Ristretto Bio

Cafe Noir opened in Zurich in 2006, one of the city's early entries into the specialty coffee movement. Founded by Mischa Gubler and Pascal Stübi, the roastery established itself as a place where character and craft take priority over scale. At the core of the operation sits a restored 1960 Probat UG22 drum roaster, a listed piece of equipment that handles batches of up to 25 kilograms with around 20 minutes of careful development. The team produces roughly 500 kilograms per week, with each bag hand selected and each bean given attention. Roast profiles range from dark chocolate to fruity, shaped by the roaster's instinct and sensory training. Cafe Noir treats organic sourcing as an attitude rather than a label, and approaches the gap between ideals and feasibility with honesty.