In his sixth yr competing and fourth time within the finals, Kay Cheon broke by to turn out to be the latest U.S. Barista Champion.

BY CHRIS RYAN
BARISTA MAGAZINE ONLINE

Featured picture courtesy of Onyx Espresso Lab

Within the first part of this two-part interview, we discovered how Kay Cheon—who works as head of wholesale and training at California’s Dune Espresso Roasters—received the 2025 U.S. Barista Championship (USBC) final month in Raleigh, N.C., after a number of near-wins, together with ending second on the 2020 USBC and third in 2018 (his first yr competing). 

In at this time’s conclusion of the interview, we get extra particulars from Kay on his routine, in addition to hear how he’s making ready for this fall’s World Barista Championship (WBC)—and rather more.

Chris Ryan: Your theme this yr was about constructing blocks to taste, and low’s half in that. Are you able to talk about the way you landed on that theme and what it means to you? 

Kay Cheon: Earlier than the presentation got here into focus, I used to be enjoying round with this concept of creativity and curiosity, impressed by once I was youthful enjoying with LEGO. For me, I’ve discovered that the creativity and want to construct new issues was the identical, whether or not it was with LEGO or with espresso—however with espresso, there’s an extra pleasure of attending to share one thing tangible with others by taste. 

I used to be first launched to specialty espresso by some associates that had been baristas and roasters, and it was such an informal interplay with one thing so thrilling that’s modified the trajectory of my life. From that time on, there’s been an equal want to proceed studying as a lot as I can, and to share that information with others, within the hope that one thing that I do may create the identical expertise that I first had with espresso way back for another person.

It’s a extremely significant presentation to me and one which I maintain actually shut, and whereas it took a while to refine for the USBC stage, I’m actually proud that it’s this presentation that I obtained to share this yr.

Competing since 2018, you’ve seen the standard of competitors get more and more higher. What has your mindset been over these years of competing, and the way have you ever tried to enhance and keep viable every year because it will get more and more difficult? 

I’ve by no means actually thought of what number of years I’ve competed, or at the least, I by no means thought to myself that if I simply stored competing, it might finally occur. The extent of competitors within the U.S. is so excessive, and so for me, it’s by no means been about making an attempt again and again till I’m capable of break by. I do know that sharing the stage with so many wonderful and devoted rivals through the years has made me a greater competitor total.

My mindset this yr appeared a bit completely different, and in some methods it was the identical means I attempted to strategy the primary yr of competing. As a substitute of contemplating outcomes, I needed to got down to develop in as some ways as potential, from how I educated, to my understanding of competitors, to the standard of the drinks I served. Quite a lot of it was unfamiliar, and there have been moments of doubt, however I knew I needed to push previous that doubt as a result of the unfamiliarity of doing and making an attempt one thing new was a part of the method of studying for me.

How are you processing lastly profitable the USBC? And the way are you occupied with and making ready for WBC, which this yr doesn’t occur till October?

It’s nonetheless sinking in! Attending to share the method has positively allowed me to mirror on what we’ve been capable of accomplish. There’s loads of preparation to do forward of WBC, so whereas there’s perhaps extra time than in earlier years, as a staff, we wish to take advantage of the time to ensure that us to place our greatest foot ahead in Milan. 

It’s actually vital to relaxation from the work that we’ve performed and discover new inspirations for the work forward, however we’re already beginning some preparation for WBC in a number of other ways. There are some things I’ve at all times hoped I might get to do ought to I’ve the possibility to current at WBC, and so I’m hoping to observe by on these issues within the buildup to Milan.

Lastly, what’s your job at Dune, and what’s your day-to-day like? And, in an trade the place some of us change jobs rather a lot, what has labored for you at Dune to remain there long-term? 

Like many espresso corporations, numerous us at Dune put on completely different hats, however daily, I oversee gross sales and training, with a small wholesale and coaching staff that I handle. I additionally work with Todd (Stewart, Dune’s co-owner) on the sourcing and QC facet, in addition to supporting a few of our advertising work on the espresso facet. 

I really feel lucky that a part of my competitors staff can also be the Dune staff (Felix, director of retail operations, and Mal Preheim, Dune’s chief working officer), so it helps that I get to work with some shut associates. Past that, the work that I get to do every day—that’s, studying about and sharing specialty espresso—is one thing that I actually get pleasure from.

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