Every coffee poured in a Cafecito café comes from our own roastery. That gives us the say over what we buy, how each coffee is roasted and when it is ready to leave. Nothing reaches the bar that we haven't roasted and tasted ourselves.
No two coffees roast the same way. For each one we develop its own roast profile, adjusting time and temperature until the cup is sweet and nothing tastes sharp or flat. Then we roast it that way, batch after batch.
What happens between a sack of green coffee arriving and an espresso on the bar.
Chosen on taste, and on knowing where it was grown and by whom.
Small batches, so each roast can be followed closely and corrected in the next.
Every roast is tasted before it goes out. If it isn’t right, it doesn’t leave.
Cafecito began as a specialty coffee bar in Amsterdam. Roasting followed from a simple wish: to decide for ourselves how our coffee tastes, instead of adapting to someone else’s roast.
Today the roastery supplies every Cafecito café. The flat white you order tastes the way we meant it to, whichever door you walk through. The same coffees are for sale as beans, to brew at home.
Light, medium and dark. Each coffee gets the roast that suits it, not the one that's in fashion.
Every coffee is available for home, as whole beans or ground for the way you brew.
We roast for our own cafés, so coffee goes from the roaster to the bar without detours.
Our house coffees. Clean and smooth, and the taste most guests know us by.
