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Brander 1: Damn good for a reasonable price!

Brew Guides

BREW GUIDE_01

OUR TOP COFFEES

Proud to be a Certified B Corporation ®!

Certified B Corporation

Proud to be a Certified B Corporation ®!

Becoming a B Corp means joining a growing community of companies across the world who are committed to using business as a force for good. To receive this certification, we had to provide evidence of socially and environmentally responsible practices – including our sustainability projects, the price we pay to the farmers, energy supplies, waste management, diversity, and corporate transparency. Finally, to complete the certification, we have legally embedded our commitment to people and the planet besides profit into our company articles.

What is B Corp?

Certified B Corporations® are for-profit companies that use the power of business to build a more inclusive and sustainable economy. They meet the highest verified standards of social and environmental performance, transparency, and accountability.

Unlike traditional corporations, B Corps are legally required to consider the impact of their decisions on all their stakeholders, including workers, suppliers, community, consumers, and the environment. The B Corp community works toward reduced inequality, lower levels of poverty, a healthier environment, stronger communities, and the creation of high-quality jobs with dignity and purpose.

Today, there are over 3600+ Certified B Corps around the globe. For us, becoming a B Corp serves as a guide to help us continue to challenge the status quo and have an ever greater impact on people and the planet.

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)

Preparation:
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)

Preparation:
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

Preparation:
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

Preparation:
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

Preparation:
Put all ingredients together and stir. Enjoy!

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!