Caffè Uno – from small store to roasting house
16.2.2026
Translation: Patrik Stainbrook
Pictures: Christian Walker
Caffè Uno, with origins in Baden, was practically born out of necessity. After being made redundant, founder Nicolas Vuille turned his life around and fulfilled his one true dream: offering good coffee at Baden train station.
Baden station, platform 1. Where SBB employees once handled luggage, new businesses are now renting space. Brezelkönig and Avec, for example. On the corner, a large American coffee chain recently reduced its store space. And right next door, the small local Caffè Uno took up residence. «Two and a half months before Starbucks reopened,» Uno founder Nicolas Vuille says proudly. Previously, Uno was a mere pop-up in a health food store.
Nicolas is what you might call a dynamic young entrepreneur. Not even 30 yet, casually dressed, convinced of what he does and full of ideas. «Want a coffee? You have to try this bean, it tastes like cinnamon!», he says, serving up a Doppio of the latest Colombian Arabica roast. The cup sits on a wooden board branded with the Uno logo.
Good coffee, just not Italian
He’s right, the Doppio tastes excellent to me. The cinnamon notes work especially well during these winter months. «Baden isn’t Zurich, you can’t sell only speciality roasts here. That’s why our house blend also contains Robusta,» Nicolas points out. Recognising me as a fellow coffee lover, he rightly guesses I’m not a fan of that type either – especially of the pronounced nutty chocolate and bitter notes. «We roast our coffee lighter, so the coffee flavour really comes through,» the ex-banker specifies. Coffee that’s roasted too dark often loses its nuances, only tasting bitter and burnt. Roasts like these are particularly popular in Italy. As a result, Nicolas is almost offended when customers say his brew tastes «just like Italian coffee». «But I know it’s meant as a compliment,» Nicolas jokes.
From banker to coffee startup
The story of Caffè Uno began with a notice of termination from the bank. But instead of registering with the unemployment office, Nicolas Vuille realised his dream of opening a small coffee bar. No experience in gastronomy, no investors, but with a passion for good coffee. Nicolas has his second love, canoeing, to thank for this. As an adolescent and young adult, he competed in canoeing competitions around the world, visiting cafés in his spare time. «It was a revelation. For the first time, I realised we only serve dishwater in this part of the world.» So, he solved the problem himself and started running a coffee trolley in the health store on platform 1 in Baden station, as a kind of pop-up.
A roasting house between yoga studios and craft beer
For him, the logical next step was to roast coffee himself. His roasting houser in the old industrial area on the other side of the river has been running since summer 2024. On our walk, Nicolas talks about his plans for the future. He can’t reveal much yet, it’s all secret. In politics, you’d call these «exploratory talks». But after opening his own coffee bar on platform 1, the next step towards something bigger is coming. Still, he remains loyal to Baden.
We walk between old industrial buildings in Öderlin Areal. They used to make bathroom fittings here – craft beer breweries, yoga studios and architect offices have now taken up residence. And Uno’s roaster, in a room with a view of the Limmat. «My business partner studied food technology, he’s responsible for the roasting,» says Nicolas, showing us different types of coffee. His business partner’s day job is quality assurance for a large snack manufacturer. «He leaves nothing to chance, and has his own system for roasting the coffee identically every time,» Nicolas explains. The outside temperature, humidity and quantity of beans can have a decisive effect on the process.
We drink filter coffee and talk about the roaster. «That was a big step. We were able to work with around twenty catering partners right from the start, and things are going well. Uno already sells its coffee as far away as Zurich and can develop custom blends depending on the needs of its partner companies. «And now we’re represented on Galaxus too!» Nicolas notes and laughs.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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