Laatst bijgewerkt op: 19/04/2026
The national Ceramics Museum Princessehof will present a major exhibition on coffee starting in October 2026. Titled Koffie?, it reflects on the role of the Netherlands in the history of this globally beloved beverage. With dozens of coffee pots, faucet jugs, mugs and tableware, the exhibition takes visitors through stories of trade, exchange and daily coffee rituals.
The exhibition shows how coffee symbolizes conviviality, comfort and togetherness, but is also inextricably linked to exploitation, power relations and human suffering. Ceramics are the common thread here, as a silent witness to centuries of coffee culture. The exhibition includes a Japanese tap jug from the 18th century, alongside Dutch Design and a dashing rococo coffee pot made of Delft pottery. Together, these objects tell the story of exchange between Asia, the Arab world and Europe, and of the Netherlands as a coffee country with diverse traditions, from the Turkish coffee house to the office coffee maker.
Wanted
To fill out the exhibition, the Princessehof is appealing to the public. Among other things, the museum is looking for a children’s coffee service, preferably with accompanying stories. How was it played with, was it actually drunk from, and what memories are still alive within the family? In addition, the museum is curious about the ultimate coffee experience: what material do you prefer to drink coffee from, and why? Is it thin porcelain, sturdy pottery, glass or a disposable cup, because of taste, feeling or context?
Dinnerware saved via stamps or points, for example from DE, Kanis en Gunnik, Melitta, Van Nelle or Nutroma/Nutricia, are also welcome. Finally, the museum likes to hear stories about coffee to go, with special mugs or cups that recall a journey, on the road by train, plane, boat or camper.
Comments, preferably with photo, can be sent to [email protected] until Feb. 1, 2026.
On February 21 and 22, 2026, the Chocolate Festival Amsterdam will once again take place in the Beurs van Berlage. The festival will focus on cocoa, chocolate and the stories behind the product, with attention to origin, craft and sustainability.
Visitors can meet international chocolate makers, participate in activities for young and old, and be inspired by a broad culinary program. Tastings and master classes will also be held during the festival, in which makers will delve deeper into the taste, processing and applications of cocoa.
New in 2026 is the so-called Pairing Square. Here, combinations of chocolate with coffee, tea, wine, whiskey and cheese, among others, will be presented. The pairing zone focuses on exploring flavor similarities and contrasts between cocoa and other products.
The Chocolate Festival Amsterdam targets a wide audience, from curious consumers to professionals and lovers of coffee, tea and chocolate.
More information and tickets can be found at chocolatefestival.amsterdam.
Once again, KTC visited the Horecava this year. In addition to the many familiar faces, brands and companies, we noticed a few nice innovations.
INNO is a single-serve specialty drip coffee that can be used without a coffee maker. The coffee is contained in an individually packaged filter that is placed directly on the cup and poured with hot water. This makes it possible to easily brew filter coffee, for example in the office, on the road or while traveling. The coffees are roasted by Rotterdam-based Giraffe Coffee Roasters.
Jetdrinks introduces MILBOK® Double Milk, a new dairy product inspired by the milk used in barista competitions.
MILBOK Double Milk is made by removing water from two liters of milk, creating one liter of concentrated milk. The final product contains 5.5 grams of protein and 5.0 grams of fat per 100 milliliters. This results in a creamy texture, stable microfoam and enhanced natural sweetness, with no added sugar or syrups.
The milk has a shelf life of six months at room temperature. With this, MILBOK targets applications that involve storage space, waste and workflow. The product consists of 100 percent cow’s milk and contains no stabilizers, additives or preservatives. In use, the milk is intended for such applications as flat whites, iced lattes, matcha and hot chocolate drinks.
MILBOK is being developed by BeFood, an international dairy company founded in 2014 by a team from the Czech Republic and China. The company started in Asia and expanded to Europe in 2023, focusing on specialized dairy solutions for professional applications.
milbok.eu / distribution jetdrinks.co.uk
KESATAY introduces a liquid tea extract that allows traditional Moroccan mint tea to be prepared quickly and consistently. The product aims to make the classic mint tea experience accessible to modern applications without losing the character of the beverage. For a good Moroccan mint tea, green tea is normally brewed and infused with fresh mint, then sugar is added. Since this process is difficult to carry out on a per-cup basis, KESATAY offers a practical solution for this.
KESATAY consists of a concentrated extract of mint tea that is mixed with hot water. This allows the tea to be served in a short time while preserving flavor and experience. The product is available in variants with and without sugar and targets both catering and home use. In addition to the hot variant, an iced tea variant is also available.
Brother and sister Maarten and Dieuwertje are marketing Ube powder in the Netherlands with their brand Big Moca. Ube is a purple yam from the Philippines. Although sometimes mistaken for purple sweet potato, ube has its own character: a creamy texture and a soft, natural sweetness with subtle flavors of vanilla and nuts.
Big Moca’s Ube is dried using only air which maintains its purple color and ensures quality. Ube is rich in fiber and high in antioxidants. Ube can be perfectly paired with an espresso or with matcha for a visual and tasty effect!
Big Moca supplies Ube Latte powder, Ube concentrate and Ube Ice Latte ready to drink, among others.
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