Sure you’ve cupped coffee, but how about water?
Arno Schwenk, Probat
Posted: 07/11-2006
The colorette machine and process was explained by Probat’s Arno Schwenk and his associate Daniella Nowitzki.
Anders Selmer, Restaurant Noma
Posted: 03/11-2006
Noma is ranked the 33rd best restaurant in the entire world, and that fact is especially impressive considering the focus on the traditional Nordic cuisine served there, which in the past has been much maligned.
Stephen Hurst, Cup Of Excellence
Posted: 02/11-2006
The intense focus on the Cup of Excellence (CoE) program and the importance of quality has been truly the highlight of day 1. The audience was quite responsive to Stephen Hurst’ definitions about quality and specialty coffee in general.
Martin Hildebrandt, Cafe Europa
Posted: 01/11-2006
After the welcoming ceremony Martin Hildebrant spoke about “Expanding Your Toolbox.” He wasn’t necessarily talking about a physical toolbox, however, but the one kept between your ears, your mind.
Enjoy The Nordic Barista Cup Once Again.
Posted: 11/09-2006
Nordic Barista Cup is a yearly event where leading doers and thinkers meet to inspire.
Lars Bo Jørgensen, Danisco Sugar
Posted: 22/03-2006
Who better to explain the science of sugar to the barista teams and the attendees than Mr. Lars Bo Jørgensen of Danisco?