STiR tea & coffee industry international 51
C
M
Y
CM
MY
CY
CMY
K
2015ATF001 STiR Hor output.pdf 1 14/5/15 9:43 am
At da Matteo, founder Matts Johans-
son takes his guests on a sensory journey,
Established in 1995, the aim is for
their guests to experience both the crafts-
man ship of a good cup of coffee while
enjoying the art of FIKA, connecting
with others, he explains. In addition to
the café with several baristas on staff,
the location is home to a roaster and a
bakery. The café décor features furniture
designed to seamlessly blend with the
historical buildings that house the cafés.
Coffee remains the company's essence.
To truly experience Swedish coffee
culture, it is important to become im-
mersed in two worlds: the café that em-
braces classical Swedish commercial roast
paired with a decadent pastry and the
merging world of high quality specialty
coffee with its pour-overs and lighter
roasts, according to Rosendahl.
The setting is spartan at Tim Wendelboe's café in Oslo, Norway
Photo
by
Benjamin
A.
Ward
"We are in a country where the speciality coffee market is quite small compared to
a lot of places," said Rosendahl, who encourages further exploration.
"I recommend that tourists find those specialty coffee bars and order a filtered
coffee to experience what we have to offer. Despite the slow growth of the speciality
coffee business in some ways the country has been very brave in its profile," he said, "I
think that's the interesting part."
With Norway, Finland, and Denmark as inspiring neighbors, Sweden's coffee
scene is becoming quite progressive. Embracing the tradition of FIKA, coffee will
always remain an integral part of the Swedish landscape.
