This decade's trendiest coffee comes from Oslo, where dedicated roasters, world champion baristas, and other drink fanatics obsess over progressive brew methods, bean origins and minutia in presentation.
The coffee beans processed in Norway's capital showcase a particularly light Scandinavian roast profile, an acquired taste that quickly becomes the new standard. An expertly executed light roast will brew an elegant and complex tea-like drink that challenges one's preconceived notions of the flavors that define coffee.
Protip: Asking for decaf is more of a faux pas than ordering a latte. For the most part, in Oslo, coffee is served black, or as black as a light roast will go, meaning without sugar or milk. A barista will most likely offer these options: single or double.Read More