YUSU

YUSU is located at Andreas Bonnstraat 2, 1091 AX Amsterdam, in a corner building in Oost. The neighborhood feels quiet and residential, with schools and universities nearby. The café positions itself as “the new coffee culture”, with inclusion and community as its clear core. This is not just in words, but visible in the space, programming, and collaborations. The interior mixes Scandinavian simplicity with warmer Marrakesh accents. Plenty of light and long tables invite guests to linger. The result is an accessible specialty bar that feels comfortable for regulars and newcomers alike.

YUSU is run by Kick and Nicole. Kick is primarily behind the bar, while Nicole develops the pastry program. Local reports mention Kick’s early start in coffee, including experience at Two For Joy Coffee Roasters. That foundation explains the commitment to a specialty approach from day one. Here, coffee is not an afterthought, but the starting point of the concept. The team pairs hospitality with quality, with a clear focus on origin and preparation.

Inclusivity and community serve as the guiding principles. The space aims to make people feel welcome and showcase cultural and creative cohesion. Long tables support this idea, as do the light and open sightlines. The style combines quiet minimalism with a warm color palette. The overall atmosphere radiates both concentration and relaxation. Visitors can chat, work, or taste, without one displacing the other.

The coffees are selected and roasted in collaboration with Back to Black, similar to a private-label setup. The bar focuses on espresso and filter, with regularly rotating single origins. The webshop emphasizes origin, with examples such as Colombia. Filter coffee is not a side note, but a tool for flavor and service. This gives the guest control over the profile and extraction, fitting the specialty character.

• V60, suitable for clear, clean cups
• Chemex, for a soft body and transparency
• AeroPress, flexible in recipe and intensity
• French press, fuller mouthfeel and rich body

Alongside coffee, YUSU is developing a distinct matcha identity, with matcha lattes frequently appearing in guides and reviews. The food menu complements this narrative rather than feeling like an afterthought. In-house cakes anchor the baking program, while Surinamese pastries and Brazilian pão de queijo return as recognizable favorites. This combination reinforces the bar’s thoughtful and accessible profile.

YUSU positions itself as a platform for makers and creative organizations, evidenced by collaborations that manifest as ceramics, clothing drops, and lifestyle items. Music is integral to the brand identity, featuring episodic YUSU DJ SHOWS and a broader selector tradition. The long tables and natural light make the space a favorite for students and remote workers in Oost, a function further amplified by the proximity to educational institutions. Laptop-friendliness is consistently mentioned in guides, supporting the all-day dynamic of the space.

Their own story pages describe the choice of importers who encourage more sustainable agriculture—think higher prices for higher quality and on-site support for cultivation and processing. Reuse takes a practical form via a reusable take-away cup, with a discount offered for bringing your own. Beyond the cup program, upcycling also takes place; repurposed coffee grounds serve as natural dyes in merchandise collaborations. Local production is central to the offering, as pastries are made in-house, shortening the supply chain and legitimizing the prominent role of pastry.

YUSU is featured in specialty guides, including European Coffee Trip within the Amsterdam context. Local city guides repeatedly mention the bar as a relevant stop in Oost, ranging from “new hotspot” to “coffee to go”. Overviews depict a light, welcoming specialty bar with standout pastry and matcha, plus a “stay a while” atmosphere. While there is no evidence of competition wins or barista titles directly linked to YUSU, the consistent recommendations serve as a clear signal of reputation to both industry professionals and enthusiasts.

YUSU’s profile reveals several clear operational strengths. A specialty focus is reinforced by a choice of filter methods, a visible community, and food that completes the story. Sustainability gains value when it becomes tangible and repeatable, such as through cup discounts or material reuse. The work-friendly setting increases daily relevance and encourages repeat visits.

• Make filter options visible, allowing guests to intentionally align flavor and brewing method.
• Position matcha as a full-fledged signature line, alongside espresso and filter.
• Integrate creativity into the product and the space, not just as decor.
• Link sustainability to concrete incentives, such as discounts and reuse.