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“Organic Coffee; by Choice or Necessity?” by Christer Söderberg, Open World Foundation

[download Christer’s slides] In his talk, Christer Söderberg from the Open World Foundation, takes a look at where our world is heading in the future. Christer argues that it is time to do something about the current situation and ask us, “Is sustainability still possible?” “The best result comes from everyone in the group doing […]

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2013 EVALUATION

The evaluation shows tendencies from Nordic Barista Cup 2013. From the evaluation sheets we learn that people had a very positive experience overall. People were positive towards the of many of the lectures, the food, the importance of the event and the atmosphere as a whole. Still there are some things to do better for next year.

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“Benefits and Challenges of Organic Coffee Farming” by Felipe Croce, Fazenda Ambiental Fortaleza

Felipe talks about the research he’s done with organic farming as well as what he’s learned working in Brazil with Fazenda Ambietanl Fortaleza. “I don’t think any farmer wakes up & wants to spray chemicals on their coffee, they do it because they have to & they have families to feed.” “It takes guts to […]

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“From The Earth To The Stars, Applied Biodynamics” by Cynthia Sandberg, Love Apple Farms

Cynthia Sandberg talks about her approach to biodynamic farming, where she grows food in Santa Cruz for Manresa Restaurant in Los Gatos, California “Seed saving is a must! The seeds adapt over years to a specific area” “Animals are required on a biodynamic farm” ++ Cynthia Sandberg started her career as an attorney, but farming […]

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Sweden wins Nordic Barista Cup 2013

The winner of the 2013 Nordic Barista Cup is… TEAM SWEDEN!                     The top three competitors: 1. Team Sweden – 2624 pts 2. Team Norway – 2568 pts 3. Team Denmark – 2541 pts The Task: This year’s task was similar to last year’s, with a few changes […]

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“Water, The Main Ingredient in Coffee” by Scott Guglielmino, La Marzocco USA

In this talk, Scott Guglielmino of La Marzocco USA showcases how important it is to understand your water and how it affects the taste of the coffee. While studying at University of California at Santa Cruz, Scott was hired by Williams-Sonoma (high-end domestic kitchen supply) to work as a seasonal sales associate. Tasked with selling […]

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“Science & Quality at Origin” 
by Emma Bladyka, SCAA Science Manager

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” […]

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“NBC/SCAE Gold Cup Project” By Francisca Listov-Saabye, NBC researcher and Randy Pope, BUNN

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 […]

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Photo Competition at Mathallen

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     […]

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“Our Approach to Service” by Pontus Dahlström, Maaemo

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 […]

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