DAK Coffee Roasters

More About DAK Coffee Roasters

DAK Coffee Roasters: A Profile of an Amsterdam Tastemaker

Since 2019, DAK Coffee Roasters has built a distinctive brand in Amsterdam. The roastery was founded in the summer of 2019 by Canadians Louis-Philippe Boucher and Véronique Lagarde. The name refers to “dak“ (Dutch for “roof“), marking the moment the idea took shape on a rooftop. Interestingly, early demand came from overseas markets, accelerating their expansion beyond the Netherlands within the first few years.

The brand positioning centers on “affordable luxury” and a strong visual identity. The company operates as Dak Coffee Roasters B.V., with Dak Showroom B.V. as an affiliated entity. In November 2024, the team opened a public showroom in Amsterdam Oud-West, designed for direct brand experience, tastings, and education.

Key Facts at a Glance

Founded 2019, Amsterdam
Founders, Louis-Philippe Boucher and Véronique Lagarde
Showroom, Bellamyplein 16H, 1053 AS Amsterdam
Roastery, Nieuwendammerdijk 526 M4-5, 1023 BX Amsterdam
Roasting Days, Monday through Thursday
Focus, “affordable luxury”, bold and recognizable packaging

Philosophy and Technology, clean, bright and sweet

DAK takes a flavor-forward approach, with a lineup ranging from classic washed profiles to highly experimental fermentations. They roast using a convection-driven system, aimed at producing clean, bright, and sweet cups with shorter development times. Public materials consistently mention an IMF installation in Amsterdam, indicating a commitment to precision and reproducibility in roasting.

Post-roast quality control received a boost in 2024 with the introduction of a SOVDA line for automated sorting and packaging. This step supports consistent defect deflection and efficient bagging. Furthermore, the chosen convection technique aligns with energy-efficient processing compared to traditional afterburner setups.

Locations and Experience: From Cupping to High-End Bar

Production takes place in Amsterdam-Noord, while the showroom serves as the flagship for retail and tasting. Opening hours are Monday through Friday 08:00 to 17:00, and Saturday through Sunday 09:00 to 18:00. The bar is equipped with a 3-group Slayer and two Decent espresso machines, plus a dedicated cupping area for tastings and educational sessions.

The spatial concept of the newest location is publicly attributed to Barde vanVoltt and received design acclaim in 2025. The layout facilitates curated flight tastings and brewing method demonstrations, directly linking the brand experience to flavor and technique.

Assortment and signatures, from “Milky Cake” to “Jazz Fruits”

DAK pairs recognizable names with clear flavor profiles. Iconic is “Milky Cake”, developed with Cata Export, based on Castillo with anaerobic fermentation and a thermal shock wash. From Ethiopia comes “Jazz Fruits” via Daye Bensa, positioned as high-value with notes of strawberry and white chocolate. Playful Kenya seasonal profiles, such as “Raspberry Pop” and “Blackberry Disco”, emphasize vibrant acidity and traceability.

Alongside classic washed lots, experimental co-ferments appear, such as “Banana Split” with a mixed-culture starter and extended fermentation. Other recurring names include “Darling Peach” and “Blueberry Boom”. The showroom utilizes this diversity through guided tastings, allowing visitors to experience the full breadth of the offering firsthand.

Sourcing model and partners: Ethiopia, Colombia, and Kenya

Sourcing is based on long-term collaborations with producers and exporters. DAK works with Daye Bensa in Sidama for community lots that are central to their core. In Colombia, Cata Export is the partner for the advanced fermentations of Milky Cake. Additionally, lots from Finca El Paraíso appear, linked to DAK releases via third parties, strengthening the experimental segment.

Green purchasing also includes origin travel. An example is a trip to Kenya in February to select, among others, Blackberry Disco. These visits support consistent flavor selection and the visibility of producers in communication and naming.

Sustainability and waste reduction: practical initiatives

DAK is taking concrete steps against waste. “Second Chance Coffee” provides older roast dates with a new channel, linked to the same addresses as the roastery and showroom. Surplus packages and blends are made available via Too Good To Go. Communication and packaging place significant emphasis on eco-considerations, while the choice of convection platform aligns with more efficient energy use.

Quantified carbon figures or full lifecycle analyses have not been made public. Visible measures focus on waste reduction, efficient packaging processes, and recognizable, ethically charged brand language toward consumers and trade partners.

Team, community, and reach

The team has clearly defined responsibilities. Yako Konstantinidis is Head of Coffee and acts as green buyer during external events. In the showroom, Head Barista Simone Bianchi leads the bar, a finalist in the Dutch Cup Tasters in 2024 and publicly highlighted in June 2025. Media attention comes from coffee and design platforms, supporting an international appeal.

Their reach has now become global. DAK appeared at pop-ups in New York in 2023 and works with specialty retailers in Canada, the United Kingdom, the United States, and Hong Kong. Wholesale information reports regular weekly roasting, with roast days from Monday to Thursday and shipments on Tuesday through Thursday mornings.

Why this matters for the Dutch coffee sector

DAK links a distinct flavor profile to scalable processes and clear brand language. The combination of an IMF convection system, SOVDA quality sorting, and a public-facing showroom demonstrates how branding, technique, and education can together drive consistent quality. For cafés, baristas, and roasters, this provides a frame of reference where experimental fermentations and classic profiles remain commercially viable side-by-side.

Practical points of attention

A broad palette, ranging from classic washed coffees to co-ferments with distinctive naming.
A showroom featuring tastings and a cupping area, focused on education and brand experience.
Fixed roasting days and morning shipments ensure predictable logistics.
Waste reduction through Second Chance Coffee and Too Good To Go.
Partnerships with Daye Bensa, Cata Export, and connections with Finca El Paraíso.

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