Batavia Blog: Coffee lovers discovering Batavia Coffee

After the great Christmas market success, we were ready for a bigger audience. It was time to introduce Batavia Dutch coffee to all coffee lovers in the Netherlands. This week, we would like to take you with us to our very first Amsterdam Coffee Festival!

Amsterdam Coffee Festival

Packed with renewed enthusiasm, but still with way too little capacity, we started with the preparations for the Amsterdam Coffee Festival. We bought our first full palette of coffee bottles and produced 400 litres of coffee with our 20 litre prototype batch. With the help of family and friends, we bottled our first “big” batch of a 1000 bottles.

The coffeelovers of the Netherlands

In 2015, we realized that even coffee enthusiasts were still sceptical about drinking cold coffee. A lot of them had never even consumed black ice coffee before. Or worse, confused different brewing methods to prepare black ice coffee with each other.

If it ain’t Dutch, it ain’t much!

During “Business to Business Friday” we found that a lot of (coffee) companies were highly excited about our coffees. Although our stand was placed mildly inconvenient we got a lot of visitors forwarded from other exhibitors. Additionally, our balloons and shirt branded with the text “if it ain’t Dutch, it ain’t much” proofed to be a huge success too! Mom and dad were dragged to our stand so the kids could receive a balloon, leading the parents right in to a nice conversation with us ;).  About half way through the day, not a single child could’ve been spotted without a balloon.

Conquering the Netherlands

On Sunday, we were left with just one concern, not handing out too much coffees leaving us empty handed. Eventually, we ended up selling about 900 bottles! We then realized it was time to develop a strategy that would conquer the Netherlands.

To be continued…

Delicious coffee mousse cake with Limu

This delicious coffee mousse cake with may, at first sight, look dedicated to the advanced baking masters. However, we promise you that less obsessed foodies can easily make this delicious cake too, by following the questions below carefully. Our Limu coffee adds a nice subtle coffee flavour to the recipe. The Ethiopian Limu tastes just like traditional coffee that contain dark chocolate flavour. Which is exactly why it combines this well with chocolate in this recipe. Without further ado, this is how you can make this delicious coffee mousse cake with Limu at home! Also, check out our other recipes here

What do you need?

For the cake layer:

  • 110gr butter on room temperature
  • 150gr of pure chocolate
  • 3 eggs, egg whites and yoke separated
  • 100gr of fine crystal sugar
  • 8gr of cacao powder
  • salt

For the coffee mousse:

  • 2 egg yokes
  • 100gr of sugar
  • 12gr of corn starch
  • 160ml warm milk (heated to about 25 degrees)
  • ½ tb of vanilla extract
  • 3 gelatine leaves
  • cold water
  • 250gr of whip cream

How to make coffee mousse cake?

Step 1: Grease a spring cake tin with a length of about 20cm and place baking paper inside.

Step 2: Heat the oven to 180 degrees celcius.

Step 3: Melt the chocolate and butter “au-bain marie” (add butter and chocolate in a bowl that fits inside of a pan. Add a layer of water in the pan and let it cook. Make sure that the bottom of the bowl doesn’t hit the water). Let it cool.

Step 4: Take the bowl out of the pan and add egg yolks.

Step 5: Add cacao powder and salt.

Step 6: Hustle the eggs with an electric mixer. Carefully add the sugar until the mixture hardens.

Step 7: Use a spatula to scoop the egg whites through the chocolate mixture.

Step 8: scoop the batter in the baking tin and bake for about 25 minutes.

Step 9: Let it rest.

Step 10: Continue with the coffee mousse by placing the gelatine leaves in cold water.

Step 11: Mix the egg yolks with the sugar and stir the corn starch.

Step 12: Add the warm milk and stir into a nice mixture.

Step 13: Place the mixture into a saucepan on low heat and cook until the mixture thickens.

Step 14: Take the saucepan off the heat and stir the Limu Coffee and vanilla through the mixture. Again, let it rest for a minute.

Step 15: Add the whipped cream with a spatula to the coffee mixture.

Step 16: Put the gelatine with a tablespoon of water into a saucepan on high heat and let it dissolve. Stir it through the mousse.

Step 17: Spread the mousse over the cake tin and smoothen it with a palette knife.

Step 18: Place in the refrigerator for at least 4 hours.

Step 19: Sprinkle cacao powder on top of the coffee mousse cake.


Coffee Martini with Butterscotch Schnapps

Martini is one of the most delicious and famous cocktails in existence. The original Martini was made out of Gin and Vermouth. But since everybody is free to experiment with it, in every way they want to, hundreds of Martini recipes are in existence, nowadays. Out of all these recipes, we think we found the most special! A Coffee Martini with Butterscotch Schnapps. This cocktail is recommended for everybody that feels like enjoying a nice Martini and simultaneously needs a wake-up call. We use our very own Yirgacheffe for this particular drink. The Yirgacheffe is an unwashed coffee, with part of the pulp still attached to the bean while drying. This gives the coffee a vigorous and fruity character. Butcherschotch or ‘boterbabbelaars’ in Dutch, is sweet tasting candy, made from butter and sugar. For Butterschotch Schnapps, rum and vanilla are added to the mixture. A sweet drink, that in combination with Vodka and Batavia Dutch coffee is transformed into the ultimate Coffee Martini. Without further ado, this is how you can make Coffee Martini with Butterschotch Schnapps at home! Also check out our other recipes here

What do you need?

  • 50ml of Vodka. We used Beluga Vodka but Grey Goose is also delightful.
  • 30ml of Yirgacheffe Coffee.
  • 15ml of Butterschotch Schnapps
  • Additionally: 15ml of coffee liqueur
  • Ice cubes

How to make a Coffee martini?

Step 1: Place a Martini glass the refrigerator, so you can serve the Martini in a cold glass.

Step 2: Mix Vodka, Yirgacheffe and butterschotch Schnapps together with ice cubs in a cocktail shaker. Make sure that your ice cubs come straight from the freezer.

Step 3: “Shake it like a polaroid picture”

Step 4: Pour the mixed Martini, without the ice cubes in your cold Martini glass. Try to keep the ice cubes in the shaker by using a strainer.

Step 5: Decorate your coffee Martini with three coffee beans.

Step 6: If you like some variation, add 15ml of coffee liqueur to the mixture. Different flavours of coffee liqueur are in existence, you can experiment in every way you like.


Chocolate coffee balls with coconut

After making this delicious snack it’s smart to store them in the freezer. Not only to delay the expiration date, but also because otherwise you will probably eat them all at once. They are that good! For this recipe, you can pick between all of Batavia’s Dutch coffees namely, Yirgacheffe, Santuario and Limu. However, staffs pick would be Limu. Limu coffee has a traditional coffee taste, characterized by pure chocolate and caramel flavors. A delicious coffee which is good both pure and in combination with chocolate. The Limu is grown in the shade of the forest Beletta in the Limu region in Ethiopia. The combination of coffee, chocolate, nuts and coconut in this recipe makes these balls a delicious snack to enjoy with your coffee. You can also eat the chocolate coffee balls served as desert or after a workout! Without further ado, this is how you can make Chocolate coffee balls with coconut at home! Thanks to momshealthyfoodblog for the recipe.

What do you need?

  • 100gr of nuts
  • 30 gr coconut rasp
  • 60 gr of coconut oil
  • 3 ts of Limu Coffee (or any other Batavia Coffee)
  • 1 bar of melted chocolate (at least about 80% pure)

How to make these chocolate coffee balls at home?

Step 1: Add the nuts, coconut rasp, coconut oild and Batavia coffee in a food processor. Do not grind until fully smooth, try to keep a bit of a bit.

Step 2: Melt the chocolate bar in a pan.

Step 3: Take the mixture out of the food processor and turn into small balls.

Step 4: Whip the coffee balls through the melted chocolate and place them on a plate.

Step 5: Additionally, you could decorate the balls with nuts.

Step 6: Place the balls in the freezer and give the chocolate time to harden. You can either leave them there or take them out afterwards. Or you place them into the refrigerator (at your own risk of course ;)).


Batavia Blog: Black ice coffee on the Dutch market

Every Tuesday a new Batavia Coffee blog appears, in which we take you with us in the world of Dutch Coffee. Last week you could read that we tested over a hundred specialty coffees to finally get a selection of six flavors! In today’s blog, we discuss how we used the opinion of the Dutch public to decide which three of the six flavors was best for Batavia. At Hoog Catherijne, a well know shopping plaza in the center of Utrecht, we let about 600 Dutch citizens taste the different flavors. Also, check out our inspiring recipes with black ice coffee here

Black ice coffee suits the customer’s palate

After extensive testing and tasting on our own, we decided it was time to test what flavors the Dutch citizens would be most interested in. Through a startup platform in Utrecht we were invited to create a pop-up store at Hoog Catherijne. This was the first event at which we could sample big amounts of coffee to the Dutch public. We tried our best to use this possibility to connect with as much people as possible.

That looks nice!

With a specific goal in mind and a planning that only displayed ‘to do’s’, on reaching the weekend we almost forgot to sleep. At 23:00, the day before opening our pop-up store, we found it necessary to create a bar completely made out of wood, because it would make our playground look slightly better. Eventually, we left home heading for Hoog Catherijne the next morning without any sleep. We survived the first day being barely able to still stand on our feet, but what a successful day it was. A lot of Dutch citizens turned out to be curious about Dutch Coffee Makers and came to ask how the black ice coffee received its name in Asia.

Six hundred tasters

The second day turned out to be a huge success as well. Leaving us with most of our palettes empty. At the end of the weekend about six hundred people tasted our coffee. The flavors from which most coffees sold at the end of the weekend served as an indicator for the coffees we ended up selecting as the final three, namely the Limu, the Santuario and the Yirgacheffe.

Ice coffee on a Christmas market?

Since the start of our company people kept saying that the Netherlands doesn’t have the climate to favor black ice coffee. We did not agree and used their feedback as a motivation to prove them wrong. We decided to sell our coffee at the Christmas market in Leiden. If our coffee could sell at temperatures below zero, then we would probably be ready to sell it in the Netherlands during the winter months too!

To be continued…

koffie brownies

Coffee brownies with Limu and pure chocolate

By now we started to wonder, is there something that doesn’t taste good with coffee, especially with Batavia Dutch coffee?! The variations are endless! What do you think of delicious brownies, made with our Limu coffee? For this recipe, we combine two of life’s biggest pleasures namely: coffee and chocolate. Limu coffee has a traditional coffee taste, characterized by pure chocolate and caramel flavors. Limu is grown in the shade of the forest Beletta in Limu region in Ethiopia. The Limu is characterized by traditional coffee flavours in which dark chocolate and caramel are recognizable. A delicious coffee to enjoy pure or to combine with chocolate, as we do for this recipe! By cooking the coffee into a syrup and adding it to the mixture, the brownies will give a delicious coffee flavor. Without further ado, this is how you can make coffee brownies with Limu and pure chocolate yourself! A special thanks to for the recipe.

What do you need?

  • 150ml of cold water
  • 1ts of cane sugar
  • 85gr of pure chocolate
  • 115gr of butter
  • 3 large eggs
  • A sniff of salt
  • Self-raising flour
  • 1 t of cacoa
  • 1 ts of cardamom
  • 1 ts of cinnamon powder
  • 1 ts of ginger powder

How to make coffee brownies?

Step 1: Heat the oven to 165 degrees Celsius and place a piece of baking paper in a baking tin with a length of about 22cm.

Step 2: Put the coffee and a table spoon of sugar into a pan at high temperature and let it cook until you are left with about two table spoons of coffee syrup.

Step 3: Chop the chocolate into pieces and add, together with the butter, into the pan with the coffee syrup. Let the mixture melt on low temperature.

Step 4: Whisk the eggs together with the sugar into a foamy white substance. Usually this will take about 10 minutes. While doing this, add the melted chocolate mixture to the substance.

Step 5: Strain the flour on top of the substance and gently mix with a spatula to keep the substance spongy. Pour the substance in the baking tin and place in the oven.

Step 6: Bake for about 25 – 30 minutes. Afterwards, take out of the oven and use a skewer to check if the cake is ready. If the skewer can pierce through the cake without getting sticky, your cake is ready.

Step 7: Let the brownies cool. Mix the cacoa with spices and sprinkle the brownies with it. Cut into 16 pieces and you are done!


Yirgacheffe gin tonic with mango and lemon

Gin tonic is the favourite cocktail for many. By adding Yirgacheffe to the mix a refreshing and surprising cocktail arises. The Yirgacheffe gin and tonic with mango is something you absolutely have to try. Yirgacheffe is a fruity and complex coffee that is well appreciated by the specialty coffee lover. The Yirgacheffe bean is named after a world-famous coffee region in Ethiopia. The coffee grows at an altitude between 1850 and 2000 meters. Yirgacheffe belongs to the Mixed Heirloom variety. The Yirgacheffe is an unwashed coffee, with part of the pulp still attached to the bean while drying. The coffee has a very pronounced fruity character. Giving it a very good taste, combined with fruit. So, we are keen to do in this recipe! The mango and lemon leaves make this special gin and tonic perfect! Don’t feel like consuming alcohol? You can also make a delicious mocktail variation! Without further ado, this is how you can make a Yirgacheffe gin and tonic with mango and lemon yourself!  Also, check out our other recipes here

What do you need?

For the mocktail:

  • 200ml of tonic
  • 50ml of Yirgacheffe
  • Slices of mango
  • Lemon leaves
  • Ice cubes

For the cocktail:

  • 50 ml Gin

How to make this Gin tonic?

Step 1: Pour the tonic and Yirgacheffe in a glass with ice cubes

Step 2: Cut a couple of slices of the mango and add these, together with the lemon leaves, to the coffee

Step 3: For the alcoholic cocktail, add gin to the mix.

Gin and tonic

Gin is made with juniper. Additionally, “botanicals” are added to the mix, such as: licorice, coriander, angelica and cinnamon. Every gin has its own composition and taste. Gin itself however, is rarely drunk pure. The combination with tonic is the most popular. Gin and tonic is a mix that people have been drinking for centuries. The combination with Yirgacheffe provides a refreshing twist!


Coffee Pie with caramel and Limu

This coffee pie with caramel and Limu is finger liking good. The Ethiopian Limu tastes just like traditional coffee that contains chocolate and caramel flavor, mixed with a touch of lemon. It’s a delicious coffee on its own or combined with chocolate, which is exactly what food bloggers Marleen and Hannah from did. They recently tried our coffees and got inspired. One of the recipes they made with our coffees was this delightful recipe.  Without further ado, this is how you can make this coffee pie with caramel and Limu yourself!

What do you need?

  • 200ml of Limu coffee
  • 200gr of café noir cookies
  • 360gr of pure chocolate
  • 240ml of whipped cream
  • 1 can of concentrated milk
  • 3 “kletskoppen”, crunched

How to make this coffee pie with caramel and Limu?

step 1: Start by removing the lit of the condensed milk and place it in a large pan filled with water, heating it just enough to reach the boiling point. Place a cover over the pan and leave it to rest for about three hours. Take an occasional peek inside the pan to see if there is still enough water inside.

Step 2: Crunch the coffee noir cookies in a food processor and add butter. Use the mixture as bottom for the cake and press it down gently with the back of a spoon. Afterwards, place in the fridge.

Step 3: In the meantime, heat the whipped cream and coffee in a pan (make sure it doesn’t boil).

Step 4: Break the chocolate into pieces and place inside a bowl. Pour the coffee-whipped cream mixture on top of the chocolate pieces and stir with a wooden spoon until all pieces are melted.

Step 5: Pour the mixture of coffee whip cream and chocolate on top of the cake bottom and place back into the fridge.

Step 6: Take the can of condensed milk of out of the pan and leave it to rest for a couple of minutes. Spread the caramel over the crunched “kletskoppen”.


Specialty Coffee

Batavia blog: The world of specialty coffees

Every Thursday a new blogpost is added to the Batavia Coffee Blog, in which we take you with us on our Dutch coffee adventure! In the previous weeks, you could read how it all started and which obstacles we had to overcome to bring Cold Drip Coffee onto the Dutch market. Today we will discuss how we selected the current Dutch Coffee flavors for Batavia coffee. A whole new world opened up for use while testing specialty coffees. Also, check out our recipe page for some inspiring recipes made with Dutch Coffee.

Specialty Coffees

A bag of Sidamo coffee beans received from a Belgium specialty coffee brewer in Breda, introduced us to the world of top-notch coffees. Although we have always been big fans of trying new coffees, never before had we tasted a light roasted, fruity specialty coffee. The Sidamo, as a Dutch Coffee, was so sweet and full of fruity flavours that it kind of tasted like roosvicee!

Expanding our range of flavours

Although we were deeply enthusiastic about Sidamo, we realized not everybody could appreciate the fruity taste of the coffee. After expanding our knowledge of specialty coffee flavours, we realized offering different coffee flavours was required to meet the needs of all coffee lovers. This resulted in three different bottled Dutch Coffees.

Testing, experimenting and discussing

In the months that followed, we tested every specialty coffee we could get our hands on. In total, we’ve probably tested over a hundred coffees prepared as Dutch coffee. We even tested them using different brewing methods. Eventually, after long tasting sessions, we selected six different coffee types that caught our interest. A coffee from brazil, a coffee from Colombia, an Indonesian coffee and two Ethiopian coffees. Out of these six coffees we selected three coffees, which we thought, were most suitable for the Dutch consumer.

To be continued…


Oatmeal with red berries and Yirgacheffe

Coffee Oatmeal is a super healthy breakfast to start your day with. Of course, a cup of coffee in the morning is essential too. So, combining these two seems like a no brainer! Fit girl and food blogger Fit with Lien, created this tasteful recipe with Yirgacheffe Batavia Dutch coffee. The Yirgacheffe is an unwashed coffee, with a part of the pulp still attached to the bean while drying. This gives the coffee a vigorous, fruity character which makes it wonderful to combine with fruit, making the red berries in this recipe worth the addition. Without further ado, this is how you can make oatmeal with red berries and Yirgacheffe at home!

What do you need?

  • 50ml Yirgacheffe Batavia Dutch coffee
  • 50gr of oatmeal
  • 125ml mild yoghurt
  • 1ts of stevia
  • 50ml of water
  • 150gr red berries (frozen)

How to make Coffee oatmeal with red berries and Yirgacheffe?

Step 1: Place the oatmeal, coffee and water in the microwave together, at 600 watts. Leave it in there for about 3 minutes, making the oats nice and thick.

Step 2: Add the yoghurt and a tablespoon of stevia. Place the red berries on top.

Step 3: Want to try something else? Use oat milk or almond milk instead of water and yoghurt. To top it off, replace the red berries for bananas and raisons. For the true connoisseurs among us, add pieces of dark chocolate!

Why oatmeal?

Just a quick summery of the benefits of oatmeal.  

  • Oatmeal is full of vitamins and minerals
  • Oatmeal contains a lot of antioxidants
  • Oatmeal is a great source of protein
  • Oatmeal is gluten-free
  • Oatmeal contains very little sugar
  • Oatmeal keeps you satiated for a longer period of time
  • Oatmeal contains LDL cholesterol lowering qualities
  • Oatmeal lowers the changes on cardiovascular diseases