Our team

How did you start working at Koffie Onan?

I was studying in Leuven to become a kindergarten teacher and looking for some good canephora. My search led to Onan and before I realised I was working there as a student. After graduating I decided that coffee was what I really wanted to dedicate myself to and so I stayed. 13 years have passed since then and I still can’t imagine doing anything else!

What is your function?

I started out working at the bar as a barista, but now my job mainly consists of full time roasting and managing the roastery. Just between you and me, the roasting is my favourite part of the job. I simply love trying a new recipe with nice music in the background!

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 me their feedback and I 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.