LOT61 Kinkerstraat

LOT61 Kinkerstraat is located at Kinkerstraat 112 in Amsterdam-West. The location is part of Lot Sixty One Coffee Roasters, a company that publicly states it roasts in Amsterdam. Within the specialty coffee sector, this branch is seen as a combination of a café, a training center, and a visible flagship for the brand. The available source material primarily shows how the business positions itself, which brewing methods are mentioned, and how themes like education and circularity are integrated into the corporate communication.

Public sources name Adam Craig and Paul Jenner as the founders of LOT61. They are described as childhood friends from Sydney. In the same sources, Adam Craig is linked to previous coffee projects in New York, including Variety Coffee in Williamsburg and Greenpoint, and Culture Espresso in Manhattan. This background places LOT61 within an international trend where specialty coffee migrates between cities with strong coffee cultures.

Regarding the opening of the Kinkerstraat location, there is a clear timeframe, though not a single, uniform phrasing. External publications place the start in 2013. One source cites June 1, 2013, as the opening date, while another publication refers to early 2013. This confirms the business has been active since 2013, although the exact opening moment is presented in two different ways across the consulted texts.

In its own branding, LOT61 uses the line “Born in Sydney. Raised in Brooklyn. Roasting in Amsterdam.” This sentence compactly summarizes the concept: Australian origins, influence from the New York coffee scene, and operational roots in Amsterdam. Additionally, the company states its goal is “awakening people to the joy of craft” and speaks of its ambition to become a circular coffee brand. This language demonstrates that craftsmanship and sustainability are central to the brand identity.

The Kinkerstraat location partners with Lot Sixty One Coffee Roasters as its own roaster. Available information indicates that the shop does more than just serve coffee; it functions as a space where various brewing methods are showcased. External profiles list espresso, filter coffee, cold brew or drip, decaf, and plant-based milks as staples of their offering. However, a fully up-to-date menu for this specific location was not found in public documentation.

LOT61’s training materials reveal which methods are documented and taught within the company. These include Aeropress, French Press, Chemex, espresso, V60, and moka pot. While this overview doesn’t automatically dictate what is available at the bar at any given moment, it does show which techniques form the company’s knowledge base. Furthermore, it is publicly mentioned that cold brew is available year-round at the Kinkerstraat location.

The earliest external descriptions of the shop emphasize espresso-based drinks and a strong focus on Chemex at the start. This fits the profile of a specialty coffee bar from the early 2010s, where manual filter methods were prominently used to highlight origin and flavor profiles. At the same time, later materials show that the offering has expanded and is no longer limited to a single brewing method.

On its contact page, LOT61 mentions that the company offers educational workshops. A separate article about “Brewing with Dani” specifically mentions three formats: Introduction to Coffee, Barista Skills Foundation, and Home Barista Workshop. According to the text, these workshops take place at the flagship café on Kinkerstraat or in a private setting. This gives the location a role as a learning environment alongside its daily function as a coffee bar.

In terms of community and partnerships, LOT61 mentions several collaborations. An article about ClinkNOORD refers to multiple training sessions and events, including a “Meet the Makers” pop-up brew bar. Furthermore, public stories mention names such as The Hoxton, KLABU, Foodlogica, Green Insights, Carecups, and Roots, Rice & Beans. Specific exhibitions for the Kinkerstraat location are not publicly documented in the source material.

LOT61’s sustainability approach is explicitly linked to circularity in its own texts. The company writes about reusable or highly recyclable products and reducing its carbon footprint. Transport, energy, materials, and water are also mentioned as parts of this overhaul. In a partnership story with Green Insights, this approach is connected to impact measurement, impact reduction, and work toward B-Corp certification.

Several patterns are also visible on the sourcing side. An article on circular coffee states that LOT61 collaborated for five years with the Amsterdam trader This Side Up, including beans from an Ethiopian agroforestry system. Other publicly mentioned producer or coffee partners include Marysabel and Moises Herrera for a Honduras Gesha product, and for 2025, Kojoyo Cooperative and First Light Coffee in Indonesia. The sources thus provide names and examples, but not a complete overview of all sourcing relationships.

Waste streams also receive attention. According to an article on food circularity, coffee cherries from LOT61 were collected for compost and mulch, while coffee grounds from the cafés were part of an organic waste collection model. Additionally, LOT61 worked with Eleanore Troost on a reusable take-away cup. Such projects show that circularity in their public communication isn’t just about beans and packaging, but also about waste streams and consumables.

LOT61 Kinkerstraat appears in publications and guides from parties such as The Coffeevine, Global Graphica, Sprudge, European Coffee Trip, I amsterdam, and Your Little Black Book. European Coffee Trip included the shop both in a city guide for Amsterdam and in a separate café profile for the Kinkerstraat address. Specific prices for the location itself are not publicly documented in the consulted material.