Working with the team from Rose Coffee Roasters in Switzerland, Suki Hiu Yeung Ma has had an illustrious career in coffee competitions, placing second in Latte Art and Brewers Cup competitions before taking out the Swiss Brewers Cup title in 2024. 

Following their performance at the 2024 World Brewers Cup in Chicago, in which Suki placed 16th, we spoke to them about competition experiences and using extract chilling techniques with the Paragon.

 

How did you begin working in the coffee industry, and what has your experience been so far?

I got into coffee through Latte Art, starting with the Swiss Latte Art Championship in 2018. The latte art championship led to my first barista job in Zürich. A few years later, I had the opportunity to work in MAME with owners Emi and Mathieu. After MAME, I started in Rose Coffee Roasters with Matt [Winton], and in 2022 I did my first Brewers Cup Championship in Switzerland.

The journey is amazing. I am surrounded by awesome coffee people. The experience on the World Stage is incredible. I am motived to compete again !


What is your fondest memory so far as a coffee professional?

Every time that the customers enjoy the coffee as much as I do!


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

Competing means a new learning journey – exploring techniques, discovering coffee, and sharing producers’ hard work. Championships challenge me mentally and skilfully in unique ways.


What are the competitions have you competed in so far? 

2024 World Brewer Cup -16th place
2024 Swiss Brewers Cup Champion
2023 Swiss Brewers Cup – 2nd place
2019 & 2018 Swiss Latte Art – 2nd place

"Competing means a new learning journey - exploring techniques, discovering coffee, and sharing producers’ hard work."

How did you feel about your experience in the World Brewers Cup this year? 

This year was incredible. I learnt a lot in Chicago. Once I finished open service, I told myself ‘we are ready for the next one’. Resulting at 16th in the world for the first time, I feel satisfied. Compared with the Swiss national [competition], I made a lot of different changes and improvements for the open service. I’m looking forward to the next one!

If in the past, I may feel disappointed with the result. But honestly I am super happy and enjoyed this journey a lot. Thanks for the team and all the supports around me.


Please tell us about your experience working with Nucleus Coffee Tools’ equipment, and how it worked with your competition preparation and routine:

From the first moment when we decided to talk about relationship between science and coffee, I already thought of using Paragon for the stage. Paragon helped to capture and maximize 40% more volatile aromatic compounds in my brew. The result was incredible. And I love the work flow with the Paragon, it allows me to have a really smooth work flow on the stage.


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

I would love to share more thoughts that [are] science related. Unfortunately, a 10 minute performance isn’t enough for me to dive deeper. We did research with our coffee in the lab, but the time limit really didn’t allow us to share these on stage.


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

Nucleus Coffee Tools are helping us to get a better result in extraction. Thanks for their innovative products. They help us to extract coffee to another level.

 

To watch Suki’s competition routine with the Paragon, click here.

"...Paragon helped to capture and maximize 40% more volatile aromatic compounds in my brew. The result was incredible."

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Working with the team from Rose Coffee Roasters in Switzerland, Suki Hiu Yeung Ma has had an illustrious career in coffee competitions, placing second in Latte Art and Brewers Cup competitions before taking out the Swiss Brewers Cup title in 2024. 

Following their performance at the 2024 World Brewers Cup in Chicago, in which Suki placed 16th, we spoke to them about competition experiences and using extract chilling techniques with the Paragon.

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Working with the team from Rose Coffee Roasters in Switzerland, Suki Hiu Yeung Ma has had an illustrious career in coffee competitions, placing second in Latte Art and Brewers Cup competitions before taking out the Swiss Brewers Cup title in 2024. 

Following their performance at the 2024 World Brewers Cup in Chicago, in which Suki placed 16th, we spoke to them about competition experiences and using extract chilling techniques with the Paragon.

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Working with the team from Rose Coffee Roasters in Switzerland, Suki Hiu Yeung Ma has had an illustrious career in coffee competitions, placing second in Latte Art and Brewers Cup competitions before taking out the Swiss Brewers Cup title in 2024. 

Following their performance at the 2024 World Brewers Cup in Chicago, in which Suki placed 16th, we spoke to them about competition experiences and using extract chilling techniques with the Paragon.