OVER TO TIM
“I am Tim Wendelboe and I run a coffee shop and a roastery in Oslo Norway named Tim Wendelboe.
Although my main job is running the company my other main job is to ensure the quality of the coffee we buy, roast and serve. I do the quality control every week together with my team and I am also the only one in the company that is buying green coffee which means I travel a lot to origin to work closely with the producers we buy from.
My latest project is that I bought my own farm in Colombia where I am trying to grow better and more coffee with only using Mother Nature’s biology as opposed to the conventional farming methods where using mineral and chemical applications are the methods of growing coffee. The farm is called Finca el Suelo which means ‘the soil farm’. So far it has been a challenge and there is still a lot of work to be done before the farm is successful. I am also curating the annual Nordic Roaster Forum which means I try to find the people who can give interesting lectures and I also work on the program for the event.
I first noticed the IKAWA roaster at World of Coffee 2012 in Vienna and found it interesting. I was able to test a prototype in my roastery, but to be honest I was not very impressed as it was impossible to roast consistently, so I returned it along with some feedback and kind of forgot about it.
Then in 2015 I heard through the grapevine that the IKAWA had been improved and was now on the market and I asked to get a roaster to test it one more time. It was like receiving a totally different product. I could now roast the same coffee with the same profile over and over again and the results were very consistent.
I decided to invest in the IKAWA Sample Roaster, and now it is the only sample roaster I use in my lab. So far, it is the only roaster I have tried that can consistently repeat the same profile over and over again.
I do a lot of experiments with farmers where for example, we test the differences on drying methods or varieties, or processing methods. In order to really be able to taste the difference in the cup, and isolate the variables in the experiment, we need tools that make sure the coffees are roasted and brewed the exact same way. Otherwise the roasting or brewing could affect the end results.
Controlling the roast has been the most difficult part in this equation until I got my hands on an IKAWA. Now I can roast my experiments while cooking dinner in my flat and still be sure that the roasts are consistent. It does not need my attention when I want to roast and repeat.”