Our team

How did you start working at Koffie Onan?

While studying to become a kindergarten teacher in Leuven, I embarked on a quest to find the perfect canephora (robusta) beans. Little did I know that my search would lead me straight to Onan, and before I could say ‘ABC,’ I found myself working there as a student. But after graduating, it hit me like a double shot espresso – coffee was my true calling! So, I made the bold decision to stick around, and now, 18 years later, I still can’t imagine my life without the delightful aroma of freshly brewed beans. It seems my fate was sealed in a cup of coffee!

What is your function?

As a passionate member of the Onan team, my role encompasses a multitude of responsibilities that bring me immense joy. From working closely with our exceptional team to creating educational experiences, my goal is to ignite excitement and wonder in our world of coffee. I take pride in helping our clients discover the best flavours and techniques, unlocking the true potential of their coffee journey. Together, we dive deep into the art of coffee, uncovering the hidden treasures that each cup holds.

What interests you most about coffee?

From a roaster’s point of view, I am intrigued by how challenging and scientific it is. I can decide to concentrate on certain characteristics which I’d like to bring out of the coffee, but then the baristas give us their feedback and we might adjust the roast slightly, focusing on different elements which they noticed after working with it for a while. Coffee is such a complex product and getting the best out of every variety is something that I never ever get tired of!

What’s your favourite variety?

That’s is a hard one because, actually, I love all the varieties I work with. A lot depends on the time of year. I may be more into a sweet yellow bourbon in spring time, f.i., whereas during winter I tend to drink more of the Indian coffees, which are fuller in body and have some darker notes.

What’s your favourite drink?

I am a genuine espresso, filter and cappuccino lover!

How did you start working at Koffie Onan?

My boyfriend, with whom I have been together since 2012, is from Leuven. Whenever I visited him, we went for a coffee at Onan and I always joked that if I ever moved to Belgium, I would come and work there. In 2014 I actually made the move and applied for the job. At first I combined it with my study, but it turned out I was more into coffee than into studying!

What’s your function?

As the general manager at Koffie Onan, I take care of the overall functioning of the company on a daily basis. I try to inspire the rest of the team to always radiate enthusiasm, positivity and fun, so everyone can have a true Onan experience! Keeping Onan’s vision and strategy in mind, I set up the practical systems to keep the company rolling.

What interests you most about coffee?

Coffee is never boring! There is so much behind it: the scientific side of it, the cultivation, the process of roasting, all of which results in what makes a good espresso! On the other hand, there’s also an emotional aspect because as cheesy as it might sound, coffee brings people together, and I absolutely love that!

What’s your favourite variety?

My favourite is liberica, mostly because of its peanut-like flavour. Being a Dutch girl, I really like this taste, whether it’s in a cup or on a sandwich. It does contain more caffeine than the arabica variety, so someone as energetic as me does have to be a bit careful with this! But when my energy level hits the roof, I can really appreciate a soft Brazilian catuai.

What’s your favourite drink?

I love filter coffee in the morning and a good cappuccino in the afternoon.

Why did you start with Koffie Onan?

I was quite young when I realised that one day I wanted to start my own bar and give coffee the attention it deserves. Rain or shine, put people together holding a cup of coffee and instantly there is a nice atmosphere. Make this coffee a high quality product and you’ve got yourself a golden combination. When I was 15 I visited London for the first time and I was in awe! I saw bars completely dedicated to coffee and I realised we were not doing enough with this potential in Belgium. I guess that’s the moment it all started.

How did Koffie Onan actually come into being?

In 2004 I found the location in the Parijsstraat, where we still are today. I met Michel Longeville, a coffee roaster, and he is the one who put me on track. We selected coffees and teas together and it all started from there.

What does your current job entail?

My job has completely changed in the course of 14 years, from barista to managing a growing business. In the beginning I worked six days out of seven, doing everything myself, including the cleaning and paperwork after hours. Then Chloé joined me and for a long time, the two of us did this together. After that things started to change very quickly. The shop got busier and busier, we started roasting our own coffee, the sale increased and our team got bigger. In 2017, the roastery moved to a separate location in the Vaartstraat, which now has become the centre of our activities. All roasting, logistics and administration happens there and it is also where you can find me most of the time.

What interests you most about coffee?

There is nothing better than a good first coffee in the morning! More than that, I want to taste something that blows me away each single day. Giving your customers that experience every time they walk into the shop is challenging and never gets boring. That’s what I do it for: to get the best out of every cup!

What’s your favourite variety?

I like our houseblend Amer Forte, because it contains the canephora variety Old Paradenia. With climate change we are going to have to pay more attention to varieties like this, due to their higher resistance to environmental challenges. I also think that putting the softer Brazil together with the strong India makes for an interesting combination of flavours.

What’s your favourite drink?

A good filter in the morning and a killer espresso any time of day! You can never underestimate how difficult it is to make a good espresso, it is a trade in itself and it takes passion and dedication to become good at it.

How did you start working at Onan Coffee & Tea?

Seeking some routine amid my chaotic student years, I decided to apply for a student job at Onan Coffee & Tea, my favorite coffee bar. Even after transferring to the University of Ghent for my Master’s in Biology, I chose to stay on. As I completed my studies, I realized I couldn’t leave Onan behind. Instead, I saw an exciting opportunity to merge my scientific knowledge with my growing passion for coffee, fermentation and sensory sciences.

What is your function?

I oversee logistics at the roastery, ensuring smooth coordination between production, sales, and the bar and shop. I focus on improving and updating our website, contribute to innovation, online sales and marketing. Additionally, I evaluate and source new products to enhance our assortment. As a side project I am the Kombucha brewer at Onan Coffee & Tea!

What interests you most about coffee?

For me, the many factors that influence which flavours and aromas will be represented in the resulting coffee bean (from a scientific perspective), really trigger my curiosity. I love spending my time on reading the newest research on coffee and tea, as well as thinking how to improve and innovate current methods. Being educated in malting and brewing science, I enjoy extrapolating my insights to the coffee industry.

What’s your favourite variety?

The S795 variety, especially the one growing in India, is my all-time favourite. This variety allows for more sustainable agricultural practices with its great resistance to coffee leaf rust, a trait coming from one of its ancestors, Liberica (definitely in my top 5 as well). In my opinion, having roots of Liberica just boosted the sensory character of this variety for a great deal: the full body, the sweetness and the spicy notes are just extra-ordinary!

What’s your favourite drink?

In the morning I prefer a fresh filter brew, in the afternoon I cannot resist a strong oatmilk cappuccino!

How did you start working at Koffie Onan?

After the pandemic I was looking for a new job and I realised I wanted to work at a place that makes me feel like home every day and that really boosts my mood, mindset and personality. I felt that Koffie Onan was the place that could offer me that. On top of that, Onan was looking for an in-house designer as well, which completely matched up with my profile.

What is your function?

I am working as a barista and sales person in our bar and shop. With my background in interior and graphic design, I am Onan’s in-house designer. I constantly try to come up with creative ideas for new visuals. I design social media posts, formalize workshop and education guides and support our marketing campaigns.

What interests you most about coffee?

Before I started working at Koffie Onan I did not know a lot about coffee yet. Up until now, I have learned so incredibly much. I was already able to recognize aromas when smelling freshly ground coffee. However at Onan I I became aware of all the different flavours that could be identified in coffee, something I did not really notice in the past.

What’s your favourite variety?

I lost my heart to a Colombian Caturra. The roasted walnut and raisin notes with a touch of citrus are just addictive! It is a local variety of South-America that represents nicely the coffee profile of this area.

What’s your favourite drink?

Having Italian roots, a tiny espresso (with some sugar, don’t shoot me) is holy! At Onan I really started to appreciate filter brew as well.

How did you start working at Koffie Onan?

I started working at Koffie Onan while I was a History student at the university of Leuven. After graduating, I just couldn’t leave Onan, so I decided to stay. I took some time off to travel a bit and explore other parts and cultures of the world. However, all roads led me back to Onan, so I guess I’m a Baristorian now!

What is your function?

My main task is to manage the organisation of the team and to set up the schedule. As a caring person, the connections between our members and the togetherness of Onan’s team are very important to me. I hope to be a go-to person for helping out any team member that faces an obstacle. On the other hand, I have a great passion for organising and managing events and workshops, as well as training our students.

What interests you most about coffee?

Koffie Onan’s concept of working through direct trade contracts with the farmers is definitely the most interesting aspect of our company. When you realise how long the chain between the farmer and the roasted coffee bean can be, it is really astonishing to see how short we were able to make this chain. On top of that, it represents the symbol coffee has in our society: a delicious brew that brings people together!

What’s your favourite variety?

India Catimor is my favourite variety. I remember this being the coffee that really blew my mind when I started working at Koffie Onan. At that time, I had not yet experienced how surprising coffee flavours can be. The unique black pepper notes and dried fruits aromas were unexpected but eye-opening and a delight for my taste buds!

What’s your favourite drink?

A flavorful strong espresso or a silky cappuccino are what I enjoy the most!

How did you start working at Koffie Onan?

My coffee adventure started in Russia in 2009, as a barista and later as a coffee roaster. Everything changed when I met my Belgian partner, for whom I moved all the way to Leuven. When I first came to Belgium, he took me to Onan for a coffee. This is when I knew I wanted to continue my work as a roaster here at Koffie Onan. Simply the best coffee of the whole region!

What is your function?

I am the roastmaster at Onan, so each bean you buy in our shop or taste in our bar will be roasted by me. Since I have a Q-grader certificate, I try to share as much knowledge as possible with my colleagues and our students. I love organising workshops and degustations for clients, where my expertise from SCA courses in roasting, barista skills and green coffee come in handy. Another part of my job consists of managing the webshop. Overall, I am consistently trying to update our coffee assortment and select new coffees and farms to work together with, through direct trade of course.

What interests you most about coffee?

The wide range of flavours and aromas that coffee has to offer is very fascinating to me. That is why it was very  important to me to create a new cupping tradition at Onan. Every morning at the roastery we take the time to cup one coffee together and discuss our experience before we dive into our work. With my degree in History, I cannot deny that I am also very passionate about the history of coffee.

What’s your favourite variety?

If I must choose, I would say Kenya’s variety SL28 is my favourite! It has such a pleasant acidity with some herbal notes, both interesting and delicious. It was specifically developed for the soil that is characteristic of Kenya and its local challenges. This way, the variety is more resistant to diseases and pest species, which enables more sustainable farming.

What’s your favourite drink?

With all the complexity of the roasting process, I like to opt for simplicity in my coffee. A filter brew is therefore my go-to coffee!