REVIEWING the most controversial World Barista Championship ever! | 2024 WBC Busan
Vložit
- čas přidán 8. 05. 2024
- This year's WBC was decided by 1 point! Today, we're breaking down both of the top routines and try to find out where that 1 point difference was.
Congratulations to all the competitors, especially Jack Simpson and Mikael Jasin. It was one of the most polished years we can remember seeing.
Which routine from 2024 was your favourite?
We have a new podcast called 'It’s Just Coffee', launching the 14th of May 2024. Tune in as we chat all things coffee.
RANKINGS:
1 Mikael Jasin Indonesia So So Good Coffee Company 591.0
2 Jack Simpson Australia Axil Coffee Roasters 590.0
3 Takayuki Ishitani Japan Independent 575.0
4 Honoka Kawashima Aotearoa / New Zealand Frank's Coffee 562.0
5 Junghwan Lim South Korea aerycoffee 544.0
6 Ian Kissick Ireland Formative coffee 541.0
7 Zjevaun Lemar Janga The Netherlands Ripsnorter coffee 507.0
☕️ BUY OUR COFFEE HERE:
goldenbrown.coffee/
🤳 Follow us on Insta:
/ goldenbrown.coffee
🤳 Or TikTok:
/ goldenbrown.coffee - Zábava
Mikael Jasin started working as a Barista when he was a student in Melbourne so, in the end Australia had a piece of this as well ☺️
Mikael’s presentation over 3 seconds, that’s the reason behind “just one point”
Holy shit I love podcasts. doing to sub right now
Cool commentary video, love it
This is an amazing breakdown of the two routines! Love it.
That waved machine was created by a Singaporean!
It doesn’t necessarily make the coffee taste better. It changes the tactile to make it smoother. Which in alot of case helps to tone down the tannins and make fruity notes pop
Excellent work lads, a really insightful breakdown.
Excellent!! What a breakdown.
I feel Miki succeeded blending two cultures of coffee: the more commercial, high productivity kind of setting, where he started his career and the streets of Java, where almost everyone drink coffee to relax, to be present and to connect with people. Quite telling that most cafes in Java start to open almost noon.
3 other points:
1. One of the first (12y ago, I believe) and still thriving slow bar in Java, Klinik Kopi, is infamous of having no equipment except an old stove top kettle and an EK grinder between him and the customers he's serving. No scale, no termometer, and certainly no WDT, puqpress, etc. A lot slow bars that came after mimic this approach with varying success.
2. This milk blending thing, its becoming the norm in specialty cafes in Java.
3. In a much larger scale, it would be interesting to see if Miki Jasin' triumph and Indonesia being the host of WOC next year will leave a mark in three centuries of coffee history in Indonesia. Or would this year El Nino' devastating effect would overshadowed it.
Jacks routine seems very cookie cuter, just plugging it into that Anthony Douglas template. Which is good enough to win but Mikeal brought something a little different. And when the judges watch 5 people using the cookie cutter Mikeal for would stare out from the sheep.
Highly disagree. Irrespective of win or loss, there was nothing cookie cutter about it. Low frequency sound wave technology used on ships ballest water hasnever been applied to coffee. You have every right to find one performance 'more interesting' than another. But if the scores were that close (4 points) what you are saying is Mikael was slightly better than a cookie cutter.
That doesn't respect the efforts of either barista, nor the others they beat out to take 1st and second.
If you look at the 2nd routine, focusing on "post-extraction" and the stress on constant improvement could go hand in hand. You could not improve without looking at what you've done in the past (extraction already done).
When I watched Mikael Jasin during the prelimination, he was already the winner for me. As someone who prefers slow bars and brew coffee for my mental health, the moment he talked about mindfulness and how he was burned out, it was so relatable to me. Thus, I also wanted to serve coffee to the people around for them not just to enjoy coffee but also a time to pause and appreciate each process of the brew and forget the worries of work and of the world around us, even if just for a moment. This world is just so in chaos with a lot of distractions. I want to use coffee as another avenue for people to improve their mental health. I'm not from Indonesia, but he just earned a fan from the Philippines.
Such a great review right here. Relevant routine that touched a lot of people.
It’s amazing how many people talk about their love of coffee as a way to slow down.
So so hard to find slow bar in the Philippines, tho.. North to south, Manila to Davao, I've only managed to find two during my travel there.
@@wenderis that's true it's indeed very rare. I think first, coffee culture here is very young. A lot of people are still into coffee with a lot of syrup and cream. When I was in Indonesia in 2014, a lot of university students are drinking espresso or at least Americano at small coffee shops outaide their uni. This is because they have a lot of different coffee available locally that's why it's also very cheap but very good quality. It's so hard to introduce real coffee (not necessarily specialty coffee) to many Filipinos despite us having our own local beans. The rise of specialty coffee in the country is also a double edged sword, huray for the very few coffee enthusiasts but very intimidating to the masses. That's why I myself want to put up my own slow bar. Not for the profit but mostly for the hobby and to promote out own local beans to more people.
@@redchen3682u raised several interesting points and it would make a very interesting discussion. Not sure if this is the place to have it, tho...haha.
In what city r u located? Looking forward to that.
@@wenderis I’m from Baguio. I have a full-time job and have experienced burnout myself but have been brewing coffee as a hobby for some time. I usually set a popup coffee bar for family and friends' reception as my contribution or gift for the event. I always use specialty coffee beans and Philippine beans only (even if they tend to be more expensive than Brazil for example), and I always get good feedback. They would always encourage me to open my own café. But my life is so stressful enough so I don't want to compete with a lot of coffee shops opening up nowadays. Then I got inspired by the slow bars that are very popular in Thailand. A concept introduced by Intelligentsia Coffee.
That's the only time I considered turning my hobby into a business. I have a specific goal of setting a space where people can just live in the moment and enjoy their l locally sourced coffee. That's why Mikael Jasin's routine speaks profoundly to me and to many people in general. If I remember correctly, some of the cafés of SEY Roasters in New York don't allow working on computers inside their café. Not to discourage overstaying but it's because it ruins the atmosphere of that specific café. They want their customers to just be there, forget their worries from the outside world, and just enjoy their cup of joe.
So the slow bar I want to setup would be a sanctuary, unpretentious yet purposeful, with a mission to foster mental well-being. It’s a concept I hope to bring to life, creating a space where visitors can disconnect, unwind, and find joy in a simple cup of coffee. Hope their becomes a reality during your next visit to the city. 😀
Story telling is key
Facts
Amazing Jasin 🇮🇩🇮🇩🎉🎉
Project Zero Coffee, 140 King Street, Melbourne ☕️👍
Beat coffee in Melbourne
Todd Souter 3 votes
Indonesia!!!!
Winner winner!
welll you should compare with his 2019 perfomance
jasin 🇮🇩🔥
593 - 2 = 591
Everybody want to know what happen if Mikael Jasin didn't win?
I guess we never know
INDONESIA 🇮🇩🔥
Is Mikael the first WBC champion from a producing country who didn’t use a coffee from their country??
He did that in 2021 Milan, and he didn’t make it to the finals
IIRC he also did it in 2017 for at least one of the coffee, and made it to the finals.
@@seckminkuan5939 I could prob name 100 who didn’t make finals over the years , but I asked a very particular question.
Seriously? Instead of making comments like that, it's better for you to prove that one day you will replace Miki in the competition using local Indonesian coffee.
@@ivanwicaksono3258 yes seriously, you don’t think it’s sad he just gave up using coffee from his country ? I remember listening to him talk about his coffee choice in Milan and it was inspiring, but I guess when you hire international coaches you are no longer in control of your routine.