Meet Wendelien van Bunnik-Verver, one of the coffee professionals who inspires and nourishes the coffee community with every project she leads or engages in. For many coffee people, Wendelien is known as the World AeroPress and Dutch Barista Champion. For others as one of the most charismatic MCs during global coffee events.
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.
