Koffie Academie

Overtoom 95 serves as the flagship, while Sloterdijk combines production, training, and evening programs’s. Weekly roast days, cuppings, and workshops make the quality and flavor development process transparent, featuring a rotating selection of origins including Peru, Tanzania, Ecuador, India, and Ethiopia.

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More About Koffie Academie

Koffie Academie at a glance
Koffie Academie opened its doors on December 12, 2014, at Overtoom 95 in Amsterdam West. From day one, the concept centered around in-house roasting, a community-focused atmosphere, and the playful idea that everything is for sale. In the early years, the roastery was located literally at the back of the café, strengthening the direct link between roasting and pouring.
As demand grew rapidly, production eventually moved to a separate location. In 2018, a second site was added at Radarweg 230 in Sloterdijk, providing space for higher volumes and a schedule spanning from day to night. This created a duo where Overtoom acts as the flagship and Sloterdijk brings together production, training, and evening programs.
Locations, opening hours, and functions
The Overtoom location remains the recognizable anchor point in the city. The menu spotlights their own roasted coffee and fresh bakery products, staying true to the neighborhood spirit. Sloterdijk supports this through roasting, training, and events, alongside regular coffee service.

Flagship café, Overtoom 95, 1054 HD Amsterdam, opening hours: Mon–Fri 08:30–17:00, Sat–Sun 09:00–17:00.
Production, training, and events, Radarweg 230, 1043 NS Amsterdam, featuring evening programming.

The People Behind the Brand
The concept was initiated by Wai Lam together with Jeffrey Li. As of 2025, ownership of the Sloterdijk location is reported as Jeffrey, with core team members Z.B. and Sonny. In reports, barista Dara Chey is highlighted for milk drinks featuring coffees from India. The business is registered under KvK number 61262234 in Amsterdam.
Roast philosophy and quality assurance
Koffie Academie utilizes weekly roast days to keep their profiles fresh and iterative. New roasts are refined for sweetness, body, and balance through public cuppings and workshop feedback. This direct feedback loop is the core of their quality process. Specific software and profiling tools are not publicly documented.
Green sourcing and origin
The origin map shows a broad rotation. Recent highlights include a Nicaragua lot with 96-hour anaerobic fermentation. The house espresso for milk drinks is identified as Monteverde from Peru, from the Rodríguez de Mendoza region. Additionally, origins from India and Ethiopia return regularly, with seasonal additions from Peru, Tanzania, and Ecuador. Official claims regarding certification or transparency reports have not been publicly found.
Flavors, blends, and single origins
The flavor profile is recognizable and versatile. Monteverde from Peru is described as clean and nutty with hints of light cocoa, making it ideal for the bar. Korongo from Tanzania brings stone fruit and mild spices to the cup, fitting for modern single origin rotations. Halo Morales from Ecuador is described as sweet and layered, suitable for both filter and contemporary espresso.
Additionally, a Malabar coffee appears in external lists linked to the assortment. Current product names in the webshop are not fully visible, making it difficult to definitively establish the permanent range. This highlights a dynamic approach, where seasons and cupping results seem to take the lead.
Equipment and bar setup
Historically, a Kees van der Westen espresso machine was located on the Overtoom. By 2025, reports refer to a La Marzocco Strada as the current machine. The grinder setup includes Anfim, plus Mahlkönig EK43 and K30 for precision dialing. The roaster brand and batch capacity have not been made public.
Education and community
Every Tuesday and Wednesday from 18:00 to 21:00, Overtoom 95H offers workshops. The content covers origin theory, hands-on roasting and cupping, espresso workflow, and latte art. When non-Dutch speaking participants are present, the lessons are conducted in English. Historically, Koffie Academie also programmed living room concerts, talks, and exhibitions, fitting the “everything is for sale” art concept.
Market presence and sales channels
Both Amsterdam cafés serve their own roasting. Sloterdijk extends the day with beer, wine, and espresso cocktails. In 2018, it was reported that beans were roasted exclusively for internal use. The current wholesale stance is not specified on official channels. There is a webshop, but product details are limited in visibility.
Relevance for professionals in the Netherlands
For café owners and baristas, Koffie Academie demonstrates how neighborhood-focused positioning can coexist with production at scale. Weekly roast cycles and public cuppings make quality adjustments tangible. The origin rotation, including Peru, Tanzania, Ecuador, India, and Ethiopia, allows for varying flavor profiles per season, while Monteverde as the house espresso provides stability for milk drinks.

Quality process, weekly roast days supported by cuppings and workshops.
Flavor diversity, ranging from clean and nutty to stone fruit and layered sweetness.
Operational distribution, flagship for neighborhood service and Sloterdijk for production and evening hours.
Education, structured training on origin, roasting, espresso, and latte art.
Communication, dynamic menus, limited webshop transparency, and no public certification claims.

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