Menu card · autumn 2026Open today until 17:00Roasted on Tuesday
Four beans from our own roaster, an autumn lunch by Doortje and cake from this morning. Walk in any time, and for groups there is the back room.
Decaf? We have that too: Decaf · Colombia, with notes of caramel and prune.
The roastery
A coffee bean is green, smells of grass and tastes of nothing. It only becomes coffee in the roaster. In ten or eleven minutes you decide whether a Kenyan bean tastes of blackcurrant or of cardboard. We wanted to make that choice ourselves.
That is why there is a small twelve-kilo drum roaster at the back of the café. On Tuesdays and Fridays Riemer roasts there from seven, before the first customer. You can smell it all the way to the baker’s.
Every bean gets its own curve. A light roast for filter, so you taste the fruit. A little longer for espresso, so it turns round in milk. Then we let the beans rest, because coffee fresh from the roaster is still restless.
The best part? With every cup you can see how old the bean is. On the menu card, on the bag and at the top of this site.
“Fresh from the roaster, coffee is still restless. After a week it is at its best.”
Riemer, roaster
Four beans at a time, from four countries. You can drink every bean here and take it home too. What we are pouring today is at the top, the rest is here.
Nº 1
Espresso, in anything with milk
milk chocolatehazelnutred apple250 grams, whole or ground€10.50
Nº 2
Espresso, straight or as a cortado
blackcurrantrhubarbgrapefruit250 grams, whole or ground€14.50
Nº 3
Filter, V60 and batch brew
blueberryjasmineapricot250 grams, whole or ground€13.50
Nº 4
Filter, Chemex for two
red grapecane sugarorange250 grams, whole or ground€13.50
How to read it. The five bean colours show the roast level: light and fruity on the left, dark and bitter on the right. We never roast past the middle.
The marks are the days since roasting. The light stretch is the window when the bean tastes best. The dots next to the flavour come from the flavour wheel: red fruit, citrus, flowers, stone fruit, nut and chocolate.
Filter
Filter is the way to taste what a bean can do.
Wout brews it by the cup in the V60: fifteen grams of coffee, 250 grams of water at 94 degrees, three minutes. No rush. Two of you at the table? Have the Chemex and it comes to your table in a glass jug.
The autumn menu
Every season Doortje puts together a new menu. Short, with five dishes, and with what the growers are harvesting those weeks. This autumn that means roasted pumpkin with labneh and sage, mushrooms on toast, and a pear and hazelnut tart with brown butter.
The bread comes from bakery Korrel, two streets away. The cheese from a farmer just outside Voorbeeldstad. The soup changes every day and is on the board next to the till in the morning.
The back room
Behind the bar is a room with a window onto the courtyard garden. Hire it for your birthday, a team day or an afternoon of tasting with the roaster.
No room hire for eight or more people with a package. Prices per person, incl. VAT.
Voorbeeldstraat 1, on the square.
You can leave bikes against the front, there is a rack. Bus 4 stops two minutes away.
Free wifi. Between 12:00 and 14:00 please use the work table by the window, so the small tables stay free for lunch.
Please do. Water bowl at the entrance, dog biscuit behind the bar.