In this compelling and inspirational talk, Pontus Dahlstrøm of Olso’s Maaemo restaurant takes us back of house to understand the conceptualisation and execution of a beautiful idea.
Archives for August 2011
The ever fun and exciting gala dinner took place Saturday night. It soon turned out that the swarming cat walk of wrestlers, bikers, Björn Borg’s and boxers were in a sporty mood and pumped up the jam for 2 solid hours before getting on a bus to another party. Team Sweden with Oscar and […]
Photo: Tim Varney This year our judges have been paying particular attention to the following qualities in the teams: The ability to create well tasting beverages The ability to present themselves, their product and their ideas to others The professionalism with which they […]
In addition to the Nordic Barista Cup, we have also been running the Nordic Roaster Competition – a parallel competition aiming to find the best coffee roaster of 2011. The competition is broken down into two categories; espresso & filter. Each of the 170 attendees at the Nordic Barista Cup participates in the judging, tasting […]
Bringing some North American perspective to the Nordic Barista Cup, Vice President of Strategy at Intelligentsia Coffee & Tea, Kyle Glanville, delivers a focused and emphatic lecture on what he sees as the ‘broken’ nature of coffee retail.
In this talk, James Hoffmann takes us back to the origins of espresso, to the standards and norms that we have inherited and rarely question, and asking us where we want espresso to go.
In keeping with the packed schedule that the Nordic Barista Cup operates, at the close of lectures and events yesterday we loaded onto buses, headed for a guided tour of Freetown Christiania.
In this combined talk and cupping, Tim Wendelboe talks through some of the processing techniques and issues facing coffee producers in Indonesia.
In order to get a popular vote for the best espresso from 10 different roasters, attendees and speakers at Nordic Barista Cup have just been 10 espressos each.
Stephen talks to us about different methods, aspects and issues that arise relating to preserving green coffee quality, from origin to roaster.