Proper Order Coffee Co.

24/09/2026

We are removing crema from our espresso.

For decades, crema has been closely attached to the idea of a “good shot”. A thick layer on top became shorthand for a well-pulled espresso - something many of us learned to look for before even tasting the coffee.

Then we tasted it on its own.

It’s damn sure bitter and drying. Mixed back through the espresso, it can mask some of its clarity and sweetness. Looks and flavour aren’t the same thing, and we’d rather judge a shot by how it tastes than by what’s sitting on top.

So, if the crema isn’t improving the flavour, why are we so attached to keeping it?

As of tomorrow, Proper Order goes crema-free for espresso service.

A bold move, made in pursuit of a better espresso.

23/09/2026

Pre-batching is often seen as a compromise, but in the right context, we’ve found it to be a really useful way to improve both consistency and precision.

For our freeze-distilled flat white, we use a heavily processed coffee, Cream Donut by DAK. In our experience, these coffees benefit from having a little time to rest after extraction.

Instead of treating the volume of one shot as fixed, batching lets us separate the extraction from the final composition of the drink. We combine around 15 shots, extracting them to our target of approximately 24% extraction yield. From there, we adjust the amount used in each cup depending on how the espresso is tasting and presenting that day.

That means the espresso in our freeze-distilled flat white can range from around 40g to 55g.

It also makes service more efficient. By batching the espresso, we can consolidate one of the more time-consuming parts of the preparation, while keeping the drink more consistent from cup to cup.

Iced drinks are another situation where pre-batching makes sense. Using chilled espresso avoids the immediate dilution caused by melting ice, helping us maintain the intended strength of the drink while making service much quicker.

We don’t see pre-batching as the right approach for everything we serve. But within a business model where high-quality coffee needs to be delivered consistently, efficiently and quickly, we can absolutely see its value. And if it doesn’t compromise the taste, why not?

11/09/2026

10/09/2026

No announcements. No discourse. Just nearly ten years’ worth of coffee stickers taking over every free spot on our Ubermilk.

A little scrapbook of the coffees we’ve brewed, the roasters we’ve worked with and the friends we’ve made along the way.

25/08/2026

Our milk game has definitely been controversial. It’s turned heads, kept the comment sections busy, and some might think it’s completely ridiculous. But when it tastes this delicious, we’re quite happy to be a little ridiculous. 😜

19/08/2026

When in Amsterdam one must visit their coffee family Dak Coffee Roasters 💛

05/08/2026

Every now and then a coffee comes along that feels like it was destined for espresso.

“Surf Jam” is one of those rare espressos that’s so elegant and effortless to drink, it almost feels like a cup of tea.

No bitterness. No heaviness. Just clarity, sweetness and balance. Kudos to Dak Coffee Roasters

30/07/2026

One thought we keep coming back to:

The best cocktail bars have taught people to ask, “What’s next on the menu?” Seasonal menus, limited releases, new techniques and unexpected ingredients—there’s always something to discover.

I think specialty coffee bars have the opportunity to create that same sense of anticipation.

Not by moving away from top-tier espresso or perfectly executed milk drinks, but by giving people reasons to come back. Limited releases. Creative coffee experiences. New ways of serving familiar drinks. Ideas that surprise without becoming gimmicks.

The possibilities are almost endless.

Our job isn’t just to serve great coffee. It’s to create experiences that keep people curious.

“What’s next?”

Because when cafés become places of discovery—not just places of routine—they become much harder to forget.