About two weeks ago my gang of friends and I hopped on board the cruise ship from Copenhagen to Oslo. The whole trip was barrels of fun, but I won't stray off the topic, as I usually tend to do. We're here to talk about coffee. And this time, it's not just any coffee. It's really, really good coffee.
We made it our goal in our short visit to Oslo to visit Tim Wendelboe, a coffee roaster, espresso bar and also kind of a school for coffee (so cool). My friend had heard of this place as one of the top roasters in Scandinavia, if not also recognized by coffee fanatics everywhere.
There's no food so don't come here on an empty belly, especially if you do what we did... One of my friend's and I shared the coffee tasting option on the menu, giving us four coffees to try between the two of us. The coffee was stellar but man, were we buzzed afterwards.
Amongst all the coffees we've tried, I think my favourite was the Layo Tiraga, from Ethiopia. Containing notes of tangerine, citrus zest and jasmine, this cup of coffee had a wonderful aroma and left me questioning if it was perhaps not even coffee at all, but maybe rather tea,
We spoke a little with the staff of polite and friendly baristas, all orderly in crisp white blouses and black bottoms. The baristas stressed when informing us of all their options and methods of the coffee making process, was that all their beans were slow roasted. This gave none of the coffees a burnt taste and a pure taste of all the elemental flavours.
To most people entering this espresso bar, it becomes evident that the quality and source of the coffee is valued and at an incredibly high standard. Peering around the corner, you may see some scholars being educated in the art of the brewery. There aren't many places to sit, but it may be worth your while to linger around the bar, converse with the amicable baristas and watch how this whole coffee thing is done.