REVIEWING the most controversial World Barista Championship ever! | 2024 WBC Busan

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Golden Brown Coffee

Golden Brown Coffee

Күн бұрын

Пікірлер: 45
@Raditram
@Raditram 7 ай бұрын
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 ☺️
@pepzt6537
@pepzt6537 5 ай бұрын
couldnt agree more, australia has the portion of "it" as well
@wenderis
@wenderis 7 ай бұрын
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.
@thelastfiraun
@thelastfiraun 7 ай бұрын
Mikael’s presentation over 3 seconds, that’s the reason behind “just one point”
@redchen3682
@redchen3682 7 ай бұрын
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.
@Goldenbrown.coffee
@Goldenbrown.coffee 7 ай бұрын
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.
@wenderis
@wenderis 7 ай бұрын
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.
@redchen3682
@redchen3682 7 ай бұрын
@@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.
@wenderis
@wenderis 7 ай бұрын
​@@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.
@redchen3682
@redchen3682 7 ай бұрын
@@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. 😀
@Wiseman15667
@Wiseman15667 7 ай бұрын
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.
@rossquail6913
@rossquail6913 7 ай бұрын
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.
@farhannaushad2775
@farhannaushad2775 7 ай бұрын
This is an amazing breakdown of the two routines! Love it.
@karasong7701
@karasong7701 7 ай бұрын
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).
@hotmintchoco
@hotmintchoco 7 ай бұрын
Holy shit I love podcasts. doing to sub right now
@Kirinboi
@Kirinboi 7 ай бұрын
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
@scottsanger
@scottsanger 27 күн бұрын
You should react to "The Flower Story" the behind the scenes documentary of Mikaels presentation!!
@janeaniela
@janeaniela 7 ай бұрын
Story telling is key
@Goldenbrown.coffee
@Goldenbrown.coffee 7 ай бұрын
Facts
@rossquail6913
@rossquail6913 7 ай бұрын
Excellent work lads, a really insightful breakdown.
@toddsouter
@toddsouter 7 ай бұрын
Project Zero Coffee, 140 King Street, Melbourne ☕️👍
@Goldenbrown.coffee
@Goldenbrown.coffee 7 ай бұрын
Beat coffee in Melbourne
@jamiethomson8456
@jamiethomson8456 7 ай бұрын
Todd Souter 3 votes
@NilamPalastri
@NilamPalastri 7 ай бұрын
Cool commentary video, love it
@RogerLiem
@RogerLiem 7 ай бұрын
Indonesia!!!!
@Goldenbrown.coffee
@Goldenbrown.coffee 7 ай бұрын
Winner winner!
@rizqi009
@rizqi009 7 ай бұрын
welll you should compare with his 2019 perfomance
@permadigochik276
@permadigochik276 7 ай бұрын
Amazing Jasin 🇮🇩🇮🇩🎉🎉
@allbird_1
@allbird_1 7 ай бұрын
Everybody want to know what happen if Mikael Jasin didn't win? I guess we never know INDONESIA 🇮🇩🔥
@ahmadfandixyz
@ahmadfandixyz 7 ай бұрын
jasin 🇮🇩🔥
@ninoautority
@ninoautority 7 ай бұрын
593 - 2 = 591
@AntoniusSusanto
@AntoniusSusanto 5 ай бұрын
what make it controversial???
@Wiseman15667
@Wiseman15667 7 ай бұрын
Is Mikael the first WBC champion from a producing country who didn’t use a coffee from their country??
@seckminkuan5939
@seckminkuan5939 7 ай бұрын
He did that in 2021 Milan, and he didn’t make it to the finals
@wenderis
@wenderis 7 ай бұрын
IIRC he also did it in 2017 for at least one of the coffee, and made it to the finals.
@Wiseman15667
@Wiseman15667 7 ай бұрын
@@seckminkuan5939 I could prob name 100 who didn’t make finals over the years , but I asked a very particular question.
@ivanwicaksono3258
@ivanwicaksono3258 7 ай бұрын
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.
@Wiseman15667
@Wiseman15667 7 ай бұрын
@@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.
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