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Back to Black Coffee Roasters

Over ten years, Back to Black built a coffee ecosystem in Amsterdam consisting of two cafés, a roastery, and a bakery. Their focus lies on transparent sourcing, a competitive culture, and seasonal specialty coffees.

Back to Black Coffee Roasters Beans

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More About Back to Black Coffee Roasters

Back to Black Coffee Roasters in focus
Over a decade, Back to Black grew into an Amsterdam coffee ecosystem with two bars, a roastery, and a bakery. The first specialty bar opened on 19 July 2014 on the Weteringstraat, followed by the start of their own roasting operations in 2015 to ensure craftsmanship and transparency from bean to cup.
In early 2018, a second café opened on the Van Hallstraat in Westerpark. Since then, the company has positioned itself as an accessible specialist, maintaining clear communication with consumers and partners regarding origin and supply chain choices.
Founders, team, and competitive culture
The company was founded in 2014 by Noortje Vlutters and Inge Bulthuis. Bulthuis is co-owner and head roaster, frequently appearing in educational content and profiles.
The competitive culture is evident and enduring. In 2017, a barista took third place at the Dutch Barista Championship and won “Best Newcomer”. Team members have remained active, including participating in the Dutch Cup Tasters Championship in 2024.
Roastery and technology
During the early years, roasting took place on a Giesen drum roaster at the Weteringstraat. Production has since moved to an industrial location in Westpoort, where the bakery is also located.
The current roastery is located at Nieuw-Zeelandweg 15D, 1045 AL Amsterdam. Their approach to quality focuses on small batches that let “distinctive“ coffees truly shine. Specific details regarding roasting models, batch sizes, or capacity figures are not publicly disclosed.
Sourcing Philosophy and Partners
Back to Black selects import partners who pay premium prices for higher-quality coffee and provide agronomic support at origin. Transparency is viewed as the primary tool for achieving fairer pricing and continuous quality improvement.
Their green coffee partners include the Netherlands-based This Side Up and Cultivar. Historically, the owners have traveled to regions such as Rwanda and Ethiopia, experiences which are documented on the company blog.
Assortment, blends, and single origins
The current selection rotates seasonally, featuring recurring origins and signature profiles for both filter and espresso. Their range illustrates a broad flavor palette, from washed Ethiopias to natural Indias and sugarcane-decaffeinated Perus.

Brazil “Cascavel Verde”, pulped natural, a staple in the line-up.
Ethiopia “Queen of Sheba”, washed, suitable for filter and espresso.
Kenya “Gichathaini”, washed, as a distinctive single origin.
Peru “Santos Flores”, washed, plus Peru Sugarcane Decaf from the Aprocassi cooperative.
India “Mooleh Manay”, Excelsa, natural, as a unique offering.

Sustainability, regulation, and circularity
The cafés offer a “bring your own cup” discount, in accordance with the Dutch to-go surcharge regulations effective July 1, 2023. Packaging consists of 100% recyclable LDPE bags with water-based inks via MT Packaging, while wholesale and retail orders are delivered in reusable buckets.
Jute bags are repurposed, and GrainPro liners are sent back to origin via Ephora Solutions. A funded project with Avans University of Applied Sciences, valued at “€25,000”, explores the industrial repurposing of chaff and silverskin. Transparency is shared publicly, including through the announcement of the “Transparency Report” in 2023.
Locations and services
The coffee bar in the city center is located at Weteringstraat 48, 1017 SP Amsterdam. The western location is at Van Hallstraat 268, 1051 HM Amsterdam. The roastery and bakery operate out of Westpoort at Nieuw-Zeelandweg 15D.
Back to Black sells through two retail cafés, a webshop, and a subscription service. Wholesale partners receive introductory cuppings and can have exclusive blends developed. Regular shipping days support their direct online sales strategy.
Community, Education, and Equipment
Cuppings are organized for onboarding and community building, sometimes in collaboration with import partners such as This Side Up. Co-owner Inge publishes educational blogs focusing on processing and origin visits. For their bar service, they utilize Kees van der Westen machines, as noted in various reviews.
Recent Milestones 2023–2025
Between 2023 and 2025, the company implemented new to-go regulations featuring discount incentives, continued academically supported R&D regarding chaff circularity, and the team participated in national cupping competitions. Simultaneously, the dual-café model and the Westpoort roastery-bakery operation remained stable, while the seasonal offering expanded online.
What Matters for the Dutch Coffee Sector
This case demonstrates how a local roastery weaves craftsmanship, traceability, and circularity into a recognizable proposition. For cafés and retailers, the model offers direct sourcing, cuppings, training and equipment advice, and the possibility of exclusive blends. For consumers, it means accessible transparency regarding origin and responsible choices, without compromising on flavor diversity.

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