We had some visitors from the Norwegian Slow food organisation.Here is what they wrote about us. (In Norwegian)

On Monday the 1st of September I celebrated 10 years in the coffee industry. I remember I applied for a job at Stockfleth’s Lille Grensen in late August 1998 and that I had a job interview with Mr. Arvid Skovli 2 days before the 1st of september that same month. Arvid told me that they

We have got a new Indian coffee from Badnekhan estate in store. Badnekhan Estate is located in Karnataka in Chikmagalur in India and has won the Flavour of India Award several times. It is a very clean and sweet Indian coffee with aromas and flavours remniscent of nuts, cocoa and cedar wood. The coffee is

During our first year of roasting, we have discovered a lot of things. Among them are that green coffee is much more fragile than we thought. When I started with coffee 10 years ago, I learned that green coffee was fresh for at least 1 year before it started tasting past crop (like dry straw)

We have got some great new coffees in store. We launched them during our Black week, which was quite fun. The new lots are from Kenya and Ethiopia. The Ethiopian is a natural processed coffee from Aricha in Yirgacheffe.This coffee is developed by the Bagersh family together with green coffee exporters Ninety+. Although the coffee

I am very happy to announce that we just bought the 4th place in the 2008 Honduras Cup of Excellence. This is by far the best coffee I have tasted in all the Cup of Excellence auctions this year, and I am very proud to have payed 14$ per pound for the coffee (about 30

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

I got the chance to play around with the new La Marzocco machine today. I brought a bag of Aricha #28 and the results were stunning. The machine is basically all you want in an espresso machine. Here is what is new: 1. One boiler per group. PID controlled. More accurate than ever. 2. Individually

The Tim Wendelboe espresso, spring 2009 – blend,  consists of 3 newly arrived coffees: 50% Fazenda Barreiro, Brazil. Natural processed. 25% Sao Judas Tadeu, Brazil. Pulped natural. 25% Amor de Dios, Bolivia. Wet processed. The blend tastes totally different from our last 3 blends that have been very fruity and acidic. This time we have

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.