Eight reasons to hesitate. Eight honest answers.

The number on the bag is not the price per cup. A 250g bag of Yirgacheffe makes around 16 filter cups — roughly €1,10 each. The same coffee at a café counter is €3,50 to €4,50. You are not paying a premium to drink at home; you are paying it at the counter.

What the extra euro over commodity coffee actually buys is the grower getting paid properly. Our lots average €4,20/kg above the Fairtrade floor, paid directly to named farms.

Not sure you want a whole bag? Start with the four-origin taster set and decide with your own mouth.

Good news: you already know how to make tea, and filter coffee is not much harder. Every bag ships with a brew card — grams, water temperature, grind size and time, for the four most common brewers. Follow it once and you will be drinking better coffee than most cafés serve.

If it still tastes off, message us with your grinder and brewer and we will send back a recipe tuned to your setup. We also run a free cupping every Saturday at eleven at the Kammenstraat bar — come taste what "right" is supposed to be.

No shame in asking. Most of our staff learned the same way.

Then the cup was almost certainly under-extracted, not over-roasted. Sourness and thinness are the signature of water passing through the coffee too fast or too cool — not of the roast level itself.

Try this before you give up on the bag: grind two clicks finer, use water just off the boil (94°C), and slow the pour. Nine times out of ten the sour edge rounds into fruit and the body fills in. If it still isn't for you, we will swap the bag for something sweeter like the Brazil Cerrado or refund it — no forms, no debate.

You don't need one to start. At checkout, choose ground to your brewer and tell us what you use — V60, AeroPress, moka pot, espresso machine or cafetière. We calibrate the grind on the same roastery mills we use for our own cupping table, so the bag arrives ready to brew.

Whole bean is better within about two weeks, so if you do want to invest, a hand grinder starts around €45 and outlasts every machine in your kitchen. Ask us at the bar and we'll let you try ours first.

Every bag carries its roast date, not a best-before guess. We roast on Tuesdays and ship within 72 hours, and nothing sits in the roastery longer than fourteen days — after that it goes to staff, not to you.

If a lot sells out, you'll see it marked sold out rather than replaced by older stock. We would rather disappoint you once than quietly send you stale coffee. Join the list on our contact page and we'll tell you the moment a lot comes back.

Fair. Ours is built to be easy to leave. Pause, skip or cancel in one click from the confirmation email or your account — no phone call, no "retention specialist", no minimum term. Cancel today and nothing ships tomorrow.

You choose the frequency and the roast level, and you can swap the coffee in any delivery. Subscribers get free shipping and first pick of limited lots, which is the only reason we think it's worth it. If it isn't, leave — we'd rather keep the coffee honest than the customer stuck.

Belgium is next-day; the rest of the EU is two to three days. Shipping is a flat €4,50 and free over €35. All parcels go out carbon-neutral with bpost.

In a hurry? Choose same-day pickup at any of our three Antwerp bars and collect within the hour. We are not trying to make money on postage — the coffee is the product, delivery is just the last metre.

Fair challenge, so here are the receipts. Every lot names the farm, the altitude and the process on the bag, not just the country. We publish the price we paid per kilo in our annual transparency report, and it has been above the Fairtrade floor every year since 2018.

We buy from 14 farming partners we have worked with for three years or more, and Tom visits the lots each harvest. If a relationship stops being fair to the grower, we stop buying — regardless of how good the cup scores.

Come to a Saturday cupping and ask us directly. We would rather be questioned than trusted blindly.