Bavis Kwong - Hong Kong SAR

May 8

Instagram: @Busybeekwong

Please tell us a little about yourself:

I work as a coffee roaster and brewer at Roastwork in Hong Kong. After competing in National Barista Championship and Aeropress, I’m honored this year to represent Hong Kong on the world stage in Brewers Cup for the first time. Why brewers cup? It all started in 2022 when I assisted my boss at the World Brewers Cup in Melbourne. Backstage, I met national champions from different countries, and their passion truly ignited mine. I learned a lot from my boss and champs from different country. We have made some good friends there and that is the best part of coffee- it connects people!

What are you excited to do while you visit the WCC city?

Visit all the supermarkets to make sure I have the right water to compete..

What are your interests outside of coffee?

I enjoy Scuba Diving!

Is there anyone you would like to thank or recognize, or who helped you to prepare for the WCC?

I’d like to thank Tetsu-san from Philocoffea, Ching from Roastwork, and Jhon Christopher. Tetsu-san is a legend who taught me what true excellence means. Ching is my mentor—I’ve learned everything from him about roasting and brewing. Jhon Christopher is like my brother, sharing unreserved coffee knowledge with me. Competition is never a solo journey; it’s always a team effort. Without the Roastwork team, I wouldn’t be here today.

What roaster do you currently roast on and how long have you been roasting coffee for?

Giesen W15 for 2 years

What is your favorite coffee brewing method and why?

Pour-over. It is true craftsmanship. I enjoy every moment from bean picking, grinding, brewing, and tasting. Every day it’s changing, and we adapt to it while appreciating it in different ways.

Besides your own competition drink, do you have a favorite cocktail?

Gin tonic

Stephen .