Te og Kaffi
Please tell us a little about yourself:
I am barista for 5 years now, working for Te og Kaffi chain of specialty coffee houses in and around Reykjavik. I got interested in brewing coffee a little more than 3 years ago, when I got my first Hario V60 set and then an AeroPress. Ever since then I have been looking to find ways to improve my recipes, and get more knowledge about the factors that contribute to an amazing resulting cup.
What are you excited to do in Boston?:
Try as many different coffees as I can possibly handle.
Please list the coffee competitions you have participated in, what year they took place, and your results:
I hope that with increased knowledge of all the steps in coffee production and processing we will be able to get more predictable and reproducible effects on our final product—the great cup of coffee.
How do you see the coffee industry changing in the future?:
Nature and science.
Where do you see yourself in five years?:
I would like to thank my great team in Te og Kaffi for supporting me in every step, Kristin Bjorg my coach for patience, Tumi Ferrer for invaluable advice, Halldór for roasting beans the best. Also Vala, Njall, and Sonja for inspiring me and letting me try great coffees.
What are your interests outside of coffee?:
Is there anyone you would like to thank or recognize, or who helped you to prepare for the WBC?: