Darius Tanc was born in Romania and grew up in Valencia until, on a post-pandemic vacation, he fell in love with the tranquility of Lanzarote. So much so that he left his profession in the Valencian capital as a Robotics technician to found Noi Coffee on the island, together with his partner, a mobile business that offers specialty coffee and gluten-free pastries at sporting events, the Teguise market and many other points of interest throughout the island.
In an interview with the Radio Lanzarote-Onda Cero space, Más de Uno Gourmet, Tanc explains how he developed his business model and breaks down the qualities of the specialty coffee he serves from his coffee truck.
- What was your journey like before settling in Lanzarote?
I was born in Romania, but I have lived in Valencia since I was 9 years old. I am a technician in industrial robotics and I worked as such, but I came on vacation to Lanzarote just after the pandemic and I fell in love with the tranquility and how good it was here.
I decided to leave everything and after 6 months or so I was living in Lanzarote with my partner. We came with nothing until little by little we built our project.
- Why did you choose coffee for your business?
I am passionate about coffee. From the moment I get up, from the moment I open my eyes, the first thing I think about is my coffee. So I started training in the world of coffee.
The business idea was born a little out of necessity. One day watching the start of the Ironman in Puerto del Carmen, it was about 6:30 in the morning, I wanted to find a coffee and I went through all the premises on the promenade and there was nothing open. Thus, it occurred to us to offer coffee at events, especially sports events, with a small truck.
- But this is not just any coffee...
Indeed, at Noicoffee we work with specialty coffee, which is a coffee that is a little different from commercial coffee. A quality product is taken and worked in a specific way so that the final result is very good. We always work with Canarian roasters to promote coffee culture here in the islands.
- What led you to think that people would want a specialty coffee before going for a run or getting into the sea?
I know the properties of a good coffee, what it produces in your body and I also know what a bad coffee does. We have all had the bad experience of having a coffee in a slightly dubious place, suddenly feeling bad and needing to run to the bathroom. I wanted the opposite, to offer a quality product, that people enjoy drinking it and that it feels good.
- Should coffee go alone?
For me yes, but if you enjoy drinking your cappuccino, your coffee with milk or your latte, I am going to prepare it in the best way for you to enjoy it. In the end that depends on each person.
- Is the same thing happening with sugar?
When you have a good product, the less it is manipulated, the better. That's why I always recommend trying it first without sugar. And then, if instead of two spoonfuls you can add one better, until you get used to not using it.
Good coffee is not bitter, it is a sweet product, it does not need sugar. The problem arises when the product is not so good, which is what happens with commercial coffee, which has been roasted in excess to mask its defects a little and that is why it tastes bitter.
- How many types of coffee can we find at Noicoffee?
We work with a blend, which is a Colombia - Brazil, a mixture of two coffees. It is costing me a lot to change it, because I always want to introduce new things, but it works so well and people like it so much... but little by little I am going to be encouraged to bring other coffees as well.
- Should coffee be drunk freshly ground?
Yes, always freshly ground. We also sell coffee beans and when people tell me that they have a grinder at home I say wow, you are already at the next level of coffee.
Just the smell that is released when you grind the coffee is a luxury.
- And what type of coffee maker do we have to have at home?
With an Italian coffee maker, the typical moka that almost everyone has at home, you can prepare an excellent coffee, but you need the necessary training.
By the way, I also wanted to announce that we have launched barista courses in Lanzarote with the idea of also creating a community and gradually improving the experience at home as well.
- What do you think of Agaete coffee?
I liked it, but it is true that it is a very limited production, there are very few kilos and it is difficult to get it.
- In addition to coffee, you offer gluten-free pastries...
Indeed, all our pastries are 100% gluten-free. We can offer the assurance that when a celiac comes to try something from Noi Coffee they will not have traces of other products.
