Frequently Asked

We dispatch orders Monday to Friday. Orders placed before 12:00 (Amsterdam time) can be changed until 12:00 that same day and those placed after the cut-off time can be changed until 12:00 the next working day. We usually ship within 24 to 72 working hours, and anything that arrives over the weekend is processed from Monday.

Please note: Express shipping speeds up delivery once your order leaves the roastery. It does not change our roasting or dispatch schedule.

For eligible online purchases in the EU, you have 14 days from the day after delivery to tell us you want to return an item. Email support@dakcoffeeroasters.com with your order number, then send the item back within 14 days of contacting us.

Unopened coffee bags can be returned within this period. We do not accept change-of-mind returns of opened coffee, but this does not affect your rights if something is wrong with your order. See our Returns page for the full conditions.

You can cancel your order before it has been dispatched. Email support@dakcoffeeroasters.com as soon as possible. We’ll cancel the order and refund your payment in full.

To request a change or add an item, email support@dakcoffeeroasters.com before 12:00, Amsterdam time, the day after placing your order. After that, we may not be able to make changes.

We ship within the Netherlands, across Europe and internationally. Available destinations and shipping costs are shown at checkout.

• Europe: usually 1 to 5 working days after dispatch, depending on the country.

• United Kingdom: 1 to 3 business days after dispatch via DHL Express.

• Rest of world: 1 to 5 business days via DHL Express. Duties, taxes and any customs charges are not included and are paid by you on delivery. Rules vary by country.

Carriers: We use GLS for Dutch orders and DHL for the rest of Europe. The UK, Switzerland, Norway, US and Canada use DHL Express.

Please note: DHL Express is not the same as DHL Parcel. We do not work with DHL Parcel.

If you need the order sent to a different address, the shipping cost may change or the receiver pays the difference. Temporary addresses are at the customer’s own risk. Delays can happen and neither DAK nor carriers take responsibility if you can’t receive the parcel. We recommend shipping to a home address whenever possible. Lost packages are only re-shipped to the originaladdress or one with the same shipping cost.

We accept the payment methods shown at checkout, processed securely through Mollie. This includes major credit and debit cards, iDEAL and other options depending on your country.

Email support@dakcoffeeroasters.com with your order number and a description of the problem as soon as possible, ideally within 7 days of delivery. For damaged items, include photos of the packaging and contents. If something is missing, tell us which item.

Orders shipped outside the EU may be subject to import duties, local taxes and carrier clearance fees. These charges are separate from the shipping cost and are your responsibility. Check with your local customs authority before ordering if you are unsure about the costs or import requirements.

We declare the full purchase price on every parcel and cannot mark orders as gifts or reduce their declared value. Customs rules can change, which may affect charges and delivery times.

If your parcel is returned because you refuse delivery or do not pay the import charges, any applicable return and handling costs may be deducted from your refund.

Please note: Due to regular changes in tariffs and customs regulations in the US, carriers like DHL might be slower to implement new US customs regulations, and we are not responsible for extra fees that may be incurred due to recent changes imposed by the White House.

Yes. Free shipping activates automatically, at a threshold that depends on your country. The full country list is on our Shipping & Delivery page, and the exact threshold for your country is shown at checkout.

We don’t offer pickup for standard webshop orders, at the showroom or the roastery. Second Chance items are the exception and can be collected at the roastery.

The error message you are encountering may be due to an item in your cart being out of stock. To fix this, we suggest emptying your cart and starting your order again from the beginning. This usually clears the error and lets you finish your purchase.

We only sell whole beans and do not offer grinding before shipment. The “filter” and “espresso” options on our website indicate the roast profile, not the grind. Choosing “espresso” means you’ll receive whole beans roasted for espresso.

The difference between our espresso and filter roasts is quite minimal, but it’s tailored to suit different brewing methods. The espresso version is roasted slightly darker and is more developed to make extraction under pressure a bit easier. It tends to produce a sweeter cup with more body and texture. The filter roast is a touch lighter, highlighting more acidity and brightness, which works especially well for pour-over and other manual brewing methods.

We recommend letting your coffee rest for at least about 14 days after the roast date before brewing. Some coffees benefit from a little longer, so use this as a starting point. However, coffee is a natural product, and it has a path of its own. In the end, coffee is meant to be experienced, so be curious and adventurous.

We really appreciate you taking the time to share this. Because coffee is a natural product, it’s possible, though rare, for small stones to make it into green coffee shipments. To reduce this risk, we’ve invested in two destoners and a colour sorter. Every coffee goes through both destoners (twice) and the colour sorter before being packed. Still, there’s a very small chance a stone with the same density as a coffee bean can sneak through, which is likely what happened here. The good news is that these types of stones usually don’t damage grinders for that same reason. If you’re ever unsure, or your grinder took a hit, email support@dakcoffeeroasters.com.

Our coffees are typically roasted either the day before or on the same day they’re dispatched. Since we roast daily and move through stock very quickly, the buckets are usually emptied straight away. Because of this, we are unfortunately not able to set aside coffee that has already been resting for two weeks.

Keep it in a sealed bag or an airtight container, at room temperature and out of direct sunlight. Skip the fridge.

At DAK Coffee Roasters, we categorize all of our filter coffees as light roast. Our espresso roasts also stay on the lighter side, though we take them a touch further, slightly darker and more developed, to improve solubility and extraction under pressure.

We roast on an IMF machine that provides a high degree of control and consistency. The convection system develops coffees properly in a shorter time. The result is clean, bright and sweet coffees.

We source our coffees in small lots to ensure maximum freshness and seasonal quality. Specific coffees may become unavailable once the current harvest is sold out. We recommend checking back regularly for new arrivals and seasonal rotations.

Our main website features our standard current offerings, whereas the Second Chance section is for coffees that didn’t pass our regular standards but are still perfectly fine to drink, returns, green coffees we bought that never made it into our regular lineup or coffees we chose to discontinue. These are offered at a reduced price to ensure no great coffee goes to waste while still providing a quality cup.

Coffees from Ethiopia are naturally quite dense, regardless of the processing method. When paired with our signature light roast, the grounds require more time for water absorption, which can result in a slower flow or a blocked filter, particularly if the grind is a bit too fine or if there is excessive turbulence during pouring. To ensure a balanced cup:

• Try a slightly coarser grind than your usual setting.

• Minimize agitation by avoiding heavy pulses or frequent stirring.

• Increase your water temperature to between 96-99°C.

• Use a wider brew ratio, such as 1:18 or 1:20, for a cleaner profile.

Ethiopian origin beans are typically smaller and denser than other varieties, which can result in a higher amount of fines during grinding. For a more consistent grind, we recommend dividing your dose and grinding each portion separately.

The visual variations in bean colour often result from the degree of ripeness when the cherries were harvested, rather than inconsistencies in roasting. All our coffee passes through a colour sorter to eliminate prominent quakers. A certain amount of colour diversity is entirely natural, particularly with a light roast, and it does not affect the quality or balance of the flavour in your cup. Because some offerings are field blends or have undergone extended fermentation, the initial green bean colour varies, so external appearance is not an accurate measure of roast quality.

This is rare. Set the bag aside and email support@dakcoffeeroasters.com with a photo and your order number. We’ll replace it and collect the open one. Our bags sit inside a box, so air exposure is minimal and the coffee is usually fine, but send the photo and we’ll confirm.

Washed (our default)

Works well across the whole range, not only washed lots. 15g in, 250g out, a 1:16.6 ratio. 2:30 to 3:00. 95°C.

• 0:00 pour to 50g (8 g/sec, medium)

• 0:30 pour to 100g (8 g/sec, medium)

• 1:00 pour to 250g (5 g/sec, low)

Two pours of 50g act as a double bloom.

Natural and other fermented processes

16.5g in, 250g out, a 1:15 ratio. 2:00 to 2:30. 92°C.

• 0:00 pour to 50g (8 g/sec, medium)

• 0:30 pour to 120g (8 g/sec, medium)

• 1:00 pour to 190g (8 g/sec, low)

• 1:30 pour to 250g (5 g/sec, low)

The higher dose keeps the cup juicy and bright rather than hollow.

High density (including Ethiopian naturals and anaerobic naturals)

15g in, 250g out, a 1:16.6 ratio. 2:30 to 3:00. 95°C.

• 0:00 pour to 50g (8 g/sec, medium)

• 0:30 pour to 250g (3 g/sec, very low)

Pouring very slowly keeps the bed open.

Long ratio (for harder extraction)

For when extraction is more difficult: hard or heavily filtered water, a grinder past its best, or a dense lot.

1:18 ratio. 14g in, 250g out. 2:30 to 3:00. 97°C.

• 0:00 pour to 45g

• 0:30 pour to 90g

• 1:00 pour to 250g

1:20 ratio. 12.5g in, 250g out. 2:15 to 2:45. 97°C.

• 0:00 pour to 40g

• 0:30 pour to 80g

• 1:00 pour to 250g

Adjusting

• If the cup tastes thin, dry or harsh: raise the dose. Move from 15g to 16 or 16.5g at the same 250g yield.

• If espresso tastes watery at 1:3: shorten to 1:2.5 before touching the grind.

• Water: very low or very high TDS shifts everything. Check the water before changing the recipe. If the water cannot be changed, go to the long ratio recipes.

22g of coffee, ground coarse, at a 1:18 ratio (anywhere from 1:15 to 1:18 works). Water at 99°C. Bloom with 110g, valve open, then close the valve as soon as you finish pouring and keep it closed through the bloom. After 1 minute, pour about 2cm of water above the bed and open the valve. Keep the water 2cm above the bed until you reach the target weight, gently swirl, and let it drain. Aim for 3:30 to 4:00, and adjust the grind to land there.

General

For most grinders and most bars. Balanced, works black and with milk. 18g in, 45g out, a 1:2.5 ratio. 25 seconds. 9 bar. 93°C. The classic 1:2 ratio underextracts our roast level. 1:2.5 opens the cup without thinning it.

Modern

Longer ratio, lower pressure, shorter contact. More clarity and acidity. 18g in, 54g out, a 1:3 ratio. 20 seconds. 6 bar. 93°C.

A note on equipment: 1:3 relies on a flat burr set capable of a very even grind. On an E65, E80 or Mythos this ratio often tastes watery. If that happens, pull back to 1:2.5.

Advanced (pressure profiled)

For machines with flow or pressure control. This is the showroom recipe. 18g in, 54g out, a 1:3 ratio. 40 seconds to 1:20 total. 6 bar main, 2 bar pre and post. 93°C. Flow rate 5 to 6 g/sec at 6 bar, 1 to 2 g/sec at 2 bar. Pre-infusion 15 to 30 seconds.

• Pre-infusion: 2 bar until 1g in the cup

• Main extraction: full pressure until 18g in the cup

• Post-infusion: 2 bar until 54g

1:10, so 100g of coffee to 1L of water. Grind as coarse as you can, add cold water over the grounds, and infuse in the fridge for at least 16 hours. Dilute to taste after brewing.

22g in, 300mL out using a filter 3.0 basket.

• 86°C, 2.2 mL/s, 0.7 bar, 22s, 44mL

• Then 91°C, 0.0 mL/s, pressure off, 45s

• Then 94°C, 1.4 mL/s, 1.2 bar, 55s, 75mL

• Then 93°C, 1.0 mL/s, 1.4 bar, 127s, 130mL

• Then 91°C, 0.8 mL/s, 1.4 bar, 1 min, 60mL

• Drawdown

We use different water for espresso and filter.

• Filter: GH 40 (67% calcium, 33% magnesium), KH 20, around 92 ppm total.

• Espresso: GH 20 (67% calcium, 33% magnesium), KH 50, around 77 ppm total.

Write to wholesale@dakcoffeeroasters.com with a bit about your project: where you are, what you’re building, and when you’d want to start. We reply within 2 working days.

To request access to our wholesale platform and view business pricing, please create an account at wholesale.dakcoffeeroasters.com. Once registered, our team will review your details for approval.

Our minimum order for wholesale pricing is 7.5kg.

Currently, we are unable to provide samples because each must be manually prepared at a separate facility. However, we are in the process of upgrading this system with the goal of making samples a standard offering in the future.

We can provide a Certificate of Origin, a Phytosanitary certificate and an Export Certificate. Language labels are provided by you. Orders that need documentation take longer to dispatch, around 5 to 7 working days. Tell us the destination and what you need when you order.

Sometimes, depending on the situation. Get in touch with your order details and we will check what is possible and how urgent it is before moving it up the queue.

Monday to Friday, excluding bank holidays. We recommend ordering before 7pm the day before our roasting days. During very busy periods we dispatch as soon as possible, and within 72 hours at the latest (weekends excluded).

We cover 50% of the delivery fee. For orders within Europe and the UK, delivery is free on orders of 20kg or more. For large international orders of 20kg or above, the delivery fee is lower.

14 days from delivery for unused, unopened items. Coffee is fresh and perishable, so opened bags can’t be returned. If there’s anything wrong with your order, wrong item, damage in transit, or a genuine quality issue, please write to support@ dakcoffeeroasters.com and we’ll make it right.

We usually add credit to your account so it’s ready for your next order. If a refund applies, we process it within 14 days of receiving the product back.

Write to support@dakcoffeeroasters.com. Within the EU, if the bag is unopened we will swap it or arrange a pickup and send the right one. If it is opened, we will talk it through with you first. Outside the EU, we credit your account first and reship if needed.

Check your tracking link for the latest update. Delivery estimates start from dispatch and vary by destination; you can find them on our Shipping & Delivery page.

If your parcel is overdue or the tracking has stopped updating, email support@dakcoffeeroasters.com with your order number so we can look into it. We aim to reply within two working days. You can also contact the carrier using your tracking number