Caffe Dolce Alchemia Artisan Specialty Coffee Roasters and Restoration

Welcome to Dolce Alchemia coffee roasters. We are a micro-roastery who specializes in high quality coffee and roast customization. But not only that, our passion of the environment extends to the point where we have a waste free production (Yes, all the waste has a home).

In our atelier, we are capable of giving roasting, tasting, and brewing workshops.
We are your one stop space for amazing coffees, great service, and a cup full of heaven.

“He had preserved the best part of her and made it his own: the principle of her scent.”
― Patrick Süskind

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Coffee Cupping Workshop in Amsterdam Tasting some amazing Guatemalan Coffee Beans. 7 delicious, flawless coffees. We give tasting and roasting workshops in our Coffee Laboritorium in Amsterdam, Netherlands.	Delightful Aroma's in every cup When tasting coffee, the best moment to capture the aroma's is when you "break the crust". This happens when you've poured hot water over the ground coffee in a cup and have waited 4 minutes.	Sample roasting, an introduction During roasting workshops, we use the Probat BR5-M100. It's a small roaster, but a workhorse that has been in constant use for over 50 years.
Tasting line-up No roaster should ever be very far from their spoon. Cupping is an integral part of all sectors of the coffee industry. Farmers cup, exporters/importers cup, and roasters cup. Cupping is the term for tasting coffee, and it runs a parallel to wine tasting and even cheese tasting.	Cleaning the cups during tasting After the crust breaks, and the coffee has settled; I come along with my little spoon to clear all the floating coffee grounds away. Then the slurping can commence. Being extra careful not to drip one coffee into another, rinsing the spoons in slightly warm water; in a ritual practiced daily.

Coffee Cupping Workshop in Amsterdam

Tasting some amazing Guatemalan Coffee Beans. 7 delicious, flawless coffees. We give tasting and roasting workshops in our Coffee Laboritorium in Amsterdam, Netherlands.

Delightful Aroma's in every cup

When tasting coffee, the best moment to capture the aroma's is when you "break the crust". This happens when you've poured hot water over the ground coffee in a cup and have waited 4 minutes.

Sample roasting, an introduction

During roasting workshops, we use the Probat BR5-M100. It's a small roaster, but a workhorse that has been in constant use for over 50 years.

Tasting line-up

No roaster should ever be very far from their spoon. Cupping is an integral part of all sectors of the coffee industry. Farmers cup, exporters/importers cup, and roasters cup. Cupping is the term for tasting coffee, and it runs a parallel to wine tasting and even cheese tasting.

Cleaning the cups during tasting

After the crust breaks, and the coffee has settled; I come along with my little spoon to clear all the floating coffee grounds away. Then the slurping can commence. Being extra careful not to drip one coffee into another, rinsing the spoons in slightly warm water; in a ritual practiced daily.