Schot Coffee Roasters

In Rotterdam, Schot Coffee Roasters stands for meticulous roasting and clear provenance. Small batches are roasted on a Giesen, with distinct profiles for espresso and filter. Their bar in the Huidenclub hosts cuppings, workshops, and specials that keep the offering fresh and accessible.

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More About Schot Coffee Roasters

Schot Coffee Roasters at a glance
Schot Coffee Roasters represents care, flavor, and conscious choices. The brand grew from a small home-roasting setup into a staple of the Rotterdam scene. The tone is modern, but the approach remains down-to-earth and precise. Here is a clear overview of the facts that matter.
Origins and Place in Rotterdam
The foundation was laid by John Schot, who previously worked as a coffee trader and visited producers. After a home-roasting phase from 2009–2010, the official start followed in 2011. The roastery and bar are located in the historic Diepeveen, built in 1929 by W. Kromhout Czn. In October 2022, the coffee bar opened in partnership with Jiske, allowing them to serve the public directly. The space blends craftsmanship, city history, and an open, living-room atmosphere.
Roasting Approach and Technology
Roasting takes place on a Giesen W15 in small, controlled batches. Espresso batches weigh 12 kg, filter roasts 6 kg, and competition lots 4 kg. Filter and espresso are given separate profiles to ensure the right body and vibrant acidity. The bar runs on a La Marzocco Linea PB, confirming the quality in every cup. The goal remains constant: a balanced, sweet, and well-developed flavor.
Signature Coffees and Flavor Profiles
The selection rotates, but a few names frequently return. Every coffee is presented with a clear flavor profile and detailed origin data. Below are concrete examples that showcase the palette. This list helps you choose quickly, without the need for industry jargon.
– Ethiopia Gigesa Washed (Guji): black tea, mandarin, and lemongrass; 48-hour fermentation at ~20.5–21 °C, 21 days of drying.
– Colombia Carmelita Pink Bourbon (Acevedo, Huila): cherry, cocoa nibs, and blackberry; natural process.
– Brazil Sítio Maracatu (Minas Gerais, Catiguá): chocolate, date, and pineapple; natural anaerobic.
– Ecuador La Comarca Washed Sidra (Loja): orange, pecan, and honey; Sidra variety with quality breeding.
– Brazil Dulce blend: full body and sweetness, mild acidity, chocolate, and nuts.
Tasting and Experimentation
New lots are tested in small 4kg competition batches. Special editions appear monthly at the bar to keep the selection fresh. One example is a Luis Aníbal lot from Colombia, featuring a surprising cola-like note. Two Ethiopian crop releases are planned for 2025, starting with Gigesa. Cuppings and workshops share these tasting experiences directly with enthusiasts.
Packaging and design
In 2021, a clean packaging update was introduced, featuring contour lines specific to each farmer or farm. The bar is located in the Huidenclub, a creative hub housing a gallery and studios. Furniture by designer Jonas Lutz gives the interior a calm, curated feel. The overall aesthetic is minimalist and bright, inviting guests to slow down and enjoy. A roasting sticker at the bottom of every bag provides transparency at a glance.
Quality and Origin
Sourcing focuses on top-tier green coffee through direct relationships or highly trusted partners. Producers receive a premium, allowing farms to invest strategically. Processing details are shared transparently, such as the 48-hour fermentation and 21-day drying process at Gigesa. Finca Carmelita in Huila sits at around 2,000 meters, pairing Pink Bourbon with meticulous selection. Sítio Maracatu covers approximately 70 hectares at 980–1,000 meters and explores fermentation under shade.
Team and Bar Experience
John Schot leads sourcing and the roasting profile, drawing on his expertise from the coffee trade. The bar offers two espresso options daily, alongside batch brew and pour-overs for comparative tasting. The equipment is competition-grade and aligns with the roasting philosophy. The house roaster, among others, provided the coffee for Aissam Tallagui at the Dutch Barista Championships. The menu remains streamlined to keep the focus entirely on flavor.
Community and Events
Schot engages with the city through accessible activations and knowledge sharing. The Autumn Coffee Streak consists of five events from September 26 to October 23. During the Rotterdam Coffee Fest on October 11 and 12, 2025, the team will lead “Brewing with Pulsar Brewer by Schot Coffee”. On Saturday at the Rotterdamse Oogst Markt, a broader audience will get to experience the roaster. Panels, cuppings, and tastings keep the conversation alive.
Outlook
The portfolio is continuously refreshed with specials and competition-grade micro-lots. Two Ethiopian crop releases are scheduled for this year, starting with Gigesa. Pop-ups and events are growing both inside and outside the Huidenclub, bringing new stories to light. The organization is seeking creative content power to build a stronger platform. Tasting packs and new products, such as Gigesa, Carmelita, and Sítio Maracatu, make it easy for newcomers to dive in.
Summary
Schot Coffee Roasters blends precision, ethical sourcing, and a distinct Rotterdam character. Every decision—from the roast to the bar—is driven by clear data and a commitment to consistent flavor. This ensures every cup is recognizable yet surprising. That is the power of a clear vision, straight out of Rotterdam.

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