Daye Bensa, Ethiopia

The enemies of coffee are oxygen (sun) light, heat, moisture and strong scents. That’s why we recommend you to store freshly roasted coffee in a dark, dry and cool place. Whatever you do, don’t keep your ground coffee in the fridge: the moisture will affect the oils and thus the flavour and aroma.

Coffee is at its best when it’s consumed in between one and 12 weeks after roasting. After that, the flavour of the coffee diminishes- even if you haven’t opened the bag. Ground coffee can be kept until 14 days which is why we recommend buying beans and investing in a coffee grinder.

There are many ways to brew coffee. The method you use depends on your preferences because each highlights different characteristics in the bean. 

Espresso is a very short intense extraction which is perfect to drink with steamed milk but when you prefer black coffee, drip methods can bring wonderful fruity almost tea like characteristics to the surface.

In the webshop we give a little information about the coffee, if you would like to read more about the coffee you can easily do so by scrolling down the page and finding an extensive description. 

YES. We can grind your coffee for you. Leave a note in your order which method you use and we will grind to that size.

There are many things we can try to do for you if you leave us a message in your order and this is one of them. If you want a fresher roast please just add in your order notes.

We ship around the world using DHL Parcel, DHL Express, and PostNL. For full information on locations, shipping times, as well as our returns policy, please click here.

Everyone's set up is different. What works for one machine might not work so well for another, and that's just talking portafilter sizes. It's a little easier for filter.

ESPRESSO - this is a good place to start, we adjust from this point making the grind coarser or finer according to whether we want the shot to be running longer or shorter.

20g ground coffee in

42g coffee out

For a run time of around 24-28s

FILTER

Click here to find the Chunky Cherry brewing recipe as used by Mik at the Dutch Brewers cup in 2025.

I guess when you talk about strong coffee you can talk about a strong taste or a coffee which is high on caffeine. Bitterness is often experienced as a stronger flavour instead of sweetness and sour flavours. This means that dark roasted coffee tastes stronger and Robusta is higher in caffeine than Arabica. So our strongest coffee is dark roasted fine robusta. 

Decaf coffee is made by removing most of the caffeine from coffee beans before they are roasted. There are several methods for decaffeination, including:

1. Solvent-based methods: This involves using chemical solvents like methylene chloride or ethyl acetate. The beans are steamed to open their pores, then soaked in the solvent, which selectively removes caffeine. Afterward, the beans are steamed again to remove any residual solvent.
2. Swiss Water Process: This is a chemical-free method that uses water to extract caffeine. The beans are soaked in hot water, which dissolves the caffeine along with some flavor compounds. The water is then passed through a carbon filter that traps the caffeine but allows the flavor compounds to pass through. The beans are then re-soaked in this caffeine-free liquid to reabsorb some of the flavors.
3. CO2 Method: In this method, carbon dioxide is used under high pressure to extract caffeine. The beans are soaked in liquid CO2, which selectively dissolves the caffeine while leaving other flavor compounds intact. Once the CO2 is depressurized, the caffeine can be removed.
4. Direct method: Similar to the solvent-based method, this involves soaking the beans in water and then using a solvent to remove the caffeine directly.

After decaffeination, the beans are dried and then roasted like regular coffee beans. The result is decaf coffee that retains much of the original flavor but with significantly less caffeine.

Grinding coffee beans yourself is a great way to enhance the flavor and freshness of your brew. Here’s how to do it:

Choose Your Grinder: There are two main types of grinders:

• Blade Grinder: Less expensive, but can produce uneven grind sizes.
• Burr Grinder: More expensive, offers consistent grind size, ideal for brewing.

Select Your Beans: Use fresh, high-quality coffee beans. The type of bean and roast can affect the grind size you need.

Measure Your Beans: A general guideline is about 1 to 2 tablespoons of coffee beans per 6 ounces of water, but you can adjust based on your taste preference.

Adjust Grind Size:

• Coarse: For French press or cold brew.
• Medium: For drip coffee makers.
• Fine: For espresso.

1. Grind the Beans:

• If using a blade grinder, pulse the grinder in short bursts to avoid overheating the beans and to achieve a more even grind.
• If using a burr grinder, set the grind size and let it run until the desired consistency is reached.

Picking the best and most delicious coffee beans involves a few key factors:

1. Origin: Coffee beans from different regions have distinct flavors. For example, Ethiopian beans often have fruity and floral notes, while Colombian beans are known for their balanced flavor and mild acidity. Research various origins to find what suits your taste.
2. Varietal: Coffee comes from different varietals of the Coffea plant. Popular ones include Arabica (generally sweeter and more complex) and Robusta (stronger and more bitter). Arabica is often favored for its flavor profile.
3. Processing Method: The way beans are processed after harvest can significantly affect their taste. Common methods include washed (clean and bright flavors), natural (fruity and sweet), and honey (a balance of both).
4. Roast Level: The roast level can dramatically influence flavor. Light roasts retain more of the beans’ original flavor, while dark roasts have deeper, bolder tastes. Experiment with different roast levels to find your preference.
5. Freshness: Coffee tastes best when it’s fresh. Look for beans that have a roast date printed on the bag, and aim to buy recently roasted coffee.
6. Quality Grading: Specialty coffee is often graded by quality. Look for beans labelled as "specialty" or "grade 1," which indicate higher quality.
7. Personal Preference: Ultimately, the best coffee is subjective. Try different beans and take notes on what you enjoy, whether it’s fruity, nutty, chocolatey, or something else.