BeanScene – August 2019

CAFETTO BARISTA PROFILE

64 beanscenemag.com.au

After helping establish Singapore’s specialty coffee industry on the

world stage, John Ryan Ting has taken his knowledge, skills, and love

of teaching to Indonesia.

J

ohn Ryan Ting is one of few baristas

with experience on both sides

of the competition table. Before

becoming a certified World Barista

Championship (WBC) judge –

including at the 2013 WBC in

Melbourne – he had two Singapore

Barista Champion titles to his name.

John began his coffee journey as a

part-time barista at a chain in the 1990s.

After finishing his studies, he entered

the profession full time with the Spinelli

Coffee Company in 2003.

“I wasn’t really sure what I wanted to do,

but I enjoyed coffee and knew I could make

it well,” John says. “Then I discovered the

WBC and made it my mission to compete.”

He took his first step in 2007 at the

inaugural Singapore National Barista

Championship, where he placed second.

“It made me want to improve and

become better. I competed again in 2008

and this time, I won,” John says.

He competed consecutively the next two

years, winning his second title in 2009. His

streak ended in 2010 when his own boss,

Keith Loh of Oriole Coffee Roasters, beat

him in the competition. John had joined

Oriole as an Outlet Manager in 2008,

where he was able to add training and

roasting to his skillset.

“Keith owned a couple of cafés and

restaurants, and my role was to train people

to make coffee across the venues,” John

says. “In early 2009, Oriole became a

roastery and we started supplying coffee

to other cafés too.”

In 2012, John joined green bean

trader Bero Coffee to progress his coffee

knowledge even further.

“It was a good experience, but it

made me realise my heart lies within the

operational side of coffee,” he says. “After

that, I wanted to get involved in the WBC

again, but didn’t feel ready to compete.

Instead, I became certified as a judge, and

began training baristas who wanted to

compete in national championships.”

John says judging gave him a different

perspective on the competition.

“Being on the other side of the table,

you realise what the judges are looking for

and learn to think more critically,” John

says. “It allowed me to see the important

areas that other competitors are not

really working on.”

John put this new way of thinking

to use in 2015 when he entered the

Singapore National Barista Championship

after a five-year break.

“I always wanted to compete again.

After judging, I think I went back as a

stronger competitor,” he says. “In a barista

competition, it’s necessary to engage the

judges. It’s easy to get nervous and make

mistakes, but you need to share the correct

information and make it something they

haven’t heard before.”

John won the title for the third time, and

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CAFETTO BARISTA PROFILE

64 beanscenemag.com.au

After helping establish Singapore’s specialty coffee industry on the

world stage, John Ryan Ting has taken his knowledge, skills, and love

of teaching to Indonesia.

J

ohn Ryan Ting is one of few baristas

with experience on both sides

of the competition table. Before

becoming a certified World Barista

Championship (WBC) judge –

including at the 2013 WBC in

Melbourne – he had two Singapore

Barista Champion titles to his name.

John began his coffee journey as a

part-time barista at a chain in the 1990s.

After finishing his studies, he entered

the profession full time with the Spinelli

Coffee Company in 2003.

“I wasn’t really sure what I wanted to do,

but I enjoyed coffee and knew I could make

it well,” John says. “Then I discovered the

WBC and made it my mission to compete.”

He took his first step in 2007 at the

inaugural Singapore National Barista

Championship, where he placed second.

“It made me want to improve and

become better. I competed again in 2008

and this time, I won,” John says.

He competed consecutively the next two

years, winning his second title in 2009. His

streak ended in 2010 when his own boss,

Keith Loh of Oriole Coffee Roasters, beat

him in the competition. John had joined

Oriole as an Outlet Manager in 2008,

where he was able to add training and

roasting to his skillset.

“Keith owned a couple of cafés and

restaurants, and my role was to train people

to make coffee across the venues,” John

says. “In early 2009, Oriole became a

roastery and we started supplying coffee

to other cafés too.”

In 2012, John joined green bean

trader Bero Coffee to progress his coffee

knowledge even further.

“It was a good experience, but it

made me realise my heart lies within the

operational side of coffee,” he says. “After

that, I wanted to get involved in the WBC

again, but didn’t feel ready to compete.

Instead, I became certified as a judge, and

began training baristas who wanted to

compete in national championships.”

John says judging gave him a different

perspective on the competition.

“Being on the other side of the table,

you realise what the judges are looking for

and learn to think more critically,” John

says. “It allowed me to see the important

areas that other competitors are not

really working on.”

John put this new way of thinking

to use in 2015 when he entered the

Singapore National Barista Championship

after a five-year break.

“I always wanted to compete again.

After judging, I think I went back as a

stronger competitor,” he says. “In a barista

competition, it’s necessary to engage the

judges. It’s easy to get nervous and make

mistakes, but you need to share the correct

information and make it something they

haven’t heard before.”

John won the title for the third time, and

Crossing the bench

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