A Bit of Nordic Coffee in New York: Búðin

budin_instagram

Offering Nordic design articles and craft beer, but primarily coffee, is Búðin—Icelandic for Shops—located in Greenpoint. With Koppi and Tim Wendelboe on a permanent roster in addition to an admirably wide selection of 14 other Nordic roasteries, it isn’t a stretch to call this place an outpost of sorts for the type of coffee we enjoy at home. More »

From the Archives
A Traditional Cup of Coffee

The Norwegian turkaffe, literally hiking coffee, is one of the oldest coffee traditions we have. Normally prepared outside over an open fire or gas burner, it is an almost ritualized part of any hiking experience. More »

A History of Coffee in Norway, Part Five

Beans and Green

In this series of articles, we’ll be taking a trip through Norwegian history as it pertains to coffee, stopping here and there to shed light, briefly, on important personalities and formative events. In part five, we chart the development of the coffee that the vast majority of people in Norway enjoy today. More »

Coffee Crisis in Kenya

nyeri_cover

Trouble is brewing in the home of some of the best coffee in the world. Nestled between ancient mountains with a soil rich in volcanic minerals, coffee from the Nyeri district in Kenya has been increasingly regarded as some of its absolute finest. New political developments threaten to—at best—delay shipments, and at worst obliterate the diversity of the region. More »

A History of Coffee in Norway, Part Four

Peter Christen Asbjørnsen

In this series of articles, we’ll be taking a trip through Norwegian history as it pertains to coffee, stopping here and there to shed light, briefly, on important personalities and formative events. In part four we meet one of the first real coffee geeks in Norwegian history, and learn about his take on what makes a good cup of coffee. More »

A History of Coffee in Norway, Part Three

Friele, Brazil

In this series of articles, we’ll be taking a trip through Norwegian history as it pertains to coffee, stopping here and there to shed light, briefly, on important personalities and formative events. Part three explores the mid-19th century, the point in time at which coffee became available to the vast majority of the population. More »