Coffee Insurrection Heroes
Chapter #10Jens Crabbé
Jens Crabbé's Interview: He is founder of MOK Specialty Coffee, Brussels, Belgium
Jens Crabbé
Coffee Insurrection The Interview · 13 Questions
Key Insights from Jens Crabbé
- Founder of MOK Specialty Coffee, Brussels (started December 2012 in Leuven at age 22)
- Belgian by origin, based in Brussels, Belgium
- First "aha" coffee was an Ethiopian during his 2011 Barista course
- Favorite brewing method is V60 02 with Sibarist filters for clarity and speed
- Best coffee tasted: Geisha from Felipe Contreras, Finca Gascon, Guatemala
- Current favorite origin: Colombia (planned Ethiopia origin trip cancelled by Covid)
- Recommends Caffenation in Antwerp, Belgium
- 2020 was a good year for coffee sales (online orders up, queues for good coffee)
- Worries about too much added yeast/flavors in coffee fermentation/processing
- Dreams of owning a small coffee farm to produce his own coffee in 10 years
- Believes self-motivation and developing your own taste beat waiting for others to teach
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 Coffee.
When and why did coffee become important to Jens Crabbé?
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..
What was the first coffee that changed Jens Crabbé’s understanding of flavor?
Hard to say actually, it was definitely in the Barista course I was following in 2011. Probably some Ethiopian coffee that was eye-opening.
What does Jens Crabbé enjoy most about working in coffee?
Knowing that I can actually have good coffee at work.
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.
What is the best coffee Jens Crabbé has 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.
Which coffee origin does Jens Crabbé favor most?
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.
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!
What has Jens Crabbé learned from working in the coffee industry?
Hospitality is everything.
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.
How does Jens Crabbé see the future of specialty coffee?
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.
Where does Jens Crabbé see himself 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?
What advice does Jens Crabbé have for someone starting a career in coffee?
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.
Best Cup
"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."
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Author
Tanya Nanetti is a specialty coffee journalist, writer, and coffee educator dedicated to documenting the people, places, and stories behind the global specialty coffee movement.She writes about specialty coffee shops, roasters, coffee origins, brewing techniques, sensory experiences, and the professionals shaping the future of coffee culture.As a certified coffee trainer and contributor to international coffee publications, including Barista Magazine and Standart Magazine, Tanya combines journalistic research with hands-on coffee knowledge to explore the evolution of third wave coffee worldwide.Through interviews, guides, and coffee stories, she helps connect coffee professionals and enthusiasts with the communities, craftsmanship, and innovation behind every cup.
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