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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 […]

A lot of people were fired up after Anders Selmer’s talk during the Nordic Barista Cup this year. The audience almost cornered Anders about how restaurants so poorly executes coffee service after dinner. To Anders defense, he is actually taking coffee seriously in his restaurant “Fiskebaren”, and I think he defended him self well by saying

Yesterday I spent the whole day at Coocentral in Garzon to cup coffees. Coocentral is the co-operative that Elias is working with and where he is delivering his coffee. They have been a big support of our project and are currently providing Elias with pre-financing of his coffee (they buy it from him for market

You might know that we started working with Don Elias at Finca Tamana this June. The coffees from our first harvest working together have already arrived Norway and will be for sale in early December. In June I radically changed the way Elias picks, processes and dries his coffee in order to make sure the

I am spending the week at Finca Tamana to help improve the quality of the coffee with Don Elias Roa. We just recieved the coffee from the June harvest and that will be for sale in early December. In Colombia, the farmers are harvesting coffee twice a year, and now is the mitaka which is

Hunkute returns to Tim Wendelboe this week; both as an espresso roast and a filter roast. The cup profile is very citric and reminiscent of limoncello with delicate jasmine notes. We think this is a result of both the high altitudes in which the coffee is grown, as well as the many local coffee tree

We are now sold out of the Los Pirineos coffee from El Salvador. Therefore we have updated the TW espresso and it is now based on 2 lovely coffees procuced by the Caballero family. The new espresso consists of: 58% Pantanal 42% Francisca These coffees are produced by Marysabel Caballero and Moises Herrera and comes

This past weekend, Food Studio hosted another one of their high concept foody experiences. Once again, like with the Maaemo & Food Studio collaboration, Tim Wendelboe was contributing and we featured our Michiti brewed as kokekaffe.   Food Studio is a kind of collaborative project aimed at promoting and communicating the Nordic approach to food.

We have finally opened our brew bar in the cupping room of our shop. This means that every Saturday and Sunday we will be brewing and selling aeropressed black coffees as well as espresso in our cupping room. (You will still be able to buy black coffee and espresso in our bar of course.) Think

For those of you who missed out on the fantastic Nordic Barista Cup in Compenhagen this year, you can see all the lectures here. The name of the event is a bit misleading. Although there is a team barista competition between the 5 nordic countries, most people attend for the many  informative lectures and the social