Beer entertainment in quarantine time

April 24th, 2020 by

Beer amusement during quarantine

I am in the mood for something adventurous. With me as a beer enthusiast, my view on the world always gets a bit more beautiful after a couple of beers.  Exactly what I need during quarantine! Every week, I will update this blog with news and events from my favourite gappies; beer brewers from Amsterdam.
See you later!
Brouwerij Gebrouwen door Vrouwen
On Sunday, the 10th of May, we celebrate the most important woman in our life. Gebrouwen door Vrouwen has prepared something nice; a lemon blueberry cake made by Baksels Amsterdam, Bloesem Blond & Gin Weizen and on top of all of this; a Gebrouwen door Vrouwen beer glass. Would you like to spoil your mom? Then order this package via Gebrouwen door Vrouwen and pick it up on Friday, Saturday or Sunday. Check out the link for more information:
Brouwerij Poesiat en Kater
Mmmm! Asparagus! This week (04-05 till 10-05) brouwerij Poesiat en Kater has made a delicious week special for you! White asparagus with egg, ham and Hollandaise sauce, for only €17,50. Their beer suggestion with this dish is ‘Princessebier’. For takeaway and delivery.
Always there for you during quarantine

Oedipus has something nice for you; new funky studio beers! And we have to admit; they are real beauties. The experiment has led to new surprising flavours and a beautiful design, numbered from 1 to infinity. Check them out at their shop!

Also, Oedipus offers a freshly brewed beer, which varies weekly to challenge your taste buds! You can pick up this beer and other prizewinning beers every Friday to Sunday between 14:00 and 18:00 at Badhuis Javaplein!

Brouwerij de leckere

UTRECHT ONLY                                                                                                            Every Friday evening at 19:00 Brouwerij de Leckere goes live at Werkspoorcafe de Leckere with a beer tasting. They have made a beer and bite box with 12 beers and snacks for €29,50. Every Friday they deliver it in person to your house, right in time for the tasting! Order the box before 08:00 to be sure the box will be on time. 

Brouwerij Homeland       

Waking up thirsty? Order a box of beers berfore 10:00 and enjoy your beers the same day! Sustainably delivered by bike.                                                      

Gebrouwen door vrouwen

Walking your dog? Walk by the Gebrouwen door Vrouwen bar! They offer an amazing drinks and snacks platter, with admission to the Gebrouwen door Vrouwen live stream on Friday, at 18:00. Pre-order it, pick up at Thursday, Friday, Saturday or Sunday between 14:00 and 19:00. The costs are €21,95.

These woman not only surprise us with this pop-up bar, also they introduced “beer and balcony”! Every Sunday you can grab your bike, scooter, car or whatever vehicle you like the most, and go to the drive through at the Nieuwe Hemweg 4f from 12:00 till 17:00. Drink your beers at home, at your roof terrace or balcony or in the neighbors’ garden! 


“During quarantine you need to entertain yourselves”, is what Jopenbier must have thought. They have made a crossword puzzle (“anything but makkelijk”), special Jopen church backgrounds for the daily Zoom meetings with your colleagues and you now can organize a beer tasting at home! Check it out at their website:

Brouwerij troost

Every Monday Brouwerij Troost organises an online pubquiz starting at 20:00. The winner receives a box of New England beers!  Log in at on monday evening before 20:00 with your team of maximum 3 persons!


Pour over coffee

Our barista Hugo will share his expertise on coffee in this blog! He takes you along the art of making pour over coffee! Happy reading!

Read More

BBQ tips by René

April 24th, 2020 by


Are you also getting crazy excited when the sun is out and the temperature is rising? You run to the store to get all the good stuff and prep the barbecue! Although, what should you getNo inspiration? Let our chef René help you. He has got some good tips to bring these hot evenings to a higher level! 


A good piece of lamb 

René’s suggestion is definitely lamb neck fillet. But, make sure to start ahead. Lamb is not cheap, so invest some time to prep aswell. Start 24 hours in advance. Chop the following ingredients in a food processorhalf a bunch of parsley, a bay leaf, sage, thyme, one clove garlic, a shallot, a table spoon mustard and 1 dl sunflower oil. Marinate the fillet in this for 24 hours. Slice the fillet in pieces and grill on the barbecue until medium rare.  


From the ocean 

This is the best time for shellfish, so enjoy it now! Make sure you carefully wash them first. Make a little package from aluminum foil. Put in the shellfish, some fresh herbs, herb butter, some white wine (pour a glass for yourself at the same time), salt and pepper.  Possible addition: slice some raw peeled asparagus and add to this to the package.  

It’s the breeding season for flat fish, so don’t go for these ones. But sardines will always taste good on the barbecue. Ideally fresh, but if you happen to take them from the freezer, make sure you defrost them well. Scale the fish and make dry with paper, so It doesn’t stick to the grill. Just season with pepper and salt. Serve it with gremolata and you will never want anything else from the barbecue again!  


Green all the way 

We mostly think of meat when talking about the barbecue. But we all know that these days; no meat is cool too. A vega(n) dish, even from the barbecue can be super satisfying! So René likes to give it as much love, and time, as a meaty dish gets.  This eggplant recipe takes up to 24 hours, so start in time. Slice the eggplant in four equal pieces. Brush them with olive oil and salt. Put in the oven until al dente.  

Make a mixture of the following ingredients: tablespoons of soya yogurt, 1,5 tablespoon of tandoori herbs, a smashed garlic clove, half a red peper in rings, a handful of shopped coriander leaves and a shopped shallot. Put the warm eggplant in this mix and set apart in the fridge for 24 hours. Skewer the aubergine. Make sure the barbecue is really hot and grill the skewers nice and brown.  

Another good option to make veggie skewers with is red pepper and tempeh or go for haloumi in case you don’t need it to be vegan.  


Hopefully you are totally inspired! We would love to see your barbecue creations. Tag us on Instagram, use #vanThuisvoorThuis and enjoy the sun! 

René Bekker, chef restaurant EAST


Pour over coffee

Our barista Hugo will share his expertise on coffee in this blog! He takes you along the art of making pour over coffee! Happy reading!

Read More

Pour over coffee

April 24th, 2020 by

pour over coffee

Our barista Hugo will share his expertise on coffee in this blog! He takes you along the art of making pour over coffee! Happy reading! 

This time I’ll like to tell you a bit about Pour Over Coffee and specific I will like to tell you ( based on my experience ) how to make delicious Pour Over – filter coffee on The V60 method , what you need to make it taste good and how to adjust recipe for Coffee Roast degree.

What is pour over coffee? 

The pour over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a carafe or mug. Pour over is also known as filter coffee or drip coffee.

What sets pour over apart is that it is made by hand-pouring the water over the coffee. So you may hear it called hand brewing or manual brewing.

Why using the pour over method?

Pour over accentuates intricate flavors when compared to other brewing methods. Specifically, whit the V60 method you are able to Highlight Sweetness and Acidity. This makes it a popular choice for single origin coffees, since it allows the flavors and aromas to shine.

Good filter coffee is clean, clear, and consistent. This is because the water is allowed to extract coffee oils and fragrances in its own consistent time and at its own pressure. The filter then catches certain amount of oils, leading to a clean cup.

And because this is an infusion method, it is a little more efficient at extracting coffee solubles than immersion techniques such as the French press. Immersion methods cause the water to become saturated, whereas pour overs use a constant supply of fresh water.

What equipment do you need?

It may seem like there is an unending amount of options for pour over equipment, but you don’t need to invest in all of it. You can start with a simple device and some filters and then add more equipment as you choose.

Let’s take a look at what the basic equipment you need to make a pour over.

1) V60

The advantage of using this device is that they are widely available, simple to use, and have filters made specifically for their design. There are also many online guides and hacks to using these devices so it’s easy to learn how to use them properly and adapt as needed.

If you’re not sure where to start, try brews made in your locals specialty coffee shops and ask the barista which they prefer and why.

2) Filter

Bleached or Unbleached? You may think that the filter is the least controversial part of brewing, but there is even some debate here. Specific filters are designed to fit V60 and allow efficient extraction. Some claim that paper filters create an undesirable papery taste, particularly if they are bleached. To avoid this, rinse your filter before using it.

3) Scale

You may not think scales are essential, but if you want to create consistently good coffee, they are. Invest in a digital scale and use it to measure your coffee and water. Knowing exactly how much of each you used in a good (or bad) brew can allow you to replicate the recipe or tweak it for even better results.

4) Kettle

Have you seen specialty baristas pour water from a small copper kettle and wondered why? Can’t you just use a standard electric kettle? Yes, you can. But you may choose not to.

Like many things in specialty coffee, the important factor here is consistency. Kettles made specifically for pour over are designed to keep water at a stable temperature. This helps you create consistent extraction. And that long, thin gooseneck is designed to control the flow of water. Water tends to gush out of kettles with shorter spouts.

5) Coffee grinder

And invest in a quality grinder to make sure your coffee particles are all ground to the same size. Lower-quality grinders may produce inconsistently ground coffee and a lot of “fines”. These tiny fragments of coffee extract very quickly and can throw your cup off.


What sort of coffee should I use? 

So you have your equipment ready, but now what? Which coffee should you use with a pour over? There are a few factors to consider when choosing your beans.

1) Roast Profile

Because the pour over method works well to highlight subtle flavor notes and aromas, you may want to choose a light roast. Beans that are roasted to this profile are the brightest, with the most acidic flavors. Of course, you can go medium or even dark if you prefer and if you do so you should know that you most adapt your recipe in order to extract the most desirable flavors out of it! But this brewing method is complementary to subtle flavors.

2) Grind profile

The size of your grounds affects the rate of extraction. Pour over V60 is a an infusion method, which means that the coffee and water are in contact for a shorter amount of time than in an immersion method, but longer than in an espresso. So you want the coffee to have enough surface area to extract before the water filters through into the cup, but not so much that they under-extract and produce a bitter brew.

What this means is that you should start with a medium-fine grind size and then evaluate your cup and tweak it as needed. If it’s a little watery or sour, try a finer grind. If it’s bitter and lacking sweet notes, try going a little coarser.

3) Ratio

 You’ll see a lot of different suggested ratios out there, but 1:17 (1g of coffee to 17g of water) is a generally accepted good starting point. I most of the time start with this Ratio and works very well for me. Make some brews with this measurement but adjust factors that affect extraction, such as grind size and water temperature, one at a time until you find a recipe that works for you.

Then, try changing the ratio of coffee to water. If your brew tastes watery or weak, add more coffee without changing other factors and evaluate whether it tastes better. If you find your cup too intense, consider reducing the amount of coffee. But remember to keep track of what you’re changing so you can replicate your perfect brew when you find it.

And don’t forget about the water. Tap water can contain minerals and contaminants that affect flavor, so use filterd water! 

Pouring technique

Be consistent in how you pour and learn how to use blooming, pulse pouring, and agitation to achieve even extraction. Many people pour in concentric circles ( like a spiral ), which will help you maintain a consistent flow of water.

1) Bloom

The bloom is the quick bubbling up of water that happens when you first pour. It is caused by the degassing of carbon dioxide that is built up in the roasting process. Light roasts and fresh coffee are likely to produce a big bloom because they usually contain more gases.

Carbon dioxide can prevent even extraction because it repels water, and the disturbed grounds can sit at different heights. So let the gases escape and improve your chances of a consistent extraction.

Gently pour twice the measure of coffee in water over the grounds. So, if you have a 15 g dose of coffee, pour 30 ml of water. Then wait 30 to 45 seconds until the bloom has ended and the grounds have settled.

2) Pulse pouring and continuous pouring  

Pulse pouring means using multiple pours of specific amounts of water. You can experiment with the volume of water and number of pours. This technique help prevent channelling or grounds rising up the side of the filter. It also gently disrupts the grinds, causing them to move about and creating more even contact with the water.

It’s an alternative to Continuous pouring, which is when you will pour the water at as constant of a flow rate as possible without stopping. Continuous pouring aims to keep the flow and saturation as even as possible, whereas pulse pouring is intentionally varied. You can use pouring technique as another variable to consider when adapting your recipe. Different types of pours will have different effects on extraction and therefore have different impacts on your brew.

3) Agitation 

This is simply mild disturbance of the coffee grounds during the brew process. There are many ways to agitate coffee, including stirring or swirling the brew.

Agitation disperses grounds that can be left “high and dry” on the filter by channeling. It also breaks up any dry clumps inside the bed of coffee. By making sure all grounds are saturated, agitation aids even extraction.

Pour over V60 coffee can be a great way to make your daily cup and it doesn’t have to be complicated. By understanding these key topics, you’re well prepared to make a decent brew and have the tools to tweak it until it becomes a great one. When you have more practice and become more familiar with what’s happening ..please BREAK THE RULES, experiment and most important HAVE SOME FUN!

My Recipe

340 H2O

18-20gr of Coffee

Water temp between 92-96 C* ( I use Magnesium filtered Water from BWT).

Fine grind size ( Mahlkoning Guatemala: #2.5 )

Final beverage 275- 295ml

Total brew time between 2:10 – 3min

Bloom: 50ml of water between 30 and 45 sec

Pour add till scale marks 200ml and wait +/- 30sec

Last Pour inject water till 340 . Give a gentle swirl.



Pour over coffee

Our barista Hugo will share his expertise on coffee in this blog! He takes you along the art of making pour over coffee! Happy reading!

Read More

National week without meat

March 30th, 2020 by

National week without meat

At a sunny Wednesday afternoon during the ‘National week without meat’, together with ‘Een vegan meisje’ (A vegan girl) we dwell on a vegan lifestyle. We talked about vegan food, nutrients in a vegan diet, inspiring food blogs and easy tips to start altering your food pattern. Curious for more? Read below!
How to start eating vegan

From one day to the next, Saonah (from Een Vegan Meisje) went from carnivore to vegan. Before she started with her new lifestyle, she watched some documentaries which immediately changed her mind about eating animal products.

For everyone who would like to start eating vegan, or people whom are interested in eating less meat and other animal products, Saonah cannot express enough how important it is to inform yourself about this diet by reading blogs, making meal plans and by finding good alternatives for certain nutrients.


A frequently asked question is how vegans replace missing nutrients which people (normally) retrieve from animal products. Often mentioned missing nutrients are for example vitamin B12, omega-3 and iron.

First of all, lactose makes part of many products you can buy in the store. However, there are a lot good replacements of lactose, by for example using coconut yogurt for breakfast, oat milk in your cappuccino or almond milk in your daily smoothie.

Eating a varied plant-based diet also ensures enough iron. Iron can be found in leafy green vegetables, such as spinach, but also in whole grains, lentils and peas. And on top of this, by combining these foods with vitamin C, the iron will be better absorbed by your body!

To fulfil the need of omega-3, which can be found in eggs and fish, you could eat a lot of healthy seeds such as flaxseeds, chia seeds and hempseeds.

We asked Saonah what ingredient people could use instead of eggs while baking something tasty, such as cake. Well, there are a couple of good alternatives, such as apple puree, peanut butter, chia seeds or banana!

Social situations

Sometimes, people adjust their diet to the lifestyle of their friends and relatives. It is the assumption of many that it can be hard in social situations where you are invited for dinner, to ask if they can cook vegan for you. According to ‘een vegan meisje’, people around her actually see it as a nice and fun challenge! Next to this, a lot people around her are already eating plant-based, which makes this a bit easier. However, people are excited to dive into recipes and cookbooks, to make cooking a bit more special and extra. So don’t be afraid to ask for it, inspire them, help them and make something fun out of it!


To make a vegan lifestyle even more fun, Saonah looks for inspiration on Instagram, online food blogs and even the Allerhande! (the magazine of Albert Heijn) Whenever she sees a nice recipe in this magazine, she tries to replace the animal- or dairy products, by plant-based ingredients. How smart!

Her favourite inspirators are; ‘wat eet je dan wel’, ‘de groene meisjes’, ‘veggiereporter’ and ‘elavegan’.

A daily food plan of Saonah

Green smoothiebowl, made of frozen banana, spinach, mango, avocado, dates and oat milk. Yummie!!


Oat cappuccino, together with a freshly baked pumpkin muffin.


Two multigrain wraps with hummus, Mexican bean mix, cucumber, spinach and tomato.


Vegan chicken nuggets, with homemade peanut sauce and a miso noodle soup with mushrooms, edame beans, carrot and broccoli.

We hope we’ve inspired you a little into the vegan lifestyle. Are you craving for some delicious vegan food right now? Come by East or GAPP and try one of our tasty vegan dishes! 


Pour over coffee

Our barista Hugo will share his expertise on coffee in this blog! He takes you along the art of making pour over coffee! Happy reading!

Read More

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Reserve today and receive €10 discount on your stay

*Not in combination with other offers

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