The L.A. native, who competed independently within the current occasion, displays on his victory and talks dance, drinks, and the artwork of hospitality.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Photographs courtesy of Jerry Truong
Just lately, Jerry Truong made waves within the U.S. specialty-coffee scene by profitable the U.S. Espresso in Good Spirits (CIGS) Championship—a contest that blends espresso and mixology in a single high-energy, creativity-fueled stage. However Jerry, who represented himself independently within the competitors, shares that his path to the title wasn’t linear: From his upbringing in Los Angeles, to a detour into prescription drugs, and later choreography and ceramics, Jerry brings a multifaceted perspective to the barista station.
As he prepares for the World Espresso in Good Spirits Championship, which is able to happen in Geneva, Switzerland, in June, Jerry shares how music and dance helped form his competitors routine, and why gathering folks collectively—over drinks, household meals, or espresso cocktails—is the thread operating by means of all of it.
Vasileia Fanarioti: Are you able to share a bit about your background and the way you discovered your approach into espresso and hospitality?
Jerry Truong: I’m a Los Angeles native, born and raised in Highland Park. Rising up, our home—my grandma’s home—was the household gathering spot. It was at all times full of individuals, meals, and, after all, espresso. Espresso was part of hospitality in my Vietnamese family. My grandma would even dip toast into espresso and feed it to me like a deal with.
I studied prescription drugs in college, largely because of household expectations, however I gravitated towards extra expressive pursuits like aggressive dance. After a while working in medical labs, I noticed I wanted a change and moved again dwelling. Now, the identical road I grew up on is lined with espresso outlets, and the transition to changing into a barista felt like a pure match.
Congratulations on the massive win! What motivated you to compete in CIGS?
Thanks! I did it for the fun. I’ve at all times been aggressive, and my outdated observe coach used to say, “The one particular person you’re competing in opposition to is the particular person you had been yesterday.” That caught with me.
Out of all of the competitions, CIGS stood out as essentially the most enjoyable and creatively open. It gave me house to play with taste and storytelling, which I really like.
What was the preparation course of like in your first competitors?
Truthfully, I jumped in not realizing a lot. I needed to educate myself every little thing, from the principles to cocktail method. I reached out to folks for assist—shoutout to Ryan Peterson (of Counter Tradition Espresso), Be Shiny, Counter Tradition, Jaymie Lao, and Stacey Lynden for serving to me get began.
I spent quite a lot of time studying cocktail books and experimenting. Ultimately, I used to be ingesting a espresso cocktail each evening—not excellent while you’ve bought a 6 a.m. shift.
Then, throughout prep for nationals, the wildfires hit L.A. It was exhausting. I needed to care for my psychological and bodily well being earlier than diving again in. However the way in which our neighborhood confirmed up for one another was superb. I wasn’t simply competing for me anymore—I used to be representing L.A.
There’s a fantastic story about forgetting your cups throughout your open service. What occurred?
Yeah, that second. A few minutes in, I noticed one thing was off—I forgot my cups. My dancer instincts kicked in. We practice to maintain going it doesn’t matter what occurs on stage, so I ran the entire routine like nothing was improper. I left the stage not sure if I’d even be allowed to proceed.
Stacey instructed me I nonetheless had Spirit Bar factors to earn. That lit a fireplace beneath me. I spent the remainder of the weekend replaying each element of my routine in my head. After I heard my title introduced final within the finalists—it was emotional. I used to be exhausted however prepared to offer it every little thing.
Inform us extra about your remaining routine. What was totally different?
The evening earlier than finals, Joe Han (of Moim Espresso) and Christian Bak (of Be Shiny) helped me excellent my Irish espresso. We stayed up late tweaking the brew and script. We even opened our Airbnb to different rivals so we may all assist one another.
By finals, I used to be operating on fumes. However muscle reminiscence from dance took over. I simply needed to comply with the music. Music was really the very first thing I selected earlier than even creating the drinks. I picked “Caribbean Queen” and “When Doves Cry,” which impressed the names of my drinks: Winter Empress and Toucan’s Tear.
Ending that set and seeing the judges really sipping the Toucan’s Tear—the drink I wasn’t in a position to serve throughout open service—was surreal.
What was it like to listen to your title referred to as because the winner?
Every title that wasn’t mine raised the stress. Once they paused earlier than saying second place, every little thing slowed down. Then the group erupted—and I noticed I hadn’t heard my title as a result of I had received. Natti (Solowoniuk, of Novo Espresso) and Glen (Ackerman, of Moongoat Espresso Roasters) beside me began patting my again, and that’s when it actually hit.
You’ve bought a background in prescription drugs and ceramics. How do these experiences inform your work with espresso at present?
Espresso will get tremendous nerdy! My science background helps me perceive every little thing from extraction and water chemistry to fermentation and varietal improvement. It provides me extra intention after I create drinks. I’m not simply mixing for taste—I wish to spotlight what producers have labored exhausting to develop.
You had been apparently identified in your jungle juice in faculty. How has your drink-making developed since then?
Haha, yeah. Jungle juice was my introduction to batching drinks for a crowd. Even then, I attempted to make it style good. Now, the aim isn’t simply steadiness—it’s storytelling. I would like every drink to take somebody on a journey from first sip to complete.
Gathering appears to be a powerful theme in your story. How does that form your hospitality strategy?
Completely. Internet hosting runs deep in my household. Rising up, the success of a celebration got here right down to planning. I carry that mindset into service—every little thing prepped and in place so I can focus totally on the visitor. True hospitality is about attentiveness, about making folks really feel they matter.
You’re headed to Geneva to characterize the U.S. on the World CIGS Championship. What’s your mindset moving into?
I’m excited! It jogs my memory of competing internationally as a dancer. The extent of expertise and camaraderie was electrical. I wish to convey that very same power to Geneva. I wish to entertain, join, and put CIGS on extra folks’s radars within the U.S. Let’s present the world what we’ve bought.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a major concentrate on the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate folks about baristas and their work.
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