Don’t let his youthful looks fool you — our barista and roaster Marcus has tasted his share of exceptional coffees. This month, Carolyne invited him to try Luis Alberto Jojoa’s Pink Bourbon — a selection that undergoes an extended fermentation called “cochadas.” With this longer fermentation, a fruit-forward character develops, contributing to a round, approachable brew. Taste through exceptional selections like Luis’s by joining the subscription at nomakaffe.com
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Mar 26, 2026Instagram
Where most people see scrap metal, coffee farmer Carlos Guamanga sees opportunities. We had the honor of visiting him at Finca El Recuerdo, high on the lush slopes of Huila, Colombia. Walking past a small wooden storage shed on his property, we caught a familiar whiff most unexpectedly. “I’ve been learning how to roast!” explains Carlos, as he leads us inside and removed a dust cloth to uncover a scrap metal coffee roaster of his own design. Cut to several moments later, and of course we needed to take it for a test-drive.
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Mar 24, 2026Instagram
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Mar 23, 2026Homepage
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Mar 22, 2026Homepage
We handed Pepper RDX to Chef Mega and said: do your thing. She came back with these spicy, sticky, and aromatic lamb chops. Pepper RDX Lamb Chops Serves 2 Ingredients 4 lamb chops 4 tbsp Pepper RDX 5 cloves garlic (minced + crushed) 1 knob ginger, sliced 1 knob galangal, sliced 2 kaffir lime leaves 5 g fennel seeds 5 g coriander seeds 5 g black peppercorns 5 g Madagascar peppercorns 3 tbsp kecap manis 5 g tamarind paste 2 tbsp neutral oil Method 1. Toast whole spices until fragrant, then grind. 2. Heat 1 tbsp oil, cook garlic, ginger, and galangal until aromatic. Add lime leaves. 3. Lower heat and stir in tamarind paste, kecap manis, ground spices, and Pepper RDX. Combine into a thick glaze. 4. Sear lamb in hot oil, 2–3 min per side. Add garlic and lemongrass, baste. Let rest for 2 minutes. 5. Using a brush, glaze the lamb chops. 6. Serve with rice, lime, and something fresh on the side.
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Mar 21, 2026Instagram
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Mar 20, 2026Homepage
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Mar 18, 2026Homepage
Garum has been amplifying flavor for more than two thousand years. First produced around the ancient Mediterranean, it’s a fermented seasoning that transforms proteins into their most savory components. Classical producers made several styles—allec, muria, haimation, and liquamen—ranging from thick pastes to clear, amber liquids. The deep flavor comes from autolysis, a process where proteins break themselves down. Natural enzymes like proteases and lipases convert complex proteins and fats into amino acids and fatty acids, creating deep savory flavor. While early garums were often made from fish, the technique works with almost any protein: meat, legumes, grains, mushrooms, and more. When koji is added, its enzymes accelerate this breakdown, releasing more glutamic acid, the compound responsible for umami. In the Fermentation Lab, we’ve used garum to unlock flavor from mushrooms, beef, and even chicken wings! If you could turn any ingredient into garum, what would it be?
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Mar 17, 2026Instagram
When Carolyne shows up with a special coffee, we clear the schedule. Tomás Guzmán’s outstanding Geisha is now available at the Noma Projects Shop. Find it at Refshalevej 96.
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Mar 6, 2026Instagram
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Mar 4, 2026Homepage
The term “Campesino” refers to a farmer with existential relationship to the crops they tend. In the Tzeltal highlands of Chiapas, the Campesinos de Tenejapa regard the plants that bear their bright, memorable coffees as part of a living community: the forest. They let the crop grow wild as a matter of age-old tradition. This month, Noma Kaffe shares a taste of what this approach can yield thanks to the Beneficio Comunitario Sibactel.
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Mar 3, 2026Instagram
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Mar 1, 2026Homepage
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