Trần Đức Thắng (Tom Tran) - Vietnam
2026 - WBrC - Vietnam
Instagram: @ducthang_trann
Please tell us a little about yourself:
My name is Thang, and I am currently the Head Barista at Capella Hanoi, where I work within a luxury hospitality environment that values precision, consistency, and meaningful guest experiences. I have been working in the coffee industry for almost 6 years, and competition has become a natural extension of my professional journey.
I started competing because I wanted to understand coffee more deeply—not just how to brew it well, but how to communicate its value, its origin, and the people behind it. Competitions pushed me to think more critically, work more scientifically, and stay honest with my own philosophy. In 2025, I won the Vietnam National Brewer Cup, which reinforced my belief that discipline and clarity are just as important as creativity.
What keeps me passionate about coffee is its similarity to life itself: small variables create meaningful differences. I am particularly interested in extraction theory, water chemistry, and how subtle adjustments can transform flavor perception. Outside of competitions, I enjoy teaching, designing coffee experiences for guests, and helping younger baristas build confidence and understanding rather than just chasing results.
A fun fact about me: I approach coffee the same way I approach philosophy—questioning assumptions, respecting fundamentals, and always trying to understand the “why” before the “how.”
What are you excited to do while you visit Brussels?
I am excited to experience the city beyond the competition stage—its daily rhythm, local coffee culture, and the people who shape it. Visiting cafés, talking with local baristas, and understanding how coffee fits into the city’s lifestyle is always inspiring to me.
I also value the opportunity to slow down, observe, and learn. Every host city has its own logic—its pace, its tastes, its way of expressing hospitality—and I believe these details often influence how we think about coffee more than we expect.
Most of all, I am looking forward to connecting with fellow competitors and judges, exchanging perspectives, and being part of a global coffee community that continues to grow through dialogue rather than comparison.
What are your interests outside of coffee?
Outside of coffee, I am deeply interested in creating signature beverages and studying human psychology. Designing drinks allows me to think beyond technical brewing and focus on emotion, balance, and memory—how a beverage can tell a story and create a moment for the person drinking it.
My interest in human psychology helps me grow as a barista in a different but equally important way. Understanding how people think, feel, and respond allows me to communicate more clearly, serve more intuitively, and design experiences that feel personal rather than performative. I believe that great coffee is not only about flavor, but about connection—and these interests help me build that connection more intentionally.
Is there anyone you would like to thank or recognize, or who helped you to prepare for the WCC?
I would like to sincerely thank a few people who have played an essential role in my journey.
First, I would like to thank Thach (Henry). He is more than a mentor to me—he is someone who continuously challenges my thinking, my standards, and my mindset. His guidance goes beyond competition preparation and has shaped the way I approach coffee, work, and personal growth.
I would also like to thank Raphael, Director of Food & Beverage at Capella Hanoi, for his trust and unwavering support. His belief in my journey and his encouragement to pursue excellence have given me the space and confidence to prepare at the highest level.
Finally, I would like to thank Duy from Merly Roastery. His dedication to roasting, attention to detail, and willingness to collaborate closely have been instrumental in refining the coffee I bring to the competition.
I am deeply grateful to all of them for their support, honesty, and belief in the process.
