January 21, 2017 @ 7:00 pm - January 22, 2017 @ 4:30 am
The first event of Season II will be held in Oslo, Norway and hosted by the wonderful Barista School in their beautiful showroom and training center in the middle of Grunerlokka.
Oslo is the center of the Nordic roasting style and has some of the worlds best roasters sitting just minutes from each other. Oslo has a long tradition of amazing coffee and is populated by an amazing group of coffee professionals who are still pushing the limits of coffee sourcing, roasting and preparation. We plan to take full advantage of the wealth of knowledge of these pros, so make sure you get your travel plans in order, you are not going to want to miss this one!
There are three new and exciting challenges, amazing judges and some incredible prizes and gifts for competitors including a mystery trip for the two winners. And of course there will be tonnes of free beer for you.
The organisers also pinned down the location for the official after party for the event, hosted by Hendrix Ibsen, just a few minutes walk from the main event.
Registration and more information coming soon…
Inside the dirty mind of a Roaster
As a special event following the main competition day, The Barista League organised an insightful afternoon of cupping with several great roasters from the Nordics. There are so many baristas who are interested in roasting and want more connection with the amazing roasters around us, so The Barista League organisers have come up with this little event.
They will invite 6 of the best roasters from the Nordic region into a room to cup together and with a small audience of baristas. They will secretly purchase one coffee from each roaster and then repackage the coffee into blank bags. From that point in time the coffees will be 100% anonymous for ever and ever. The idea behind this is to remove bias from the cupping and ensure we focus purely on the skills that make these roasters great – their palates and their ability to affect coffee quality via roasting.
The roasters will then be invited to cup and discuss the coffees on the table with a focus on sensory evaluation, approach to the roast of each coffee, pros and cons of each coffee and ideas of how you would improve the roast of each coffee.
The result will be an open and honest conversation, without sales pitches or nonconstructive criticism. The point is to demonstrate the thoughts and processes that go on behind the scenes of these amazing roasteries.
Get yourself a flight ticket to Oslo now, you surely would not want to miss this one!