NL KoffieKafeetje MonChou is a daytime café in Arnhem serving coffee, pastries, and food during the day. The article describes owner Sibrecht Benning, the menu, suppliers, the neighborhood role, and public mentions.
About KoffieKafeetje MonChou
History and Concept
KoffieKafeetje MonChou is a daytime café located at Hommelstraat 39 in Arnhem. The venue is situated in the Spijkerkwartier and Klarendal area, close to the city center. The name and concept partly refer to the previous name, KoffieKafeetje, at this location. Additionally, “chou” refers to the French word for cabbage. The name also serves as a tribute to Laurens Kool.
The owner publicly associated with MonChou is Sibrecht Benning. She has been the owner of the venue since August 2025. Prior to that, she worked in education and started De Sjalot in Nijmegen in 2011. She subsequently worked in restaurants in the Nijmegen-Arnhem region. Her background also includes culinary training and a pastry education.
The concept of MonChou focuses on coffee, pastries, and food during the day. The menu includes breakfast, brunch, lunch, afternoon tea, sandwiches, soups, salads, and bestilla. The venue is described as a small daytime café with a neighborhood function. An exact first opening date is not publicly documented in the consulted data. However, August 2025 is mentioned as the start of this new chapter.
Coffee and Brewing
The coffee at MonChou is brewed using arabica beans from Boot Koffie in Baarn. The menu lists various standard espresso-based drinks, including espresso, double espresso, coffee, espresso macchiato, cortado, cappuccino, flat white, Dutch coffee, and latte macchiato.
In addition to hot coffees, the menu also features chai latte, pumpkin spiced latte, iced latte, and caramel iced latte. According to the menu, guests can choose between cow’s milk, oat milk, or coconut milk. The menu also mentions decaf and Monin coffee syrup as options. This data primarily shows an espresso-focused offering.
Furthermore, the menu includes matcha latte, iced matcha latte, and variants with raspberry, spicy mango, caramel, and vanilla. Specific manual brewing methods, such as V60, Chemex, AeroPress, or batch brew, are not publicly documented. However, a Mirage espresso machine by Kees van der Westen is mentioned as being present in the venue.
Food, Tea, and Suppliers
The menu pairs coffee with both savory and sweet dishes. Available information highlights homemade cakes, MonChou cakes, frangipane, syrups, and lemonades. The offering also includes bread, soup, salad, and bestilla. This places the focus not only on coffee but also on daytime dining.
The menu credits Bakkerista from the Steenstraat for its bread. This supplier is described as a sourdough bakery that works with regional grain from the Veluwezoom. For tea, the menu lists Clipper organic tea. It also features organic cloudy apple juice, sourced from the orchard of Bennings’ parents, while supplies last.
These details offer insight into some of the sourcing choices on the menu. However, a broader or formal sustainability strategy for KoffieKafeetje MonChou is not publicly documented. Additionally, specific origin details for the coffee, such as the plantation, country, or processing method, are not recorded in the available information about MonChou.
Neighborhood function and gatherings
In addition to the regular menu, MonChou offers an afternoon tea. The menu lists “Siep’s Teapot”, a high tea available from 1:30 PM, by reservation and for a minimum of two people. A vegetarian option is mentioned. Public announcements also reference baby showers and small celebrations, with one mention specifying a maximum of twenty guests.
For future events, themed evenings are mentioned, such as cheese evenings or dinner evenings. However, specific workshops, tastings, or exhibitions that have already taken place at MonChou are not publicly documented. As a result, the available information primarily points to a daytime establishment with space for small gatherings and plans for additional evening events.
Publicity and Recognition
KoffieKafeetje MonChou was featured in various public articles and overviews of the hospitality scene in Arnhem in 2025. This included a profile, a review, and a mention as an Arnhem dining and drinking spot. This attention places the establishment within the local hospitality landscape and the broader context of Bennings’ career.
There are no publicly documented awards or distinctions specifically for KoffieKafeetje MonChou. The recognition found in the available information relates to Bennings’ previous restaurant, De Sjalot. This includes mentions in guides and points in restaurant guides. These details pertain to her earlier work and not to MonChou itself.