From roasting to brewing
Museum objects relating to roasting, grinding and brewing show different steps in making coffee. See which tool belongs to which task. This gives an everyday drink a tangible side that goes beyond the taste in your cup.
A tasting to follow
The coffee served here is roasted on site. A break in the garden therefore suits the subject of the collection. Ask on site about what is currently on offer; refreshments and any museum visit are not necessarily the same arrangement.
Only in season
Regular opening is at weekends from May to September. Outside that season there is no regular opening. So do not plan only by the day of the week, but also check the period in which you want to come.
Before you go
Check the seasonal opening before you set off. The usual weekend hours are 11.00–17.00.
Sources
Some of the information collected has not yet been confirmed by the museum.
This first edition has been compiled from collected museum information. Not all of the information has yet been confirmed by the museum. Viewing tips are by the editorial team. The sources used are listed below.
- Museum Proeverij De Koffietuin — source 1
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.
- Museum Proeverij De Koffietuin — source 2
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.