Interviews February 2026 | I KNOW JERRY FROM TORONTO

Who was in the February 2026 box?

Illustrations that can connect with people through so many barriers in Dublin (IR),Sharing is caring in Namur (BE),Coffee culture is shifting in Paris (FR)and impressed by a cup that stays balanced from the first sip to the last one in Pas-de-Calais (FR).

Dublin - Ireland

Harriet Yakub

Intro

Before we dive in, can you tell us a bit about yourself?

Hello!My name is Harriet and I’ve always loved to notice funny moments in life.I’ve been a freelance illustrator for the past 6 six years, but arguably, I’ve been an illustrator for my entire existence, as I think it is a way of life.I’ve always loved drawing and capturing ideas.Oftentimes, the focus is on humanity or humour or even sometimes pain.I like to look at the world through an honest yet playful lens, often asking the question “why are we?”.I've recently moved back to Dublin, where I grew up in a first-generation household, with parents originally from Ukraine.That gave me the advantage to look at things from the outside and notice the silly details of life.I work mostly in editorial and brand, a space of fast-moving ideas and connecting with audiences to tell a quick and concise story.

What would you like people to feel when they see your work?

Introspective, reflective, thoughtful and sometimes entertained

How has your work changed over the last few years?

I’ve been deepening my content matter, looking at themes that are meaningful and relatable to most ordinary people.I enjoy keeping consistency in the philosophical world I’m building, exploring complex human emotions and experiences in my illustrations.

How do you know when an illustration is finished?

I know an illustration is finished when I look at it and surprise myself with what I’m feeling.

What’s the weirdest compliment you’ve ever received about your work?

I can’t say I’ve gotten many weird compliments,I’m always grateful when people engage with my work, I forget that people can see it sometimes.I think I saw that my work has become popular on Chinese social media, and that to me is weird yet incredibly flattering.I’m glad my illustrations can connect with people through so many barriers.

You’re not new to specialty coffee.Your illustrations are on Miche Coffee’s boxes.How did that collab come to life?

I was very lucky to be found by the owner, she found my work on It’s Nice That and wrote me an email.The rest is history!I’m also a big fan of coffee as an ex-barista so it was a dream collab for me.

"Anything!"

Namur - Belgium

2:AM

Intro

2:AM is a relatively new brand.What led you to start roasting coffee?

Anaïs has been working in specialty coffee for about ten years, and Marie for more than five.We met in Montreal over two years ago, where Marie started learning coffee roasting.Anaïs had always dreamed of opening her own micro-roastery.Together, we wanted to go further than just brewing coffee and really understand what happens behind the scenes, especially in the producing countries.That’s where the idea of 2:AM truly grew.For us, roasting coffee is one of the closest relationships you can build with farmers and their work.

Was there anything that really surprised you when you first started roasting?

What surprised us the most is how technical and precise roasting actually is.It’s a very geeky job, with a lot of time spent behind screens, analyzing data, curves, temperatures, and timings down to the second.People don’t always realize that about 80% of roasting is also logistics: sorting beans, packaging, shipping, and handling very repetitive and meticulous tasks.But what makes roasting truly beautiful is the creative part, highlighting a terroir and revealing flavors.That’s the part of the job we absolutely love.

Who drinks more coffee: roasters or their customers?

When you’re a roaster, you don’t necessarily drink that much coffee.You taste a lot, compare different roasts, and stay very selective.We enjoy exploring different profiles, but in terms of quantity, customers probably drink more coffee than we do.As roasters, we’d rather have a few very specific coffees that we truly enjoy.

Which of your coffees would you trust to make a bad day better?

For a bad day, we would definitely choose something from our dark blue range.Either Lève-Tôt or Tasse toi, depending on what’s available.These are easy, comforting coffees: chocolatey, approachable, simple to brew, and perfect for everyday use, exactly the kind of coffee you want when you need an easy boost.

You’re juggling both coffee and graphic design?I’d say a 2:AM × Jerry collab is imminent…

We’re really lucky because Anaïs studied graphic design and art, and she wanted to bring that creative side into 2:AM from the very beginning.Marie tends to throw out lots of ideas, and Anaïs has an amazing ability to turn them into something concrete on paper.Being able to design everything ourselves makes the brand feel even more personal and truly representative of who we are.We can collaborate whenever you want! :)

How is the coffee scene in Namur?

The coffee scene in Namur has evolved a lot over the past year to year and a half.Before, there were only a few coffee shops, but now there are four or five, with more projects on the way.People are slowly starting to understand the difference between commodity coffee and specialty coffee.It’s still a challenge, but it’s also exciting to work with what feels like a blank page.That’s why we also developed a coffee school as part of 2:AM to share knowledge and help people better understand coffee.

"Sharing is caring.In coffee roasting, there isn’t really competition; we all work with a noble product.What makes the difference is how each roaster expresses themselves through roasting, just like a baker or a pastry chef has their own way of working.Explore, taste as many coffees as you can, and enjoy yourself, because coffee can be incredibly diverse.The name 2:AM also has a double meaning: it represents the two of us, Anaïs and Marie, but also 2 a.m., reminding us that it’s never too early or too late to drink good coffee.That’s why we highlight specialty decaf with our yellow color for people who don’t tolerate caffeine well, or for those who simply want to enjoy a great coffee in the evening.With 2:AM, there’s no compromise: full flavors, natural decaf, and good coffee at any time of day."

Paris - France

Terres de café

Intro

At what point did coffee stop being a hobby and become a personality trait?

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It looks like you also have a coffee bar in Brussels.Is it the same coffee, or do you roast somewhere else?

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What’s the strangest tasting note anyone has ever described in your coffee?

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What coffee mistake still keeps you up at night (besides caffeine)?

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I’ve noticed a big shift in Paris coffee culture.Any idea why?

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Any favorite roasters at the moment, and what makes them stand out?

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Pas-de-Calais - France

Jockos

I’m Jacques, I run Jockos Coffee in the north of France.I roast small batches, mostly to order.I work alone and I control everything myself, from sourcing to roasting.Consistency matters a lot to me.I try to make coffees that are balanced, precise, and easy to drink every day.I also work with a few local professionals and small offices, so repeatability is just as important as flavor.

What was the moment you realized, ‘Yep, I’m roasting coffee now’?

It wasn’t a big emotional moment.It was when I stopped thinking “this smells good” and started thinking in terms of energy and control.When you understand that roasting is mostly heat management and not intuition, something shifts.That’s when I felt I was doing it seriously, not just experimenting.

What’s the biggest roasting “oops” you’ve ever had, and what did it teach you?

At some point, I thought I was messing up my roasts around first crack.The curve was behaving strangely after 180°C and I kept trying to fix it with heat adjustments.In reality, the issue wasn’t my roasting.It was a probe behaving inconsistently at higher temperatures.I lost time trying to correct something that wasn’t actually a roasting problem.It taught me to step back before changing everything.Sometimes the issue isn’t your approach, it’s your tools.Now I trust data, but I also verify it.

Imagine having coffee with anyone in history, who would you invite?

Probably Slash.I grew up listening to Guns N’ Roses, and I’ve always liked how recognizable his playing is.You hear a few notes and you know it’s him.I think that kind of identity is rare.In coffee, it’s easy to follow trends.I respect people who build something consistent over time instead of constantly chasing what’s new.I’d be curious to hear how he thinks about staying true to his style while still evolving.

What’s the one coffee myth you’re tired of pretending not to hear?

That strong coffee automatically means dark roast.People mix up bitterness, strength, roast level and extraction all the time.They’re different variables, but they get treated as the same thing.You can brew a light roast that feels intense and structured.You can roast dark and end up with something hollow.

Which of your coffees is most likely to “surprise” someone who thinks they don’t like coffee?

My espresso blend, Cosy.A lot of people think they dislike coffee, but what they really dislike is harsh bitterness or aggressive acidity.Cosy is round, sweet and stable.It works well in milk drinks and it’s forgiving to dial in.It usually changes people’s expectations pretty quickly.

Your region has hidden art murals in small villages, street art meets history.Where can we find them?

Around Lens and the old mining towns nearby.Some villages have murals that mix mining history with contemporary street art.You won’t find them in guidebooks.You discover them by walking through quiet streets.That contrast between industrial heritage and modern art says a lot about the region.

"Coffee doesn’t need to be extreme to be interesting.
I’m more impressed by a cup that stays balanced from the first sip to the last one than by something that tries to shock you for a few seconds."

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