Koffie Academie

Koffie Academie is a coffee bar and coffee roastery located at Overtoom 95 in Amsterdam-West. Public sources date the opening to December 2014. These sources describe the business as a combination of a coffee bar, roastery, and a multifunctional meeting place. In doing so, the emphasis is not only on coffee, but also on how the space is utilized.

Wai Lam and Jeffrey Li are mentioned as the founders. Little additional information regarding their further background was found in the consulted public sources. It is noted, however, that the location was intended from the start to be more than a classic espresso bar. The concept was described as a living-room-style space for consultation, work, and meeting.

The space served a broader function even outside of regular café hours. Public descriptions reveal that Koffie Academie intended to use the business for coffee-related and cultural activities. This turned the location into a place where hospitality, education, and small-scale programming converged. This approach is a common thread throughout early publications about the company.

A striking part of the concept was the interior design. Various public mentions state that parts of the interior and artworks on the walls were for sale. Specific reference was made to work by students and young creators. As a result, the space functioned not only as a hospitality venue, but also as a temporary exhibition space for visual art.

Public information indicates that Koffie Academie roasts its own coffee. In several places, the company is described as a coffee roaster in Amsterdam. External coffee lists also list the beans under the name of Koffie Academie itself. Thus, the role of roaster is not a side activity, but a visible part of the business operations.

Several brewing methods have been documented at the bar. Public overviews mention V60, Clever Dripper, and AeroPress. Additionally, classic espresso drinks recur in the descriptions of the menu, including espresso, cappuccino, and flat white. On social media, examples have also been recorded of milk drinks based on Monteverde Peruvian espresso.

In addition to hot coffee drinks, other preparations have been publicly documented. For instance, reports appeared regarding cold drip and cold brew based on the same Ethiopian coffee. An early profile from 2015 also mentioned Hot Orange Tea as part of the beverage offering. The available information thus shows an assortment that relies on espresso as well as filter and alternative brewing methods.

The educational side of the business is highlighted on the workshop page. It notes that three-hour workshops take place on Tuesday and Wednesday evenings, provided there are enough sign-ups. The program covers coffee origin and theory, roasting, cupping, extraction, espresso, and latte art. Workshops are conducted in English if participants do not speak Dutch.

Public articles from the period immediately following the opening also mention coffee courses, coffee lessons, living room concerts, and knitting classes. This creates the image of a business that consciously uses its space for a diverse range of small-scale activities. The collaboration with young artists fits this pattern; according to public reports, the company sought new work for the walls via social channels and the art academy.

A limited but concrete picture of coffee sourcing is available. Wai Lam stated in a public interview that Koffie Academie purchased beans from small farmers rather than through large-scale procurement. The supply chain was described as a direct route from farmer to roaster. He also stated that a micro-roaster was used to tailor the roast profiles to the characteristics of specific beans.

Publicly documented examples of origin include Monteverde Peruvian espresso and washed beans from Rodriguez de Mendoza. The webshop also featured house-roasted coffee under their own label, including a Malabar from India. For milk-based drinks, public communications mentioned cow’s milk from Boeren van Amstel and oat milk from Oatly. Furthermore, it was reported that the milk used and its origin were also analyzed.

At the same time, there is a clear limit to what has been publicly recorded. In the sources consulted, no public documentation was found regarding external sustainability certifications or formal sourcing standards. Consequently, the perception of sustainability is primarily based on statements about direct sourcing, small producers, and attention to product characteristics, rather than publicly listed certifications.

Over the years, Koffie Academie has been featured in various guides, local media, and lifestyle publications. The business was mentioned by, among others, Your Little Black Book, Food Inspiration, I amsterdam, Koffietje.nl, Mister Barish, Flow Magazine, and De Westkrant. These mentions range from the opening in 2014 to later overviews of Amsterdam coffee shops. No formal awards or official distinctions were found in the public sources consulted.