Coffee deserves a place where it
can keep getting better. This is ours.

UNDER ONE ROOF

Our roastery sits in Amsterdam Noord, overlooking the IJ. It’s home to two IMF roasters, our QC lab, warehouse, and the team behind packing and dispatch. This is where our coffees arrive green, get roasted, dialled in and quality-checked before making their way to more than forty countries around the world.

The roastery is closed to the public. To taste the coffees, we invite you to visit the our showroom in Amsterdam-West.

visit the showroom

Roasting Process

Two IMF roasters, both built in Italy and the same machines we’ve been using since 2021. Five roasters, hundreds of coffees, and a lot of time spent behind the machines.

We’ve built up our roasting profiles over years of roasting, cupping, tasting, adjusting, and doing it all over again. There’s no single formula. Every coffee behaves differently, so a washed Ethiopian for filter gets treated very differently from a yeast-inoculated natural for espresso. The machines run seven days a week.

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QUALITY CONTROL IN OUR LAB

We have a dedicated team taking care of quality control full-time. We cup every day and log the details of every batch: Agtron, moisture, weight loss, sensory notes, and colour sorting percentages. Coffee is an organic product, so it’s not always straightforward to work with. It changes over time, from harvest to harvest, and sometimes even from bag to bag. Our job is to understand those changes, keep an eye on the details, and make sure the coffee is where we want it to be.

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DESTONING & COLOUR SORTING

After roasting, every batch goes through destoning and colour sorting. The destoner removes anything heavier than coffee that made it through the green sorting, from small stones and metal fragments to the occasional bit of debris from the harvest.

Then the colour sorter scans the beans one by one and removes anything outside the range we’re looking for.

We run three destoners as a redundancy, because coffee is an agricultural product and stones are stubborn. Every now and then, one still gets through. We’ve built the process around making that as unlikely as possible.

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PACKING & DISPATCHING

Once the coffee has passed QC, it gets moved to the packing line. Bags are filled by weight, sealed with a one-way valve that lets CO2 escape without letting oxygen in, and labelled with the roast date so you know when the coffee was roasted. From there, two separate teams take over: one handles boxing, the other handles dispatch for retail and wholesale.

Online and wholesale orders leave the roastery within a few days of being roasted. We try to ship within three business days of the order being placed, which means the bag in your hand has not been sitting in a warehouse for weeks. Wholesale orders go out in 250g, 1kg, and larger formats, shipping to over forty countries.

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SECOND CHANCE COFFEE

Coffee that doesn’t make the regular lineup ends up here. Sometimes a batch lands a little outside the profile we were aiming for. Sometimes a green lot arrives and doesn’t quite match what we tasted at origin. Sometimes a returned parcel comes back perfectly good to drink. And sometimes a test roast doesn’t make the cut, but still tastes too good to leave behind.

Whatever the reason, it’s still good coffee, and sometimes very good coffee. We’d rather find a home for it than let it go to waste.

visit second chance

DAK MEANS ROOFTOP

It’s a nod to our position in the world of specialty coffee: our brand is built on the solid foundations of craft and knowledge, but it’s not confined by the walls of the category. From the rooftop, we have a clear view on solving complexity and discovering new possibilities.

Our offices don’t have an actual rooftop space (yet!), but DAK also refers to a shared space for collaboration and learning, where our team members with origins in over 16 different countries share the same horizon in Amsterdam.

get to know us

BECOME A PARTNER

Dak Wholesale

Our coffees are served and sold in over forty countries through our wholesale partners. If you’re interested in serving or distributing our coffees, the first step is a conversation to see if it’s the right fit on both sides. We love to work with cafés, bars, and shops who see specialty coffee as a field still worth exploring rather than a fixed set of standards to meet. If that sounds like you, get in touch and tell us what you’re building.

wholesale registration