Tim Wendelboe, Oslo

Tim Wendelboe, Oslo

By Chris Kolbu

Tim Wendelboe is the self-titled coffee shop, micro roastery and training centre of Tim Wendelboe, the 2004 World Barista Champion and 2005 World Cup Tasting Champion. After close to a decade in the industry, he decided to start his own business. Based in Grünerløkka, Oslo, it opened its doors in June 2007.

The goal of Tim Wendelboe is to “be among the best coffee roasteries and espresso bars in the world and to be a preferred supplier of quality coffee and a preferred resource for coffee innovation and coffee knowledge.”

Since opening, the roastery has won the Nordic Roaster competition three years running. The competition is a blind cupping, where the judges — attendees at the annual Nordic Barista Cup — taste and score the coffees without knowing what or whose they are.

The current brewing method offered in the bar is the Aeropress. The entire selection of TW filter coffee is always available, brewed on demand. There is also an option of sharing a tasting flight of all the available coffees.

On their website, you can find brewing guides and videoes, as well as exhaustive information on coffees past and present. In 2009, Tim published the book “Kaffe with Tim Wendelboe” (quickly followed by an English translation). The book is an honest, accessible account of what makes a great cup of coffee, and how anyone can brew one.

Transparency is an important part of Tim Wendelboe’s business philosophy. He regularly publishes what prices he pays for coffee, but more important still is his commitment to building long-term relationships with the farmers and cooperatives he purchases coffee from. By committing to purchasing crops before the harvest, he has been able to experiment with coffee at origin, such as separating out cherries from older trees, separating varietals, and different ways of processing the coffees.

In 2010, for their third anniversary, every drink in the coffee bar was “pay what you like”, to raise funds for the Tekangu cooperative’s Karogoto factory in Nyeri, Kenya. At the end of the day, more than $3,500 was raised towards purchasing new metal drying beds.

For Tim Wendelboe, Nordic coffee culture has emphasis on the natural diversity of coffee flavour. He believes that the tradition of buying high quality coffees in the Nordic countries has created a culture where coffee is roasted light in order to enhance it’s natural flavours and acidity without having burned flavours from the roasting process.

When the quality of the roast and green coffee is high, it gives a complex and sweet cup of coffee, and makes it unnecessary to add sugar or milk. Therefore Tim truly believes that the Nordic way of brewing and drinking coffee, wether it is the traditional steeping method or filter coffee, is the best and easiest way to enjoy a cup of coffee.

Visit Tim Wendelboe at www.timwendelboe.no

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