Jooyeon Jeon

The Path

Bar work teaches through repetition: order flow, preparation discipline, sensory calibration, and the close reading of guests. Jooyeon Jeon began their career as a barista at MOMOS COFFEE in Busan, South Korea, where that daily service formed the practical foundation for her coffee work. The training was not separate from hospitality; it was built into the pace and attention of the bar. Specialty coffee responsibility often expands from service into the upstream choices that define what service can deliver. The part-time role Jeon entered in 2007 gradually opened into deeper responsibility, connecting bar practice with the decisions behind sourcing, roasting, and quality. Today, Jooyeon is co-ceo / Joint CEO of MOMOS COFFEE, a leadership position still tied to the Busan company where her coffee work began.

The Work Today

Leadership in a coffee company is strongest when it remains connected to the cup and to the chain that precedes it. Now Jeon is co-CEO / Joint CEO at MOMOS COFFEE in South Korea, with her current role tied to the Busan company where she started. Her vantage point covers coffee as both a served product and the result of choices made well before service. Green coffee work depends on reading origin, variety, processing method, importation, direct trade, and quality control as practical variables, not decorative language. Jeon’s specialty centers on green coffee beans across those areas. In that work, origin and variety identify potential; processing method and quality control determine how that potential is protected, assessed, and carried forward. Roasting direction at MOMOS COFFEE is framed around clarity and balance rather than heavy-handed signature. In roasting, Jeon and Jeongsoo Pak focus on “developing a final cup of coffee that is clean and balanced, while expressing the unique flavours that different regions, terroir, and varietals bring.” The aim is not to erase difference in pursuit of uniformity, but to make regional, terroir, and varietal character legible in the finished cup.

In Their Words “ roasting, our focus is on developing a final cup of coffee that is clean and balanced, while expressing the unique flavours that different regions, terroir, and varietals bring.” “There is not a special moment that I became barista. I just started working in coffee as a part-time job in MOMOS COFFEE in 2007, when I was university student as a major in social welfare.”

Acclaim

Competition recognition here sits alongside company work, not apart from it. Jooyeon's honors include World Barista Champion (2019) and World Barista Championship, 14th place (2018). Those results mark barista craft at an international level while the daily practice remains tied to MOMOS COFFEE in Busan, South Korea, and to the linked work of green coffee, roasting direction, quality control, leadership, and service.