Norway’s capital has established itself as a magnet for coffee lovers, with aficionados and baristas arriving from around the world to study various brewing techniques. Now the country’s coffee expertise is turning into an export product.
Norwegians’ traditional passion for drinking coffee has evolved into a local art form, for brewing and serving it. In the past few years, Oslo has become home to a wide range of coffee bars and coffee roasters. Last year one of them, Fuglen, announced plans to expand to both Tokyo and New York. Meanwhile, local coffee bars have received lots of rave reviews in international publications.
Last week experts from the country’s trade association, Norsk Kaffeinformasjon, traveled to India to “teach the world some of the secrets” of Norway’s success. The association was invited by the India International Coffee Festival to conduct a workshop entitled “Perfect Brewing.”
Marit Lynes of Norsk Kaffeinformasjon likens such coffee courses to wine-tasting courses, and expects they’ll become increasingly popular. Consumers want coffee that’s traceable to various areas, she claims, while quality must be upheld from bean to cup through greater focus on storage and preparation.
Views and News staff
