In this video, Odd Steinar tells us about how he went from being a professional photographer to owning a coffee shop in Oslo!
Ola Brattås shows us how to do "kokekaffe" also known as steeped coffee, which makes a very full bodied coffee with a clean finish. It's a very forgiving method of brewing suitable for anyone! This way of making coffee is very similar to how coffee professionals make coffee when they cup it.
In this video, the founder of RØST presents us his invention; The RØST Sample Roaster!
Kaya Carretta, lab manager at Nordic Approach, talks about how she sample roasts coffee on their Probat roaster named Mildred and about the roasting process.
Morten Wennersgaard, founder of Nordic Approach, tells us about cupping at origin in Las Cruces. Las Cruces is the wet mill by Jose Antonio Salaverria & Sons, El Salvador.
For over three generations the Montero family has been producing coffee in the stunning mountains of Tarrazú, Costa Rica. Sitting at an altitude of 1,800 masl “La Pastora” micro region is rich in volcanic soil and known to offer some of the best Costa Rican coffee.
Eli, the grandfather, worked throughout his childhood in coffee, and so did his son, Carlos Montero. Their passion for coffee coursed in their veins, but it was impossible to ignore the hardships in the coffee business. And while Carlos watched his father struggle, he set out to create opportunities for himself and ultimately he took over the farm.
Today, Carlos and his entire family (including daughter Maria and son Jacob) are deeply involved at Don Eli Coffee farm and micro mill. But in the harvest year of 2014 to 2015, Carlos and his family took their biggest risk yet. It was their first year as specialty coffee producers. But Carlos explains that this way they can regulate their coffee business, focus on innovative processing methods and ensure the quality. They were leaving the mass production concept behind to uphold the “quality over quantity” mindset.
Mauricio loves coffee and dreamt of working with coffee and having his own farm since he was a child.
It was not until he immigrated to the States to work, that after many years, he could return to his motherland Costa Rica and make his dream come true. Despite Mauricio doesn’t come from a coffee producing family he is very passionate about what he does. He worked very hard to have his own farm and now his next goal is to have his own wet mill to process his coffee and to motivate the 3 kids and wife to like this activity and work together in the family business.
Tim Wendelboe shows us how to make steeped coffee and use a french press.
After 40-60 days of rest, the parchment is removed and the beans are sorted by screen size. Peaberries are removed, and for Nordic Approach coffees the coffee is also hand sorted to remove any defect beans.
Here you can see different color coffee drying on the patio. The different colors come from what percentage of mucilage is left on the bean after washing and removing the parchment. The lightest beans are fully washed, the more mucilage is left on the bean the darker (more red) it is.The beans can be dried for 10-30 days, in sun or shade, patio or on raised beds.
Coffee from San Felipe farm is taken to Las Cruces to be soaked and processed. This outer layer of skin is removed by an eco-pulper. Once this outer layer has been removed, the bean with its mucilage is then fermented in water (soaked). After the fermentation process, the bean is then washed.
Marianela, also fondly known as Nela, comes from a coffee producing family in the Tarrazu region of Costa Rica. Today Marianela works for Nordic Approach in Central America looking for unique green coffee, where she is able among many things to do one of her favorite things: cupping and tasting coffees.
This week's episode is Cup Tasting by Tim Wendelboe. He shows you how to cup coffee in his studio in Oslo, Norway.
The Salaverria family talk about their philosophy when it comes to coffee!
Aeropress by Tim Wendelboe
Tim Wendelboe show you how to make the perfect cup of coffee using aeropress.
Coffee Brewing Essentials by Tim Wendelboe
Inside coffee – is where coffee meets the world. We cover everything from the beautiful fruit in origin to the brew in the cup. Our aim is to build a community where the industry, coffee professionals and passionate consumers all come together!
Producing Quality Coffee
Inside coffee – is where coffee meets the world. We cover everything from the beautiful fruit in origin to the brew in the cup. Our aim is to build a community where the industry, coffee professionals and passionate consumers all come together!
Natural Coffee
Inside coffee – is where coffee meets the world. We cover everything from the beautiful fruit in origin to the brew in the cup. Our aim is to build a community where the industry, coffee professionals and passionate consumers all come together!
Coffee Philosophy
Coffee Philosophy at Benefico Las Cruces By Jose Antonio Salaverria
Green Coffee Buyer
Meet Green Coffee Buyer Morten Wennersgaard at Nordic Approach
