Ohøj Coffee Roasting

More About Ohøj Coffee Roasting

<h3>Origins and Background</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Before the founding, Kevin Ayers worked at Coutume Café in Paris. In a professional profile from 2011, he was identified there as head barista. Ayers later achieved third place at the French Barista Championship in 2013. In 2015, he finished second, representing Coutume Café.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Ayers and Beisler moved to the Netherlands after his French visa could not be renewed. In choosing Utrecht, they considered factors such as the coffee market, rental prices, and accessibility. Their starting point was to serve coffee to the neighborhood without much fuss.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>According to Ayers, the name Ohøj refers to two elements. The word connects to Beisler&#039;s Danish background. Additionally, it alludes to the historical role of shipping in the transport of coffee.</p></div>

<h3>Roasting and preparation</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Coffee is roasted at the Rijnlaan location using a Diedrich drum roaster. A secondary mention cites a capacity of five kilograms per batch. For espresso, the bar uses a Kees van der Westen Mirage machine.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>A 2018 professional profile highlighted a focus on traceable sourcing. At the time, Ohøj sourced green coffee through a single supplier in Amsterdam. This was intended to give the business greater insight into the origin of the purchased coffee. Specific data on roast profiles, development times, software, and fixed quality controls are not publicly documented.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The drink menu focuses on standard preparations without syrups, whipped cream, or similar additions. Documented drinks include espresso, cappuccino, Americano, flat white, and espresso tonic. Filter coffee is also prepared manually using a Kalita. In earlier descriptions, customers could choose a bean and a brewing method.</p></div>

<h3>Assortment and Origin</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>According to the official Instagram profile, Ohøj sells whole coffee beans and ground coffee. Social media shows packaging of 250 and 500 grams. A complete and current assortment as of July 18, 2026, is not publicly available.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Previous products included coffee from Honduras, a 3-Bean Blend, and a filter coffee from Myanmar. In July 2018, Ohøj also announced two Colombian microlots from the Argote family. Other historically documented countries of origin are Brazil and Nicaragua.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>For coffee from Myanmar, the roastery worked with the Amsterdam-based green coffee company This Side Up. A 2022 trade article still listed Ohøj as a Dutch roaster working with this supplier. The broader network of This Side Up includes partners in fifteen countries. However, this network does not constitute a confirmed list of Ohøj&#039;s current coffees.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Current contracts with producers, annual purchase volumes, and payments to farmers have not been published. No recent transparency report from the roastery has been found either. As a result, public insight into the current supply chain remains limited.</p></div>

<h3>Sustainability and Certification</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>No own certifications for organic, Fairtrade, Rainforest Alliance, or B Corp are recorded in the available information. The collaboration with This Side Up provides access to information about origin partners. This alone does not imply certification or measurable sustainability results.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Ohøj has not published public figures regarding emissions, renewable energy, or reusable packaging. No concrete policy data on coffee waste is known either. Therefore, based on the available sources, no measurable sustainability claims can be established.</p></div>

<h3>Sales and espresso bar</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The official profile information refers to the physical location for beans and ground coffee. The published opening hours are Wednesday through Friday from 08:00 to 13:00. On Saturday and Sunday, the shop is open from 09:00 to 13:00. Ohøj is closed on Monday and Tuesday.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>In 2018, coffee beans were sold exclusively through the espresso bar. At that time, there was no webshop, subscription, or business coffee service. A 2022 mention still described in-store pickup as a sales method. A current webshop, distributor list, or confirmed wholesale network is not publicly documented.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The venue offers limited indoor seating, with additional space available on the terrace. The food selection is small, featuring a range of baked goods. In its early days, A&amp;J Bakery supplied items such as croissants, cakes, and cookies. No full lunch menu has been documented.</p></div>

<h3>Team and Local Activities</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Kevin Ayers is listed as the owner, roaster, and barista. A 2025 profile noted that he personally roasts and prepares the coffee. Kristin Beisler is a co-founder and co-owner. No other current leadership roles have been publicly identified by name.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>In 2019, Ohøj participated in the Utrecht Coffee Safari alongside nine other cafés. Previously, the bar hosted demonstrations of manual brewing methods. A small-scale event at LAB Utrecht has also been documented. However, no recurring program of cuppings, workshops, or training sessions is currently publicly known.</p></div>

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