Jacobsen og Svart has been on top of the trends in coffee from the very beginning, being among the first to kickstart “third-wave coffee” in Norway. According to the owner Tony Jacobsen, Jacobsen og Svart was the 12th coffee roastery in all of Norway when the roastery was established in 2012 in a 6 square meter space behind a hair salon. As of 2024, the number of roasters tally over 100, and the Trondheim region has since given birth to well-known roasteries such as Langøra Kaffebrenneri and Pala. The “new” Jacobsen og Svart opened in the first floor of Arkitektenes Hus (in English: The Architects’ House) after covid put the nail in the coffin for the “old” café and roastery.
Coffee bar Sitting area by the window Sitting area Plants by Gartner Moe Sitting area from bar
The interior is dimly lit, with shelves full of books, magazines, coffee equipment, and coffee beans for sale. The plants around the cafe are tended by Gartner Moe, and provide a nice ambience. The chairs are quite frankly a bit uncomfortable being folding chairs from IKEA, with the only cushions in place being thin folded blankets on the wooden benches along the window. There is however a sofa located in the back of the space if you are planning to stay much longer than just one cup of coffee.
Logo Coffee V60s
I ordered a V60 hand brew with Kenyan beans, which clearly delivered the country’s distinctive floral and citrus notes, delicately served in Erlenmeyer flasks on wooden trays with Figgjo tulip cups. If you’d like a bite to eat with your coffee, Tony’s wife Yvonne runs “YVO jacobsen smakeri” responsible for the pastry department, serving sourdough cookies and more.
Coffee for sale
Jacobsen og Svart often roasts micro-lots—small batches of more exclusive coffees. The Kenyan coffee I just had was not for sale, but I bought 250g to take home of a red catuai coffee from Costa Rica fermented using an anaerobic process which was extremely fruity, a bit sweet, and kind of funky.
Though coffee traditions in the Trøndelag region are strong, few people are as dedicated to roasting coffee as Tony, and it shows. The quality of the beans are exceptionally high, and his will and grit has landed him among the top roasters in the country.