Cupping for the people

This saturday we arranged an entry level cupping for a group of friends here in Oslo. The cupping involved a basic introduction to the cupping ritual and displayed a table of coffees that aimed to show the diversity quality coffee has to offer. With 11 new cuppers at the table we tried to simplefy as much as possible,  cupping 4 coffees representing 4 unique flavors and regions. We had a Indonesian Sumatra from Kaffa, the Colombian Finca la Lomita from Tim Wendelboe, the Costa Rica Don Mayo from Supreme Roastworks and finally the Aricha 32 also from TW delivered from our friends at 90+. 

People in the group were fairly new to cupping but seemed to really get into the groove. The youngest participant was only 5 months old and is an up and coming cupper in our community. We are also happy to announce that our Australian friend Tim Varney will be a regular and refreshing addition to the Cupping Collective in our future adventures - welcome home Tim:-) In the near future we will be back with more cupping at new levels. Take care- Anders  

Før ribba setter inn!

Smakt no digg juleøl?
En av favorittene våre sålangt ut i stria er Julegøtt fra Valdres!
Helt på G med syresterk, fruktig humle og meget balansert malt :D
KVALITET!

Dårlig med post....

Tjohei folkens!
Det begynner å bli syyyykt lang tid siden siste innlegg. Det beklager vi på det sterkeste. Men en gang i en rosa, utopisk fremtid kommer innleggene som perler på ei snor.
Til da blir det kun sporadiske drypp fra sporadiske smakinger og kaffebarbesøk.
Takk for tålmodigheten!
No! This will not be translated.... ;)

Copenhagen

Meget dejligt!
First of all, congratulations to the new world barista champion, Stephen Morrissey of Ireland. Great work!
Secondly, congratulations to the new world cup tasting champion, Casper Engel from the Coffee Collective in Copenhagen, Denmark. Sweet!
Third, a big round of applause to Daniel Remheden of Sweden who took 4th place in the barista championship where he used Koppis(Anne and Charles of Helsingborg, Sweden) wonderful and amazing Aricha lot 17 from Yirgacheffe, Ethiopia.
Aricha lot 17 is a drink that is best served cold......
At last, a big shout out to two great guys, who has had a hard time living with me the last four days, Joar and Anders.
At last again, the norwegian barista champion, Chris Kolbu, deserved a far better destiny than 9th place. Rock solid performance on thursday mate!

Magnus

Keep it clean

Clean equipment is essential when making a great cup of coffee. I have a feeling that grinders often are being overlooked and neglected when it comes to daily or regular cleaning procedures. I have been sneaking around and asking people working at coffee bars in Oslo, and i get the impression that in general grinders often are being mistreated. The oils and grounds collected in a grinder over time is not doing your coffee any good.  It's my opinion that espresso bars should clean their grinders on a daily basis. Home baristas should take a sweep once a week. I did my part today and gave my Ditting a good polish. Sweet:-) I have a made a resolution to keep cleaning my grinders on a regular basis from now on.

-posted by anders-

Chris Rocks

This afternooon a group of people were gathered at Tim Wendelbos bar to attend Chris Kolbus last presentation before he is off to Copenhagen and the World Barista Championship. Chris has been practicing for the WBC for quite a while now and has made enormous progress since his victory in the Norwegian championship in march. Both Chris and Tim have put in the hours and perfected the  presentation and the selection of drinks. Can't wait to see him on stage in just a few days. We all believe that Chris can go all the way in Denmark. Chris Rocks! 

-posted by anders-

First batch

I have got my hands on some coffee from the first batch roasted at Supreme Roastworks. It's going straight in the Aeropress.

-posted by anders-