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12 Aug 2026
There is a bean that refuses to speak. It doesn't crack. It doesn't change colour honestly. It arrives at Golden already darker than it should be, tired from a process the others never went through. I...
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11 Aug 2026
Before it's coffee, it's a coffee jute sack. A coarse cloth, hand-stitched at the other end of the world, filled with green beans and pushed out onto the water. By the time it reaches the Marché...
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10 Aug 2026
Everyone talks about the flame. Nobody talks about the second after. Yet cooling coffee beans after roasting matters as much as the fire — and, for us, it's the only step in the whole process we...
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09 Aug 2026
On Monday 24 August, French-speaking Brussels goes back to the clock. School restarts, the offices fill up, the Monday-to-Friday machine switches back on after a summer on pause. And we do exactly wha...
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07 Aug 2026
Finding a coffee roastery open on August 15 in Brussels is almost a challenge. It's Assumption Day, a public holiday: banks shut, offices closed, the city on pause. Except at the Marché de l'Ab...
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06 Aug 2026
Immersion or percolation — that's the only question that matters once the bag is open. Not "which method is best." Not what some universal guide says, written by someone who has never seen your ...
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05 Aug 2026
Colombian specialty coffee is born twice. First up there, in the Andes, at 1,800 metres, where the day burns and the night freezes — and it's precisely the night cold that chisels the bean, ripe...
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04 Aug 2026
In 2026, the coffee industry is plugging itself into the grid. Big roasters are going electric, hydrogen burners are announced for the end of the year, and specialty cafés are choosing silent, ...
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03 Aug 2026
There is no better signboard than the smell of freshly roasted coffee carried off by the wind. On Saturday morning, when Golden lights up at Marché de l'Abattoir, exit of the Manufakture car pa...
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