Last year, the Newbery Street team traveled across the East Coast, hosting café pop-ups to share incredible coffee with the community. These events became more than just a place to serve coffee—they turned into spaces for connection, conversation, and learning. Coffee preferences vary—light, medium, or dark roast—but each has its own beauty. Through these experiences, we explored creative coffee menus, with our most popular drink being the Flying Bee: honey cold foam over cold brew. But beyond the drinks, the best part was sharing the stories behind each cup.
This is the journey of how our café pop-up concept led us to 3rd place at the Brewers Cup 2025.
The Regional Competition: A Challenge with the Unknown
For the regional competition, we competed at Black & White Coffee Roasters—the closest event on the East Coast and a chance to reconnect with friends. Since our year was filled with pop-ups, we naturally wanted to bring that same concept to the competition. However, pop-ups weren’t allowed at regionals, so we needed a fresh approach—one that captured the way we introduce people to unknown coffees.
At regionals, competitors are given an unknown coffee to brew, requiring adaptability and skill. My wife first suggested transitioning from a pop-up to a coffee tasting session, just like we do at our events. My good friend, Ryan Wibawa, also encouraged me to stay true to the pop-up spirit and focus on the tasting experience. This approach allowed a smooth transition and kept the essence of what we do.
With that in mind, we embraced the concept and used the Hario Switch, an immersion brewer that brought out the best flavors in the coffee. The result? We placed in the Top 6 at Regionals—securing a spot at Nationals!
Finding the True Concept for Nationals
As Nationals approached, things got serious. But before the competition, the Newbery Street team traveled to Asia, visiting amazing cafés in Seoul, Hong Kong, and Bangkok. We even hosted a pop-up at Paga Microroastery, owned by my coach, Gabriel Carol.
Gabriel had coached me during the 2024 U.S. Brewers Cup, where we placed 3rd. About a month before the 2025 competition, he asked, “What’s your concept this year?”
I hesitated. “Maybe a coffee session? Coffee classes? A pop-up?”
Then he said something that changed everything: “Pack, it’s right in front of you. It’s what you do every day.”
It clicked—the Café Pop-Up concept was the answer. My wife and Gabriel kept reminding me that this was my identity. Sometimes, we overlook what’s been in front of us all along.
With this realization, I set out to recreate the true café pop-up experience on the Brewers Cup stage. And for me, this wasn’t just about presenting—it was about everyone who’s been part of my journey: customers, friends, and fellow coffee lovers who have supported my pop-ups, shared knowledge, and explored new coffee experiences with me. Especially those who tried my Billy Maemon, the Thai coffee I roasted and brewed at pop-ups, where I shared my passion for Thai coffee with the community.
Finding the Coffee and the Tools
To bring my vision to life, I needed the perfect coffee. I reached out for samples, and Ben Put—someone I deeply admire—sent me a few. One stood out. The bag was labeled Unknown Coffee.
I trusted Ben’s sourcing, knowing it had to be from a farm that valued sustainability and ethical practices. When I cupped it, the flavors shifted from yellow to red to deep purple as it cooled. I knew this was the one. Later, Ben revealed its origin: Symbiosis from Finca Deborah—a natural anaerobic Geisha, fermented for 100 hours before drying for 20 days. No surprise—it was Finca Deborah.
Next, I searched for the right tools to enhance the pop-up experience on stage:
- Brewer: After testing multiple brewers—Hario Switch, V60, UFO, Kinto, Kalita—the OREA V4 APEX stood out for its fast flow rate and ability to bring out the best in this coffee.
- Carafe: The ICOSA Brewhouse Cyclone Carafe was an innovative choice, enhancing the coffee’s aromatics. Huge thanks to Yellow Stuffs for helping me get one.
- Cups: The Origami Sensory Cups were perfect for showcasing Finca Deborah’s complex acidity. Thanks to Slow Pour Supply for sponsoring them.
Preparing for Nationals
With my concept and tools in place, it was time to prepare. Every morning at 5 AM, before my daily roasting and work, I practiced. The quiet hours before sunrise were the best time to focus—free from distractions, emails, and messages. With limited time, I trained non-stop to perfect my routine and deliver the best experience possible at my first café pop-up in Durham, NC.
One of my favorite parts of competing is seeing friends. Even though we’re competitors, we support each other. We don’t know who will advance, but we help each other regardless. The coffee community is something I’m incredibly grateful for. With their support, I advanced to the Semi-Finals—the toughest stage, where we had to brew the unknown coffee.
After the Semi-Finals, I found out I had made it to the Top 6. I was overjoyed but also emotional—some friends didn’t make it, and I wished we could all move forward together. Still, I had to keep going and finish what I started—hosting my second café pop-up on the final stage.
The Final Round: A Celebration of Community
On Sunday, I was the first to present in the open service round. I was deeply moved by the support of friends who couldn’t be there but helped from afar. We set up, brewed coffee, and checked tasting notes together. I couldn’t have been more honored. We supported each other till the very end—a family, a community that uplifts one another. I feel so lucky to be part of it.
Then, after my presentation, I called “Time.”
And that’s the story of how I became the 3rd place U.S. National Brewers Cup 2025 representative of Boston—bringing home a trophy not just for myself, but for everyone who has been part of this journey. Every customer, friend, and supporter at my pop-ups has played a role in this achievement.
If you’ve read this far, you’re part of the journey too. This 3rd place is for everyone who loves coffee—because in the end, we’re all champions, telling the story of coffee in our own way.
Welcome to my café pop-up, the best specialty coffee pop-up on the East Coast!
