Leeuwarden has been drinking coffee since 1687, moving from Douwe Egberts to trendy barista bars. Hotel Post Plaza roasts its own blends, while Brandsma Koffie marks its anniversary. Fairtrade initiatives, latte art competitions and circular projects weave together tradition, innovation and community for locals and visitors alike.

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More about Leeuwarden
A City with Deep Coffee Roots
Leeuwarden has been serving coffee since 1687, when Jacob Rijckman was recorded as a “coffee tapper”. Since then coffee has evolved from an exotic beverage into a daily comfort. The arrival of Douwe Egberts in 1753 accelerated that development, as Frisian roasters supplied quickly and in large quantities. During the twentieth century the offer remained simple, a thin 'bakkie troost' poured from large urns was more than enough. Everything changed in the 1990s: baristas introduced stronger espressos and better beans, sparking a true coffee revolution in the city. Today a proper cappuccino belongs to Leeuwarden just as much as the Oldehove.
Tastemakers: Bars and Roasters
The coffee offering is broad and full of surprises. Hotel Post Plaza roasts over 2 000 kg of its own beans each year, with house blends named “Wobbe” and “Tjipke”. Brandsma Koffie, in business since 1893, celebrated its 125th anniversary in 2018 with the bold blend “Ús Kofje”. Chains and boutique bars add a colourful palette for every moment. The result is a scene where tradition and innovation go hand in hand.
- Grand Café Post Plaza: hotel, roastery and fragrant meeting spot.
- Brandsma Koffie: family business with the characterful blend “Ús Kofje”.
- Douwe Egberts Café: Frisian classic on the Ruiterskwartier.
- Barrevoets: cosy espresso bar on the Kleine Kerkstraat.
- Rosa Fleur: florist and lunch café serving lattes between the bouquets.
Consumer Preferences and Trends
Frisians drink a lot of coffee; only Finns and Swedes match the national intake. Locally, a love of milk‑based drinks stands out, which makes sense in a dairy province. Cappuccino, latte and “koffie verkeerd” score highly, although black filter coffee remains the morning starting point for many. The shift from pre‑ground filter coffee to freshly ground espresso is visible on every street. Meanwhile, concepts such as fair trade, single origin and direct trade are gaining ground, because provenance is becoming increasingly important. Fresh, transparent and rich in dairy – that is how Leeuwarden enjoys its cup these days.
Events and Competitions
Every February the WTC Expo fills up with HorecaEvenTT, where the “Perfect Serve Games” challenge young baristas. In March 2024 the North Roast Latte Art Throwdown stole the show; elite “milk masters” competed for the most beautiful rosetta, judged by multiple champion Kaspar Tammjärv. Earlier, Coffee Central secured seventh place in the national Misset Coffee Top 100, proving that the North also delivers top‑quality coffee. In addition, the International Welcome Center North hosts a “Coffee Morning” twice a month, allowing expats and locals to connect over steaming cups. Thus coffee becomes both competition and community.
Sustainability and Municipal Initiatives
Since April 2018 Leeuwarden has carried the “Fairtrade Municipality” label, meaning that only Fairtrade coffee is served in all municipal offices. More than 130 local organisations followed suit, supported by awareness campaigns and Fairtrade weeks. The city also tackles waste: used coffee grounds feed mushrooms in the town hall’s FungiFarm. Primary schools received their own grow kits so pupils can see how residual streams gain value. This creates a circular chain in which every bean yields twice.
Why It Keeps Tasting Better
The combination of rich history, creative entrepreneurs and an engaged municipality makes Leeuwarden’s coffee sector unique. Innovation remains the driving force; baristas constantly pursue new flavours, sustainable packaging and better milk options. The market therefore continues to grow, even as national consumption stabilises. Local branding and storytelling add extra sparkle: those who order “Ús Kofje” or “Tjipke” taste more than caffeine alone. Every cup tells a story full of Frisian flair.
Opportunities for Industry Enthusiasts
Entrepreneurs can seize opportunities in specialty roasting, milk alternatives and circular products such as coffee scrubs or mushroom kits. Baristas find a stage at competitions and pop‑up bars, while suppliers experiment with direct‑trade beans from new regions. Event organisers can respond to the ongoing demand for latte‑art training and tastings. In short, anyone who creatively integrates flavour, sustainability and experience will find a curious and loyal market in Leeuwarden.
Closing thought
In Leeuwarden coffee is more than a beverage; it is culture, commerce and hospitality in one. Thanks to centuries of experience, modern technology and sustainable ambition, the city keeps moving forward. The next sip therefore promises to taste even richer than the last. Enjoy.