Two weeks of testing: I especially liked the extra-strong espresso and the milk foam. How much control do you give up for that convenience?
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Koffietcacao.com is the platform that brings you daily news, interviews, reviews, and inspiration about coffee, tea, and chocolate. Become a member to read our PREMIUM articles, or sign up for our free newsletter. Check out our shop for the coolest coffee machines, to-go cups, books, and merchandise.
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a
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PREMIUM
Tasting matcha requires a different approach than tasting brewed tea.
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PREMIUM
In this interview with Maxwell Colonna-Dashwood, the coffee visionary shares his outspoken views on specialty coffee, climate change, and scaling up. He
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This Biscuit de Savoie from The Art of Baking by Hidde de Brabander is a classic French cake with a light and
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LATEST NEWS
Spencer Hyman: “We need to educate consumers to appreciate good chocolate”
PREMIUM
Citytrip Yerevan: modern and classic coffee culture in Armenia’s capital
koffieTcacao News – September 2026
Amsterdam-based cooking and coffee shop Duikelman has been swimming against the tide for 85 years
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a
Read more “
PREMIUM
Tasting matcha requires a different approach than tasting brewed tea.
Read more “
PREMIUM
In this interview with Maxwell Colonna-Dashwood, the coffee visionary shares his outspoken views on specialty coffee, climate change, and scaling up. He
Read more “
This Biscuit de Savoie from The Art of Baking by Hidde de Brabander is a classic French cake with a light and
Read more “
LATEST NEWS
Spencer Hyman: “We need to educate consumers to appreciate good chocolate”
PREMIUM
Citytrip Yerevan: modern and classic coffee culture in Armenia’s capital
koffieTcacao News – September 2026
Amsterdam-based cooking and coffee shop Duikelman has been swimming against the tide for 85 years
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Inspiration
Origins
Hotspots
Inspiration
Coffee and tea experts share seasonal recipes and practical ideas for restaurant menus. The workshops take place at a pick-your-own garden in
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PREMIUM
In this article, we debunk 10 persistent fables and myths about coffee. From caffeine to Kaldi and from oil to dehydration. What
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Sign up now! Latte art, cupping, filter coffee, and barista skills take center stage during competitions in Rotterdam and Amsterdam.
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Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a
Read more “
Origins
PREMIUM
Deep in the Peruvian rainforest, cacao grows as part of a living ecosystem. Katinka Lanksink Dodero makes her own chocolate there, from
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PREMIUM
For centuries, it was believed that the cultivation of cacao originated in Central America. The Olmecs, Maya, and Aztecs had been using
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Coffees from Inkawasi, located in the Peruvian Andes, are known for their complex flavor profile, with fruity and floral notes.
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An adoption brought two families together. Now their coffee line runs directly from Colombian fincas to their own café in Zwolle.
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Hotspots
PREMIUM
Yerevan is best known for its rich history, but is developing into a surprising destination for specialty coffee. On this city trip
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PREMIUM
Frank & Charlie in Enschede combines specialty coffee with colorful fusion cuisine, homemade sweets, and unique drinks. In a hidden alleyway, Nicky
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PREMIUM
Utrecht roaster Keen Coffee is expanding in their hometown with a Roastery Bar & Shop in the raw and creative Werkspoor Quarter.
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PREMIUM
Yerevan is best known for its rich history, but is developing into a surprising destination for specialty coffee. On this city trip
Read more “
Reviews
Recipes
Tutorials
Reviews
Sweet and accessible filter coffee from Guatemala
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From entry-level grinder to serious espresso grinder. The Encore ESP Pro adds stepless adjustment, higher resolution in the espresso range and a
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The Sage The Luxe Brewer Thermal combines simplicity with complete control. In this review, we test design, brewing options, Steep & Release,
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Two weeks of testing: I especially liked the extra-strong espresso and the milk foam. How much control do you give up for
Read more “
Recipes
This chocolate soufflé from The Art of Baking by Hidde de Brabander combines intense chocolate flavor with a classic airy texture.
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This moelleux au chocolat from The Art of Baking by Hidde de Brabander combines an intense chocolate flavor with a soft, creamy
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A classic tarte tatin with pears, paired with creamy mocha chocolate ice cream. This tasty but simple recipe comes from the Delicious.
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This Biscuit de Savoie from The Art of Baking by Hidde de Brabander is a classic French cake with a light and
Read more “
Tutorials
PREMIUM
From light, airy foam to a thick, glossy texture: usucha vs. koicha.
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PREMIUM
Country, region, farm, or washing station: origin information helps you understand where coffee comes from and what flavor profile to expect.
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PREMIUM
This Japanese green tea is roasted after processing, giving it a flavor that is more reminiscent of nuts, wood, and caramel than
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PREMIUM
Tasting matcha requires a different approach than tasting brewed tea.
Read more “
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