— London, 2011

Jordi Mestre, founder of Nomad Coffee, has spent two years working in the best coffee shops in the city. He decides to put everything he’s learned into practise and set up his own coffee cart, becoming a nomadic barista and serving coffee around some of London’s most legendary markets. Nomad Coffee is born.

The very first Nomad coffee.

— Madrid, 2012

A year after starting his coffee venture in London, Jordi signs up for Spain’s National Barista Championships, winning first place at the finals in Madrid. One month later, with the support of his mentor, Rob Dune, he reaches 15th place in the World Barista Championships in Vienna. This opens the door to his first job as a roaster in the micro-roastery, Nude Coffee Roasters.

— Barcelona, 2013

Jordi goes on to win Spain’s National Barista Championships for the second year running and is sent to Melbourne, Australia to represent his country in the World Barista Championships. He decides to sell his coffee cart in London with a view to transferring his experience to Barcelona.

— Barcelona, 2014

Nomad opens its doors in Barcelona with its first shop, NOMAD COFFEE LAB, space where coffee is the only thing on the menu, flying the flag for third-wave speciality coffee in the city.

Fran González trains as a barista that summer and joins the team as Nomad’s first employee, deciding to learn how to roast coffee alongside Jordi. Today, Fran is a partner in the company and Nomad’s Head of Coffee. The company launches the first edition of its bottled Cold Brew.

Speciality Coffee is creating more of a stir among the press and begins to gain ground in the hospitality industry.

The Passatge Sert Coffee Lab in 2014.
Fran, head of coffee de Nomad.
Xavi and his first bottle pallet for the Cold Brew.

— Barcelona, 2015

As third wave coffee becomes more popular in the city, Nomad obtains its first wholesale clients. We start to supply coffee to other businesses and share our experience through consultancies and training sessions.

In order to be able to offer this service, we open ROASTER’S HOME in Poblenou, their first headquarters.
This roastery not only becomes a space that’s open to the public but also space where they are able to schedule cuppings and courses open to anyone with a desire to learn about coffee.

Cold Brew is this summer’s speciality and Xavi Navas takes charge of production.

Marc, Xavi and Jordi at Roasters' Home 2015
The newly opened Roaster's Home. © Keith Isaac
The first toaster at Nomad.

— Costa Rica/Rwanda, 2016

With the roastery up and running and the business taking shape, We travel to origin at the hands of Falcon Coffee and Richard Williams, Jordi’s mentor when he began roasting.

These trips will become the first of many. They help underscore how important it is to support producers and we discover just how much support and training they receive from importers.

Jordi on the first trip to Rwanda.

— Barcelona, 2016

We open our third shop, NOMAD EVERY DAY, located in the centre of Raval. This new space give us room to experiment with coffee as well as serving the perfect espresso, daring to offer signature drinks and expand their range with food and ice cream, one of our closest allies.

Works on Every Day, 2016.
Affogatto-cone in Every Day. © Enric Badrinas

— Barcelona, 2017

Our expansion has been a responsible and organic process; a response to demand and the result of grasping opportunities with both hands. In 2017, we were offered a restored and improved German Probat UG22 roaster with new features for controlling the roast, gas, airflow and flame. This new addition helps us increase production and we subsequently expand our clientele whilst maintaining the highest possible standards.

We are fiercely committed to supplying Cold Brew, not only in our own stores but also satisfying orders clients. Today, this service can only be offered thanks to Xavi’s tireless efforts and commitment.

Our beloved Probat UG22. © Salva López.

– Barcelona, 2018

Improvements made in 2017 help Nomad consolidate ourselves as roasters in the international market as they continue to expand. Nomad Coffee starts to gain a presence in coffee shops around Europe, the USA, China, South Korea and Canada, among other countries.
Our objectives for 2018 include standardising our quality criteria and even increasing our professionalism, developing and establishing protocols for quality control and creating a management position in this area.

The first Van. © Pablo de Pastors
Shipping begins around the world. © Enric Badrinas

– Barcelona, 2019

At this point, Nomad Coffee has more than 20 employees. A young and talented team, all trained in house and passionate about the world of coffee. Nomad has created roles they wouldn’t have dreamed of when they first opened, such as an account and logistics manager and even an art director.

Still travel whenever we can, not only to origin but also to consumer countries to participate in fairs, festivals and cuppings. Thanks to this international outlook, we have gained visibility throughout the sector and had the chance to make very strong alliances.

Nomad Team, 2019 © Sebastián Peinado

– Barcelona, 2020

As this year is the sixth anniversary of the first opening, we plan to open our new headquarters and toaster. A space for roasting coffee with better facilities that allow us to assume greater production. In addition to being able to organize trainings and tastings for larger groups responding to the growing interest in our product.

No será la única apertura del año, ya que prevemos también inaugurar nuestra nueva sede y tostadora. Un espacio para tostar café con mejores instalaciones que nos permiten asumir una mayor producción. Además de poder organizar formaciones y catas para grupos más grandes respondiendo al creciente interés por nuestro producto.