PS: HOTEL [link]

The hotel opened in October 2011 and is situated next door to the NBC location and just 1,5 km from Oslo city centre. The hotel and NBC venue are in the Vulkan area, where the new food hall, Mathallen, is situated.  PS: hotel staffs people who need guidance, knowledge and experience on their route back to a full time job. The mindset at the hotel is: ”You can come as a guest; as a human you are cordially welcome.”

The PS: hotel has 30 modern rooms, all with different design and in-suite bathrooms.  The hotel offers single, double and triple rooms.

RATES:
Here are the PS: Hotel rates in Norwegian kroner (NOK) pr. night:

Single room 850NOK
Each extra guest in the room 100NOK. Breakfast included.

Double room 990NOK
Each extra guest in the room 100NOK. Breakfast included.

BOOKING PS: HOTEL:
To reserve a room at PS: hotel email to reservations@pshotell.no and use password: “PS barista”.

ANKER HOTEL [link]

Anker Hotel is located in the city centre, between the main street Karl Johan and the trendy area Grünerløkka. The hostel is only a 5 minute walk from the 2013 NBC venue. Anker Hotel has won a 2012 Travelers’ Choice Award in the category: Top 25 Trendiest Hotels in Norway.

All 264 rooms have private bathrooms, wireless Internet access, telephone, TV, hair dryer, working desk etc.

RATES:
Here are the Anker Hotel rates in Norwegian kroner (NOK) pr. night:

Single room 690NOK
Breakfast included.

Double room 890NOK
Breakfast included.

BOOKING ANKER HOTEL:
Please send email to booking@anker.oslo.no and mention booking code: “NBC”.

ANKER HOSTEL [link]

Anker Hostel is situated next to Anker hotel. It has 50 rooms with 250 beds total. All rooms have a private bath room with WC and shower. You have to make your bed yourself. Either you bring your bed linen with you, or you rent it in our reception. Sleeping bags are not allowed (Sanitary reasons).

Anker Hostel has dorm beds for the NBC price of 250NOK.

Bed linen can be rented for 50NOK, towel for 20 NOK. Breakfast costs 55NOK.

BOOKING ANKER HOSTEL:
Mention “NBC” to get the special rate in your email to: bookinghostel@anker.oslo.no

Each national team will work at brew bar at the NBC location. The teams will brew coffee for attendees in the morning, lunch and brakes. The brew bar will be the only place where coffee will be served at the NBC location.

Target for the teams:
Make the best coffee with the best service and give the guest (attendee) the best experience.

All attendees will be the judges, scoring each team on 3 drinks: espresso, cappuccino and black coffee (Aeropress, filter, Chemex etc). The teams will be judged on coffee quality, service, team work, ambience, etc. The team with most total points wins Nordic Barista Cup 2013.

Teams will also be judged on their performance during the water quality lecture and during the Nordic Roaster Espresso competition. Furthermore there will be secret shoppers evaluating the teams both in the NBC event space and in the NBC Mathallen space, which will be staffed by the national teams continuously during the Nordic Barista Cup.

The national teams will consist of 3 baristas from you country. On top of that you will get one Brazilian barista as the 4^th member each team.

Here is some information for you:

OVERALL INFO
Only 5 months from now Nordic Barista Cup 2013 is taking place in Oslo.
The date is from 5.-7. September. This year we have one main theme each day:

          SCIENCE

          SUSTAINABILITY

          SERVICE

The program will be a mix of talks, cuppings, competitions and social activity.

When you purchase a ticket it is an all inclusive: professional program, all meals and gala dinner are included during NBC. You only have to take care of your own hotel and flights.

2013 PROGRAM ONLINE
We have been working on this for 6 months now. Therefore it is a great pleasure to present to you: The 2013 Nordic Barista Cup program.

The 2013 program will feature cuppings, workshops, lectures, social events, Nordic Roaster competition and much more.
See the preliminary program here.

OSLO HOTEL INFO
This year we will be staying at PS: Hotel situated next door to the NBC location in the Vulkan area, where the new food hall, Mathallen, is situated. MORE HOTEL INFO

2013 SPEAKERS
As you might know the speaker list for 2013 has been presented. On the speaker list you find a barista, scientist, organic coffee farmer, sommelier, biodynamic vegetable farmer and even a sociologist. Read the full bio on the speakers here.

SIGN UP 2013
25% of the 2013 tickets were sold even before the speakers and program were announced. July 1st the price will go up to 750€.
There is  no reason to wait:  NBC WEBSHOP

FOCUS COUNTRY: BRAZIL
The 2013 producing country in focus will be Brazil.
We are working together with Brazil Specialty Coffee Association (BSCA) to present Brazil to our 2013 attendees.

This means that there will be lectures encompassing Brazilian conditions, cuppings with Brazilian coffees and of course Brazilian culture and maybe – even a little samba. Learn more about Brazil on the BSCA WEBSITE

2013 NORDIC ROASTER FORUM
The Nordic Roaster Forum 2013 will be held in Reykjavík, Iceland on 8.-9. November 2013.

Nordic Roaster Forum is an annual gathering for roasters, cuppers and importers.

Tickets are for sale on the NBC webshop.

Only 50 tickets. First come first serve …
NBC PRESENT AT SCAE IN NICE
Nordic Barista Cup will be present at the SCAE World of Coffee expo in Nice (June 26-28).

We hope to see you there …

BUY TICKET FOR NBC 2013

BUY TICKET FOR NRF 2013

Mark your calendar …

THURSDAY 5. SEPTEMBER – SUSTAINABILITY

7.30              
Sign up – breakfast

9.00              
Welcome to NBC 2013

9.30              
Cup of Excellence cupping calibration

11.00             
Organic coffee; by choice or necessity?
by Christer Söderberg, Open World Foundation

11.45             
Nordic Roaster

12.30             
LUNCH

13.45             
Introduction to Biodynamic Agriculture
by Cynthia Sandberg, Love Apple Farms

14.30             
Cupping

15.30             
Benefits and challenges of organic coffee farming
by Felipe Croce, Fazenda Ambiental Fortaleza                  

16.15             
Dialogue – sustainability

17.00             
Departure

FRIDAY 6. SEPTEMBER – SCIENCE

8.00              
Good morning croissant

9.00              
Welcome to Friday

9.15              
Water, the main ingredient in coffee
by Scott Guglielmino, La Marzocco USA

11.30             
NORDIC ROASTER

12.15             
LUNCH + NBC bazaar

13.30             
NORDIC ROASTER

14.30             
Grinding Research Project
by Francisca Listov-Saabye, NBC research & Randy Pope, BUNN

16.15             
Wine tasting: Clarity
by Christian Nedergaard, Ved Stranden 10 & Pontus Dahlström, Maaemo

17.30             
Take off

SATURDAY 7. SEPTEMBER – SERVICE

8.00              
Good morning croissant

9.00              
Welcome to Saturday

09.15             
Coffee service at Noma
By René Redzepi, Noma

10.00             
Constructing Social Spaces: Coffee, Food, and Alcohol
By Alex Bernson, Sweetleaf/Sprudge          

10.45             
NORDIC ROASTER

12.00             
LUNCH

13.00             
Our approach to service
By Pontus Dahlström, Maaemo

13.45             
Creating spaces for people to meet
Christian Nedergaard, Ved Stranden 10

14.30             
Dialogue – service

15.30             
NBC Auction

   – - – -

19.00             
2013 NORDIC BARISTA CUP AWARD DINNER

21.30             
2013 AWARD CEREMONY

Buy 2013 tickets here. 

CYNTHIA SANDBERG, USA
Cynthia Sandberg started her career as an attorney, but farming attracted her after she bought a large piece of land.  She began farming  it and selling her produce locally.  She now owns Love Apple Farms, a 22-acre biodynamic garden in California devoted to growing vegetables exclusively for the two-Michelin starred restaurant, Manresa.  Love Apple also presents about 100 gardening, cooking, and homesteading workshops each year on the farm.

At Nordic Barista Cup 2013 Cynthia Sandberg will talk about the basic principles of Biodynamics.

FELIPE BARRETTO CROCE, BRAZIL

Felipe Barretto Croce is part of the Fazenda Ambietanl Fortaleza (FAF) project in Brazil. He oversees quality control and development. FAF is a farm, a network of farms and a small family-owned exporting company, which is concerned with developing high quality specialty coffees along with environmental and social projects.

Felipe studied International Studies and Business at Washington University in St. Louis before falling in love with coffee.

At Nordic Barista Cup 2013 Felipe will talk about growing organic coffee.

CHRISTER SÖDERBERG, SWEDEN

As a social entrepreneur Christer Söderberg has developed an intimate relationship with the multiple aspects and interdependency of international business, human beings, and the environment.
Christer started and managed a NGO coordinating humanitarian aid during the war in Bosnia, managed a telecom product design company based in Hong Kong has worked on four continents, most recently in Brazil where between 1998 and 2002 he started a subsidiary for a Swedish Multinational.

Christer started Open World Foundation in 2007, followed by Open World Café community and social network in 2008, the first physical café in Stockholm that same year, followed by five partner cafés on four continents by 2011 and Open World Villages, a foundation and investor owned corporation started in 2011.
Open World works to create spaces, both virtual and real, to increase awareness about sustainability, resilience, and the importance of authentic leadership in both business and our personal lives. Open World initiatives help awaken the hidden potential in individuals, creating new perspectives on cooperation and personal development.

EMMA BLADYKA, USA

Emma Bladyka is the Science Manager at the Specialty Coffee Association of America. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology.
Emma oversees a variety of established SCAA programs is the staff liaison to the SCAA Standards Committee.
She has experience in a variety of laboratory and field research projects in botany, ecology, enology, and climate change science.
Emma also serves as the World Coffee Research Industry Liaison, where she observes the WCR Technical Advisory Committee and is currently participating in a new WCR sensory analysis initiative.

RANDY POPE, USA

Randy Pope began his career at BUNN 35 years ago in the Technical Service Training Department as a technical trainer.
After 12 years Randy Pope became Director of the BUNN Beverage Technology Center, and acquired additional responsibilities in new product research and development, coffee recipe creation, and quality assurance. Pope has created brewing recipes for over 100 origin-specific coffees and blends for specialty coffee roasters and chains. He performs brew analysis for soluble, filter testing, and tests all components of BUNN coffee and tea equipment including funnels, filters, and sprayheads to confirm their part in brewing a perfect cup.

Pope collaborated on the development of BUNN Coffee Basics 101, which outlines basic brewing terminology, fundamental elements of proper brewing, water-to-solids ratios and explains how each brewing component functions in extracting the optimum flavor for each brew.

ALEX BERNSON, USA

Alex Bernson fell in love with cafes at Espresso Vivace, where he started his coffee career in 2006.
He has since made coffee in just about every retail setting, from farmer’s market stands to busy
Manhattan bars to high end restaurant/cafes, to Espwesso, the student-run cafe he founded at Wesleyan University. He currently manages Sweetleaf Coffee’s Hunter’s Point location in New York City, and is a staff writer for Sprudge.

Alex’s overriding passion is the unique social roles cafes fill in their communities. In 2011, he graduated
from Wesleyan University with a multi-disciplinary degree in Feminist & Queer Theory focused Urban
Sociology, after completing an honors thesis entitled “The Social Space of The Café: How Service and
Physical Design Condition Social Performances”.

FRANCISCA LISTOV-SAABYE, DENMARK

Francisca has a Masters degree in Sensory Science and has more than 10 years experience in the Food Industry dealing with products ranging from high quality fish over the Danish specialty spirit Aquavit to confectionery. She always focuses on the taste and sensory characteristic of things trying to see the world with new eyes.

Francisca has a background in both consumer research as well as training judges for sensory panels. Furthermore she has been developing new candy, sweets and chocolate products for the Scandinavian market and holds a patent on a confectionery product containing fibers instead of sugar. Now Francisca is head of the NBC research project regarding grinding in Copenhagen.

At the Nordic Barista Cup 2013 Francisca will talk about the sensory aspect of coffee grinding.

SCOTT GUGLIELMINO, USA

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 coffee equipment during the Christmas season of 2004, he quickly became fascinated with coffee. While in universality he studied Bio-Psychology and worked as a barista for Barefoot Coffee Roasters.

After finishing his degree in 2007 he worked as Director of Sales for Verve Coffee Roasters and Technician for Four Barrel Coffee. In August 2010 Scott started working as Product Manager for La Marzocco USA, where Scott has lead an internal program to understand water chemistry and its effects on brewing and brewing equipment. In the coming months Scott’s work will be seen as La Marzocco launches an international water testing program.

CHRISTIAN NEDERGAARD, DENMARK

Born in 1970, Christian Nedergaard has always had a keen interest in food. Some of his first childhood memories circles around play dough in a small flat in Copenhagen. Later on at age 10, he attended culinary summer camp for 14 days voluntarily.

After a one year bohemian stay in France, including long hair, vegetarian habits and a keen interest in apples, Christian joined the Danish Army with the Artillery and later on as part of international peacekeeping missions in the Balkans and Afghanistan. Leaving the Army 2004, Christian went back being a student, yet spent most of his time working at restaurants, got a wife and kids, and ended up with a Bachelor in East European Studies.

In 2009 Christian partnered up with Sebastian from “Österreich wine” and opened the wine bar Ved Stranden 10 in Copenhagen, and found his place in life.
In an interview given to Oliver Strand from Bon Appetite the point was made clear:

“Food, and later, wine, has been my safe haven, where I could relax. Over the years, I worked in and out of the restaurant business, but I’m better at wine than at cooking. Actually, I’m better at people. I have a big love for people. The wine is the focus, but the key to Ved Stranden is to create a place for people to meet.”

RENÉ REDZEPI, DENMARK
Head chef and partner at restaurant noma in Copenhagen. Noma opened the doors in January 2004 and since then it has been a rise to fame. Noma holds 2 Michelin stars and is voted to be number one restaurant in the world on Restaurant Magazine’s “World’s 50 best”.

René has worked at several Michelin starred restaurants, among others Le Jardin Des Sens, El Bulli and The French Laundry. René Redzepi has re-invented the Nordic kitchen via noma, and is currently one of the most influential and quoted persons on the gastronomic scene worldwide.

René founded the Nordic Food Lab in 2008 and the MAD Symposium in 2011. In March 2012 he was on the cover of TIME magazine.

PONTUS DAHLSTRÖM, NORWAY

Pontus was born in Finland and moved to Norway in 1999 to start his restaurant career. In 2000 he started as a Sommelier at Restaurant Bagatelle (former **) and worked there for 5 years, the 3 last as “chef de cave” during those years he vas also active in Sommelier competitions.

In 2006 he joined the sales team at Moestue Grape Selections, a leading Wine import company based in Oslo. For 5 years he travelled Norway and Europe. In early 2010 he started project MAAEMO together with Esben Holmboe Bang and Jon-Frede Engdahl. Restaurant MAAEMO opened late Desember 2010 and in 2012 it was the first Nordic restaurant to go from no Michelin stars to 2 Michelin stars.

Buy 2013 tickets here. 

Info about the Nordic Roaster competition

Buy 2013 tickets here.

CYNTHIA SANDBERG, USA
Cynthia Sandberg started her career as an attorney, but farming attracted her after she bought a large piece of land.  She began farming  it and selling her produce locally.  She now owns Love Apple Farms, a 22-acre biodynamic garden in California devoted to growing vegetables exclusively for the two-Michelin starred restaurant, Manresa.  Love Apple also presents about 100 gardening, cooking, and homesteading workshops each year on the farm.

At Nordic Barista Cup 2013 Cynthia Sandberg will talk about the basic principles of Biodynamics.

FELIPE BARRETTO CROCE, BRAZIL

Felipe Barretto Croce is part of the Fazenda Ambietanl Fortaleza (FAF) project in Brazil. He oversees quality control and development. FAF is a farm, a network of farms and a small family-owned exporting company, which is concerned with developing high quality specialty coffees along with environmental and social projects.

Felipe studied International Studies and Business at Washington University in St. Louis before falling in love with coffee.

At Nordic Barista Cup 2013 Felipe will talk about growing organic coffee.

CHRISTER SÖDERBERG, SWEDEN

As a social entrepreneur Christer Söderberg has developed an intimate relationship with the multiple aspects and interdependency of international business, human beings, and the environment.
Christer started and managed a NGO coordinating humanitarian aid during the war in Bosnia, managed a telecom product design company based in Hong Kong has worked on four continents, most recently in Brazil where between 1998 and 2002 he started a subsidiary for a Swedish Multinational.

Christer started Open World Foundation in 2007, followed by Open World Café community and social network in 2008, the first physical café in Stockholm that same year, followed by five partner cafés on four continents by 2011 and Open World Villages, a foundation and investor owned corporation started in 2011.
Open World works to create spaces, both virtual and real, to increase awareness about sustainability, resilience, and the importance of authentic leadership in both business and our personal lives. Open World initiatives help awaken the hidden potential in individuals, creating new perspectives on cooperation and personal development.

EMMA BLADYKA, USA

Emma Bladyka is the Science Manager at the Specialty Coffee Association of America. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology.
Emma oversees a variety of established SCAA programs is the staff liaison to the SCAA Standards Committee.
She has experience in a variety of laboratory and field research projects in botany, ecology, enology, and climate change science.
Emma also serves as the World Coffee Research Industry Liaison, where she observes the WCR Technical Advisory Committee and is currently participating in a new WCR sensory analysis initiative.

RANDY POPE, USA

Randy Pope began his career at BUNN 35 years ago in the Technical Service Training Department as a technical trainer.
After 12 years Randy Pope became Director of the BUNN Beverage Technology Center, and acquired additional responsibilities in new product research and development, coffee recipe creation, and quality assurance. Pope has created brewing recipes for over 100 origin-specific coffees and blends for specialty coffee roasters and chains. He performs brew analysis for soluble, filter testing, and tests all components of BUNN coffee and tea equipment including funnels, filters, and sprayheads to confirm their part in brewing a perfect cup.

Pope collaborated on the development of BUNN Coffee Basics 101, which outlines basic brewing terminology, fundamental elements of proper brewing, water-to-solids ratios and explains how each brewing component functions in extracting the optimum flavor for each brew.

ALEX BERNSON, USA

Alex Bernson fell in love with cafes at Espresso Vivace, where he started his coffee career in 2006.
He has since made coffee in just about every retail setting, from farmer’s market stands to busy
Manhattan bars to high end restaurant/cafes, to Espwesso, the student-run cafe he founded at Wesleyan University. He currently manages Sweetleaf Coffee’s Hunter’s Point location in New York City, and is a staff writer for Sprudge.

Alex’s overriding passion is the unique social roles cafes fill in their communities. In 2011, he graduated
from Wesleyan University with a multi-disciplinary degree in Feminist & Queer Theory focused Urban
Sociology, after completing an honors thesis entitled “The Social Space of The Café: How Service and
Physical Design Condition Social Performances”.

FRANCISCA LISTOV-SAABYE, DENMARK

Francisca has a Masters degree in Sensory Science and has more than 10 years experience in the Food Industry dealing with products ranging from high quality fish over the Danish specialty spirit Aquavit to confectionery. She always focuses on the taste and sensory characteristic of things trying to see the world with new eyes.

Francisca has a background in both consumer research as well as training judges for sensory panels. Furthermore she has been developing new candy, sweets and chocolate products for the Scandinavian market and holds a patent on a confectionery product containing fibers instead of sugar. Now Francisca is head of the NBC research project regarding grinding in Copenhagen.

At the Nordic Barista Cup 2013 Francisca will talk about the sensory aspect of coffee grinding.

SCOTT GUGLIELMINO, USA

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 coffee equipment during the Christmas season of 2004, he quickly became fascinated with coffee. While in universality he studied Bio-Psychology and worked as a barista for Barefoot Coffee Roasters.

After finishing his degree in 2007 he worked as Director of Sales for Verve Coffee Roasters and Technician for Four Barrel Coffee. In August 2010 Scott started working as Product Manager for La Marzocco USA, where Scott has lead an internal program to understand water chemistry and its effects on brewing and brewing equipment. In the coming months Scott’s work will be seen as La Marzocco launches an international water testing program.

CHRISTIAN NEDERGAARD, DENMARK

Born in 1970, Christian Nedergaard has always had a keen interest in food. Some of his first childhood memories circles around play dough in a small flat in Copenhagen. Later on at age 10, he attended culinary summer camp for 14 days voluntarily.

After a one year bohemian stay in France, including long hair, vegetarian habits and a keen interest in apples, Christian joined the Danish Army with the Artillery and later on as part of international peacekeeping missions in the Balkans and Afghanistan. Leaving the Army 2004, Christian went back being a student, yet spent most of his time working at restaurants, got a wife and kids, and ended up with a Bachelor in East European Studies.

In 2009 Christian partnered up with Sebastian from “Österreich wine” and opened the wine bar Ved Stranden 10 in Copenhagen, and found his place in life.
In an interview given to Oliver Strand from Bon Appetite the point was made clear:

“Food, and later, wine, has been my safe haven, where I could relax. Over the years, I worked in and out of the restaurant business, but I’m better at wine than at cooking. Actually, I’m better at people. I have a big love for people. The wine is the focus, but the key to Ved Stranden is to create a place for people to meet.”

RENÉ REDZEPI, DENMARK
Head chef and partner at restaurant noma in Copenhagen. Noma opened the doors in January 2004 and since then it has been a rise to fame. Noma holds 2 Michelin stars and is voted to be number one restaurant in the world on Restaurant Magazine’s “World’s 50 best”.

René has worked at several Michelin starred restaurants, among others Le Jardin Des Sens, El Bulli and The French Laundry. René Redzepi has re-invented the Nordic kitchen via noma, and is currently one of the most influential and quoted persons on the gastronomic scene worldwide.

René founded the Nordic Food Lab in 2008 and the MAD Symposium in 2011. In March 2012 he was on the cover of TIME magazine.

PONTUS DAHLSTRÖM, NORWAY

Pontus was born in Finland and moved to Norway in 1999 to start his restaurant career. In 2000 he started as a Sommelier at Restaurant Bagatelle (former **) and worked there for 5 years, the 3 last as “chef de cave” during those years he vas also active in Sommelier competitions.

In 2006 he joined the sales team at Moestue Grape Selections, a leading Wine import company based in Oslo. For 5 years he travelled Norway and Europe. In early 2010 he started project MAAEMO together with Esben Holmboe Bang and Jon-Frede Engdahl. Restaurant MAAEMO opened late Desember 2010 and in 2012 it was the first Nordic restaurant to go from no Michelin stars to 2 Michelin stars.

Buy 2013 tickets here.

Info about the Nordic Roaster competition

During NBC 2012 in Copenhagen we collected 10.841€ for the repairs.

In November 2012, when the NBC field trip crew visited the school the repairs had been started. Now the entrance and the repairs are finished:

Here are some before and after pictures showing the improvements:

The NBC crew was put to work by a bricklayer to construct the entrance wall of the school. See pictures here.

The school buildings needed a big hand. Painting of iron sheet roofs, painting of class room walls and roofs, repair of floors, walls and roof and other.

The effects of sewere rain falls were easily detected outside in the school yard. Now the drainage and erosion has been improved with a water channel.

The teachers enviromnent has been improved with lockers for privacy and new chairs and tables.

The pupils can now feel more private in the toilets without the doors flying open as it used to happen previously. Furthermore the roof has been liftet to improve aeration.

The next efforts for the Karinga Primary School will be to repair the rest of the school and eventually to build a bigger school, as population is increasing in the area.

Thank you to all of you who supported the project. Kamau Kuria from CMS sends you all gratitude from parents, teachers and the wider community in the area.

Learn more about NBC development projects through the times here.

Brazil will be the 2013 focus country. We are excited to present coffees, culture and speakers from Brazil.

The preliminery program is divided into 3 days with different main themes:

SERVICE

SUSTAINABILITY

SCIENCE

We will tell you more shortly. Here is the timeline:

April 1st: Preliminary 2013 speakers introduced.

April 15th: 2013 preliminary program presented.

May 1st: 2013 team competition rules will be online.

NORDIC ROASTER COMPETITION

Again this year the Nordic Roaster filter and espresso competition will be a part of the 2013 event.
Read more about the sign up here.

SPEAKER IDEAS

If you know any speakers, who have thorough expertiece in these field, please contact us and we will see if it fits with our red thread. Send suggestions via email to bbrend@nordicbaristacup.com.

TICKETS FOR NBC 2013

The cost for NBC is 650€ and includes full meal service at NBC, professional program, social program and gala dinner.

After July 1st 2013 the cost will increase to 750€.

SIGN UP NOW FOR NBC 2013

The service at Hotel Serena hotel was amazing: at the dinner table we were asked which animal we would like to see during the night. If the animal would show up at the water hole, there would be a knock on the door.

Serena is located at 2295 meters above sea level, so the evening was rather chilly. So at night when we came back to our room there was a hot water pot placed in the bed, so we could keep warm during the night. Pure Serena love, right there!

We drove back to Nairobi this morning and had a great café crawl. We visited Sangana (above), where Jesse who was on team Norway, Serena (below) and a Dorman’s café.

For lunch we meet Sebastian and Tim from ECOM at the Carnivore restaurant, where they serve tasty meat – ranging from ostrich to crocodile. It was a tasty treat with the meat being served faster than you can pull an espresso.

Some 20 Kenyans were ready to have a talk about the standards, techniques and service at the Kenyan cafes. The baristas were from Java Café, Dorman’s, Sangana, Serena and others.

We made a latte art competition where the contestants had to pour their best pattern into a cappuccino cup and then into an espresso cup. The Finnish team were judging the competition.

The winner was Alfred Moi from Java. Below he is (left) at the score board together with number 2: Eric, also from Java. They are both wearing “Good Life Coffee” scarves which Lauri Pippinen from Finland had made for his café in Helsinki with the same name.

The week finished off where it started: At Dorman’s Karen store. There were said farwell’s and goodbye’s.

Thank you to all who have contributed to making this week an amazing adventure. Asante Sana.