NL Over the past decade, Back to Black has grown into an Amsterdam staple. With its own roastery and bakery in Westpoort, they focus on transparent sourcing, light roasts, and fresh daily pastries, complemented by professional training, cuppings, and circular packaging
Coffee roaster at Back to Black Bakery
Coffee beans at Back to Black Bakery
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About Back to Black Bakery
Back to Black, bakery and roastery from Westpoort
Over the past decade, Back to Black has grown into a staple of the Amsterdam scene. The brand combines the warmth of a neighborhood bar with artisanal roasting and daily fresh pastries. The core remains clear: great coffee, transparently sourced and precisely roasted. This profile outlines their approach, collaborations, and lessons for the coffee sector.
Origins and Concept
The first specialty bar opened on July 19, 2014, on the Weteringstraat. Founders Inge Bulthuis and Noortje Vlutters continued to build from there. The company now encompasses two cafés, a roastery, and a small bakery with an SCA training space. The cozy, living-room feel of the original location remained the guiding principle, with a strong focus on local products.
Since 2015, Back to Black has roasted its own single origins, driven by a love for craftsmanship. Their style aligns with Third Wave values: light roasts, transparency regarding origin, and coffee that is meant to shine black. This choice demands rigorous production and direct communication with both the guest and the farmer.
Tasting bar, offerings, and brewing methods
The espresso bar typically features two espresso options. Alongside these is a rotating line of single-origin coffees, always roasted in-house. The menu offers the full espresso family and a seasonal cold brew, keeping the selection recognizable yet dynamic.
- Filter options at the bar: V60, AeroPress, and French press
- For sharing or showpieces: Chemex or syphon
- Home brewing kits and recommended recipes from the baristas
Retail coffee can be ground specifically for each brewing method: whole beans, V60, AeroPress, Chemex, or automatic drip. This lowers the barrier to entry and gives the customer more control. Clear recipes and precise grind settings ensure repeatable results, even outside the cafe environment.
Community and Collaborations
Back to Black invests in relationships, from the farmer to the neighbor. Around the Amsterdam Coffee Festival, there was a talk and cupping session with Lennart Clerkx from This Side Up. Sessions like these connect professionals and enthusiasts, providing essential context for import choices while strengthening brand trust and professional expertise.
- Green beans sourced via This Side Up and Cultivar, with a focus on transparency and fair pricing.
- Local dairy partnership with MOMA, organically and regionally produced.
- Circular packaging with Ephora Solutions, with GrainPro liners returned to their origin.
- Selection and branding for partners such as YUSU, based on shared quality standards.
Sustainability, waste, and packaging.
The bakery bakes in-house daily, selecting ingredients with care. “Imperfect” fruit is given a second life in daily specials. The assortment includes many vegan cakes and pastries, without compromising on taste. This reduces waste while keeping the display case diverse.
Following the Dutch surcharge on disposable cups introduced on July 1, 2023, a €0.20 discount is offered for bringing your own cup. Coffee bags are made of 100% recyclable LDPE with water-based ink. Roasted coffee is delivered to cafes in reusable buckets, which are washed and refilled. Jute sacks are repurposed locally or sold via Marktplaats.
By-products matter. GrainPro liners are returned to their source for reuse. Chaff and silverskin are sent to community gardens and are part of a circular research project with Avans Hogeschool. That project received seed funding of €25,000, a clear signal of ambition.
Recognition and reputation
The approach is gaining attention both within and beyond the city. Back to Black is featured in the official I amsterdam overview of the best coffee spots, updated on September 3, 2025. Roadbook included the shop in “best coffee in Amsterdam 2025,” highlighting the founders' story. Time Out mentioned the cafes in 2024, praising the sustainable house roasting and bakery work.
- European Coffee Trip described the location at the Van Hallstraat.
- Shortlist “Most Passionate About Coffee” by Brian’s Coffee Spot in 2019.
Westpoort as the production hub.
The bakery and roastery are located together in Westpoort, at Nieuw-Zeelandweg 15D, 1045 AL Amsterdam. This is where baking and roasting take place for both cafes. The location bundles logistics, knowledge, and quality under one roof. Production flows remain short and predictable, which increases consistency.
Lessons for the Coffee Sector
Back to Black demonstrates that scale and soul can coexist. Direct sourcing with transparent partners ensures traceable supply chains. Circular packaging reduces waste and lowers transport costs over time. On-the-floor training makes the difference in every cup, every single day.
- Keep the menu clear, but rotate single origins strategically
- Link retail sales to precise recipes and the correct grind settings
- Make sustainability tangible: discounts, reusable carriers, and local waste-stream utilization
- Invest in knowledge sharing, cuppings, and open communication
Key facts
- Start, 19 juli 2014, first bar on the Weteringstraat
- Branding since 2015, focusing on single origin and light roasting
- Two cafés, a roastery, and a bakery with an SCA training space
- Westpoort address, Nieuw-Zeelandweg 15D, 1045 AL Amsterdam
- Bring-your-own-cup discount, €0,20 since 1 juli 2023
- Silverskin project with Avans, seed funding €25.000
Conclusion
In short, a brand that takes its craft, its neighborhood, and the planet seriously. This model is both viable and scalable. The latte tastes better when the supply chain is right.