Kaan Koffie

Coffee is increasingly experienced as a craft rather than a simple drink. Kaan Koffie from Tuitjenhorn shows how a company with family roots, craftsmanship and transparency can add value in a crowded market. The story begins in the 1970s, but the lessons are relevant today for every coffee lover and entrepreneur.

Ex-broker Jac Kaan entered the coffee trade in 1976 and gained experience at Koninklijke G. de Vries and Alpha Commodities. In 1995 he put a Probat roaster in the office kitchen and discovered that small batches revealed more flavor than bulk lots. The hobby grew rapidly.

In 2003 the first official roastery opened at De Dijken 33, later moved to number 29H for extra space. Today Jac, his wife Ina and son Maurice work side by side. Every last Sunday of the month the door is open to visitors, often more than a hundred at a time. More than 35 years of experience is therefore both tangible and evident in the taste.

Kaan Koffie roasts only to order and keeps batches small, often no larger than the week's sales. That guarantees freshness, reduces inventory and leaves room to fine-tune each profile exactly. The family consciously opts for slower roasting so sugars can develop gradually and nuances are preserved.

- Traditional drum roasting using Probat technique, perfected since the 1990s.

- Only certified origins (Rainforest Alliance, UTZ or Fairtrade) and premium prices for top coffee.

- Palate education through tastings and flavor cards, helping customers learn to recognize quality differences.

The assortment includes beans from at least eight countries, from Brazilian chocolate notes to Ethiopian fruity acidity. All blends are 100% Arabica, which reduces the risk of bitterness and benefits the balance. For terroir lovers, single origins remain indispensable.

Signature blend Espressobonen Furore combines Ethiopia, Colombia, Costa Rica and Indonesia into a bright, nutty espresso with a spicy undertone. Napoli focuses on the southern Italian style with full body and a short finish. Colombia Supremo Medellín is known for power and a refined aftertaste, while the new Peru Decaf in 2022 proves that decaffeinated coffee can be full of character.

- Furore: spicy, nutty, high intensity, ideal for cappuccino.

- Napoli: darker profile, short but rich aftertaste.

- Colombia Supremo: hand-picked, wet-processed, full-bodied.

- Peru Decaf: chocolate and nutty notes without caffeine, introduced in 2022.

Knowledge sharing is at least as important as coffee sales. During open days roasters demonstrate live how green beans crack and how colours and aromas change. Visitors compare results from espresso machines, V60 filters or French press and complete tasting cards.

- Monthly open day with a rotating theme and free guided tour.

- Barista and cupping workshops by Maurice Kaan, focusing on milk technique and flavor analysis.

- Home tasting packs with three to five small bags and clear brewing instructions.

The family is slowly expanding the range with more organically grown coffees and is investing in separate processing streams to obtain official organic certification. New packaging machines, installed after a sealer defect in 2020, increase capacity without compromising batch size or flavour.

Growth plans go beyond hardware. A digital marketing intern, hired in 2024, strengthens the online shop and social media. Meanwhile, the arrival of granddaughter Julia at the roastery hints at a third generation keeping the craft alive. In this way, Kaan Koffie combines tradition with fresh ideas.

Kaan Koffie shows that success in the coffee sector is built on three pillars: craftsmanship, a fair supply chain, and continuous dialogue with the customer. The result is a brand that sounds both familiar and innovative, an inspiring example for roasters and enthusiasts who want to make the industry more flavourful.