Bagel with Coffee Chorizo & Scrambled Egg

Lose the snooze! This recipe will make you hop out of your bed excited for breakfast.

Ingredients (4 pers.)
  • 1 BOCCA x Brandt & Levie chorizo
  • 2 bagels 
  • 4 eggs
  • 50g butter 
  • 1/2 avocado (sliced)
  • 1 tomato (sliced)
  • Salt
  • Pepper
  • Olive oil
  1. 1. Cut the bagels in half and toast them in the toaster or briefly fry them in a frying pan
  2. 2. Break the eggs into a bowl and beat well
  3. 3. Cut the sausage into thin slices and remove the skin
  4. 4. Melt the butter in a frying pan over medium heat and add the beaten eggs
  5. 5. Stir with a spatula until nicely cooked and fluffy
  6. 6. Top the bagels with the avocado, tomato and scrambled eggs
  7. 7. Add slices of sausage
  8. 8. Season with salt and pepper to taste and add a bit of olive oil

Tip: this bagel tastes best next to filter coffee! Pair your bagel with our Gusto, Ethiopia or Kenya for a breakfast party.

Croissant with Coffee Chorizo & Ricotta

Ingredients (4 pers.)
  • 1 BOCCA x Brandt & Levie chorizo
  • 50g pistachios
  • 100g sugar
  • 4 croissants
  • 250g ricotta
  • Olive oil

  1. 1. Clean the pistachios and put them aside
  2. 2. Mix the sugar with a bit of water and melt in a pan until brown 
  3. 3. Pour the caramel over the pistachios and put aside for 15 min until hardened
  4. 4. Cut up the pistachio caramel 
  5. 5. Slice the coffee chorizo very thinly
  6. 6. Cut the croissants open and spread with ricotta 
  7. 7. Drip a bit of olive oil over the ricotta and salt & pepper to your liking 
  8. 8. Sprinkle the caramel on top of the ricotta
  9. 9. Put the slices of coffee chorizo on top 

Tip: this croissant tastes best next to a cappuccino! Pair your (non-dairy) milk up with our Bombita, Soulmate or Easy Rider for a breakfast party.

Celebrating 20 Years Of Coffee, Culture, and People

In celebration of our 20 year anniversary, we’re proud to present our Anniversary Blend and a brand new look!

Back To The Future

To mark this milestone, we created the ‘Back To The Future Blend:’ a filter coffee derived from the very best (filter) origins we know. Filter coffee is where it all began. Redubbed as slow coffee, this inherent brewing method is back. With this very special blend, we mark our vision for the future because we believe filter coffee is here to stay!

Destined to drink as a filter, it’s a bright, confident coffee that graces our palates with sparkling notes of tropical fruit and florals.

The secret behind this blend?
A beautiful marriage of old-meets-new. You’ll taste 20 years of partnership with our day-one farmers Tesfaye and Haile from Ethiopia & a hint of our newest partner coming from the coffee champagne region: Nyeri, Kenya.

“We love nothing more than sharing our extraordinary coffee with people who are as mad for the bean as we are. We cordially invite you to raise a cup to a birthday celebration as beautiful as our latest blend. Enjoy!”

– Menno Simons,  Founder

Giving Credit Where It’s Due.
A modernized logo.

Culture. Coffee. Connection. And Her. These are the layers of our iconic trademark. Accounting for up to 75% of the labor in origin alone, we believe in giving credit where it’s due. Women have always been the beating heart of the coffee industry. Therefore it only feels right to honor the force behind an integral part of our daily routine, our ritual, if you like. Hugged by the fruit of her labor, the coffee bean, she still remains front and center as our logo after 20 years.

Twenty Years Later:
What’s Next for the Coffee Industry?

To celebrate our momentous 20-year anniversary, we discuss everything from filter coffee to eating raw meat with BOCCA founder, Menno Simons. We cover the past, present, and future of the coffee industry… taking a deep gaze into the crystal ball to find out what’s coming next!
When you reflect on 20 Years of Bocca what comes to mind first? What do you feel most proud of?

What a ride!
How a passion for a product can turn into a vibrant business with a talented team of people. The development of a successful company, transitioning through different phases.
The BOCCA brand has continued to produce specialty coffee with a social mission at its core. We maintain happy clients who also run fantastic businesses with our products.

What has been the main motivation in your work?

My passion for quality was the initial spark which drove me to start working in the coffee business. I still remember the first-time roasting coffee in a pan, the intense smells and flavours! It’s truly amazing how complex a natural product can become – simply by roasting it.

After visiting coffee regions, I quickly understood that a lot of improvements could be made across the entire coffee-chain. The drive to build and create something different, something better, was the start of BOCCA.

What do you think we’d be most surprised to find out about you (related to your work in the past 20 years)?

I actually start my day with a cup of tea! Each morning, I have a cup of English breakfast tea to get my day off to a good start. I move on next to a cup of coffee, but hey, nothing like a cup of tea to start your day. Also, I love to eat raw meat. Especially along the road in Ethiopia, some say that it’s Russian roulette!

What is the one thing you hate most about your industry? What is driving you nuts?

Empty words and fake claims. Everybody is paying a “good” or “fair” price and buying “directly” from the farmer.

So, why make these claims?

Roasters want to say the money consumers pay for their coffee is shared fairly. 99% of roasters do not buy directly from farmers. I don’t think they should, as this is really another profession. But these claims should require proof.

What is the one thing at BOCCA that cannot be copied?

20 years of being hands-on and active in the field. This provides us with so much experience and knowledge. I want our knowledge to be used in a smart way, to understand inevitable changes in the market and embrace exciting new opportunities.

How do you see the future? What is in store for Bocca in the next 20 years?

Over the past 20 years, there has been a rise of awareness, specialism, and knowledge. I hope to see this trend continue, with a higher emphasis placed on quality, transparency, and sustainability!

Talking of quality, I expect to see a full resurgence of slow coffee/filter brewing methods. Filter brew is the best way to truly taste and enjoy the full flavor profile of coffee. Personally, I love filter coffee.

We really want our consumers to rediscover this amazing brewing method. You don’t even need expensive equipment, although, I advise everyone to invest money on a good grinder.

It allows you to experience subtle differences between varieties, subregions, processing methods and roasting style. This is why we decided to launch our very special 20th-year anniversary coffee, developed specifically for filter brewing methods.

And what do you think is in store for the wider coffee industry?

The coffee industry is still predominantly driven by convenience and price. I think consumers will be willing to pay more if they know margins are divided in a fair and equal way. At Bocca, we continue to see more partnerships, people and companies with a similar mindset joining forces to support each other (such as the B Corp community). Also, brand new packaging, more fantastic coffees, and a fresh new look to our website!

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