Artisanally roasted, since 1937
Go with the slow
We deliberately choose to roast fresh coffee in small quantities every week using the slow roast method. This careful approach allows us to consistently guarantee coffee of unparalleled freshness, digestibility, and extraordinary taste. The result is a cup of coffee that will pamper your taste buds. Discover here how we work to let you enjoy the true essence of coffee time and time again.
The Origin of Taste: A Journey Through Coffee Cultures
Our commitment begins with the selection of the highest quality green coffee beans from all corners of the world. We are passionate about discovering unique coffee varieties grown with care and sustainability by small coffee farmers. Tasting and evaluating different beans helps us choose the best batches that will yield the most complex and captivating flavors.
From green to gold: The roasting process
When the green coffee beans arrive at our roastery, the truly magical process begins. Our master roaster, Tom Duran, has years of experience and knowledge that enables him to create the optimal roasting profiles for each coffee variety and blend. Using traditional roasting methods and advanced technology, he ensures that the beans are roasted evenly and gently so that they reveal their full flavor potential. Unlike mass production, we take the time to carefully roast each batch of beans, so that they retain their unique character. We strongly believe in quality over quantity and strive to deliver a high-quality product that impresses every time.
At our core, it's all about roasting fresh coffee beans with the utmost care and dedication. Every week, we strive to provide our customers with an unforgettable coffee experience.
Our commitment: Fair trade, real change
Our focus on artisanal craftsmanship also means that we strive for sustainability and ethical trade practices. Together with our Belgian partner, we work closely with small coffee farmers who are committed to environmentally friendly farming methods and fair wages for their workers. In this way, we aim not only to deliver high-quality coffee but also to make a positive impact on the communities from which our beans originate.
Coffee with flavour & character: from bean to cup
In our artisanal coffee roastery, everything revolves around sharing a special coffee experience with our customers. From carefully selecting the best coffee beans to expertly roasting each batch, we always strive to create a unique and unforgettable cup of coffee. We hope you enjoy our coffee as much as we enjoy roasting it for you. Welcome to the world of true flavors and artisanal coffee.
Our Story
1937
Mokabon starts as coffee roastery
Erminio Mazzaro moved from the Padua area to Zelzate in the 1930s. There he met his wife Bertha Gauwe, and they moved to Donkersteeg 37 in Ghent. There, Erminio started the coffee roasting business. He roasted the coffee beans in the cellar, and Bertha sold the freshly roasted coffee beans on the ground floor.
1951
Ghent's oldest coffee house
In the 1950s, the saloon was added, and that "Salon du Café" was an instant hit. The first Turkish and North African migrant workers also immediately felt welcome here. And that word Mokabon? Shouldn't it be spelled with two k's? No, it's simply a short Italian way of saying 'good coffee'. Did you know there's also a Mokabon in Verona?
1964
Erminio Mazzaro develops his own espresso machine
Erminio soon noticed that Belgians drank their coffee differently from Italians. He decided to design his own coffee machine that would brew coffee to the taste of his Belgian clientele. In Italy, he set up a small coffee machine company, which he moved to Destelbergen around the mid-1960s.
1991
Tom Duran: Passion for the craft and an eye for detail
When Erminio reached retirement age, his children would normally have continued the business in the Donkersteeg. But they too felt the pull of migration and moved to the United States. Mokabon came into the hands of new owner Tom Duran. With his expertise and professional knowledge, he elevated the coffee shop to a higher level. He roasted his coffee blends fresh every week using the slow-roast method. High-quality coffee beans carefully selected, roasted, and inspected, that was his motto.
2023
Generation change
Grace and Quentin took over the business in mid-January 2023 from Christine Berth and Tom Duran. Grace is Christine's daughter and practically grew up above the Mokabon. She has therefore been very involved in the business that her mother, together with Tom Duran, took over in 1991. It is therefore obvious that she is the new face of the business. Meanwhile, Quentin is perfecting his skills as a coffee roaster under the watchful eye of Tom Duran.