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Founded in 2016, Ohm Coffee Roasters started humbly—a family-run coffee truck pouring handcrafted drinks at farmers markets and local events. What began as a local experiment fueled by passion quickly grew into a mission: raise the game of North Bay coffee.
In 2023, we opened our roastery and cupping lab, a space where our obsession with craft and detail found its home. By 2024, we expanded again, opening our first cafés in Napa and Sonoma. Through it all, we’ve remained what we’ve always been: a family-owned company rooted in community, committed to sharing uncompromising coffee and genuine connections.
But Ohm isn’t just about cafés:
Wholesale Partners
We work with top hotels, restaurants, cafés, and wineries across Northern California, helping them elevate their coffee programs to the same level as their food and hospitality. Because coffee shouldn’t be the afterthought—it should be the encore.
Subscriptions
We roast and ship coffee to subscribers nationwide. It’s easy to join the resistance, and keep your morning ritual fueled with beans that are never green, never burnt.
Events & Mobile
From intimate weddings to massive music festivals, we bring extraordinary coffee experiences into the wild. Mobile is in our DNA, and whether we’re dialing in an espresso bar for 20 guests or thousands, we thrive on the challenge of surprising and delighting people with world-class coffee in the most unexpected places.
Derek Bromley has worn a lot of hats—sommelier, dot-com founder, wine group CMO, consultant, and lead guitarist—but coffee has always been the through line. He fell for it young (a kid-sized cup of milk and sugar-laden coffee at age five), and the passion only deepened from there.
A formative guest lecture from Dr. Illy during his Cornell Hotel School days, and later, a revelatory Blue Bottle cappuccino circa 2004, set him on the specialty coffee path. Drawing from his wine and hospitality background, Derek envisioned a roastery that married artistry with purpose—and gave it a rock & roll soul so he could keep guitars close even offstage.
Where others in the “Third Wave” chased ever-lighter roasts as a rejection of the darker, “Second Wave” style, Derek saw the same pendulum swings he’d witnessed in wine: unoaked vs. oak bomb. And, as with wine, he believed the truth lived in the middle.
That’s Ohm’s philosophy: roast to the sweet spot—enough time to develop each bean’s natural sugars, but never so far as to mute its origin character. Not burnt. Not green. Just amplified.