Tim Wendelboe Podcast

Join us for another coffee podcast episode where I discuss funky coffees together with Jamie Jongkind  who works with sales and coffee purchasing at Nordic Approach. It is no surprise that I am personally not a huge fan of coffees that have pronounced flavours of fermentation, but our guest Jamie explains why he loves funky coffees and what fermentation can contribute with in terms of flavours. 

This is a long episode where we discuss natural processed coffees vs washed coffees, try to explain what anaerobic and carbonic macerated coffees means and we dig in to what kind of flavours you can expect or what to watch out for in these strange and trendy coffees. 

In our 7th episode I speak with our fantastic bar manager, Stephanie Dawn Holm who has been working with us for 10 years and has been our bar manager for a very long time. Listen while we talk about how we hire, train and do our quality control in our Espresso Bar.

In this episode I am joined by my team member Marit who is one of our roasters and baristas. Marit was traveling with me to Central America in February this year where we visited Gilberto at Los Pirineos in El Salvador, Moises Herrera and Marysabel Caballero in Marcala and Jobneel at Finca Nacimiento in Santa Barbara in Honduras. Marit shares some of her experiences from her first ever visit to a coffee farm and we talk about how it is to taste coffees at origin and share some of our memories from the trip.

Music by uncle Jens Wendelboe

In our fifth episode I visit famous coffee producer Gilberto Baraona on his coffee farm Los Pirineos in El Salvador. Listen in while we speak about coffee processing and also about Gilberto's farm that has been in his family for over 100 years. Gilberto will also explain how different processes like washed, natural, honey or anaerobic fermentation affect coffee flavour and how he is able to custom make different qualities of coffee for different clients. We have been buying coffees from Gilberto since 2009 but mainly the washed coffees he produces. Gilberto is not only a great producer but has become a good friend and a person that inspires me and that I respect a lot.  

In our fourth podcast episode, I am joined by our colleague Anders Fretheim who works with sales and customer support. Anders is also a barista and used to run his own coffee shop.  In this episode we discuss Espresso and why it is almost always disappointing. We share our experience on how to fix common problems to get your extractions up so that your shots starts to taste really good.

This is part two of our conversation about espresso that started in episode 3. 

Here are some links we mention in episode 3 & 4:

Chris Baca on hacking mazzer wire screens

James Hoffmann video

Matt Perger Distributing espresso

Matt Perger & Refractometers

In our third podcast episode, I am joined by our colleague Anders Fretheim who works with sales and customer support. Anders is also a barista and used to run his own coffee shop.  In this episode we discuss Espresso and why it is almost always disappointing. We share our experience on how to fix common problems to get your extractions up so that your shots starts to taste really good.

Here are some links we mention in episode 3 & 4:

Chris Baca on hacking mazzer wire screens

James Hoffmann video

Matt Perger Distributing espresso

Matt Perger & Refractometers

In our second podcast episode, I continue chatting with our roaster, trainer and overall cool guy Ben Symes. Ben recently started hosting roast workshops at our lab and roastery in Oslo, Norway and also abroad. 

In part two of this podcast we talk about why green coffee moisture meters are confusing, modulating roast profiles, the perfect roast curve, the importance of colour measurements and what we think is the best way to improve your roasting skills. 

In our first podcast episode, I am joined by our colleague, roaster, trainer and overall cool guy Ben Symes. Ben recently started hosting roast workshops at our lab and roastery in Oslo, Norway and also abroad. Here we discuss some of the topics we generally will teach in a roasting class.

In part one we discuss the importance of green coffee quality, the secrets behind our 8 Nordic Roaster Championship victories and more. More topics will be covered in part two.