Nordic-style roasting is a particularly light and minimal approach to roasting coffee, and is so called because it was originally pioneered in Scandinavia by Tim Wendelboe, Coffee Collective, La Cabra, and April Coffee Roasters, among others. We roast in this style because we find it best attuned to highlighting the qualities that make each coffee unique and outstanding; we find it best suited to develop the degree of sweetness, acidity, clarity, and complexity that we expect in outstandingly beautiful coffee. Our approach to roasting in the Nordic style entails roasting our offerings just to development, and not a moment longer. This yields a profile that presents a delicate, tea-like body, and—depending on the lot—an abundance of fruit, florals, herbality, and natural sweetness, and a cup that is the most true, dynamic representation of the coffee’s inherent terroir- and varietal-derived flavor, without the interference of unpleasant, disruptive roast-derived flavors, which is so common to most other approaches to roasting.

Amberson Coffee — Indianapolis, IN

Black Fox Coffee — Manhattan, NY

Clockface Coffee — Brooklyn, NY

The Coffee Obsessive — Leicester, UK

The Coffeevine — Amsterdam, NL

Daily Daily Coffeemakers — Auckland, NZ

Ditto Coffee — Kuala Lumpur, MY

Doubles Coffee — Washington, DC

Drip Coffee Makers — Manhattan, NY

Fada — Chattanooga, TN

Farewell — Asheville, NC

Fifth Vessel — Houston, TX

Golden Goat — San Francisco, CA

Kafö — Zlin, CZ

Loki — Salt Lake City, UT

Nook and Noble — Cardigan, UK

Public Display of Affection — Los Angeles, CA

Roastful — Charlotte, NC

Secret Coffee — Brooklyn, NY

Simple Coffee — Paris, FR

Stimulus Coffee Club — Chicago, IL

Subliminal Coffee — Nashville, TN

Synaxis Coffee — El Paso, TX

Talbott & Arding — Hudson, NY

Urlicht Coffee — Hong Kong, PRC

Villager — Brooklyn, NY

One of our goals for 2025 has been to transition to from sourcing primarily from importers to sourcing the majority of our offerings directly from coffee producers. This has presented us with the great pleasure and opportunity of forming brand new yet, we fully expect, enduring partnerships with many incredibly talented, intentional farmers. So far approximately 60% of our offerings released in 2025 have been directly sourced, and we expect number that to rise above 70% by the end of the year. The 40% or so of our releases that aren’t sourced directly, however, do come to us through the hands of a few of the very best and most passionate small importers, several of whom are producer-importers, meaning they both grow their own coffee as well as export what they grow, and the coffee of a few collaborating farms. Each and every offering that has made it onto our menu has undergone extensive quality testing, and occupies a unique position with relation to the others, regarding its flavor profile and characteristics.

We recommend reading the descriptions and tasting notes associated with each of our offerings, and using whatever most catches your eye as a basis for your order. If you’re still undecided, however, a member of our team would be more than happy to help you in making that final decision, so please feel free to reach out to us at info@mirracoffee.com.

We have color-coded our labels for ease of browsing and selection. The following is the meaning of each color you will find present on our labels:

Exclusive Release Coffee - Gold

African Coffee - Blue

North American Coffee - Yellow

South American Coffee - Red

White Coffee (Pairs with Milk) - Green and White

Buying quality coffee is a great step towards the perfect cup of coffee — fortunately we have you covered there. Brewing that coffee correctly, however, is just as important to the quality of the resulting cup. To that end, we recommend that you check out our equipment recommendations below to ensure that the tools you’re using are up to the task of brewing exquisite coffee. We have also made a document of brew guides for differing brew methods available for your use; simply access it by clicking on the button which reads, ‘Click for Guide.’

In the Mirra lab, we use Lotus Water’s ‘Light & Bright’ water recipe across the board, whether for brewing or cupping. This water composition has a hardness of roughly 60 ppm, and an alkalinity of roughly 25 ppm. If you’re unable or simply don’t feel the need to mix up your own water however, we recommend simply using filtered, clean-tasting tap water.

Some brewing methods, while popular, may not yield the best results in the cup in terms of flavor clarity, sweetness, and body. Having tested a myriad of coffee preparation methods, these are the methods we recommend, and the makes of brewing equipment that we find best suited to brewing specialty coffee.

Home Espresso Machines:

(Entry-Tier) — Gaggia Classic Pro

(Middle-Tier) — Rancilio Silvia

(High-Tier) — Strietman CT2, La Marzocco Linea Mini

Drip Coffee Machines:

Ratio Six, Technivorm Moccamaster

Cone-Shaped Pour Over:

Hario V60

Flat-Bottom Pour Over:

Orea V3

French Press:

Espro Press Everyday P3, Espro P7

Kettle:

Fellow Stagg EKG

Scales:

Hario V60 Drip Scale, Acaia Pearl

Grinding your coffee fresh, just before brewing, is integral to the complexity of the resulting cup of coffee. Although you can’t see it, coffee oxidizes faster than avocados, meaning that in only a few hours, it loses most of the volatile aromatic compounds that make each coffee so interestingly unique to taste. The most significant improvement to cup quality can be made by investing in a decent burr grinder. Below are our at-home grinder recommendations for different price points.

(Entry-Tier) — Baratza Encore

(Middle-Tier) — Kinu M47, Niche Zero, Fellow Opus

(High-Tier) — Weber Workshops EG-1, Zerno Z1

Whether you’re new to the world of specialty coffee or an old hand, we find that there is always more to learn. Fortunately for us there is a wealth of resources available, created by a select few talented, knowledgeable individuals who share our passion for coffee.

We highly recommend checking out James Hoffman and Lance Hedrick's channels on Youtube, as well as Coffee with April and The Real Sprometheus to learn more about any coffee-related subject you can imagine.

We also find the following books to be excellent guides for the coffee-curious:

The World Atlas of Coffee — James Hoffmann

The Fundamentals of Excellent Coffee — Coffee Collective

The Professional Barista’s Handbook — Scott Rao

The Physics of Filter Coffee — Jonathan Gagne

The Craft and Science of Coffee — Britta Folmer

Coffee: Production, Quality and Chemistry — Adriana Farah

We roast to order every Monday, and QC and ship orders every Tuesday. The cut-off for orders each week is on Sunday at 22:00 EST. If an order is placed after this time, it will be roasted and shipped the following week.

Shipping times vary depending on destination, but you will be given an estimate when prompted to select a shipping method at checkout.