Koffiestation: beans roasted from afar locally

The adventure began in a small cellar next to the Feith House. Emiel and Douwe discovered that there was a whole story behind something very mundane: a cup of coffee. ''I drank it so often, but didn't know what was behind it all,'' says Emiel. And so they went exploring. They started small with a popcorn machine. ''We got unroasted coffee beans and tried some. That soon tasted like more.'' Making good coffee became their job. But how? ''Experiment and learn from it. You learn something best by just doing it.'' And try they did. From half hobby to making full cup of coffee. For ten years now.

''Coffee is fascinating,'' Emiel continues. ''But there is also a lot involved.'' Before coffee can be served, it goes through a number of stages. From growing to picking, lugging, washing and drying. The outcome: a green bean ready to be roasted. Koffiestation s beans come from far and wide. Colombia, Paraguay and, of course, Ethiopia. Where the origins of coffee lie. ''When I was a novice, I once had a cup with the coffee master of Ethiopia,'' says Emiel with a smile from ear to ear. Today, Koffiestation mostly works with select importers. Smaller farmers. Sometimes with land the size of an allotment. Shorter links, more honest coffee. And once the beans have made the trip around the world to Groningen, the process begins for Koffiestation. Just in the Oosterpark district.

Are they beans of a new variety? Then 'cupping' is started: assessing the beans against a large palette. ''We look at the appearance, the smell and roast it for flavour. You can think of it a bit like a wine tasting.'' After all, coffee is a delicacy and roasting it a craft. People experiment with different roasting processes until they find the ideal recipe. ''Preferably nice and sweet. Fruity wild. But also spicy earthy,'' says Emiel. Is the taste to your liking? Then after roasting, they start the roasting process. Koffiestation works a lot with design studio Knetterijs. The colourful designs of the bags give an experience before the coffee has been tasted.

You can do that tasting in all sorts of places. For instance, you can visit the roastery in the Oosterpark district and get your bag of coffee there. You can see how your beans are roasted right away. Or take a seat at Koffiestation Books & Coffee in the Oude Kijk in 't Jatstraat. Among English books. They have a collaboration with bookshop Riemer. A unique concept, nowhere else in Stad. ''This wish had existed for some time,'' says Emiel. ''So we see it as an extension of the business.'' And on market days, you get your coffee at the Vismarkt. In bag or mug. Between, before or after shopping. ''There's always a good time for a good coffee,'' laughs Emiel.