Caitlin McArdle grew up in Dundalk, Ireland, and now lives in Amsterdam, a city that matches (or at least tries to) her energy and pace. She has been working with coffee for just over three years, yet her progress has been fast and focused. What started as curiosity behind a café machine quickly turned into long nights of practice, a sharp eye for detail, and a deep commitment to getting better through hands-on work and the people around her.
Her days move between very different worlds. With Coffee Crafters, Caitlin serves rare, high-end coffees at international events, such as Formula 1, where exceptional coffees are often poured in moments that pass in seconds. In Amsterdam, she is the head barista at Layers Bakery, where she builds a constantly evolving drinks menu. Coffee and matcha sit side by side, shaped by seasonality, pastry flavours, and a clear goal to keep innovation readable and enjoyable.
Competition plays a central role in her growth. Caitlin has won numerous throwdowns and became European Matcha Champion, achievements earned through pressure, repetition, and discipline. With her sights set on the Irish Barista Championships and new educational projects with the matcha brand Nekohama in 2026, she continues to push herself forward, driven by curiosity, movement, and a desire to create experiences that stay with people long after the cup is empty!
Caitlin, what is your first memory with coffee?
I think one of my first memories with coffee was going through a drive-through with my dad, and he ordered an Americano. I always loved the smell of coffee, so he convinced me to try it, and I thought I would throw up afterwards. Upon reflection, the drive-through was McDonald’s, so maybe I just had good taste from a young age.
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 in a small café just outside London after leaving Ireland straight after finishing school. I was earning some money and splitting my time between working the floor and stepping behind the coffee machine as a barista.
I had no experience making coffee at the time, but one day I noticed a colleague pouring hearts into customers’ drinks. Seeing their reactions sparked something in me; I wanted to learn how to do that too.
I quickly became hyper-fixated on being able to pour more than just a heart. Every night after work, I’d go home and watch YouTube tutorials, practising until I finally managed to pour a tulip. That moment marked the beginning of my obsession with latte art, and everything else followed from there.
Tell us about your projects. What are your roles there?
This section I love to talk about because I am so proud of where I work and what I do!
Firstly, I work with Coffee Crafters, which is a high-end coffee events company where we do coffee on location. It was started by Yakup Aydin, who is an amazing barista. We have some of the most exclusive coffees being served at insane locations, for example, Formula 1 was a highlight for me this year! It’s funny working there because sometimes we are serving people coffee, and if they don’t have time to receive the whole experience where we explain exactly what we are serving them, they sometimes walk away drinking a crazy Panama Geisha like it’s nothing.
I am also the head barista at Layers Bakery in Amsterdam. It opened in August this year by Alexandre Scour, who is a very talented pastry chef. We have a menu that changes seasonally, which I create. I make some crazy concoctions with matcha and coffee. I find it so fun to constantly keep innovating and experimenting with different kinds of ingredients, drawing inspiration from seasonal produce, pastry flavours, and current coffee and matcha trends. My goal is to create drinks that feel creative but still approachable, where innovation enhances flavour rather than overpowering it.
What kind of experience do you want your guests to have when they try your coffee?
I want guests to feel like they’re stepping into something creative when they try my coffee. While I love experimenting, I’m equally passionate about showcasing coffee and matcha in their purest form, allowing quality, origin, and technique to speak for themselves.
What’s your favourite thing about working on coffee events?
Definitely the people I meet there! At every coffee event I attend, I always end up meeting new people from the industry. What’s amazing is how those connections last. I keep in touch with them and keep running into them at so many more events. It’s like building a community that grows stronger every time.
Which is your favourite coffee event/festival you’ve attended so far?
I would have to say World Of Coffee Copenhagen, it was just the most fun coffee festival I attended. The weather was amazing, Mahlkonig had their 100-year anniversary this year and had a really fun coffee party, and the vibes were just immaculate.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I stay motivated by my curiosity and passion for a craft that’s always evolving. With coffee constantly innovating new techniques, flavours, and ideas emerging, I’m inspired to keep pushing boundaries and improving my skills.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
One big misconception I come across is that people don’t really understand or appreciate coffee and matcha in their purest forms. Many expect sweetened or flavoured drinks because that’s what they’re used to, so when they taste a properly prepared, high-quality coffee or matcha, it can feel unfamiliar or even harsh. I’m passionate about highlighting the origins behind every cup and helping people tune their palates to recognise real quality. It’s incredibly rewarding to see someone’s appreciation grow when they experience these drinks in their truest form.
If there were one piece of knowledge about coffee you would like everyone to know, what would it be?
Brewing technique matters just as much as the beans. Even the highest quality coffee can taste flat or bitter if it’s not prepared correctly.
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?
In Amsterdam, matcha is really taking off, and I love seeing more people enjoy it in its purest form, discovering its natural flavours instead of just sweetened versions (which don’t get me wrong, I also really enjoy).
The same goes for coffee; more people are moving away from milk-heavy drinks toward pour-overs and simpler brews that let the coffee’s true character shine. I hope this focus on purity keeps growing so more people can connect with coffee and matcha in a real, authentic way.
You have some amazing achievements in coffee and… matcha championships! Can you tell us more about them?
Hehe, thank you! Becoming the European matcha champion this year has really deepened my appreciation for matcha and its quality and preparation. Coming up to the competition, I put a lot of focus into it, which really broadened my knowledge. I think that I love most about competing is how you have to put pressure on yourself to learn more!
What, in your opinion, is the most important thing to have in mind when you start to compete?
Going into a competition, it’s important to remember that, at the end of the day, it’s just a competition. When you’re starting out, you probably won’t win right away; it’s more about the experience and building character.
I remember my first competition was a latte art throwdown. I was so confident I would win, but I lost in the first round and actually cried afterwards! It could have crushed my confidence and stopped me from competing again, but instead, I chose to practice more, especially performing in front of crowds. That really helped me build my confidence.
And the best part? At the next competition, I ended up beating the person I had lost to before. That felt like such a personal achievement and made all the hard work worth it.
What are the next championships/competitions you’d like to compete in?
I want to compete in the Irish barista championships for the first time! It is such a dream of mine to be on the World stage one day. I take huge inspiration from Benjamin Put and Jack Simpson.
What are your passions and hobbies apart from coffee?
Apart from coffee, I’m really passionate about running. I was training for a marathon this October, but unfortunately, I had to pause due to an injury. Thankfully, my injury has healed, and running that marathon in 2026 is another big goal for the year. I also have a dachshund named Dax, who means the world to me. He’s a huge part of my life and keeps me grounded and motivated every day. And I’m also really into fashion, and I love making videos. In 2026, I want to put a real focus on my Instagram combining all of these things together!
Where in Amsterdam do you find your best inspiration?
Honestly, l always try to surround myself with people who are passionate, driven, and deeply invested in what they do, and being around that kind of energy keeps me motivated and creatively fulfilled.
What coffee challenges are you looking forward to? Any new projects or collaborations?
I’m really excited to focus on deepening my coffee knowledge this year as I prepare for the Irish Barista Championships. I’ll be experimenting a lot and refining my skills. Competitions like this help me grow technically and build confidence performing under pressure.
At the same time, I’ll start working with Nekohama, a matcha brand that emphasises high-quality matcha. With them, I’ll be focusing on educational projects and events to help people discover the art and tradition of matcha, similar to how I approach specialty coffee. It’s a great chance to connect the coffee and matcha communities and create unique experiences.
Quick Fire Questions for Caitlin McArdle:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Milky.
The most underrated coffee drink?
Café Bombón.
Favourite piece of barista equipment?
PUQ Prep Navigator.
How do you make coffee at home?
Espresso machine and Orea.
