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Noma Kaffe at Noma, Copenhagen

It began as a quiet experiment at the end of Noma’s tasting menu. A decade later, that final cup has evolved into Noma Kaffe – a monthly subscription featuring beans sourced and roasted by the Noma team in Copenhagen.

Noma lives on – now in your cup

When news broke that Noma would close its restaurant doors by the end of 2024, many saw it as the end of an era. But through Noma Projects – the lab-led arm dedicated to creating products for a wider audience – the spirit of the restaurant has continued in new forms. Noma Kaffe is the latest example: a project rooted in the same obsessive sourcing, precision and storytelling that defined the dining experience.

Each month, subscribers receive two filter-friendly coffees roasted in-house. The beans are sourced through direct relationships with farmers the team has visited in origin countries. The flavour profiles vary, but the focus is always on clarity, structure and traceability. Alongside the beans comes a stream of brew guides and field notes, giving subscribers insight into processing methods, producer stories and roasting decisions.

The team behind the coffee

The programme is led by Carolyne Laloux, who joined Noma in 2018 after a Europe-wide producer tour in a beat-up Renault Kangoo. If you’ve dined there, she was likely the one who served your coffee. Now she sources and roasts it too. She’s joined by Head Barista Tsubasa Arita – first connected via Noma’s Kyoto pop-up – Roastery Manager and writer Alastair Humphreys and Head Sommelier Mees van Arkel, who oversees everything from wine to hojicha.

Designed for V60, French Press and beyond, the coffee is clean, expressive and ever-changing – no flashy blends, just purposefully selected single origins with depth and identity.

The only thing missing? A try-before-you-commit option. But if you trust the palate behind one of the world’s most influential restaurants, that’s a small leap.

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