IT consultant Jochem (33 years old) is also a firefighting expert: “Since my trip to Australia I have a passion for quality coffee”

Jochem ruikt aan de bonen

In the Special Hobbies category we found a very special one with the Apeldoorner. Jochem Pieper (33 years old) is a “fire expert” in Bosbrand in Zwitsalterrein for about four hours a week.
“I love complex operations, and I feel good about that. I find that in my day job, but also as a firefighter.”

coffee from teachers

Jochem’s love for coffee started early. “At the daycare center, I drank all the leftover coffee from the teachers from their mugs,” Jochem says with a big smile. “They always put a lot of sugar in their coffee, but it didn’t move very well. I loved these sweet coffee leftovers and learned to drink it at a young age.”

In the nursery I drank all the rest of the teachers’ coffee from their cups

Jochem

Burgundians

But at the Pieper family’s home in Lichtenvoorde, they drank coffee made with coffee fillings. “I didn’t drink it, I really don’t like it,” Jochem explains. “My relatives are real Burgundians. We love good, tasty food. But when it comes to coffee, I am a real gourmet.”

complex operations

Jochem says he has been living in Apeldoorn with great pleasure since 2011 and has a long relationship with his girlfriend from Hilversum. He studied Business Informatics at Saxony University of Applied Sciences in Deventer and has worked full time at Thinkwise as an IT consultant for a few years now. “I love complex operations, and I feel good about that. I find that in my day job, but also as a firefighter.”

I like complex operations, which give me satisfaction

Jochem

They line up for a good coffee at 6

During the trip he took with his grandfather in 2016 through Australia and New Zealand, he saw what a special coffee culture there was. “As early as six in the morning, people were lining up at the best coffee shops for a good cup of coffee,” Jokim says. “I thought this was very special. We don’t really know that in the Netherlands. In big cities like Amsterdam and Utrecht, this is just starting to happen.”

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Firefighter

A few years after this remarkable journey, Yoshim started his new passion: coffee roasting as a fire specialist. He was in contact with Matt van Maastricht from Schenkers. They share their passion for quality coffee. Matt introduced the site, equipment and sources of raw grain. Jochem became the master of fire, or the one who roasted all the coffee beans for Bosbrand. The roasted beans are then sold to coffee lovers and restaurants.

Jochem says his passion for coffee roasting originated mainly because roasting is a true craft. “What I also like about roasting the beans is that by organizing the process as much as possible and adjusting the roaster as much as possible, you can get optimum quality coffee beans,” says Jochem. “It is just like my work in IT. If the quality of the process is perfect, the end result is also high quality. I got a kick out of that.”

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Yochem for barrels with roasted beans. Photo: Endeport Apeldoorn

Jokim smells the unique taste of coffee beans

On the site in the old Zwitsal factory, ecological and fair trade grain sacks are piled up. Tons of roasted beans are plentiful, too. The grains come from farms in Peru, Brazil, and Nicaragua. They have one supplier in each of these countries. It is a high quality pill. From the highest slide available worldwide. Jochem also explains that each bean has its own unique taste. “My sense of smell has always been very well developed. I also recognize the different aromas of beans,” says Jochem.

My sense of smell is very well developed. I know the different smells of beans too

Jochem

Jochem learned the tricks of the trade from Apeldoorner Hugo Duif, the master of fire and owner of Duif Coffee. “It’s really a profession in itself, but it’s a lot of fun. I also find it difficult to preserve the DNA of the beans throughout the roasting process. It’s very hard, but I get better at it. Restaurant coffee machines are designed to serve a certain quality of coffee, which has to be quality and acidity.” The nuclear kernels in them are as similar as possible,” adds Jochem.

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The beans are roasted! Photo: Endeport Apeldoorn

He points out that Apeldoorn’s “coffee vibe” is on the rise, too. “The coffee drinker from Apeldoorn is particularly picky. Younger generations are open to new types of coffee, but older generations are particularly loyal to brands like Douwe Egberts. But it’s already better than it was a few years ago. People know better where to find us, But they also know stores like Simon Lévelt and Kaldi, which also sell the best coffee.And of course the restaurants in Apeldoorn where Bosbrand coffee is served, including Schenkers, says Jochem.

Apeldoorn coffee drinker is particularly picky

Jochem

Help me, my husband has a hobby

We also asked him what his girlfriend Mindy thought of this particular hobby. “She thinks it’s great because that way she can also enjoy this delicious coffee. And when we’re together, I’m definitely not just talking about coffee.” Yochem also received an Ethiopian coffee plant from his girlfriend last year to make his own “coffee”.

How does Jochem prefer to drink his coffee?

Jochem has become a real obsessed with coffee. He turned his passion into his hobby. Of course we also asked him how he prefers to drink his coffee. Jokim answers: Black in its purest form. Sometimes “flat white”. Double espresso with a layer of vegetable milk. And a maximum of two a day, really good coffee.”

Do you or do you know Apeldoorn with a story worth telling?

Let’s know! Perhaps he will soon be the Apeldoorner of the Week in the neighborhood!

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