OUR STORY

DAK Coffee Roasters is based in Amsterdam, founded by two Canadians from Montreal in 2019 who arrived in specialty coffee from outside the category. Our initial love for coffee started when we both lived in Italy in 2014 with the espresso bar culture. That distance shaped how we see it: not as a fixed set of rules to follow, but as a field to explore.

Coffee, for us, is a way to expand taste. Beyond the guarantee of high quality, we think coffee should hold your attention long enough to let you experience something. That is what turns a daily cup into something more active: a small but exciting moment of discovery.

ROASTERY

The roastery sits in Amsterdam Noord, overlooking the IJ river. Two IMF roasters, a QC lab, a warehouse, and the team that handles packing and dispatch, all under one roof. Coffees arrive green, get profiled, roasted, and quality-checked here, and ship out to forty-plus countries from the same building. The roastery is closed to the public; to taste the coffees, visit the showroom.

DAK was built on that combination: analytical rigor and creative freedom, precision and surprise. The founders came into coffee by learning it step by step, and that way of learning still defines how the brand works today. We donโ€™t assume a fixed way of doing things, but we do hold a clear standard for what stays.

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OUR APPROACH

This approach extends to sourcing. We work
Coffee, for us, is a way to expand taste. We think a cup should hold your attention long enough to let you experience something. That is what turns a daily ritual into a small moment of discovery.

The selection is built around that principle. Some coffees are direct and familiar, others move in less expected directions. We keep both, under the same condition: if it holds your attention from first sip to last, it stays. A classic profile only stays if it remains engaging. An experimental
one only stays if the cup actually delivers.

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SOURCING

This approach extends to sourcing. We work
with traceable coffees and return to the same partners year after year, often visiting origin to choose lots before they reach the broader market. With some, we develop profiles across seasons instead of buying them once. Paying above market for green is the condition that makes that possible: stability at the source is what lets us experiment on top of it.

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ROASTING

The roasting happens in Amsterdam Noord on two IMF machines, working from profiles refined over years of cupping data. Each lot starts from a base that fits its style (washed filter, natural espresso, fermented), then gets adjusted from there. The goal is not a house style but a house standard. Whatever the coffee is, the roast has to bring out what’s actually there.

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QUALITY CONTROL

We prepare cuppings daily and logs the data: Agtron, moisture, weight loss, sensory notes from the bench. Roasters take part, but the final call on their own batches sits with someone else, which keeps the assessment honest. Classics get held to the profile they’re known for, experimental lots to the profile we developed for them. Consistency is the platform that makes everything else possible.

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NAMING

Every coffee gets a name before it goes on the shelf. Someone on the team keeps a small notebook tucked in her back pocket, capturing words and combinations as they surface. The right one only lands when it actually fits the cup. Some take a minute, others take three days.

The names work as an invitation: Milky Cake tells you something before you’ve tasted it. Strawberry Kiss does too. The producer’s name and full origin always sit alongside, on the bag and on each product page. The naming is a way in instead of a substitute for what’s behind it.

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PACKAGING

Packaging follows the same logic as the names: it has to fit the coffee. Rare, higher-priced lots come in 125g bags. Regular releases come in 200g or 250g, with 1kg bags also available. Limited-edition runs are where the design gets to play. Colour, illustration, and a different kind of translation between the cup and the bag. Across all of it, the goal is the same as the cup: considered, specific, recognizable.

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Our Team

DAK means rooftop. A shared horizon above thirty-plus people from sixteen countries and counting, who arrived via specialty coffee, hospitality, or somewhere else entirely. They are what makes DAK what it is. We don’t assume a fixed way of doing things, but we hold a clear standard for what stays.

VERONIQUE LAGARDE

Co-Founder

LOUIS-PHILIPPE BOUCHER

Co-Founder

KYRIAKOS KONSTANTINIDIS

Amsterdam Showroom Manager

CRISTINA TORRAS FIBLA

Sales Department Manager

MARIA VLAD

Head of Business Operations

LAURA BERSIER

Events & Business Development Manager

MY NGO

Junior Financial Controller

PATRICK RAVEAUX

Brand & Marketing Coordinator

JUSTIN KREBS

Showroom Barista

LANA GORMLEY

Coffee Education Executive

ENEAS SERRANO

Production Lead

MARIKO KINOSHITA

Showroom Barista

MADDIE STUART

QC Lab Coordinator

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Events
& Workshops