World barista title for Chinese winner sees precision, passion and patience foam to the top, Li Yingxue reports.

Under scorching stage lights in the Indonesian capital Jakarta, the air was electric. The host of the 2025 World Brewers Cup stood center stage, announcing the results in reverse order. Among the nine finalists, places three through to nine had already been revealed.

Only two names remained at the final, held last month: Bayu Prawiro of Indonesia and Peng Jinyang of China. One would be called; the other would be crowned world champion.

Cheers erupted — Indonesian fans roaring, Chinese supporters shouting with pride.

Then came the moment.

"Bayu Prawiro," the host called.

The room exploded — not in disappointment, but in jubilation. Peng became the 2025 World Brewers Cup champion and the second barista from the Chinese mainland to claim the title.

It was a triumphant culmination of precision, passion and patience. In a competition where every gram, degree, and second matters, Peng rose above the rest — not just through technical mastery, but by infusing each pour with quiet confidence and storytelling flair.

Peng, better known by his nickname Captain George, is a fan of Marvel Comics' superhero Captain America. With a soft spot for heroism, he just became a superhero in his own world — the world of coffee.

"I was overwhelmed by the deafening cheers at the venue," the 34-year-old recalls. "It was the realization of a dream I've carried for so many years. I was emotional, but what truly moved me was the cheering from the Chinese fans. That meant the most."

That was Peng's second appearance at the World Brewers Cup. His debut, back in 2023, saw him finish fifth — an impressive result, but one that left him hungry for more.

"This year, I gave it everything," he says. "Last time, I cut corners but still hoped for the best. This time, I truly have no regrets."

When not at his cafe or roasting facility, Peng squeezed in practice wherever he could. A month before the competition, he flew to Jakarta with his team — and nearly 500 kilograms of gear. They rented an apartment, re-created the competition setup in their living room, and trained full time.

"We even hired a local carpenter to build a replica of the competition table," Peng recalls.

He thought through every possible detail. The event would be held in a cavernous, open venue filled with thousands of spectators and the constant buzz of coffee exhibitors. All that noise, all that space — it could throw off a brew. So Peng adjusted.

"In a loud environment, coffee that tastes perfectly balanced at home or in a cafe can suddenly come across as bitter," he explains. To prepare, his team created high-noise simulations so he could recalibrate his brews accordingly.

Even the presentation didn't escape his perfectionism. The script he used onstage went through 16 revisions before he finally settled on the one that felt just right.