An aerospace engineer turned coffee aficionado, Jason Darien Riadi, is making waves in the specialty coffee world. Originally hailing from Indonesia and trained as an aerospace engineer in Germany, Jason’s career has taken a unique turn, blending his technical background with his passion for coffee. From humble beginnings at Starbucks to achieving prominence on the German Brewers Cup podium, this journey highlights how curiosity and dedication can transform a side job into a thriving career. At Glücksbohne Rösterei in Bremen, Jason serves as both Head Barista and Roaster, bringing scientific precision to craft coffee while fostering a welcoming community atmosphere.
Jason's fascination with coffee began early when he stole a sip of his father's morning brew, sparking a lifelong interest. This curiosity led him to join public cuppings and visit coffee farms during his teenage years. Moving to Germany for engineering studies, he initially took up coffee-related jobs to support himself but soon found himself captivated by the artistry and science behind it. His transition from aerospace engineering to roasting was facilitated by his understanding of thermodynamics, which helped unravel the complexities within the roasting process.
In 2020, during an internship back in Indonesia, Jason collaborated with a local farmer to establish a micro-roastery. This venture solidified his commitment to the industry, pushing him toward certifications and competitive arenas. As Head Barista and Roaster at Glücksbohne Rösterei, Jason bridges the gap between brewing techniques and customer experience. Managing these demanding roles simultaneously allows him to create harmonious roast profiles that resonate well in cups served directly to patrons.
Beyond his professional duties, Jason aims to make specialty coffee accessible and enjoyable for everyone who walks into their café. He emphasizes creating a comfortable environment where guests feel encouraged to ask questions without intimidation. Whether through meticulous roasting processes or engaging interactions as a barista, Jason derives immense satisfaction from connecting people to their perfect cup.
Motivated by competitions and loyal customers alike, Jason continues refining his skills. He advocates for trends like split shots, offering guests a comprehensive view of coffee's potential. Addressing misconceptions about pricing, he stresses fair trade practices ensuring significant portions of sales return to farmers. For Jason, coffee represents more than just a beverage; it embodies journeys filled with passion, precision, and meaningful connections.
Despite challenges faced during competitions, such as last-minute changes in strategies or personal habits affecting sensory perception, Jason remains committed to growth. Looking ahead, he plans to take a brief hiatus before returning stronger, possibly exploring new categories like roasting championships. His philosophy revolves around embracing small yet consistent improvements, inspired by concepts like Kaizen.
Apart from his achievements, Jason enjoys sharing insights about brewing methods and favorite tools. Recommending places like Machhörndl in Europe and cities including Vienna and Amsterdam for coffee enthusiasts, he celebrates diverse perspectives shaping global specialty scenes. With ongoing projects and collaborations on the horizon, Jason cherishes every moment spent immersed in something he loves deeply—working with coffee isn't merely a profession; it's a cherished privilege.