2007 Tim Wendelboe interview (BGT)

Introduction to Tim Wendelboe

From 1998 to 1998, he joined Stockfleth's and started his coffee career as a full-time barista. He was 19 years old.

1999 ~ achieve Stockfleth's branch manager, and participate in Norwegian Barista Championship for the first time to get the fifth.

2000 ~ won the runner-up in Norwegian Barista Championship, and the champion Robert Thoresen was also the champion of the first WBC. This year Tea & Coffee Trade Journal magazine introduced Tim's barista suitcase (all barista tools are packed in a 007 suitcase).

2001 ~ finally won the Norwegian national championship and won the second place in WBC.

2002 ~ won the Norwegian championship and still won the runner-up in WBC. That year, Tim had a co-book, "Bachelnner I byn," about coffee culture.

2003 ~ served as the judge of the barista competition in Denmark and Norway, and served as the trainer of Eirik Sand Johnsen (third runner-up in WBC). Win Norwegian Barista Championship (International team Competition) on behalf of Norway. This year, Tim also went to Norway's century-old Solberg & Hansen to officially participate in baking and bean blending in order to develop Stockfleth's espresso blend.

2004 ~ Norwegian champion, and in what is known as the most intense competition in the history of WBC, beat Sammy Piccolo (Canada) and Klaus Thomsen (Denmark), and finally realized the dream of a golden handle. This year he also began to work as co manager of all Stockfleth' s eight stores, responsible for coffee quality.

2005, 2006 ~ won the World Cup Tasters Championship championship. Officially resigned from Stockfleth's. Engaged in teaching and consulting, he also began to plan his own career. Since the beginning of this year, he has been invited to judge the Super four competitions in the Barista world (in addition to WBC, WCC, as well as World Coffee in Good Spirits Championship and World Latte Art Championship). He has also been invited by other countries to participate in the training of players from various countries. He has been able to squeeze into the top 20 of the WBC and achieved remarkable results. In the past two years, he has also published a large number of articles in various important media to share his experiences.

From 2007 to this year, he is 28 years old and has been in the profession for ten years. He will take his training Norwegian champion Einar Kleppe Holthe to Japan to participate in the WBC. His own bakery, coffee shop and coffee school will also officially open in the summer.

Oslo is a small place with a population of less than 600000, but it is the most expensive place in the world, better than Tokyo. In such a small place, not only the coffee industry, I think all kinds of industries are under great pressure. When this interview was published, some friends said that the coffee culture in Europe for hundreds of years was their strongest backing, while others said that the population was small, so the competition was less, the pie was bigger, and some people even said that competitions like WBC didn't mean anything. . Everyone interprets it differently.

He is used to setting a high standard for himself, in other words, it is difficult for him to be satisfied with what he has achieved, and he does not even think that it is an achievement. He always seems to know what he needs, what to do and where the future is, instead of taking it one step at a time. He knows very well that he is not a heavenly talent, especially in coffee, which is close to the craft industry, DNA can not provide any help, in addition to his own efforts, but also multi-contact, more modest to ask for help, to make a broader vision, in order to find the possibility of creating the future for himself.

I wonder what you see in Tim?

I think what I see is humility, firm ambition, and God helps those who help themselves.

Tim Wendelboe: hereinafter referred to as Tim

Baristaguildoftaiwan.org: hereinafter referred to as BGT

BGT: What inspired you to be a leader in coffee industry both as a great barista and righ now a consultant with a coffee company?

How does it feel to be at the top of the industry? Especially at present, in addition to your current job as barista, you are also engaged in consulting work.

Tim: I have always known that I had to work my way up in society. I have never been a perfect student in school and I have always wanted to start my own business. I think that the reason why I have reached where I am today is because I have worked hard and set high goals for my self. My ambitions have never been to be a leader in the coffee industry, but to be as good as possible at what I do and to enjoy what I do. I take my job seriously and I am also very proud of what I do. I believe anyone can be something in this world if they try hard enough. It is only a matter ambitions.

I have always known that I must work hard to move forward and strive for the top in society. In the past, I was not a good student at school. I always wanted to start my own business earlier. I think the reason why I can get to this point today is that I work hard enough, and I am used to setting a high standard goal for myself to pursue. Being a leader in the coffee industry has never been what I want. I just try my best to do the job I love. I take my work very seriously, and I am very proud of it. I think anyone can achieve something as long as he works hard enough. The key is whether he has a heart or not.

BGT: What advice and tips do you have for a Barista who just getting start?

If you are asked to give some advice to all the newcomers who are just starting out in the business, what advice do you have?

Tim: Be humble about your skills. Read all the literature you can find about coffee and share as much knowledge as you can with other baristas. It is by sharing and exchanging information that I have learned the most about coffee. Always taste the coffee you prepare. Without tasting the product it is impossible to know what you are doing right or wrong.

In the end it is the taste that matters. Knowledge is only a tool to find the great taste in coffee.

Keep a humble heart. All the literature and materials about coffee are worth reading, and sharing what you know with other barista, by sharing experience and exchanging information, I can learn the most about coffee. Always check your coffee, or you'll never know what you did right or wrong. Finally, I would like to emphasize that the most important thing is to taste, all the knowledge is just to help you find the tools that taste good in coffee.

BGT: You are a World Barista Champion and the World Cup tasters Competition champion, What kind of ability do you think a barista should have? And how to learn?

You are not only a world bar champion, but also a World Cup test champion. What do you think is the most important ability of an barista? How to train?

Tim: I believe you need the ability to taste and smell. Unfortunately mother nature has not made us all good tasters. I am not a supertaster, but I do have a profound interest in food and drinks in general. This has helped me a lot in understanding what coffee really is all about, the taste. I also have a very humble approach when I taste coffee and other new things. It is by tasting a lot of coffee, food, cigars, and wine that I have gained experience both as a barista and a cup taster.

I believe that the most important thing is the basic skills of taste and smell. Unfortunately, most people are not born cup testers, and I am not a super cup tester, but I have a deep interest in all general food or drinks, which helps me to understand the taste of a lot of coffee. I also maintain my usual humble attitude to test coffee and even other new things. Getting tasting experience from tasting a large number of different coffees, cuisines, cigars and wines is helpful to my barista and cup tester's work.

BGT: What is the most common mistake of barista when they making espresso at coffee bars?

What do you think is the most common mistake made by barista in a coffee shop?

Tim: They do not focus on all the factors that affects the brewing process. By this I mean things like, cleanliness, tamping, grinding adjustment, flushing the machine, etc, etc. Many baristas have a routine, but they rarely question their routine. This means that small details often are missed in the brewing process. By missing only one important detail the espresso can turn out to taste horrible. It is really hard to focus on quality when the line is getting longer on the other side of the counter, but if not every customer are treated as good as you would like to be treated yourself, then I do believe you are making a mistake.

The common problem is lack of concentration, which includes all the elements that can have an impact in the cooking process, such as cleaning, filling, grinding adjustment, water release. . Wait. Most barista have a set of operating procedures, but rarely review this usual procedure, which means that some small details are often ignored in the cooking process, but a small mistake can make espresso difficult to swallow. I also know that it is really not easy to focus on the whole journey, especially when there are more and more guests waiting on the other side of the counter, but as long as you are not as particular about your guests as you are to yourself, I believe that mistakes are about to occur at this time.

BGT: Right now you create a roast factory do you think a good barista should know how to roast coffee? Or even to practice roasting? And what is your suggestion of barista to cooperate with roaster?

We know you are now preparing the so-called self-bakery. Do you think a good barista should learn about baking? Or even learn to bake? How do you think barista and roaster work together?

Tim: I definitely believe that all baristas should have knowledge about roasting and how roasting affects the taste of the coffee. You can have one coffee and roast it in many different ways and get different results in the cup. I believe that all baristas should try to open a dialogue with a roaster and try to get at least the roasting date on the bags they buy along with other vital information. I also believe that roasters and baristas should taste more coffee together. This way the barista can help the roaster get better by giving feedback and the roaster will help the barista gain more knowledge. It is a win-win situation for all of us.

I absolutely believe that all barista should have the knowledge of baking to understand how roasting affects the flavor of coffee. The same coffee will have different taste results due to different roasting methods. I think all barista should try to talk and exchange views with the baker, at least know the significance of the baking date on the bag and other important information that accompanies it. I also think that roasters and barista must test all kinds of coffee at the same time. In this way of feedback, roasters can more accurately grasp the brewing needs and let barista know more about baking. This is definitely a win-win way for everyone.

BGT: Do you think Barista is just as a career, or barista maybe just a passing job?

Do you think barista should be a lifelong career, or a transitional job of riding a donkey to find a horse?

Tim: I am the living proof that it can definitely be a career. I started as a full time barista and worked my way up to become manager of 8 coffee shops before I quit my job at Stockfleth's. Now I am opening a coffee school, a roastery and an espresso bar in Oslo. I believe it is always up to every person what they make of their job. But don't believe everything will happen for you if you do a good job. Responsibility is never given to a person, it is taken by the person. So my advice to all is to take responsibility of your own future.

I am a living example, and this will definitely be a job that can be used as a lifelong career. I worked hard at a full-time bar at Stockfleth's and was in charge of the managers of eight coffee shops before I left. I am currently setting up a coffee school, a roaster and a coffee shop in Oslo. I believe everyone can decide what his job should be like, but don't think that happiness will automatically knock on the door when you have done a good deed. The responsibility will not fall on others, but on others, so I believe that everyone should take the initiative to take responsibility for his future.

BGT: If have the chance do you want to visit Taiwan and expand your business?

Will you visit Taiwan or even expand your career if you have the opportunity?

Tim: I definitely would like to visit Taiwan. Right now my schedule is really tight because of my new establishment. But if a good opportunity comes around, I would not hesitate to jump on a plane and fly to Taiwan. Asian culture is something I need to explore more. Especially when it comes to food and drinks.

I certainly hope to visit Taiwan one day, but because of the establishment of the new company, I already have a full schedule. But as long as I have a good opportunity, I will not hesitate to jump on the plane to Taiwan. Asian culture is something I have to explore more, especially when it comes to diet.

BGT:Please describle the signature drink that you won 1st place in the World Barista Championship in 2004, and how long did it take you to create the sig drink?

Talk about the creative drink that you won the championship in 2004. How long did it take to conceive and create?

Tim: The drink is based on one of my favourite desserts, Tiramisu. I had to make it into a liquid drink because of the rules in the WBC. This was the fun part. I spent over 6 months trying to balance the different ingredients until the drink was perfect. It consisted of a whisked topping made out of marsala syrup, mascarpone cheese, egg yolks and sugar. The coffee I used played a vital role in the drinks taste balance. I managed to find coffee from Mountain Top estate in Australia. This coffee had just the right fruitiness, chocolate aftertaste and loads of sweetness. Fortunately I found this coffee only weeks before the actual championship. On top I drissled orange scented chocolate from Valrhona. All togeather a delicious drink where the coffee flavour was the dominating aftertaste and the topping contributed with a creamy and airy mouthfeel.

The source of creativity comes from Tira Misu, one of my favorite desserts. Because of the rules of WBC, I had to turn it into a drink, from solid to liquid, which was the most interesting part of the creative process. It took me more than six months to make a perfect composition of all the ingredients, including marsala syrup, mascarpone cheese, egg yolk and sugar, and the coffee I chose played a key role in the taste balance of the whole drink. I choose coffee from Mountain Top Manor in Australia, which has the fruity flavor, chocolate finish and rich sweetness I want. Fortunately, I finally got this coffee a few weeks before the official game. I also sprinkled a small amount of Favna orange chocolate from France on top. Finally, with an excellent coffee flavor as the main body in the background, combined with the smooth cream of the upper layer and the light texture after foaming, my creative drink was born.

BGT: Many coffee people think about that the Scandiavian espresso blend almost with the highest reputation in the world, what do you think? And how did you creat a good espresso blend?

Scandinavia is almost recognized as the region with the highest level of espresso by coffee people in the world. What do you think of this? And what is your concept of espresso recipe design?

Tim: Scandinavians has a long tradition in buying quality coffee. This has many reasons, but I believe that a good espresso blend always starts with finding coffee that is exceptionally good alone. By mixing good coffees together, you can create something more that what the coffees taste alone. To get the right taste balance between the different coffees used and the degree of roast is very time demanding and hard work and you have to taste a lot of coffee to reach your goal. But you need a vision of what you want that goal to be. Without having a vision or a goal for the final taste, you don't know what to look for in the single coffees either and you will end up with being more confused than satisfied.

Buying quality coffee has been a Nordic tradition for a long time, and there are many factors, but I think a good espresso recipe starts with looking for the unique flavor of individual coffee. By mixing all kinds of good coffee, you can create more flavors that individual beans don't have. In a variety of different coffee, and roasting degree of matching, to find a correct taste balance, is a very difficult and difficult task, you have to go through a lot of cup testing process to achieve this goal. You need a keen insight to help you achieve the flavor of the recipe you need at the end of the organization, otherwise you won't know how to choose individual beans into the recipe, just adding confusion.

BGT:What kind of single overriding flavour in the espresso is the worst? And what kind of flavour is your priority choice?

Which smell is the worst in espresso? And which flavor is your personal priority?

Tim: The worst flavours for me would be if the espresso is stale and has a charcoal or burned flavour. I do not like overroasted espresso, nor too light so it tastes like lemon juice. I also dislike ferment, mustiness and all other defective flavours. I believe in a good balance between sweetness, bitterness and acidity and mouthfeel. Sweetness is always the taste I try to enhance the most. But without bitterness the coffee is not interesting. I prefer many styles of espresso. Right now my blend has a strong aroma of almonds and marzipan. The taste of the espresso reminds me of dried fruits. The aftertaste is very longlasting, oily and has the flavour of bittersweet chocolate. I like fruity espresso and also chocolaty espresso, but taste is individual and there is no correct answer to what an espresso should taste like. If it pleases you and stands out from other espressos, then you have probably tasted a good one, right?

For me, the worst espresso is stale, or carbon or scorched. I don't like overbaked espresso beans, nor do I like espresso that tastes like lemon juice. I certainly don't like fermented flavor, musty flavor and all the defective flavors. I firmly believe that there will be a wonderful balance between sweetness, bitterness, sour taste and mouth touch. Sweetness is definitely the taste I want to push to the limit, but without a little bitterness, the coffee is not interesting enough. I like various styles of espresso. The recipe I'm making now smells very strong almond aromas (marzipan is an European Christmas marzipan that is thought to symbolize happiness), while espresso reminds me of dried fruit, followed by a combination of greasy and chocolate-like bitterness with a lingering finish. I personally like fruit-style espresso and chocolate-style espresso, but the senses are always subjective and there is no standard answer to the style trend of espresso. If you think this cup of coffee is better than anything else, it's good coffee, isn't it?

BGT:Which one is your favorite single origin coffee? Did you use it as one of your espresso blend?

What kind of coffee do you like best? Can you use this bean in the recipe?

Tim: My all time favourite is Kenyan coffee. I love the lively black currant flavour and the citric acidity it often represents. I have always had a good amount of Kenyan coffee in my espressoblends. Right now I am using 10% of a Kenyan coffee from Eeagads estate. It is an amazing coffee. I do also often find coffees that are exceptionally good and that might be my favourite at the time. Right now it is a Rwandan coffee from Bukonya estate. I also use 10% of this coffee in my blend. This coffee is super sweet with a lot of coffee blossom aroma and a delightful sweet ripe frutiness.

Kenyan coffee has always been my favorite. I like the blackcurrant flavor and citric acid it presents, and I often use this bean effectively in the espresso recipe. So far, 10% of Kenya's Eeagads manor beans are used in my recipe, which is an amazing cup of coffee. I also often look for other coffee with unique flavor, which may also be my favorite at the moment. For example, I currently use 10% of Luanda Bukonya manor beans in my new recipe, which has super sweetness, a lot of coffee flowers, and a delightful sweet flavor of ripe fruit.

BGT:What's your opinion of ristretto, for example, in Taiwan, some barista like to make espresso with high volume (over 20gram or use triple basket), long extraction time and light roasted blend (before Second crack)?

What do you think of ristretto? For example, some barista in Taiwan prefer to use a high dose of more than 20g, a longer extraction time, and a shallow baking formula that is not up to the second explosion.

Tim: It depends on the coffee and the occation. I have had some great shots made by Paul Bassett where he used this method, but I personally prefer a lighter texture and a longer shot when I use my own blend. I have to pinpoint that every coffee needs different brewing parameters in order to taste at its best. Therefore there is no method that are more or less right or wrong. The taste is what matters, but taste is individual, and that is why working with coffee is so much fun. (and frustrating at some times)

I think it depends on the coffee itself and the occasion where it is used. I've had some great espresso made by Paul Bassett in this way, but I personally prefer a lighter, more extracted way to present my own recipe. What I am sure is that each kind of coffee needs different brewing parameters in order to drink it at its best, so there is no way to be better or worse. It is also because quality is such a subjective thing that it is so interesting and sometimes frustrating to be in this business.

BGT: what's your opinion about Italy certifies the "official" cappuccino "and what is your idea of the volume and stracture of a cappa.

What do you think of the so-called Italian official certified cappuccino type recently? What do you think of the quantity and structure of Cabo?

Tim: I believe it is important to state what a cappuccino really is. Serving a 32 oz milk based coffeedrink in a paper cup and to call it a cappuccino is wrong and disrespectful to Italian culture. I don't mind people drinking such a thing, but I believe it is wrong to compare it to a cappuccino. I believe we need to educate the people about quality coffee. This is hard to do when most of the espresso drinks served around the world is 999.9 milk and 01.1coffee.

I think it's important to define what a cappuccino should be. A 32oz milk drink in a take-out paper cup, if it is a cappuccino, is not only a mistake, but also a disrespect to Italian culture. I don't care if people drink such things, but they shouldn't be compared to cappuccinos. I believe we need to educate people about high-quality coffee. Of course, it is not easy to promote it. At present, milk drinks are still overwhelmingly disparate in the world market.

BGT: Do you believe milk-based espresso drinks need a different (and possibly more forceful) blend than straight espresso or ristretto drinks do? How many blend will you serve in your espresso bar?

Do you think milk drinks need a different formula to distinguish them from pure drinks such as espresso or ristretto? How many recipes will you provide in your own store?

Tim: Yes, my new blend is not dominating enough ina cappuccino. Therefore I need to make another one that will taste more coffee in milk based drinks. I will have 2 standard blends in my espresso bar and also various single origin espresso to offer.

I think it is necessary, at present, my new formula does not have enough control over the performance of cappuccino, so I need to develop another formula to highlight the taste of coffee on milk drinks. I will use two standard recipes in the store and have a variety of single espresso supplies.