Our story
Small menu. Obsessive standards.
Nord Roast started in 2019 as a Saturday market stall with one coffee and a borrowed grinder. The stall got a queue, the queue got opinions, and the opinions shaped the menu: six coffees, no more — each one roasted like it's the only thing we do.
Today we roast in the old Vulkan foundry by Akerselva, run a small café at the roastery door, and ship bags all over Norway. The rule from the market stall still stands: if we wouldn't brew it for the queue, we don't sell it.
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01
Sourcing
We buy through importers who publish farm-gate prices — Nordic Approach here in Oslo, Collaborative Coffee Source — and we pay above C-market for every lot. Six coffees means every one earns its place.
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02
Roasting
Tuesdays and Fridays on Frida, our 12-kilo Probat from 1987, rebuilt bolt by bolt. Every batch is logged, cupped the next morning, and rejected if it drifts from the profile. Yes, we pour rejected batches into the café's cold brew. No, we won't tell you which days.
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03
Shipping
Bags are filled and valve-sealed the same day, and everything ordered before 14:00 leaves with Posten that afternoon. Coffee peaks 4–20 days after roast — our goal is that your first cup lands inside that window.
Taste what six-coffee focus does.
Shop the six