What we do · 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.
Our espresso comes as standard with the house blend Staak: Brazilian and Colombian beans, round and sweet, with a hint of apple. That is what it is made for: it holds its own in milk. Want it straight? Ask for the Kenya, which tastes of blackcurrant and rhubarb.
We brew filter by the cup in the V60, or for two in the Chemex. In a hurry? Have the batch brew: it is fresh in the jug every morning.
Espresso comes with the house blend. Ask for the Kenya if you want it straight.
Two beans for espresso, two for filter. They change about every six weeks.
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
This is how the grinders and the machine are set every morning. Feel free to copy at home.
| What | Coffee | Water or milk | Time |
|---|---|---|---|
| Espresso | 18 g house blend | 40 g in the cup | 27–30 s |
| Flat white | 2 ristrettos, 18 g | 140 ml whole milk or oat | 25 s |
| V60 | 15 g, medium-fine | 250 g water at 94 °C | 3 min |
| Chemex for two | 30 g, coarse | 500 g water at 94 °C | 4 min 30 |
| Batch brew | 60 g per litre | 1 litre, filtered water | 6 min |
The back room is there for meetings, birthdays and tastings. Sixteen seats, with coffee from the bar and lunch from Doortje.