Tradition meets technology: Jordan Tachnakian, 2024 World Cezve/Ibrik Champion

Combining traditional coffee brewing methods with modern technology can yield incredible results, and help to pioneer new techniques and the appreciation of different types of coffee.

Jordan Tachnakian is the head of Quality Control and Training/Education at Terres de Cafe. Although his coffee competition career began only a few years ago, he has already achieved incredible results – including coaching the 2023 World Cezve/Ibrik Champion, Pierre de Chanterac, and recently winning the 2024 World Cezve/Ibrik Championship in Copenhagen, Denmark.

Following his win in Denmark, we spoke to Jordan about his start in coffee, his competition career, extract chilling techniques with the Paragon Espresso, and how he sees coffee techniques and competitors developing in the future.

Please tell us about how you started working in the coffee industry, and about your experience to date.

It started 6 years ago in Copenhagen, I had my first Geisha from Hacienda La Esmeralda. The barista introduced me to everything from farm to the cup. Alongside the incredible sensory experience, I fell in love with the meaning of specialty coffee. I quit my job in advertising to become a barista as well. Since then, I have been working as a CQ and Trainer at Terres de Café, a French specialty roastery.

What is your fondest memory so far as a coffee professional (prior to becoming a World Champion)? 

There are many! I would have to say that the first is the first cup [of coffee] that I served to my first customer. The second, of course, is when my friend Pierre de Chantérac won the World Cezve/Ibrik Championship a year ago – as his coach it was overwhelming. And third, I have great memories and experiences from when I was visiting farms at origins, especially in Indonesia and Colombia.

What made you want to compete in coffee competitions in the first place? 

I am a competitor by nature. First off, in soccer or at the gym, but also in coffee since I have been competing for 2 years now. I believe it’s the best way to improve your skills as a barista, a roaster or a CQ, as you need to push yourself everyday. Like I said, I quit my job to promote the entire chain, but most and foremost what is done at origin.

Please tell us about your previous competition experience(s). 

I ended up runner up for my first Brewers Cup competition in France in 2022. In 2023, I used the Paragon for the first time in my Brewers Cup in France (I ended up 4th). In 2024, I competed simultaneously for the French Brewers Cup and the French Cezve / Ibrik Championship.

How did you feel about competing this year? Were there any particular challenges you had to overcome in your preparation?

I truly elevated every part of my competition skills in 2024. Both technical and mental parts. In January, for my Nationals I did two competitions in the same weekend, Brewers Cup and Cezve / Ibrik. I won the Cezve / Ibrik and I failed early in the Brewers Cup. I knew exactly why, and it reinforced me.

I knew people expected a lot from me as a French competitor and especially [as] Pierre’s coach last year, I fed myself from all of that.

You’re now a World Champion, the goal for many baristas and brewers around the world. How do you expect your life will change following this win?

Ibrik is getting popular in France I intend to keep it that way. My goal is to introduce Cezve/Ibrik to the people who are not familiar with it, to spread the joy and the excitement of making Ibrik, globally.

Where do you see the future of coffee heading in the next 5 years?

Technology and innovative assistance will continue to grow, to the benefit of both coffee shops and baristas. I encourage technology; I am sure it will never replace the sensory skills of a barista, however it can create a great synergy in workflow.

In competition, I hope to see more competitors from origins. The first world championships I attended, in Milan in 2021, is still marked by the performance of Martin Shabaya, the Barista Champion of Kenya who competed in the World Barista Championship. I am happy to see that Indonesia and Colombia have triumphed a lot recently in many categories. Hopefully, my home country will continue to perform as well.

An increased number of people will drink coffee and need support for a more sustainable way of consuming coffee.

How did the Paragon and extract chilling impact the taste of your coffee? And why did you choose to use it? 

My coffee was a blend of Colombian coffees: a washed carbonic maceration processed Geisha from Finca Mikava and a Thermal Shock washed Chiroso from Finca Las Flores. It was already extraordinary without the use of the Paragon and extract chilling. But the pairing of this tool with my coffee was truly a game-changer. It not only increased the flavours of strawberry and vanilla, but it also amplified the high perception of sweetness in the cup.

You used the LINK roaster to prepare coffee for your competition. Can you tell us about your experience with the LINK, and how you noticed it impacted your coffee(s)?

I used the LINK for one coffee in the blend, the Geisha from Finca Mikava. It was easy to set up with the LINK APP. It was very user-friendly, easy to configure the curves, and repeatable.

Is there anything special about your coffee, or barista approach, you’re passionate about sharing? Especially details that you may not have time to share in your routine?

The use of the Paragon in Ibrik was in line with my willingness to fulfill the tradition through innovation. If I could serve some of the best coffees in the world while using technology with one of the most ancient ways to extract coffee, then my desire was complete.

Please add anything else you believe to be important/relevant, or that you wish to share with the Nucleus Coffee Tools community: 

Give Cezve/Ibrik a try as soon as you can. When in Paris, please let me know, I can’t wait for everyone to try Ibrik coffee with a touch of modernity.

Watch Jordan’s world championship-winning routine here, or follow him on Instagram via @jordan.tachnakian