Supreme Roastworks

A blackboard of nine coffees, three of them naturals, is a fair snapshot of how Supreme Roastworks works: choose from the board, then decide whether it goes through the espresso machine or a filter. The Grünerløkka roastery-cafe opened in early 2013 in a former bagel shop and has run on one line ever since, no fuss, just great coffee.

Single origins, roasted on a 12-kilo Diedrich

Half cafe and half roastery, the room roasts on a 12-kilogram Diedrich and puts single origins at the centre of the list. Espresso, cappuccino, V60 and Chemex are all named on the board, with Colombian and Ethiopian coffees recurring, a Brazil for espresso and a natural Ethiopia Konga among the filters that have passed through.

The retail range keeps that focus. Brazil Rosimeire Mantiqueira natural, Colombia Maria Damaris Medina Huila washed, Ethiopia Alemayehu Gersie Yirgacheffe natural, Ethiopia Magarissa Halo Yirgacheffe washed, Indonesia Frinsa West Java natural, Kenya Inoi Ndimi AA Kirinyaga washed and Peru Maryela Fernandez Jaén washed all appear by producer and process, with espresso-specific versions and subscriptions alongside. Food is deliberately short: banana bread is the named item, with pastries beside it. The European Coffee Trip awards recognised the shop in 2025.

A neighbourhood room, not a ceremony

The mood is laid-back and unpretentious, and regulars, locals and visiting coffee travellers mix without any of them owning the room. Stepping in can feel like walking into a conversation among friends, though nobody is made to feel outside it.

The space is specific without fuss. There is a window seat for watching the street, seating outside, Wi-Fi and enough tolerance for a laptop that the cafe works for a long cup as well as a quick one. The blackboard does the guiding, which keeps ordering simple even when the list is long. A second branch operates at Aker Brygge, but Grünerløkka is the original and the one the roasting is attached to.

Order the espresso first, then decide on cappuccino

Espresso is the most direct start, and the roastery lists coffees chosen specifically for it, so what comes out of the machine is a deliberate choice rather than the house default. A Brazil on espresso is a fair example: particular, prepared carefully, not generic. If milk is preferred, the cappuccino is the drink most tied to this bar.

Then move to filter. V60 and Chemex both run here and the pour-overs are rated among the best in the city, with the washed Kenya Inoi Ndimi AA and the natural Ethiopia Alemayehu Gersie showing the two ends of the list. Odd-Steinar Tøllefsen, part of the roastery, won the national Brewers Cup and finished fourth at the world championship. Banana bread remains the pairing.