Ripsnorter takes its name from Melbourne, where the team lived and worked: there, something truly epic is “a bloody ripper”, or a ripsnorter. Back home, they opened a café in Rotterdam to bring a piece of Melbourne with them, and their curiosity about what roasting does to a coffee led them to start roasting. The roastery became a place to experiment with flavour, and the brand grew around it, with its own characters, stories and packaging.

The espresso bar serves what Ripsnorter roasts in two ways. The Origins collection is the everyday menu, familiar coffees served the way you would expect. The Bloody Ripper menu is for competition-style coffees and unusual techniques. The coffees rotate often, from classic washed lots to experimental fermentations. In the shop, five single origins from Colombia, Ethiopia and Indonesia come in separate espresso and filter roasts, Delirious is the espresso blend, and the Bloody Ripper Collection sells 100-gram omni lots, among them geishas from Panama and Colombia and a mosto-fermented Ombligon from Nestor Lasso.

Owner Zjevaun Janga won the Dutch Barista Championship in 2024 and again in 2025. In 2024 he competed with a carbonic maceration geisha from Mikava’s Santuario farm in Risaralda, Colombia. In 2025 he used a natural geisha from Hacienda La Esmeralda in Panama and an Aji Bourbon from Nestor Lasso’s Finca El Diviso in Colombia, stacked half and half in one puck.

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Coffee on the shelf

Photograph: Ripsnorter Coffee Roasters