In this talk we are learning about how science can help us understand the WHY behind Specialty Coffee. Emma is focusing her presentation around two countries, Brazil & Colombia. “We’re into a new era of coffee research—beyond production towards more sensory-based research.” “There is no silver bullet to quality, a serious research program takes time” […]
“NBC/SCAE Gold Cup Project” By Francisca Listov-Saabye, NBC researcher and Randy Pope, BUNN
Posted: 06/09-2013
In this talk, Francisca and Randy discuss their research behind conical and flat burr grinders. They share their results and their thoughts on better understanding your grinder. “The darker the roast, the more brittle the bean and the harder it becomes to reduce fines.” – Randy Pope “Minor changes can make great results” – Randy […]
Photo Competition at Mathallen
Posted: 06/09-2013
During the NBC competition the teams receive a number of different tasks. One challenge asked the teams to take a picture describing the following prompt: “Positive coffee related interaction with the good people of Oslo in Mathallen.” The winner was Finland, with this wonderful picture. Denmark […]
“Our Approach to Service” by Pontus Dahlström, Maaemo
Posted: 05/09-2013
In this talk, Pontus is discussing how the staff at Maaemo approaches service to their guests. He also highlights how they serve their coffee and how they are looking to improve the service, while still working with the famous traditional Norwegian “kokekaffe” or boiled coffee. “We charge the most for coffee in Norway—80nok ($13) per […]
“Creating spaces for people to meet” By Christian Nedergaard, Ved Stranden 10
Posted: 05/09-2013
In this talk Christian focus on how Ved Stranden 10 became a space for people to meet. Its about relations and being sincerely interested in making people happy. They do not compromise with quality on any level of their business – personalizing […]
“Constructing Social Spaces: Coffee, Food and Alcohol” By Alex Bernson, Sprudge
Posted: 05/09-2013
In his talk, Alex Berson of Sprudge.com, will talk about social roles as a major part of the service experience. There are different patterns depending on whether you work with food, coffee or alcohol. For example, a barista being physically constrained behind an espresso machine. How can we as an industry improve how we interact […]
“Milk and Sugar, Please!” by René Redzepi, Noma
Posted: 05/09-2013
This talk is about how Noma took the step into the world of specialty coffee. Last year René promised to launch specialty coffee no matter the cost at Noma, and he did! They have spent almost 8 months perfecting the coffee service—a long struggle with an outstanding result. “Messing with people’s coffee is one of […]
“Cup of Excellence Cupping Calibration” By Silvio Leite, AgriCafé
Posted: 05/09-2013
First up on “Day 1” is Silvio Leite from Agricafé talking about the Cup of Excellence cupping calibration. Silvio spoke about the methods and protocols behind the CoE program. He also highlights the important variables behind growing coffee in Brazil, picking, sorting, processing as well as showcasing how to approach the CoE cupping. “Please, silence during […]
Good Morning #nbc2013
Posted: 05/09-2013
Good morning and welcome to the 10th Nordic Barista Cup, this time in Oslo! We are looking forward to some intense days ahead with cuppings, presentations, roasting-competition, team-competition and much more. The focus land this year is Brazil. You can follow us on twitter for updates and the videos of the presentations will be posted on […]
WELCOME TO OSLO
Posted: 02/09-2013
We hope you are ready for some fund and educative days in Oslo. We gathered some information for you to make the landing easier.