– Can you please introduce yourself in a few words.
My name is Jim Osborn, I am the Green Coffee Buyer and Head Roaster for City of Saints, based in Brooklyn, NY.

– What’s your story in the coffee industry?
I have been with City of Saints for about a year and a half, and prior to that I owned and operated a very modest coffee company based in northern Vermont.

– What’s your specialty and what makes you different?
I aim to be very wary of industry trends and prejudices, and to keep in mind that coffee exists in a social and historical context far broader than the cultural implications of third wave cafes today. More simply, I try to keep very open minded when it comes to sourcing coffees and in brainstorming the most gratifying ways to implement them into our coffee program.

– What was your first coffee experience?
Like most, I became earnestly interested in coffee while killing time and hopelessly flirting with a cute barista girl, shortly before getting a barista of my own at a nearby cafe, where I worked full-time during my last two years of college.

– How/when have you discovered about specialty coffee?
The first cafe I worked at was very proactive in cultivating my interest in specialty coffee, and the owner of that shop sent me to conferences and other events where I was able to get an impression of the growing coffee scene in other cities around the US.

– What was your best coffee experience?
Before I knew the whirlwind of emotional and financial chaos it would bring about, I believe my happiest time in coffee was any morning I dialed in espresso, alone, before opening the doors to our cafe in Middlebury VT, in its early days when everything seemed possible and exciting.

– Do you prepare coffee at home ? If yes, what method do you use?
Usually I use a Chemex at home.

– How do you like your coffee? Black, sugar and milk, iced, vietnamese style,…?
I drink most coffee black.

– How would you qualify yourself as coffee drinker (occasional, heavy, addict…)?
All things considered I doubt I drink much more coffee than most « coffee drinkers », but my consumption is probably spread out and divided across a greater number of servings than most.

– Have you always been into the coffee industry? If not, what was your previous job?
Effectively I have always been in the coffee industry.

– Do you have another passion or a hobby besides coffee?
I do. I am passionate about food, writing, playing music, and Latin American fiction.

– What other place would you recommend, anywhere in the world (coffee or not)?
Burlington, Vermont.

– What is/are your favorite website(s) to get information about coffee?
I think that James Hoffman has a good head on his shoulders, and I read his material more regularly than others.

– What would you say to people who don’t know much about coffee?
Ignorance is bliss – drink what you like.

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Thomas Wyngaard est fondateur de OK Coffee et un des rares experts en Café de Spécialité en Belgique francophone. Il est consultant indépendant, enseignant (certifié par la Specialty Coffee Association de janvier 2018 à avril 2021), tour-ist et broadcaster. Après avoir été formé en France, en Pologne et en Estonie, il fait ses armes chez les meilleurs en Belgique, pour ensuite migrer pendant presque 2 ans à New York où il a officié comme conseiller et formateur. Au-delà de la formation sur les métiers du café, il collabore avec des torréfactions belges engagées sur la reconnaissance du café de spécialité, œuvrant ainsi à un monde meilleur “one bean at a time”.