Arnhem

Over the past two centuries, Arnhem has grown into a bustling coffee city with its own character. History, craftsmanship and sustainability blend together in every sip. This article explores the evolution, the tastemakers, the trends and the green steps within Arnhem's coffee sector. It provides a clear picture for anyone following the coffee industry.

Coffee reached the Low Countries through colonial trade in the eighteenth century. Around 1750, Suriname supplied half of the world's production, making coffee affordable for the people of Arnhem as well. In 1870, the Oranje Koffiehuis opened its doors and quickly became the city's living room. From that moment on, Arnhem embraced coffee as a social anchor point.

The family business Peeze was founded in 1879 and became a fixture in Arnhem. In 1930 the Netherlands had about 500 roasteries, thirteen of them in Gelderland, but fewer than one hundred remained by 2019. Peeze held on by weighing beans by hand on the Transstraat and delivering them by bicycle. The company later modernised its production and in 2016 employed about fifty people.

From the 2000s onward, preference shifted from simple filter coffee to refined espresso preparations. Barista trainings at Peeze and regional championships gave craftsmanship a stage. Latte art, single-origin beans and precise extractions became the norm. In this way Arnhem transformed into a true barista city where quality takes centre stage.

• Peeze Coffee Roasters, founded in 1879, brings "fair and delicious" together in climate-neutral blends.
• MAMS Coffee & More (2015) combines its own blends with freshly baked cake for a warm start to the day.
• Anne&Max calls itself 'the living room in the city' and grinds beans on the spot for a personalised cup.
• Walt Coffee Bar gives every guest a piece of homemade brownie, reinforcing a sense of community.
• Bomboca brings Portuguese flavours to Musis Park with exclusively Portuguese ingredients.

Residents of Arnhem are increasingly investing in fresh specialty beans and quality espresso machines for home use. Sales figures at stores like Simon Lévelt show a clear shift toward premium segments. Barista workshops are packed with locals keen to master micro‑foam hearts. The old 'bakje troost' is thus making way for a mindful flavour experience.

Demand for oat milk, soy milk, and low‑waste concepts is rising fast. Cafés respond with creative iced coffees made from surplus espresso and repurposed croissants, as seen at Anne&Max. Living‑room style venues such as CASPAR and Walt encourage guests to stay longer to work or catch up. A complimentary brownie or large cappuccino amplifies that feeling.

Since 2009, Open Coffee Arnhem has been connecting entrepreneurs on the first Friday of every month during approachable networking mornings. The now discontinued Kunst op de Koffie route invited residents to open their living rooms as a gallery with a coffee bar, blending art and caffeine perfectly. Successes in the Dutch Cup Tasters Championship, such as Arnhem‑based barista Veronie's third‑place finish in 2025, showcase local talent and ambition.

• FairTrade Municipality- Since 2011 the municipality serves only fair‑trade coffee in offices and at events.
• Arnhem Tasty & Green!- In 2025, 26 hospitality venues joined to reduce food waste and increase plant‑based choices.
• Peeze’s compostable capsule- Bio‑based pod from 2016 can go straight into the organic waste bin and has won national awards.
• SpijkerZwam– uses coffee grounds from cafés to cultivate oyster mushrooms, creates local jobs and closes the loop.
• Circular Café– meeting at Peeze in 2024 where entrepreneurs and the municipality shared goals for waste reduction.

Arnhem builds on a rich history and a strong community. Innovations such as circular coffee pads, green subsidies and trade competitions keep the market dynamic. Consumers continue to steer demand for transparent origins, silky micro‑foam and homely living‑room atmospheres. This seems to position Arnhem's coffee sector for a future full of flavour, connection and responsibility.