The chemistry of the perfect coffee foam The Caffe Shakerato is often overlooked in modern coffee bars, yet it remains the gold standard for summer espresso drinks. James Hoffmann argues that the drink's simplicity is its greatest asset, provided you master the aeration. When you shake hot espresso with ice, you aren't just cooling it; you are creating a stable micro-foam. While some traditionalists insist on granulated sugar to assist this process, testing proves that a simple syrup is superior. Syrup ensures total dissolution, providing a consistent sweetness that granulated sugar often fails to deliver in a cold environment. Precision tools for the classic build To execute the classic version, start with a double espresso (approximately 40g). You will need a cocktail shaker—preferably a large set of shaker tins to avoid the pressure build-up that can pop the lid off smaller vessels. Add 10g of a one-to-one simple syrup and two drops of a 20% saline solution. This salt content is crucial; it suppresses the inherent bitterness of chilled coffee without making the drink taste salty. Shake vigorously with plenty of ice to maximize aeration, then strain into a chilled glass. For a cleaner texture, double-strain through a fine mesh sieve to catch stray ice shards. Elevating aromatics with Earl Grey and bitters For those seeking more complexity, James Hoffmann suggests a fruit-forward variation. This involves pulling a slightly tighter, more acidic shot from a washed coffee, perhaps from Ethiopia or Rwanda. Instead of plain syrup, use an Earl Grey-infused syrup and 0.2g of orange Angostura bitters. The bergamot notes and botanical complexity of the bitters marry perfectly with the high acidity of the espresso, resulting in a sophisticated, tea-like coffee cocktail. Batching for efficiency with nitrous and xanthan The final evolution addresses the workflow bottleneck of shaking individual drinks. By using a cream whipper and nitrous oxide, you can batch five double espressos at once. The addition of xanthan gum at a precise 0.05% concentration stabilizes the foam, giving it a rich, creamy mouthfeel that mimics dairy. Charging the canister twice—discharging the first to remove oxygen—prevents oxidation, keeping the coffee fresh for hours in an ice bath. This modernist approach allows a high-volume cafe to serve a perfect Shakerato with the speed of a nitro tap.
Oslo
Places
Apr 2016 • 6 videos
High activity month for Oslo. European Coffee Trip among the most active voices, with 6 videos across 1 sources.
May 2016 • 1 videos
Steady coverage of Oslo. European Coffee Trip contributed to 1 videos from 1 sources.
Jan 2018 • 1 videos
Steady coverage of Oslo. European Coffee Trip contributed to 1 videos from 1 sources.
Jan 2019 • 2 videos
High activity month for Oslo. European Coffee Trip among the most active voices, with 2 videos across 1 sources.
Sep 2020 • 1 videos
Steady coverage of Oslo. European Coffee Trip contributed to 1 videos from 1 sources.
May 2021 • 1 videos
Steady coverage of Oslo. James Hoffmann contributed to 1 videos from 1 sources.
European Coffee Trip highlights Oslo across 11 mentions as the birthplace of the World AeroPress Championship, specifically praising Tim Wendelboe’s renowned coffee bar and precise brewing workflows in videos like "Making AeroPress Coffee With Tim Wendelboe."
- May 22, 2021
- Sep 14, 2020
- Jan 24, 2019
- Jan 10, 2019
- Jan 30, 2018
The morning air in Brno carries a crispness that only early spring can provide. On this twenty-seventh day of a grueling thirty-day culinary sprint, the focus shifts to the communal table. We arrive at a location that defies traditional boundaries: a local barbershop. It serves as a sanctuary for both style and flavor, housing the Rebel Bean cafe within its walls. The scent of pomade mingles with the earthy promise of unbrewed grounds, creating a unique sensory backdrop for our gathering. The Pedigree of the Bean We brought something truly special to this session—coffee from Tim Wendelboe. This isn't just a bag of beans; it represents a meticulous collaboration with Elias Roa at the Finca El Tamana farm in Colombia. Their partnership, documented in a dedicated book, focuses on radical improvements in agricultural quality. As we prepare the samples, we respect the labor poured into every cherry. Guests from Slovenia join us, adding an international perspective to our evaluation. The Ritual of Evaluation Silence falls as the cupping begins. We line up five distinct coffees, each a representative of different European roasters collected over the past weeks. The process is rhythmic and clinical yet deeply emotional. We break the crust, inhale the escaping gasses, and slurp the liquid to atomize the flavors across the palate. In this setting, the barber’s shears provide the only percussion to our focused tasting. The Verdict of the Palate When the spoons are finally laid down, a clear victor emerges. The majority of the room favors the Tim Wendelboe selection from Oslo. Its clarity and profile resonate with the diverse group of enthusiasts present. We transition immediately from evaluation to celebration, brewing the winning coffee behind the bar for everyone to enjoy. It is a moment where technical analysis meets the pure joy of a well-made cup. Community Through Specialty Coffee This event proves that specialty coffee thrives on connection. Whether in a high-end lab or a barbershop in the Czech Republic, the goal remains the same: understanding the journey from soil to sip. We leave Rebel Bean with a renewed appreciation for the heritage of the bean and the hands that prepare it. Good technique isn't just about the brew; it’s about the community you build around the table.
May 1, 2016The Roots of a Shared Passion Great coffee stories rarely begin with a perfect pull of espresso. They start with connection. For the founders of European Coffee Trip, the journey began at the Brno University of Technology. What started in a student organization evolved into a relentless pursuit of the continent's finest roasts. This foundation in personal development and international collaboration defines how they approach every cafe they visit. It isn't just about the caffeine; it is about the community built around the cup. The Home Barista Advantage There is a common misconception that you must be a professional barista to have a valid voice in the industry. The team at European Coffee Trip defies this, proudly maintaining their status as home baristas. This "outsider" perspective allows them to bridge the gap between technical roasters and the everyday enthusiast. They translate the complex jargon of the specialty world into something accessible, proving that passion and a willingness to learn from experts are more valuable than a formal certification behind the bar. Mapping an Ever-Changing Scene Static guides are a disservice to the specialty coffee world. The European scene shifts every week—new roasters emerge, and techniques evolve. While a printed map offers a tactile charm, it risks becoming obsolete before the ink even dries. The focus has shifted toward mobile technology and digital guides to ensure travelers find the most current, high-quality experiences. A digital-first approach respects the speed of the industry while keeping the traveler grounded in the present. The Grind of Independent Media Traveling across 24 countries sounds like a dream, but the reality is a balanced mix of exploration and office-bound labor. Roughly one-third of the year is spent on the road, while the rest involves the meticulous work of editing, writing, and coordinating with partners like Victoria Arduino and Brita. Success in culinary media requires more than just a palate; it demands the stamina to run a business while keeping the creative fire for documentary storytelling alive.
Apr 27, 2016The Morning Ritual in Brno The day begins with the precise ritual of the morning brew, a foundational practice for any culinary explorer. On this twenty-second day of a month-long odyssey, the focus settles on Lippe, a distinguished roastery hailing from Oslo, Norway. The morning air fills with the vibrant, acidic notes of a fresh Kenyan crop. This specific coffee, a personal recommendation from the roaster, serves as a reminder that the world of specialty coffee is built on relationships and the rapid exchange of craft across borders. It is about more than caffeine; it is about honoring the seasonal harvest before even stepping out the door. Stepping into Pelíšek The journey continues through the streets of Brno toward a space that challenges traditional hospitality: Pelíšek, a unique cat cafe. While the concept of animal-centric dining often sparks debate among traditionalists, the reality here is one of peaceful coexistence. The transition from the bustling city to this sanctuary requires a shift in pace. Here, the feline residents aren't just background noise; they are the heart of the environment, dictating a slower, more observant way of consuming a beverage. Purpose Beyond the Cup The true climax of this visit isn't the feline interaction alone, but the noble mission underlying the business. Pelíšek distinguishes itself as the first cafe in the Czech Republic to integrate a formal adoption center into its operations. This isn't merely a gimmick to sell lattes; it is a functional bridge between displaced animals and potential families. Observing these cats—many of whom have already found their forever homes through this very room—elevates the cafe experience from simple service to community impact. The Harmony of Specialty Service Quality never takes a back seat to the theme. While guests play and observe, the baristas serve exceptional beans, specifically a Rebel Bean selection from Rwanda. This commitment to flavor proves that a themed environment can still uphold the rigorous standards of the specialty coffee movement. The cafe’s overwhelming success—being fully booked only three weeks after opening—validates a powerful lesson: when you combine a clear social mission with uncompromising technical quality, the community will beat a path to your door.
Apr 24, 2016A Ritual in the Norwegian Morning The air in Oslo carries a crispness that demands a warm mug between your palms. On day fourteen of a relentless thirty-day journey, the ritual begins not in a bustling cafe, but in the quiet of a local apartment. Brewing a Guatemalan bean from Probador Colectiva, a roaster based in Istanbul, connects far-flung corners of the coffee world. This specific bag arrived via a friend from London, proving that the specialty coffee community operates as a global family. The preparation is focused and deliberate; respect for the bean is the first step in any successful culinary day. Navigating the Giants of Nordic Brew Stepping out into the city, the journey leads to Fuglen, a space that transcends the typical coffee house. It is a dual-concept marvel, existing only in Oslo and Tokyo. Joined by our host Martin, a longtime resident who embodies the city's appreciation for nature and culture, we witness the high standards of Norwegian service. The atmosphere here encourages a slow appreciation of the flavor profile, contrasting the brisk pace of our departing schedule. The Intensity of the Final Pour The pace quickens as we reach Stockfleths, a cornerstone of the local scene. This is where the challenge reaches its peak intensity. To truly understand a roaster's range, one must taste everything. We move through nearly every filter coffee on their menu, a marathon of acidity, body, and sweetness. This is "overcaffeination" in its purest form—a relentless pursuit of sensory data that pushes the limits of the palate. Lessons from the Departure Time is the one ingredient no chef can replenish. As the three o'clock bus to the airport looms, we are forced to skip our final planned stop. Leaving a city while still hungry for its flavors is a bittersweet resolution. The lesson is clear: true culinary exploration requires a balance between the ambition of the itinerary and the reality of the clock. We leave Oslo with luggage full of new perspectives and a heart—and nervous system—racing from the world-class brews of the north.
Apr 16, 2016Morning Rites at the Roastery The morning air in Oslo carries a specific crispness, a prelude to the clarity found in its world-renowned coffee cups. At 8:00 a.m., before the city fully wakes, the doors to Tim Wendelboe swing open. This is not just a cafe; it is a pilgrimage site for those who respect the meticulous science of roasting. The scent of green beans meeting the flame fills the space as the roaster fires up, signaling the start of a deep dive into the philosophy of one of the industry's most influential figures. The Extraction of Knowledge A two-hour dialogue with Tim Wendelboe reveals more than just brewing ratios; it uncovers a dedication to quality that borders on the obsessive. The crew operates with a synchronization that reflects their leader's standards. Each pour is a lesson in precision, emphasizing how fresh ingredients and controlled technique transform a simple bean into a complex narrative of fruit, acidity, and terroir. Leaving the roastery, one feels the weight of that expertise—a speechlessness born from witnessing a master at work. Champions and Competition Brews The journey continues to Supreme Roastworks, where the bar for excellence remains impossibly high. Here, the chance to encounter Odd-Steinar Tøllefsen, the 2015 World Brewers Cup Champion, elevates the experience. Drinking coffee prepared at a competition level is a rare privilege. It forces the palate to recognize the subtle nuances of a Kenyan profile—its vibrant brightness and clean finish—reminding every enthusiast that coffee is a living, breathing craft that demands constant refinement. The Barista Pedigree at Java Traveling by bus toward Java Oslo alongside Ingri from Kaffikaze, the local heritage becomes clear. Java Oslo serves as the industry's forge; almost every significant barista in the city has honed their skills behind its bar. It is a hub of community and competition, where the next generation of champions prepares for the Norwegian Barista Championship. This lineage of talent proves that great coffee is never an accident—it is the result of a culture that celebrates shared knowledge and rigorous training. Lessons from the Northern Light Oslo teaches us that respect for the plate—or in this case, the cup—requires an unwavering commitment to the source. From the unconventional Mile High Aeropress Club to the technical mastery of the roaster's path, the takeaway is clear: excellence is a daily habit. As the sun sets on this leg of the journey, the resolution is simple: take these techniques home, honor the ingredient, and never settle for a mediocre brew.
Apr 15, 2016Dawn in London The journey begins in the quiet, rain-slicked streets of London at 5:00 a.m. Traveling for the perfect cup requires more than just a palate; it demands stamina. Leaving the city behind, the path leads through Liverpool Street toward the airport. Every great culinary discovery starts with this kind of anticipation—the transition from the familiar dampness of England to the crisp, promising air of Scandinavia. Even a 45-minute flight delay cannot dampen the spirit when the goal is the pinnacle of specialty coffee. The Purity of Norwegian Water Upon landing in Oslo, the immediate focus shifts to the foundational elements of brewing. Norway is legendary among baristas for possessing some of the best water for coffee extraction in the world. Water is the silent partner in the brewing process, the solvent that pulls oils and flavors from the bean. In Oslo, the water’s mineral composition is so balanced that it allows the delicate notes of a light roast to sing without interference. While today is for drinking, tomorrow promises deeper technical experimentation with this pristine resource. A Pilgrimage to Tim Wendelboe Navigating the Oslo City Center, there is no hesitation about the destination. Tim Wendelboe runs what many consider one of the most famous cafes in Europe. His approach to coffee is more like that of a winemaker, focusing on soil health, direct trade, and precision roasting. Walking into this space is a lesson in culinary reverence. The atmosphere is focused, and the service is intentional, reflecting a deep respect for the agricultural product being served. The Perfect Extraction The climax of the trip arrives in the form of two filter coffees and a single espresso. These aren't just beverages; they are the result of rigorous technique. The filter coffees showcase clarity and acidity, while the espresso provides a concentrated burst of origin character. Everything exceeds expectations. It serves as a vital reminder for any home cook or professional: when you combine world-class ingredients like Norwegian water with the mastery of a dedicated roaster, the result is transformative. This is only the beginning of the Oslo tour, setting a high bar for the days to follow.
Apr 13, 2016A New Pulse in Coffee Content True craftsmanship requires consistency and a relentless pursuit of improvement. European Coffee Trip recognizes that their connection with the specialty coffee community thrives on shared stories and frequent engagement. To bridge the gap between their adventures and their audience, they have launched an ambitious initiative: a 30-day challenge that promises one new video every single day. This is not just a scheduling change. It is a commitment to the grind. Beyond the Portafilter The challenge provides a raw, unfiltered look at the reality of coffee culture across the continent. By documenting their journey daily, the team invites viewers into the heartbeat of their operations in Brno, Czech Republic. They are moving past polished segments to reveal the authentic, behind-the-scenes moments that define the specialty scene. Expect to see the sweat and triumphs that occur between the London Coffee Festival and the quiet roasteries of Oslo. The Call to Roasters At the center of every video sits the bean itself. The team has issued an open call to European roasters to participate in this journey. By inviting artisans to send their coffee samples to the Brno office, the project creates a rotating spotlight for local craftsmanship. This approach ensures that every daily vlog is anchored in a concrete sensory experience, celebrating the diverse flavor profiles found from Scandinavia to the Mediterranean. Strengthening the Specialty Community This initiative serves as a catalyst for growth. The daily cadence forces a deeper exploration of technique and storytelling, pushing the boundaries of how we document the specialty coffee landscape. It is an invitation for roasters, baristas, and enthusiasts to unite under a shared goal: the pursuit of the perfect cup and the stories that make it possible.
Apr 1, 2016