{"id":21912,"date":"2025-05-27T15:07:39","date_gmt":"2025-05-27T13:07:39","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=21912"},"modified":"2025-05-27T15:09:21","modified_gmt":"2025-05-27T13:09:21","slug":"brewing-boundaries","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/05\/27\/brewing-boundaries\/","title":{"rendered":"Brewing boundaries"},"content":{"rendered":"

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\u2019s building a legacy that\u2019s grounded, passionate, and proudly local.<\/p>\n

Whether he\u2019s 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\u2019s 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.<\/p>\n

\u201cLife\u2019s too short for bad coffee,\u201d he quips, and we get the sense he means it – about coffee and life.<\/p>\n

Whether he\u2019s facing down bowlers at 150km an hour or rolling up his sleeves in the coffee shop, Rassie doesn\u2019t miss a beat. He\u2019s 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.<\/p>\n

We caught up with him between innings and espresso shots to chat all things cricket, coffee, and his quieter passions.<\/p>\n

GAME FACE ON<\/strong><\/p>\n

When Rassie walks out to bat in green and gold, the nerves still hit. \u201cThe first thing I think is, \u2018Okay, here we go.\u2019 Do what you know you can do.\u2019 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\u2019m going to go about approaching my innings.<\/p>\n

He made his debut at 29, fairly late by pro sports standards. \u201cI often wondered if it would ever happen. \u201cMy only goal was to play one match for my country. I\u2019m fiercely patriotic, so having played more than 100 matches is a dream.\u201d<\/p>\n

Any on-field bloopers? \u201cMany 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\u2019t fasten it tight enough. And with the pressure these machine generate when running a shot \u2026 coffee sprayed all over the place. On camera. So ja, that was pretty embarrassing.\u201d<\/p>\n

As for any rituals before a big game? \u201cI\u2019m 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.\u201d<\/p>\n

\"\"<\/p>\n

THE GRIND BEHIND ABANTU<\/strong><\/p>\n

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 \u2018capp test\u2019 – 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.<\/p>\n

\u201cWe even came up with the name, PTA Bru Company, and opened a bank account,\u201d Rassie laughs. \u201cBut our first pitch flopped, and with my cricket career picking up pace, the plan got shelved.\u201d<\/p>\n

Fast-forward to 2020. Lockdown hit, cricket paused, and the cappuccino dream came bubbling back. \u201cFor the first time in years, we had time to plan properly. And that\u2019s when Abantu Coffee really started taking shape.\u201d<\/p>\n

Today, Abantu isn\u2019t just a coffee shop. It\u2019s a place with purpose. \u201cWe loved coffee, sure, but the real motivation was to build something meaningful. That\u2019s why we called it Abantu, which means \u2018the people\u2019s coffee\u2019.<\/p>\n

\u201cToday, we have around 30 full-time employees across multiple locations. But what I\u2019m most proud of is the culture we\u2019ve built. We offer paid study, maternity and family responsibility leave. We contribute to our employees\u2019 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.\u201d<\/p>\n

Rassie may not be the guy pouring your flat white (he admits he\u2019s not the best), but he\u2019s very much hands-on. \u201cI\u2019m involved in expansion, brand direction and making sure we\u2019re building something sustainable.\u201d<\/p>\n

His go-to order? A classic cappuccino. \u201cIt\u2019s what most people drink, so it helps me gauge the consistency and quality.\u201d<\/p>\n

For the first year of business, Rassie mostly tried to stay behind the scenes. \u201cI 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.\u201d<\/p>\n

And yes, his teammates are loyal fans. \u201cRyan Rickelton is the toughest coffee critic. Loves his flat whites \u2026 and loves pointing out mistakes. Luckily, he hasn\u2019t had much to complain about!\u201d<\/p>\n

If he could have coffee with anyone? \u201cNelson Mandela. His story and resilience are inspiring. I\u2019ve read many books about him and visited Robben Island – it would\u2019ve been amazing to sit down with him.\u201d<\/p><\/blockquote>\n

SURPRISING FACTS<\/strong><\/p>\n

\u201cMost people don\u2019t know I\u2019m 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\u2019ve had, and I\u2019ve been lucky to have some very rare sightings.\u201d<\/p>\n

He says people often think he\u2019s closed off and introverted. \u201cI get that a lot. I think it\u2019s because I look so focussed and calm when I bat. People see that and perceive me as intimidating and quiet. But I\u2019m actually quite open and chilled.\u201d<\/p>\n

His guilty pleasure? \u201cAt our shops we have these traditional Pasteis de Natas filled with Nutella. They\u2019re dangerously good. I try to stick to one \u2026 a few times a week.\u201d<\/p>\n

Whether he\u2019s 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.<\/p>\n

Next time you\u2019re sipping a cuppa at Abantu<\/a>, look closely. That tall guy near the machine? He might just be the one making your cappuccino.<\/p>\n

Details: abantucoffee.co.za<\/a><\/em><\/p>\n

Rassie\u2019s coffee wisdom:<\/strong>
\nBest beans?<\/strong> \u201cGo for a medium roast\u2014versatile, sweet, not too strong. Look for South American blends for balance.\u201d
\nStorage tip?<\/strong> \u201cDon\u2019t put them in the fridge! Keep beans sealed in a cool, dark place.\u201d
\nBarista blooper?<\/strong> \u201cPeople often steam milk way too hot\u2014that\u2019s a no-no.\u201d
\nWorth buying a grinder?<\/strong> \u201cAbsolutely. 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\u2019ll use them every day.
\nThinking of opening a coffee shop?<\/strong> \u201cMany people see it as a fantasy or a \u2018nice\u2019 business to have, but the reality is that at the core it\u2019s still a business. Do your research. It takes capital, time, and a lot of hustle. But if you love it – back yourself.\u201d<\/p>\n

Text & image: RIALIEN FURSTENBERG.<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s building a legacy that\u2019s grounded, passionate, and proudly local. Whether he\u2019s smashing sixes or perfecting a pour-over, […]<\/p>\n","protected":false},"author":121,"featured_media":21914,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,20],"tags":[8963,8966,2532,8965,3809,8964,8962],"class_list":{"0":"post-21912","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-people","8":"category-personalities","9":"tag-abantu-coffee","10":"tag-cappcuccino","11":"tag-get-it-pretoria","12":"tag-pasteis-de-natas","13":"tag-pretoria","14":"tag-proteas","15":"tag-rassie-van-der-dussen"},"yoast_head":"\nBrewing boundaries - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/05\/27\/brewing-boundaries\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brewing boundaries - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"Calm at the crease and cool behind the counter. 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