How did customers respond to that shift?
When I opened my own shop 10 years ago, we could hardly sell more than 10 cups of black coffee a day. People didn’t buy beans to take home for home brewing, and if they did, they always wanted cheap, pre-ground coffee. Now, most of our guests have their own grinder. We sell more exclusive, slightly more expensive coffees, serving 200 cups of black coffee on a busy Saturday. “Coffee tourists” come to spend hours tasting different brews.
What makes Tim Wendelboe coffee different from other Oslo offerings?
Nordic coffees are lightly roasted, which gives very little bitterness, loads of sweetness, and bright flavors in the cup. The big supermarket brands roast their coffees light and buy fair quality coffees, so when we opened our roastery we needed to be a lot better to stand out. We roasted dark in the beginning, but now we’re famous for our lighter roasts. Working with the same producers for years has helped with quality control, and we only sell single-origin coffees. Sometimes we’ll have several varieties from the same farm.
Which items are most popular on the espresso bar menu?
The coffee tasting for two, which includes four coffees served side by side. One of our most famous drinks is the Cappuccino Al Freddo, a foamy iced cappuccino made with an old milkshake mixer.
What’s your favorite cup?
It depends on my mood. I always drink a black coffee in the morning—usually one of our Kenyan coffees. But I honestly don’t drink much on weekdays. I taste a lot of coffee throughout the day, and I can’t stay sharp if I have too much caffeine.
Grüners gate 1,
This post is produced in partnership with Skandiastyle.
Words:MacKenzie Lewis Kassab