For Luiz Eduardo Lahutte Motta, coffee isn’t just a craft but a lifelong companion. Born in Brazil and now based in Porto, Portugal, Luiz has been behind the bar since 2011. Today, he wears many hats at SO Coffee Roasters: barista, consultant, and helping out with events. His calm energy and deep respect for hospitality shine in every cup he serves.
In 2024, Luiz earned the title of Portuguese Brewers Cup Champion, representing Portugal at the World Brewers Cup in Indonesia. For someone who once stumbled into coffee “by accident,” standing on that world stage marked both a personal milestone and a reflection of years spent learning, refining, and sharing his passion with others.
Whether he’s training, competing, or chatting with regular guests at the bar, Luiz brings people together through sincerity and care. His journey proves that excellence in coffee isn’t built on trends – it’s built on enthusiasm, humility, and genuine connection.
Luiz, what is your first memory with coffee?
I remember my grandmother making coffee every morning before breakfast. That smell of toasted bread coming from the coffee maker I will never forget, hehe!
What inspired you to pursue a career in the coffee industry, and how did you get started?
What motivates me is the connection between people, encouraging them, sharing smiles and good times. I started “by accident.” I was a waiter and sometimes a kitchen assistant at the café where I first worked. One day, I cut my finger and couldn’t work in the kitchen. The café owner asked me to work the cash register and the espresso machine, and since I did so well that day, I’ve never stopped working the machine since, haha.
For a brief moment, I worked at a large Brazilian media conglomerate that operates radio stations, TV channels, newspapers and online news portals. But after 3 years, I realised that my happiness was behind the bar…
Tell us a bit about the place you work at. What is your role there?
Proudly, I am part of the team of SO Coffee Roasters, based in Porto. I’m working like any other barista, day to day. I wake up early, open the door, dial in the espressos, filters, batch brew, select the day’s playlist, and I just go. We do cuppings for internal and external evaluation as quality control.
What kind of experience do you want your guests to have when they visit you at the cafe?
Politeness, respect, hospitality, and good humour. A barista delivers much more than just a cup of coffee. We brighten people’s days with just a glance, a good conversation, and a warm welcome. I want everyone around me to be comfortable and happy…
What is your favourite part of the day in your cafe, and why?
I’ve always enjoyed the first hours of my shift. The morning is always the most special for me. It’s where everything happens. But to be honest, I enjoy chatting with customers while I prepare their coffee. Creating a connection while meticulously preparing the coffee and chatting brings a unique energy.
How do you stay motivated and inspired to keep improving your coffee-making skills?
Knowledge is never too much. Continuing to study means admitting that we don’t know everything yet. It’s looking within and striving to improve in every area.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
Controversial. From the moment I first started working in coffee, I learned that “the customer is always right”. I can affirm that customers deserve respect and empathy, but this myth isn’t always true. Another controversial point I have is that the barista is the pinnacle of the industry. But in this case, nothing surpasses the work of the producer…
What are the current trends in cafes in your region?
To be honest, I don’t see any “trends” here. What I can guarantee is that Portugal’s roasters and coffee shops are increasingly playing a fundamental and important role in the selection of each bean. The menu is becoming increasingly high-quality.
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 remember when this topic was first broached, I initially baulked. I said championships weren’t for me, and I didn’t believe in this logic. But I admit that after a few intense days of training and speechwriting, I fell in love. The whole process, despite being emotionally intense, I loved it. My next competitions are the Brewers Cup and the Barista Championship. I want to challenge myself as much as possible.
How did it feel to compete on the World Stage?
Living a dream, literally. Just imagining and remembering it gives me goosebumps and tears. Knowing when and how I started and how much I admired watching each competitor on TV, there I was, alone but accompanied by so many greats. It was magical.
What, in your opinion, is the most important thing to have in mind when you start to compete in coffee championships?
That we are human beings, and feelings of tension and nervousness will be there. There’s no avoiding them. But in the same way, we must view our reason for being there with affection and admiration. We represent a country, and we must believe in that.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
I don’t think it’s knowledge, but rather information or even an opinion. Specialty coffee is for everyone!
What are your passions and hobbies apart from coffee?
I enjoy sports and drawing. I play soccer and box every week; I’m addicted. Also, I have a second hobby, which I’ve often turned into a side job: typography and calligraphy. I like to express my feelings through visual poems.
Where in Porto do you find your best inspiration?
In every coffee shop and roastery, there are always admirable professionals who teach without trying to teach. But my greatest inspiration is within SO. Working with Rui and Giullia makes me certain I’m alongside the best. There’s no doubt about it.
What coffee challenges are you looking forward to? Any new projects or collaborations?
I have ideas in mind… but I can’t tell you right now, haha, secret! If everything goes well, you’ll all know soon…
Quick Fire Questions for Luiz Eduardo Lahutte Motta:
Filter coffee or espresso-based?
Filter!
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Macchiato.
The most underrated coffee brewer?
Hario Switch.
Favourite piece of barista equipment?
Grinder, no doubts.
How do you make coffee at home?
A random choice between Orea, Hario Switch and Next Level Pulsar.
No.1 café in Europe that every coffee geek should visit?
Olisipo Coffee in Lisbon.
Favourite city outside your own for a coffee tour?
Barcelona – the coffee culture is immersive and immense.
