Mikael Jasin is a standout figure in the coffee industry, known for combining creativity and expertise to craft remarkable coffee experiences. A three-time Indonesia Barista Champion (2019, 2020, 2024) and the 2024 World Barista Champion, Jasin is now stepping into an exciting role as DaVinci Gourmet’s first brand ambassador for the Asia Pacific, Middle East & Africa (APMEA) regions.
At 34, Jasin is also the founder of Omakafé, a Jakarta-based omakase-style coffee boutique offering multi-course specialty coffee experiences. He co-founded So So Good Coffee Company and CATUR Coffee Company, both specializing in uniquely fermented Indonesian coffee beans, barista training, and café consultancy.
What excites you most as DaVinci Gourmet’s first brand ambassador for APMEA? The chance to partner with a global brand like DaVinci Gourmet, which shares my passion for elevating coffee experiences, is incredibly exciting. Their wide range of syrups and sauces gives me the tools to be creative and craft beverages that resonate with diverse tastes across the APMEA region. The idea of reaching up to 2 billion people is thrilling, and I believe this partnership can transform how people experience coffee and beverages.
How does DaVinci Gourmet’s syrups and sauces influence your creative process? I view flavours as a language—the more words you have, the more expressive your sentences can be. DaVinci Gourmet’s extensive flavour library gives me the vocabulary I need to create unique coffee experiences. It’s like an artist with a vast palette of colours. This allows me to personalize my creations for different regions while maintaining creativity, mixing and matching flavours to tell a unique story in each cup.
How do you tailor your coffee creations to different APMEA countries and their cultural preferences? The APMEA region is incredibly diverse. For instance, in Indonesia, I can focus on tropical flavours, while in the UAE, I might incorporate nuts and spices like pistachio. I always aim to create beverages that feel authentic to each market’s culture. This partnership with DaVinci Gourmet allows me to reach a broader audience and share my passion for high-quality coffee. Through innovation and education, I want to show people that coffee is an art form and help raise the standards of coffee-making in the region.
Can you share a beverage idea that combines innovation with your personal barista craft? One of my goals is to transform traditional desserts into beverages. I’d love to create a drink inspired by Kunafa, a Middle Eastern dessert made with pistachio and sugar syrup. Using DaVinci Gourmet’s syrups, I’d bring this dessert to life in a coffee drink, offering a new twist on a classic while staying true to its roots.
How can traditional coffee drinks be combined with contemporary flavours to appeal to both classic lovers and newer generations? Classic flavours will always have a place in coffee culture, but we can elevate them with new techniques. For example, a traditional vanilla or hazelnut latte can be enhanced by experimenting with texture—shaking the espresso with syrup or using a clarifying technique to add new textures while preserving the original flavour. This allows us to offer something unique yet familiar.
How do cross-industry innovations, like beer fermentation, influence coffee beverages? Cross-industry innovation is vital for evolving coffee culture. By borrowing techniques from other fields, like beer brewing and fermentation processes, we can introduce new flavours to coffee. For example, I could experiment with fermentation methods used in beer to create unique coffee drinks. This blending of coffee with other food and beverage trends will continue to push boundaries, offering consumers fresh, exciting ways to enjoy coffee.
What inspires you on a personal level? I’m inspired by individuals who excel in their fields, such as Chef Gaggan Anand, baseball player Shohei Otani, and motivational speaker Jocko Willink. Their drive and frameworks inspire me to look beyond the coffee industry to make a broader impact, motivating others to pursue their dreams and craft their own unique coffee experiences.
What’s your idea of downtime? For me, downtime means relaxing at home, watching UFC, eating fried chicken, and enjoying a bottle of wine. It’s my way to unwind and recharge.
If you could invite anyone for a drink, who would it be? I’d love to have Jocko Willink over for a conversation. His journey as a Navy SEAL, author, and podcaster is incredibly inspiring. I’d prepare a strong black coffee for him, and we’d talk about motivation and resilience.
