A few weeks ago, I had the pleasure of spending a weekend in Amsterdam, a place I hadn’t been to in years and whose small but vibrant specialty coffee scene has grown significantly in recent years. While the number of quality shops are growing, it’s still possible to visit most, if not all, of them during a short visit and still have time for some of the city’s other cultural and recreational treasures.
The evening I arrived I headed directly to a gathering of local baristas for a Friday Bean Battle, which is basically a TNT (Thursday Night Latte Art Throwdown) that takes place on the first Friday of every month. The event was being held at Espresso Fabriek, one of the staples of the specialty coffee foundation in Amsterdam. There is no money or points involved in the battle, just a cool little trophy that’s displayed at the shop of the winning barista until the next competition. It was a fun introduction to some of the people I’d be visiting around the city over the coming days.
Gosschalklaan 7, Amsterdam
+31 (0) 204862106
As one of the first small specialty coffee roasters in Amsterdam, Espresso Fabriek has helped build a foundation for what is now a growing market for lovely coffee bars and cafés across town. They currently have two locations, the first can be found at Westergasfabriek, a former gasworks factory that is now a renovated hot spot for creative and cultural entrepreneurs near Westerpark. The second location is a bit further east of the city in a residential area, which I didn’t visit on this trip (IJburglaan 1489).
Espresso Fabriek can be found behind the main buildings inside a smaller one that once housed gas meters for the nearby factory. It is now an airy two floor loft, with a coffee bar on the ground level and a Giesen roaster with extra seating up above. There’s a 3-group Kees van der Westen lever machine as well as slow bar with V60s and AeroPress filter coffee available. Be sure to try a slice of the Apple cake.
Eerste Constantijn Huygensstraat 35, Amsterdam (coffee, wine & cuisine)
+31 (0) 206160770
Hartenstraat 12, Amsterdam (original location)
+31 (0) 206260966
Screaming Beans is another company that has been a staple of the Amsterdam community who serves coffee roasted by Bocca. In the last year they’ve refreshed their original location with a recent remodel and opened a second location that doubles as a well stocked wine bar and restaurant—complete with tasting menu. The wine bar takes the format of a typical coffee shop and throws it out the window. It offers an experience of fine dining and elegance that won’t have customers questioning the cost of a Chemex. Stationed in front of the glowing wine cellar are dueling Kees van der Westen lever machines, an Über boiler and a myriad of different brew methods to choose from.
The original location, which just re-opened last month in a popular shopping district, has a more traditional café menu, with weekend brunch and pastries along with a fully equipped coffee bar up front, which is also outfitted with a Kees van der Westen lever machine. The space is long and narrow with a bright white wall that reflects light into a nook that’s adorned floor to ceiling with lovely reclaimed wood. What impressed me most about both of the Screaming Beans locations is their dedication to table side coffee brewing, which really elevated the experience to new levels.
Beukenplein 14-H, Amsterdam
+31 (0) 207519956
Coffee Bru is located south east of the city and is a bit out of the way for most travelers. However, if you have the time it’s a journey that will take you to parts of Amsterdam you would otherwise probably never visit. This café has only been open for about a year and a half, but it has the feeling of a neighborhood institution. It’s less modern than the other shops around town and much more bohemian. There’s a corner full of toys for the kids, a living plant wall in the back room and a menu offering vegan friendly fare.
The coffee bar is built on a brightly tiled island that feels like you’re in someone’s kitchen. The baristas serve coffee roasted by Bocca on V60s and espresso was pulled on a La Marzocco. I had my best cup of filter coffee here, but the least welcoming service.
KOKO Coffee & Design
Oudezijds Achterburgwal 145, Amsterdam
+ 31 (0) 206264208
KOKO Coffee & Design was a favorite of mine on this trip. The shop has only been open for 6 months, but it already seems to have a stream of regulars taking advantage of the inspiring surroundings and great coffee. The atmosphere, the location, the concept and the coffee where all fantastic and the service by the lovely owners Karlijn and Caroline was warm and welcoming. KOKO is located right in the heart of Amsterdam, with a front door that sits just across the canal from the Hash, Marijuana & Hemp Museum. Its presence is unsuspecting and greatly appreciated in this part of town.
The space is part coffee bar that uses beans roasted by Caffenation in Antwerp, Belgium and part design boutique that sells clothing and other accessories from exclusive designers that can’t be found elsewhere in The Netherlands. There is a variety of vintage furniture for lounging and well-lit tables for working or sitting with groups. All of which share the space harmoniously with racks of designer clothing and rotating art exhibits on the walls. I could have spent all day sitting here reading through old magazine and sipping a cappuccino, which was the best I had on my trip.
Tweede Helmersstraat 96, Amsterdam
+ 31 (0) 611641654
Headfirst Coffee is the newest coffee shop in Amsterdam and will soon be the newest specialty roaster as well. When I visited, they had only been open for a month and were using coffee roasted on a friend’s machine while waiting for their new Giesen roaster to arrive. The owners of Headfirst, share the space with another business called Harvest & Co that sells vintage furniture, home accessories and other lifestyle goods that transform the space into one you’d find on the pages of Kinfolk as well as Barista Magazine.
The space here is warm and inviting and the bar is simple and understated with little to distract from the shiny new La Marzocco Strada, which takes center stage. The filter coffee was brewed with an AeroPress while I was there and the single origin espresso was singing with brightness and balance. The owners will soon be roasting themselves in the back half of the shop which will introduce more customers to the process behind their cup and adding even more to the quickly growing coffee scene in Amsterdam.
There’s so much activity in Amsterdam and the coffee shops have all taken their own unique approaches to the service they provide and the atmosphere they’ve created. If new shops continue to open up at the same rate as they have in the past year, Amsterdam will soon find itself as one of the leading specialty coffee hubs in Europe.
View Best Coffee in Amsterdam in a larger map
Gerry Leary, who is seeing impaired, was led by his curious passion and love for good food to start his own coffee company when he as introduced to coffee roasting on a visit to San Francisco in the early 90′s. After learning the audible cues of coffee roasting, Gerry began searching for a job with several companies, but was unable to find anyone who would hire him, unconvinced that he could roast by smell and sound alone. So Gerry opened his own roastery and later bought a struggling coffee shop to learn more about his coffee and his customers.
The film was created by Ira Chute for Whole Food’s online magazine Dark Rye and offers an inspiring look at how far motivation can take a person, no matter what obstacles they may face. Beautifully filmed and heartwarming. Grab a fresh cup and enjoy.
The Unseen Bean
The season for this year’s coffee events has only just begun, but it’s never too soon to begin planning a trip to one of the last (and one of my favorites)—the Nordic Barista Cup. This intimate gathering of coffee professionals includes lectures, socializing, cupping and both the Nordic barista team competitions and Nordic Roaster Cup.
Space is limited to only 200 participants to foster an environment of inclusiveness and community. The event, which took place in Copenhagen the last two years, is moving to Oslo this fall where it will be hosted at Mathallen, the city’s new culinary epicenter. Mathallen is home to the new Solberg & Hansen concept store and is just a short walk away from Tim Wendelboe’s coffee bar (incase you needed any more incentive).
This year’s focus country is Brazil. Ticket are on sale now and take note that the prices will increase on July 1st. Stay tuned for a full list of speakers.
Learn more and watch videos from past speakers at Nordic Barista Cup
Last year’s Nordic Barista Cup winners, Team Finland.
posted by bwj
on 03.05.2013, under Misc.
If you’re a fan of the French press, but not the fine particles that cloud your brew, the Espro Press is about to change your morning cup for the better. The Espro is a press pot that uses a dual micro-filter that’s 9 to 12 times finer than the mesh on a standard press. I first encountered the Espro Press at the Houston Specialty Coffee Event nearly 2 years ago, where I enjoyed a cup of Yirgacheffe from 49th Parallel. I was quite surprised by its cleanliness and depth of flavor, but believed I had “matured” beyond such methods.
It wasn’t until a visit to Coffee Collective in Copenhagen last year that I was encouraged to give it another look. When I saw the Espro being used on bar at Coffee Collective and after thoroughly enjoying a cup of Esmeralda Gesha from it, I realized the press pot had been reborn—renewing my enthusiasm for a faithful old brew method.
A year ago, Espro launched a Kickstarter to fund the production of a large 30oz Espro Press—raising over $80,000—to complement its original 8oz version. This week, the Vancouver, Canada-based company is back on the crowd-funding site for help producing a new 18oz size press, which not only offers a more practical size, but will also include a few design refinements over its small and large counterparts.
The French press is one of the most common ways for people to brew their coffee at home. It was the method I first used to brew at home and it’s even the most popular way to brew among Verve Coffee employees. At one point in time, it was a preferred method of brewing coffee in some of the great specialty coffee shops before the pour over craze converted many of us to the pleasure of sweetness and clarity that paper filters provide.
While the full immersion brew method and simplicity of the French press are great, its muddiness and grit can mask and distort some of the more nuanced flavors in coffee, which is why you may have noticed them disappearing from some of your favorite cafés. But their ease of use and the ability to brew large quantities for guests is nearly unrivaled by most home brewing methods. Espro takes advantage of those positive aspects and has done a great job addressing the negatives with their redesigned filter.
The Espro filter system is comprised of two (BPA-free) plastic frames that are wrapped with a micro-mesh and nest comfortably into each other, creating twice the filtering of a standard press. The filter then screws onto a plunging rod like other press pots so it can be unscrewed and cleaned once you’re finished. The pot itself is polished, double-wall stainless steel, which keeps things warmer longer, although I highly suggest decanting the coffee immediately after brewing to prevent over extraction (bitterness).
The filter system is a remarkable improvement over the standard French press and it’s surprising that it took so long for someone to accomplish something that seems a bit obvious. There is however one issue I have with the large size press that Espro sent me for testing—which the company says they addressed in the design of the new medium size Espro—and that’s the retention of coffee below the filter cup. Since the current filter system fits so well into the pot, and there are no holes in the bottom of it, the Espro traps a substantial amount of coffee at the bottom that ultimately goes to waste.
When brewing 750g of water in the Espro, I decanted 554g of coffee. After “rocking” the pot back and forth, the total increased to 568g of coffee. With the Bodum press however, I brewed 750g of water and was able to decant 674g of coffee—giving me another half cup of coffee. You can squeeze a bit more coffee from the Espro by slightly raising the filter or continuing to rock it back and forth, but this also risks increasing the amount of sediment that passes through, which defeats the entire purpose of the product.
Below I’ve run an experiment to illustrate the difference between the sediment in the Espro compared with a standard Bodum French press.
I brewed coffee with each press using the same parameters and technique: 45 grams of coffee to 750 grams of water (coarse grind, 8-A on a Baratza Vario-W), a 2 minute steep followed by a stir, followed by 2 more minutes of steeping and a controlled 30 second press. The coffee was immediately decanted to prevent further extraction. I then poured the decanted coffee through a rinsed V60 paper to capture the sediment and give a visual approximation of the differences.
Overall, the coffee brewed in the Espro had more sweetness, more clarity and more acidity than in the standard French press. The resulting cup was not entirely sediment free, but it was reduced to a small bit of mud from fines rather than a gritty mouthfeel throughout. Depending on variations in your method (i.e. the cupping method of skimming before pressing) it’s possible to further reduce the sediment.
My goal with this test was to replicate a more standard use of the press pot than to examine the most effective sediment reduction methods. I found the amount of sediment from the Espro to be similar to what you can achieve with the Able Kone, but with the approachability that a press pot offers to beginners who are looking for a less intimidating way to start brewing much better coffee at home.
Learn more at Espro or pre-order the Espro Press Medium on Kickstarter