Inside Production- Two Perspectives, One Passion for Coffee

Two Roasters. Two Perspectives. One Passion for Coffee. 
 

What happens when you ask two coffee roasters the exact same questions? 
 

We put that to the test with Karin Bogaerts and Michel Steyaert, who work in our coffee production department, where they help ensure every batch of coffee is roasted, processed and prepared for packaging. 
 

Karin has spent almost five years at Beyers. Michel is approaching twenty. Different journeys, different experiences – but the same passion for coffee.  
 

We asked them the exact same questions to discover what life behind the scenes at Beyers really looks like. Let’s see where they agree, where they surprise us and what nearly 25 years of combined roasting experience has to say about coffee. 
 

Before we start, could you briefly introduce yourself and tell us how you came to work at Beyers? 

Karin: My name is Karin Bogaerts. I’m 52 years old, have been married for 16 years and I’m the proud mother of a 15-year-old daughter. I live in Temse and enjoy walking, cycling and travelling in our motorhome. 

I’ve been working at Beyers for almost 5 years as a process operator, monitoring the roasting process and supporting daily production.  
 

From the moment I started, I felt at home. Every day brings something different, and that’s one of the things I enjoy most about my job. 
 

Michel: My name is Michel Steyaert, I’m 63 years old and I’ve been working at Beyers for almost 20 years. 

Before joining Beyers, I worked as a self-employed baker for 20 years. I started here as a packer, then moved into an operator role, and after two years I had the opportunity to become a process control operator. Outside of work, I enjoy cycling and working out. 
 

Round 1: Behind the Scenes at Beyers
 

• What’s the one thing that instantly tells you: “I’m at Beyers”? 

Karin: Walking onto the production floor still gives me the same feeling I had on my very first day: this is where I belong. 
 

Michel: The aroma of the coffee welcomes you.

• What’s the first thing you notice when you walk onto the production floor in the morning? 

Karin: The very first time I walked in, I immediately thought: ‘Yes, this is it. I’m going to feel good here.’ Five years later, I still have that same feeling. Walking every morning and immediately feeling at ease means a lot to me. 
 

Michel: I check which machines are running and keep an eye out for any issues that might arise. 
 

• What’s something people would never guess about your job? 

Karin: People are often surprised when I tell them I’m a process operator and that I roast coffee. They’re always curious to know more about it. 

Michel: Most people don’t realise how much variety there is in coffee, or how fascinating coffee production really is. 
 

• Which part of the production process do you find the most interesting? 

Karin: Planning the production schedule. If it’s not right, production lines can stand still, so it’s an important responsibility. I also love the variety in the job, you never know exactly how your day will begin or end. 

Michel: Planning the day’s production, communicating any issues with the right people, finding solutions together and calculating the output of each production line. 
 

• What’s the most satisfying part of your day? 

Karin: When everything goes well without mistakes. I’m still learning, and I’ve realised that this job isn’t about acting quickly. It’s about thinking before you act. That was an important lesson for me. 
 

Michel: When the production schedule runs smoothly and I’ve been able to solve or even prevent technical issues. 
 

• What’s changed the most since your first day at Beyers? 

Karin: I’ve discovered that I’m capable of much more than I ever thought. Thanks to the opportunities I’ve been given here, I’ve grown into a much more confident person. 
 

Michel: I’ve seen the company grow and watched coffee continue to evolve over the years. 
 

• Describe your job in three words. 

Karin: Great colleagues. Feeling good. Variety. 
 

Michel: Fulfilment. Satisfaction. Purpose. 
 

• A new colleague starts tomorrow. What’s your first piece of advice? 

Karin: Be yourself. People will listen to you here, and if you have a problem, you’re never on your own. It really feels like a family. 

Michel: Be curious, take an interest in the job and always be a team player. 

Round 2: Quick Fire 
 

Final Round: The Last Batch

• What’s one thing you’ll still remember about Beyers years from now?

Karin: The family atmosphere and the fact that people really listen when you have something to say.

Michel: The atmosphere. It’s always been a pleasant place to work.

• If you could describe Beyers in one word, what would it be?

Karin: Welcoming.

Michel: Growth.

• Finish the sentence: “A great day at Beyers is a day when…”

Karin: ... I come to work with pleasure and go home feeling satisfied.

Michel: ... everything has gone smoothly.
 

Five years. Twenty years.

Different journeys and different perspectives. Yet by the end of our conversation, one thing became clear: what keeps people at Beyers isn’t just the coffee, it’s the people.

Whether it’s arriving with a smile, solving a technical challenge, or simply enjoying the atmosphere on the production floor, it’s those everyday moments that make the biggest difference.

And perhaps that’s what working at Beyers is really about.