Vieux-Lille · Roasting since 1931
Maison VanackerLille
A 1931 coffee roaster in Vieux-Lille: the coffee roasted in the back room, served in the café
An Ethiopian filter poured to order, a flat white with milk from Flanders, and the house waffle, warm.
Coffee roaster and café, in Vieux-Lille since 1931
The coffee roasted at the back, the cakes at the front
The roaster runs in the back room on Tuesdays and Fridays. At the counter, filters are brewed on a V60, the espresso is our Vieux-Lille blend, and the milk comes from a farm in Flanders.
The croissants come out at half past seven, the cakes reach the counter around ten. First time here? Have an Ethiopian filter and the waffle: we’ll bring them to your table.
In the oven each morning
The croissants come out at half past seven
Churned butter, three turns of the dough, a night in the cold. The cinnamon rolls follow, then the brioche buns rolled with vergeoise sugar, iced while still warm.
Before nine, the first tray leaves with the regulars. Those who stay sit by the window with a filter.
To drink roasted here
A filter poured to order, an espresso of our own
Four single origins on filter, changing with each delivery, and one blend for espresso, roasted here every week. Ask at the counter what went through the roaster that morning.
Saturdays at the roastery
A tasting at ten, around the roaster
Every Saturday at ten, Lucie opens the back room to eight guests. You smell the green coffee, watch a roast, then taste four cups side by side with a spoon, the way importers do.
One hour, and a bag of coffee to take home. Dates go up on our Instagram, @maisonvanacker.lille, and the eight places go quickly.
In the roastery
The roaster heats up before opening
Fifteen kilos of green coffee per batch, fourteen minutes over the flame, then the beans turn in the tray to cool. The smell slips under the door and down the rue des Brûleurs.
The roaster
“You taste coffee the way you taste wine: smell it, slurp it, let it cool. The rest is fire and time.”
Lucie VanackerRoaster, granddaughter of the founder
Lucie learned the trade with a roaster in Antwerp before reopening her grandfather’s roastery in 2017. She buys green coffee from three importers and sets every roast by ear, at the first crack.
Follow the house
The roastery, day by day
Groups
A team breakfast, a private tasting, a birthday tea? The long table seats twelve, the café forty.
Coming as a groupBook
We look forward to welcoming you
A table in the café, a place at the tasting, the long table for a team: it’s all arranged by phone, or by e-mail at any hour.
Book by phone03 53 48 31 2608:00 – 18:30 Tuesday to Friday · 08:30 – 19:00 Saturday · 09:00 – 17:00 Sunday
maisonvanacker