BARISTA CHAMPION OF SWEDEN
Barista Mag: Before coffee, did you work in a different job or industry, or what did you study in school?
Oskar: After graduating high school I went to an art and design school. I worked as a graphic designer for two years before coffee took my life over. I really think that my creative side really gets space and room when I roast coffee.
BMag: How did you get started in coffee?
Oskar: I started a coffee bar on a small island outside Sweden called Gotland together with my family.
BMag: What was your first amazing experience with coffee?
Oskar: When I first had a sip of Mr. Tim Wendelboe’s Tekangu from Kenya. An amazing SL28/SL34. Best cup ever.
BMag: Who has been your greatest influence in coffee? Why?
Oskar: I would say my coach Alexander Ruas who pulled me in from the Italian dark roast to the Nordic way of drinking light roasted coffee. I have a lot to thank him for.
BMag: What would you like to see change about the coffee industry/community?
Oskar: That more restaurants start working and serving coffee with the same enthusiasm and care as they do with wine.
BMag: Name a coffee luminary (famous person) you would like to meet, and why:
Oskar: I would like to have a chat with James Hoffmann about his roasting philosophy.
BMag: Name a barista you admire, and why:
Oskar: James Hoffmann: a great thinker and a wonderful character.
BMag: Do you have a favorite customer? If so, tell us about him or her.
Oskar: That would be my father—always happy, always with a new story. Too bad he never pays for his latte.
BMag: Besides your own cafe, what cafe do you think everyone should visit?
Oskar: The cafe at San Alberto farm in Colombia. 1500 masl, amazing view, amazing coffee.
BMag: Which coffee producing country you would like to visit, and why?
Oskar: I’ve been to Ethiopia once and would love to go back there. I think that country has such a great potential for producing the best coffee out there.
BMag: What are your interests outside of coffee?
Oskar: My girlfriend (soon-to-be wife), turtles, and fishing.
BMag: Where do you see yourself in 5 years?
Oskar: As a roaster at my company, hopefully rosting more than we do now, continuing to source the best quality that we can find and serving the best cups we can. I would like for our experience as baristas and roasters to have gotten us even further in the development of innovative approaches to serving an even greater cup of coffee.
BMag: Is there anyone you would like to thank or who helped you prepare for the WBC?
Oskar: My two friends and colleagues at Drop Coffee. Big ups to Joanna and Erik.