Ristretto: Coffee in Oslo
“I’m a convert. After spending two weeks in Oslo and drinking some of the most extraordinary coffees I ever encountered, I am now a fan of the brilliant clarity of a well-executed light roast. It didn’t happen right away. The coffees are so juicelike that I had to realign my frame of reference, abandon a few prejudices. At first it’s disorienting — the coffee isn’t like any other coffee. Then it’s exciting — the coffee isn’t like any other coffee.”
Oliver Strand writes a coffee blog for the New York Times. Read what he has to say about coffee in Oslo.
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