A   B   C   D   E   F   G  H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z

This list is in alpha order.   There is no index as such - but a highly-arbitrary list of possible subsections may appear in due course.

225 Bath Road
Slough
Berkshire
SL1 4AU

01753 508 123

One of the curiosities about Douwe Egberts, which has always rather endeared it to Coffee House magazine, is that while it is part of a giant multi-national corporation (food, beverage and household goods – turnover about $12 billion !)  the coffee part of the operation always seems to be able to retain some of the traditional Dutch charm.

Douwe Egberts and its corporate group has been extremely active in its work in sourcing coffee through ethical and sustainable routes – its chosen method is the Utz Certified system (which used to be Utz Kapeh, meaning ‘good coffee’ in some ancient tongue). 

Sara Lee also established its own Douwe Egberts Foundation (www.defoundation.org) in 2002, to improve living conditions of, in particular, small coffee farmers in the main countries of origin.

Utz is dedicated to achieving sustainable agricultural supply networks. It certifies coffee farmers based on the three areas of sustainability, economic and social responsibility, and protecting the environment.  Douwe Egberts set a target of achieving 100-per-cent sustainability in all its coffee products, and put its purchases of Utz Certified coffee up thirty per cent in 2009, to around 26,500 tonnes, about a tenth ahead of its target for the year.  The brand has set itself a tougher target for 2010, looking to source 40,000 tonnes from sustainable sources.

“We can provide clear and auditable evidence of the positive impact our purchases of sustainable coffee has had on coffee farming communities,” says Paul Freeman, marketing manager at Douwe Egberts.  “It is increasingly important to show the proof of this commitment, rather than just a badge.  With complete transparency throughout the coffee supply chain, our customers can trace their coffee to its origins and see the positive impact their choice of coffee has made.”

To mark its work with Utz, Douwe Egberts introduced the Good Origin brand, a 100-per-cent sustainably produced coffee suitable for all types of equipment.

Out in the hospitality market, Douwe Egberts takes a slightly different attitude to the theory of developing different machines and coffees for different needs. The brand offers several roast and ground whole bean coffees, and has its own range of soluble beverages, but most unusually also has the Cafitesse system.  This is used insomeoffices, and also in the kind of pub or lunch outlet that has some very busy rush periods, but can then have long quiet times.

In rush-time, the Cafitesse machine can deliver a coffee in ten seconds – it uses conventionally brewed coffee, which is then concentratedand frozen. Effectively, the coffee is re-constituted in the Cafitesse machine.  This is still a rare method of producing coffee – there are some similar systems in the States, but it is certainly unusual.

The brand recently launched a new website, specific to the out-of-home sector – what is rather good about this is that it is more than just a ‘selling’ site, and along with details of the Slough Coffee School run at the company’s HQ, there are some nice additional touches. These include sensible suggestions ( have a staff meeting to discuss how to ‘upgrade’ customers to more profitable drinks, promote different coffees at different times of day with tips from Douwe Egberts’ own staff members.  Not all high-techstuff, but sensible reminders of good practice.