Coffee deserves a place where it
can keep getting better. This is ours.
UNDER ONE ROOF
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, we invite you to visit the our showroom in Amsterdam-West.
Roasting Process
Two IMF roasters, both built in Italy and chosen for the level of control they give over each batch. A team of five roasters runs them, working from profiles refined over years of cupping data.
Each style of coffee starts from a reliable base, then gets adjusted lot by lot: a washed Ethiopian for filter and a yeast-inoculated natural for espresso don’t roast the same way. Consistency is the standard everything is measured against, and the workflow is built to protect it. Our roasting machines run 7 days per week.
(01)
QUALITY CONTROL IN OUR LAB
A full-time lab assistant prepares cuppings daily and logs the data: Agtron readings, moisture content, weight loss during roasting, and sensory notes from the bench. Every production batch goes through this. Roasters take part in the cuppings, but the final call on their own batches sits with someone else, which keeps the assessment honest. Coffees that don’t sit where they should don’t get released as planned.
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DESTONING & COLOUR SORTING
After roasting, every batch passes through destoning and colour-sorting equipment. The destoner removes anything heavier than coffee that survived the green-sorting upstream: small stones, metal fragments, the occasional piece of debris that comes through with the harvest. The colour sorter scans every bean and rejects the ones that fall outside the range we want, which keeps the cup as consistent as the process can make it.
We run three destoners as a redundancy, but coffee is an agricultural product and stones are stubborn. Once in a while, one slips through. We’ve built the process to make it as rare 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 outside the profile we developed for it. Sometimes a green lot arrives below the standard we cupped at origin and we’d rather sell it than waste it. Sometimes returned parcels come back well-rested and ready for someone else to drink. And sometimes a test roast that didn’t make the cut still tastes good enough to release. Whatever the reason, it’s still good coffee, often very good. The standard for the regular collection stays where it is, and the rest finds a route that respects the work that went into it.
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.
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.
Explore more coffees
Field Blend, Local Landraces, Fully natural, Ethiopia
Mandarine, Strawberry, White Chocolate
