Mikael Jasin

The Path

Barista work in Australia gave Mikael Jasin the counter-level training that still matters in coffee: repetition, extraction, service rhythm, and the immediate feedback of a drink served to a guest. In that setting, craft is not abstract. It is handled in small adjustments, tight timing, and the discipline of doing the same task well under pressure. Industry leadership followed that barista foundation rather than replacing it. Today, Mikael is Founder and CEO of So So Good Coffee Company, Founder and CEO of CATUR Coffee Company, and Chief of Coffee Innovation of Fore Coffee. Those roles place craft inside business structure: how coffee companies are built, how teams carry standards, and how new ideas remain answerable to the cup.

The Work Today

Company leadership at So So Good Coffee Company in Indonesia gives Mikael Jasin responsibility for direction, quality culture, and the operating choices that shape coffee before it reaches the guest. In a field where quality is read through detail, the work sits between strategy and daily calibration. The Founder role at SSG Coffee Company sits alongside the So So Good title in his current work. Across connected ventures, Mikael Jasin’s profile is less about a single station than about maintaining craft standards across different business contexts. At CATUR Coffee Company in Indonesia, Founder and CEO work keeps Mikael Jasin inside the business side of coffee while remaining tied to the product itself. The role implies decisions that affect the chain from company direction to the drink in hand, including how standards move through people, process, and service. Innovation is the defined remit at Fore Coffee in Indonesia, where Mikael Jasin serves as Chief of Coffee Innovation. In coffee, that term only holds value when it stays connected to fundamentals: preparation, understanding, and the shared language between farmers, baristas, and guests. His own language keeps that chain visible: "For me, coffee is both a craft and a mission — a way to connect farmers, baristas, and guests through mindful preparation and shared experience." He also frames the cup at a slower human scale: "For me, coffee has always been more than just a drink. It's a moment to slow down, a chance to be fully present." Together, the statements locate the work in both industry systems and the individual act of drinking.

Signature

The signature roasts Aji and Gesha mark Mikael Jasin’s profile through named coffees rather than abstract claims. Within, they stand as identifiers of roast work and taste direction in a career built across the counter, the company, and the cup.

In Their Words “For me, coffee is both a craft and a mission — a way to connect farmers, baristas, and guests through mindful preparation and shared experience.” “I think I would define myself as a coffee professional because my work spans very different parts of the industry.”

Acclaim

Competitive recognition in coffee records both result and standard under scrutiny. Mikael Jasin’s honors include Champion (2024), 7th place (2021), 1st place (2019), 4th place (2019), and 2nd place (2015), placing his work across multiple years of judged performance alongside his company and innovation roles.