Other
Berg Wu
Coffee Roaster
- Discipline
- Other
i. Biography
Coffee service built around extraction control, roast clarity, and competition-standard presentation is the useful frame for Berg Wu’s work. Simple Kaffa in Taipei is the shop record; the 2016 World Barista Champion title is the competition record. The through-line is a preference for ultra-clean roasting techniques and tightly managed espresso preparation, with green tea rolls also part of the house identity.
Formation
Coffee practice developed alongside study at National Taiwan University (NTU), where Berg Wu built the base for later café and competition work. In 2011, that practice became the roastery, a Taipei shop organized around distinctive flavor selection, careful roasting, and service aimed at drinkers who pay attention to aroma and cup structure.
Current Practice
The roastery remains the working platform for Berg Wu’s coffee program. The shop’s standing in Taipei rests on roasting discipline, quality control, and a service style shaped by competition standards without leaving the daily café format. The broader coffee trade knows Wu through that same attention to detail, carried from bar work into global competition.
Signature
Signature roasts include Smoky Southern Taiwan, cold portafilter technique, and portafilter ice bath.
Awards and Standing
Competition recognition fixed Berg Wu’s place in the international barista trade when he won the World Barista Champion title in 2016. The award marks a high level of technical execution and presentation within professional coffee service, and it remains the central formal recognition attached to his work.
Profile updated July 2026
FAQ
Asked of Berg
Where did Berg Wu train or study?
Berg Wu trained at NTU.
What recognition has Berg Wu received?
World Barista Champion (2016).
