Listen up: Erlend Wessel-Berg isn’t just a barista—he’s a force reshaping Norway’s coffee scene. With titles like 2019 Norwegian Brewers Cup champion and 2025 Barista Championship winner under his belt, he’s not just mastering technique; he’s redefining what it means to honor coffee. His journey began in Trondheim, where childhood curiosity about coffee turned into a lifelong obsession. As a kid, he’d dip sugar cubes into his parents’ cups, a clumsy attempt to belong to a ritual he barely understood. That early fascination evolved into a career, fueled by his sister’s introduction to specialty coffee and a part-time barista job that became a calling.
Erlend’s approach to coffee is rooted in responsibility. He believes the magic starts at origin, where farmers pour their labor into every bean. “Our job isn’t to outshine the coffee,” he says. “It’s to respect it.” This philosophy drives his relentless pursuit of precision, whether he’s brewing a flat-bottom pourover at home or competing on the World Stage. His 2024 Norwegian Barista Championship win wasn’t just a trophy—it was a testament to his belief that progress comes from daily, incremental improvements, not shortcuts or ego.
Beyond the grind, Erlend balances barista life with astrophysics studies and mountain biking. He sees coffee as a bridge between science and culture, a way to connect with people and places. His advocacy for coffee mocktails—a trend he’s pushing in Norway—reflects his knack for blending innovation with tradition. “Coffee shouldn’t be intimidating,” he insists. “It should be welcoming.” Yet he’s also candid about the industry’s flaws. He’s tired of the myth that baristas are snobbish, a stereotype he’s actively dismantling by enjoying every cup, no matter the style.
So what’s next? Erlend aims to compete in Coffee in Good Spirits, a competition he calls “the most fun.” But his bigger goal? To inspire others to see coffee as more than a drink. “It’s about responsibility,” he says. “To the bean, to the craft, to the people who make it possible.”
What if coffee culture could be more inclusive, more curious—and more rooted in the people who grow it.
What if coffee culture could be more inclusive, more curious—and more rooted in the people who grow it?
Key Points: Erlend’s philosophy centers on honoring coffee’s origin, not overshadowing it. He champions coffee mocktails as a way to innovate while staying true to the drink’s essence. His success isn’t about ego but the daily grind of small, meaningful improvements.
Close: If coffee culture could be more inclusive, more curious—and more rooted in the people who grow it—what would that look like? Share your thoughts below.
Questions & Answers
What inspired Erlend Wessel-Berg to become a barista?
Erlend was inspired by his love for coffee and the art of crafting quality drinks. He wanted to combine his passion with hospitality, creating memorable experiences for customers.
What makes Sellanraa Bok & Bar unique?
Sellanraa Bok & Bar stands out for its focus on local ingredients, creative coffee blends, and a welcoming atmosphere. It blends café culture with a strong emphasis on sustainability and community.
Information sourced from industry reports and news outlets.
