DuckRabbit Coffee Brewers

DuckRabbit Coffee Brewers is located at Molenstraat 63 in Den Haag. The business is situated in the Hofkwartier, within the city center. The coffee bar opened in March 2023 and is linked in public profiles to a concept centered on specialty coffee, tea, pastries, and a rotating selection of coffee roasters.

The owner and founder is Wesley Piket. He is described as a barista and business manager from Leiden, with several years of experience in coffee and courses. It is also mentioned that he previously worked at the Rotterdam roastery Giraffe. This background places DuckRabbit within the Dutch specialty coffee sector, where knowledge of origin, branding, and brewing method plays a visible role.

The name DuckRabbit refers to the well-known optical illusion where an image can be seen as both a duck and a rabbit. In the description of the venue, this is linked to visual illusions and inspiration from the work of Escher. This gives the name a conceptual depth, without the coffee menu relying solely on that theme.

DuckRabbit is not primarily described as a lunchroom, but as a coffee and tea bar. The offering consists of coffee, tea, pastries, cakes, and a few sweet items. Ceren Spuyman is mentioned as the person responsible for baking the cakes. Turkish patisserie is also part of the described offering.

A key feature of DuckRabbit is the multi-roaster approach. This means the venue does not work with a single fixed roaster, but with a rotating selection. The coffee bar describes itself as a place for specialty coffee with a multi-roaster approach, complemented by pastries and homemade cakes.

The offering includes Dutch and European roasters. Among the documented names are Manhattan Coffee Roasters, Keen, Dak Coffee Roasters, Friedhats, Rum Baba Coffee Roasters, Tanat Coffee, Nomad, Banibeans, Father Coffee, Rozali Coffee, Kima Coffee, Bitterzoet Coffee Roasters, and Schot Coffee Roasters. Prolog from Denmark and Caffènation from Belgium are also mentioned as guest roasters.

The serving categories include espresso, filter coffee, cold brew or drip, decaf, and plant-based milk. Additionally, flat white, tea, matcha, and seasonal drinks are mentioned. For filter coffee, various brewing methods are documented, including the Origami dripper, Hario V60, Flower Dripper, Kalita, and Aeropress. For espresso, a San Remo YOU machine was mentioned.

Due to the changing nature of the bean selection, the offering can vary by period. Origins mentioned around the opening included Colombia, Panama, Peru, and Brazil. Indonesia and Kenya were also mentioned as possible future origins, depending on availability and harvest. This fits a working method where origin and season influence the selection.

In addition to coffee, tea plays a role in the concept. Jing Tea is mentioned as a supplier. Furthermore, at the opening, Picnic organic was noted as the milk being used at that time. Such details provide insight into the composition of the assortment, but do not constitute a fixed claim about the current offering.

The food offering is more limited than at a lunch establishment. The focus is on cakes, pastries, and patisserie. A Turkish product explicitly mentioned is mosaic cake. This keeps the food supportive of the coffee and tea concept, rather than forming a standalone lunch menu.

No publicly documented agenda for workshops, tastings, or exhibitions was found in the provided data. However, in March 2023, it was mentioned that Wesley Piket considered giving training sessions. There is, however, no concrete program with dates or regular meetings documented.

Several local and creative collaborations have been mentioned. The interior is linked to 180 graden zuid, the logo to tattoo artist Trobbies, and ceramics to Livart Ceramics. These names show that the venue worked with external creators for its interior and visual identity.

DuckRabbit is also mentioned in coffee guides and local overviews of specialty coffee in The Hague. The venue is listed with address details, opening hours, serving categories, and recommendations from three coffee professionals. These mentions place the coffee bar within the broader network of The Hague and Dutch coffee shops.

A detailed sustainability policy or environmental strategy is not publicly documented in the provided information. The available data focuses mainly on sourcing via European micro-roasters and on a selection that changes with harvest and availability. For readers, this means that concrete environmental claims cannot be established based on this data.

As a result, the profile of DuckRabbit Coffee Brewers primarily shows a coffee bar that works with rotating roasters, multiple brewing methods, and a compact offering alongside coffee and tea. The available information depicts a venue with attention to origin, preparation, and visual identity, without all parts of the business model being publicly detailed.