Drop Coffee, Stockholm

Drop Coffee, Stockholm

By Chris Kolbu

In August 2009, Oskar Alvérus and Erik Rosendahl opened Drop Coffee together. Up until that moment, Oskar ran a small espresso bar just around the corner on Mariatorget and Erik had worked as a freelance journalist. Their ambition was to communicate origin and to give the costumer the possibility to choose the coffee of their preference.

They decided to use the pour over method and a filter coffee grinder as a way of showing the guest how easy it is to make great coffee – if you use fresh, ground to order, high quality coffee, that is. On the menu they rotated four different filter coffees every week. The aim was to display and introduce people to different origins, single estate coffees and roasteries. At the same time they chose not to have more than one espresso grinder.

Starting up, the budget was very tight and the bar was built with help from google, friends and many summer hours. Oskar’s old regulars came with him to Drop Coffee and made the tough first months work.

Initially, they bought coffee from several different micro roasteries in Sweden, Denmark and Norway. Since August 2010, Drop Coffee roasts all their coffee in-house. During the first six months, all their coffee was roasted on a Giesen Roast with a mere 1,5kg capacity!

Photo by Alexander Ruas

In 2010, Drop Coffee was represented in the Swedish Barista Cup for the first time. At the time, Oskar Alvérus and Alexander Ruas both reached the semi finals, and Oskar went on to place sixth in the finals. This year they had three competing baristas represented in the semi-finals, with two of them reaching the finals. In the end, Alexander Ruas won, and is now representing both Sweden and Drop Coffee in Bogotá. “The competitions, in all forms, are a great way for us to learn from others, but more importantly is the way the training brings the staff together and how it keeps us focused on the good cup of coffee”, says Erik Rosendahl.

Drop Coffee features a filter coffee bar with a choice of all the different coffees of the roaster. As of May 2011, there are six different single estates/origins on the menu. They use the pour over method exclusively, because they feel mixing it up too much takes focus away from the coffee and puts it on the equipment.

Drop Coffee are currently buying their coffee through Mare Terra of Spain, Ethiopian Beans in Stockholm, and Kaffa in Norway. Their long-term goal is to create relationships with their producers and to establish direct trade with them.

After six months of experimentation, Drop Coffee has decided to focus their attention on coffee from Ethiopia, Nicaragua, Panama and Brazil. They have already visited Nicaragua and are planning to visit Ethiopia soon.

For Drop Coffee, their most important mission is to let their customers discover their own taste preferences and in that way also learn about coffee origins and processing methods – first and foremost through taste. To them, Nordic Coffee Culture is represented best by a “carefully roasted clean cup of coffee with all the acidity and sweetness possible – of course filter brewed.”

Visit Drop Coffee at www.dropcoffee.se

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