Updated rules, etc Wednesday 6th May Our love for the Aeropress continues here at TW’s. We have decided to execute a 2nd WAC… World Aeropress Championship here in Oslo, to be held on Tuesday 2nd June @ 6pm. The first time around was very unofficial, this time we’ve managed to get the folks at Aerobie […]

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From the Monday 4th May, we will extend our opening hours to 6pm. You’ll also have somewhere to soak up the last of the afternoon sunshine enjoying your Mountain Top Estate Cappuccino al Freddo… we’ve got seating outside again!

Oslo TV came to learn how to make coffee in 15 minutes the other day. See the whole TV feature here: [qt:http://timwendelboe.no/uploads/oslo-tv-april-29th.mov 320 240]

Exhausted from all the partying and socialising in Atlanta, we jumped on a plane to Bogota and from Bogota to Neiva the following day. Our main goal on this trip was to visit Finca la Lomita to help pick some coffee and experiment with some processing techniques in order to develope Mr. Alvaro Diaz’ coffee.

Here is a little road movie that sums up my recent Honduras trip. Hope you like it. 2010 Honduras COE and visit to Cielito, Santa Barbara from Tim Wendelboe on Vimeo. If you think there is a little too much driving in this video, think about how I felt after sitting in a car for

I am delighted, and equally exhausted after 8 hours of bidding, to report that we won a lot of the Mario San José from Hacienda La Esmeralda from Panama. The Mario San José is of the Geisha varietal and was harvested in March 2010. It has floral notes, it is elegant, crisp, fresh, sweet, has

After a long flight over the Icelandic volcano and spending an unwanted day in Panama waiting for my flight to Honduras, I finally made it to San Pedro Sula, 36 hours behind schedule. Nevertheless, my plan to visit Cielito Lindo was not affected, and I have to admit that I was very excited but also

Firstly, a massive congratulations to our Thomas Holme, placing 5th in the Norwegian Barista Championships over the weekend. Thomas has worked incredibly hard over the past few months, and intensified his training over the last few weeks. After winning the Oslo regionals, he worked on various coffees, various roasts, various signature drink components during which

We now have a new espresso blend for sale in the store. It consists of: 55 % Suaza, Huila, Colombia. Wet processed. 35 % Fazenda Primavera, Brazil. Wet processed. 10 % San Antonio, Guatemala CoE. Wet processed. Go here to read more about it.