Ohøj Coffee Roasting

Ohøj Coffee Roasting in Utrecht shows how a single passionate barista can wake up an entire neighborhood with uncomplicated, top‑quality coffee. The story combines craftsmanship, audacity, and a hefty dose of personality. This article summarizes the key insights for everyone who follows the coffee industry.

Kevin Ayers, an American with years of barista experience in Paris, moved to Utrecht in 2017 when his French visa expired. Together with his wife Kristin, he found a city neighborhood with village charm in Rivierenwijk. Ohøj soon became the city's first foreign-run café and roastery and immediately drew curious coffee lovers. Its success proved that Utrecht was ready for a new coffee standard.

At Ohøj everything revolves around one man, one roaster, and one espresso machine. In the morning Ayers pulls espressos behind a Kees van der Westen Mirage and after lunch moves to a five-kilo Diedrich roaster. The result is total control over flavor and freshness. Customers immediately notice that the same hand that roasts the bean also calibrates the shot. That constant attention yields cups with pronounced, clean notes.

Ohøj keeps the selection small but exciting. Rotating single origins grace the menu, sometimes from unexpected countries such as Myanmar. For adventurous drinkers there are micro-lots from Colombia or Ethiopia that sell out quickly. Two favorites stand out: the espresso tonic for hot days and a cappuccino with silky foam that preserves the milk's sweetness.

• Testing seasonal micro-lots: small batches of new beans receive a test roast, after which customers provide feedback.
• Espresso fermented with peaches: a playful twist that shows how far flavor exploration can go without complicated equipment.
• Affogato collaboration: in summer fresh espresso is poured over locally made ice cream for a refreshing treat.
• Spontaneous tastings: Ayers places two brew methods side by side and invites guests to taste the differences.

These experiments turn the roastery into a mini‑laboratory where knowledge sharing is as important as the final result in the cup.

The interior breathes Scandinavian simplicity with white marble tables and ample daylight. Blue cups provide a visual accent that stands out in every photo. The roaster stands visibly in the shop, allowing visitors to experience the aroma and the process simultaneously. Outside, the facade is deliberately modest, making the discovery even more fun and reinforcing the feel of a hidden gem.

Ohøj believes in quality above all, without fashionable frills. Beans are roasted in small batches, tasted immediately, and adjusted when needed. Milk is never scorched; espressos are timed to the second. Every step exists to bring out the natural flavors. This approach has already earned Ayers podium finishes in France, and anyone ordering a cup here can taste that competition‑level quality.

Since its opening, Ohøj has served as a catalyst for quality coffee in the city. Local residents praise the cozy atmosphere, while other cafés have upped their game to keep up. Regular slow‑bar sessions and latte‑art demonstrations attract both amateurs and professionals. Thus, the roastery acts as both a learning hub and a meeting point, strengthening the local community.

Due to rising demand, Ayers is considering a larger roaster or extended opening hours, yet he is choosing gradual steps. New micro‑lots, public cuppings and possibly guest roasters are on the agenda. One thing remains certain: every expansion must support the current 4.9‑star rating, not dilute it. Expect more distinctive beans and educational events, always delivered with the signature no‑nonsense quality.

Ohøj Coffee Roasting proves that small‑scale production, craftsmanship, and transparency can work together perfectly. The blend of streamlined processes, bold experiments, and personal service makes this coffee company an inspiring example for the entire industry. Anyone seeking a pure, honest cup of coffee will find a destination worth the trip in Rivierenwijk.