FUKU Café

FUKU Café is located at Bos en Lommerweg 136H in Bos en Lommer, Amsterdam-West. The café operates under Friedhats, the coffee roastery of Lex Wenneker and Dylan Sedgwick. According to publicly available information, FUKU opened in September 2018 as the company’s first café. This provided the roastery with its own hospitality location alongside its existing work as a coffee roaster.

FUKU’s public profile centers on serving a local function within the neighborhood, while simultaneously attracting an international audience of coffee drinkers. This combination aligns with the broader evolution of specialty coffee in Amsterdam, where roasteries are increasingly opening their own cafés. In the case of FUKU, the café is directly linked to the assortment and identity of Friedhats.

The names of Wenneker and Sedgwick appear in multiple public sources regarding Friedhats and FUKU. Wenneker is described as a co-founder and a barista with a competitive history. European Coffee Trip mentions that he took second place at the World Barista Championship in 2018. Within the context of FUKU, this is relevant because the café is not just a point of sale, but a place where professional expertise and brand building converge.

Public interviews also link Wenneker to Headfirst Coffee prior to the founding of Friedhats. Sedgwick appears in those same sources as a business partner within the roastery. Thus, the café is not separate from an existing professional background in the specialty coffee sector, but rather a continuation of it in a physical neighborhood location.

The offerings at FUKU are closely tied to Friedhats Coffee Roasters. The official description states that nearly all the roastery’s coffees are served there as filter or espresso. Additionally, the same description mentions a smaller number of so-called “Super Special” competition-grade coffees. According to this information, experimentally processed coffees and Gesha varieties are also part of the menu.

Some concrete details regarding brewing methods are publicly documented. Koffietje mentions V60 as a brewing method. An early review from September 2018 listed espresso, flat white, and filter as the drinks available at that time. That review also noted the use of a La Marzocco Mistral espresso machine and Moma milk. This paints a picture of a business that, from its opening, focused on both espresso and hand-poured filter coffee.

The combination of a broad roastery selection, filter options, and a small segment of rarer coffees suggests a model that caters to both daily consumption and a deeper exploration of the product. At the same time, available information is limited to publicly mentioned examples. A complete, historical overview of all coffees used or brewing methods employed cannot be determined based on the sources examined.

FUKU functions not only as a coffee bar, but also as a venue for recurring and one-off events. Its own page mentions a monthly “FUKU Wine Night”. Public Instagram posts further showcase various other formats. For instance, there was a demonstration featuring the Meticulous espresso machine, and editions of “FUKU Friday” have been announced, including a vinyl night curated by Thomas and Ramos.

Collaborations outside the coffee category also occur. A publicly announced event in October brought together the work of illustrator Philip Lindeman with food by Natalia Kerbage. Additionally, Chenin Chenin documented a joint Wine Night on June 21, 2024, featuring Spanish natural wines and pintxos by Natalia. For April 2026, FUKU announced another wine evening via Instagram in connection with the Amsterdam Coffee Festival.

This programming demonstrates that FUKU utilizes the café as a social space with a cultural and culinary side-program. Coffee remains the core, but its public profile extends beyond just the function of an espresso bar.

Regarding sourcing and sustainability, several general principles have been made public. The FUKU page states that the company sources as locally as possible, from producers who pay attention to what and how they produce. Furthermore, the about page of Friedhats states that the roastery buys coffee directly from producers and via trusted importers in Europe. Transparency and fairness are mentioned there as part of the company philosophy.

That same page describes sustainability as an ongoing process. It also states that the company wants packaging to be reused, refilled, or recycled. However, no publicly detailed menu overviews with origin per farm were found for the café itself. Nor were specific, independent sustainability certifications for FUKU Café documented in the sources examined.

An opening review from 2018 does show that FUKU worked with bread from Ulmus, cheese from Kef, and milk from Moma at the time. This provides a concrete, albeit time-bound, picture of suppliers in the early phase.

Since its opening, FUKU has been featured several times in publications about coffee in Amsterdam and the Netherlands. In October 2018, Barts Boekje included the café in an overview of new coffee spots in the city. The Coffeevine published a separate review in September 2018 and later mentioned FUKU again in a guide to Amsterdam. Sprudge ran a report on the café in April 2019.

More recent mentions are also publicly available. I amsterdam included Friedhats FUKU Café in a list of coffee addresses in Amsterdam in September 2025. Additionally, in 2025, FUKU was featured in the Top 10 Specialty Cafés in the Netherlands by the European Coffee Trip Awards. The website of The World’s 100 Best Coffee Shops placed FUKU at position 79 in 2026. Such mentions speak to visibility and reputation, but do not in themselves provide a complete picture of the daily practice in the café.