Back to Black Van Hallstraat

Back to Black Van Hallstraat is located in the Van Hallbuurt in Amsterdam West. The shop is part of Back to Black, a venture by Noortje Vlutters and Inge Bulthuis. According to publicly available business information, the first location opened on July 19, 2014, on the Weteringstraat. In 2015, the company began roasting its own beans. The Van Hallstraat location followed in 2018 as the second branch. As a result, this location combines a community hub function with a direct link to its own roastery.

In a published interview, the founders stated that they had known each other since their time in scouting. They traveled together, drawing inspiration from the coffee bars they visited along the way. Little detailed public information is available regarding the founders’ professional backgrounds. However, a 2017 profile mentioned that Inge Bulthuis developed a deeper interest in coffee during an internship in Australia. Another profile noted that her interest in roasting grew while working at Brandmeesters.

In its public communications, Back to Black describes its origins as stemming from a love for the craft. The company pairs this with a focus on coffees with distinct cupping notes. For the Van Hallstraat location, the company highlights homemade cakes, house-roasted coffee, and lunch options such as sandwiches. In statements cited in the hospitality press, the founders also described the concept as a coffee bar with a living-room feel for the neighborhood, featuring rotating exhibitions by young artists and products from local designers.

The location serves coffee from Back to Black Coffee Roasters, the company’s own roastery. The public menu features classic espresso and milk-based drinks alongside filter coffee and seasonal cold brews. The offering demonstrates that the shop does not limit itself to one style of service, but presents various methods side by side. Previous reports regarding the opening of the location also highlighted multiple brewing methods.

Additionally, their public information lists various grind and brew profiles for home use, including espresso machine, moka pot, filter, Aeropress, Chemex, French Press, V60, and quick filter. Beyond coffee, the shop offers tea from Trinitea, homemade chai lattes, and hot chocolate. Milk alternatives such as soy, oat, and coconut are available on the menu, alongside smoothies, milkshakes, kombucha, and homemade lemonade.

Back to Black bridges the gap between its cafe location and education and professional development. The company states that it has an official SCA training space and offers certified coffee courses. According to their own business information, they organize cuppings and provide training aimed at improving barista skills. Their wholesale activities are aligned with this approach, as partnerships begin with a joint cupping session.

Beyond training, there are indications of a broader cultural and professional program. A public announcement noted that Lennart Clerkx, founder of This Side Up, would host a talk and cupping at Back to Black regarding activities at the Amsterdam Coffee Festival. Previous statements from the founders regarding young artists and local designers align with this vision. Consequently, the location functions not only as a point of sale but also as a hub for meeting, training, and presentation.

Regarding sustainability, the company emphasizes several practical measures in its communications. According to this information, the bakery uses irregularly shaped fruit for weekly specials to reduce food waste. Furthermore, a large portion of the cakes and pastries are vegan. Since the introduction of the Dutch disposable cup levy on July 1, 2023, the company also offers a €0.20 discount for guests who bring their own reusable cup.

For the sourcing of green coffee, Back to Black states that it works with importers who support farmers through better pricing agreements and advice on harvesting, processing, and storage. It names This Side Up and Cultivar as partners. Traceability and transparency from cherry to cup are central to this approach. Additionally, the company mentions a collaboration with MOMA regarding organic milk from the Amsterdam region, creating a link between farmers, the land, and urban consumers.

Packaging and waste streams are also addressed in their public sustainability information. The company states that it uses recyclable LDPE coffee bags with water-based inks. Additionally, transport buckets are reused, jute coffee sacks are repurposed or distributed, and GrainPro bags are returned via Ephora Solutions. Coffee chaff, the light husk released during roasting, is sent to community gardens. Simultaneously, the company participates in a subsidized research project on the utilization of biomass.

Back to Black frequently appears in trade media and lifestyle publications. Their own press page refers to coverage from The Coffeevine, Sprudge, European Coffee Trip, De Koffiefilters, Koffietje.nl, and Libelle. The Coffeevine discussed the Van Hallstraat location in January 2018, identifying it as the company’s second location in Amsterdam West. Sprudge published a profile of the company as early as February 2016. Furthermore, an Amsterdam guide by co-founder Inge Bulthuis appeared in Filter in July 2024.

The company has also been visible in competitions and festivals. Their official blog mentions that team member Sybilla Jimmink took third place in the 2017 Dutch Barista Championship and received the award for best newcomer. Additionally, Back to Black was listed for the 2019 Roast Masters at the Amsterdam Coffee Festival, with Melanie Chardet and Inge Bulthuis mentioned as participating roasters for the Netherlands. Thus, the Van Hallstraat location is embedded in a business that combines hospitality, roasting, training, and professional profiling.