Viking Magazine - November 2015 - 16

World Barista
Champion Tim
Wendelboe plants
coffee trees at
his coffee farm in
Colombia.
Lorentzen enjoys importing coffee from several
countries. In the summer, he sources it from Africa.
" Ethiopia's different coffee varieties, in addition to high
growing altitudes and particular microclimate, can
provide extremely bright, clear and floral brews. "
Wendelboe prefers sourcing coffee from Colombia,
Kenya, Ethiopia, Honduras and El Salvador. He
purchased his own coffee farm in Colombia. " I have
been fortunate to work with a farmer named Elias Roa
to change his farm into a model for his area, " Wendelboe
says. " We have been able to raise the quality of his
coffees a lot during the past three years we have been
working together. "
Fuglen, an independent coffee shop in Oslo, sources
coffee beans from the around the world and even has a
roastery in Tokyo. They roast lightly, in the Nordic style,
to enhance natural flavors. " We only have pure, clean
coffees, but they have a lot of different qualities such as
aromas, bodies and texture, " says Katrine Amdal
of Fuglen.
" In the summer, the African coffees are newly
harvested and most popular. In the winter, we source it
mostly from Central American countries. "
BREWING TECHNIQUES
Beyond sourcing, what really makes Norwegian coffee
stand out is the way it's brewed. Norwegians opt for
light roasted coffees, which have low bitterness and high
acidity. " We brew these as filter coffee, or we immerse
them in hot water to make kokekaffe, which is coffee
brewed in a pot, " Sørbotten says.
Norway is also fortunate to have clean, soft water.
The water enhances the coffee's fruity and acidic
taste, according to Wendelboe. " The most important
part of the brewing process is the ingredients, " he
says. " You need to have great quality coffee that is
freshly roasted and ground. "
At Fuglen, the perfect cup of coffee is about precision.
" Brewing is about getting the right amount of coffee
with the right amount of fresh water at the right
temperature, " Amdal says.
16 VIKING NOVEMBER 2015
sonsofnorway.com
Did You Know?
Norwegians often
prefer light roasted
coffees, which have
low bitterness and
high acidity.
Tips for a Perfect Brew
If you're not traveling to Norway, use these
expert tips to brew a great cup of coffee
at home.
that has adjust * Tim Wendelboe: " Get a coffee grinder
brewmethods.com to learn how to best use it. It
able grind settings. Check out
is a great resource where you will find videos and
brewing guides from all sorts of coffee companies
gathered in one place. "
w * Jan Richter Lorentzen: " The best
ay to avoid stale coffee is to buy fresh coffee
frequently and store it in a container with little
air and light present. A great investment if you're
looking for a better brew is buying a burr grinder.
I've never heard of anyone regretting getting one. "
t* Audun Sørbotten: " Don't buy or store
oo much coffee at a time. Avoid putting coffee in
the refrigerator. Room temperature and a closed bag
is sufficient. I recommend coffees with a Norwegian
light roast style that are brewed as
filter coffee or kokekaffe. This is what
works best at home. "
PHOTO BY FOODCOLLECTION / CORBIS
http://www.brewmethods.com http://www.sonsofnorway.com
Viking Magazine - November 2015

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