Rave Reviews for Oslo Coffee Shops

Oliver Strand, journalist for the New York Times, recently paid Oslo a visit to test the selection and quality of coffee beans and ambiance. Impressive, according the famous food writer.

"Coffee in Oslo is like what food is in Copenhagen – it’s where you go for an experience completely out of the ordinary," said Strand, after coffee-shop hopping in Oslo for two weeks this summer.

Strand is well-known for his articles about food and coffee, and his travels around the world to hunt for hidden gems and unique culinary experiences. His review of Oslo’s coffee is included in one of his latest coffee-related blogs on the New York Times website.

He didn’t spare any superlatives when describing the quality: "The talent among the very best players in the Oslo coffee-scene is sky-high," he wrote. Among his favorites he lists Fuglen by St. Olav’s Plass, Tim Wendelboe at Grünerløkka, Java Espressobar og Kaffeforretning at St. Hanshaugen, and Mocca Kaffebar og Brenneri at Briskeby.

Strand was initially surprised that most of Oslo’s coffee roasters use a very light roast, whereas a dark roast is more common in the U.S. However, the reason they can, he describes, is because they only use the finest quality of coffee beans.

"While a dark roast may cover the flaws of the bean, a light roast makes the bean appear naked. Good coffee, therefore, becomes very good, OK coffee becomes very OK, and exceptional coffee becomes epic."

Compared to many other cities that simply rely on a shaky reputation for good coffee, Oslo brings forward the new standard, Strand explains.

(Aftenposten/New York Times)

Written by Julie Ryland

Saturday, 29 October 2011 06:48