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Barista Stories: Luthfan Satrio Pradipto of SCHVARZ and QUBE, Düsseldorf

Meet Luthfan Satrio Pradipto a dedicated and passionate coffee professional from Indonesia who currently resides in Düsseldorf, Germany. Luthfan is the Head of Coffee at SCHVARZ Kaffee and the Co-founder of QUBE Origin. He is a huge advocate of Indonesian coffee and strives to show everyone its amazing potential.

Luthfan took the 2nd place in the 2023 German Brewers Cup and came back the year later to snatch the title. He proudly represented Germany during the World Brewers Cup in Chicago showing his impeccable attention to detail, brewing skills and showcasing genuine passion.

Barista Stories are sponsored by PUQpress.

Luthfan, what is your first memory with coffee? 

When I was in elementary school it was instant coffee with creamer. And then around 2013, I had my very first so-called specialty coffee beverage called V60. The coffee was a natural processed Ethiopia Yirgacheffe.

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

My very first inspiration was that V60 Ethiopian Yirgacheffe I had back in 2013. I thought to myself “If there’s coffee that tastes like this from Ethiopia, there must also be coffee that tastes like this in my home country, Indonesia”. Since then I’ve always been curious and interested in tasting different coffees from around the world.

And then decided (around 2016) that we – QUBE – would like to introduce great Indonesian specialty coffee to the European market.

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

At SCHVARZ Kaffee, I’m responsible for roasting, QC, and green buying. SCHVARZ Kaffee is a specialty coffee roaster based in Düsseldorf. We offer a variety of coffees and blends with different kinds of flavour and roast approach. We also provide both private and gastobusinesses inquiries.

I’m also the Co-Founder of QUBE – an Indonesian Specialty Coffee Importer.

What kind of experience do you want people to have when they try Indonesian coffee?   

I wish people to think that Indonesian coffee is not boring. It would be great to break the stereotype that Indonesian coffees always have the same taste notes: tobacco, woody, earthy, and dull. Our coffee is very complex and layered. From west to east in Indonesia, there are all different kinds of flavours and terroir.

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

I always enjoy doing a session of sample roasting and cupping. It always excites me!

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

I stay curious and never stop brewing and trying different kinds of brewing methods and approaches to coffee. I enjoy all of my brews, especially the bad ones. They help me to improve my next ones and learn during the process.

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

The current trend of infused and co-fermented coffees. I think it’s an interesting trend and there’s a market for it. I’ve also tasted some very nice co-fermented coffees that I instantly think they would taste great as cold coffee beverages. But what I find unfortunate is the level of integrity and transparency. Sometimes there are coffees that taste way too ‘‘infused’ or ‘artificial’ but it is not stated or explained anywhere on the bag. I really hope that this stops immediately and that the level of transparency can be improved.

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?

I would love to see more signature beverages based on coffee (coffee mocktails) offered in coffee shops. I think that would be fun and customers can try different drink creations from various cafes.

How did it feel to compete on the World Brewers Cup Stage?

Honoured, excited, nervous. I still can’t believe until now that I have competed on the World Stage, representing a country, in this case, Germany. It felt like a DREAM. UNREAL. After finished competing, I thought to myself that this is an unfinished journey. I will definitely return!

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

Discipline and responsibility.

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

Preparing for Brewers Cup 2026.

Quick Fire Questions for Luthfan Satrio Pradipto:

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

Yes, but I would ask the guest to try it first as it is without any additional milk.

Do you ever take sugar with your coffee?


Espresso or Filter coffee?

Filter coffee.

Milky or Black?


Do you aim for Sweetness, Acidity, or Body?

Balance 🙂

Cake or Pastry with your coffee?

None of these.

Sit in or take away?

Sit in.

Favourite piece of barista equipment?

A dripper.