Many people choose to work tirelessly so they can later enjoy life to the fullest. For Julie Dang, fulfillment exists within the work itself. In her world, coffee is not simply a beverage — it is a lifelong journey of learning, sensory exploration, cultural expression, and value creation within the global coffee industry.
In her early 30s, Julie Dang has already established herself as one of Vietnam’s most respected coffee experts and professional barista trainers. She founded Barista School in Vietnam in 2016 and currently serves as President of Global Coffee School (GCS) in Vietnam, an international coffee and beverage education organization with a presence in more than 40 cities worldwide. She is a member of the Specialty Coffee Association (SCA), an authorized instructor for SCENTONE (Sensory Research & Training Institute, South Korea) and the Latte Art Grading System (LAGS), an international barista coach and competition judge, contributing her expertise to major coffee competitions both domestically and worldwide.
Becoming an International Barista Judge: Elevating Standards Through Experience
Over the past four years, Julie Dang has served as a Technical Judge, Sensory Judge, and Head Judge at international coffee competitions.
Each role demands precision and deep expertise — particularly the position of Head Judge, who not only evaluates competitors but also ensures fairness, consistency, and adherence to global competition standards.
“Every judging session feels like pushing my cognitive limits,” Julie shares. “But the experience I gain is invaluable. It allows me to better mentor Vietnamese baristas as they step onto the international competition stage.”
Her judging work strengthens her authority within the specialty coffee community and deepens her practical insights into evolving global coffee standards.
Professional Barista Skills: Where Technique, Culture, and Sensory Mastery Converge
For Julie, a competition-level cup of coffee representing a country is never defined solely by extraction ratios or advanced equipment. It reflects culture, culinary identity, craftsmanship, and national pride.
This philosophy shapes her barista training programs. Passion and sensory skill development form the foundation, complemented by technical precision, discipline, and the mindset required for long-term professional growth in the coffee industry.
“Barista training goes far beyond brewing techniques. It is about cultivating sensory awareness, professional discipline, passion, and lifelong learning,” she explains.
Gender Representation in the Coffee Industry: Breaking Barriers With Belief
At the expert and training level, the coffee industry has traditionally been male-dominated. Julie acknowledges the presence of gender bias but believes that conviction and resilience are more powerful than stereotypes.
Women, she notes, often possess strong advantages in sensory sensitivity, endurance, and perseverance — qualities that are essential in specialty coffee and professional training.
“When your belief is strong enough, your vision becomes reality,” she affirms.
Coffee Education Begins With Sensory Skills
One of the most common misconceptions Julie aims to change is the idea that learning coffee simply means learning how to brew.
In her approach to coffee education, sensory skills are the true starting point. Without sensory evaluation capabilities, a professional cannot assess quality standards, understand green coffee characteristics, differentiate processing methods, or appreciate how roasting profiles shape flavor outcomes.
“Coffee roasting is not merely a technical operation — it is an intentional act guided by perception and craftsmanship,” she explains.
This sensory-first philosophy distinguishes her training methodology within Vietnam’s growing specialty coffee landscape.
From Coffee Entrepreneurship to Coffee Education: Choosing Long-Term Impact
Julie began her journey as a coffee entrepreneur and experienced early business setbacks. Those challenges ultimately clarified her purpose: investing in people generates the most sustainable impact in the coffee industry.
Rather than pursuing faster financial returns through commercial ventures, she chose the more demanding path of professional barista training and coffee education — a niche yet deeply meaningful sector.
“I measure my success through the growth of my students,” she shares.
Through education, she continuously expands her own perspective, seeing coffee through multidisciplinary lenses — science, aesthetics, engineering, culture, and gastronomy — keeping her career dynamic and forward-looking.
Continuous Learning and Global Coffee Expertise
Julie Dang has studied and conducted coffee research across Asia and Europe, completing advanced certifications in sensory skills, green coffee, roasting and grinding, barista skills, brewing, and latte art. She is internationally recognized as a certified instructor by leading global coffee organizations.
For Julie, knowledge is the foundation of sustainable professional development. Teaching, however, is her true calling — a platform to transfer expertise, inspire confidence, and elevate Vietnam’s presence within the global specialty coffee industry.
“When you work with passion, you don’t wait for time off to enjoy life. You experience fulfillment in the work itself.”
Source: Phu Nu Newspaper
