Tim Varney recently tweeted:We were intrigued to say the least, so we contacted Tim Varney in Oslo and asked him to share his recipe for Cold Ndumberi. We’re delighted to reprint it here for you, exclusively on Sprudge.com. The method may seem a bit unorthodox to anyone with a simple, non-Scandinavian palate, so we’ve included a helpful pictorial along with each step, starring Scott Guglielmino (La Marzocco USA) and Ben Helfen (Counter Culture Coffee, Atlanta).
For starters, you’ll need:
70g of Tim Wendelboe Kenya Ndumberi “or similar lightly roasted Kenyan coffee”.
40g white sugar
1000g filtered water off boil
You will also need:
1.5 Litre Bodum french press pot (minus the plunger)
BUNN filter holder with 1 paper filter (really, any filter basket capable of holding 70g of coffee)
Scales, spoon, and timer.
Large bottle and plenty of ice.
(Editors note: Obviously you will be rinsing your filter, pre-heating your implements, calling your mother on her birthday, etc.)
Serve in an chilled glass – they use wine glasses in Oslo, but we had martini glasses on hand in Atlanta – and offer up a Wendelcheers to good coffee times.