– Can you please introduce yourself in a few words.
My name is Marc Daniels. After working for a long time in the financial business I made a career switch of 180° and became barista. As owner of Kaffabar I just want quality products because I’m convinced that quality always comes to the surface over time and ultimately leads to customer satisfaction.

– What’s your story in the coffee industry?
A few years ago specialty coffee was quite new for me. What I mostly liked about it was to discover there are so many tastes and flavors. The more you learn about it the less you know about it. For my own coffee bar I wanted to serve the best quality with the greatest customer service.

– When did Kaffabar open and what is the story behind?
Kaffabar opened on February 2nd, 2016. For a long time I wanted a business for myself, but as I was in a golden cage it took a while before taking a decision for my future. So I started looking for opportunities and I went to Horeca Expo Ghent and noticed coffee was hot. Shortly after I started my first coffee classes and visited events such as the London Coffee Festival or the Amsterdam Coffee Festival. It became clear Brussels was far behind and there was quite some potential. I noticed also friends and people I knew were missing a nice spot to have a coffee, read a book or newspaper, have a chat with friends, etc. Although there are still already some nice spots, there was still something missing. So I started creating this concept with most important key concerns: “Diversity” and “Customer Satisfaction”. That’s my mission.

– What’s your specialty and what makes you different?
Our specialty is our espresso and slow coffee. Besides coffee we serve also excellent tea and chocolate drinks with an extra touch. Tea is served with a little timer for perfect extraction. Chocolate drinks are served with a mini whisk, so there is an extra dimension regarding experiencing. Iced Tea, Cold Brew or Iced Coffee are served in a nice whiskey glass. Slow Coffees get their finishing touch a the table, in front of the client. So, each drink is prepared with the utmost care and every client gets his own cup, chemex, teapot …

– What was your first coffee experience?
My very first coffee experience happend a very long time ago, but my first specialty coffee experience occurred on the occasion of a cupping session at Horeca Expo Ghent. This was for me the signal of this is it.

– What was your best coffee experience?
The London Coffee Festival. This was really an overwhelming experience. During my visit in London I visited many coffee bars and got so much more enthusiastic.

– Do you prepare coffee at home ? If yes, what method do you use?
Before I opened my coffee bar I used to brew a lot at home, mostly Chemex and Aeropress, but I tried also V60 and Syphon. Nowadays Sunday morning are dedicated to Chemex. Therefor I use new coffees from different roasters.

– How do you like your coffee? Black, sugar and milk, iced, vietnamese style,…?
As pure as possible, so espresso yes, but in order to enjoy it longer I go for different kinds of slow coffee. I never use sugar. Milk only to double check if it’s at it’s best for the clients. Sometimes I drink an espresso tonic.

– How would you qualify yourself as coffee drinker (occasional, heavy, addict…)?
I’m addicted to coffee. I must commit myself to drink less or no coffee anymore from late afternoon. If not, I sleep badly.

– Have you always been into the coffee industry? If not, what was your previous job?
(see before)

– Do you have another passion or a hobby besides coffee?
I used to do photography. I followed quite some classes and had nice results. I had a lot of material but sold almost everything. Just a basic camera I kept.

– What other place would you recommend, anywhere in the world (coffee or not)?
Well there are many coffee bars and roaster doing a great job these days. Recently I went to Berlin. At Bonanza and The Barn I got a very professional guidance.

– What is/are your favorite website(s) to get information about coffee?
One of my favorite website is The Coffeevine. Their subscriptions are amazing to discover roasters and coffees from all over the world.

– What would you say to people who don’t know much about coffee?
Start discovering slow coffee, for example V60 and go to only the best coffee bars to taste the perfect brewed espresso.

Thomas
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Thomas

Thomas Wyngaard Founder at OK Coffee, started in the coffee industry at OR Coffee Begium, now Director of Saison Coffee in New York City.