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GrachtenBeans.NL / Coffee roasters / Smooth Blend Espresso comes from Sul de Minas in Brazil, with beans from Mantiqueira de Minas. The harvest is done by hand and drying under shade preserves quality. The micro-roastery chooses a light roast using a slow method, which brings milk chocolate and almond to the fore with a gentle fruity undertone. The natural and pulped natural processing give body and sweetness. The coffee has a full, creamy texture and medium-low acidity. Brewing advice: about 21 grams for approximately 50 milliliters in about 27 seconds. Suitable as an espresso and in milk drinks. Direct trade and sustainable packaging reinforce the story.

Smooth Blend Espresso comes from Sul de Minas in Brazil, with beans from Mantiqueira de Minas. The harvest is done by hand and drying under shade preserves quality. The micro-roastery chooses a light roast using a slow method, which brings milk chocolate and almond to the fore with a gentle fruity undertone. The natural and pulped natural processing give body and sweetness. The coffee has a full, creamy texture and medium-low acidity. Brewing advice: about 21 grams for approximately 50 milliliters in about 27 seconds. Suitable as an espresso and in milk drinks. Direct trade and sustainable packaging reinforce the story.

Lucifer Coffee Roasters ignites the Eindhoven coffee scene with fresh specialty beans, scientific roast profiles and sparkling branding. From award-winning blends to monthly microlots, the team combines craftsmanship, a rebellious character and sustainable direct trade for a lasting taste sensation in every cup.

Smooth Blend Espresso comes from Sul de Minas in Brazil, with beans from Mantiqueira de Minas. The harvest is done by hand and drying under shade preserves quality. The micro-roastery chooses a light roast using a slow method, which brings milk chocolate and almond to the fore with a gentle fruity undertone. The natural and pulped natural processing give body and sweetness. The coffee has a full, creamy texture and medium-low acidity. Brewing advice: about 21 grams for approximately 50 milliliters in about 27 seconds. Suitable as an espresso and in milk drinks. Direct trade and sustainable packaging reinforce the story. Beans

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More About Smooth Blend Espresso comes from Sul de Minas in Brazil, with beans from Mantiqueira de Minas. The harvest is done by hand and drying under shade preserves quality. The micro-roastery chooses a light roast using a slow method, which brings milk chocolate and almond to the fore with a gentle fruity undertone. The natural and pulped natural processing give body and sweetness. The coffee has a full, creamy texture and medium-low acidity. Brewing advice: about 21 grams for approximately 50 milliliters in about 27 seconds. Suitable as an espresso and in milk drinks. Direct trade and sustainable packaging reinforce the story.

Lucifer Coffee Roasters: Fire in the Coffee Scene

Eindhoven is known for light and matches, and since 2015 also for Lucifer Coffee Roasters. The brand grew from one small café on King’s Day to three busy locations. Enthusiasts appreciate the combination of craftsmanship, Brabant gezelligheid and a slightly rebellious character. That mix even earned the title Best Coffee Shop in the Netherlands in 2023.

A Short History

Founder Bob Kemperman opened his first place in the old match factory on the Kleine Berg. The location immediately provided a catchy name and a story. Eindhoven finally got a spot where specialty coffee took center stage, not the standard dark blend. Customers poured in and the team expanded.
Within ten years a roastery on Bleekweg and a second café on Kennedyplein followed. In 2024–2025 Lucifer counts more than twenty employees, including certified baristas and an experienced head roaster. Their mission remains clear: serve better coffee, make people happy and conquer Brabant with flavor.

Scientific Roasting Methods

Every bean at Lucifer receives its own profile. Time, temperature and airflow are adjusted precisely to bring aromas to life. The team roasts only to order, so no bag is older than eight weeks. Fresh beans deliver more aroma, more flavor and less bitterness.
Experiments are part of it. The roasters play with humidity or extend the Maillard phase for a chocolate accent. Result: consistently flavorful espressos without burnt notes. Quality ranks above conformity, while the taste remains recognizable to drinkers who are traditionally accustomed to something slightly darker.

Blends That Stay with You

- Eindje Blend: Brazilian base with a fruity tone, a chocolate hint and gentle acidity.
- Intense Blend: natural Brazil (Minas Gerais), low acidity, a thick body, a pure chocolate bomb.
- Smooth Blend: Yellow Bourbon from Mantiqueira, milk chocolate, almond and a light sweet fruit nuance.
- Seizoensdecaf Colombia Nariño: sugarcane process, caramel, raisin, full body without caffeine.
Each blend holds up both solo and in milk, requiring little adjustment from baristas.

Always Something New

Via “Roaster’s Choice” Lucifer surprises subscribers monthly with micro-lots, for example an Ethiopian natural full of berries or an anaerobic Colombia with tropical fruit. Stock is limited; when it's gone, it's gone. This scarcity creates excitement and also provides a testing platform. Customer feedback influences future blends and keeps the menu dynamic.
New harvests from Myanmar or Indonesia are hyped in announcements so fans can pre-order in advance. This keeps the offering fresh and the team sharp on innovations.

Seductive Branding

Fiery red, black details and medieval engravings create striking packaging. The tagline 'roasted in the flames of hell' is bold, but it works. Bags and mugs with the devil-tail logo fly off the shelves; customers proudly call themselves 'Lucifans'. The cafés themselves combine brick, wood and retro accents into a warm living-room atmosphere.

Quality and Ethics

Only one percent of all coffee meets Lucifer’s specialty standard. Farmers receive fair premiums, often via direct trade. Full traceability guarantees that every bean arrives both sustainable and fresh. Quality control doesn't stop at the roaster: baristas calibrate daily, run workshops and are happy to share tips with curious guests.

A Look to the Future

The tenth anniversary was celebrated with discounts and giveaways, but above all with plans. New locations outside Eindhoven are within reach. In addition, Lucifer is working on reusable packaging in collaboration with Px, replacing cardboard with return boxes. Less waste, the same flavour.
The product side keeps evolving. Expect more African origins, experimental fermentations and possibly carbon-neutral roasting in the long term. The roastery headquarters are gradually transforming into an open coffee lab with SCA courses and possibly even a barista championship. That way the flame keeps burning and the community continues to grow.

Summary

Lucifer Coffee Roasters combines Eindhoven's history with modern coffee science. The result is award-winning espresso, a strong brand identity and an engaged community. Whether it's a classic cappuccino or a rare micro-lot, at Lucifer everything is about freshness, flavour and fair trade. That bodes well for the next ten years.