Malaysia makes history as Tan Shing Win claims first-ever podium finish at 2026 World Barista Championship

Malaysia’s Tan Shing Win (right) has placed second at the 2026 World Barista Championship. — Picture from Instagram/World Barista Championship

By Kenny Mah

First Published: Monday, 26 Oct 2026 8:59 AM MYT

KUALA LUMPUR, Oct 26 — Malaysia has achieved its best-ever result at the World Barista Championship, with Tan Shing Win finishing second at the 2026 competition in Panama City, delivering a historic breakthrough for the country’s specialty coffee scene.

The reigning 2025 Malaysia Barista Champion secured his place on the podium after progressing through the preliminary rounds and semi-finals to reach the elite final six at the Panama Convention Center, where the competition ran from October 22 to 25.

Shing Win’s remarkable performance follows Malaysia’s previous best result at the prestigious global contest, when fellow Malaysian Jason Loo placed fourth at the 2025 World Barista Championship.

The achievement marks a defining moment for Malaysia’s coffee industry, demonstrating that the country’s baristas can compete with the world’s best on a stage traditionally dominated by established specialty coffee nations.

For Shing Win, who made his World Coffee Championships debut in Panama, the result is the culmination of nearly six years spent developing an understanding of coffee that extends well beyond the espresso machine.

Associated with One Half Roastery and Tri-Up Coffee, Shing Win has built his career across the specialty coffee supply chain, from sourcing green beans and working with producers to developing businesses and serving customers.

His journey into coffee began with a departure from conventional career expectations. Originally trained in finance and economics, he left office life after a short internship to pursue coffee full-time.

This was a decision that has now taken him to the podium of the world’s most prestigious barista competition.

Shing Win’s 2025 Malaysia Barista Championship routine. — Pictures from Instagram/World Barista Championship

At One Half Roastery in Petaling Jaya, he oversees business development and events, while his work with Tri-Up Coffee SEA involves green bean sourcing and market expansion. He has also served as store manager at artisanal bakery Dou Dou Bake.

That experience across the bean-to-cup journey informed a competition routine built around one of coffee’s most consequential variables: moisture.

During his 15-minute stage presentation, Shing Win explored how moisture levels influence coffee throughout its journey, from processing at origin and drying to the barista’s final extraction. 

His central argument was that managing moisture is not simply a technical exercise, but a responsibility that helps preserve, develop and ultimately reveal a coffee’s flavour potential.

For the competition, he selected Hacienda La Esmeralda El Velo JH Natural Geisha, sourced through Tri-Up Coffee.

Shing Win (third from right) with other 2026 World Barista Championship finalists. — Picture from Instagram/World Barista Championship

The coffee underwent a complex processing method in which its husk was inoculated with bacteria and yeast derived from coffee material, followed by three days of anaerobic tank fermentation and a slow-drying phase under carefully controlled temperature and humidity conditions.

The selection reflected Shing Win’s wider approach to specialty coffee: understanding that what happens at origin is inseparable from what eventually reaches the consumer’s cup. 

By connecting processing decisions with extraction and flavour, he presented the barista not merely as the final person in the chain, but as someone responsible for bringing the entire journey to its intended conclusion.

That philosophy has now carried him further than any Malaysian competitor before him at the World Barista Championship.

In a final featuring representatives from Australia, China, Canada, the United Arab Emirates and Thailand, Shing Win demonstrated that Malaysia’s coffee talent can hold its own among the international elite.

His podium finish also builds on the momentum generated by Loo’s fourth-place result last year, turning what was already a landmark performance into a new benchmark for Malaysian baristas.

For an industry that has spent years strengthening its roasting, sourcing, café and competition culture, Shing Win’s achievement is more than an individual accolade. 

This shows how far Malaysia’s specialty coffee community has progressed and is a promising sign of what its next generation of competitors might achieve.

Alberto Escobon (left) of Storm Barista Attitude presenting Shing Win with his award. — YouTube screenshot/World Barista Championship

From leaving a conventional career to pursue coffee full-time to standing among the world’s top baristas, Shing Win’s journey has reached a historic high point in Panama. 

Malaysia now has a new milestone to celebrate, and a new standard against which future World Barista Championship campaigns will be measured.

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