We discuss to the Indonesian espresso competitor about successful the World Espresso in Good Spirits Championship in his first go-round.

BY CHRIS RYAN
BARISTA MAGAZINE ONLINE

Pictures courtesy of Georgius Audrey Teja

Working at So So Good Espresso Firm in Jakarta, Indonesia, Georgius Audrey Teja is used to being round espresso competitors glory. Mikael Jasin, who launched the corporate, is the reigning World Barista Champion (WBC), and members of the corporate commonly participate within the highest ranges of espresso competitions.

For Georgius, who goes by the nickname Odi, the occasion of selection shouldn’t be the WBC, however the World Espresso in Good Spirits Championship (WCIGS), the place rivals showcase spirits and occasional by progressive drinks. It’s an apt competitors for Odi, who works as a analysis and improvement specialist at So So Good and the corporate’s beverage expertise heart, Omakafé.

Regardless of his background, Odi didn’t step onto the Espresso in Good Spirits competitors stage till this season, when he received the Indonesian title and superior to the World Espresso in Good Spirits Championship, which came about June 26-28 in Geneva, Switzerland, throughout the World of Espresso occasion. He went all in with preparation, immersing himself on the earth of espresso and cocktails to develop a routine honoring his ardour and his homeland of Indonesia. 

The work paid off, as Odi was topped the 2025 World Espresso in Good Spirits Champion. Within the first a part of this interview, we discuss to Odi about getting interested by espresso, discovering competitions, and extra.

This interview has been frivolously edited for size and readability.

Barista Journal On-line: I learn that you just began working in espresso in 2017. What drew you to it initially?

Odi: My uncle launched me to specialty espresso again in 2016, when I moved from a small metropolis to my uncle’s home in Tangerang, a satellite tv for pc metropolis subsequent to Jakarta. He launched me to filter espresso, and taught just a few issues about how a espresso might style very complicated and fruity to this younger child that had no concept what filter espresso is. Then, in 2017, I made a decision to work as a barista at one of many largest espresso chains on the earth, merely to get the day going and to avoid wasting up for faculty. And the remainder is historical past.

How did you find yourself working at So So Good?

In late 2020, throughout my last yr (in) faculty, Mikael Jasin was searching for an individual to fill “something espresso associated” at So So Good Espresso Firm—an individual that might do something, as a result of the group was fairly small. That is the place I discovered my deep curiosity in espresso, as a result of I discovered a path the place I might develop in the espresso trade. Mikael took me to conferences with huge shoppers, and had me creating drinks, visiting espresso farms—the listing goes on. He confirmed me that the espresso trade is huge, and you could be something and anybody.

Your present position is as a analysis and improvement specialist; how did you get that position?

We had a contract with a syrup firm that required us to construct 10 drinks a month. Since Mikael wasn’t round, he requested me to take the position as analysis and improvement specialist. I had no fundamental talent again then, however Mikael put belief in me that I might study by experimenting and studying some books. After just a few months, I discovered an curiosity in “analysis and improvement,” experimenting and constructing drinks.

My new position within the firm, which is analysis and improvement specialist, is to principally present beverage recipes for our shoppers, occasions, and pop-ups. I make round 20 to 40 recipes a month, relying on the calls for from our shoppers. The roles prolonged to analysis and improvement specialist for Omakafé, our beverage expertise heart that serves experimental drinks targeted on delivering experiences and provoking different individuals.

OK, let’s discuss competitors: How did you get interested by espresso competitions?

My competitors background began with volunteering as a stage supervisor in Indonesia Brewers Cup 2019 and Indonesia Espresso in Good Spirits 2021—the primary CIGS in Indonesia, with Shayla Philipa because the winner. That second intrigued me to hitch competitors, particularly Brewers Cup, as a result of I like filter espresso and the complexity of the drink itself. 

I competed in Brewers Cup from 2022 to 2024, and the outcomes weren’t actually as much as my expectations. Subsequently, I made a decision to take a break after my final Brewers Cup in 2024 to search out out what I needed in competitors. I felt that Brewers was not meant for me. In the meantime, individuals round me insisted that I ought to have been competing in CIGS as a result of I had been working as a analysis and improvement specialist—at that time I had a deeper understanding of constructing drinks fairly than brewing a cup of espresso.

When did you soar into CIGS then?

Our Espresso in Good Spirits journey began in 2023, when Mikael determined to go for Espresso in Good Spirits earlier than competing in Barista, simply to heat up. That’s the primary time that our group took half in the CIGS competitors, and Mikael completed as the runner-up. 

That second impressed me and gave me a deeper understanding about CIGS typically, from a competitor’s POV. The baton was handed all the way down to Yessy Angkasa, and in the method of serving to Yessy develop drinks and being a card supervisor for her, it intrigued me to hitch the competitors. I made a vow to myself that if Yessy made it to the ultimate on the worlds stage, I’d give myself a strive at Espresso in Good Spirits. Yessy made it to the ultimate and got here in fourth place on the 2024 World Espresso in Good Spirits in Copenhagen. That second gave me the spark to go for CIGS for the primary time, and it modified my life.

I’ve to confess, working towards for Espresso in Good Spirits feels extra pure to me, since that is what I’m doing on a each day foundation. Additionally, the principles and laws permit me to play with varied components that make it a lot enjoyable! 

Head right here for the second a part of our interview with Odi, the place we’ll study extra about his drinks, and the expertise of turning into the 2025 World Espresso in Good Spirits Champion.

Subscribe and Extra!

As at all times, you possibly can learn Barista Journal in paper by subscribing or ordering a problem.

Learn the June + July 2025 Concern without spending a dime with our digital version. 

At no cost entry to greater than 5 years’ value of points, go to our digital version archives right here.