The L.A. native, who competed independently within the latest occasion, displays on his victory and talks dance, drinks, and the artwork of hospitality.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photographs courtesy of Jerry Truong

Not too long ago, Jerry Truong made waves within the U.S. specialty-coffee scene by profitable the U.S. Espresso in Good Spirits (CIGS) Championship—a contest that blends espresso and mixology in a single high-energy, creativity-fueled stage. However Jerry, who represented himself independently within the competitors, shares that his path to the title wasn’t linear: From his upbringing in Los Angeles, to a detour into prescription drugs, and later choreography and ceramics, Jerry brings a multifaceted perspective to the barista station.

As he prepares for the World Espresso in Good Spirits Championship, which is able to happen in Geneva, Switzerland, in June, Jerry shares how music and dance helped form his competitors routine, and why gathering individuals collectively—over drinks, household meals, or espresso cocktails—is the thread operating by all of it.

Vasileia Fanarioti: Are you able to share a bit about your background and the way you discovered your means into espresso and hospitality?

Jerry Truong: I’m a Los Angeles native, born and raised in Highland Park. Rising up, our home—my grandma’s home—was the household gathering spot. It was all the time full of individuals, meals, and, in fact, espresso. Espresso was part of hospitality in my Vietnamese family. My grandma would even dip toast into espresso and feed it to me like a deal with.

I studied prescription drugs in college, principally resulting from household expectations, however I gravitated towards extra expressive pursuits like aggressive dance. After a while working in medical labs, I spotted I wanted a change and moved again house. Now, the identical road I grew up on is lined with espresso retailers, and the transition to turning into a barista felt like a pure match.

Congratulations on the large win! What motivated you to compete in CIGS?

Thanks! I did it for the joys. I’ve all the time been aggressive, and my outdated observe coach used to say, “The one particular person you’re competing in opposition to is the particular person you have been yesterday.” That caught with me.

Out of all of the competitions, CIGS stood out as probably the most enjoyable and creatively open. It gave me house to play with taste and storytelling, which I like.

What was the preparation course of like in your first competitors?

Truthfully, I jumped in not figuring out a lot. I needed to educate myself all the pieces, from the foundations to cocktail method. I reached out to individuals for help—shoutout to Ryan Peterson (of Counter Tradition Espresso), Be Vibrant, Counter Tradition, Jaymie Lao, and Stacey Lynden for serving to me get began.

I spent a number of time studying cocktail books and experimenting. Ultimately, I used to be ingesting a espresso cocktail each evening—not splendid while you’ve acquired a 6 a.m. shift.

Then, throughout prep for nationals, the wildfires hit L.A. It was onerous. I needed to handle my psychological and bodily well being earlier than diving again in. However the way in which our neighborhood confirmed up for one another was superb. I wasn’t simply competing for me anymore—I used to be representing L.A.

There’s an important story about forgetting your cups throughout your open service. What occurred?

Yeah, that second. A few minutes in, I spotted one thing was off—I forgot my cups. My dancer instincts kicked in. We prepare to maintain going it doesn’t matter what occurs on stage, so I ran the entire routine like nothing was unsuitable. I left the stage not sure if I’d even be allowed to proceed.

Stacey instructed me I nonetheless had Spirit Bar factors to earn. That lit a fireplace below me. I spent the remainder of the weekend replaying each element of my routine in my head. Once I heard my identify introduced final within the finalists—it was emotional. I used to be exhausted however prepared to offer it all the pieces.

Inform us extra about your last routine. What was totally different?

The evening earlier than finals, Joe Han (of Moim Espresso) and Christian Bak (of Be Vibrant) helped me good my Irish espresso. We stayed up late tweaking the brew and script. We even opened our Airbnb to different opponents so we may all help one another.

By finals, I used to be operating on fumes. However muscle reminiscence from dance took over. I simply needed to comply with the music. Music was truly the very first thing I selected earlier than even creating the drinks. I picked “Caribbean Queen” and “When Doves Cry,” which impressed the names of my drinks: Winter Empress and Toucan’s Tear.

Ending that set and seeing the judges truly sipping the Toucan’s Tear—the drink I wasn’t in a position to serve throughout open service—was surreal.

What was it like to listen to your identify referred to as because the winner?

Every identify that wasn’t mine raised the strain. Once they paused earlier than asserting second place, all the pieces slowed down. Then the group erupted—and I spotted I hadn’t heard my identify as a result of I had received. Natti (Solowoniuk, of Novo Espresso) and Glen (Ackerman, of Moongoat Espresso Roasters) beside me began patting my again, and that’s when it actually hit.

You’ve acquired a background in prescription drugs and ceramics. How do these experiences inform your work with espresso at the moment?

Espresso will get tremendous nerdy! My science background helps me perceive all the pieces from extraction and water chemistry to fermentation and varietal growth. It provides me extra intention after I create drinks. I’m not simply mixing for taste—I need to spotlight what producers have labored onerous to develop.

You have been apparently recognized in your jungle juice in school. How has your drink-making advanced since then?

Haha, yeah. Jungle juice was my introduction to batching drinks for a crowd. Even then, I attempted to make it style good. Now, the purpose isn’t simply stability—it’s storytelling. I need every drink to take somebody on a journey from first sip to complete.

Gathering appears to be a powerful theme in your story. How does that form your hospitality strategy?

Completely. Internet hosting runs deep in my household. Rising up, the success of a celebration got here all the way down to planning. I carry that mindset into service—all the pieces prepped and in place so I can focus completely on the visitor. True hospitality is about attentiveness, about making individuals really feel they matter.

You’re headed to Geneva to characterize the U.S. on the World CIGS Championship. What’s your mindset getting in?

I’m excited! It jogs my memory of competing internationally as a dancer. The extent of expertise and camaraderie was electrical. I need to convey that very same vitality to Geneva. I need to entertain, join, and put CIGS on extra individuals’s radars within the U.S. Let’s present the world what we’ve acquired.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main deal with the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate individuals about baristas and their work.

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