Between Cups and Frequencies: The Rhythm of Alexis Gagnaire
Sometimes, all it takes is one unforgettable cup to shift the course of a life. For Alexis Gagnaire, that spark came wrapped in the vibrant notes of a Pacamara Natural—an experience that didn’t just impress, but transformed. From the buzzing coffee scene of London to the thoughtful cafés of France, Alexis has carved a path that blends competition-level precision with a deep, almost musical sense of curiosity.
We also see ourselves as companions in our customers' coffee journey. Whether someone is starting with a fruity Ethiopian natural, exploring experimental processes from Colombia, or discovering a refined washed Geisha from Panama, we want to guide them every step of the way. We believe every coffee has its place and value in the landscape of specialty coffee.
More recently, we’ve been investing in special lots, collaborating closely with producers, and even designing coffees ourselves. This hands-on approach allows us to make a tangible impact on the supply chain—supporting farmers, encouraging experimentation, and ultimately bringing better coffee to the world.
Of course, it's not always possible to recreate the exact conditions of a competition—things like perfect degassing timing or those magical variables that come together in a competitive brew. But we get as close as possible. One key element is water, which plays a huge role in brewing quality. We're fortunate to have high-end water systems in two of our shops, which allow us to control and elevate the final cup in ways most cafés can’t but coffee is never perfect this is why we always have to improve ourselves and learn.
What was your most memorable moment from the 2023 World Brewers Cup, where you placed 8th?
For me, the most memorable part of the 2023 World Brewers Cup was the sense of friendship and support. I was incredibly lucky to have thelp from legends like Emi Fukahori and Mathieu Theis—they were incredible with me and we also built friendship during that time.
I was also surrounded by my amazing team: my business partner Antoine, and our talented roasters Thomas and Paolo, along with my wife who came to support. Having them there made the experience not just about competition, but about sharing a moment of passion and dedication with the people I care about most.
You’ve competed in the World Aeropress Championship and the French Roasting Championship—what did you enjoy most about each discipline?
What I love most is how each discipline teaches you something completely different about coffee. The World AeroPress Championship was all about precision and creativity—tweaking water composition, dialing in the perfect recipe, and chasing that one sweet, explosive cup.
Roasting, on the other hand—well, it speaks for itself! It’s a deep craft that demands patience, intuition, and constant learning. Both experiences challenged me in unique ways, and that’s what I enjoy most: pushing different skill sets and discovering new dimensions of coffee each time.
As someone who also makes music (we saw the SoundCloud link!), does your musical background influence how you approach coffee?
That digging instinct is exactly what I bring to coffee—constantly searching for rare lots, unique profiles, and new origins. Music, like coffee, is all about taste and emotion. While coffee has taken over most of my time now, I still dream of one day opening one of the best audiophile coffee shops in Europe—where sound and coffee meet in perfect harmony. Stay tuned!
First of all—just go for it! The coffee world needs passionate, curious people to help move the industry forward.
But remember, it takes time. Be patient. Listen, work hard, and respect the process. This is a craft that can take 12 to 24 months—or more—just to start developing your palate and truly understand what you’re tasting. Don’t rush it.
Most importantly, enjoy what you do. If you find real pleasure in the daily routine—whether it’s brewing, cupping, roasting, or serving—everything else will follow naturally. (Hudes Magazine)
HUDES | Worldwide Digital Magazine for Manual Coffee Brewers
Through Tanat and the creative collective People Possession, he continues to push boundaries, not just serving coffee, but shaping how we experience it. In this story, Hudes Magazine talk with Alexis Gagnaire. We will share his journey, insights, and passion for coffee with readers around the world.
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| ALEXIS GAGNAIRE | Photo by Alexis G. doc. |
Hi Alexis, how your journey in coffee began?
Hello, my name is Alexis Gagnaire—founder of Tanat and co-founder of the collaborative project People Possession. My journey into coffee began in London, where I first found myself immersed in the rhythms of the specialty scene. In 2016, I returned to France to start what would eventually become Tanat—an evolution born from Kawa Coffee, and shaped by a commitment to quality, innovation, and community.
The true spark, however, came from a single, unforgettable tasting: a Pacamara Natural and a Geisha Natural from Café Granja La Esperanza in Manizales, Colombia. That moment didn’t just impress me—it shifted something. It pushed me toward competition and deeper exploration. Since then, I’ve had the privilege of standing on international stages: 3rd at the World AeroPress Championship in 2019, 8th at the World Brewers Cup in Athens in 2023, and 2nd at the French Roasting Championship in 2021.
Today, my focus is split between sourcing remarkable coffees for both Tanat and People Possession, and shaping meaningful café spaces in France. Our goal is simple yet ambitious: to craft a coffee experience that resonates. In 2024/25, that vision was honored as we were named Best Independent Coffee Shop in Europe and ranked 7th Best Coffee Shop in the World.
As the founder of Tanat, what is the core philosophy behind the brand, and what makes it different from other coffee projects?
At Tanat, our core philosophy is to build a true library of coffee—one that celebrates diversity in variety, process, and origin. We’re driven by a deep passion for coffee and a desire to support innovation and emerging origins, while showcasing the incredible range of flavors that coffee has to offer.We also see ourselves as companions in our customers' coffee journey. Whether someone is starting with a fruity Ethiopian natural, exploring experimental processes from Colombia, or discovering a refined washed Geisha from Panama, we want to guide them every step of the way. We believe every coffee has its place and value in the landscape of specialty coffee.
More recently, we’ve been investing in special lots, collaborating closely with producers, and even designing coffees ourselves. This hands-on approach allows us to make a tangible impact on the supply chain—supporting farmers, encouraging experimentation, and ultimately bringing better coffee to the world.
How would you describe your approach or style in brewing coffee, both in competition and daily life?
My approach to brewing—and even roasting—is very much inspired by competition standards. I aim to bring that same level of precision and intention to the daily experience we offer our customers. I want every cup to feel special, like something you'd taste on a championship stage.Of course, it's not always possible to recreate the exact conditions of a competition—things like perfect degassing timing or those magical variables that come together in a competitive brew. But we get as close as possible. One key element is water, which plays a huge role in brewing quality. We're fortunate to have high-end water systems in two of our shops, which allow us to control and elevate the final cup in ways most cafés can’t but coffee is never perfect this is why we always have to improve ourselves and learn.
What was your most memorable moment from the 2023 World Brewers Cup, where you placed 8th?
I was also surrounded by my amazing team: my business partner Antoine, and our talented roasters Thomas and Paolo, along with my wife who came to support. Having them there made the experience not just about competition, but about sharing a moment of passion and dedication with the people I care about most.
You’ve competed in the World Aeropress Championship and the French Roasting Championship—what did you enjoy most about each discipline?
What I love most is how each discipline teaches you something completely different about coffee. The World AeroPress Championship was all about precision and creativity—tweaking water composition, dialing in the perfect recipe, and chasing that one sweet, explosive cup.
Roasting, on the other hand—well, it speaks for itself! It’s a deep craft that demands patience, intuition, and constant learning. Both experiences challenged me in unique ways, and that’s what I enjoy most: pushing different skill sets and discovering new dimensions of coffee each time.
As someone who also makes music (we saw the SoundCloud link!), does your musical background influence how you approach coffee?
(Smiling) Definitely! I started studying classical guitar when I was just 5, and by 15, I was already DJing—even though at the time, it wasn’t exactly mainstream. Most people were into rock, which I loved too. But becoming a DJ led me to dig music and be always on the hunt for hidden gems.
That digging instinct is exactly what I bring to coffee—constantly searching for rare lots, unique profiles, and new origins. Music, like coffee, is all about taste and emotion. While coffee has taken over most of my time now, I still dream of one day opening one of the best audiophile coffee shops in Europe—where sound and coffee meet in perfect harmony. Stay tuned!
What advice would you give to home brewers or aspiring coffee professionals who want to follow in your footsteps?
First of all—just go for it! The coffee world needs passionate, curious people to help move the industry forward.
But remember, it takes time. Be patient. Listen, work hard, and respect the process. This is a craft that can take 12 to 24 months—or more—just to start developing your palate and truly understand what you’re tasting. Don’t rush it.
Most importantly, enjoy what you do. If you find real pleasure in the daily routine—whether it’s brewing, cupping, roasting, or serving—everything else will follow naturally. (Hudes Magazine)
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