Koffiestation: beans from far afield, roasted locally

The adventure began in a small cellar next to the Feithhuis. Emiel and Douwe discovered that there’s a whole story behind something very ordinary: a cup of coffee. “I drank it so often, but had no idea what went into it,” says Emiel. And so they set out on a journey of discovery. They started small with a popcorn machine. “We got some unroasted coffee beans and had a go at it. That soon left us wanting more.” Making good coffee became their mission. But how? “Experimenting and learning from it. You learn best by simply doing it.” And experiment they did. From a part-time hobby to making coffee full-time. For ten years now.

“Coffee is fascinating,” Emiel continues. “But there’s also a lot involved.” Before the coffee can be served, it goes through a number of stages. From growing to picking, transporting, washing and drying. The result: a green bean ready to be roasted. Koffiestation beans come from far afield. Colombia, Paraguay and, of course, Ethiopia – the birthplace of coffee. “When I was still a beginner, I once had a cup with Ethiopia’s leading coffee taster,” says Emiel with a smile from ear to ear. These days, Koffiestation mainly works with select importers. Smaller farmers. Some with plots of land as big as an allotment. Shorter supply chains, fairer coffee. And once the beans have completed their journey across the world to Groningen, the process begins for Koffiestation. Right here in the Oosterpark neighbourhood.

Are they beans of a new variety? If so, we start with ‘cupping’: assessing the beans based on a wide range of characteristics. “We look at the appearance, the aroma and taste the roast. You could think of it a bit like a wine tasting.” Because coffee is a delicacy and roasting it is a craft. They experiment with different roasting processes until the ideal recipe is found. “Preferably nice and sweet. Wildly fruity. But also spicy and earthy,” says Emiel. Is the flavour just right? Then, once the beans are roasted, they start the branding process. Koffiestation collaborates extensively with design studio Knetterijs, which is also based in Groningen. The colourful designs on the bags create an experience even before the coffee has been tasted.

You can experience this in all sorts of places. For example, you can visit the roastery in the Oosterparkwijk and pick up your bag of coffee there. You can see first-hand how your beans are roasted. Or take a seat at Koffiestation Books & Coffee in the Oude Kijk in ’t Jatstraat. Amidst the English books. They’ve teamed up with Riemer bookshop there. A unique concept, found nowhere else in the city. “We’d been wanting to do this for a while,” says Emiel. “So we see it as an extension of the business.” And on market days, you can pick up your coffee at the Vismarkt. In a bag or in a cup. In between, before or after your shopping. “There’s always a good time for a good coffee,” laughs Emiel.