Jens Crabbé: Coffee Insurrection Hero Chapter #10

Published by Tanya in Coffee Insurrection Hero · 2 May 2021
Tags: JensCrabbé, Interview, MOK, Brussels

1. Introduce yourself: who are you, where are you from, where do you work and what’s your job.

My Name is Jens Crabbé (30), I’m from Belgium and I’m the founder of MOK Specialty Coffee.

2. When and why did coffee become important to you?

In December 2012 I started MOK in the city centre of Leuven, as a 22y old guy, I had opened my own shop and roastery, this is when coffee really became important to me..

3. Do you remember the first coffee you had that was more than “just a cup of coffee”?

Hard to say actually, it was definitely in the Barista course I was following in 2011. Probably some Ethiopian coffee that was eye-opening.

4. What’s your favorite thing about going to work in the morning?

Knowing that I can actually have good coffee at work.

5. What’s your favorite brewing method and why?

V60 02 with Sibarist filter, because these filter create a much faster flow, the V60 works more like an actual dripper and less like an immersion brewer, drip times are around 30% faster and create really vibrant cups with lots of clarity.

6. Which is the best coffee you ever tasted?

This years Geisha from Felipe Contreras, Finca Gascon, Guatemala. Hard to say it’s actually the best but definitely in my top 5 and can’t wait to get it back in a couple of months.

7. Is there a country of origin that you tend to favor coffee from? Why?

For the moment that is Colombia, partly because I went there on origin trip already. The plan for this year was Ethiopia but then Covid came. Maybe that planned trip might change my mind.

8. Suggest us a roastery to check (not the one you working at/you use at work).

I really should try more other roasters myself, I’m actually really focused on our product and quality that I sometimes forget to enjoy other peoples quality. In Belgium I get along very well with the people from Caffenation, so let’s recommend those guys!

9. What’s the most important things you’ve learnt while working in the business?

Hospitality is everything.

10.How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?

We are doing pretty good to be honest, it’s weird to say but 2020 was a good year for coffee sales, online orders went up a lot and people keep queueing for a good cup of coffee both at our shop and at our B2B customers.

11.How do you see the specialty coffee scene in 10 years?

More automation, more single dose espresso grindes, too much added hoest and flavours to the coffee fermentation/processing. Sometimes I feel coffee is heading in the opposite direction of where wine is going.

12.Where do you see yourself in 10 years?

Definitely not much bigger as a company than we are now, I still want to grow but quality and integrity are key. Maybe owning a small coffee farm to farm our own product?

13.Any last word? Any tip or suggestion you wanna share with someone that want to start this path?

It’s fairly easy to become a good professional Barista, and the advantage you have is that not many people take the job serious enough to truly call themselves a professional. Grab this opportunity and remember that your own interest and motivation is the best teacher, don’t wait for other people to teach you. Trust and develop your own taste, dare to break away from rusted recipes and prejudices.