Tim Wendelboe

Tim Wendelboe Our espresso bar is located at Grüners Gate 1 in Grünerløkka, Oslo. Our espresso bar is located at Gruüners Gate 1 in Grünerløkka, Oslo.
(970)

Our goal is to be among the best coffee roasters and espresso bars in the world and to be a preferred source for quality coffee, knowledge, and innovation.

A new TW Coffee Podcast episode is out: The Future of Honduran Coffee: The Biofilia Transition - A conversation with Ben...
28/04/2026

A new TW Coffee Podcast episode is out: The Future of Honduran Coffee: The Biofilia Transition - A conversation with Benjamin Paz

In this episode, Tim visits Honduras to speak with Benjamín, a key collaborator in our Biofilia Project, an initiative focused on improving coffee production through biological techniques that restore the natural balance of the environment.

Benjamín reflects on the first year of the project on his land and the "mental shift" required to move away from traditional agrochemicals toward biological farming.

🎧 If you want to learn more about our work with Benjamín and the Biofilia Project, listen to the full episode on your favorite podcast platform.

26/04/2026

Anisetta er den eneste kaffen på menyen vår hvor vi tilsetter smak. Vi lager vår egen sukkerlake med stjerneanis som gir iskaffen en forfriskende og subtil smak av anis.

Selv om Cappuccino al Freddo kanskje er vår mest kjente iskaffe, er Anisetta faktisk en favoritt blant mange av oss som jobber hos TW. Begge drikkene har vært på menyen vår siden vi åpnet i 2007 og er fortsatt våre mest populære sommerdrikker.

Stikk innom oss i Grünersgate 1 hvis du har lyst til å prøve den, eller en av de andre kaffene på menyen ☕️

23/04/2026

Have you tasted it yet? Batian from Finca El Puente ☕

Moisés Herrera introduces one of the lots managed as part of the Biofilia project, a Batian cultivar grown inside a small forest, under the natural shade of native trees.

Batian is a Kenyan hybrid cultivar, originally developed for its resilience and productivity, but here grown in a very different context and expression.

The trees were planted five years ago and have never received synthetic fertilisers, only compost. For the past year and a half this lot has been under biological management as part of our TW Biological project.

In the cup, expect vibrant notes of red fruits and ripe plum, followed by a delicate floral finish.

Available in our webshop (link in bio) and currently served in our espresso bar.

21/04/2026

Coffee Tasting Basics - Part 5

The final step in tasting coffee is the aftertaste, or the finish that lingers on your palate after you swallow the coffee.

A good aftertaste is important because it allows you to continue enjoying the pleasant flavors of the coffee for longer. Depending on the bean and the processing method, these sensations can vary dramatically.

When exploring new coffees, try not to focus on flavor first. Instead, prioritize acidity, bitterness, mouthfeel, and aftertaste to better understand the character of the cup.

Keep exploring coffee with us — the final video is coming next ☕

16/04/2026

Did you know that there is a food web under the surface of the soil at Finca El Suelo? 🌱
Soil microbes are both bacteria, fungi, nematodes, earth worms and other creatures that live in the soil.
What we are missing the most in the soil on our farm are fungi.

Fungi that live in the soil produce hyphae, tiny threads that connect to plant roots and transport nutrients from distant areas back to the plant. In return, the plant (in this case the coffee tree) provides carbohydrates that are produced through photosynthesis and leached in to the soil through its roots in order to attract and feed the fungi.

Fungal hyphae are essentially made of carbon which helps sequester carbon in the soil, keeping it out of the atmosphere.

When the soil is tilled, these important soil microbes are destroyed and carbon is released into the atmosphere. The key to healthy soil, healthy plants and a healthy planet is to feed and protect the soil biology.

On our farm we are trying to support and grow the population of soil microbes in order grow healthy coffee trees so that we can harvest high quality coffee.

This is what we call biological farming and is what we practice at Finca El Suelo and are trying to implement on all the farms we work with in Latin-America through our TW Biological project.

🎥 Learn more on Tim Wendelboe’s YouTube channel.

A new TW Coffee Podcast episode is out: Adapting coffee farms to prepare for the future – A Conversation with Moises Her...
14/04/2026

A new TW Coffee Podcast episode is out: Adapting coffee farms to prepare for the future – A Conversation with Moises Herrera from Finca el Puente.

In this episode, Tim visits Finca El Puente to speak with Moises Herrera. Together with his wife, Marysabel Caballero, they are world-renowned producers that we have worked with since 2010. Marysabel and Moises are known for their high quality coffees that are produced with precision and professionalism across every step, from seed to export.

Moises reflects on their first year of the TW Biological Project, a trial we initiated with all the farmers we buy from in Latin-America and that they are a part of. Together we are conducting field trials where we are testing new biological practices, comparing them with the conventional agricultural practices that they have been practicing for 30 years.

Moises and Tim also discuss how a change of mindset isa required in order to move away from agrochemicals and synthetic fertilisers towards regenerative biological farming, where working with shade trees and soil microorganisms are the keys to build resilience.

🎧 If you want to learn more about their work and coffees, listen to the full episode on your favourite podcast platform.

12/04/2026

Coffee Tasting Basics - Part 4

The process of tasting coffee starts with bitterness, then moves to acidity, and finally focuses on the mouthfeel.

Tasting coffee is not just about flavor. The texture and how it feels in your mouth changes the entire experience. Some coffees feel light and delicate, while others feel creamy and full-bodied.

Balance is also important. In a great coffee, sweetness enhances the flavors and creates harmony without reducing the acidity.

Stay tuned for Part 5 — and keep exploring coffee in every sip ☕

I den nylig publiserte episode nr 235 av «Jeg kan ingenting om vin» gjester Tim podcasten der han har en samtale med Tho...
10/04/2026

I den nylig publiserte episode nr 235 av «Jeg kan ingenting om vin» gjester Tim podcasten der han har en samtale med Thomas Giertsen om kaffe.

Du får et dypdykk i arbeidet som ligger bak en god kopp kaffe – og hvordan små detaljer kan gjøre en stor forskjell i smaken.
Fra botaniske kaffesorter, kverningsgrad til vannkvalitet: Hvert eneste steg teller.

Tim og Thomas gir deg noen tips på hvordan du kan forbedre kaffeopplevelsen i hverdagen.

08/04/2026

Castillo Tambo Espresso from Finca Tamana is available.

The flavour is quite herbal up front, especially when the coffee is hot. As it cools, I taste a lot more sweetness, with a touch of red fruits and a lingering chocolaty finish.

For producers like Elias Roa, coffee started as a means of subsistence but has grown into a pursuit of excellence. However, maintaining quality is not only about growing old and exotic cultivars like Geisha and Bourbon that are susceptible to leaf rust. Planting shade trees, taking care of the soil and also planting disease tolerant hybrid cultivars is part of the work necessary in order to adapt to new environmental realities.

You can find it on our website (link in bio) or enjoy it at our espresso bar ☕️

06/04/2026

A Cup That Guides Taste ☕

The Grano espresso cup is designed for coffees with heavy mouthfeel and sweetness. Its shape creates a narrower, more centered flow of liquid, discriminating acidity and giving the first impression of low acidity and a round feel on the tongue.

The slightly oxidized colour was chosen based on Fabiana Carvalho’s research, which associates brown and red colours with something rich or strong in flavour. With its organic shape, asymmetrical rim, and round form, each cup is crafted by hand in a seven-day process, making every piece unique.

This cup was developed and designed in collaboration with Sidsel Hemma and

Grano cups are available in both our espresso bar and our webshop (link in bio).

01/04/2026

In Ethiopia they do a slightly different style of Honey processed coffee than what you'd normally see in Central-America.

Due to the tremendous amount of wild bee honey they produce on coffee farms, they utilise the leftover honey that they are not able to sell, and "infuse" it with the de-pulped coffees while it is drying on raised beds.

This is indeed the true "honey process" and is different from the pulped naturals that is normally made in Central-America where they simply de-pulp the coffee cherries and dry the parchment coffee with the mucilage on.

This is probably why the honey processed coffees from Ethiopia are so intense with floral and honey like flavours.

Adresse

Grüners Gate 1
Oslo
0552

Åpningstider

Mandag 08:30 - 18:00
Tirsdag 08:30 - 18:00
Onsdag 08:30 - 18:00
Torsdag 08:30 - 18:00
Fredag 08:30 - 18:00
Lørdag 11:00 - 17:00
Søndag 11:00 - 17:00

Telefon

+4794431627

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