Aupa is the new coffee shop that has just opened its doors opposite the Rotondes in Bonnevoie. Barista and chef, Enrique De Juan Saiz, had a simple wish when creating his own place: to offer a meeting point, filled with positive energy, where one can enjoy speciality coffee and good-quality food. A cheerful breeze of Spanish energy that puts a smile on your face.
In Spain, aupa is what you say to a child who has fallen, to encourage them to get back up and give them energy. At Aupa, Enrique has set himself a mission: to send his customers away smiling. “We all have our lives and our worries, but what I want here is to spread good humour and connect with my customers, because that’s what I’ve learnt and that’s what I know how to do.”
A fine mission indeed for this passionate and hyperactive chef, who, after more than 10 years working in Michelin-starred restaurants, decided to open his own place with his vision of gastronomy and hospitality.
Chef and barista
A native of Madrid, Enrique grew up with one obsession: to become a chef. “My father didn’t see it that way and told me to study law!” After graduating, he left Madrid for Oxford, determined to make his dream come true. “I had no experience, but I knew that if I wanted to be a chef one day, I had to start right at the bottom.” He began as a waiter for two years, then stood outside a Michelin-starred restaurant in London for seven days to get a job. His perseverance eventually paid off. “I was assigned to chopping parsley and onions for a year.” A school of perfection that shaped him, without ever discouraging him – quite the opposite.
With this commitment and attention to detail instilled in him, he continued his career as a chef in London, then in Luxembourg, where he worked at Mosconi.
It was during his London years that this hard-working, meticulous chef discovered the world of coffee, thanks to a friend who was a trainer at the SCA (Specialty Coffee Association). “Speciality coffee requires the same precision as haute cuisine: the density of the beans, the temperature of the water… nothing is left to chance.” Entrepreneur at heart, he began to imagine a hybrid space where speciality coffee would meet his cuisine, enriched by multiple influences.
The future Aupa premises, “small and cosy”, caught his eye. “I knew I could make my little nest here.” Thirty square metres, too small for a proper kitchen – but that hardly mattered. “I’ve got a high-speed oven, a mincer, and my creativity!”
Quality products, made with heart
The values learnt in haute cuisine follow him into this new personal venture, with a clear philosophy for Aupa: carefully sourced products, organic, local where possible, and sustainable.
Like any good coffee shop, Enrique makes his own pastries: cookies, brownies, and of course Spanish desserts such as torta de queso. “I’m not reinventing the wheel, but I offer quality products, prepared with my know-how and inventiveness.” Recipes for focaccia and bagels, made fresh each morning on site and warmed in the oven before serving, have already proved popular with early customers.
His “burnt butter cookie” recipe, made with Guanaja chocolate from Ecuador, crisp and slightly bitter, is already getting people talking. For breakfast lovers, Enrique has come up with a brioche bun with scrambled eggs and avocado, served warm. In the coming weeks, the menu will evolve to include Spanish-inspired dishes, such as toast with Iberian ham and tomatoes, or a tortilla.
Local roaster, coffee batch by Aupa
Of course, coffee is central at Aupa. Enrique works with Mondo del Caffé, based in Echternach (for their speciality coffee division). “At the moment, we roast our espresso coffee with them, and in the coming weeks we’ll be offering other coffee options, roasted especially for Aupa,” Enrique explains.
The ideal collaboration for this perfectionist, who was determined, when opening his café, to serve his own roasted coffee. “It’s important to me to be able to portrait, from start to finish, the cup I want to serve my customers.”
A meeting place
At Aupa, don’t expect to hide behind your phone, as Enrique’s warmth and lively presence will surely rub off on you. “Being welcoming is the spirit of Spain! The seating is close together because I want to encourage people to interact, and perhaps even create synergies.”
This chef and barista, epicurean and artist at heart, hopes to make Aupa a true meeting place for those who enjoy good coffee and simple yet delicious food. Aupa!
