Geen producten in je winkelmand.



A coffee designed for oat milk

A coffee designed for oat milk

Elevate your plant based coffee game!

Today you can find oat milk everywhere but traditionally coffee is selected & roasted without oat milk in mind. Since we like a challenge, we decided it was time to set this right! Against all odds, we added a little bit of washed Robusta beans from a coffee farm situated at a high altitude in Uganda. We decided to give this unpopular variety in the specialty coffee scene a chance as the beans were especially prepared for us and processed according to our quality standards.

These Robusta beans bring extra sweetness, more body and create a thick crema. They are blended with our best Arabica beans to ensure the right balance between the oat milk and coffee flavour. Notes of dark chocolate & brown sugar.

Facts about oat milk

Why has oat milk become so popular? Firstly oat milk is accessible to a lot of people who can’t drink other types of milk. Secondly, it has a low environmental impact and is a sustainable system: if you compare a 200 ml glass of oat milk vs. 200 ml glass of cow milk, you get this: to produce the glass of oat milk, about 0.8 square meters of land and 5 liters of water is requered. The CO2 emission is just under 0.3 kg. To produce a 200 ml glass of cow’s milk 3.9 square kms of land and about 120 litres of water is required. The CO2 emission is just above 0.6 kg. That’s a massive difference!

Buy your Oat + Coffee products here!

A beautiful story in your cup! A Kenyan coffee in The Blend

A beautiful story in your cup! A Kenyan coffee in The Blend

Striving to offer you the best coffee, means that sometimes we need to adapt in order to keep up with perfection. That’s why our very first coffee, The Blend has changed in composition; we’ve added a Kenyan component. Firstly, because we felt this coffee would truly enrich the taste of course. But also because with by paying a fair price to the farmer, we can actually do something against the bad living conditions of the Kenyan farmers. And by drinking this coffee, you can help too!

A clear message

The new component of The Blend is a washed coffee from the Ndaroini washing station in Nyeri, Kenya.
Even though Nyeri is known for one of the best coffee regions in the world, our founder Menno noticed that in the last couple of years, the coffee quality dropped down.
Out of curiosity he visited Ndaroini and asked the farmers there what could be the reason for this decrease of the cherry quality. The message was clear; The price that big conglomerates paid for the farmers’ coffee cherries was too low and in addition, the payments, most of the time, were too late.
Obviously this made it hard for the farmers to make ends meet, and there was no money to reinvest in their land.

The Kenyan Coffee Revolution

Menno decided that with his other company -green coffee importer Trabocca-, he would change this situation since he felt the farmers need to at the least, have a liveable income. So Trabocca, together with a local coffee partner, set up a plan to change the situation. Trabocca would offer 100 Kenyan shilling for their coffee cherries, instead of the usual 60 Kenyan shilling. The result was and still is that from 2019 the Ndaroini coffee farmers are the best paid Kenyan coffee farmers!

Join the revolution!

We support this project from Trabocca by incorporating this coffee into out Year Round assortiment. Do you want to help aswell? Then come and try our new Blend at Kerkstraat 96 from coming Monday or order a bag here straight away! This way our partners can keep on flourishing and you are able to drink the best coffee!

Cold Drip Recipes

Cold Drip Recipes

Bocca Cold Drip Coffees are amazingly refreshing: with a lot of ice on a sunny day and a secret ingredient for cocktails!

Long Sparkling Cocktail

The Long Sparkling Cocktail brings a little bit of fancy to the table. Brazilian cold drip is the classic option and will be underlined by sweetness of molasses with a spark of CO for freshness.

Ingredients: Molasses, orange flavour essence, Sparkling water, Brazil Cold Drip
Preparation: Make molasses syrup by mixing 40g of molasses and 20g of water and 1 gram of Orange flavor essence. Add 20g of this syrup into a tall glass and fill up the glass with slashed ice. Fill up the glass with the cold drip so it is about 3/4 full. Top up with sparkling water. Garnish with orange peel and put a straw in.

Milky Drip

Milky cold drip coffee is a great option for coffee lovers that like a bit of milky sweetness in their drinks. We suggest to use semi skimmed oat milk because its lighter body does not take away from the flavour experience. Amazingly, Ethiopian Cold drip is the best combination.


Ingredients:  Semi skimmed oat milk, Ethiopia Cold Drip

Preparation: Fill up a tulip glass with regular ice cubes all the way to the top. Pour in 100ml of semi skimmed Oat milk an slooooowly add Ethiopia Cold Drip so the 2 liquids do not mix. No garnish needed.

Old Fashioned

The Old Fashioned is a cocktail made by muddling sugar with bitters, adding whiskey or rye and garnishing with a twist of citrus rind. Our Old Fashioned can be non- alcoholic because the Kenyan Cold drip has got beautiful black currant tones and the sweetness of light whiskey


Ingredients: Alcoholic: 30ml whiskey, 2 dashes Angostura bitters, 1 tea spoon white sugar, few dashes Kenya Cold Drip

Preparation: Put sugar in old fashioned glass and saturate with bitters, add a few dashes of Kenya Cold drip (one bottle will last for a few rounds) and muddle until dissolved. Put a big ice cube in the glass and add whiskey. Garnish with orange peel.

Cocktail & Mocktail recipes

Cocktail & Mocktail recipes

Recipes from the live broadcast (20th of May 2020): Cocktails & Mocktails

Good news for all of you followed the live broadcast about Cocktails & Mocktails (also for those who missed it): we’ve posted the recipes now on the blog. Scroll down for the most tasty recipes for: Iced Flat Russian, Black G&T, Arabica Rum Sour, Hot Tea Toddy & Red Island Iced Tisane. 

Iced Flat Russian

Ingredients (for 1 serving):

  • 100 ml of full fat milk/oat milk
  • 10 ml of simple syrup
  • Double espresso or 50 ml worth of coffee
  • Shot of vodka (leave out for the mocktail version)

Put all ingredients together and stir. Enjoy!

Black G&T

Ingredients (for 1 serving):

  • 90 ml tonic
  • 100 ml cold filter coffee
  • Shot of gin (leave out for the mocktail version)

Put all ingredients together and stir. Enjoy!

Arabica Rum Sour

Ingredients (for 1 serving):

  • 100 ml cold filter coffee
  • Shot of rum (leave out for the mocktail version)
  • 15 ml simple syrup
  • Juice of a quarter lemon
  • Lemon zest as garnish
  • 3 iced cubes

Put all ingredients together and stir. Enjoy!

Hot Tea Toddy

Ingredients (for 1 serving):

  • 200 ml cold oolong, chamomile or similar bright tea
  • Shot whisky/dark rum/liquor of choice (leave out for the mocktail version)
  • Juice of half a lemon
  • Tablespoon honey or more to taste
  • 3 ice cubes

Put all ingredients together and stir. Enjoy!

Red Island Iced Tisane

Ingredients (for 1 serving):

  • 200 ml hibiscus
  • 1 cm of grated ginger
  • 15 ml of simple syrup
  • Shot of white rum (leave out for the mocktail version)
  • Optional: Staranise/cinnamon/any kind of spice you have in your cupboard for extra spicyness
  • 3 ice cubes

Put all ingredients together and stir. Enjoy!

Bananabread featuring Gusto

Bananabread featuring Gusto

Bananbread recipe

The recipe for the best banana bread from our bar at Kerkstraat 96 is now available to bake it yourself! 

Ingredients (for 1 loaf):

  • 125g toasted walnuts
  • about 4-5 (over)ripe peeled bananas – the riper the bananas are, the sweeter the bread will be
  • 150g butter, at room temperature
  • 150g dark brown sugar
  • 3 small eggs
  • 250g flour
  • 1 tbsp baking powder
  • 25g finely ground Gusto
  • pinch of salt

Kitchen materials:

  • Baking tray
  • Baking paper
  • Kitchen machine or whisk
  • Sieve
  • Spatula

How to:

Preheat oven to 170 degrees. Place baking paper in the baking tray. Mash the bananas. Cream the butter and sugar together, then beat in the eggs one by one. Add the bananas and toasted walnut pieces to the bowl. Then sift in the flour, baking powder, salt and coffee. Mix to a smooth batter and put into the baking tray. Cook for 1 hour. If a skewer pierces it and comes out clean its cooked.

Enjoy with a cup of coffee!

How to store pre-ground coffee

How to store pre-ground coffee

How to store pre-ground coffee

Temporarily, our Year Round coffees are also available to order as filter grind. As the quality of pre-ground coffee decreases faster than beans, we advise you to follow the tips below to maintain the flavour of your coffee for as long as possible. 

  • When you’ve opened the bag, store it airtight. Use a container or a clip to close the bag.
  • Always store coffee in the kitchen cabinet, and not in the fridge.
  • Do you like to store your coffee for a longer period? The best option is to vacuum and freeze the coffee. Online you can find several machines  to do this. 
  • The quality of ground coffee decreases faster than of coffee beans. Our advice is therefore to store pre-ground coffee for a maximum of two weeks.

The recipe below works well for V60, Aeropress, French Press en Clever Drip. 

  • 15 grams of coffee OR about 1 healthy tablespoon  
  • 250 grams of water OR about 1 glass of water  
  • Make sure the water is nice and hot. We recommend slightly under the boil.
  • Drip (for example V60): If your coffee is done brewing in under 2 minutes, add more coffee. If the coffee takes longer than 3 minutes to brew, use less coffee.
  • Immersion (for example Aeropress, French Press, Clever Drip): Brew your coffee for 3 minutes. If you find your coffee to be too strong, use less coffee. If you find your coffee to be too weak, use more coffee.

During the Corona crisis we also offer pre-ground coffee, to make life a little easier for people who are stuck at home. Usually, we only sell beans as this keeps the aromas in and creates a better flavour.

Would you like to grind coffee yourself? We offer several grinders in our webshop.

Enjoy !

The recipe works well for these products

Meet Italian Barista Champion 2020: Daniele Ricci

Meet Italian Barista Champion 2020: Daniele Ricci

On January 19th and 20th, the Italian Barista Championships took place in Rimini. We’re extremely proud to mention that the winner – Daniele Ricci – is actually one of the members of our Kerkstraat barista team! Time to ask Daniele a few questions about his experiences, why he loves working in coffee so much and what his future goals are… 

1. When did you start working in coffee?
I started when I was 17, thanks to a basic course I did.

2. When did you start working at Bocca? And why did you choose Bocca?
7th of February 2019 was my first day at Bocca. I fell in love with the shop when I came here during the WBC 2018.

3. Why did you decide to participate in the Italian Barista Championships?
I like to put myself on the line, comparing my skills with other professionals. It’s motivating to focus and study all the details about coffee.

4. How did you experience the competition? 
This year it was amazing. I really enjoyed that and I had a lot of fun. I was well prepared so I didn’t feel any pressure.

5. What drinks did you prepare and which one are you most proud of? 
In the competition you must serve 4 espressos, 4 milk beverages and 4 coffee based signature drinks. They all were really particular but this year I was really happy with my signature drink because I let the judges ‘play’ with some colours which, in turn, enhanced their perception of the flavours.

6. How did you come up with this idea for the signature drink and what did it include?
For my competition I brought a concept based on senses, flavours perception and multisensory analysis. I’ve been working with Dr. Fabiana Carvalho, a neuroscientist in multisensory perception from the São Paolo’s University. Together, we kept studying how all the five senses affect our tasting experience. The judges were focused on three underrated senses during the tasting: we let them taste the espresso with the headphones, using an high-pitch notes soundtrack in order to improve the bright acidity that was in the coffee. For my milk beverage I asked the judges to hold and rub a soft pink silk, that enhanced the perception of the mouthfeel, thanks to the sensation transference between touch and mouthfeel itself. In the signature drink the judges have been asked to stare at the colors I showed to them, so they perceived the flavour notes in a easier way. I decided to focus on the five senses because I think, especially with Specialty coffee, that we’re never just tasting something, but we’re always tasting everything.

7. So, next step is Melbourne. Are you excited? What do you expect?
I can’t wait to get there and meet the best baristas in the world. It will be a pleasure and I think it will be a good challenge for me. I hope to reach the finals.

8. What would be your advise for people who don’t know that much about coffee yet, but are willing to learn more? 
Everybody can easily learn more about coffee, even online. But, I think the most important thing we all can do is to give the right value to the cup of coffee you want to drink. You can’t take a coffee for granted.

9. How do you make your coffee at home?
Me and my flatmate have created a beautiful set-up for making filter coffee, with a lot of coffee from around the world. The V60 is my favourite brewing device.

10. What’s the most delicious coffee you’ve ever tasted? 
Good question! I’d say the coffee I brought to the championship: Carbonic Macerated Catucai 2sl, from Ecuador. And the sweetest coffee I’ve ever tasted: natural process Geisha from Panama, finca Auromar.

11. What are your plans for the future? Coffee and not coffee related? 
I’d like to continue working in the Specialty Coffee Industry, travel to coffee-origins and continue meeting wonderful people. Not coffee related: I’d like to visit the North Pole and go to Asia.

Watch the final rond of the IBC

The World Barista Championships take place in Melbourne, Australia, from the 4th to 7the of May. We wish Daniele lots of success and above all, lots of fun, in his Australian adventure!