A Journey Through Coffee and Competition
By Eva van de Water
Kay Cheon from Dune Coffee Roasters, recently claimed victory at the US Barista Championship. For his impressive run he featured the Ombligon by Nestor Lasso in all his three courses. We at Lohas Beans are incredibly proud that Kay chose to use Ombligon, sourced by Lohas beans. Kay’s journey is a journey about growth, connection, and a love for sharing coffee that continues to inspire both his work and his competition journey.
Why Coffee?
Kay Cheon: "I've told this story a few times, and it's one that has become clearer as I've begun competing, especially this year with this presentation. For me, it goes back to the origin of how I became interested in coffee. Like many people, I initially drank coffee out of necessity. I was getting up early and going on bike rides with friends. Some of them were baristas and roasters, already working in the industry. They started introducing me to better coffee—specialty coffee—and I noticed the difference in flavor compared to what I had been drinking before.
That difference made a huge impact on me and has shaped my journey ever since. It’s the difference in flavor, and how people shared that with me, that sparked my curiosity and passion for coffee. That's what ultimately led me to want to share the same experience with others."
When did you first get into specialty coffee?
Kay Cheon: "I’d say I started really enjoying coffee in 2010 or 2011. It was before I became a barista. Over time, as I connected with more people in the industry—baristas, roasters—I started learning about specialty coffee. I realized how much there was to explore. I found myself more immersed in the industry, and here I am today."
Why did you choose the Ombligon, especially knowing it was a risk, given Frank’s success with it the year before?
Kay Cheon: "Great question. When we were tasting coffee, we made it a point to try as many coffees as possible, to see what had the potential for competition. The Ombligon always stood out to me. Even though it was used by Frank (US Barista Champion 2024) the year before, every time someone tasted it for the first time, their reaction was amazing. So, when it came time to make a decision, I thought about how exciting it would be to share that coffee with new people."
What makes a coffee a competition coffee for you?
Kay Cheon: "To me, a competition coffee is one that speaks to you, but also fits the score sheet. You have to understand what the judges are looking for, how to express the coffee’s flavors to align with the scoring criteria."
What’s the biggest difference between the US Barista Championship and the World Barista Championship?
Kay Cheon: "The biggest difference is the diversity of the judges. The USBC is a national event, so the judges generally have a US background. At the WBC, you’re facing an international panel. Coffee is subjective, and different palates from around the world will interpret flavors in different ways. It’s an important thing to consider, and it’s a great area of growth for us as competitors."
How has your cultural background shaped your journey?
Kay Cheon: “I was born in the US, but my parents emigrated from South Korea. My parents are both academics. I attended the University of California, Santa Barbara, which is where they met while doing their graduate studies—already a bit of serendipity for me. My mom has a PhD in chemistry, and my dad’s is in social and political science. For a long time, I thought I would follow a similar academic path, but coffee ended up being the reality for me.
As I reflect on my journey, I realize there’s more similarity than difference between what I do and what they’ve done. Both of them have a deep love for learning, growing, and sharing knowledge. While they both did research for a time, they didn’t enjoy it as much, and they shifted toward teaching—something I think I can relate to in my own way. Through my work in coffee, I get to share what I learn with others, and in that sense, it feels very much like what they’ve done.
How have they supported your career in coffee?
Kay Cheon: “I’m really fortunate that they’ve been to multiple competitions. My mom was even in Raleigh with me last week. They understand what I do and, above all, they just want to see me happy. Knowing that coffee is something that drives me forward is something they support, and I’m incredibly grateful for their encouragement.”
How many times have you competed before winning the USBC?
Kay Cheon: "This season marks my sixth competition. My first was in 2018, and I’ve competed every year since, except for one year when I judged. It’s been a really enjoyable journey, and I’ve seen so much growth along the way."
Thank you so much for your time. It’s great to see the personal touch you bring to your competition journey, and how that shapes your experience. I think it’s what makes each competitor unique.
Kay Cheon: "I really appreciate that. It’s something that’s really meaningful to me, that coffee can bring so many people with different backgrounds and experiences together. I feel grateful that I’ve been shaped by those around me and those that have come before me, and my hope is to be able to do the same for others.”