What we do
Roasting, cooking, baking and hosting your group: all in-house, nothing outsourced.
I
Espresso and filter from beans we roast ourselves.
On Tuesdays and Fridays Riemer is at the roaster by seven. He roasts small batches, light for filter and a little darker for espresso. So there is always a bean in the grinder that is just right, and with every cup you know which farm it came from.
II
A short menu that changes every season.
You can have lunch with us from half past eleven to three. Five dishes, all on sourdough from bakery Korrel or in a bowl, with whatever the grower brings that week. Doortje changes the menu every season, and the soup every day.
III
Fresh from our own oven every morning.
The oven goes on at half past six. There is always apple pie, the rest changes with the menu: this autumn pear with hazelnut and a cinnamon bun with cardamom. Order a whole cake for a party or a Friday afternoon at work two days ahead.
IV
A room of your own for sixteen.
Behind the bar is a room with one long oak table, a wide window onto the courtyard garden and a screen on the wall. Hire it for a team meeting, anniversary drinks or a tasting session with our roaster. We make the coffee and lunch ourselves, one door away.
For home
We sell every bean on the menu in 250 gram bags. We grind them free for your kit: espresso, filter, French press or moka pot. Every bag shows the roast date.
For offices in Voorbeeldstad we deliver beans every two weeks, from 2 kilos at a time.
The back room is there for meetings, birthdays and tastings. Sixteen seats, with coffee from the bar and lunch from Doortje.