I was looking for the coffee I wanted to drink myself.
I have been drinking coffee since childhood in Hoenderloo. Years later I could no longer find the bold, full and rounded coffee I wanted. So I started roasting it myself. After a lot of experimenting, I found the flavour I still want to drink — and want others to enjoy too.
As a child my mother gave me “lamb’s milk”: mostly milk with a tiny bit of coffee. That is where it started. Later it became espresso and a preference for bold, full coffee with plenty of body.
Years ago, by then living in The Hague, I could no longer find that flavour. One coffee was too bitter, another too acidic or too weak. So I thought: why not roast it myself?
That meant testing, adjusting and testing again. By now I have done hundreds of roasts. The beans may change, but I keep roasting toward the same flavour: full and creamy, nutty and chocolatey, lightly smoky with some caramel, balanced by enough acidity and bitterness.
I sell whole beans so you can grind them fresh. Above all, I roast coffee the way I like to drink it. If that sounds like your kind of coffee, give it a try.
