Suki Ma: Brew It With Love and KISS!

Behind every thoughtfully brewed cup of coffee lies a quiet, meaningful story. Suki, also known as Hiu Yeung Ma, is a Hong Kong-born barista now based in Switzerland. She is a two-time consecutive Swiss Brewers Cup Champion, winning the title in 2024 and 2025.

Suki’s journey across cultures, languages, and flavors has shaped her into a brewer who not only masters technique but also values the story behind each cup. 

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

As she prepares for the upcoming World Brewers Cup 2025 in Jakarta, Suki shares her reflections on simplicity, balance, and her guiding philosophy: KISS—Keep It Super Simple

Hiu Yeung Ma (Suki Ma) 

Your journey from Hong Kong to becoming a leading figure in Switzerland's coffee scene is truly inspiring. How has your multicultural background influenced your approach to coffee and brewing?

Suki: Spending over half of my life in Switzerland has allowed me to blend my roots with a different culture in coffee and brewing. My background encourages me to focus on details and perfection, while my Swiss experience teaches me the importance of enjoying and have fun. 

This combination greatly influences my approach to coffee brewing. I learnt to make every brew more personal with a story. 

Working alongside Emi Fukahori and Mathieu Theis at MAME must be an enriching experience. Can you share how this collaboration has shaped your perspective on coffee roasting and brewing?

Suki: Working with Emi and Mathieu at MAME has been an amazing experience. They have given me the chance to work with world-class coffee and learn new skills. 

Preparing with team MAME for Jakarta has been inspiring, and I find something new to discover every day. I learnt to focus more on story telling and understanding the relationship between roasting profile and brewing. 

You've emphasized the importance of storytelling in your coffee presentations. How do you weave narratives into your brewing process, and why do you believe it's essential?

Suki: I believe storytelling is important in my coffee presentations because it helps connect the audience to the coffee. As a brewer, I share the journey of the coffee and the hard work of its producers. 

I also include my own story, showing that coffee is more than just a drink; it's a rich experience. I believe this personal touch adds emotion to my presentations.

As someone deeply involved in coffee training, what philosophies guide your teaching methods, and how do you inspire the next generation of baristas?

Suki: My coffee knowledge comes from my experience working behind the bar. When I do training, I focus on simplifying complex theories to engage new baristas or coffee lovers and encourage them to continue learning. 

My teaching philosophy is to Keep It Super Simple.

The Brewers Cup challenges both technical skill and creativity. How do you balance precision with innovation in your preparations?

Suki: In my presentations, I focus more on precision and storytelling. Last year I have already shared insights about science with brewing. Recently I prefer to concentrate on storytelling and make my presentations personal. 

Reflecting on your experiences in competitions, what have been the most significant lessons, and how have they influenced your approach to coffee?

Suki: Reflecting on my competition experiences, I've come to realize that myself is just one little part of the journey; the true key is to have a great team who support me fully. The preparation process and the spirit of teamwork have shown me that I could not have achieved my goals without my team. I've gained valuable lessons from these experiences, continually improving my brewing skills.

With the World Brewers Cup 2025 approaching in Jakarta, how are you preparing for this international stage, and what are your aspirations for the event?

Suki: With the World Brewers Cup 2025 coming up in Jakarta, I'm preparing my personal story to share with coffee lovers from around the world. After six months of preparation, I hope to do my best and present both great coffee and my story on the world stage.

Beyond competitions, what projects or initiatives are you passionate about, and how do they align with your vision for the coffee community?

Suki: Outside competitions, I enjoy working out. This is a new hobby for me that allows me to clear my mind and temporarily set aside competition-related thoughts. This isn’t really related to coffee, but it’s always nice to maintain balance between competition and my wellbeing.

In your opinion, what are the emerging trends in the specialty coffee industry, and how do you see them shaping the future of coffee culture?

Suki: I see a variety of new processing methods and brewing tools, including filters and other innovations, emerging in the specialty coffee industry. These advancements make brewing coffee easier and more accessible, lowering the entry barrier for newcomers and allowing more people to engage with coffee.

Looking ahead, what legacy do you hope to leave in the world of coffee, and what message would you like to share with aspiring coffee professionals worldwide?

Suki: Enjoy each sip, brew it with LOVE and KISS. 

(hudes magazine)

Photo by Suki Ma for Hudes magazine.