I know Jerry from Toronto

Born in Toronto, discovered in Paris, based in Antwerp.

Specialty coffee subscriptions with a touch of art.

Who was in the September box 2021?

Watching art in Berlin (DE) meeting up with an old acquaintance in Budapest (HU) on to Valladolid (ES) to discover something new and back to Antwerp (BE)  to drink coffee with some friends.



In Antwerp, these guys need no further introduction.
They started their roastery a little over a year ago and it looks like it is going well.
It is always a pleasure to visit them.
They are always ready to give advice and to help.
And they certainly did for the September box!
Andy Roasters selected and roasted this coffee especially for us.


Hello guys,
We are happy to have you back in our box.
Has it changed much from the last time you were in the box?
Hey there Jerry! Thanks for having us!
Well, we started just over a year ago and I have to say the learning never stops. I feel we understand the product and our machinery more every day. The love for the bean has only become even bigger.

What is one of the most interesting things you have learned about the industry since you have started roasting?
Mostly, the more I know, the more there is still to be discovered. Behind every door there are 10 more doors :-).

How do you choose the coffees that you want to roast?
It might sound a little cliché, but I think the coffee picks us.
We are still very small and it’s great to only have to choose the samples that really stand out.
We try to cup taste as much as possible and every now and
again thereʼs just that one that absolutely pops out..


With Emiel on the jury of the qualification rounds for the Belgian Aeropress Championship, we couldn’t help but ask for some advice.
Do you have a simple recipe for brewing this coffee on Aeropress?
Haha, I love a simple recipe on the Aeropress. Using the same recipe continuously gives me the opportunity to really judge the roast. Being the same coffee of a different roast date or just totally different coffees. Itʼs a great insight into the roasters head;
15g of coffee
250g of water at 90°C
45g bloom for 30” twirl
Total extraction 2min

Anything on the horizon for Andyʼs or Butchers that we should keep an eye out for?

What is one of your favorite coffee spots in Belgium except for Butchers?
There are too many to pick from, Belgium and especially Antwerp
are blessed with so many amazing coffee spots..





One of my first introductions to specialty coffee was with a Kenya – Kiambu, berry sweet and with a cherry acidity.
We had the opportunity to feature them once, in December.
Now we are happy to do this again.
Many great minds lived here. They invented the helicopter, the computer and the binoculars, among other things.
They love pepper and coffee.
In Budapest Casino Mocca roasts amazing coffee, it sounds like magic…

but it is not!


In the interview last December you told us how you started roasting.
But how did you end up in the specialty coffee scene?
Between 2009 and 2013 as coffee hobbyists, we (the three founders) thought it would be fun to compete in the national barista championships, so we did. Somehow all of us made it to the world stage and that is where we met with the fantastic world of specialty coffee. In the same year, I (Szabolcs) competed in the World Cup Tasters Championship, the first-ever third-wave coffee shop is opened in Budapest, located in a contemporary art and design store. The small café later evolved to what we know today as Espresso Embassy, our first and most widely known business partner.


Can you tell us more about your featured coffee, the Sumatra – Kirinci?
There is a new wave of young Indonesian coffee producers emerging, who constantly widening their perspectives by implementing new coffee processing techniques and farming methods. Introducing Triyono, a young man leading the Koerintji Barokah Bersama Cooperative who’s responsible for this amazing, anaerobically fermented and honey-processed lot. It’s not your average Indonesian coffee, it is clean, acidic and it has a just-right amount of fermented fruity notes which makes a perfect balance.


What motivates you to keep on roasting these super nice coffees?
The ever-changing nature of coffee and coffee processing fills us with excitement, keeps us constantly stimulated, it just doesn’t allow us to burn out.


We had a lot of good responses to your coffee in our December box.
What is your experience with Coffee subscriptions like ‘I know Jerry from Toronto’?
We love working with subscriptions (we also have our own, domestic bi-weekly subscription system) as we receive so much feedback from all of you, coffee-lovers out there. It gives us a boost to going on! Direct feedback to justify we’re going on the right track is important for all of us, regardless of our profession.


“You’re welcome to visit our roastery if you’re in Budapest. :-).”


Jerry remembers this coffee roaster not only for their delicious coffee but also for their chocolate.
Discovered through a mutual acquaintance in Portugal.
I am not sure if there is any street art here but there is definitely art, nice nature and insane coffee!
Nestled among the pines at Finca Puentes Mediana in Valladolid Spain: Puchero Specialty coffee and bean-to-bar chocolate.


Could you share the story of Puchero with us?
Founded in 2015, we are among the very first few specialty coffee roasters in Spain. It was founded by Paloma and Marco (Spanish and Italian) who decided to make a big lifestyle change after living many years in London and working in different sectors (Paloma physiotherapy, Marco banking). Before creating Puchero, we traveled for 1 year in Asia, USA and Mexico. It was during our trip, in Vietnam, when we met Michael the founder of the NGO Filanthrope https://filanthrope.org/ (which helps empowering indigenous ethnic communities through coffee) and the whole idea started taking off. Thanks to Micheal, Puchero is all about seeking the best coffees we can find and sourcing unknown specialty coffee regions such as Laos. We are a small but growing team of currently 7 people (Elena, Jaime, Laura, Sara, Armando, Paloma and Marco). In 2018, we started thinking about using the knowledge acquired in specialty coffee and applying it to a scene that we found way more commoditized than coffee: chocolate. And here we are again, with a new product, but doing the same things: seeking the best cacaos, roasting it to perfection and producing the best chocolate bars we can think of.


The location of your roastery is amazing, how did you end up here?
Paloma is from here and she really wanted to go back home. I really like Valladolid too. Paloma’s family has a Finca, countryside hotel, restaurant and an abandoned barn with chickens and sheep (there was a donkey too!). So we converted the barn in summer 2015, brought in the roaster, Micheal came over from Vietnam and stayed with us for 3 months to set it all up! It was amazing, such an inspiring experience.


I can imagine that making coffee in this place is a pleasure.
Where do you recommend we go?
The nearest city close to where we are is Valladolid.. Definitely recommend visiting Valladolid for experiencing “authentic” Spain, it’s one of those cities that are not on the tourist maps!
Also, we’re near the Ribera del Duero, if you like wine, it’s the place to be!


In Porto, I tasted your chocolate for the first time.
Why chocolate besides your delicious coffee?
We started thinking about it 3 years ago (2018). So we threw the idea out to Micheal and he went: of course! Let’s do it all again. So we bought the machines, he came over again for the whole summer and we started doing so many tests, roasts, chocolate bars, recipes. It was wonderful. It’s like specialty coffee 10 years ago. Dominated by either very large multinational or old-style traditional companies, there’s so much we can do and change. So, we do the whole process ourselves. We source the cacao beans, roast them, crack them, winnow them to separate the husk from the nibs, grind it with our stone-grinders, temper it and mold the bar into our customized molds. We make single-origin bars with nothing else than cacao and organic cane sugar and then lots of creations and collaborations such as cow butter bar, sourdough bread, pine nuts from here, specialty coffee. We also offer chocolate for bakeries, which they use for their fantastic creations (cookies, brownies, chocolate cakes!!)


“I’m hungry!”


To be honest, Jerry is a bit obsessed with prints, but more specifically, screen prints.
So it makes him so happy to find this French visual artist and screen printer in Berlin.
Adeline Meilliez created the artwork for the September box


Hello Adeline,
Can you tell us briefly how your career as an artist began?
As a kid, I wanted to become a volcanologist because I was fascinated by the lava colours. Then, after a visit to a Paris museum, I discovered Henri Matisse´s work. At that very moment, I knew that I would become an artist and that I would live among freedom and colours.
I studied art, pedagogy and fabric design. I worked a lot with kids, I painted and travelled then I landed in Berlin, 12 years ago to focus on silkscreen prints.


You live in Berlin at the moment?
As we all know, this city is a hip place full of good coffee spots, galleries and street art.
Can you tell us where we can find you in this city?
In general, I am starting the day with a good coffee in Kreuzberg where I live. I love the district´s multicultural atmosphere. I go to my atelier on my bicycle. It brings me inspiration: the city is reinventing itself continuously. Worksites, graphic posters and street art can be found everywhere. It is very stimulating! At night, I enjoy going outside with a beer bought in a Späti. I might have a look at performances in really improvised spaces or I might grill sausages on former Tempelhof field airport.


What impact do you want to have with your art?
I create images with authenticity. Each series comes from artistic work. It can be decorative, spiritual or autobiographic. I do images to express my ideas and the way I feel the world. I create everything with my hands, with intense colours and art paper. Working with silkscreen enables me to give matter to images and to go beyond machine or digital printing. Most important to me is to keep a human dimension into the creative process. I want to express singularity while this world is mostly about productivity.


Your artwork in the box, where did you get your inspiration for it?
The silkscreen printing process provides me with so much inspiration. Before each series, I am testing and checking the colours.
Each palette of colours is interesting and evokes a different story. I created abstract pieces in which only colours, harmony and balance mattered.
Those pictures are made like visual poems. Each hue connects to a shade and the whole thing is creating the artwork.
This series is also decorative because I am convinced that living with bright colours is the source of joy.


What do you think of the idea of mixing coffee with art?
Fantastic idea! Somehow, making a good coffee is Art!

“There is nothing more truly artistic than loving people.”

(Van Gogh)


We sell specialty coffee,
and art