Cook & Boon

More About Cook & Boon

Cook & Boon was founded in 1993 in Breda by brothers Paul and Frank Merkus. Their experience in the hospitality industry began earlier. In 1987, they opened a café, which they sold to Heineken approximately five years later.

After the sale, the brothers explored the acquisition of an existing Belgian roastery. Ultimately, they chose to start their own business, with the help of external expertise and a small Probat roaster. The model and capacity of this first machine have not been publicly documented.

The original approach focused on experimenting with roasting methods, blends, and brewing. The emphasis was on espresso and achieving a consistent result. Current production, administration, and the showroom are located at Mijkenbroek 1 in Breda.

Roasting Process and Production

Cook & Boon does not describe its roasting style as a fixed light or Scandinavian profile. The company focuses primarily on repeatable profiles, blends, and applications for espresso. According to the webshop, the coffee is roasted daily in Breda.

The current roasting installation uses a system that recirculates heated air through the roaster. This reduces the need for new energy during the process. The manufacturer, model, maximum batch size, and software used have not been publicly disclosed.

Assortment and Origin

On July 29, 2026, the webshop listed eight lines of coffee beans. The range included Ethiopia Brazil, Original, Supercharged, Classic, Country, Bio Fairtrade, and Decaf Beans, alongside sample and introductory packages.

Original is a medium-roasted blend of 100% Arabica from Brazil, Guatemala, and Colombia. This coffee is intended for espresso, cappuccino, and lungo. Ethiopia Brazil contains Arabica from the two aforementioned countries and is offered for espresso and filter coffee.

In addition, there are sample packs for espresso machines and fully automatic machines, including packages of three times 350 grams. The core assortment does not feature any series where individual farms or producers are named. Ethiopia Brazil is a blend from two countries and not a single-origin coffee.

Sourcing and Certification

The public product information lists Brazil, Guatemala, Colombia, and Ethiopia as countries of origin. The Bio Fairtrade line is certified organic and Fairtrade. Names of current farms, plantations, or cooperatives are not listed in the public catalog.

The company is permitted to process coffee with organic, Fairtrade, and Rainforest Alliance certification. However, there is no public data on annual purchase volumes, payments to producers, FOB prices, or fixed partnerships with individual suppliers.

Sustainability and Business Operations

According to the company, the Breda facility runs on sustainably generated energy and features nearly 1,000 square meters of solar panels. The location also utilizes LED lighting and electric warehouse equipment. Additionally, a system for recycling hot air is designed to limit energy consumption during the roasting process.

Cook & Boon reports a BRCGS certification with an A-status. This standard primarily concerns food safety and production processes; it is not an environmental certificate. While Original states that production and shipping are climate-neutral, no public calculation or verification statement is available.

Sales, Training, and Events

Coffee is sold through the company’s own webshop and a separate channel for business clients. The company supplies the hospitality sector, offices, and consumers. It also produces private-label coffee for supermarkets. The founders reported a 40 percent revenue growth in that segment in 2020.

The Breda location includes a roastery, showroom, and training space. Visitors to the showroom can observe the production process through large interior windows. Barista workshops and corporate events are held on-site, but no permanent public café with daily opening hours has been documented.

Since 2021, the company has organized the Cook & Boon Giro. This cycling event features routes of 45, 75, and over 110 kilometers. For the period from August 4 to October 23, 2026, six workshops for home baristas were scheduled.

Team and public recognition

Paul and Frank Merkus are listed as the founders. Julien Jansons serves as Quality & Roastery Manager. Dave Sleypen, Siebe Priem, and Andrew Garcia work as coffee roasters. Lisa-Marie Merkus is a Q-Grader & Product Specialist and is working on a specialty coffee line.

The 1,700-square-meter building was nominated for the 2018 BLASt award for landscape, architecture, and urban planning. Public sources do not mention any recent roasting competitions, barista titles, or tasting medals directly awarded to Cook & Boon.

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