Ten years of specialty coffee that deserves a book

Ten years is not an anniversary every day. That's why last year, thinking about our anniversary, we decided to publish a book to tell our story, our work philosophy and our identity. Because Nomad Coffee was not created overnight; there have been thousands of hours, hundreds of decisions and dozens of people who have contributed their effort and talent to build what we are today.

Lo que empezó como un pequeño carrito de café nómada, que viajaba por las calles de Londres y de mercado en mercado ha acabado siendo un tostador de café y varias cafeterías que hoy son referente dentro y fuera de España. Pero Nomad, como todos y todas, tiene una historia antes de la historia: ¿cuál fue el germen que despertó el interés de Jordi Mestre por el café? El libro repasa esta etapa y los años que le siguieron: el aprendizaje y la inmersión en el sector y la llegada y despliegue en Barcelona, la apertura de las distintas cafeterías y los cambios de sede de la tostadora.

We also explain how we have conquered the palates of our most demanding customers: the baristas. Because as roasters, a fundamental part of our DNA is to provide the best specialty coffee to the many and many coffee shops that take care of what they put in each cup, and that have opened in our city as well as in our country and, in short, in multiple destinations around the world where our product arrives today, from South Korea to the United States, passing through Dubai, the United Kingdom, France or Greece.

As we said at the beginning, none of this would be possible without our team, who give their best for Nomad. And we, of course, return that energy by taking care of them to the best of our abilities. That's why all of them also have a chapter in our book.

Readers who are curious about design, something we have been passionate about from the very beginning, will find in the middle of the book a section dedicated to our graphic identity and how we have transferred it to our products, to the aesthetics of our stores and also to the merchandising that we have been producing with so much care.

Getting more technical, the chapters Logistics, Roasting and A Perfect Cup of Coffee will delight coffee growers seeking to understand Nomad's purchasing criteria, how our coffees travel from the farm to our roasters, what roast profiles we look for and what machines we work with, and what brewing recipes we follow to achieve the best results in each coffee. And how do we know if the coffee is good for us? All we need to do is to follow our cupping method, which we detail step by step.

From the beginning we have been very aware that becoming a company has an impact on the environment, and we have tried to minimize it as much as possible (and every day we work to achieve this even a little bit more). This value influences all of our decisions, including the decision to travel less to our coffee plantations, and all of this is explained in two chapters of the book, as well as interviews with three of our producers who, due to our long relationship, are already part of our family.

As if that were not enough, between moving, purchasing roasting machines, increasing the team, opening new coffee shops, changes in identity, selection of new producers, and much more, we have also gotten into good trouble (always positive) in which we have collaborated, such as Pa de Kilo, and others that have been born from Nomad, such as The Coffee Academy, where we expand our energy to spread the word to all those, both professionals and amateurs, who want to know more about specialty coffee.

It is incredible the transformation that has taken place in the world of coffee in these 10 years. We have changed and grown with it, and we wanted to tell you about it with transparency and closeness, as we try to do everything. For this we have been helped by: Escola Studio and Ferran Bretcha in the editorial design, the journalist Rosa Molinero Trias in the writing, La Correccional in the English translation, Enric Badrinas and Salva López with the photographs, and Serper Arts Gràfiques with the printing.

This Wednesday, November 27, at 6 p.m. at the new Frutas Selectas, we will present the book that commemorates these years. You are invited!