Jason Loo
World Barista Championship 2025 · Milan, Italy · Malaysia
Jason Loo's performance at the WBC 2025 was a journey of self-discovery, using coffee to represent the duality of his introverted and extroverted personality traits. He showcased two contrasting coffees: a Panamanian Geisha and a Malaysian Liberica, each symbolizing different aspects of his personality. His presentation was notable for its thematic depth, innovative processing techniques, and the creative use of ingredients in his signature drink.
Theme
A journey of self-discovery through the duality of introverted and extroverted traits, expressed through coffee.
Highlights
- · Jason used a natural process Geisha from Finca Nuguo, fermented for three days at 15°C and slow-dried at 22°C to 11% moisture, highlighting vibrant acidity and smooth texture.
- · The milk course featured a blend of Geisha and Liberica, with the Liberica undergoing thermal shock and anaerobic fermentation with Saccharomyces yeast for 48 hours, resulting in a cleaner cup with tropical fruit notes.
- · Jason's milk blend included freeze-distilled milk reduced by 30%, combined with coconut and oat milk, steamed to 58°C and rapidly chilled over a frozen sphere for enhanced texture and flavor clarity.
- · The signature beverage incorporated a berry shrub macerated for 24 hours and an aromatic infusion sous-vide at 60°C, charged with CO2 for an effervescent texture.
- · Jason adjusted the espresso recipe for the signature drink to include 2g Liberica and 18g Geisha, served slightly chilled at 15°C to enhance vibrancy and flavor complexity.
Performance Breakdown
Espresso Course
Geisha
- Dose
- 20g in, 46g out
- Temperature
- 91.5°C
- Preparation
- Stir five times from front to back before tasting
Flavor Descriptors
Tactile / Mouthfeel
Assess the crema before drinking
Milk Beverage Course
Geisha
Liberica
- Milk
- Freeze-distilled fresh milk, coconut milk, oat milk
- Dose
- 5g Liberica, 15g Geisha, 36g yield
- Ratio
- 1 part espresso to 4 parts milk
- Steam Temp
- 58°C
- Milk Prep
- Rapidly chilled over a frozen sphere
Flavor Descriptors
Tactile / Mouthfeel
Enjoy the balance of flavors and texture
Signature Beverage Course
Geisha
Liberica
- Served
- Chilled
- Concept
- Transformation through the combination of introverted and extroverted traits
Ingredients & Layers
Berry shrub
Macerated blueberry and raspberry with sugar
Aromatic infusion
Vanilla bean, grapefruit peel, juniper berry sous-vide with water
Flavor Descriptors
Experience in two sips, taking in the aroma before each sip
Full Transcript
Time. Today, I want to take you on a journey of self-discovery, where both the introverted and extroverted sides of my personality meet, and how coffee became a language that guides me through my life. By nature, I'm an introverted person. Along my barista journey, I began practicing extroverted traits. It did not change who I am, but simply extended how I aspire to grow in life. Today, I brought you two contrasting coffees, each chosen to represent the different sides of my personality.
Transcripts are generated using dual-source audio processing and verified through our internal coffee terminology system. Performance data, brew parameters, and competitor details are cross-referenced against publicly available competition records. While we do our best to ensure accuracy, this is a community-driven archive and errors may exist. If something looks off, we'd genuinely appreciate the correction.
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