ment® + Tim Wendelboe

«Traditional Italian espresso is normally served in small, pre-heated cups to keep the liquid hot and preserve the crema.
We used to believe that this was the only way to serve espresso until we started finding our own style of roasting for and making espresso.
How we prepare and serve espresso in our espresso bar today is very different to the traditional Italian espresso. We focus on serving unique coffees from specific farms rather than blending coffees together. The coffees are roasted much lighter to enhance sweetness, fruity notes and acidity. This can make the coffee taste sour and unbalanced when served hot in tiny cups.
To give a better drinking experience we wanted to develop espresso cups that are bigger and heavier. This way the liquid will cool faster and maintain optimal drinking temperature. The shape allows the user to capture the fragrant aromas better and the liquid will enter the mouth in specific ways to either enhance sweetness or acidity.
We have also worked on the colour and texture of the cups because all our senses are involved when we drink coffee and they all affect the drinking experience.»

-TW

«Traditional Italian espresso is normally served in small, pre-heated cups to keep the liquid hot and preserve the crema.
We used to believe that this was the only way to serve espresso until we started finding our own style of roasting for and making espresso.
How we prepare and serve espresso in our espresso bar today is very different to the traditional Italian espresso. We focus on serving unique coffees from specific farms rather than blending coffees together. The coffees are roasted much lighter to enhance sweetness, fruity notes and acidity. This can make the coffee taste sour and unbalanced when served hot in tiny cups.
To give a better drinking experience we wanted to develop espresso cups that are bigger and heavier. This way the liquid will cool faster and maintain optimal drinking temperature. The shape allows the user to capture the fragrant aromas better and the liquid will enter the mouth in specific ways to either enhance sweetness or acidity.
We have also worked on the colour and texture of the cups because all our senses are involved when we drink coffee and they all affect the drinking experience.»

-TW

Cereza espresso cup

The Cereza espresso cup is designed for coffees that have bright acidity with distinct fruity and / or floral notes. The shape of the cup makes the flow of liquid slightly wider so that it enters more on the side of the tongue when you drink from it. This gives an immediate impression of drinking something refreshing and juicy. Although we love acidity in our coffees we also want it to be balanced by sweetness. That is why we chose a slight pink colour for this cup, as we know from our friend and neuroscientist Fabiana Carvalho’s research that coffee drunk from pink cups are perceived as sweeter and less acidic by the drinker.
We typically would serve washed Ethiopian, Kenyan or an elegant Geisha coffee in this cup.

Cereza espresso cup

The Cereza espresso cup is designed for coffees that have bright acidity with distinct fruity and / or floral notes. The shape of the cup makes the flow of liquid slightly wider so that it enters more on the side of the tongue when you drink from it. This gives an immediate impression of drinking something refreshing and juicy. Although we love acidity in our coffees we also want it to be balanced by sweetness. That is why we chose a slight pink colour for this cup, as we know from our friend and neuroscientist Fabiana Carvalho’s research that coffee drunk from pink cups are perceived as sweeter and less acidic by the drinker.
We typically would serve washed Ethiopian, Kenyan or an elegant Geisha coffee in this cup.

Grano espresso cup

The Grano espresso cup is designed for coffees where heavy mouthfeel and sweetness are the standout characteristics of the coffee. Its shape makes the flow of liquid narrower and more centered when it enters the mouth which discriminates acidity and gives the drinker the first impression of drinking something that has low acidity and feels round on the tongue. The slightly oxidized colour on this cup was chosen as Fabiana Carvalho’s research has revealed that brown and red colours on coffee bags often are associated with something rich or strong in flavour.
We often refer to “brown flavours” like chocolate, nuts or caramel when we describe espressos we would serve in this cup which typically would be a washed Catuaí from Honduras or a washed Bourbon from El Salvador or Brazil.

The Grano espresso cup is thoughtfully designed with an organic shape and an asymmetrical rim, allowing the liquid to hit the tongue differently than with the Cereza cup, creating a distinctive tasting experience.
The round form fits comfortably in the hand, inviting you to swirl the coffee and engage with the aromas.
The thickness of the cup walls cools the coffee quickly, helping maintain an ideal drinking temperature, while the weight of the cup gives it a grounding, satisfying feel.

Each Grano cup is crafted by hand in a meticulous process that takes seven days, including two rounds of kiln firing. No two cups are exactly alike, making each one a unique piece of craftsmanship.

The Grano espresso cup is thoughtfully designed with an organic shape and an asymmetrical rim, allowing the liquid to hit the tongue differently than with the Cereza cup, creating a distinctive tasting experience.
The round form fits comfortably in the hand, inviting you to swirl the coffee and engage with the aromas.
The thickness of the cup walls cools the coffee quickly, helping maintain an ideal drinking temperature, while the weight of the cup gives it a grounding, satisfying feel.

Each Grano cup is crafted by hand in a meticulous process that takes seven days, including two rounds of kiln firing. No two cups are exactly alike, making each one a unique piece of craftsmanship.

The Pergamino Jug

The Pergamino Jug was designed for the black coffee serving in our espresso bar. Like with wine we don’t like serving coffee cups that are filled to the brim as it makes it impossible to swirl the liquid in the cup to release aromas for our nose to smell. *Coffee in a full cup also takes a long time to cool down to drinking temperature. That is why we only pour a small amount in the cups we serve so that our guests can manage swirling, smelling, drinking and temperature during the whole drinking experience. We wanted to make the jug quite neutral in colour as we use it for many different styles of coffee. We wanted it to keep the coffee hot for a reasonable time while at the same time make sure it does not get too hot to hold.

The Pergamino Jug

The Pergamino Jug was designed for the black coffee serving in our espresso bar. Like with wine we don’t like serving coffee cups that are filled to the brim as it makes it impossible to swirl the liquid in the cup to release aromas for our nose to smell. *Coffee in a full cup also takes a long time to cool down to drinking temperature. That is why we only pour a small amount in the cups we serve so that our guests can manage swirling, smelling, drinking and temperature during the whole drinking experience. We wanted to make the jug quite neutral in colour as we use it for many different styles of coffee. We wanted it to keep the coffee hot for a reasonable time while at the same time make sure it does not get too hot to hold.

The process starts with a «master mold,» which is used as a basis for developing the production tools needed to create the jug.
The jug’s design is rooted in functionality, with an intuitively shaped grip that blends seamlessly with its overall form, ensuring comfort and ease of use.
A minimalist design and neutral color palette were carefully chosen to place the focus on the coffee itself, allowing its rich tones and aromas to take center stage, while also harmonizing effortlessly with a wide range of cup styles.

This master mold serves as a precise template, ensuring that each jug produced maintains the intended shape, proportions, and design details envisioned in the original concept.
However, even with this highly accurate mold, each individual jug requires careful handcrafting throughout the production process. Skilled artisans meticulously refine and finish every piece, paying close attention to the subtle nuances that define the jug’s unique character. This hands-on approach ensures that no two jugs are exactly the same, adding a personal touch and artisanal quality to each one, while still maintaining the integrity of the original design.

This master mold serves as a precise template, ensuring that each jug produced maintains the intended shape, proportions, and design details envisioned in the original concept.
However, even with this highly accurate mold, each individual jug requires careful handcrafting throughout the production process. Skilled artisans meticulously refine and finish every piece, paying close attention to the subtle nuances that define the jug’s unique character. This hands-on approach ensures that no two jugs are exactly the same, adding a personal touch and artisanal quality to each one, while still maintaining the integrity of the original design.

The development process begins in our design lab, where we create the initial models in plaster to explore shapes and functions. We develop prototypes to test various ideas and solutions. Tim has been closely involved, testing the models and providing detailed feedback along the way. We have repeated the process several times, adjusting details and fine-tuning the design until we were both satisfied with the result. This has been a thorough and collaborative process, carefully balancing both functionality and aesthetics to achieve the best final product.

Tim Wendelboe
Espresso Bar

«Located at Grünersgate 1 at Grünerløkka in Oslo, our espresso bar is visited by locals and tourists from all over the world. We like to think of our espresso bar as a coffee showroom where people can be inspired to try something new or see the world of coffee in a different light. It is a place to enjoy a nice cup of freshly brewed coffee either by yourself or maybe try our coffee tasting together with a friend.
We offer a seasonal menu of coffees brewed to order and a small range of espresso-based drinks with or without milk. Our menu changes according to coffee harvest seasons and the local weather. You can of course buy our freshly roasted coffee beans or our bespoke cups to take home and get brewing advice from our experienced baristas.»

-TW

Tim Wendelboe
Roastery

«Our roastery and offices are located at Tøyengata 29c, just a short walk from our espresso bar. We are known for our light-roasted coffees and consistent quality. The secret behind our reputation is not just the way we roast or our strict quality control, but also the way we buy green coffee. Our coffees are carefully selected by Tim Wendelboe and are sourced from his favourite origins with emphasis on quality, traceability and social responsibility.
We like to have close relations with the producers we buy from. Together we work systematically, both in the short and long term, in order to improve their farms and coffees. This ensures that the coffees we purchase are harvested and processed following our strict protocols. Our goal is to present a coffee with distinct character of its cultivar and origin. We roast to order every week and ship our coffees to home enthusiasts, offices, restaurants and coffee shops all over the world. «

-TW

Tim Wendelboe
Roastery

«Our roastery and offices are located at Tøyengata 29c, just a short walk from our espresso bar. We are known for our light-roasted coffees and consistent quality. The secret behind our reputation is not just the way we roast or our strict quality control, but also the way we buy green coffee. Our coffees are carefully selected by Tim Wendelboe and are sourced from his favourite origins with emphasis on quality, traceability and social responsibility.
We like to have close relations with the producers we buy from. Together we work systematically, both in the short and long term, in order to improve their farms and coffees. This ensures that the coffees we purchase are harvested and processed following our strict protocols. Our goal is to present a coffee with distinct character of its cultivar and origin. We roast to order every week and ship our coffees to home enthusiasts, offices, restaurants and coffee shops all over the world. «

-TW