So sad to don’t live in Oslo anymore. I miss your bar more than ever :) congrats on that new collaboration! It’s always amazing to see how much you and your team work in something that some people still think it’s just a beverage. Hope to try them out soon
Beautiful, minimalist and functional. I use a Turkish tea cup that looks similar to your more chocolaty espresso cup, makes all the difference and really boosts the aroma.
@@Wheresthesoul Ah yes! I see it. I'd be curious to know why the Turkish took on that shape and in glass. As opposed to what Tim has done... Any ideas?
@@mikhaelaa with tea, wine or whiskey glasses, many of them historically have similar to nosing glasses for enhancing the aroma like a Snifter or NEAT glass.
As always, so happy to see what’s happening in Wendelboe coffee world. I loved that it was filmed in the coffee shop. Do you still use approximately a 1:2 ratio (like 20g dose and ~40g yield)? I only ask because you said you don’t make espresso like you used to. Any insights for making espresso at home with your coffees are always appreciated! I have been playing with variable rpm on the Lagom 01 grinder and have really enjoyed the slowest setting “1” which corresponds to approximately 200 rpm. I’m still in the 1.4-1.6 range on the grind size. Hot start and regular (not slow) feed. It produces a really soft mouth feel, great aromas and irresistibly balanced acidity. Can’t wait to get these cups. Thank you for all that you do and for swirling and enjoying your espresso like the meditative beverages they are.
Great, look forward to trying these. You said that you extract the coffee into a glass to cool it. Then you transfer into the cup. Is the cup warmed so that it then holds the temperature of the coffee stable for longer, or room temperature? Thanks!
Those cups are super beautiful and it was nice to hear about the science and perception that went into the design process. While I love my Figgjo cups, I hope that you will also get Ment to design some filter coffee focused cups as the Ment cups are stunning. How does the volume on these cups compare to that of the Figgjo?
Thank you. For now therer will only be espresso cups, but you never know what the future will bring. They can contain maximum 220 / 200g of cold water.
Love how the idea of spwciality coffee being served from speciality cups is finally catching on to people. I always wondered why so few coffee shops had regular cups for amazing coffee. It’s like drinking expensive wine from a milk glass.
Cool cups, it would be nice if you could organize an actual scientific test in collaboration with a research group to evaluate if the shapes do indeed influence perception as expected.
Especially when there is so much mixed information on what form is for what type of coffee. Some cups with narrow openings are for acidic coffee and some with the wide openinfg and curvy form are for floral complex coffees.
@@karigrandii Yeah, you really need to test it out and figure out what works. Different shapse really affect the way the liquid flows in to your mouth. That is why we spent almost a year developing these cups. Many prototoypes were sampled and changed over time to reach the final results. But Fabiana Carvalho has done greta research on the Figgjo cups we developed many years ago. She has also done research on colour and texture of the cups.
Great Looking cups. Also great that you are supporting small scale artisans.
A really thoughtful product as always, Tim!
What a great-looking espresso cup!
So sad to don’t live in Oslo anymore. I miss your bar more than ever :) congrats on that new collaboration! It’s always amazing to see how much you and your team work in something that some people still think it’s just a beverage. Hope to try them out soon
Beautiful, minimalist and functional. I use a Turkish tea cup that looks similar to your more chocolaty espresso cup, makes all the difference and really boosts the aroma.
What's a Turkish tea cup?
@mikhaelaa basically the same shape, but made out of glass. You can usually buy them in a set of 4-6.
@@Wheresthesoul Ah yes! I see it. I'd be curious to know why the Turkish took on that shape and in glass. As opposed to what Tim has done... Any ideas?
@@mikhaelaa with tea, wine or whiskey glasses, many of them historically have similar to nosing glasses for enhancing the aroma like a Snifter or NEAT glass.
@@Wheresthesoul Makes sense!
time to fly to oslo.
how easy would it be to combine trying to see orcas and drink espresso from a new cup?
As always, so happy to see what’s happening in Wendelboe coffee world. I loved that it was filmed in the coffee shop. Do you still use approximately a 1:2 ratio (like 20g dose and ~40g yield)? I only ask because you said you don’t make espresso like you used to. Any insights for making espresso at home with your coffees are always appreciated! I have been playing with variable rpm on the Lagom 01 grinder and have really enjoyed the slowest setting “1” which corresponds to approximately 200 rpm. I’m still in the 1.4-1.6 range on the grind size. Hot start and regular (not slow) feed. It produces a really soft mouth feel, great aromas and irresistibly balanced acidity. Can’t wait to get these cups. Thank you for all that you do and for swirling and enjoying your espresso like the meditative beverages they are.
Thanks for the feedback. Our espressos are normally in the range of 20g / 42-45g out depending on the coffee. We aim for 21% or higher extraction.
Can I ask a follow on question, about your typical pressure and shot times? Thanks!
@@chris9923 abount 8-9 bars 30-35 seconds
Great, look forward to trying these. You said that you extract the coffee into a glass to cool it. Then you transfer into the cup. Is the cup warmed so that it then holds the temperature of the coffee stable for longer, or room temperature? Thanks!
Room temperature
Could you plese add the approximate capacity of the cups on the webshop, or answer it here?
they can contain maximum 220 / 200g of cold water.
Those cups are super beautiful and it was nice to hear about the science and perception that went into the design process. While I love my Figgjo cups, I hope that you will also get Ment to design some filter coffee focused cups as the Ment cups are stunning. How does the volume on these cups compare to that of the Figgjo?
Thank you. For now therer will only be espresso cups, but you never know what the future will bring. They can contain maximum 220 / 200g of cold water.
Love how the idea of spwciality coffee being served from speciality cups is finally catching on to people. I always wondered why so few coffee shops had regular cups for amazing coffee. It’s like drinking expensive wine from a milk glass.
Agree
All these look so good! Question about the jug: would you'd recommend brewing pourover/aeropress into it? Or it's a bit too unstable/narrow? Thanks!
We don't brew directly in it as it is not completely level. Buyt we use it more as a caraf
@@TimWendelboeCoffee thank you!
Will the Figgjo cups still be for sale for the foreseeable future, or will the Ment cups replace them eventually?
@@ahpadt we will offer both
Does the jug fit an aeropress on top? (Can you press into it?)
I would not recommend it as the top is not 100% level
@@TimWendelboeCoffee Thank you!
Cool cups, it would be nice if you could organize an actual scientific test in collaboration with a research group to evaluate if the shapes do indeed influence perception as expected.
Especially when there is so much mixed information on what form is for what type of coffee. Some cups with narrow openings are for acidic coffee and some with the wide openinfg and curvy form are for floral complex coffees.
Fabiana Carvalho has already done research on this with the Figgjo cups we developed some years ago.
@@karigrandii Yeah, you really need to test it out and figure out what works. Different shapse really affect the way the liquid flows in to your mouth. That is why we spent almost a year developing these cups. Many prototoypes were sampled and changed over time to reach the final results. But Fabiana Carvalho has done greta research on the Figgjo cups we developed many years ago. She has also done research on colour and texture of the cups.