Calm at the crease and cool behind the counter. Rassie van der Dussen is as serious about a good innings as he is about the perfect cappuccino. Between Proteas tours and pulling shots at his coffee shops, he’s building a legacy that’s grounded, passionate, and proudly local.
Whether he’s smashing sixes or perfecting a pour-over, Rassie van der Dussen proves you can have your coffee – and drink it too. While most know him as the calm, focused Proteas batsman with a steely gaze, here in our midst, he’s also the co-founder of Abantu Coffee. Vibey coffee shops based all around Pretoria, with a loyal local following and a mission rooted in more than just espresso.
“Life’s too short for bad coffee,” he quips, and we get the sense he means it – about coffee and life.
Whether he’s facing down bowlers at 150km an hour or rolling up his sleeves in the coffee shop, Rassie doesn’t miss a beat. He’s passionate about people, addicted to caffeine (in moderation, of course), and happiest in the bush with his wife Lara, watching birds and switching off from the buzz of cricket tours and business meetings.
We caught up with him between innings and espresso shots to chat all things cricket, coffee, and his quieter passions.
GAME FACE ON
When Rassie walks out to bat in green and gold, the nerves still hit. “The first thing I think is, ‘Okay, here we go.’ Do what you know you can do.’ That allows me to accept the situation, assess the game and the match situation, and formulate a game plan and blueprint as to how I’m going to go about approaching my innings.
He made his debut at 29, fairly late by pro sports standards. “I often wondered if it would ever happen. “My only goal was to play one match for my country. I’m fiercely patriotic, so having played more than 100 matches is a dream.”
Any on-field bloopers? “Many on the field yes, but the one that comes to mind is actually a moment that happened in one of our coffee shops. I was doing a TV segment for a show on SuperSport where they were doing a profile on me and how good my coffee making skills are. When I got to the part where I had to insert the portafilter (the part that pushes the water through to give you an espresso), I didn’t fasten it tight enough. And with the pressure these machine generate when running a shot … coffee sprayed all over the place. On camera. So ja, that was pretty embarrassing.”
As for any rituals before a big game? “I’m not superstitious at all. I learned early on in my career that to try and pin performance on certain rituals or processes is a futile exercise. I rather focus on mental processes instead, what to think and when to reset.”
THE GRIND BEHIND ABANTU
It all started with a morning ritual. Around 2016, Rassie and his long-time friend and cricket manager, Chris Cardoso, would meet for what they called a ‘capp test’ – a daily catch-up over cappuccinos, chatting about everything from cricket to business ideas. One of those ideas? Opening a grab-and-go coffee container in Pretoria.
“We even came up with the name, PTA Bru Company, and opened a bank account,” Rassie laughs. “But our first pitch flopped, and with my cricket career picking up pace, the plan got shelved.”
Fast-forward to 2020. Lockdown hit, cricket paused, and the cappuccino dream came bubbling back. “For the first time in years, we had time to plan properly. And that’s when Abantu Coffee really started taking shape.”
Today, Abantu isn’t just a coffee shop. It’s a place with purpose. “We loved coffee, sure, but the real motivation was to build something meaningful. That’s why we called it Abantu, which means ‘the people’s coffee’.
“Today, we have around 30 full-time employees across multiple locations. But what I’m most proud of is the culture we’ve built. We offer paid study, maternity and family responsibility leave. We contribute to our employees’ medical aid. Our operating hours are very reasonable as to give employees an opportunity to have a life outside of work, whether focusing on family or career progression. These practices are rare in the often unregulated hospitality industry.”
Rassie may not be the guy pouring your flat white (he admits he’s not the best), but he’s very much hands-on. “I’m involved in expansion, brand direction and making sure we’re building something sustainable.”
His go-to order? A classic cappuccino. “It’s what most people drink, so it helps me gauge the consistency and quality.”
For the first year of business, Rassie mostly tried to stay behind the scenes. “I wanted to see objectively if our offering was good. People should say Abantu Coffee is good because of our quality and experience, not because they necessarily know me.”
And yes, his teammates are loyal fans. “Ryan Rickelton is the toughest coffee critic. Loves his flat whites … and loves pointing out mistakes. Luckily, he hasn’t had much to complain about!”
If he could have coffee with anyone? “Nelson Mandela. His story and resilience are inspiring. I’ve read many books about him and visited Robben Island – it would’ve been amazing to sit down with him.”
SURPRISING FACTS
“Most people don’t know I’m a birder. As in I like to watch and identify birds. Growing up in the bushveld of Limpopo, I was fortunate to be amongst animals and nature, and spending all my time there fostered a love for the outdoors, and in particular, birds. I even keep a list of all the sightings I’ve had, and I’ve been lucky to have some very rare sightings.”
He says people often think he’s closed off and introverted. “I get that a lot. I think it’s because I look so focussed and calm when I bat. People see that and perceive me as intimidating and quiet. But I’m actually quite open and chilled.”
His guilty pleasure? “At our shops we have these traditional Pasteis de Natas filled with Nutella. They’re dangerously good. I try to stick to one … a few times a week.”
Whether he’s in whites or behind the coffee bar, Rassie van der Dussen is a man of intention and heart. Focused, humble, and quietly building something meaningful – both for his country and his community.
Next time you’re sipping a cuppa at Abantu, look closely. That tall guy near the machine? He might just be the one making your cappuccino.
Details: abantucoffee.co.za
Rassie’s coffee wisdom:
Best beans? “Go for a medium roast—versatile, sweet, not too strong. Look for South American blends for balance.”
Storage tip? “Don’t put them in the fridge! Keep beans sealed in a cool, dark place.”
Barista blooper? “People often steam milk way too hot—that’s a no-no.”
Worth buying a grinder? “Absolutely. A simple hand grinder is enough to start playing with grind sizes and bean types. Start small and elaborate as you go, and do not to spend a lot of money on fancy machines unless you know that you’ll use them every day.
Thinking of opening a coffee shop? “Many people see it as a fantasy or a ‘nice’ business to have, but the reality is that at the core it’s still a business. Do your research. It takes capital, time, and a lot of hustle. But if you love it – back yourself.”
Text & image: RIALIEN FURSTENBERG.
