About me
Nice of you to stop by.
I am a family man and together with Marianne I have 2 children, Sofie and Emil. If I get the chance, I like to take a trip to the forest on a trail bike for some play and an adrenaline boost.
In 2022 I resigned from my job as a service technician for coffee machines around the country. Now I am investing 100% of my work hours on Romerike Kaffebrenneri.
The goal is to deliver good experiences to my customers.
I started liking coffee late, for approx. 15 years ago. I think it was a bit difficult to get hold of freshly roasted coffee (At that time there were no coffee subscriptions) so I got myself a small coffee roaster, a Gene Café.
I thought this was fun and became hooked on getting the best out of the coffee.
Gradually, the Gene Café was replaced with a Diedrich HR-1 and that with a Toper Cafemino, a Giesen W1A, an Atilla Gold 5kg, a Genio 6 Precision and now I burn on a Giesen W6A.
I have now had my Giesen for 3 years and plan to replace it with a 15kg when the volume increases.
When I work, the focus is on quality, although it is very important, there are other factors that I think are at least as important.
- most of the coffee I buy comes from This Side Up and The Coffee Quest, these importers pay the coffee farmers a fair price for the coffee they buy.
- I like to buy organic (I'm not allowed to use order eco...) a lot of coffee is "organic by default", even if it's not certified
- I prefer to work with local customers
- honest and fair pricing, trying to make enough to live off it.
There are quite a few steps before a bag of coffee is ready for sale.
Order samples, roast samples, taste samples, choose the ones I like, order/pay for coffee, receive coffee, develop roasting profiles, adapt roasting profiles to the production roaster, roast coffee, quality check coffee, make labels, package coffee.
I want to give you, who drink sustainable coffee from my microbrewery, good experiences.
Hope you remember that:
- you drink good coffee
- you are not only supporting a local business, but also giving support to farmers and families who grow coffee.
Equipment I work with:
- World-class burners from Giesen
– Trial burner from Røst
– Moisture & Density Meter from While 200
– Color meter from Lighttells
I am a family man and together with Marianne I have 2 children, Sofie and Emil. If I get the chance, I like to take a trip to the forest on a trail bike for some play and an adrenaline boost.
In 2022 I resigned from my job as a service technician for coffee machines around the country. Now I am investing 100% of my work hours on Romerike Kaffebrenneri.
The goal is to deliver good experiences to my customers.
I started liking coffee late, for approx. 15 years ago. I think it was a bit difficult to get hold of freshly roasted coffee (At that time there were no coffee subscriptions) so I got myself a small coffee roaster, a Gene Café.
I thought this was fun and became hooked on getting the best out of the coffee.
Gradually, the Gene Café was replaced with a Diedrich HR-1 and that with a Toper Cafemino, a Giesen W1A, an Atilla Gold 5kg, a Genio 6 Precision and now I burn on a Giesen W6A.
I have now had my Giesen for 3 years and plan to replace it with a 15kg when the volume increases.
When I work, the focus is on quality, although it is very important, there are other factors that I think are at least as important.
- most of the coffee I buy comes from This Side Up and The Coffee Quest, these importers pay the coffee farmers a fair price for the coffee they buy.
- I like to buy organic (I'm not allowed to use order eco...) a lot of coffee is "organic by default", even if it's not certified
- I prefer to work with local customers
- honest and fair pricing, trying to make enough to live off it.
There are quite a few steps before a bag of coffee is ready for sale.
Order samples, roast samples, taste samples, choose the ones I like, order/pay for coffee, receive coffee, develop roasting profiles, adapt roasting profiles to the production roaster, roast coffee, quality check coffee, make labels, package coffee.
I want to give you, who drink sustainable coffee from my microbrewery, good experiences.
Hope you remember that:
- you drink good coffee
- you are not only supporting a local business, but also giving support to farmers and families who grow coffee.
Equipment I work with:
- World-class burners from Giesen
– Trial burner from Røst
– Moisture & Density Meter from While 200
– Color meter from Lighttells