Zwolle

Zwolle has a long coffee history dating back to the Hanseatic League. As early as the early nineteenth century, the first roasteries opened along Thorbeckegracht. The trade in exotic beans put the city on Europe’s coffee route. A cup of coffee quickly became a fixed morning ritual for Zwollenaren.

Since 1930, Mocca d’Or has safeguarded the craft of slow roasting. The brand grew from a small bakery to an employer of 75 people with an ultra‑modern roasting centre. On Dijkstraat, ’t Konkeltje keeps the 1950s vibe alive, complete with a coffee museum that draws tourists. Visitors taste history and craftsmanship in a single sip.

Contemporary espresso bars continue that tradition with fresh energy. In the 2018 Misset Koffie Top 100, Zwolle captured seven spots and finished right behind Amsterdam. Bar & Brood stood out at number ten thanks to precise espressos, while De Gillende Keukenmeiden impressed with cake and latte.

- Mocca d’Or: flagship since 1930, slow roast and direct trade.
- Sam’s Specialty Coffee: selects beans per customer at no extra cost.
- Espressobar Maling, homely atmosphere and filter options.
- Bar & Brood, top‑10 listing, simplicity with expertise.
- De Gillende Keukenmeiden, famous lemon cake with Brazilian coffee.

Around the announcement of the Koffie Top 100, the tension rises. Baristas polish grinders, experiment with new‑crop beans and practice latte art deep into the night. Cafés set up screens to follow the livestream and celebrate a spot in the list with extra tastings. The ranking thus acts as a yearly motivator to keep improving continuously.

Local coffee drinkers remain faithful to the familiar black cup. Filter coffee still takes a quarter of the market, with cappuccino at twenty percent. Yet the hunger for variety is growing: cold brew, V60 and oat lattes are gaining ground, especially among students. Chat in the queue and flavor notes like chocolate or citrus come up spontaneously.

Figures underscore that development. Well over half of the Dutch drink more than one cup per day and one in eight three cups or more. In 2023, 57 % drank their coffee black, while 43 % added milk. Home remains the favorite spot, but residents of Zwolle visit cafés more often thanks to the wide selection and conviviality.

Technology elevates the craft to a higher level. In the new roasting center, Mocca d’Or converts residual heat into cool air through a groundbreaking thermo‑acoustic system from the startup SoundEnergy. The installation sharply cuts demand for conventional air‑conditioning and thus reduces power consumption. The example shows that innovation and flavor go hand in hand.

Sustainability is gaining more flavor in Zwolle. Almost a third opt for Fairtrade or organic beans as soon as they are available. Anders Koffie responds with a cargo‑bike delivery service and reusable packaging. The company even makes backpacks from empty sacks and soap from coffee grounds.

The municipality is thinking circularly too. The Coffee Grounds-to-Croquettes project collects spent coffee using cargo bikes. Mushrooms sprout on the leftover grounds and later become vegetarian bitterballen. This cuts waste and creates jobs for people who are distanced from the labour market.

Events keep the scene lively. Workshops at Sam’s or Maling teach visitors latte art within two hours. The Flavour Route guides walkers past coffee spots and the museum, while every January the BioFair presents fresh organic innovations. Fairtrade Week in autumn gives cafés a stage for fair deals.

The signs are positive for entrepreneurs. Consumers expect quality, so investing in fresh beans and well-trained staff pays off. Smart combinations with pastries, breakfast or workspaces lengthen dwell time and turnover. At the same time, Zwolle’s circular mindset makes sustainable branding almost obligatory.

In short, Zwolle shows how history, craftsmanship and forward thinking come together in one steaming cup. The city keeps experimenting but never loses its warm heart for a simple cup of coffee.