I’m a creative from Antwerp who recently found the nerve to call himself an ‘artist’.

😂 I do have a passion for culture or pretty much anything we do as humans that doesn’t have money as the most important currency.

Dancing, singing, painting, writing, cooking,... whatever for the pure pleasure of creating.

This is an idea that liberates me in my work.

As long as I love it, I can be proud of it and share it.

If I don’t love it I can not expect anyone else to love it.

How unrelated things can have a different impact when seeing them together.

It reminds me of cooking a dish where you combine different tastes into one delicious dish.

It’s pretty much the same thing I’m trying to do on canvas or paper.

Combining different impulses into one visual story, without filling in any details.

It gives me a sort of freedom to move in time, space, style,... I like to compare it with reading a book.

You get a story but not a single visual impulse.

Your imagination fills that in for you.

I try to give visual impulses that, if you look at it enough, might connect.

(SO to @maaikitaa for the introduction!)

But even If you separate coffee from art and look at it as ‘a drink’, both still have a relation where they supercharge each other and become one.

On the same stage with Jamie Hewlett and Akira Toriyama.

More on that soon. 🎉

"Say something smart, Say something smart, Say something smart.

No the first thing that popped into my head was: ‘Think out of the bag’ is a quote I remind myself of usually.

It’s a variation of ‘think outside of the box’, but the box is usually in a bag.

A shopping bad.

Which means it’s linked to selling.

Not thinking about selling gives me peace when painting, drawing,... 😂

To end this with: Thanks @iknowjerryfromtoronto for the cool opportunity!

What you are doing is really cool!"

It was an eye-opening experience that deepened my knowledge of coffee. I became aware of the complex coffee value chain—the botany, the processing methods, and the dedication of the farmers who work hard to provide us with our daily cup of coffee.

This experience sparked the idea of opening my own coffee roastery, with the goal of bringing more knowledge about coffee to consumers.

In 2020, I enrolled in an educational program and earned my first Specialty Coffee Association (SCA) certification.

I began roasting coffee during the Covid-19 pandemic, and since then, I have continued to expand my knowledge through the SCA program and other educational platforms.

Ironically, I never truly enjoyed coffee until I experienced my first specialty cup.

The sweetness and the depth of flavors in a beverage I had never imagined could be called "coffee" completely transformed my perspective.

Our first step is to move into a larger space to accommodate our ongoing growth.

However, we’re committed to maintaining the warm, familiar atmosphere that our customers love.

Another key focus is our dedication to educating consumers about the importance of quality coffee.

Occasionally, I enjoy a pour-over as a nice afternoon coffee.

That comes with both challenges and rewards.

Introducing consumers to a completely different coffee experience is not an easy job, but we embrace the challenge with passion.

Despite the hard work, the satisfaction we get from it never fades.

I recommend exploring the east coast, where you can find small, less crowded bays.

In the summer, you can take a refreshing swim or simply enjoy the peaceful natural surroundings and open views of the horizon.

"Coffee is more than just a drink.

It’s a culture, a shared experience, and a true passion.

Once you immerse yourself in this world, you become captivated by its depth, appreciating every nuance and richness it has to offer.

Keep enjoying your daily cup of coffee!"

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One of the most famous cafes in 2015.

All of us who work in cafes know that dead-end feeling, where to move from the position of barista and Ondřej longed for roasting.

Tests on a small air roaster turned into the micro brand "Captain Arabica" and after two years of experience as a flying roaster, we agreed to put our heads together over beer and start a company.

It was sweet, beautiful coffee and it was the moment when we realized that we were now among the "big kids" and could calmly look into the eyes of other roasters, whom we had previously looked up to as older siblings.

It's quite common with bad coffee, after all, there's only 15% of great coffee in the world every year.

And people prefer to forget bad memories.

But we often feel unwell when we smell infusion or aggressive co-ferments in the cupping bowl.

At that moment we look for a spittoon.

They are among the best roasters in the world and deserve to be recognized.

In addition to all the qualities, they are among the true bearers of the name of direct trade and were one of the first roasters of this method.

We always want to achieve a balance of flavors, we don't want too much acidity.

We like full and dense cups, we always think that a little overdose never hurt anyone

The second part of our family Adam and Zdenek runs two great espresso bars, onesip coffee, which have been selected for the ranking in the past.

For food, you must go to the Leaf restaurant owned by Bara Simunkova, a chef who has experience with Michelin-star restaurants in New York and does amazing work with traditional and local ingredients in a modern way.