Bocca Coffee Espresso Bar

Bocca Coffee Espressobar in Amsterdam demonstrates how a specialty roaster can master the entire journey. The team behind Bocca built their foundation starting at the source, focusing on quality and transparency. This story provides a roadmap for entrepreneurs, buyers, and baristas looking to push boundaries. The lessons are practical, scalable, and proven on the shop floor.

Bocca was founded in the early 2000s by brothers Menno and Tewis Simons. The first batches were roasted in a garage, but their ambitions were far higher. Menno’s explorations in Ethiopia laid the groundwork for a sourcing-first approach. Bocca positioned itself as the first Dutch specialty roaster to master the full bean-to-cup chain. In 2015, the flagship espressobar and showroom opened on Kerkstraat, combining hospitality, education, and demonstrations in one space. Adjacent to the bar is the Bocca School of Coffee, ensuring that training happens right alongside the café experience.

The core line features recognizable names like Soulmate, Easy Rider, Los Amigos, The Blend, and Kamwangi. Soulmate is a single-origin from Brazil, offering chocolatey and nutty notes. The espresso program runs on top-tier equipment, including a custom four-group La Marzocco Strada and a Synesso, ensuring consistent service during peak hours and tastings. Slow brew is a pillar of their offering, featuring almost every imaginable filter setup for varying profiles. Seasonal and concept roasts appear regularly, such as “La Donna – An Ode To Women” in 2025, developed with female tasting panels. The shop also sells AeroPress and other tools, complementing their training sessions with hands-on retail.

Weekly workshops at the School of Coffee cover latte art, home brewing, and espresso. Open cuppings introduce flavor assessment and recipe development to curious enthusiasts. “Coffee Connect” evenings combine coffee, cocktails, and food in a family-friendly setting. During World of Coffee Amsterdam 2018, Bocca hosted the tenth anniversary of Cropster amidst the industry hustle. The bar has also contributed to social training programs, including training refugees as baristas at A Beautiful Mess in Amsterdam.

Bocca is a certified B Corporation, with verified social and environmental performance. The company pioneered “True Price Coffee” in the Netherlands by making the hidden social and environmental costs per cup visible. The True Price Foundation recently investigated the true-price gap of Bocca’s coffees from Peru and Brazil, adding depth to their impact figures. Long-term partnerships with growers form the backbone of the business, with publicly shared farmer profiles for full traceability. Waste reduction is addressed through reusable take-away cups, including Bocca-branded versions available in-store.

In 2014, Bocca won the title of Best Artisan Roaster – Europe at the Allegra European Coffee Awards. International media described the brand as a pioneer of Dutch specialty coffee. The flagship at Kerkstraat 96 was seen as a milestone for both the city and its visitors. In 2025, Roadbook featured Bocca in its guide, highlighting their “conscious coffee and pioneering flavors.” Their steady reputation is the result of a clear concept, consistent quality, and an open approach to the supply chain.

– Manage the entire chain, from source to cup, to drive quality and margins.
– Make costs transparent using true-price methods to build stronger trust and enable better decision-making.
– Combine a bar, showroom, and school to amplify sales, training, and the overall brand experience.
– Invest in equipment that effortlessly supports peak service hours and tasting sessions.
– Build a community through recurring workshops, cuppings, and evening events.
– Embed impact through long-term farmer relationships and sustainable, reusable solutions on-site.

– Start with a “True Price” pilot for one staple coffee and communicate the results at the bar.
– Establish a clear training path—from onboarding to latte art and home brewing—with monthly assessments.
– Create a rotation schedule for filter coffees, documenting recipes and feedback for every batch.
– Pair new launches with tasting evenings, allowing guests to experience new roasts immediately.
– Partner with social organizations to bring in new talent and create a tangible impact within the neighborhood.
– Document terroir profiles and share the story at the bar—keep it concise and consistent.

Bocca proves that growth can go hand in hand with transparency and training. Their bar demonstrates how education strengthens both revenue and loyalty. The model is pragmatic, scalable, and applicable beyond Amsterdam. Prioritize clarity in your supply chain, costs, and storytelling. The rest follows with a better cup of coffee.