About Tim Wendelboe, Norway

Tim Wendelboe is a Norwegian barista and has won several Norwegian Barista Championships. He won the 2004 World Barista Championship as well as placing second in both 2001 and 2002. Tim also won the 2005 World Cup Tasters Championship.

In 1998 he started working as a barista in Oslo, for Stockfleth’s, a small chain with 3 stores in Oslo at that time. He soon took the responsibility of running the store he worked in and grew sales as well as the staff’s coffee knowledge. In 2002 he opened another espressobar for Stockfleth’s in the courthouse of Oslo, together with his friend and colleague Alexander Scheen Jensen. They teamed up to change all the Stockfleth’s stores and in 2005, Stockfleth’s had 6 stores with a high quality profile. Tim was then head of staff training and quality control before he quit in early 2006 to work as a freelance coffee consultant and barista trainer.

In July 2007, he started his own espresso bar, training centre, and micro roastery at Grünerløkka, in Oslo, called Tim Wendelboe, where he imports, roasts and sells high quality coffee. The company aims to be among the best roasteries in the world. Although this is not measurable Tim Wendelboe won the Nordic roaster competition in 2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes and restaurants around Norway and a few cafes around the world.

Tim Wendelboe has very close relations with all the coffee producers they buy coffee from. Tim spends a lot of time traveling to origin countries in order to visit the producers and help them develop their coffee quality.

Tim Wendelboe

How to brew Espresso Like World Barista Champion

In this video series, Tim Wendelboe will tech you espresso how-to from A to Z

Espresso How-To Step 1: Setting the grinder

Adjusting your grinder is an important part of a Barista’s daily routine. Adjusting daily or even hourly may be necessary depending on the weather inside and outside your cafe.

As the temperature, humidity, and barometric pressure change, you will need to adjust your grind size. If your shot times are off or pour too slow or fast, there’s a good possibility the grind of the coffee is either too coarse (time too short) or too fine (time too long).

 

Espresso How-To Step 2: Dosing and Tamping

Dosing

A barista working in a commercial environment is making espresso after espresso. Practically all professional baristas dose the coffee grinds by volume. The techniques they use to assure the same amount of coffee for each espresso varies, but the net weight from shot-to-shot should ideally be one-half gram or less.

The production speed requirements for a typical home barista are less demanding and the dosing techniques can be adjusted to better conform to a low-volume pace. Some home baristas, who have the luxury of choosing only to cater to small groups, weigh out the coffee beans and run the grinder until it is empty, then sweep the doser clean. This eliminates coffee waste, but adds extra steps. Still, if you have an analytical bent and a precise scale handy, weighing helps assure consistency, especially when first learning.

Whatever method you choose, keep in mind that the thickness of the puck is more important than the precise weight. If the puck is too high in the basket, locking into the grouphead will slice the top of the puck, especially on the right-hand side. This can lead to side channeling as shown in the first image of the Hall of Shame.

The stock double basket capacity of most espresso machines is approximately 14 grams. That is, if you cut a level over a gently filled basket the same way you would measure flour, it will contain nearly precisely 14 grams of coffee. Following the compression strokes prescribed above, the basket will contain closer to 16 grams of coffee, hence why it is called an “overdosed” basket. The optimal weight will vary for the grind setting, beans, and type of grinder (i.e., any of the grinders in the site’s summary review will produce a “fluffier” grind than say a Rocky Rancilio).

It is important to have some clearance between the dispersion screen and the top of the puck. This facilitates the even distribution of water over the surface and allows the puck to expand upward to meet the dispersion screen as it absorbs water. At the maximum dose, a coin (2mm thick) placed on the top of the puck will graze the dispersion screen when the portafilter is tightened down, but recall that if the puck is getting grated on lock in, side channeling is likely.

Distribute

It’s tempting to blame an uneven extraction on an inconsistent tamp, but in the majority of cases, improper distribution is at fault.

Consistency is the key to continuous improvement and the ability to diagnose problems when they invariably occur. Inattention to small steps in your process can inadvertently add variability.

Tamping

The purpose of tamping is to improve the density consistency of the coffee puck. Left untamped, the high pressure of the extraction is more likely to open fissures in the puck. As defined earlier, the increased flow of water through these fissures is known as channeling, and results in water that would otherwise go to extracting coffee solids evenly throughout the puck being concentrated along a narrow pathway. Flavor and body characteristics of such an espresso are very similar to the final seconds of an extraction after the onset of blonding: Thin, nearly flavorless, and no sweetness.

Hold the tamper handle like you would grasp a doorknob, that is, with the shaft along the length of your hand and the end resting in your palm. Applying thirty to forty pounds of tamping pressure is often quoted as the standard for professional baristas, partially because of concerns about occupational overuse. This is also a good guideline for the home barista, but again, consistency should be your primary concern. Consider using a training tamper like the Espro, which is calibrated to thirty pounds, or using an inexpensive bathroom scale to train yourself how to apply correct and consistent pressure.

 

Espresso How-To Step 3: Espresso extraction

Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you don’t even get a cup of coffee.

Under-extracted Coffee

Under-extraction occurs when you haven’t taken enough flavour out of the coffee grinds. There’s still a lot left behind that could balance out the following undesirables.

Cast your mind to a shot of espresso that was far too short; a ristretto of a typical Specialty espresso roast. It’s sour, lacking sweetness, weirdly salty and has a disappointingly quick finish. These four things are the most obvious indicators of under-extraction. Let’s go through them in a little more detail.

 

Over-extracted Coffee

Over-extraction occurs when you take too much of the soluble flavours out of the coffee. This level of extraction results in unfavourable flavours.

Cast your mind now to an espresso of a typical specialty espresso roast that brewed for 40-50 seconds. Don’t pretend like you didn’t taste it when this happened once. It’s bitter, drying and hollow. These three things are the most obvious indicators of over-extraction. Let’s shine some light on them as well.

Ideally Extracted Coffee

A well extracted coffee is a little miracle. A lot of work has gone into balancing countless variables to produce a tiny cup of deliciousness, and it’s imperative to know what this tastes like.

Cast your mind to the best damn cup of coffee you’ve ever had. It’s sweet and ripe! There’s a clarity to the flavour, like it’s transparent. The acidity is balanced and positive, perhaps complex if you’re lucky. And the finish goes for ever. This is the jam, and you want to know more about it.

 

Espresso How-To Step 4: Steaming milk

Steaming milk may seem simple, but it’s remarkably difficult to do well. The key is to remember that there are two phases to steaming: aerating, which baristas call “stretching”; and emulsifying, which baristas call “texturing.” You need both to have a creamy, velvety batch of milk with enough body to create latte art or a great cappuccino.

To aerate, simply place the steam wand’s tip into the milk and turn on the wand. The whirlpool of milk will capture air at the surface and incorporate it into the milk. Once you’ve mixed in some air, plunge the steam wand deeper into the milk to further stir and emulsify it. For lattes, you want only a little bit of aeration; for cappuccinos, you want a decent amount of foam.

 

Espresso How-To Step 5: Basic Latte art

Baristas claim that there are two key ingredients for making a great cup of latte: a fresh shot of espresso with an adequate amount of crema and properly textured steamed milk.

The reason why you can’t make latte by simply adding regular milk to coffee has to do with both science and physics.

Love Basic Latte art

Use three ounces of milk per one ounce cup, and steam it. Tilt the cup at the angle of 45 degrees with one hand, and with the other pour the milk in the center. The pitcher should be held high in order to let the milk come to the bottom of your cup. When your cup is up to three-quarters full, pour the milk, start shaking your hand a bit (not the cup, but the pitcher), then put the pitcher closer to your cup, and don’t shake anymore. You will notice white circles appearing. The moment the cup gets almost full, pour the milk in line from one side to the other through the center.

Rosetta Basic Latte art

This one probably looks very hard, however, it isn’t at all. Follow the steps and you will easily perfect your Rosetta technique. Tilt your cup about 45 degrees and start pouring the milk, but don’t hold the pitcher too close to the cup. Make sure the stream of milk is thin, so that it creates the base as it sinks to the bottom.

When the cup is three quarters full put the pitcher closer to the cup until it rests on the cup. Once the pitcher touches the cup, pour a bit more milk and you’ll see a dot of white foam. At this point, start moving the pitcher from one side to the other. When you reach the end of the cup, start pouring less milk, lift the pitcher and start moving the milk stream forward through the center.

 

Espresso How-To Step 6: Espresso machine cleaning

Back washing your expresso machine

Back wash your machine regularly.  If you use your machine daily, once a month will be sufficient. Insert the blind filter (which is a solid filter plate that comes with your machine, that prevents water from running through the portafilter) into the portafilter and run the hot water as you would for an espresso.

Run it for 5 seconds and then let it sit for ten. The water will be released into the drip tray. Fill the portafilter with a cleaning agent suitable for your espresso machine and repeat several times, and again with fresh water to ensure that all the detergent has been washed out. Make sure your water tank is full before you start. This removes any coffee oils and grounds that have built up over time.

Brush down the basket

Remove the basket from the portafilter and give it a good scrub. It pops out easily with the help of a teaspoon. Running it under the hot water from the machine will make cleaning it easier, but be careful not to burn your fingers.

De-grit the shower head

Use the brush to clean the shower head (the hot metal filter which dispenses the water into your cup). Be careful to clean the whole thing completely; coffee grounds build up over time and leave quite bitter oils behind. These will cause your espresso to taste unnecessarily bitter.

Cleaning the steam wand

Keep the steam wand clean by wiping it with a damp cloth immediately after every use. This will prevent milk from burning – and sticking – to the outside of it, which is much more difficult to clean off.