Andy Roasters

Dave Haessen and Kjell Maes ran their own independent coffee bars in Antwerp for five years before starting to roast, setting up the Andy roastery at the Blikfabriek in Hoboken in the middle of the pandemic. Two years later they opened the flagship at Amerikalei 82 in Zuid, where the beans are poured and sold. Their approach is summed up in three words, digging, playing and understanding, and they buy from a small group of specialised traders across Europe.

The coffees are sorted by process rather than origin: Not So Fruity for nutty, chocolatey cups, Fruity Washed for elegant, tea like ones, and Fruity Unwashed for the funky, full bodied end. The room is minimalist, with a large terrace out front, a record corner and a DJ deck at the back.