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Footnote Coffee

Footnote Coffee combines a coffee roastery, a specialty coffee bar, and training programs in Amsterdam. This article describes the founder, roasting style, coffees, sales, sourcing, and available public business information.

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<h3>Footnote Coffee: roastery, coffee bar, and training in Amsterdam</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Footnote Coffee is a coffee roastery and specialty coffee bar located at Van Woustraat 138H in Amsterdam. The company lists Kaspar as its founder and owner. His surname and the year the business was established are not publicly recorded. A local report described the venue as a newly opened coffee bar on December 8, 2025.</p></div>

<h3>Founder&#8217;s Background</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>According to his own account, Kaspar was born in Estonia and built his coffee career in Amsterdam. He later worked in Melbourne for a period before returning to the Netherlands. He states that Footnote Coffee was born from a desire to share coffee knowledge, with the company aiming to explain technical topics in an accessible way.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Kaspar is described as a two-time Dutch Latte Art Champion. The years in which he won these titles have not been published. In January 2026, SCA Nederland reported that Kaspar, referred to as Kasper in that context, was coaching Bram Dekker. Dekker won the Dutch Latte Art Championship that year.</p></div>

<h3>Roasting style and brewing categories</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Footnote Coffee describes its standard roast profiles as light to medium. This approach is designed to preserve the characteristics of the coffee&#8217;s origin. At the same time, the roastery seeks a balance between sweetness and acidity. Roasting variables are adjusted for each coffee, rather than applying a single fixed profile.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The coffees are categorized for espresso, filter, omni roast, and caffeine-free omni roast. The company states that the beans are roasted locally in Amsterdam. Online store orders follow a weekly roasting or shipping cycle. The brand and model of the roaster, the batch size, and the annual production volume are not publicly documented.</p></div>

<h3>Documented coffee offering</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>On July 28, 2026, the online assortment consisted of five coffees. The offering included Foundation Blend, Kirura, Jesús Cerón, Rushashi, and Sheka. The webshop displayed packages of 250 grams and one kilogram. For part of the assortment, customers could choose between whole beans and various grind sizes.</p></div>

<ul>
<li>Foundation Blend: espresso from Brazil and Rwanda.</li>
<li>Kirura: filter coffee from Kenya.</li>
<li>Jesús Cerón: omni roast from Colombia.</li>
<li>Rushashi: espresso from Rwanda.</li>
<li>Sheka: decaffeinated omni roast from Ethiopia.</li>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Foundation Blend combines coffee from Espírito Santo in Brazil with coffee from the area around Giheke in Rwanda. The product information mentions Sítio dos Cedros and the Liza washing station. It also lists Yellow Bourbon and Red Catuai varieties, natural processing, and altitudes between 450 and 2,000 meters.</p></div>

<h3>Sourcing and Sustainability</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The current coffees are linked to Brazil, Rwanda, Kenya, Colombia, and Ethiopia. Footnote Coffee describes its coffee as ethically sourced and traceable to its origin. However, the company does not publish a current purchasing report, supplier list, contract terms, or data on payments to producers.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>It is also unclear whether the company buys directly from producers or works with importers. Names of importers, FOB prices, purchasing volumes, and long-term agreements are not public. As a result, the exact structure of the supply chain cannot be determined based on publicly available data.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The company claims to use biodegradable packaging. The composition, certification, supplier, and correct waste disposal route are not specified. No public evidence was found for company-level certification, such as Fairtrade, organic, or Climate Neutral. Additionally, figures on emissions, energy, transport, water usage, and waste are missing.</p></div>

<h3>Coffee bar, sales, and training</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Coffee is sold through a Shopify webshop, with delivery available in the Netherlands and other European countries. Pickup at the Amsterdam location is possible and is typically prepared within 24 hours. The beans are also used for drinks served at the coffee bar at the same address.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Footnote Coffee offers training sessions for individuals and groups of four to six participants. Topics include espresso, milk steaming, plant-based alternatives, latte art, and workflow processes. A separate program covers cupping and manual brewing methods using Chemex, V60, and Kalita. A full menu, fixed cupping schedule, seating capacity, and accessibility information are not publicly published.</p></div>

<h3>Public information on organization and distribution</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Aside from Kaspar, no other employees or managers are named. There is no public information regarding a head roaster, buyer, café manager, or co-owner. The website does, however, provide contact options for business services and events. A wholesale catalog, minimum order quantities, fixed customers, and distribution partners are not published.</p></div>

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