Interview with Marc Olivier

Hi Marc Olivier, how would you describe yourself in a few words?
"I am a passionate, curious, and attentive person. I am passionate about the world of coffee and I love sharing that. I would describe myself as someone open and empathetic who strives to give the best of himself."

How long have you been part of Torréfactorie? How did you end up here?
"I have been at Torréfactorie for 3 years. Having felt the need for a career change, I told myself that trying a field I am passionate about would increase my chances of successfully changing my trajectory.
Having been a customer before working here, I was able to recognize this great success story and I wanted to be a part of it.
For me, the concept of the 'coffee experience'—guiding the customer through the world of coffee from start to finish (choice of bean, choice of equipment, and training)—can only fuel my passion and enrich my knowledge."

In what field do you specialize?
"I have a DEC in business management as well as a bachelor's degree in administration, with a profile in human resources and labor relations."

Where does your passion for coffee come from?
"From a trip to Cuba where there was a coffee bar; everything was perfect, from the beauty of the landscapes to the preparation rituals. The coffee was a unifying force, a comfort where all the senses were engaged."

If you had to choose one single coffee for the rest of your life, what would it be? And why?
"A double lungo; it’s the pleasure of an espresso with a more defined aromatic profile."

And your biggest dream, the one you hold closest to your heart?
"One day, to be able to combine my two greatest passions: the automotive world and the coffee universe, under one roof."

Finally, if you could share a message with our customers, what would it be?
"The world of coffee is infinite, and no matter what equipment you own, there is always a way to improve your coffee experience. In my opinion, there are three basic elements to having a good coffee: a minimum of passion, the quality of the bean, and, above all, the joy it brings us."