[{"data":1,"prerenderedAt":781},["ShallowReactive",2],{"item:\u002Fcafe-profiles\u002Fwhats-brewing-bergen":3,"platform:site":270,"more:\u002Fcafe-profiles\u002Fwhats-brewing-bergen":718},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":185,"category":186,"categorySlugs":197,"cid":198,"cover":199,"description":204,"extension":205,"featured":206,"language":207,"meta":208,"navigation":209,"noindex":206,"ogImage":210,"path":211,"publishedAt":212,"readingMinutes":213,"recipe":185,"related":214,"revisedAt":185,"seo":248,"seoDescription":204,"seoTitle":5,"sortKey":185,"sources":249,"stem":253,"tagSlugs":254,"tags":258,"translations":266,"type":267,"url":268,"__hash__":269},"platformItems\u002Fplatform\u002Fitems\u002F52572.md","Bergen's Coffee Awakening: From Drip Machines to Specialty Roasters","2026-10-20T11:21:03.000Z",[8],{"name":9,"slug":10,"role":11},"Jamie Evans","jamie-evans","author",{"type":13,"value":14,"toc":181},"minimark",[15,19,22,25,28,31,36,39,42,51,57,60,63,67,70,77,83,88,91,94,97,104,111,116,119,122,125,129,132,135,138,144,149,152,155,163,168,171,174],[16,17,18],"p",{},"When I planned my first trip to Norway, coffee wasn't on my radar. Norway, to me, meant fjords, forests, and wild landscapes—a destination for nature lovers rather than food and drink enthusiasts.",[16,20,21],{},"Not long ago, many Norwegians might have agreed. Despite being among the world's top coffee consumers—second only to Finland in kilograms per capita—coffee in Norway has often been treated as a simple pick-me-up rather than a nuanced tasting experience. It pours freely from drip machines at home and in offices, fueling the workday.",[16,23,24],{},"“The typical way to drink coffee in Norway is to put on the Moccamaster in your workplace or in your room, and let it sit out for a few hours,” says Christian Nesset, a barista and director of barista education at Kaffemisjonen.",[16,26,27],{},"Nearly 30 percent of Norwegians drink Friele, a mass-market brand sold in grocery stores.",[16,29,30],{},"Yet the scene is shifting. When Norwegian Tim Wendleboe won the World Barista Championship in 2004, it marked a turning point. “That did something to the culture in Norway,” Nesset says. The win ignited interest in specialty coffee, especially in Oslo, and Bergen—Norway's second-largest city—wasn't far behind.",[32,33,35],"h4",{"id":34},"building-a-craft-coffee-base","Building a Craft Coffee Base",[16,37,38],{},"Long before Wendelboe's victory, Det Lille Kaffekompaniet had already opened in Bergen in 1996. It became the city's craft coffee cornerstone and a training ground for many in the local scene; numerous experts started there before opening or joining other cafés.",[16,40,41],{},"Carl Eugen Johannessen, now founder, owner, and manager of Bergen Kaffebrenneri, was among the original group behind Det Lille Kaffekompaniet, though he has since moved on. “At that time, there was maybe just one espresso machine in the whole town,” Eugen Johannessen recalls.",[16,43,44],{},[45,46],"img",{"alt":47,"height":48,"src":49,"width":50},"Outside of Det Lille Kaffeekompanient in Bergen, Norway: Bergen coffee",761,"\u002Fuploads\u002F6f862cf8b6f5698cf229.webp",1014,[16,52,53],{},[54,55,56],"em",{},"Det Lille Kaffeekompanient opened its doors in 1996.",[16,58,59],{},"Det Lille Kaffekompaniet closed in 2012, but Hans Flø chose to buy it. “I thought, maybe I can be the hero,” he says. The café sat in his neighborhood, and his daughter worked there as a barista. Flø didn't want to see it vanish. Under his ownership, the menu evolved to match the growing specialty market, and the emphasis on quality deepened. Today the shop offers three kinds of beans, all small-batch and all Norwegian.",[16,61,62],{},"The café's name—\"the little coffee company\"—fits its size. Tucked into a quiet, narrow alley behind Bergen's most-visited attraction, the Fløibanen tram that connects the city to Mount Fløyen, it has a tiny bar and only a handful of tables. The cottage-like space feels warm and distinctly European. What draws locals and tourists alike is the carefully made drinks and cozy atmosphere—a Chinese television program has even filmed there twice, Flø says. “The atmosphere here is unique. You’d have to go to the south of Europe to find something similar,” he adds.",[32,64,66],{"id":65},"roasting-at-the-former-shipyard","Roasting at the Former Shipyard",[16,68,69],{},"On the other side of town, Bergen's sole local roaster, Bergen Kaffebrenneri, occupies an industrial zone that once housed the Mjellem and Karlsen Shipyard. Blocks away, I catch a fresh, caramel-like scent. At first the warm, toasted aroma suggests a bakery, but soon I realize it's coffee roasting drifting into the street. Before I even spot the bright red BKB logo, I know I've found the right place. Inside, bar manager Annette Friedrich Johannessen pours me a cup of Bergen Kaffebrenneri's Kenya Kiangai.",[16,71,72,73,76],{},"Between 2002 and 2007, owner Carl Eugen Johannessen worked on a coffee documentary titled ",[54,74,75],{},"Man, Woman, Coffee",", which explored his upbringing spent constantly in Italian cafés. Café-hopping sparked his interest in roasting. “I started roasting at home, I just got curious,” he says. Before long he was hunting for a roaster. “I bought it unseen,” he admits. The purchase was so impulsive that he had to hitchhike it from Bologna to Bergen on a salmon trailer.",[16,78,79],{},[45,80],{"alt":81,"height":48,"src":82,"width":50},"A brightly painted wall outside Bergen Kaffeebrenneri; bergen coffee","\u002Fuploads\u002F6d34d22220dda51249dd.webp",[16,84,85],{},[54,86,87],{},"A wall outside Bergen Kaffebrenneri.",[16,89,90],{},"When the twelve-kilogram Petroncini roaster arrived in Bergen in February 2009, Eugen Johannessen was roasting once a month with family and friends. Initially, the machine took up a small corner of the film collective he co-owned.",[16,92,93],{},"Nearby, Kenneth Rasmussen was roasting beans in a popcorn machine. He soon began visiting Bergen Kaffebrenneri and suggested roasting lighter to improve the process. “He started experimenting,” Eugen Johannessen says. “After a year, he was a full-time employee.” Rasmussen is now co-owner and chief roaster.",[16,95,96],{},"As the surrounding area shifted from shipyard to business district, Bergen Kaffebrenneri expanded too. Three years ago they opened a full coffee bar and hired Friedrich Johannessen as bar manager and roaster. Recently they acquired a new Giesen roaster that holds thirty kilograms of beans and is less sensitive to weather changes.",[16,98,99],{},[45,100],{"alt":101,"height":102,"src":103,"width":50},"Inside Bergen Kaffebrenneri; Bergen coffee",570,"\u002Fuploads\u002F75c86c27757762f95b46.webp",[16,105,106],{},[45,107],{"alt":108,"height":109,"src":110,"width":50},"Inside the café at Bergen Kaffebrenneri; Bergen coffee",876,"\u002Fuploads\u002Fcd04e9d9c140d35d2b56.webp",[16,112,113],{},[54,114,115],{},"Bergen Kaffebrenneri is Bergen’s first coffee roaster and regularly offers courses and cuppings to the public.",[16,117,118],{},"Even so, roasting remains entirely manual and always in small batches, just as it was at the start. “They roast very instinctively—on sound and looks,” Eugen Johannessen says. Some customers can even distinguish batches roasted by Rasmussen from those roasted by Friedrich Johannessen. “The personality reflects in their roasting.”",[16,120,121],{},"“It’s been a process to educate people,” Eugen Johannessen continues, noting that Bergen Kaffebrenneri regularly holds public courses and cuppings. “You educate the customers, and they come back because they get interested,” he says. “We’re moving people to the lighter roasts, and that has taken years.”",[16,123,124],{},"Though they are the only local roaster in town, “we’re not so formal, we make coffee for everyone,” Eugen Johannessen says. Independent small-batch roasting is still a new idea for many in Bergen, and Bergen Kaffebrenneri aims to make the experience welcoming and inclusive. The warehouse location, several miles from the city center, along with its expansive space, creates a comfortable, no-frills feel. Such an older-but-roomy industrial shipyard setting is unusual in Norway, a country known for modern, minimal design, and Eugen Johannessen says visitors feel “a bit abroad” when they come.",[32,126,128],{"id":127},"a-reputation-that-precedes-it","A Reputation That Precedes It",[16,130,131],{},"Back downtown, I head to Kaffemisjonen, a café whose reputation and passion for coffee precede it. Everywhere I went in Bergen—from my Airbnb to a small soup restaurant—anyone who heard I was writing about coffee insisted I speak with Jan Richter Lorentzen, the owner and 2015 winner of the Norwegian Cup Tasters Championship.",[16,133,134],{},"Although Lorentzen is out of town during my visit, I sit down with Christian Nesset, a two-time regional barista champion, to understand why Kaffemisjonen is so valued. Before the interview, Nesset prepares a Chemex of Kenya Gathaithi roasted by Jacu, a Norwegian roaster from the coastal town of Ålesund.",[16,136,137],{},"Kaffemisjonen, meaning “coffee mission,” opened in 2007 “to talk about origin in a time where, at least in Norway, that hadn’t quite started yet,” Nesset says. For a while, it was also one of the few shops in Bergen offering more than one brew method.",[16,139,140],{},[45,141],{"alt":142,"height":48,"src":143,"width":50},"The blue walls and decorative light fixtures inside Bergen's Kaffemisjonen; Bergen coffee.","\u002Fuploads\u002F633ad689972f15940646.webp",[16,145,146],{},[54,147,148],{},"Kaffeemisjonen, which means “coffee mission,” chooses its selection of coffees from blind cuppings.",[16,150,151],{},"Like Bergen Kaffebrenneri, Kaffemisjonen plays a key role in educating its customers. “What we try to do every day is give a short taste description. Just a few words to start a thinking process, to maybe think a bit more about the taste,” Nesset says. “After some years—it’s been going on for a while—we have a lot of customers who are very into coffee, and want to try different kinds.”",[16,153,154],{},"While the shop has a loyal base of coffee-minded regulars, it also attracts tourists, especially during Bergen's peak summer season. Last year saw a jump in tourist traffic, which Nesset attributes to TripAdvisor and to people who “want to experience local, independent places.” Still, Nesset says, “It’s quite nice to talk a bit about coffee with them. Even with a latte, you can say it’s made with our Colombian espresso, which makes it very sweet, for example.”",[16,156,157],{},[45,158],{"alt":159,"height":160,"src":161,"width":162},"A cappuccino from Bergen's Kaffemisjonen; Bergen coffee.",722,"\u002Fuploads\u002F02cb851496dbe0aa1c66.webp",1013,[16,164,165],{},[54,166,167],{},"A cappuccino from Bergen’s Kaffemisjonen.",[16,169,170],{},"When I ask Nesset what sets Kaffemisjonen apart, he answers without hesitation. “Our selection of coffee is from blind cuppings.” Periodically, Nesset and the other baristas gather to taste coffee from various roasters, and what they serve is the direct result of what they like. As a result, the coffee selection rotates often. “We’re totally independent,” he says, and that freedom lets them offer only the best coffee.",[16,172,173],{},"For a country that loves drinking coffee, Norway is still learning to love coffee itself. “They need to know about it before they can appreciate it, and still I think there’s a long way to go,” says Bergen Kaffebrenneri's Eugen Johannessen. “Many people come in here and they don’t even know we’re here, and they just think coffee is coffee.”",[16,175,176,177,180],{},"But Bergen is showing that coffee can be far more than that, and that the ",[54,178,179],{},"kaffeverden",", or coffee world, can flourish in Norway. In a small city with global reach through its booming tourism, passion, education, and a commitment to quality are turning ordinary coffee drinkers into connoisseurs.",{"title":182,"searchDepth":183,"depth":183,"links":184},"",2,[],null,{"slug":187,"name":188,"path":189},"cafe-profiles","Cafe Profiles",[190,193,196],{"slug":191,"name":192},"coffee-tea","Coffee & Tea",{"slug":194,"name":195},"coffee-shops","Coffee Shops",{"slug":187,"name":188},[191,194,187],52572,{"src":200,"srcset":201,"width":50,"height":202,"alt":203},"\u002Fuploads\u002F5da662c225e3661811c0.webp","\u002Fuploads\u002F30e5f011af427717edd7.webp 400w, \u002Fuploads\u002Fa8893341cbb6d0afb43b.webp 800w, \u002Fuploads\u002F5da662c225e3661811c0.webp 1014w",576,"What’s Brewing in Bergen","Norway's second city has quietly built a coffee culture rooted in education, small-batch roasting, and independent cafés, with key figures and shops shaping a more discerning drinking 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