Uncommon Bar

Uncommon Bar is a separate location of Uncommon Coffee in Amsterdam West. The public address of the bar is Eerste Constantijn Huygensstraat 86H, 1054 BX Amsterdam. The venue is located opposite the original Uncommon café at Eerste Constantijn Huygensstraat 63H.

The broader enterprise behind Uncommon was co-founded in 2018 by Claye Tobin from Australia, Nina Tromp from the Netherlands, and Josh Cotton from the United Kingdom. Within the company, Tromp focuses on marketing, sustainability, and ethics. Tobin is responsible for producer relationships and the management of the café and roastery. Cotton serves as head roaster and oversees purchasing and quality control.

The second location was locally reported in the summer of 2024 as a bakery-style concept on the opposite side of the street. This included an evening offering featuring wine, fermentation, and foraged products. Later, the opening of Uncommon Bar was documented as a development that took place at the end of 2024.

During the day, Uncommon describes the bar as a place for wild pastry and coffee. The bar offers a coffee menu, viennoiserie, and so-called signature coffee experiences. In the evening, the focus shifts to wine, ferments, and products gathered in or around Amsterdam. The bar is laptop-free. According to Uncommon, this aligns with the goal of directing visitors more toward the stories behind the producers.

The coffee comes from Uncommon Coffee's own roastery. The company's public communications frequently refer to their own coffees and seasonal selections. According to Uncommon, these selections change based on origin, processing method, or newly discovered varieties.

In the bar, espresso-based drinks are prepared using a Mavam MM Super Auto, a bottomless espresso machine. Additionally, pour-overs and loose-leaf tea are brewed by hand. The Signature Coffee Experience is described as a combination of Cascara Soda, Geisha Blossom tea, and an espresso.

In addition to coffee, the bar menu also lists drinks such as natural wine, a Negroni with coffee-cascara, and an Espresso Martini with double espresso and coconut water. The latter drink also lists decaf and zero-proof options. Thus, the menu moves between coffee, alcohol-free variants, and evening service.

The daytime concept pairs coffee with viennoiserie and baked goods. The bar describes its pastries as crafted with wild ingredients foraged in and around Amsterdam. The company characterizes its food approach as local, seasonal, and soil-to-table.

The evening offering has received attention in various publications for its combination of fermentation, natural wine, and weekend dinners. This goes beyond a classic coffee bar function, embracing a broader hospitality model where the kitchen, drinks, and seasonal produce come together.

Uncommon states that direct or close relationships with coffee producers play a central role in its operations. The company also reports paying premiums when purchasing green coffee. Available documentation mentions projects at the origin, including a project in Myanmar and a project in Guatemala with Filtro.

The Myanmar project aims to counter opium production along the border with Thailand. The Guatemala project supports natural water filters for schools and villages. It is also documented that 80 to 90 percent of the green coffee Uncommon purchases is organically certified or holds a comparable accreditation, such as Rainforest Alliance.

In its broader café activities, food suppliers are also mentioned. Examples include Le Vain et Le Vin for sourdough bread, Mycophilia for mushrooms, and Wim Bijma for a portion of the vegetables. These relationships provide context for how the company positions its food program alongside coffee.

Uncommon Bar is also used for public events centered on coffee and related themes. The events agenda lists open cuppings, where seasonal coffees are tasted and discussed. Releases and producer profiles are also featured.

One example is a cupping with Costa Rican producer Ivan Solis Rivera. He is listed in the agenda as the first-place winner of the Costa Rica Cup of Excellence 2024 with Finca Voo. Other events cover topics such as water for coffee, sourcing, regenerative agriculture, and broader challenges in the coffee sector.

Sessions with Nomad Coffee, This Side Up, and Angelica Garrido from La Palma y El Tucan’s Equation Coffee are also listed in the available information. Additionally, an exhibition and sales evening with Yellow Nose Studio, Brunch for Peace, listening sessions with Afterglow Collective, and events surrounding World of Coffee are mentioned.

In public reporting, Uncommon Bar appears primarily as the second location of an Amsterdam-based specialty coffee enterprise with its own branding, roastery, and producer network. The bar combines coffee, pastries, wine, and seasonal produce, but remains clearly linked to the coffee practice of Uncommon Coffee in the available data.