– Can you please introduce yourself in a few words.
Hi, I’m Alessio Vabres, head barista at Bar Vabres, I’m a coffee enthusiast specially when it comes to specialty coffee. I’m a dynamic young man, and I love to share my passion for coffee.

– What’s your story in the coffee industry?
Ever since I was 18 I worked at Bar Vabres, step by step I became more and more passionate about the coffee industry and from there I went to discover this fantastic world.

– When did Caffetteria Vabres open and what is the story behind?
Bar Vabres was opened in 1969 by my grandfather, from a classic neighborhood bar, it has evolved more and more into a modern coffee shop. My father already had a particular taste for coffee and 2014 was definitively a turning point for me, combining passion and studies.

– What’s your specialty and what makes you different?
I believe that my specialty is determination and consistency, and above all the approach with the customer that is for me not only a source of business but also a hospitality experience allowing me to share my passion: coffee

– What was your first coffee experience?
My first experience was when I was still at school, during the summer holidays when helping my dad at the bar.

– How/when have you discovered about specialty coffee?
I discovered the specialty coffee when after a training course with Davide Cobelli, I immediately enrolled in a competition for Italian selections and I used specialty coffee. It was in 2014.

– What was your best coffee experience?
My best experience with coffee has been and continues to be the beautiful world that I opened up to. Having met so many people through this passion of mine is a fantastic thing.

– Do you prepare coffee at home ? If yes, what method do you use?
Home is the only place where I do not make coffee. I leave it to my wife. Coffee with Moka and of course specialty coffee ahhahah.

– How do you like your coffee? Black, sugar and milk, iced, vietnamese style,…?
The coffee methods that I prefer are: espresso in the morning and the filter coffee in the afternoon. Black coffee only.

– How would you qualify yourself as coffee drinker (occasional, heavy, addict…)?
I’m a coffee addict there’s no better word to describe it ahha.

– Have you always been into the coffee industry? If not, what was your previous job?
Since I finished my studies I have always been in the coffee industry. I do not know any other job besides the coffee industry.

– Do you have another passion or a hobby besides coffee?
Another passion besides coffee is good eating and good drinking.

– What other place would you recommend, anywhere in the world (coffee or not)?
Last year I was in New York and it’s a place I’d recommend regardless of coffee.

– What is/are your favorite website(s) to get information about coffee?
I read: Socratic Coffee, Barista Magazine and European Coffee Trip.

– What would you say to people who don’t know much about coffee?
I would say first of all to try to understand what is behind a simple cup of espresso… be curious about the supply chain from the plant to the cup.

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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”.