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Hay Tung Yan
Company: Prufrock Coffee
Signature drink: The Amber Bloom
What do you believe sets you apart from other baristas?
What sets me apart as a barista is my balance of strong customer-focused skills and a genuine passion for continuous learning. I prioritise excellent customer service, always aiming to create a welcoming and memorable experience for every guest. I am attentive, approachable, and enjoy connecting with people through coffee.
I am also highly motivated to keep learning and improving. I regularly attend cupping events hosted by well-known roasteries to expand my understanding of flavour profiles, processing methods, and industry trends. This curiosity helps me grow my technical knowledge while staying open-minded to new ideas and perspectives. Beyond learning, I love sharing knowledge and supporting others. Whether it's helping colleagues or engaging with customers, I enjoy contributing to a positive, collaborative environment. My eagerness to improve - combined with strong service skills and a humble, open attitude - helps me bring both skill and enthusiasm to the barista community.
What motivates you to participate in the Coffee Masters competition?
I'm motivated to participate in Coffee Masters because I see it as an opportunity to explore coffee on a deeper level and push my personal and professional boundaries. This competition represents a new chapter in my coffee journey - one where I can challenge myself, step outside my comfort zone, and grow both technically and creatively. I want to learn from inspiring coffee professionals, gain new perspectives, and test my knowledge and skills under pressure. Taking part in Coffee Masters isn't just about competing - it's about evolving, expanding my understanding of coffee, and building confidence as I continue to develop my career in the specialty coffee world.
Are there any specific disciplines in the competition that you're particularly excited about?
I'm particularly excited about The Origin discipline. It's a unique opportunity to demonstrate sensory skills that are essential for a barista, and to showcase the ability to distinguish coffees by their regional characteristics. Tasting and identifying origins under time pressure is both challenging and thrilling, and I take pride in the sensory training and geographical knowledge I've developed through cuppings and daily practice. This discipline highlights the core of what makes specialty coffee so fascinating - how terroir, processing, and variety shape flavour. Competing in The Origin round allows me to put those skills to the test and celebrate the diversity of coffee in a meaningful way.
The Amber Bloom by Hay Tung Yan:
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