th, 2011

Here is a little review of our place in Lost at E minor.

Video from Lecture at FAF in Brazil

Wednesday, October 26th, 2011

Here is a short video from my lecture at Fazenda Ambiental Fortaleza in September this year. We have bought 130 bags of natural processed coffees from them and their partners, among them Joao Hamilton at Sitio Canaa. All coffees are amazing and very clean. Not the usual natural from Brazil, that’s for sure. I even cupped a couple of coffees above 90 points this year, but most of them ranging from 86 to 89 points. That is a great score for naturals and also among the highest scoring coffees in my entire Brazil trip this year.

There is a small mistake in the intro of the video. I have only been World Barista Champion once, not twice as stated in the video. I guess that was lost in translation by the director.


New York Times on Oslo Coffee

Thursday, October 20th, 2011

Here is a little article on Oslo’s coffee scene  written by Oliver Strand of the New York Times.

There has been a lot of critique on the quality of Oslo’s coffee by journalists and readers of Aftenposten, and although some of the critique may be deserved, there also seems to be a lack of reference in terms of what level the quality of a random Oslo coffee shop is serving.

“So small, so focused, so much fun. The roaster is in the front, the counter is in the back and there’s a total of three chairs. (A windowsill sits another two.) The scale is the point. At this size, every cup of coffee and every bag of beans can be executed at the highest level. In fact, all the coffee is roasted by either Tim Wendelboe or his sidekick Tim Varney, and both work shifts behind the bar. It feels like a neighborhood shop, but it’s run like a Michelin-starred restaurant.”

Maybe it is time we actually embrace our coffee culture in Norway and forget about the lost romance of the Italian espresso and similar. After all it is not only my opinion that we have one of the best cultures in the world when it comes to coffee quality and brewing.

Thanks for the kind words Oliver.