Luuk’s Coffee

Luuk’s Coffee began in Amsterdam in 2021 with an idea centered on the café before the coffee bag. The brand explains that it started behind the counter and developed roasting to serve its own customers. That sequence defines its offering: coffees suited to everyday drinking, then sold for home brewing, without making bean selection a conversation reserved for specialists.

The Noordermarkt café is at Westerstraat 3, 1015 LT Amsterdam, in the Jordaan. The company connects it with market activity, neighbors, and regular customers, and identifies the Anne Frank House as a nearby landmark. The second café is at Vijzelgracht 49, 1017 HP Amsterdam, near the Rijksmuseum and museum area, with Vijzelgracht metro station as an arrival reference.

The two addresses share the same coffee range and hours but connect with different settings: neighborhood life in the Jordaan and the movement along Vijzelgracht. They allow visits to fit different routes through the city. Café service remains the starting point, so bags available online correspond to coffees used in the stores.

The House Blend combines Colombia and Guatemala, with washed processing and an espresso roast. Ethiopia Filter uses naturally processed Ethiopian coffee and a filter roast; Brazil Decaf offers a decaffeinated choice. The seasonal Costa Rica edition comes from Don Alexis Coffee in Tablón del Guarco, Los Santos, and the brand describes notes of red wine, plum, blackberry, cocoa, and nutmeg. These are the roaster’s tasting descriptors to guide selection.

Online sales include individual bags, larger formats, and bundles bringing together espresso coffees, filter coffees, or both styles. Gift cards, T-shirts, socks, and branded accessories are offered alongside a subscription channel. Coffees are roasted in small batches, and product information distinguishes origins and brewing styles rather than treating every bag as equivalent.

The project began with Luuk’s observation that some cafés were too complicated for newcomers while others felt too impersonal for people who loved good coffee. His cafés seek a middle ground, with approachable service and roasting decisions based on what happens behind the counter. That relationship between cafés and coffee sales makes it possible to try a cup in Amsterdam and then choose the same beans for a home routine.