Borgman & Borgman

A warm aroma of freshly roasted beans has filled the Nieuwe Rijn in Leiden since 2013. Borgman & Borgman, led by father Rien and son Tom, grew from a modest bar into a standard-bearer of Dutch specialty coffee. The family works the Giesen W6 themselves, creating an open, artisanal vibe.

The adventure began with their own bar and mini roastery, a rarity for a mid-sized city. Thanks to consistent quality, the place quickly became a meeting spot. Comedian Jochem Myjer even called it his favorite coffee spot, cementing its local status.

Rien and Tom roast two to three times a week in small batches. That cadence keeps the stock fresh and leaves room for test roasts. Demand rises every year, so a second location is opening on the Beschuitsteeg with an extra roaster that will run a few hours per week.

The family opts for slow roasting at a lower temperature. This approach gives the sugars time to caramelize, preventing bitterness and releasing softer flavors. Temperature, drum speed, and time are adjusted by hand for each batch so every profile is spot on.

– Small batch of 6 kg
– Roasting session usually later in the day
– Full focus without café bustle

The house blend combines beans from Brazil, Costa Rica, and Guatemala. The result is a sweet cup with notes of chocolate and a hint of spice. The exact recipe remains a family secret.

Aficionados also taste rotating single origins. An Ethiopia Chelelektu offers floral notes and grapefruit, while a Kenya Kahuro brings finesse and gentle sweetness. For espresso, Brazil Carmo de Minas scores with nuts and blackcurrant, or Guatemala Finca Isnul with green fruit aromas and a chocolate finish.

Seasonal changes mean new harvests and thus new ideas. Thanks to the small 6 kg roaster, the Borgmans test mini lots each time, adjust time or temperature, and assess the flavor on the spot. Popular creations appear as “Coffee of the Week” until the bags run out.

- Three roast days per week offer plenty of testing opportunities
- Blend development began as a flavor test between favorite beans
- Micro-lots from Honduras or Nicaragua reveal different nuances each time

Selective sourcing is core: only harvests with top quality and a fair price pass the screening. Direct trade ensures farmers earn more and the origin remains transparent. That way every sip delivers not only pleasure, but also a good feeling.

Small batches, hands-on control, and a slow roast protect the natural flavor. Baristas receive in-house training so that grind setting and extraction time match the intended profile, and the cup consistently tastes as designed.

The compact team lives and breathes coffee. Tom runs the bar, Rien safeguards the craft, and new staff learn every detail “the Borgmans way”. Workshops on latte art, filter methods and cupping attract both hobbyists and hospitality peers.

Barista workshops raise the standard in the region
Collaborations with restaurants such as Bar Lokaal broaden reach
More than 4,600 signatures recently supported a permit request, proof of local loyalty

The second location should bring extra capacity and new varieties. At the same time, a webshop expands distribution further, so enthusiasts outside Leiden can still get fresh beans at home. Expect more seasonal specials and limited editions as soon as the new roaster is running.

Borgman & Borgman shows that craftsmanship, family ties, and social responsibility together make a powerful recipe. A visit to the Nieuwe Rijn or soon the Beschuitsteeg means not just coffee, but an experience full of flavor and story.