Frequently Asked Questions

The label breaks down everything that shapes your coffee’s flavor and story.
The roast level (light, medium, classic) tells you how the beans were roasted and how bright or developed the flavors are. Taste notes describe the flavors you’re likely to perceive. Area and Farm show origin and traceability. Variety is the specific coffee plant, and Processing explains how the beans were fermented and dried, both impacting sweetness, body, and aroma. It’s a roadmap for your cup.

Specialty coffee is coffee that meets a clear, measurable quality standard.
It scores 80+ points by independent Q-graders, meaning the beans are clean, defect-free, and expressive in flavor. You can trace where it comes from, who grew it, and how it was processed. It’s roasted to reveal what’s already in the bean, not to cover mistakes. In short: intention, transparency, and taste.

Specialty coffee is different from supermarket coffee because quality and transparency come first.
Supermarket coffee is blended for consistency and shelf life, often hiding defects with dark roasts. Specialty coffee is scored, traceable, and roasted in smaller batches to show natural flavors instead of masking flaws. You taste origin, not burn.

Specialty coffee is more expensive because every step, from farm to cup, requires extra care and skill.
Farmers use precise growing and processing methods, small-batch roasters handle beans gently to preserve flavor, and quality control is strict. Unlike mass-market coffee, there are no shortcuts: defects are rejected, and traceability is maintained. You’re paying for higher quality, transparency, and a flavor experience that supermarket coffee can’t match.

Brewing really comes down to your taste, but here’s a guide to get started.

Light roasts shine in filter brews or as a bright, lively espresso. The beans are denser, so they extract differently. If you like your coffee a bit more outspoken and clean, this is a good choice. A simple V60 pour-over set up and you're ready to go. 

Medium roasts are versatile: mostly used for espresso-based drinks, but they can also produce a balanced filter brew.

Our Classic Roast is foolproof, with a more developed profile, great for espresso, automatic machines, or milky drinks.

Liquid Diamonds are special: best if you have some experience, and perfect for experimental filter brews or espresso-based drinks. There are no strict rules,just what tastes good to you.

Flavor-note-wise, you have more chocolatey and nutty beans, or more fruit-forward beans with a bit more acidity. Experience tells us that if you’re new, it’s best to start with some chocolatey options and expand your taste toward more complex coffees as you become more confident in brewing.

The origin of a coffee gives clues about its flavor, but it’s not the whole story.
Altitude, soil, and climate shape acidity, body, and aroma. And ofcourse, how we roast it and you brew it!
African coffees are often bright and fruity, Latin American balanced and nutty, Asian earthy and rich. But the coffee industry is changing fast: experimental processing, co-ferments, and new techniques mean surprises are common. You can make an educated guess about flavor, but lately, even experienced tasters are discovering unexpected, exciting profiles in each new lot.

Tasting notes describe the experience of the coffee, not ingredients actually in it.
It's a way to describe what you actually taste and smell. We distinguish these notes based on our tasting here in the roastery.
Like chocolate, citrus, or floral hints. Notes also hint at acidity, body, and sweetness, helping you understand the coffee’s character. Keep in mind, these are guides, not rules: everyone’s palate is different, and experimental processing in recent years means coffees can surprise even the most experienced drinkers. 

If you like fruity coffee, go for bright, expressive origins and natural-style lots.
Look for coffees from places like Ethiopia, Colombia, Rwanda or Kenya and lots with fruit-forward processing, they tend to show vibrant citrus, berry, or tropical fruit notes in the cup. These will highlight acidity and juicy flavors you enjoy without dulling them with heavy roast. Try a light-roast single origin or an (anaerobic) natural to really taste those fruity layers. 
If you like really expressive coffees, our Liquid Diamonds may also suit your taste. 

If you like chocolaty coffee, choose coffees with smoother, sweeter profiles and possible more developed roast character.
Look for Latin American origins like Brazil or Guatemala and lots processed in washed or balanced styles, these often bring out cocoa, caramel, and nutty notes. Medium roasts can deepen those rich, chocolatey tones without muting sweetness. These coffees give a comforting, round cup that feels familiar and satisfying.

Degassing is the process where freshly roasted coffee releases built-up CO₂.
After roasting, beans hold a lot of gas that slowly escapes over time. Brewing too soon can lead to uneven extraction and flat or sour flavors. Letting coffee rest, usually about 1–2 weeks, allows gases to release and flavors to settle. This is why coffee often tastes clearer, sweeter, and more balanced after a short resting period.

Espresso flow is all about grind size, dose, and tamping pressure.
If it runs too fast, the grind is likely too coarse, the dose too low, or the tamp too light, resulting in under-extraction and weak, sour flavors. If it runs too slow, the grind is too fine, the dose too high, or the tamp too firm, causing over-extraction and bitterness. Adjust one factor at a time and watch the flow to hit the ideal 25–30 second shot window. In this video, Farouq shows you how to work with the parameters to find the sweet spot.

No, you don’t need an expensive machine to make good espresso.
Fresh beans, correct grind size, dose, and tamping matter far more than price. Even a simple manual machine or a moka pot can deliver a satisfying shot if you focus on technique. Expensive machines offer more features and settings, but they actually require more insight and practice to master, more buttons don’t automatically mean better coffee.

Dialing in espresso is about balancing grind size, dose, and extraction.
Start with 18 g of coffee in and aim for about 36 g of espresso out in 25–30 seconds. If it extracts too fast, grind finer or slightly increase the dose; if it’s too slow, grind coarser or reduce the dose. Taste for sourness or bitterness and adjust one variable at a time. Keep notes on dose, grind, and output to consistently hit your perfect shot. In this videoseries, Farouq shows you the barista basics.

We're  an independent Amsterdam-based roastery dedicated to great specialty coffee. For over 15 years, we’ve been sourcing and roasting high-quality beans to make exceptional coffee part of your everyday life.

From bold espressos to delicate filter coffees and classic blends, we offer something for every taste. We focus on quality, sustainability, and continuous improvement, while keeping coffee fun and approachable. Want to know more? Go to our story page.

You can try our coffee in several ways and locations.
Visit either of our Brewbars, or find us at wholesale partner cafés and bakeries across Amsterdam, other parts of the Netherlands, and even a few spots in Europe where we appear as a guest roaster. You can also order online through our webshop to enjoy our coffee at home.

Yes, we host cuppings regularly.
Every month we hold open cuppings at our bar in East. You can reserve a spot on our website, it’s free and fun. During the session, we go through our current coffee line-up, tasting and exploring the flavors together. We did workshops before, and we might introduce them at one point. But for now, only for bigger groups in private settings.

Yes, you can visit the roastery by appointment or to pick up your order.
Pickups are scheduled through our webshop. Wholesale partners also have access for visits or tastings. Contact us in advance to set a time, and your coffee will be ready when you arrive.

The best way to stay updated on our upcoming events is through our newsletter and Instagram.
We share all announcements, event details, and special sessions there first, so you’ll be the first to know about cuppings, workshops, pop-ups, and festival appearances.

Yes, we have loyalty programs for both in-store and online customers. It's our way to show our appreciation to our community. 
In our stores, stamp cards let you earn a free coffee after buying a set number of drinks. Online, signing up for our newsletter gives you access to rewards like discounts after a certain number of orders and special birthday gifts. They are given through email. 

Yes, we offer both in-store and online gift cards, and coffee cards.
In our stores, gift cards can be used for drinks, cakes, and retail bags. Online, we have digital gift cards that can be used in our webshop, for the whole assortment. Both are a perfect gift for coffee lovers or people who need to start drink good quality coffee ;) 

Private tastings or cupping sessions aren’t part of our standard offerings, but we’re always happy to see if it fits our schedule. Please send us an email, and we’ll check availability. creative@rumbaba.nl

For wholesale partners, a tasting or cupping session can be arranged as part of the onboarding process or partnership, giving you a firsthand experience of our coffees and helping you choose the perfect selection.

The difference comes down to roast level and uniqueness.
Light roast is bright, acidic, and highlights the bean’s origin flavors. Medium roast balances brightness and body, giving a rounder cup. Classic is consistent, approachable, and smooth, your everyday go-to. Liquid Diamond is different: each batch is a rare, small-lot coffee with unique varietals, processing, or flavor profiles, making it exclusive and a real treat for adventurous coffee explorers.

If your coffee doesn’t taste like the bag says, it’s usually about freshness, brewing, or your palate, not the beans being 'wrong.'
Tasting notes describe potential flavors under ideal conditions, but grind size, water temperature, brew method, and timing all change what comes through. Everyone’s palate is different, so perception varies. To hit the sweet spot, experiment with adjustments and try dialing in small tweaks in grind or brew can unlock the flavors the roaster intended.

This comes with experience and the fun of exploring! 

Yes, decaf coffee still contains a small amount of caffeine.
Decaffeination removes most of the caffeine, 97% or more, but not all. A cup of decaf typically has 2–15 mg of caffeine compared to 70–120 mg in a regular cup, depending on the coffee and brewing method. It’s a good option if you want the coffee experience without the effetcs of ta full cup of caffeine, but it’s not completely caffeine-free. Explore our decaf options here.

Our decaf coffee is made using the sugar cane method, which is both gentle and more ethical.
This process removes caffeine using natural sugar cane extracts instead of harsh chemicals, keeping the beans’ flavor intact. It’s also better for the environment and farmers, since it avoids toxic solvents and supports safer, cleaner production. The result is a smooth, flavorful decaf that’s closer to regular coffee without compromising quality or ethics.

Yes, decaf coffee is generally safe during pregnancy, but everyone reacts differently.
In our experience, the very low caffeine in decaf (around 2–15 mg per cup) doesn’t cause issues for most people. Still, it’s wise to keep an eye on your total caffeine intake from all sources. Our sugar-cane decaf is gentle and flavorful, letting you enjoy coffee with minimal caffeine while being mindful of how your body responds.

No, decaf doesn’t have to taste bad, it depends on how it’s processed and cared for. Like all coffee really. 
Our sugar-cane decaf keeps the beans’ natural flavors intact, so it’s smooth, sweet, and aromatic, just like regular coffee. Some decafs taste flat or dull because harsh chemical methods strip flavor, but with the right process, decaf can be just as enjoyable and satisfying. It’s about quality, not just the absence of caffeine.

Traditional coffee capsules can be harmful, but ours are designed with the environment in mind.
Our Capsules let you enjoy convenient, classic-style coffee without the usual waste. The capsules are fully bio-compostable, and the outer bag goes in paper recycling, so you can brew your coffee and dispose responsibly. It’s a way to have convenience and quality while keeping your impact on the planet low.

If you’re looking for a coffee from a few months or last year, it may not be available anymore.
Many of our coffees are small-lot or seasonal, so they sell out quickly. You can reach out to us with the name or details, and we’ll check if there’s any remaining stock or suggest a similar alternative that captures the same flavor profile.

Yes, we offer coffee subscriptions, perfect for anyone who loves good coffee without the stress of forgetting to order.
Pick your coffee, choose a size and delivery rhythm, and your order is automatically prepared and paid for on schedule. You can easily switch beans or volume in your account, and subscriptions come with a 5% discount. The lineup focuses on our Daily Drinkers, reliable, comforting coffees for everyday moments. Read more.

Yes, we do wholesale for cafés, offices, and hospitality businesses.
We supply coffee to everyone from small neighborhood cafés to established venues. You can sign up directly to access our wholesale platform and explore the selection.

You qualify for wholesale when you order 5 kg or more per order. If you want a better sense of how we work and how we support partners, our 'how it works' section explains the process clearly before you commit.

Smaller bags cost more because packaging and logistics weigh heavier per gram.
A 1 kg bag has a 20% price advantage than smaller sizes, not to push hoarding, but because it makes sense: less packaging waste, fewer shipments, and a lower environmental impact. You simply get more coffee for your money. 

We don’t have a fixed calendar for upcoming coffees.
Releases happen based on stock and sales flow, so timing can vary. New coffees are always announced through our newsletter and social channels, and highlighted on our website under 'New Releases'. This is the best way to stay up to date and be among the first to grab the latest lots.

Coffee is freshest within the first few weeks after roasting, but it depends on storage and type.
Whole beans usually peak between 2–8 weeks after roast, when flavors are most vibrant. Light roasts and delicate lots often show best early, while darker or more developed roasts can last a bit longer. Store beans airtight, away from heat, light, and moisture to slow staling.
After a few months, flavor can fade a bit.  Read more in our blog.

Coffee beans stay fresh when stored carefully and given time to rest.
Store them airtight in a clip-sealed bag or metal tin to protect from air and light. Let your coffee rest for about 2 weeks after roasting to degas, this is when flavors really develop. From then, it usually hits its peak for up to 8 weeks. If you won’t use it within two months, portion and freeze it to preserve freshness.
Read more in our blog.

Fresh coffee needs about 14 days of rest so excess CO₂ can escape.
Right after roasting, beans release a lot of gas, which interferes with extraction and can cause sour or flat flavors. Resting lets the coffee de-gas and the flavors settle. After this period, the coffee becomes more stable, balanced, and easier to brew, helping you taste what the roaster intended instead of fighting trapped gas.

A solid starting point is a coffee-to-water ratio of 1:15 to 1:17, which works well for most filter brews.
For a normal 250 ml cup, that means using about 15–17 grams of coffee. If it tastes too strong, add a bit more water or grind slightly coarser. If it’s too light, use a bit more coffee or grind finer. Ratio and grind size work togethe, small adjustments help you dial in your personal sweet spot.

Brew time depends on the method, but there are clear sweet spots.
For filter brewing, aim for about 2½–4 minutes; shorter can taste sour, longer bitter. A French press works best around 4 minutes, while a moka pot finishes once it stops bubbling. Brew time, grind size, and ratio all interact, if it tastes off, adjust one variable at a time. There’s no rule, just balance. For espresso, there are other guidelines. 
Check out this video to understand parameters.

A good filter coffee recipe is simple, consistent, and easy to repeat.
Start by rinsing your filter with hot water to remove paper taste and preheat your dripper. Use 16 g coffee to 250 ml water, medium-fine grind (like coarse sand). Heat your water to about 92 °C, pour a little over the grounds for a 30-second bloom, then pour steadily until you reach the total amount. Aim for a brew time of 2½–3½ minutes. If it tastes off, tweak grind size before changing anything else. 

The best water temperature for coffee is between 92–96 °C (197–205 °F).
Hot enough to extract flavors properly, but not so hot that it burns the beans or tastes bitter. Lighter roasts benefit from the higher end to bring out clarity, while medium roasts can sit closer to the lower end for smoother flavors. If you don’t have a thermometer, just let water come to a boil and rest for a minute seconds before brewing. Play with it: same coffee amount and grindsize, different temperature to find your sweet spot. 

Bitterness or sourness usually comes from extraction issues, not bad coffee.
Sour coffee often means under-extraction:water passed too quickly, grind too coarse, or brew too short. Bitter coffee usually means over-extraction: too fine a grind, too hot water, or brewing too long. Ratio, grind size, water temperature, and brew time all interact, so small tweaks can balance your cup. Taste is the guide: adjust one variable at a time to hit your sweet spot. In this video, Farouq shows you how to work with the parameters to find the sweet spot of your espresso. But the principles also work for filter.

Coffee can taste different each time because small variables add up quickly.
Grind size, water temperature, brew time, and bean freshness all affect extraction. Your own palate and mood can also change how you perceive flavors. To get a more consistent cup, keep your method, ratios, and water steady, and adjust only one factor at a time.

For filter coffee, a medium to medium-fine grind works best, think the texture of coarse sand.
Too coarse and the coffee will taste weak or sour; too fine and it can over-extract, becoming bitter. Adjust slightly depending on your method and brew time: pour-over like a V60 leans medium-fine, while a Chemex can handle a slightly coarser grind. Small tweaks help you hit the flavor sweet spot every time.

A common starting point for espresso is a 1:2 coffee-to-liquid ratio.
That means if you use 18 g of coffee, aim for about 36 g of espresso in the cup.

Output can be adjusted depending on taste: less gives a more concentrated, intense shot; more gives a lighter, sweeter cup. Keep dose, grind, and extraction time consistent, and tweak one variable at a time to find your perfect balance.

Yes, we offer free shipping on orders above certain amounts.
In the Netherlands, free shipping applies to orders over €55. For Germany, Belgium, and France, free shipping starts at €100. For orders below these thresholds, or other destinations, shipping costs will apply and will be calculated at check out. 

Orders are shipped within 48 hours on business days.
If you place your order before 13:00, we usually handle it the same day. Orders placed on weekends are processed on the next business day. This ensures your coffee leaves our roastery quickly and arrives fresh, so you can start enjoying it as soon as possible. You’ll get a notification as soon as the package has left the roastery.

Yes, you can place an order for personal pickup.
You can select a pick-up location at one of our Brewbars, or visit our roastery. All the same standards apply: your order is prepared within 48 hours on business days, and you’ll get a notification as soon as it’s ready for pickup.

We did for a time, but stopped due to the paperwork and updated regulations, it effectively became a full-time job just to send a single package.

We’re now applying for new registrations so this can become an option again in the future.

If your country isn’t listed as a shipping option, it means we don’t currently ship there through the webshop.
Some countries have extra customs or logistical challenges that make standard shipping tricky. If you’re interested, we sometimes handle custom orders outside the usual countries, just reach out to us, and we can explore options. order@rumbaba.nl

Our coffee is sent out very fresh, within 1 to 10 days after roasting.
This means you receive beans at their flavor peak, with all the aromas and sweetness fully developed. Read about the 14 day resting and peakfreshness.

During the holidays, shipping can take longer than usual.
Delays are common around busy periods, so it’s wise to stock up on a little extra coffee to be safe. We recommend adding about a extra week to the normal order time to avoid disappointment and ensure your beans arrive fresh when you need them.

If your package seems lost, please email us at order@rumbaba.nl so we can help track it.
We’ll first check with the carrier to locate it. If it’s truly lost, and not due to the package not being picked up in time, we’ll refund both your order and the shipping fee.

If you want to add or change something something to your order after already paying, just email us at order@rumbaba.nl
We can adjust your order manually and will send an extra payment link to cover the additional items. This only works within a reasonable time, ideally, contact us within a few hours, because once the package has left the roastery, we can’t make changes.

Our webshop supports multiple payment methods for your convenience.
You can pay using iDEAL/Wero, PayPal, credit card, or our online gift card.

Orders placed before 13:00 on a working day are usually handled the same day. All orders are guaranteed to leave the roastery within 48 hours on working days.

Orders placed after 13:00, or on Friday after 13:00, will be processed the next working day. If your order is urgent, email us and we’ll do our best to speed it up.

No worries! If your package has been returned to our roastery after a missed delivery, please contact us as soon as possible. We can resend your order once it arrives back with us.

Please note that additional shipping costs will apply for the new shipment. Unfortunately, we cannot offer refunds for missed deliveries.

Yes, you can return your order under specific conditions. We accept returns within 14 days of purchase for non-food items only. Products must be unused, in their original packaging, and in resalable condition to qualify for a refund. Please note that coffee beans and ground coffee are fresh food products and cannot be returned due to hygiene and food safety regulations. However, if the quality does not meet our promised standards, please contact us. We will gladly offer a replacement or refund.

If you entered the wrong shipping address, please email us as soon as possible at order@rumbaba.nl, preferably within a few hours of placing your order. We’ll do our very best to update the address before your package leaves our roastery.

Once the parcel has been shipped, unfortunately there is very little we can change. If the package cannot be delivered or is returned to us, we’re unable to offer a refund. However, we can resend it once it arrives back, with additional shipping costs.

Yes, absolutely! If you prefer not to email, you’re always welcome to visit one of our locations and speak with us in person, we’re happy to help. You can also reach out via WhatsApp for quick and easy communication. And if you’re feeling old-school or romantic, feel free to send us a love letter ;) However you choose to contact us, we’ll do our best to respond as quickly as possible and assist you.