Janine was on the coffee competition path for a few years and then realised her true talent is coaching. She is super successful in her new role! With compassion, empathy and some serious sensory skills, Janine led several baristas to championship podiums. We are sure more will join! You will get to know about them in detail in the interview. Enjoy!

Janine, what is your first memory with coffee? 

When I was about 4 or 5 years old, my grandmother loved to drink coffee in the morning. I liked the delicious smell of fresh coffee and desperately wanted to try it. So, one day, she handed me a very milky, light brown warm “coffee“, and I felt like a total grown-up. I was so proud to be drinking the same fancy drink as her!

​​​​What inspired you to pursue a career in the coffee industry, and how did you get started?

After school, I started working in restaurants and at events. I started as a waitress and slowly worked my way up to becoming an event manager. As you can imagine, that meant long hours, late nights, and sometimes working straight through the night. After eight years of this non-stop hustle, I was completely burned out. I had no clue what to do next, but one thing was clear — I desperately needed a break from my 60-80 hour work weeks.

So there I was, standing in front of a big, well-known coffee shop chain, and I thought, “Why not? Give me that green apron, I’ll write names on cups, and I’ll enjoy working just 40 hours a week.” And you know what? I ended up loving it! Especially during the crazy rush hours when I was behind the bar with my favourite coworkers. There was something magical about how, even when things were hectic and stressful, we could laugh, have fun, and never even need to talk. That feeling was still there, even if we were serving dreadful coffee.

Can you walk us through your coffee career?

I quickly realized that coffee had way more to offer than I thought! But to take my coffee game to the next level, I had to leave my hometown and move to Hamburg. That’s when I started working at a small roastery for the first time, and that’s where I discovered my true passion for coffee – the sensory side of it. How the same coffee can give you a completely different experience depending on how you brew it. BOOM, I was hooked! And that’s when I realized I loved sharing those experiences by teaching Barista and Sensory classes.

Then, out of the blue, I got an offer to work at a trading company, which meant cupping and roasting coffee every day, tasting all sorts of coffees. Paradise, right?! I learned so much about the different qualities of coffee and how it’s bought and sold.

Around that time, I also got into coffee competitions and decided to try my hand at the Brewers Cup. Long story short: I prepped for this competition four times and only made it to the stage once. The first one got cancelled just two weeks before because of COVID. The second time, I came 4th – not too bad! But then, the German chapter decided to change the format for two years. The first round became compulsory, and only six people could move on to the open service.

The first year, I underpoured (seriously, don’t do that…), and the second year, I served a cup that was so under-extracted it could’ve been called “coffee-flavoured water”. After that, I was pretty much done with competing. But luckily, I found a new role for myself in this crazy competition world

How do you stay motivated and inspired to keep improving your coffee-making skills?

After I failed so hard at my last Brewers Cup competition, I was very frustrated and totally unmotivated. I was so mad at myself, and honestly, I started to doubt if I’d ever win one of these things. I began to wonder if I even belonged in the competition scene at all.

But then, I decided to start supporting some friends during their competition prep. The first one was Aylin Aslan, who was getting ready for the Barista Championship. Suddenly, I realized what my true superpower is — helping others. It was like a lightbulb went off, and it reignited my motivation to improve my own skills. Seeing so many competitors with fresh ideas pushed me to experiment more, and regularly evaluating these high-quality comp coffees with a scoresheet became the ultimate training for my sensory skills.

Has this experience made you switch from competing to coaching?

I’ve just realized—I’m actually a better coach than a competitor! The stress during competitions? Yeah, I can’t handle that very well. I always worry way too much. But when it comes to calming someone down when they’re nervous? I’m really good at that!

You have some amazing achievements in coaching. Can you tell us more about them?

Coaching has become one of the most exciting and rewarding parts of my work with coffee! For me, it’s all about the connection and atmosphere between me and the person I’m coaching. It’s not about handing out a bunch of advice—it’s about giving meaningful feedback to their ideas and helping them grow. I’d never write out a strict masterplan for someone to follow in order to win—it’s not a one-size-fits-all kind of thing. It’s about creating something together!

Last year, June Simon won the German Brewers Cup with me as her coach. Working with her was a huge highlight for me, especially during a tough time when my health was really bad. Her win was such a sweet moment, and I felt so lucky to be part of her first big competition victory.

I also coached Morgan from von&vonnie in Portugal without even traveling there! He came 2nd in his first competition, and I’m hoping more wins will follow (no pressure, Morgan, if you’re reading this). He’s such a talented brewer, and his sense of humour is key to keeping things fun!

Coaching remotely was something I always knew was possible, and it’s opened up so many opportunities for me. Right now, I’m prepping Alireza Razzaghzadeh and his colleague Gökhan Selamet from Turkey for the World Brewers Cup. Alireza had some visa issues and couldn’t participate the last couple of years, but since Gökhan won this year’s championship, they’re both heading to Jakarta for the World stage! Together with their powerhouse colleague Kevser, they’re the perfect example of how essential teamwork can be. Even though I’ve never met them in person, we’ve built a really great, structured, and easy-going dynamic. They truly appreciate the work I do with them, and their warm-heartedness is just infectious! It’s like working with a team of coffee superheroes, all with big hearts.

Although filter coffee has a special place in my heart, I am training Paul Bonna from the Kaffeekommune in Germany for the national Barista Championship at the moment. Dropping ideas with him is a lot of fun! And he is such a good roaster and barista! So, yeah, there’s a lot happening right now!

How did it feel after your coachee Martin won the World Brewers Cup?

Oh, I’ll never forget finals day! The atmosphere backstage between Martin, Hardi, and me was something else… We were all so relaxed the entire morning, just happy that Martin made it to the finals. Hardi knew that Martin and I were working so well together, almost telepathically—no words needed. So, Hardi just took care of polishing the servers, letting us do our thing during practice. I think those servers have never been so shiny, haha.

And when I tasted Martin’s coffee that morning — WOW. It was the best brew he’d ever made, the coffee was just performing perfectly! We were laughing so much, soaking in every moment, and still couldn’t quite believe what was happening.

When they announced places 6-3, I was already crying, standing at the back of the crowd in disbelief. And then, when it was clear that Martin was the new champ, all these super fancy, well-known coffee champs and coaches around me were hugging me and lifting me up. Matt Winton was so kind to bring me to the front of the stage, and I was shaking from head to toe…

I was—and still am—so incredibly happy for Martin. All his hard work had paid off! To me, he’s the perfect ambassador for the whole championship game. I have a feeling this is one of those moments I’ll never forget for the rest of my life!

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?

Don’t forget to have fun and make sure you’re surrounded by awesome people who’ve got your back! You don’t need a super fancy coach when you’re starting in competitions. Just focus on finding your own groove first — you’ll learn tons, not just about coffee, but also about yourself. So all you have to do is sign up!

You had a break in your intense coffee career due to health issues. Would you like to share about it?

I first noticed something was off with my body in Portland. A few weeks later, I was diagnosed with MS – multiple sclerosis. It’s hard to explain how it feels when your body seems completely out of control. Even walking felt unstable, and I couldn’t manage stairs like I used to. The strange part was that you couldn’t see it on the outside, but my whole world was falling apart. I was shaky, dizzy, and even taking a 40-minute train ride to the office felt exhausting (and still does sometimes).

I had strange episodes in the past where I couldn’t feel my hand for weeks or my leg would feel like it was submerged in cold water. I always thought, “Oh, it’s just my back or neck, it’ll get better soon”, and never saw a doctor. That’s why I’m sharing this now — if you feel something’s wrong with your body, make the time to see a doctor. Your health is the most important thing!

Since October, I’ve been on medication, and my symptoms have been improving. I do a lot of sports, especially muscle strengthening, and I try to eat in a way that reduces inflammation. There’s always something you can do. Having friends who understand that I can’t go full speed like I used to is incredibly valuable. It’s okay to be vulnerable and ask for help—that’s been a big lesson for me too!

How did you have to change your “coffee routine” and work after getting diagnosed?

Sometimes I have dizzy days, so I have to be careful and drink less coffee. But that’s okay. Overall, I now enjoy every sip of a good brew even more!

If there would be one piece of knowledge about coffee you’d like everyone to know, what would that be?

Eat your food with awareness! And instead of planning one big sensory training session every few weeks, try fitting in smaller, more frequent ones.

Here’s a little trick that might help you train your sensory skills: Instead of dedicating hours to one big session, why not do a mini-training every day? For example, I’m at my sensory peak in the morning and just before lunch.

This morning, I brewed two coffees to compare different drippers. By evaluating both brews, I’m automatically training my palate every single morning. It’s a small, easy way to keep sharpening those senses without all the pressure of a long session!

What coffee challenges are you looking forward to? Any new projects or collaborations?

In today’s fast-paced world, it’s always about new projects. But this year I’m currently trying to integrate more stability and routines throughout the week that are good for me. Last year drained me, so I really need to recharge my energy. No crazy projects for now… we’ll see how long I can handle the calm!

Quick Fire Questions for Janine de Laar:

Filter coffee or espresso-based?

Easy one: Filter coffee!

Milk coffee or black coffee?

Black.

What brewing method do you use at home?

Handfilter.

The most underrated coffee drink?

Filter coffee.

The most underrated coffee brewer?

French Press

Hobby besides coffee?

Cycling, hiking and strength training.

Favourite barista tool?

My Comandante C60.

The number one coffee shop in Europe that every coffee geek should visit?

von&vonnie in Porto.

Favourite city outside your own for a coffee tour and why?

Vienna – the people are real foodies and they have some really good coffee shops!

The post Barista Stories: Janine de Laar of ECOM Kaffee, Lübeck/Hamburg appeared first on European Coffee Trip.

Tommi started with his friends – Elias and Mikko – Siemasu Coffee Roasters, a micro-roastery that aims to raise the expectations of coffee and deliver beans that treat our taste buds! So we can all enjoy a good “siemasu” (Ed. “sip” in Finnish).

Tommi, what is your first memory with coffee? 

My first memory of coffee is my first sip of it. It happened when my late grandmother wanted me to drink coffee when I was about 10 years old. I refused many times, but she kept offering it. Eventually, I got tired of saying no and ended up tasting it. I added half a cup of milk and a lot of sugar.

​​​​What inspired you to pursue a career in the coffee industry, and how did you get started?

I ended up in the coffee industry by chance. Initially, I became interested in flavoured coffees from a small coffee and chocolate shop in Joensuu. That same shop also offered specialty coffees, and I tasted my first specialty coffee, an Ethiopian-washed heirloom from the Yirgacheffe region. I still remember what that coffee tasted like. That experience changed my view of what coffee can be and led me to explore coffees from different Nordic micro-roasteries.

I became very passionate about coffee and wanted to learn more. Finally, after years of dreaming, we decided to open our own micro-roastery in Tampere, inspired by all the great and high-quality cups that I had tasted over the years.

Before this, I studied and worked as a childcare worker and instructor in daycare centres and schools. My wife and I also worked in Kampala, Uganda, at an international school, which was an amazing experience and further inspired my passion for coffee.

Where do you currently work, and what is your role?

I work at Siemasu Coffee Roasters. I am one of the founders and entrepreneurs. We started our journey by roasting at home, but now we have our own roastery space where we roast high-quality specialty coffees in a Nordic style.

Siemasu Coffee Roasters aims to create a modern coffee culture in Finland and beyond. Our mission is to expand people’s understanding of coffee, delight taste buds, and raise the quality of the coffee we offer.

My role at Siemasu mostly includes operational management, but I also enjoy roasting and developing new services.

What kind of experience do you want to offer your customers through your coffee?

I want to provide my customers with a caring and warm experience. I want them to feel seen and heard. Understanding customers and their thoughts is essential in the coffee industry, something that can easily be overlooked. Additionally, I want people to gain a broader understanding of what coffee is and how it can taste with every sip they take. I aim to exceed expectations and deliver more than they anticipated.

How do you stay motivated and inspired to develop your coffee-making skills?

I have ongoing curiosity and a desire to learn more. I am generally very ambitious in everything I do. The same applies to coffee—I want to keep improving and getting better. Staying motivated and inspired with coffee is easy because there are so many different coffees and roasteries that approach things from various perspectives. There are also many aspects of coffee I have yet to explore.

What are the current coffee trends in your area? Are there trends you are promoting or would like to see more of?

In Tampere, where I live, coffee culture is quite traditional. There are few specialty coffee shops that focus on high-quality coffee. Coffee culture in Tampere evolves slowly, and I want to influence that through Siemasu. I would like to see more cafes that prioritize high-quality coffee and focus on origin. I hope to see a shift towards a more modern coffee culture in the coming years.

You have achieved amazing results in competitions. Can you tell us more about them?

I started dreaming of winning the Brewers Cup and representing Finland at the world championships in 2020. That year, I competed for the first time and placed 4th. I learned a lot about the competition and how it works. Then COVID hit, and competitions stopped. There were no organizers in Finland for a while.

Then something awesome happened. Coffee Competitions Finland launched their brand and started organizing competitions. When I saw an announcement about the Mock Brewers Cup 2024, I immediately decided to participate and set my goal to win. I ended up winning, although I was unsure about the competition because of other strong competitors. 

I believe that a big part of the winning recipe was the great team behind the scenes. I’m honoured and grateful to have such an amazing network that has helped me a lot. 

I focused entirely on my performance, practising for hundreds of hours on my routine, water recipe, brewing recipe, and overall presentation. And I received top-notch coffee from Standout, a Yeast Inoculated Gesha by Wilton Benitez, which was superb! I dedicated a lot of time to studying the rules and refining my routine. I achieved a great flow state during the open round and compulsory round which helped a lot.

How are you preparing for next year’s official Brewers Cup competition in Finland?

I am eagerly looking forward to the official Finnish Brewers Cup. My goal is to win again. I’m dreaming of representing Finland at the World Championships and promoting Siemasu Coffee Roasters.

I will prepare well in advance, dedicating time to practice and focusing heavily on the coffee. Sourcing the best coffee possible. I’m looking to work with a talented team to achieve this goal. My current preparation includes staying curious and open to learning more about coffee and brewing.

Tasting and testing a lot of different coffees and recipes, learn more about roasting and performing on the stage. However, I believe that no matter how smart my strategy is, I will not be able to win without a great team. 

What is the most important thing to keep in mind when competing?

The rules. Doing your homework and knowing the rules well, helps you score better. Even small deviations from the rules can cost you points. Answering all the required aspects outlined in the rules is key to success.

What other coffee challenges are you looking forward to? Any upcoming projects or collaborations?

I am truly excited about how modern coffee culture in Finland can develop in the future. I am open to new challenges, competitions, and collaborations. 

We have some exciting collaborations coming up, such as Frukt x Siemasu on Valentine’s Day. We are also working on building a modern coffee culture in Tampere. I’m excited about the collaboration with Café Bakery Mimosa, and we have an upcoming rooftop garden café project on the beautiful roof of Finlayson, where we get to be involved as Siemasu Coffee Roastery.

Quick Fire Questions for Tommi Turunen:

Filter coffee or espresso-based?

Filter coffee.

Milk coffee or black coffee?

Black coffee.

What brewing method do you use at home?

Hario Switch or modified Kalita.

Hobby besides coffee?

Disc golf, reading, skiing.

Favourite barista tool?

Since I live in Tampere let’s say Tamper!

The number one coffee shop in Europe that every coffee geek should visit?

Places that I’ve visited, I’d recommend Mazelab and Frukt.

Favourite city outside your own for a coffee tour and why?

Helsinki, because it has the most specialty coffee cafes in Finland.

The post Barista Stories: Tommi Turunen of Siemasu Coffee Roasters, Tampere appeared first on European Coffee Trip.

Sylwia during her extensive career took part in many coffee championships. She was 2nd in both the Polish Dalla Corte Cup and Vergnano Cup and 1st in the legendary latte art throwdown Proinfuzja. Most recently she became the first woman ever to be the finalist in the Polish Coffee Roasting Championship!

After a few turbulent years, Sylwia finally found her happy place and we can’t wait to see more successes on her new delicious path!

Sylwia, what is your first memory with coffee? 

When I was little, 6-10 years old, my mom would meet with her friends every day for coffee at our house—classic Polish-style coffee (simple immersion in boiling water) with sugar and sweet cream. I still remember the taste of that sipped coffee when she wasn’t looking!

​​​​What inspired you to pursue a career in the coffee industry, and how did you get started?

Right after high school, I decided to sustain myself, moved to Warsaw, and found a job in the hospitality industry. I really liked this field, and the contact with people, and I stayed in it. After a few years, I found a job in a local cafe-pastry shop and liked the atmosphere of the place.

Interestingly – I didn’t even drink coffee then because I didn’t like it. However, the creative part of my soul wanted to learn the art of latte art to serve beautiful coffee to guests, and that’s how my coffee passion began.

I dreamed of training in this art, and I received it as a birthday present from my (as it turned out) future husband. After the training, I was invited to cooperate with an event company and that’s when I met a lot of people connected with coffee. I was a volunteer at the Championships, and my mind was opened to other flavours in coffee, which I fell in love with and still love today.

You’ve worn so many hats – barista, trainer, roaster – how has each of these roles shaped you?

Above all, I didn’t treat any of these areas as work, but as a huge passion. I put my whole heart into my duties and gave 200% of myself. Surprisingly, I wanted to develop and learn new things myself, not the owners of the workplaces. It was even the case that they stopped me from developing, which was no longer compatible with my character. I can’t sit still and do something against myself and my conscience.

Can you tell us about the most important events in your career that have cemented your position in coffee?

I think this whole period has shaped me, and now I have the impression that everything I’ve experienced and worked for, I did so that Focusy – my coffee brand – could be created.

Starting your own micro-roastery is an exciting venture. What inspired this fresh start and what does the name “Focusy” mean to you?

My advantage and, at the same time, my biggest disadvantage has always been that I focused on many things at once, never 100% dedicating myself to one chosen one. I managed to focus more on three passions that shaped my life.

Pastries: I love combining flavours and textures in cakes and desserts. I have taken dozens of training courses to do it well, and I simply have good taste, so it has always come easily to me. Thanks to this, I have supplied hundreds of events with my pastries.

Photography: This has been my passion since my youth. I love observing the world through the lens, of changing and distorting it. I love going back to old photos, their smell and the emotions that come with them.

Coffee: My professional focus, which I have gone through in all possible positions – barista, roaster, marketing, trainer, head barista, manager, warehouse worker, salesperson, customer service… I think I wasn’t just a technician… but I could be!

Focusy is, therefore, a collection of all my passions combined into one, my sense of taste and intuition, former clients who have become my friends and support me the most in the world, my experience and my eye, enclosed in a style inspired by the colourful 90s. I associate these times with the carefree nature of childhood and that coffee sipped secretly from my mom.

Behind me is the worst mental year of my life, I experienced a breakdown and I don’t know what I would have done without the people around me and my “focuses”, which always helped me escape. Focusy is my only chance for a new start.

And what can pull us out of a dark place more than focusing on something good?

The coffee industry, like many others, can have its challenges. What systemic problems have you encountered, and how do you intend to solve or change them with Focusy?

The biggest challenge in the industry right now is the record high stock market and coffee prices, problems with transport, climate change, greater demand than supply, politics… We have no influence on this, but it has an impact on the entire industry. I hope that my eco-activities will bring at least a little relief to Mother Nature.

The world of coffee can sometimes seem intimidating. How do you intend to make coffee more accessible and inclusive with Focusy?

Specialty coffee still intimidates me…! I approach it with respect because thousands of people before me are responsible for it. I only refine by roasting what has been developed on farms at origin, and I try to do it the best I can. Let’s not forget that for the final recipient and consumer, coffee is often just coffee, it should be warm and stimulate action. It is me and my conscience that make me work with the best, transparent product and offer it to my customers. And if someone wants to learn something about where it comes from and what I do, that’s wonderful!

What are the current trends in cafes in your region? Are there any trends that you are promoting?

The confectionery part of my heart is closely watching the development of sweets, the combination of textures and flavours, and new trends in it. I dream of organizing patisserie pop-ups, and pairing Focusy coffee with a cake from my recipe and… I will do it!

In your opinion, what quality should a barista or roaster have and why?

From my own example, I will say that for me the most important quality should be listening to the target customer and their needs. Somewhere in the industry, the thought of who we are really doing this for has been lost…

You have amazing achievements in coffee championships! Can you tell us more about them?

As I mentioned earlier, I had a longer professional break from roasting coffee. Participating in the Roasting Championship in 2023 was my return to what I really liked, testing myself and my intuition. I entered the competition in a male-dominated field and with roasters who do this every day, without the support and greater experience, and suddenly I took 7th place, right behind the finals – it reminded me why I liked roasting coffee.

I promised myself that I would compete next year too. This time I prepared myself, Focusy was almost ready, and in the end, I took 5th place – a pre-premiere success and the first woman in the finals of the Polish Championships, I am probably most proud of that. Right after the Championship, my coffee offer premiered… I can’t believe it’s only been two months!

What advice would you give to other women who want to forge their own path in industries where it is often difficult to find yourself?

Be strong, act according to your conscience, and listen to your intuition. It will lead you to the top!

What coffee challenges are you looking forward to? Any new collaborations?

Give me a moment to catch my breath and find a warm corner for myself in the specialty market, and I will certainly come up with new challenges for myself, haha!

Quick Fire Questions for Sylwia Rachfalska:

Would you serve filter coffee with milk if asked for it?

Yes!

Do you ever take sugar with your coffee?

No.

Espresso or Filter coffee?

Filter coffee.

Milky or Black?

Black.

Do you aim for Sweetness, Acidity, or Body?

YES.

Slurp or Spit?

Slurp.

Cake or Pastry with your coffee?

YES!

Hobby besides coffee?

Photography.

The number one coffee shop in Europe that every coffee geek should visit?

You tell me

What’s your favourite city to have a specialty coffee tour outside of “your city”, why?

Stalowa Wola! I would never have thought that my small childhood town would develop so much in terms of coffee. Now I go back there out of curiosity for new cafés and longing for the first one!

The post Barista Stories: Sylwia Rachfalska of Focusy, Warsaw appeared first on European Coffee Trip.

João’s competitive accomplishments highlight his talent and dedication. In 2024 alone, he became a finalist in the Portuguese Brewers Cup, won 1st place in the Hario Games at World of Coffee in Denmark, and secured 2nd place in the Filtrado Pro during Madrid Coffee Fest. These achievements follow his earlier success in 2023, where he claimed victory in the Hario Brewers Cup Portugal at Porto Coffee Week.

Looking to the future, João will focus his passion for education and community on an exciting new venture: Capybaras Coffee. Launching this year with his fiancée Bianca, this project will feature cuppings, pop-ups, and workshops designed to promote specialty coffee and brewing techniques for enthusiasts and professionals alike.

For João, coffee is more than a beverage—it’s a medium of connection and warmth. His story is one of dedication, community, and an enduring love for the art of coffee.

João, what is your first memory with coffee? 

My first memory of coffee is related to my parents when I was a child. My mother used to make coffee for them every morning and after lunch and keep it in a thermos, with them drinking a little throughout the day.

I remember that in the house where I lived, there was a coffee tree. I got to try those red cherries a few times and occasionally asked my mother how that fruit turned into that drink that seemed so different. And I asked if we could somehow roast those beans to make our coffee. Despite living in a coffee-producing region of Brazil, my parents drank commercial coffee, with a lot of sugar.

At the time, for me, coffee was something I drank with a few slices of cheese, when I wanted to watch a movie at night and wanted the caffeine to keep me awake (I slept anyway). And even though I always saw everyone in my family drinking coffee, I didn’t like that flavour.

​​​​What inspired you to pursue a career in the coffee industry, and how did you get started?

I moved to Portugal and was passionate about coffee, so I started my Food and Beverage Management course because I wanted to make a career change. I am an accountant and have always worked in the administrative and financial areas. But I was a little tired of that.

What inspired me most about coffee was the hospitality that some coffee shops have. Talking to baristas who explained to me why they use a ceramic dripper instead of an acrylic one and recommended other coffee shops. Every visit was incredible because it was more about the coffee.

At the time, I had a toxic job where going to Bogo (a coffee shop in São Paulo) in the morning and after lunch was the best part of my day between leaving home and coming back. In Porto, Portugal, I didn’t work as a barista, I got involved in the coffee community, which offered that same welcome through hospitality. I started working when Sargento Martinho offered me a position to manage and finance their business, something that combined my skills with my desire to work with coffee, which was a perfect fit.

After that, I was lucky enough to come to a coffee shop that only serves filter coffee, which is my greatest passion between making, drinking and studying how each point can impact the flavour.

And I’m getting ready to start learning a little more about the world of roasting, which will take up one day of my week starting in February.

What kind of experience do you want your guests to have when they try your coffee?

I want them to feel welcome, hospitality and incredible flavours. Coffee is about all of this. I want coffee to be part of their day, whether through the caffeine that will give them energy for the day, or in that moment of decompression, the moment to relax, in a hot drink that warms them on a cold day (or a cold brew that cools them on a hot summer). And maybe coffee can transport them to their childhood, or some special moment in their lives, when a cup of coffee was present.

How do you stay motivated and inspired to keep improving your coffee-making skills?

Always seeking knowledge. Whether through lectures, courses or workshops, although a lot of content is available for free on the internet. And I am lucky to have incredible friends in the coffee industry who always share their knowledge with me. What motivates me to continue is being able to share what I learn along the way with my friends and guests.

Can you share a memorable moment from your coffee journey that deeply impacted you?

One moment that really struck me was when I was at the coffee shop and a customer came in and, upon seeing that I had coffee from El Salvador, asked for it and was thrilled. She was born there but hadn’t been there for many years, and she told me that drinking that coffee reminded her of her childhood, of having coffee with her parents and family. I even told this story in my Brewers Cup presentation.

What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?

Here, there is a great focus on the quality and traceability of the product, the importance of ensuring the best flavour and finding ways to give maximum value to the producer, who is truly responsible for the coffee we are offering. Due to the competition, mostly from incredible roasters, here in Porto they seek to value the product, but in a harmonious way, becoming a large (and incredible) coffee community.

Another trend is brunch places, where many places are starting to use specialty coffee, but in many cases, unfortunately, focusing only on the food, without caring much about the quality of the bean or focusing on training their baristas.

A trend that I would like to see is for incredible restaurants, such as those with Michelin stars, to start paying more attention to the coffee offered, which is often the end of the meal. If there is great care in choosing all the food, the coffee should have the same care. And I would also like to see cocktails with coffee.

What are some common misconceptions about our industry that you’ve encountered, and how do you address them?

That all coffee is the same. The Portuguese (commercial) market believes this and doesn’t understand why coffee costs 80 cents in many bakeries and more than 2 euros in specialty coffee shops. When I receive customers like this, I always try to explain the differences between specialty coffee and commercial coffee and even offer them to try the coffee and try to understand it. Of course, even then, it often fails, lol.

Another misconception is that the batch recipe is the same every day. I can’t understand why some coffee shops adjust the espresso grinder every day, but always repeat the same thing when making the batch brew, without changing any variables.

You have some nice achievements in championships. Can you tell us more about them? What are the next championships you’d like to compete in?

I’ve recently had great results in most of the competitions I’ve participated in (except the AeroPress ones, lol). In 2023, I was champion of the Hario Brewers Cup, a competition held at Porto Coffee Week; in 2024, I was runner-up in a Filtered Coffee competition at Coffee Fest Madrid; and I was champion of the Hario Games, an incredible competition held at the World of Coffee in Copenhagen.

Recently, I participated in the Brewers Cup Portugal (a competition I’ve always dreamed of participating in), in which I was one of the finalists. These events are a way for me to ensure that I’ll continue to seek knowledge, in addition to being a way to increase my networking and meet incredible people.

I love participating in filtered coffee competitions at coffee fairs, which are an opportunity to get to know new cities, and participate in the fair and the competition, all in one trip. For this year, so far, I’m only thinking about the Portuguese Brewers Championship (I’m already thinking about themes and I want to start choosing a coffee in advance, so I can do it calmly).

Several incredible people are competing, but my dream is to one day step on stage at a World Brewers Championship. In the future, I think about participating in Coffee In Good Spirits since mixology is an area that I also like, although I don’t have much time to explore it.

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?

The most important thing is to know why you are doing what you are doing. And also try to stay calm, after all, your competitors are usually amazing people, in many cases, people you admire and there is also an audience there watching you. And have fun. Winning is great, but seeing your friends win is just as amazing. So, make it fun.

What are your passions and hobbies apart from coffee?

This is difficult, usually, I’m drinking coffee, making coffee, talking about coffee or visiting coffee shops with my friends. But besides that, I really enjoy the whole universe related to cooking (I like cooking and testing recipes) and I also enjoy reading about mixology, whiskeys and wines. I also like boxing, which is where I can switch off my mind, walking my dog, called Farofa, and watching comedy series with my fiancée.

What coffee challenges are you looking forward to? Any new projects, exciting plans or collaborations?

Next month, in February, I will start a part-time job as a roasting assistant at Senzu, a coffee roaster that was one of the places I visited the most when I first moved to Portugal, which makes me very happy to be invited.

Also, in 2025, my fiancée, Bianca and I are starting a project called Capybara’s Coffee in which we want to do some cuppings and pop-ups, taking some competition coffees so that we can prepare them for friends and clients and also organize workshops related to what is specialty coffee and also the world of Brewing, both for enthusiasts who want to make better coffee at home and for those who want to delve deeper into the subject. I have always enjoyed the educational universe and, recently, I had the opportunity to teach some workshops and I realized that I really love doing this, being able to pass on some of the knowledge I have to other people.

When I lived in São Paulo and started to study more about coffee, I remember taking a workshop with Priscila Pinho and even though I was the only person who didn’t work in the area, I could feel her passion for it. And I hope to be able to continue to transmit this love for coffee to excite other people, as she did with me. I dream that one day this project can become a physical space, a mix between a coffee shop and a school, where I can offer coffees and experiences. I also hope to be able to take these pop-ups outside of Portugal, whether to Brazil, my home country, or to Spain and other countries in Europe.

Coffee is a fruit, a food, but it is also a connection. Sharing a cup of coffee with someone you love is like a warm hug on a cold day. And I hope to be able to bring this to more people.

Quick Fire Questions for João Pedro Ferreira Toti:

Would you serve filter coffee with milk if asked for it?

Where I work, (thankfully) we don’t have milk. When customers ask for it, I apologize and explain it. But I would serve it, although I would ask the person to try it without it first.

Do you ever take sugar with your coffee?

When I was a kid or when I needed to drink coffee from the vending machines at the Hospitality School.

Espresso or Filter coffee?

Filter coffee.

Milky or Black?

Black. But milky on a grey and rainy day.

Do you aim for Sweetness, Acidity, or Body?

Sweetness in the morning and acidy after lunch.

Slurp or Spit?

Slurp.

Cake or Pastry with your coffee?

Pastry. Brazilian cheese bread (pão de queijo) or a cardamom bunn..

Hobby besides coffee?

Boxing and watching hardcore concerts.

The number one coffee shop in Europe that every coffee geek should visit?

Formative Coffee, in London. I found incredible coffees, competition coffees (there was one used in a world barista competition) and a barista who had it provided incredible service with great hospitality.

What’s your favourite city to have a specialty coffee tour outside of “your city”, why?

Copenhagen in Denmark and Curitiba in Brazil are two cities that have a huge number of incredible coffee shops and roasteries, the kind that makes you want to visit as many coffee shops as possible on the same day.

The post Barista Stories: João Pedro Ferreira Toti of Capybaras Coffee, Porto appeared first on European Coffee Trip.

Wendelien’s authenticity and drive help her build communities around the activities and content she creates. She is the creator of The Happy Coffee Network which strives to be a safe place connecting coffee professionals and enthusiasts. It is a virtual place full of real education, interaction and networking.

Wendelien, what is your first memory with coffee? 

When I was in secondary school, we had to do a project which was a kind of ‘mock Youth European Parliament’ where I had to sit through meetings with kids from other schools. A couple of them were drinking coffee, and it all seemed very cool and important and grown up to me, so that week I started to pretend I drank coffee too. After one week of pushing through, I started to appreciate how it helped me through those long days of meetings!

What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

When I was in college studying the English language, I spent a year in Galway, Ireland. Once I’d came back home, I found a part-time job at a local cafe which did only take away coffees. I loved it from the first moment: making coffee and learning how to make it taste even better, but also the hospitality part. The connections with regular guests and the small contributions you can make to their lives have always brought me so much joy. 

I was pretty sure this was my path to follow, and not go into teaching full-time after I graduated. 

How did your career evolve so far?

I did spend about a year and a half teaching English at a few different schools after I graduated because I felt like that was what I was supposed to do. I’d also started a Masters degree in Intercultural Communication, which I did not enjoy at all.

But all this time I was working in coffee as a barista, and that was bringing me joy and the opportunity to keep learning and growing. So when I got the chance to work at a specialty coffee roastery, I took it with both hands. I’ve worked there for almost 10 years, and I got to do all kinds of things. From cupping with the green coffee team, quality control with the production team, and sales and customer relations. Mostly I was responsible for doing the wholesale training.

The last year of my employment there I was also the bar manager for the café they had opened in The Hague. Around the time that COVID  hit, it was clearly time for me to spread my wings… so I left. 

You’re quite a 1-person-orchestra! Tell us a bit about your different roles and projects.

I’m a person that thrives on having different projects simultaneously. I tend to get bored easily! So right now, my main project is my online platform The Happy Coffee Network. 

It is a passion project that grew out of my love for connecting people and sharing knowledge. It’s a vibrant online platform designed for coffee professionals and enthusiasts who want to build genuine relationships, exchange ideas, and grow together. At THCN, we offer masterclasses, workshops, and courses that dive deep into the many facets of coffee, from craft and culture to business and beyond. What makes it truly special is the sense of belonging it fosters – it’s more than a network; it’s a community of people who share a love for coffee and a curiosity for learning.

Next to THCN, I’m working on a book together with my friend Rose van Asten. It’s such a fun but massive project, and we’re looking to publish it in 2025. And next to this, I do freelance work like presenting, keynotes, training, and the occasional barista work. 

How do you stay motivated and inspired to keep improving your coffee-making skills?

At the risk of sounding corny: it’s the people around me. Through my coffee career, I’ve been able to build a network of people around me that keep me motivated to keep up and keep knowing better and doing better. I’ve wanted to share this with the world, which is why I started the Happy Coffee Network.

Coffee people are great at helping each other, and when you put us together magical things happen. I’m also very inspired by the competitors I see on the coffee competition stage every time I emcee a competition. It’s hard not to be inspired when you see how much work, love and dedication goes into these competitions!

What inspired you to start creating content around coffee, and how has that journey shaped your perspective on the industry?

During COVID, I was not in a great place mentally and physically. I wasn’t happy at my place of employment, and we were all stuck at home. I started making reels on Instagram as a creative outlet. I’ve always found humour such a great way to connect with people, and I think a lot of people were craving relatable, humorous content.

I’ve always had a love/hate relationship with social media, and it’s one of these great tools that I think we must use wisely and cautiously. I’m always 100% myself on social media, which can feel very vulnerable. Even though social media is different from real life, I have been able to build some very strong and real relationships with people through it.

But you must protect your authenticity and integrity at all costs because once you’ve lost that online it’s nearly impossible to get it back. 

What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?

One trend I’ve noticed is a focus on creating multi-purpose spaces – cafes that are not just for coffee but also serve as community hubs, co-working spaces, or even host events. It’s wonderful to see how cafes are evolving to meet different needs while keeping coffee at the heart of it all.

Another trend that’s still growing in our industry is transparency; whether that’s showcasing where coffee comes from, how it’s sourced, or even the environmental impact of the cafe’s operations. Customers are becoming more mindful, and it’s exciting to see cafes responding with thoughtful choices.

A trend I’d absolutely love to see more of is radical hospitality – creating truly welcoming spaces where every customer feels seen and valued. It’s something I actively promote in my workshops and projects. I’d also like to see more cafes experimenting with creative, coffee-based beverages that bridge the gap between specialty coffee and broader culinary trends. Innovation doesn’t have to mean intimidating; it can be playful and inviting while still celebrating quality and craftsmanship.

How would you like to see THCN evolving in the future?

My vision for THCN is for it to become the go-to platform for coffee professionals worldwide. I’d love to see it grow into a place where not only knowledge is shared, but collaborations are born, and careers are shaped. I imagine a space where baristas, roasters, and coffee professionals from every corner of the world can connect, find mentorship, and access resources to help them succeed. I’m also dreaming of expanding into more in-person events like retreats and contributing to festivals to deepen those connections and celebrate the incredible diversity in our industry.

Can you share with us some inspiring stories that happened thanks to networking at THCN?

Absolutely! One of my favourite stories is about two baristas from different countries who met through one of our online events. They hit it off and ended up collaborating on making amazing content that combined both of their backgrounds. It was so inspiring to see them turn a casual conversation into something tangible and creative. Another one was a workshop attendee who applied the skills they learned at THCN to land an Aeropress Championship win they’d been dreaming of – seeing people grow and succeed is what makes this work so rewarding.

You have some amazing achievements in the championships. Can you tell us more about them? What are the next championships you’d like to compete in?

Thank you! Competing has been such a transformative part of my journey in coffee. Winning the Dutch Barista Championship was a huge milestone – it felt like all the hours of practice, research, and refining my craft really paid off.

Then, becoming the World AeroPress Champion was a dream come true, especially because it’s such a fun, inclusive competition. Each of these experiences taught me so much about coffee, but also about resilience, creativity, and staying calm under pressure.

As for what’s next – I’ve been thinking about exploring some new formats that challenge me in different ways. I’ve enjoyed competing in Brewers Cup for the first time this year since it’s such a beautiful way to showcase the nuances of coffee through careful brewing.

But for now, I’m focused on mentoring others and supporting the next wave of competitors. That said, who knows? The competition bug might bite again soon!

How did your life change after becoming the Dutch Barista Champion and then the World AeroPress Champion?

Winning those titles was a whirlwind! They opened up so many doors for me, both personally and professionally. Suddenly, I was invited to travel, judge competitions, and speak at events, which gave me a platform to share my passion for coffee with a much larger audience.

But more than that, these experiences taught me a lot about resilience, discipline, and how to handle pressure. It also deepened my understanding of the industry and strengthened my desire to give back – whether that’s through THCN or mentoring others.

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?

The most important thing is to find your why. Competitions are tough, and they require a lot of preparation and sacrifice, so you need a strong reason to stay motivated. Whether it’s to challenge yourself, showcase your skills, or push the boundaries of coffee, knowing your purpose will help you stay grounded. Also, embrace the learning process – even if you don’t win, you’ll come out of it with new skills, insights, and connections that are invaluable.

We also see you nowadays more and more often on the stage as an MC! Do you enjoy leading events? Do you prefer to emcee or compete?

I absolutely love being an MC! There’s something so energizing about being on stage, connecting with the audience, and keeping the flow of an event engaging and fun. It’s also a privilege to shine a spotlight on the incredible talent and stories in our coffee community. As for choosing between being an MC or competing – that’s a tough one!

Competing is such a personal journey; it’s about pushing yourself, learning, and growing in ways you didn’t think possible. Being an MC, on the other hand, is more about creating a shared experience and celebrating others. Right now, I’d say I’m enjoying the balance between the two – they’re both challenging and rewarding in their own unique ways.

What are some common misconceptions about our industry that you’ve encountered, and how do you address them?

One big misconception is that coffee work is “just a job” or a stepping stone to something else. In reality, it’s a craft and a science that requires incredible skill and dedication. I try to address this by highlighting the artistry and knowledge behind every cup, whether through workshops, social media, or conversations. Another misconception is that specialty coffee is elitist – I believe it should be approachable and inclusive.

That’s why I focus on creating welcoming spaces like THCN, where people can learn without feeling intimidated.

What advice would you give to aspiring baristas who want to make a mark in the coffee industry?

Stay curious and keep learning! The coffee industry is always evolving, so there’s always something new to discover. Seek out mentors, attend workshops, and don’t be afraid to ask questions. Also, don’t underestimate the power of networking – connections can lead to unexpected opportunities. And lastly, stay true to your own style and values. It’s easy to get caught up in trends, but the people who stand out are the ones who bring something unique to the table.

What coffee challenges are you looking forward to? Any new projects or collaborations?

I’m always excited by a good challenge! One thing I’m looking forward to is diving deeper into education and mentorship through The Happy Coffee Network. I’m working on new ways to make learning accessible and engaging, whether that’s through digital courses, in-person workshops, or even new formats we haven’t tried yet.

I’m also focusing on expanding my role as a keynote speaker and presenter. I love sharing stories and insights with audiences, whether it’s at coffee events, industry conferences, or even beyond the coffee world. It’s such a rewarding way to connect with people and spark conversations about topics I’m passionate about, like community building, sustainability, and innovation in coffee.

And who knows, maybe a new championship will spark my interest – I’m always looking for opportunities to push myself and grow!

Quick Fire Questions for Wendelien van Bunnik-Verver:

Would you serve filter coffee with milk if asked for it?

Yes, but I’d probably serve it on the side and invite the guest to taste it without milk first. But you’ll get no lecture from me, haha!

Do you ever take sugar with your coffee?

Not unless it’s a very, very dark roasted Italian espresso which I otherwise would not be able to stomach.

Espresso or Filter coffee?

Filter coffee.

Milky or Black?

Depends on my mood! I’m not picky haha.

Do you aim for Sweetness, Acidity, or Body?

Yes

Slurp or Spit?

Spit!

Cake or Pastry with your coffee?

I’m not that big of a pastry person actually!

Hobby besides coffee?

Weightlifting & crossfit keep me sane, reading helps me unwind. And I love sailing!

Favourite piece of barista equipment?

My AeroPress, obvi.

The number one coffee shop in Europe that every coffee geek should visit:

Ugh, don’t make me choose! I loved Buna in Lisbon when I was there for World Aeropress this year, but The Source in Edinburgh is also a fave. Both aren’t the fanciest of places, but the coffee is outstanding and the people even more. 

What’s your favourite city to have a specialty coffee tour outside of “your city”, why?

After doing a coffee tour in Lisbon last October during WAC, I cannot recommend this city enough. Yes, you’ll get sore legs from all the stairs but there are so many nice cafes at a ‘walkable’ distance and the Portuguese laid-back vibe is excellent for my fast-paced Dutch brain.

If you liked Wendelien’s Barista Story, make sure to also check out the podcast episode we recorded after she won the World AeroPress Championship.

The post Barista Stories: Wendelien van Bunnik-Verver of The Happy Coffee Network, Utrecht appeared first on European Coffee Trip.

Nükhet currently helps to develop the Tough Love – a roastery with major rebel energy. She is soaking in all the creative juices there and loving every second of it.

She also handles all of the coffee-related aspects for Turkish Airlines’ Flight Academy inside café called Daniels. From menu development to keeping the vibes right and the brews on point. She is fixated on the atmost guest satisfaction. 

Moreover, Nükhet collaborates with various brands in the coffee industry, from equipment, and coffee subscriptions to designing labels and visual identities for roasteries. But only with the brands that have the same values that she does and ones that contribute directly to the coffee community.

Nükhet, what is your first memory with coffee? 

My granddad sneakily saved for me the leftover Turkish coffee grounds from his cup, away from my mom’s watchful eyes. It was bitter as hell but oddly thrilling!

What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I used to work at SPX, the extreme sports store. I was all about snowboarding and skating, but when customers started importing gear from abroad, I thought, “What’s next for me?”. Tattoos blazing, I started looking for jobs in Istanbul that wouldn’t judge me for being me.

Barista life caught my eye—it wasn’t just a job; it was a vibe. I saw this one barista behind the counter, totally in the zone, like it was his stage. Every move was intentional yet human and his smile set the tone for everyone’s day. I was hooked.

You have mentioned that you’ve started your barista career with our ECT İstanbul video. Can you tell us more about it?

I was grinding in a commercial coffee shop, devouring videos and articles like a maniac. ECT Istanbul guide opened my eyes to the city’s specialty coffee gems. Seeing cafés I didn’t even know existed, and learning about roast principles—it was like falling in love. Suddenly, my off days were all about chasing new flavours and geeking out over coffee because of the ECT  Istanbul video 8 years ago.

Tell us a bit about your current roles and projects.

As for Tough Love, this brand is my everything right now. I literally uprooted my life to be here. Our motto is pure fire: “Tough Love is brewed for rebels. The misfits and the unapologetically bold. Every sip strikes against the ordinary—a wake-up call for those who live with grit and passion. It’s not just about coffee. It’s about living fiercely without compromise.”

How could I not be inspired by that?

At Daniels, I’m making sure every coffee break for pilots and instructors is top-tier. Plus, I run our social media—because who doesn’t need a little aesthetic caffeine in their feed?

I WORK AT 3 JOBS RIGHT NOW!! WOW.

What parallels do you draw between the rituals of coffee and the rituals of art?

Coffee brewing feels like an art form to me. The first time I made a pour-over, the bloom reminded me of cosmic explosions—like the universe was unfolding in my server. It made me believe coffee might just be an alien gift.

Both art and coffee rituals are about flow, creativity, and passion. For me, art loses its magic when it’s made just for money, and coffee loses its soul if it’s not brewed with love. It’s about doing it for yourself first, then sharing the joy with others.

What stories or values do you aim to convey through your coffee-inspired illustrations?

Hands. My art is full of hands because they’re the real heroes—from the farmers picking cherries to the barista pouring latte art. I also use mountains and asymmetrical patterns to reflect coffee’s journey: it’s tough, raw, and unpredictable, but always standing tall, like nature’s perfect chaos.

How did your experiences growing up in a restrictive and judgmental environment shape your creative philosophy?

When you grow up in a cage, your mind learns to fly. My art is bold and unapologetic because it’s my escape and my rebellion. Every brushstroke or coffee bloom is me saying, “I’m here, and I’m free.”

How do you maintain authenticity and confidence while navigating the pressures of social media and commercial demands?

Honestly, reels almost killed my vibe. Ten-second videos? Ugh. I used to film multi-angle shots with proper storytelling. But then I reminded myself: my social media is for me. It’s my immortal diary, not just a feed for likes and shares.

I’m all about loyal followers, not numbers. Staying true to myself keeps me grounded, and I’ll keep sharing my world with whoever vibes with it.

What draws you to collaborate with brands like Cxffeeblack and Orea, and how do these partnerships align with your values?

Working with Cxffeeblack was magical. They’re all about the culture, the art, and the struggle behind coffee. Seeing my art turn into a product was surreal.

Orea? Total game-changer. They broke all the rules and created something genuinely unique. I only collaborate with brands that respect sustainability, coffee farmers, and the unique artist. If they’re not about that life, I’m out.

How do you envision the coffee industry evolving, and what role do you see art playing in that transformation?

Art and coffee will always dance together, but I see minimalism taking over in coffee shops. Robusta might get its moment in the spotlight too—it is a fighter, just like us.

But let’s be real: coffee might become a luxury, like in some dystopian movie. If we can still afford a cup in the future, we’ll count ourselves lucky.

What is your ultimate vision for blending your passions for coffee and design?

Freedom. Give me creative freedom, and I’ll give you magic. From Dubai to Canada, every design I’ve done without limits feels like a legacy. I want to keep working with passionate people and create work that lasts. 

What message would you give to those who feel like the “bad sheep” in their communities, based on your journey?

Being an outsider is a blessing. It gives you space to grow and figure out who you really are. Look at the people judging you—they’re stuck in toxic cycles and craving validation.

Focus on yourself. Be your own hero. I started making videos with a watering can from IKEA, and look at me now! Feed your soul with music, movies, and knowledge. I’m living proof that self-love can take you places.

What coffee challenges are you looking forward to? Any new projects or collaborations?

Tough Love is about to explode with collaborations—musicians, tattoo artists, students, you name it. We’re dropping merch, throwing events, and chasing every childhood dream. We are just a dream now, but who needs dreams to come true in real life… We dream it. It will be real.

Quick Fire Questions for Nükhet Yalçınkaya:

Would you serve filter coffee with milk if asked for it?

Not if it is a manual brew.

Do you ever take sugar with your coffee?

Just with Turkish coffee.

Espresso or Filter coffee?

It depends but mostly filter coffee.

Milky or Black?

It’s obvious. Only Black.

Do you aim for Sweetness, Acidity, or Body?

Sweetness.

Slurp or Spit?

Always slurp.

Cake or Pastry with your coffee?

Cake!

Hobby besides coffee?

Skating, painting and all the creative things out there.

Favourite piece of barista equipment?

The scale!

The number one coffee shop in Europe that every coffee geek should visit:

Can’t pick one! Petra, Montag, Spada, all in Istanbul.

The post Barista Stories: Nükhet Yalçınkaya of Tough Love, Aydın appeared first on European Coffee Trip.

At GOTA, Katharina takes pride in her role as the front-of-house host, ensuring every guest feels welcomed and cared for. Beyond the café, her talents extend to the creative work at the flower shop that exudes seasonal creativity and thoughtful design. Together, these ventures reflect her belief in the “sublime beauty” of both coffee and flowers.

For Katie, coffee is more than a beverage; it’s a shared experience. She channels this passion into hosting public cuppings and competing in championships. She won the Austrian AeroPress Championship but as she says herself: “It is not about taking a trophy home but about fostering our beautiful community connections”.

Katie, what is your first memory with coffee? 

My first lasting memory of coffee was visiting a coffee farm in Peru. It was a small farm run by the owner and his family, no big cooperative or big-name specialty producer. It was very humble and at the same time inspiring to witness the connection of the people with their land and crops.

​​​​What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I did my degree in teaching and started travelling the world for 5 years. Australia, New Zealand, USA and Peru. I worked on cruise ships and got fascinated by the customer service they offered. Therefore I wanted to start my own business in hospitality. 

Tell us a bit about your places. What are your roles there?

Together with my brother Markus, I run GOTA Coffee Experts and Miraflores, a flower shop. As owners, we must do all the jobs while ensuring the places run well and keep everyone fed.

My role at GOTA in particular is front of house – as host it is my job to welcome our guests, make sure they are well looked after and know all the delicious things we have to offer. Seat allocation is another thing I am in charge of as our place gets very full, especially on weekends.

At the flower shop, I am doing our seasonal flower concepts and the creative side of the operation. Since we also sell coffee and equipment at the same shop, I like to share my passion and experience with our customers as well.

What inspired you to combine the café culture with the beauty of a flower shop?

Coffee and flowers have many things in common, the most important being sublime beauty when prepared in the right way. It is the effort you put into both things that creates a memorable result. Also coffee and flowers vibe together as they attract similar people in search of input to brighten up their everyday lives.

What kind of experience do you want your customers to have when they visit you at both GOTA and Miraflores?

I want to share with them the beauty of the fleeting moment that is in both coffee and flowers. As with all things that are transitory, they shine brightest at their peak. It is my great joy to share these peaks with our customers.

How has your business perspective evolved since starting GOTA and Miraflores?

In order to make coffee and flowers a business, customer satisfaction and owner satisfaction have to go hand in hand. Which means it is necessary to look closely at costs and prices so the business stays viable. As personnel costs are the biggest chunk, in order to prosper one has to fine tune the precious resource of co-workers and lend a hand most of the time.

What do you consider to be your biggest accomplishment in managing both ventures?

To function daily without fault, to export our passion by exhibiting at global coffee fairs and getting recognition for that – we have been voted European Coffee Trip’s best coffeeshop in Austria recently.

What is your favourite part of the day, and why?

Mornings, entering the coffee shop, short talks with the team, enjoying a cortado and having the first conversation with our customers. 

How do you stay motivated and inspired to keep improving your coffee-making skills?

I like to try new coffees everywhere I go and through GOTA’s many public cuppings I get a pretty wide overview of the coffee market. Practising for competitions also keeps me inspired and hungry for that next juicy cup.

What are the current trends in cafes in your region?

Trends are always fleeting and fickle. We had co-fermentations for some time now but in my opinion we are back to beautiful, simple and clean washed coffees now. 

How did it feel to compete on WAC?

Competing in the World AeroPress Championship was an incredible experience—like nothing I’ve ever done before. It was this amazing mix of nerves, excitement, and pure joy. Representing my country on a global stage was such an honor, but honestly, it was the energy of the event that made it unforgettable.

The atmosphere was electric, with coffee lovers from all over the world coming together to celebrate what we love. It’s not just about the competition; it’s about the people you meet, the stories you share, and the creativity you see in every round.

Of course, there were moments of pressure—trying to hit that perfect brew in such a short time while knowing your cup is being judged can be nerve-wracking! But the spirit of the AeroPress Championship is so playful and fun that it’s impossible not to enjoy every second.

Whether you walk away with a trophy or not, the experience is about pushing yourself, connecting with others, and celebrating coffee in its simplest, most beautiful form.

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?

Personally I feel it is very important to remember you are first and foremost competing against yourself. Meaning it is in your hands, how you perform and present and thus how good you are.

The spirit of coffee competitions is not confrontation and beating people, it is creating something amazing and being very exact about it and doing it in the safe space of our wonderful global coffee community. Only after eliminating all my own errors and hiccups and doing a perfect show, I can think about other competitors.

What are some common misconceptions about our industry that you’ve encountered, and how do you address them?

Many people think we coffee roasters and coffee people are at origin all the time, tasting and buying coffees there. We invite people to public cuppings and show them how coffee is tasted and bought in real life. 

What coffee challenges are you looking forward to? Any new projects, exciting plans or collaborations?

I am looking forward to the next World of Coffee trade show in Geneva and also our 2025 AeroPress Championships in Austria. And of course to our next cupping at GOTA!

Quick Fire Questions for Katharina Brun:

Would you serve filter coffee with milk if asked for it?

Never.

Do you ever take sugar with your coffee?

Nope.

Espresso or Filter coffee?

Filter coffee.

Milky or Black?

Black.

Do you aim for Sweetness, Acidity, or Body?

Acidity & Body.

Slurp or Spit?

Slurp.

Cake or Pastry with your coffee?

Cake.

Hobby besides coffee?

Flowers.

Favourite piece of barista equipment?

AeroPress.

What’s your favourite city to have a specialty coffee tour outside of “your city”, why?

We really enjoyed the coffeeshop hopping in Lisbon, walking around and sharing AeroPress vibes. 

The post Barista Stories: Katharina Brun of GOTA Coffee Experts & Miraflores, Vienna appeared first on European Coffee Trip.

June is a Q Arabica Grader and a remarkably versatile and talented coffee competitor. She doesn’t specialize in just one aspect of coffee but she competes in latte art, cup tasting and brewing. She is the current German Cup Tasting V-ce Champion and the current German Brewers Cup Champion. Whenever she doesn’t compete, she helps her sister Ella when she is rivalling.

June, what is your first memory with coffee? 

When I was a kid I spent the weekend at my grandparents’ place quite regularly. On Sundays, my granny always used to bake cake and in the afternoon when my parents came to pick me up we had coffee and cake together (a pretty German thing to do).

The adults had some filter coffee from a big thermos flask and I got a teapot of fruit tea. Everything was served in matching sets of cups, saucers and cake plates. Some of those sets she still has until today. Maybe that’s how my brain connected coffee with fruit tea (notes) early on. 

​​Tell us a bit about Juel Coffee. What are your diverse roles in the project?

Juel Coffee is the company of my sister Ella (German Barista Champion 2023) and me. We’ve both worked in the coffee industry for many years – mostly freelance – and decided to join forces this year.

We aim to create more awareness and spread curiosity for coffee by sharing our knowledge through classes, when serving coffee at events or hosting public cuppings. My role in all of this is super diverse but doesn’t vary much from what Ella does. We both give classes (for coffee shops or home users), do coffee catering, compete at championships and host public cuppings at least once a month – sometimes together and sometimes just one of us.

The only thing that we kind of split the responsibilities for is accounting (my part) and creative/ social media (Ellas’s part), but even for those parts, we keep ourselves updated and involved.

How do you stay motivated and inspired to keep improving your coffee-making skills?

Keeping the motivation high can be a bit tricky on some days. Surrounding myself and exchanging with passionate people really helps. Almost as if their spark jumps over and revives my own little flame to then maybe be a spark for someone else that needs it. Staying open-minded and experimenting helps to improve your skills, as well as taking part in interesting classes and workshops – there’s always so much more to learn and explore! 

Can you share a memorable moment from your coffee journey that deeply impacted you?

In February 2023 a massive dream of mine came true when I got the chance to join KaffeemacherInnen for their farm training in Nicaragua. After more than a decade of working with coffee, I finally made it to origin – that was so exciting. 

To me, it was always important to go on a trip that was not just about visiting a farm for some beautiful pictures, but more about learning, living and working with the people on the farm. The time in Nicaragua was a bittersweet reality check. The country is so full of contrasts. Colourful houses, beautiful landscapes, peaceful nature and positive people right in the middle of absolute poverty, political difficulties and plastic waste polluting the environment. People that have so little, but somehow seem to be happier than a lot of the people from our wealthy, Western society.

This experience really helped me to reflect on my own way of living and to feel more gratitude for everyone and everything around me. Also, knowing how hard the production of green coffee is and what challenges producers are facing, really makes you appreciate coffee even more.

As the German Brewers Cup Champion, what was the most challenging part of your journey to the top, and how did you overcome it?

Competing is a lot about having the right mindset. When I first started competing in 2018 I did it just for the fun of it and out of curiosity. To see what it’s like. I didn’t expect to succeed in a notable way at all but managed to place within the top three in Latte Art. After that, the next competition felt less light. I started to feel pressure because people now seemed to have expectations of me. That’s something that grew a lot over the time and with every successful competition. I really stressed myself a lot and feared the moment that I would miserably fail and be a massive disappointment to others. Of course, that was all just in my head. So not making it to the next round at the Brewers Cup 23 was somehow a blessing. It didn’t feel great, but not as bad as I always imagined it to be and life went on. People didn’t think less of me. 

I spent a lot of time thinking about my “why” regarding competitions. Why do I want to compete? Since finding my answer to that question I got a lot of my lightness back. Competing is fun again. I allow myself to stay curious with a playful mind, ask a lot of questions and don’t take everything too seriously. 

I know that a lot of successful competitors share this fear and feel this pressure of expectations, especially when thinking of competing again after a longer pause or in another discipline. Please don’t let that stop you! Same for everyone that’s thinking of competing for the first time – do it for yourself and your own “why”.

Competing in the World Championship is a huge milestone. How are you planning to prepare for it?

Luckily I already had the pleasure of working and training with a true World Class Coach – Janine de Laar. So the training for the national competition was already on a very high standard regarding its structure and procedure. There will be slight adjustments for the preparation for Jakarta, but no massive changes. As Jakarta is still a few months away the preparation process is rather a marathon than a sprint. The most important part is finding the right green coffee and keeping the motivation high for a long period of time.

Trying outstanding coffees definitely helps with the motivation part!

How do you balance being both a competitive barista and an entrepreneur?

I won’t lie – it’s tough. Each day has only a limited amount of hours and next to Juel Coffee and the competitions, there’s this thing called social life that I also try to maintain. What really helps is my strong (and understanding) support system. One central character of it is for sure my sister Ella.

Juel Coffee is our shared company, so all of the work and challenges that come with running a business is shared. That way the workload doesn’t get too overwhelming for one of us alone – we help each other out. 

What is also very special is that there is a mutual understanding between Ella and me when it comes to competitions as she is also a competition barista herself. In 2023 she won the German Barista Championship and represented Germany in Athens last year. So again, we help each other out. She’s supporting me for my competitions and I support her when she’s competing.

Next to having my sister in my support system, I’m also very grateful for having a very understanding husband. Doing both – work and competitions – ultimately means less time for just the two of us and listening to all of my ideas, concerns and “bla bla/mimimi ” before a competition is probably very exhausting at times. It really helps that he (like basically most of my social environment) also works in the coffee industry to discuss coffee-related ideas together.

What advice would you give to aspiring baristas who want to make a mark in the coffee industry?

Find your why. Why do you want to compete? Is there an interesting coffee you found and want to share with an audience, people you want to support by using this platform, a fancy new dripper you discovered or simply for the curiosity and fun of it all? Your why can stay private – You don’t have to share it, but it helps whenever motivation might drop.

Also, stay curious and open-minded. Try to exchange with people that might have competed themselves already and don’t hesitate to ask questions.

Most importantly, choose a coffee and a routine that you love, not something you think will have the best chance to win. You will spend so much time with this coffee, so choose something you enjoy drinking and stay authentic on stage. Even if things don’t turn out as planned you will have a damn good time.

Quick Fire Questions for June Simon

Would you serve filter coffee with milk if asked for it?

Yes, but I would recommend trying the coffee as it is first. If milk is still requested then, of course, I’ll serve it. Everyone can enjoy their coffee like they prefer.

Do you ever take sugar with your coffee?

No, but sometimes a little salt.

Espresso or Filter coffee?

Filter coffee.

Milky or Black?

Black.

Do you aim for Sweetness, Acidity, or Body?

Ideally the balance of all three. If that’s not possible, then sweetness.

Slurp or Spit?

Slurp.

Cake or Pastry with your coffee?

Both are great, but after the coffee.

Hobby besides coffee?

I’m a massive crafty and always have a knitting project with me.

Favourite piece of barista equipment?

My pink cup – all the coffees taste a little sweeter in it

The number one coffee shop in Europe that every coffee geek should visit:

The Good Coffee Society in Vienna.

The post Barista Stories: June Simon of Juel Coffee, Berlin/Hamburg appeared first on European Coffee Trip.

With over 16 years of expertise in the coffee industry, Jakob’s journey began in 2007 as a barista in a high-quality café. It ignited his passion for coffee which brings people joy. Jakob’s enthusiasm for sharing knowledge and elevating coffee culture defines his approach. Whether he’s introducing customers to the nuances of modern specialty coffee or helping brew better coffee. Both at businesses cooperating with Supremo and simply helping guests enjoy the best coffee at their homes.

We are sure that whenever you will see Jakob behind the bar, your day will become a little brighter.

Jakob, what is your first memory with coffee? 

When I was 15 years old I wanted to prepare myself to have all the important things I would need when I would live alone. That meant getting a fridge and an espresso machine. So I bought a Gaggia Cubika…

The funny thing is that I never drank coffee before, but in my head, it was always part of being an adult. 

​​What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I started working in a café after my civil service and learned to love it. I love to work as a team to make other people happy. In my opinion, coffee is the best tool to do it.

After one year working as a barista I decided to do an apprenticeship in the food industry and learn how to manage a coffee shop with all the things you need for it.

Tell us a bit about the place you work at. What is your role there?

I work in one of the best specialty coffee roasting companies which even has its farm in Costa Rica and offers around 100 different types of coffee. Supremo Coffee was founded in 2006 and is run as a family business. 

I have 2 roles there. I am the Team Leader for our bar with our great barista and the store where we advise our customers with a lot of expertise. Both are located in our roastery.

I am also the contact person for cafés, restaurants and offices where our coffee is served. This starts with the coffee tasting, the individual recipe creation on site, and up to help in the daily business. 

What kind of experience do you want your customers to have when they visit you at the cafe?

I always try to show our guests something new. Of course, this is individual for each guest. Munich is close to Italy, which means that many of our guests only know classic, dark-roasted coffee. Then I show them something more modern and fruity.

In the store, I explain a lot about the right settings for extraction at home. For every type of coffee making. so our customers can get the maximum out of our coffees.

What is your favourite part of the day in your cafe, and why?

My favourite part is setting up our espresso grinders (we have 6) in the morning. With good music and the smell of croissants fresh from the oven. When the first guests arrive and everything is ready, I’m happy.

How do you stay motivated and inspired to keep improving your coffee-making skills?

The coffee industry is always in motion.

I’ve been working in this industry since 2007 and there are always new ways of doing things. I’m someone who looks forward to new challenges, so I’m motivated to learn new things anyway. 

What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?

Typically most Germans prefer to drink espresso blends (made from arabica and robusta) from their espresso machines. A guest once said: “In the past in Germany it was about which car you drove, today it’s about which espresso machine you have.” 

I try to focus more on the natural aspects of coffee and show our guests pure coffee varieties. I’m happy to see that such coffees are becoming more and more popular, especially as espresso. 

I personally love espresso from washed Ethiopian beans. That’s what I would like to see more often in other places.

What do you think is the most important quality for a barista to have, and why?

In the end, it’s always about making the guest happy. For me, coffee is simply the best and easiest way to do this. Therefore, a barista’s most important quality is knowing who you are making the coffee for. Of course, a barista must know how to set up the coffee, work cleanly, move gracefully and make beautiful latte art. But, a good coffee with the best latte art doesn’t taste perfect without a smile.

How do you maintain consistency in the quality of the coffee you serve?

A recipe has to be created for each coffee. The ratio of coffee to water and also determine the optimal extraction time. Individually, depending on taste. In daily business, there are parameters, such as extraction time, which are easy to check by counters. If the coffee is no longer within the values, we try it and correct it.

What are some common misconceptions about our industry that you’ve encountered, and how do you address them?

The worst thing is that most people only know really bad coffee.

That’s why many people drink their coffee with milk and sugar to mask the bad flavours, especially the bitter ones. Here I explain to people: “Imagine you only ever eat burnt fries. Now let me give you well-made ones”. Many people would then say: “Oh, it tastes like nothing…” Then I say: “If you eat these well-made fries for a week and then the burnt ones again, you’ll realize what you’ve always eaten.” And now the whole story with coffee. Exact same thing.

Then many people understand that the quality of coffee has improved a lot in the last few decades.

What are your passions and hobbies apart from coffee?

I love going out into nature and spending time with my family. Watching American football brings me a lot of joy and have recently discovered a passion for trading card games (MTG). I like taking photos of butterflies and used to collect stamps. There are so many great and different things in this world…

Quick Fire Questions for Jakob Hartwig

Would you serve filter coffee with milk if asked for it?

Yes.

Do you ever take sugar with your coffee?

Yes (as an experiment).

Espresso or Filter coffee?

Both.

Milky or Black?

Black.

Do you aim for Sweetness, Acidity, or Body?

Balance.

Slurp or Spit?

Slurp.

Cake or Pastry with your coffee?

Cake.

Favourite piece of barista equipment?

 Comandante at home, scale at work.

What’s your favourite city to have a specialty coffee tour outside of your city, why?

Oslo, good coffee and a nice city.

The post Barista Stories: Jakob Hartwig of Supremo Coffee, Bavaria appeared first on European Coffee Trip.

Valentina is an avid coffee competitor. She is the finalist of the 2024 Italian Barista Championship and the current Italian AeroPress Champion. We are sure that we will see Valentina on stage again where she can use her creativity and love for specialty coffee.

Valentina, what is your first memory with coffee? 

A very long time ago when I was a child I prepared the moka pot for my dad every afternoon.

What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I was a sales advisor (I sold sunglasses and worked for many multinational companies). From 2014 I started to sell coffee pods and I fell in love with one Ethiopian coffee during a coffee tasting. From that moment I started to study coffee in a serious way.

You have an interesting career path. Can you walk us through it?

As I told you before I started to work with a multinational coffee company and then I started to study coffee in a very serious way. The first time I saw a live coffee competition was in 2018 at the World Of Coffee Amsterdam. I was very impressed by the barista competition. I was already a content creator but from that moment I felt that I would like to be something more. I love (and I hope very much) to become one day an international coffee judge. I keep working on it!

I’m a Social Media Manager specialising in the coffee industry. I started with Allegra, the company that created the London, Paris, Amsterdam and Milan Coffee Festivals.

Then I continued to study for my role – you know social media changes often and you have to be always updated! Actually I create content and manage several social profiles.

What is your favourite part of the day, and why?

It’s hard to say… but maybe it’s the morning setting of the espresso and batch brew. It’s a bit of a ritual and feels like a responsibility because you taste everything and try to make it as delicious as your knowledge and skills allow.

What inspired you to start creating content around coffee, and how has that journey shaped your perspective on the industry?

In the past, I was inspired by beautiful pictures of many coffee tools and at the beginning of my journey, Luca (my husband) took pictures for me.

Over the years, my inspirations have changed a lot. Social media has evolved (hello, reels!), and so has the way I communicate. At some point, I realized my main audience was Italians, and there was a real need to talk about coffee culture something that’s still pretty limited in Italy, though it’s improving. That’s when I started looking up to profiles that focus on education and spreading knowledge, even in other areas.

You’re a big promoter of Italian coffee culture and specialty coffee. What do you think is the biggest misconception people have about Italian coffee?

The fact that we are a culture based a lot on traditions. We live in the past and progress is seen many times as a terrible “intruder”.

What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?

You know, we are very classic so cappuccino is still an evergreen trend. But the difference is that in specialty coffee shops, you can taste a good cappuccino presented with lovely latte art and a good milk texture. I’d love for Italians to get to know flat white better. It’s a great way to wake up with that extra touch of sweetness from the milk. And let’s not forget about filter coffee—though I’ve noticed it’s being embraced much more now compared to the past!

You have some amazing achievements in championships. Can you tell us more about them? What are the next championships you’d like to compete in?

I won the Italian AeroPress Championship and I competed the same year in the Barista Championship. I started competing almost by chance, thanks to an invitation from Francesco Sanapo, founder of Ditta Artigianale. I think he saw something in me because I absolutely loved it! I placed fourth in the 2024 National Barista Championship, but unfortunately, I was disqualified during the preliminaries for next January’s 2025 Championship (guys, make sure you read the rules carefully!). But I’m not giving up—I’ll try again!

How did it feel to compete on the World AeroPress Championship stage?

Very exciting and a way to meet a lot of great champions around the world!

And is AeroPress your favourite brewing method?

It depends. I change my mind a lot but AeroPress has always remained my best travel brewing buddy. I bring it with me always everywhere. Especially when I come back to Puglia, my home region!

What are your passions/hobbies besides coffee?

Coffee. Ahauhauah.

Jokes aside: I like to discover new coffee shops and If I have to think of something else I would say Pilates! I love it and it’s a discipline that helps me a lot during the hardest time of my life!

If you could give one piece of advice to young coffee professionals entering the field, what would it be?

Be brave, be unique and don’t be scared about what other people can think about you. It can be challenging at the beginning but so many times it is only because people don’t know you and what are you doing. It happened to me the same when I started to talk about coffee in Italy. 

What coffee challenges are you looking forward to? Any new projects or collaborations?

To prepare for the next barista championship (2026) and other top-secret projects… I’m kind of superstitious, so I won’t say anything until it actually happens!

Quick Fire Questions for Valentina Palange:

Would you serve filter coffee with milk, if asked for it?

Maybe yes, but I’d probably cry afterwards. However, I think everyone should be free to drink whatever they like.

Do you ever take sugar with your coffee?

Yes, when espresso is bad at the bar I have to somehow survive!

Espresso or Filter coffee?

Espresso after lunch, filter coffee in the middle of the morning or the afternoon.

Milky or Black?

Milky.

Do you aim for Sweetness, Acidity, or Body?

I love acidity and sweetness, body is not so much important for me!

Slurp or Spit?

Slurp.

Favourite piece of barista equipment?

WDT (Weiss Distribution Technique) Tool.

The number one coffee shop in Europe that every coffee geek should visit is:

Dreamin Man in Paris! Because it is like its name: a dream!

What’s your favourite city to have a specialty coffee tour outside of “your city”, why?

Naples!!! It left me speechless to see how many beautiful coffee shops are popping up. You can find tradition and innovation in this city! Amazing!

The post Barista Stories: Valentina Palange, Coffee Content Creator, Milan appeared first on European Coffee Trip.