Batavia blog: Cold drip coffee in the Netherlands

Every Tuesday we take you with us, in the world of Batavia Dutch Coffee. Previous week you could read how our adventure started. Today, we will discuss all the obstacles we ran into when trying to bring cold drip coffee – which is what Dutch coffee is usually called outside of Asia – to the Netherlands.

Testing, a lot!

After the idea started to enter our minds in India, we couldn’t wait to start working on it once we returned to the Netherlands. During the testing phase, we realized at least one thing: not being able to read Korean or Chinese was highly distressing. So, we had to trust our taste buds and test a lot of different coffees! After receiving all the instruments needed to start making the coffee, the testing phase began for real. Putting it nicely, not all coffees we developed were amazing, but we quickly realized that we were only drinking Cold Drip Coffee. This made us feel confident to work even harder.

The first cold drip bottles

Once we truly entered the world of specialty coffees we came to the conclusion that there was so much more to offer. The first cold drip coffees we produced were made solely with wooden instruments and had an expiration date of about three weeks. The expression “hit the ground running” nicely describes our strategy at that point. While we had just enough capacity to produce a couple of bottles we tried selling the coffee right away.


Right after we found our first customers, we decided to build a prototype for a bigger production. The resulted in a monster production of about 20 liters of coffee per batch. A few weeks later we realized even this would not be enough. Nowadays we drink about this much coffee at the office a week.

To be continued…

kruidige chiapudding

Spicy Chia pudding with Santuario

Healthy Chia pudding with Batavia Dutch coffee. This is an easy to make detox-recipe. Chia seeds are a fantastic superfood with loads of benefits. Combine this with our tasty Santuario coffee to get a lovely breakfast, which even is vegan! The Colombian Santuario grows in the Cauca region at a 1750 – 2100 meter height. The Santuario has a powerful, spiced taste and acidity. Santuario can very well serve as basis for a classic ice coffee or, as in this case, for a cold desert! Santuario coffee is generally liked by fans of strong espressos. Fit girl and food blogger Fit with Lien introduced the following recipe with Santuario and ginger. When you feel like having Spicy Chia pudding with Santuario for breakfast, please consider preparing it the night before. The taste is best when chilled for a night. Without further ado, this is how you can make Spicy Chia pudding with Santuario at home!

What do you need?

  • 30ml of Batavia Santuario
  • 2ts of chai seeds
  • 125ml almond milk
  • 1 apple
  • 1 cooked beetroot
  • ginger powder
  • turmeric powder

How to make this Spicy Chia pudding with Santuario?

Step 1: Mix the chai seeds with almond milk and coffee

Step 2: Cut the apple and beetroot into tiny pieces and add to the mixture

Step 3: Add ginger- and turmeric powder for flavour. Be careful not to add to much!

Step 4: For extra sweetness, consider adding stevia.

Step 5: Place the mixture into the refrigerator and leave it there overnight. The next morning a wonderful pudding is waiting for you in the refrigerator.

Why Chia seeds?

Just a quick summery of the benefits of chia.

  • Chia seeds contain antioxidants, which is good for a smooth skin.
  • Chia seeds are packed with fibbers. This is good for your digestive system.
  • There are omega-3 fatty acids in Chia. Very important for the heart and blood vessels!
  • Chia seeds reduces the risk of type 2 diabetes.
  • Chia seeds lower your blood pressure.
  • Chia seeds have an anti-inflammatory effect.
  • Chia seeds increase bone and teeth strength.
  • Chia seeds are very good for athletes.


Mocha Ice Coffee with Santuario Dutch Coffee

With Bavaria Dutch coffee, a ton of recipes can be made! For instance, this delicious mocha ice coffee. Made with our Santuario Dutch Coffee, which serves as a perfect base for an ice coffee.  An ice coffee can be a delightful addition to your breakfast, as snack or for on the go. Santuario has a powerful spiced taste. The coffee can be characterized by its deep rich taste of green spices and nuts. When considering to make this Ice coffee, freeze the bananas and coconut milk the night before. The taste is best when these ingredients are used frozen. After blending, taste if the ice coffee is sweet enough. If not, add a bag of vanilla sugar or two table spoons of honey. Without further ado, this is how you can make mocha ice coffee with Santuario at home! A special thanks to for the recipe.

What do you need?

  • 100ml of Batavia Santuario
  • 1 can (400ml) of coconut milk
  • 2 ripe (frozen) bananas
  • 1 ts of cocao powder
  • 2 ts of caramel syrup

How to make mocha ice coffee?

Step 1: Place the coconut milk in the refrigerator. Peel the bananas, cut them into pieces and place them in a plastic bag. Place the bananas in the freezer for at least 4 hours or just leave them there overnight. If you didn’t have time to freeze the bananas, add ice cubes to the recipe. If using ice cubs, first check if your food processor is capable of crunching ice.

Step 2: Take the coconut milk out of the refrigerator and gently scoop a couple spoons of thick mixture out of the can. Save the thick mixture for later. Place rest of the coconut milk in the blender.

Step 3: Add the bananas, coffee and cacao into the blender and mash into a thick smoothie. Divide over two glasses. Place the thick coconut mixture you left aside on top of the smoothie and add some extra caramel syrup. You can also add pieces of chocolate or chocolate sprinkles for extra flavor. Not a big fan of Cocos milk? In that case, use whole milk (300ml) instead.


Coffee Cheesecake with Santuario

Coffee Cheesecake is a delightful, sweet desert. An ultimate self-spoil moment, made extra special with Batavia Dutch Coffee! Cook the coffee until 2-3 tables spoons of coffee syrup are left over. Mix the syrup with whipped cream and cream cheese to give a delicious coffee taste to your cheesecake. The Santuario coffee is perfect for this. The Colombian Santuario grows in the Cauca region at a 1750 – 2100 meter height. The Santuario has a powerful, spiced taste and acidity. Santuario can very well serve as basis for a classic ice coffee or, as in this case, for a cold desert! To serve the coffee cheesecake in a glass, you will need cream cheese, whipped cream, sugar, biscuits and cocoa powder. In six simple steps you too, can make this delicious desert. Without further ado, this is how you can make Coffee cheesecake with Santuario at home! A special thanks to for the recipe.

What do you need?

  • 150ml of cold coffee
  • 3ts cane sugar
  • 250ml whip cream
  • 750gr white coarse sugar
  • 1 bag of vanilla sugar
  • 200gr fresh cream cheese
  • 6 Café noir cookies
  • 1ts cocoa powder

How to make this Coffee Cheesecake?

Step 1: Pour the coffee into a cooking pan and add the cane sugar to it. Leave the mixture cooking on high heat until you get a syrup. Let the mixture cool down afterwards.

Step 2: Whisk the whipped cream and sugars together. Add cream cheese and whisk until the mixture gets hard.

Step 3: Add the cooled down coffee syrup and mix until it gives a marble-like effect.

Step 4: Crumble the cookies and divide over the cups.

Step 5: Spread the cheesecake mixture on top of the cookie crumbles in the cups.

Step 6: Let the cups rest in the refrigerator.

Additionally, you could go the extra mile by adding a topping. For instance, a bit of whip cream, chocolate syrup, forest fruits or cinnamon. Adding a delicious topping really makes this desert great!


Spiced pancakes with Santuario Dutch Coffee

These spiced pancakes with Santuario are ideal for a relaxed Sunday morning. Of course, pancakes are always a good idea but with Batavia Dutch Coffee they become extra tasty. Batavia’s santuario Coffee has a powerful and spiced taste, which is really noticeable in this recipe. Santuario coffee is generally liked by fans of strong espressos. The single estate Arabica coffee belongs to the red Bourbon Caturra variety and comes from the Santuario farm. Without further ado, this is how you can make spiced pancakes with Batavia’s Santuario Coffee at home! A special thanks to for the recipe.

What do you need?

  • 120ml Batavia Santuario Coffee
  • 2 eggs
  • 45gr brown sugar
  • 125ml Greek yoghurt
  • 60ml sunflower oil
  • 175gr flour
  • 1ts baking powder
  • 1ts mixed spice
  • a pinch of salt
  • maple syrup

How to make spiced pancakes with Santuario?

Step 1: Mix the eggs and sugar in a bowl. Add Yoghurt, coffee and sunflower oil and blend everything together.

Step 2: Add the flour, baking powder, spices and salt and mix everything together with a spatula. The batter doesn’t have to be fantastically smooth.

Step 3: Heat a flat frying pan. Place two table spoons of batter in the pan and bake the pancakes until air bubbles are visible on the top of the pancake (usually visible in about a minute). Turn the pancake carefully and bake for another minute. Quick tip: In a large frying pan, multiple pancakes can be baked at once. Please note that the pancakes can get to dark very easily. This is due to the added sugar, which burns easily. Also, the added coffee gives the pancakes a darker color than your average pancakes. If you are using a frying pan with a good non-stick coating, then extra sunflower oil is needed as there is already oil in the batter.

Step 4: Repeat previous steps until the desired number of pancakes is created. Place the finished pancakes on a plate in the oven to keep them warm.

Step 5: For the finishing touch, add maple syrup on top before serving.



Almond and Banana Smoothie with Limu

Feel like having a banana smoothie full of vitamins? Try this banana smoothie with almond and our Limu, giving you a nice energy boost. It’s a quick and easy to make recipe, a real wake-up call. Limu coffee has a traditional coffee taste, characterized by pure chocolate and caramel flavors. Additionally, a hint of spices and flowers is noticeable. The smoothie tastes best when frozen bananas are used. So, keep this in mind if the bananas still need to be frozen beforehand. Almond paste is available in bio-shops or the bigger supermarkets. If you don’t find the smoothie sweet enough, honey can be added. Without further ado, this is how you can make an Almond and banana smoothie with Batavia’s Limu Coffee at home! A special thanks to for the recipe.

What do you need?

  • 250ml Batavia Limu Coffee
  • 2 frozen bananas
  • 300ml almond milk or chocolate almond milk
  • 2 ts almond paste
  • 3 ts oatmeal
  • 1 bag of vanilla sugar
  • honey (if necessary)

How to make an almond and banana smoothie with Limu?

Step 1: Slice the banana in pieces. Place the banana pieces, almond milk, almond paste, oatmeal and vanilla sugar in a blender and mix. If non-frozen bananas are used, add ice cubes to the mixture.

Step 2: For extra sweetness, add honey. If you really have a sweet tooth, use almond milk with chocolate flavor. The smoothie is best served as cold as possible. A quick tip is to place your glass in the refrigerator before serving, so the smoothie can be drunk from a cold glass. Are you feeling like being creative? Then try to make the almond paste yourself. Chop 200gr of almonds in a food processor, add 1ts of salt and 50ml of sunflower oil. Blend all ingredients into a smooth paste. You can find this recipe and more delicious recipes on


Chocolate muffins with Santuario

Chocolate and coffee go hand in hand. So, why not make delicious chocolate muffins mixed with coffee? A real culinary delight, for both chocolate- and coffee lovers. Muffins are wonderful as a desert or as a delightful snack for on the go. Mixing it with Santuario cold brew coffee will make this already great snack even more amazing. Santuario is a powerful and spicy coffee blend, making it perfect for a muffin recipe. The coffee is characterized by its deep rich taste of green spices and nuts. Additionally, the high acidity gives the coffee a wine like taste.

Without further ado, this is how you can make Chocolate muffins with Santuario at home! A special thanks to for the recipe.

What do you need?

  • 100ml Batavia Santuario Coffee
  • 2 large eggs
  • 150gr cane sugar
  • 100ml sunflower oil
  • 200ml Greek yoghurt
  • 200gr flour
  • 3ts cocoa powder
  • 1ts coffee powder
  • 1ts baking powder
  • 100gr pure chocolate
  • muffin baking tin
  • muffin cups

How to make chocolate muffins with Santuario?

Step 1: Preheat the oven to 180˚C, grease muffin cups and place them in the baking tin.

Step 2: Mix the eggs and sugar until foamy. Add sunflower oil, the Santuario coffee, yoghurt and mix all ingredients with a blender.

Step 3: Use a spatula to blend the flour, cocoa powder, coffee powder and baking powder trough the batter. Break the chocolate bar into tiny pieces and add half of the bar to the batter.

Step 4: Scoop the batter in the muffin cups and spread the rest of the chocolate pieces on top. Place the muffins in the baking tin and put in the oven.

Step 5: Bake the muffins for about 20-25 minutes. Afterwards, gently place a cocktail stick into the muffins to check if the muffins are done. If the cocktail stick is still dry after taking it out of the muffins then your muffins are done. If not, leave them in the oven for another 2-5 minutes.


Batavia Coffee

Batavia Coffee: How it all started

It is now almost three years ago that Jits and I started our adventure together, trying to bring Dutch Coffee back to the Netherlands. Ever since 2014 we experienced some great things together, but starting a blog kind of slip our mind during all the exiting things we had planned. So, from now on we would like to include you in our adventure, telling you all about our journey and experiences making Batavia Coffee. If you want to be notified when a new blog is placed, then follow us on Facebook. All new blogposts will be added there. In this fist blog, we will discuss how it all started. Taking you all the way back to the summer of 2013. During his study in South-Korea, Jits discovered ‘Dutch Coffee’ at an airport. The black ice coffee, served in large glasses looked didn’t look Dutch at all, yet the salesman was convinced that it was a typical Dutch drink!

The 17th century

Arriving at the city of Seoul, Jits discovered that the small coffee place at the airport wasn’t the only spot in Asia where black ice coffee was sold, represented as typically Dutch. Eventually, Jits got curious and went to try the drink himself. As a fan of black warm coffee, he found that the black ice coffee was perfect for his taste. The owner of one of the coffee places Jits visited, told him that the coffee was named after the original brewing method founded by Dutch merchants in the 17th century.

Extremely sweet

After finishing his study in Seoul, Jits travelled to India where he met up with me. Together we started working for an IT-company there. In no-time the idea developed to start our own company together. As huge coffee lovers, it wasn’t always easy to get a decent morning coffee in India. During work, our colleagues usually drank thee and the streets were dominated with street carts selling Chai. They did sell ice coffee in bars and restaurants but it was usually made by using a bag of instant coffee decorated with vanilla ice cream on top. It was at an incredibly warm day that Jits told me about his coffee experiences in South-Korea. At that moment we decided that, after nearly three centuries, Dutch Coffee deserved a comeback in the Netherlands.

Batavia Coffee in the Netherlands

We started preparing during our stay in India so that we could launch Dutch Coffee right after arriving back in the Netherlands. We reserved and contacted every supplier of Dutch coffee we could find. Eventually, we found a match with a company called Tiamo. They make both classic Japanese coffee as modern Dutch Coffees. After months of e-mailing the company back and forth with the company we ordered our first shipment which was ready for us upon our arrival in the Netherlands.

To be continued…