Café du Jour

More About Café du Jour

Café du Jour is a Dutch coffee company that has been active since 2015. The company was founded by Lennart Bregman. The company name is linked to an early interest in coffee, which, according to the official history, began in Italy in 2011. In the early years, the focus was on a coffee concept, home roasting experiments, and educating others about coffee as a product.

Origin and growth of the company

In 2016, Café du Jour was launched as part of Lennart Bregman’s graduation project. At the time, the platform was primarily informative, explaining the journey of coffee from raw cherry to the final brew in your cup. Because of this, the company didn’t start as a traditional roastery, but rather as a blend of education, brand development, and sales strategy.

In 2017, the activities of Lennart and Jesse Bregman were merged into a single company. A year later, Café du Jour established its own roastery and began selling freshly roasted coffee. In 2026, the company moved to Honselersdijk, as the previous location in Maasland had become too small to support its growing operations.

Roasting Process and Equipment

Café du Jour describes its roasting process as a weekly operation handled in small batches. The roast date is clearly marked on the packaging, and according to company data, the coffee is typically no more than four weeks old upon delivery. Roasting temperatures generally range between 180 and 220 degrees Celsius, depending on the bean and the specific roast profile.

For Espresso Madrugador, the company utilizes a drum roaster over a gas flame. During the roast, they closely monitor color, aroma, and development. Once roasted, the beans are cooled, stones are removed, and they are immediately packed into bags featuring a one-way valve. By 2026, Café du Jour was using a roaster with a technical capacity of 30 kg, though in practice, batches usually range from 27 to 28 kg. A 60 kg model was being considered at that time.

Assortment and Origin

According to company information, the assortment includes over 200 types of coffee, ranging from fresh beans and ground coffee to capsules, as well as brands like Segafredo and Illy. Within their own house range, Espresso Madrugador, 100% Arabica Mocca, and 100% Arabica Costa Rica are highlighted.

Their coffee bundles provide a glimpse into the variety of their offering. A four-kilo fresh bean bundle includes Ethiopië, Brazil Santos, Espresso Madrugador, and Zuid-Amerika. A single-origin bundle features coffees from Ethiopia, Brazil, Peru, Colombia, Nicaragua, Tanzania, and Guatemala. Additionally, the fresh coffee category includes whole beans, ground coffee, decaf, blends, premium coffee, and single-origin selections.

Origin information varies by product. For Espresso Madrugador, Guatemala, Colombia, and Indonesia are mentioned; this is a blend consisting primarily of Arabica with a portion of Robusta. The 100% Arabica Costa Rica refers specifically to the Tarrazu region. Publicly documented direct-trade relationships at the farm or cooperative level are not mentioned in the available information.

Sourcing, Logistics, and Sustainability

According to the roasting documentation, green coffee often arrives via the port of Antwerpen in jute sacks of approximately 70 kg. After moisture loss during roasting, this yields about 57 kg of roasted coffee. These figures illustrate the relationship between weight and processing during the roasting cycle.

Regarding sustainability, Café du Jour focuses primarily on packaging, transport, returns, and labor risks in origin countries. The company states that it partners with carriers who frequently utilize bike couriers, electric vehicles, or vehicles powered by green gas. They also use recycled paper for packaging, wherever possible carrying the Der Blaue Engel label.

For products the company imports directly, Café du Jour refers to European countries where fair labor conditions are, according to the company, standard practice. For other sourced goods, they apply reputation-based criteria for their suppliers. According to company info, products that are unsellable or nearing their expiration date are rarely thrown away; instead, they are donated, included as free samples with orders, or sold below cost.

Sales Channels and Customers

Café du Jour sells through its own webshop, with dedicated country and language sites for Germany, België, France, Italy, Spain, Ireland, Poland, Austria, Portugal, and Czechia. In addition to coffee, the webshop offers tea, gifts, equipment, maintenance products, and delicacies.

The company also offers coffee subscriptions, allowing customers to choose a delivery interval ranging from weekly to once every eight weeks. In 2026, it was reported that Café du Jour had 35,000 recurring customers who order more than once a year, including both corporate and private clients. A target of 100,000 orders was projected for 2026.

No permanent public coffee shop

Café du Jour presents itself as an online business and states that there is no physical storefront. While Dutch business records mention a location for receiving guests following the move to Honselersdijk, there are no documented fixed opening hours for a tasting room, no public café menu, and no regular schedule for walk-ins or tastings.

Press, team, and local involvement

In 2023, Café du Jour received an FD Gazelle award in the West region, small category. In 2024, it appeared on the FD Gazellen list again, also in the West region and small category. In January 2026, a company profile was published regarding its growth toward 100,000 orders.

Lennart Bregman is named as the founder. His brother, Jesse Bregman, was involved in the merger of activities in 2017. German contact information lists Jesse Bregman and Lennart Bregman as representatives or directors of Café du Jour B.V. Maarten Haaring is mentioned as the person responsible for roasting.

Beyond sales and roasting, the company publishes educational content on brewing, origin, and certifications. Café du Jour also claims to support sports clubs and non-profit organizations, for example, through club apparel. Publicly documented workshops, regular cuppings, festivals, or roastery tours with scheduled dates are not mentioned in the available information.

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