Lot Sixty One Coffee Roasters

More About Lot Sixty One Coffee Roasters

Lot Sixty One Coffee Roasters at a Glance

Lot Sixty One was founded in 2013 in Amsterdam by Australian childhood friends Adam Craig and Paul Jenner. Both had previously established cafes in New York, such as Variety Coffee and Culture Espresso. The brand uses the mantra "Born in Sydney. Raised in Brooklyn. Roasting in Amsterdam." and notes "Serving friends since 2003." The first shop on the Kinkerstraat housed a 12 kg Probat, making the roastery-cafe concept visible to guests. The choice of Amsterdam was driven by the desire to build both a roastery and a place to raise a family.

Leadership and Organization

Adam Craig serves as founder and CEO, with Paul Jenner as co-founder and permanent partner since their projects in Sydney and New York. Chief Operating Officer Ray Luca provides public insight into the mission and operations. As of December 27, 2024, Rory Murphy has taken over as Head Roaster, introduced via an official video from the roastery.

Roasting philosophy and technology

The roastery utilizes Probat equipment and employs a data-driven approach to quality. When fine-tuning blends, such as Bombora, CIELAB color measurement is used to benchmark roast color. The portfolio spans from classic to modern espresso profiles with a stable set of blends, each calibrated for specific extraction styles. Additionally, the team publishes detailed guides on processing, including an extensive 2024 explanation of "Supernatural" processing with Los Pirineos via Project Origin.

Flavors and Blends

Bombora, a house favorite based on Brazil and Guatemala. Developed as a sweet "morning workhorse" with notes of hazelnut, chocolate, caramel, and dark cherry.
Zimzala, a fuller, more classic-leaning espresso profile with extra citrus and sweetness. Positioned between Bombora and Nosegrind.
Nosegrind, fruit-driven and playful. When paired with milk, it tastes like a "chocolate strawberry milkshake," making it suitable for funky espresso or fruity filter coffee.
FIVR, Brazil-driven and traditional. Low acidity and high body with plenty of chocolate.

Alongside the blends, seasonal single origins appear, recently including Colombia Juan Cubillos Gesha, Costa Rica Las Nubes, Kenya Gloria Sakami AA, and El Salvador Finca Atzumpa. This product development ensures a balance between recognizable espresso profiles and adventurous flavor journeys.

Sourcing, Origin, and Transparency

For Bombora, components from Brazil, such as Cerrado or Santos, and Guatemala, including La Esperanza or Antigua, are recurring. In the single-origin segment, specific farms and plots are highlighted, such as Los Pirineos from El Salvador with Supernatural processing and Miramar #1 with a washed anaerobic process. Product pages communicate processing methods, cultivar, and altitude, allowing baristas and consumers to make informed choices. The organization is moving toward partnerships with producers who apply poly-farming to support regenerative outcomes.

Production and Locations

The primary production site is located at Archangelkade 17, 1013 BE Amsterdam. Historically, roasting took place at the Kinkerstraat shop using a 12 kg Probat. The current roastery remains loyal to the Probat brand. Specific annual volumes or batch sizes are not shared publicly.

Retail presence is visible in Amsterdam and beyond. Listed addresses include Kinkerstraat 112, Hendrik Jacobszstraat 18, Amsterdam Centraal at the DoubleTree by Hilton on Oosterdoksstraat 4, Westfield Mall of the Netherlands in Leidschendam, and Almere Stationsplein 42. The Amsterdam Centraal location offers generous opening hours. Online, the webshop offers beans, capsules, drip bags, nitro cans, and brewing equipment. In the Westfield directory, the concept is described as "roast & batch by hand" with a focus on equipment for home and office.

Education, Community, and Collaborations

Lot Sixty One provides accessible brewing guides for the AeroPress, V60, Chemex, French Press, Espresso, and Moka Pot. Their community engagement includes storytelling and events with ClinkNOORD, as well as collaborations with NGOs like KLABU. On the circularity front, their cafés collect organic waste via Roots, Rice & Beans, reaching a reported milestone of 10 tons in Amsterdam. Cultural collaborations range from providing coffee for liqueur products to participating in Coffee Mixologists competitions.

Sustainability and Certification

Their mission focuses on becoming a circular coffee brand, with a keen eye on materials, energy, water, logistics, and CO₂. The company holds a Certified B Corporation status with a B Impact Score of approximately 84 out of 100, with an ambition to continue improving. Projects with partners, including Green Insights, focus on reducing waste and shrinking their environmental footprint.

Media and Recent Developments

The roastery has been featured frequently in the media, including a spotlight by Sprudge in 2021 and various mentions since 2015. The Coffeevine reviewed their early stages, noting the role of the Probat roaster and its influence on the local scene. Lot Sixty One regularly appears in 'best-of' coffee guides, though formal competition awards are not publicly documented.

December 27, 2024, official video featuring Head Roaster Rory discussing the roasting process.
May 10, 2024, detailed "Supernatural" explanation featuring data from Los Pirineos.
2023, visible retail expansion into Westfield Mall of the Netherlands.
Current locations and roastery information are bundled on their own pages, updated through 2025.

Why This Matters for the Dutch Coffee Sector

For café owners and baristas, Lot Sixty One offers consistent espresso profiles that suit a wide range of extraction styles. The use of CIELAB color measurements ensures reproducibility and a predictable flavor experience. Transparency regarding processing, variety, and altitude assists in menu selection and bar training. Their extensive retail network and generous opening hours at hub locations increase accessibility. The combination of educational brewing guides, circular initiatives, and a B Corp profile demonstrates that taste, education, and impact can reinforce one another.

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