After more than a decade in coffee and a collection of impressive competition wins – from finals of the Vietnam’s AeroPress and Barista Championships to the 2025 German Cup Tasting Champion title – Lucy has made a beautiful impact in the specialty coffee scene. Her journey began in Vietnam with a take-away management barista course and has taken her all the way to the World Stage!
Now based in Munich, Lucy has opened Humpback Whale Specialty Coffee – her own cosy café that feels more like her home than a business. Almost everything inside is handmade, prepared by Lucy and reflects her care for the craft and the people who walk through the door.
This is more than just a new chapter for Lucy – it’s a return to what matters most to her: meaningful coffee, warm conversations, and a space where every detail and interaction is personal and loving.
Lucy, what is your first memory with coffee?
Jittery feeling after drinking robusta!
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
Coffee itself. In 2012, I started with a “take-away management” barista course because I wanted to open a coffee shop at that point. The takeaway business model was trendy back then in Ho Chi Minh City. Little by little, my love for coffee grew, and it still runs deep today.
And before coffee, I was an Engineer in a Telecom company. I graduated with a degree in Telecommunications Engineering, so it was very difficult for me to decide to switch from being an engineer to becoming a barista. But perhaps that was the right decision because up to this moment, I have no regrets, and what’s more, I feel happy doing it!
Tell us a bit about your place. What is your role there?
I am the founder of Humpback Whale Specialty Coffee. This café is a piece of my journey. A space where stories, coffee, and moments drift together – one cup at a time. I’m also working on bringing coffee embroidery products to Germany, so stay tuned!
What kind of experience do you want your customers to have when they visit you at the cafe?
Cosy and homey. At my cafe, almost everything is handmade (except the coffee machine and grinders!), because I want customers to feel like they’ve stepped into a cosy home kitchen. When they hold a handmade ceramic cup, I hope they can sense the love and care we put into every detail, that’s how HBW turns love into something you can feel and taste.
What is your favourite part of the day in your cafe, and why?
When I talk to the customers about coffee, they would like to have or have chosen. In my shop, the coffees on the menu reflect what I like to have daily & it’s a happy feeling to see customers enjoy them the way I do.
How do you stay motivated and inspired to keep improving your coffee-making skills?
By playing with coffee, seriously! I love exploring different varieties and origins, always tweaking profiles to discover something new. Every time I find that “god” in a cup, it feels like levelling up. Back when I competed more, I could clearly see how much I was growing. Now, it’s that same spirit of curiosity and challenge that keeps me inspired.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
“The most expensive coffee is the best”. In my shop, the coffees that have been chosen are not trendy, but they reflect what I would drink daily.
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?
Signature drinks. They reflect our – barista – creativity and playfulness. But clearly, I haven’t done enough given that I only have one in my menu (yet!!).
You have some amazing achievements in the championships. Can you tell us more about them?
I’ve always seen competition as a way to refresh and challenge myself, especially in my coffee journey. Most recently, I had one of the biggest surprises and proudest moments when I won the title of German Cup Tasting Champion in Hamburg! I originally joined just to connect with more people in the coffee community and learn more about the industry in Germany, especially after the quiet pandemic years. Winning was beyond what I expected, but it made me incredibly happy and motivated.
How did it feel to compete on the World Stage?
Oh wow, it was exciting, and honestly, I felt kind of cool being there! But it also came with way more pressure and nerves than the national level. Still, once I was in the moment, I truly enjoyed every bit of it. Competing on the World Stage was intense, but also unforgettable; it reminded me why I love what I do.
What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?
In my view, the most important thing is to stay focused and fully invest yourself in the process. Good things take time, and the more effort you put in, the more you’ll grow, no matter the result. And don’t forget to have fun! Whether you take home a trophy or not, the real reward is in the learning and the journey.
What are the next championships you’d like to compete in?
Yes, the one that is happening soon in September in Frankfurt, hihi!
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
About coffee – every cup of coffee you have is special; it brings you back to the present.
What are your passions and hobbies apart from coffee?
Cooking & walking in nature.
What coffee challenges are you looking forward to? Any new projects or collaborations?
Farming and processing! I spent almost six months living on a coffee farm, and it was one of the most tranquil and peaceful times of my life. Honestly, it made me dream of retiring on a coffee farm one day, haha! As for what’s next, yes, I absolutely have some exciting projects and collaborations in the works… but they’re a bit of a secret for now <3
Quick Fire Questions for Lucy Huong Quach:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Cold drip coffee.
The most underrated coffee brewer?
Moka pot.
Favourite piece of barista equipment?
V60!
The number one place in Europe that every coffee geek should visit?
Tim Wendelboe cafë in Oslo.
Favourite city outside your own for a coffee tour?
Chiang Mai in Thailand is a city full of gorgeous coffee shops and passionate baristas who truly love crafting and creating with coffee!
