{"id":13178,"date":"2017-05-15T09:56:23","date_gmt":"2017-05-15T14:56:23","guid":{"rendered":"http:\/\/freshcup.com\/?p=13178"},"modified":"2022-08-17T23:05:31","modified_gmt":"2022-08-18T04:05:31","slug":"coffee-south-korea","status":"publish","type":"post","link":"https:\/\/freshcup.com\/coffee-south-korea\/","title":{"rendered":"The Road to Coffee through South Korea"},"content":{"rendered":"

Corporate coffee giants have found a welcome home in South Korea, but design-forward, independent caf\u00e9s and locally roasted coffee are popping up all along the peninsula. Savvy baristas are at the forefront of Korea\u2019s growing coffee scene, answering demand from trend-loving Koreans seeking the best coffee has to offer.<\/em><\/p>\n

[I]t\u2019s a calm and quiet Saturday morning in Seoul\u2019s Itaewon neighborhood. Wrapped in long woolen coats, weekend shoppers stroll casually down the street of this international district, a reputation that grew around South Korea\u2019s largest US military base. The Korean barbecue and foreigner-centered bars are shuttered at this hour, but the door to 5 Extracts<\/a> is open, a caf\u00e9 where one of Korea\u2019s best-known baristas, Hyun-sun Choi, makes coffee.White walls and minimal furniture lend an urban energy to the caf\u00e9. The interior is bright and modern; behind a yellow counter is a science lab of stainless steel and glass, all devoted to the perfect cup of coffee.<\/p>\n

\"south
5 Extracts’ Hyun-sun Choi (left) is the 2010 Korean Barista Champion. (Photos: Josh Doyle.)<\/figcaption><\/figure>\n

5 Extracts is not the only caf\u00e9 around, not by a long shot. On my short walk from the subway I counted two others, and now that I\u2019m here I see a Starbucks Reserve<\/a> right across the road. But Choi is confident in his skills, which have been tried and tested at both international and Korean competitions. Choi was confident enough to open 5 Extracts with Starbucks nearby, a bold move that characterizes the growing demand for specialty coffee on the Korean peninsula.<\/p>\n

\u201cThere weren\u2019t always this many roasteries in Korea,\u201d Choi says, reflecting on his early days as a barista. Until a few years ago, ordering pour-over coffee from most Korean caf\u00e9s would have earned you a blank stare. But the success of caf\u00e9s like Choi\u2019s is changing the local coffee culture, driving demand from trend-loving Koreans who want the best in gourmet coffee.<\/p>\n

While Choi brews me a cup of Colombian coffee, I check out the hardware on the counter: 2011 World Barista Championship, seventh place. 2010 Korean Barista Championship, first place. While it\u2019s good for Choi\u2019s business to display his awards, he\u2019s shy to talk about them. But he agrees that awards like this have helped put Korean baristas on the map, remembering not so long ago when coffee knowledge on the Korean peninsula was confined to corporate chains and instant offerings.<\/p>\n

\"south
A bright-yellow bar is central to the Itaewon caf\u00e9s airy, modern feel.<\/figcaption><\/figure>\n

\u201cPeople looked to the internet and took some influence from other countries,\u201d Choi says about the sudden shift in awareness. \u201cAt this point, we\u2019re seeing a Korean style emerge.\u201d<\/p>\n

And a surge in caf\u00e9s to back it up. The number of coffeehouses in Korea grew six-fold between 2006 and 2011. By 2015, there were over 17,000 caf\u00e9s in Seoul alone, putting the city ahead of US coffee hubs like San Francisco and Seattle in caf\u00e9s per capita.<\/p>\n

Like most Korean baristas who got into the business before the coffee wave, Choi\u2019s interest started abroad. He attended both high school and university in Melbourne, Australia, where he spent a lot of time in local caf\u00e9s. \u201cThat\u2019s where my interest started,\u201d he says.<\/p>\n

He came back home and opened a caf\u00e9 in Seoul\u2019s artistic Hongdae district, a laid-back shop built in an old Korean home. The caf\u00e9 is still going strong, frequented by an eclectic customer base including well-dressed business professionals and students seeking a trendy study spot. Choi\u2019s Itaewon location was his way of trying something new, adjusted to fit the upper-class shops and Starbucks Reserve sharing the street.<\/p>\n

\"south
Eclectic furniture and warm wood tones give 5 Extracts’ Hongdae district location a homey feel.<\/figcaption><\/figure>\n

Now after multiple awards and two caf\u00e9s, he\u2019s happy brewing what he likes, and hopes his customers feel as passionately as he does.<\/p>\n

\u201cIt\u2019s not my style to enter a contest every year. I\u2019d rather wait until I find a great bean I want to introduce,\u201d Choi says. He gushes about flavor and complexity, determined to extract all five flavors\u2014or 5 Extracts\u2014from every bean he roasts: sweetness, acidity, body, bitterness, and aromas. \u201cBalance is the most important thing,\u201d he explains.<\/p>\n

Though Choi launched his coffee career in Australia, Koreans can now access world-class coffee education in their home cities. Academies across the country teach cupping, roasting, and proper milk-pouring techniques.<\/p>\n

For some of Korea\u2019s youth, facing the burden of grueling educational schedules and daunting competition for entry into good schools, the dream of becoming a barista has replaced that of doctor or teacher. For others, it\u2019s become a viable second career option.<\/p>\n

\"south
Haksan draws on local character to design each of its Terarosa caf\u00e9s.<\/figcaption><\/figure>\n

A Booming Business<\/strong><\/p>\n

When Yongdeok Kim first dove into the coffee business fifteen years ago, he hardly knew a thing about beans. Now he runs a $17 million business with a focus on specialty coffee, called Haksan roasting company.<\/p>\n

Kim started the roastery in 2002 at age forty, after spending twenty-one years as a bank branch manager.<\/p>\n

Operating out of Korea\u2019s quiet and mountainous Gangwon-do province, Haksan distributed beans to hotels, upscale restaurants, and gourmet coffee shops. Then in 2012, after word of their superior roasting spread, they opened Terarosa<\/a>, their first caf\u00e9.<\/p>\n

Haksan now has eleven Terarosa caf\u00e9 locations across the country, with plans to expand into China.<\/p>\n

\"south
Terarosa has eleven caf\u00e9s across Korea and plans to open a shop in China.<\/figcaption><\/figure>\n

\u201cThe first key to our success has been quality,\u201d Kim says. \u201cWe started off distributing . . . so quality was always number one. Our employee training is also pretty thorough; we teach them to strike a balance between coffee expertise and good service.\u201d<\/p>\n

At first glance, the baristas at Terarosa look like those at any other Korean chain: gray berets, identical aprons, name tags. But peek over the counter, and you\u2019ll see baristas with a deep knowledge of their beans and acute attention to detail, timing their blooms with steady hands for a long line of customers.<\/p>\n

\u201cSlowly, but quickly,\u201d Kim says is the motto he envisions for their caf\u00e9s. \u201cOur goal is to be the Herm\u00e8s of the coffee world.\u201d<\/p>\n

\"south<\/p>\n

His reference to the premium fashion brand as a benchmark is admirable, and at this point, Terarosa seems to be right on track.<\/p>\n

The interiors of their eleven caf\u00e9s all have a similar feel, with rustic furniture and concrete floors a common theme. But there\u2019s a uniqueness to each location that draws on the local character.<\/p>\n

\u201cEach caf\u00e9 we open has its own concept. The culture is the same, but they all express it in a different way,\u201d Yongdeok says.<\/p>\n

Their Busan location is a perfect example of this, reflecting the city\u2019s local character in their design.<\/p>\n

\"south<\/p>\n

Korea\u2019s city by the sea, Busan is the country\u2019s second-most populous city and home to the world\u2019s fifth-largest shipping port (by cargo tonnage). Terarosa captured the city\u2019s industrial history by purchasing space in an abandoned steel warehouse and transforming it into a sprawling caf\u00e9, decorated with retired machinery from its steel-making past.<\/p>\n

THE POWER OF AESTHETICS<\/strong><\/p>\n

Touring the trendy coffee stops in Seoul, there\u2019s cause to believe it isn\u2019t just the coffee, but caf\u00e9s themselves that are driving Korea\u2019s coffee craze. Home brewing hasn\u2019t seen nearly the same growth spike as coffee shops. In a space-starved country, these wide-open, professionally-designed caf\u00e9s have become indispensable social centers; a place for first dates, anniversaries, and birthdays.<\/p>\n

Caf\u00e9s like Terarosa represent a changing landscape where design and quality are equally important. The shop\u2019s industrial interior is a haven for die-hard Instagrammers, but Terarosa has also built a reputation on quality.<\/p>\n

\u201cWhen we first opened, 95 percent of people were still drinking instant coffee. Then Starbucks landed here, which had a huge impact on Korean coffee culture,\u201d Kim says. \u201cThree years later there were so many roasteries you couldn\u2019t even count them. Recently we\u2019ve seen the number of shops with good coffee and good design rise significantly.\u201d<\/p>\n

\"south
A barista prepares coffee for eager Momos customers.<\/figcaption><\/figure>\n

As Terarosa looks to expand even further, eyeing markets in China and the Middle East, they\u2019re counting on quality to set them apart.<\/p>\n

Another Busan staple, Momos Coffee<\/a>, also looks to quality to build loyalty with customers. The city\u2019s poster child for gourmet, ethically sourced coffee, Momos first opened in 2007 as a take-out booth on a quiet uptown street.<\/p>\n

\u201cNow we\u2019ve got two full floors, a bakery, a roastery, and a coffee academy,\u201d says Hyun-ki Lee, owner and founder of Momos.<\/p>\n

He leaves out the two balconies, take-out window, and statue-filled bamboo garden. With its natural hardwood and traditional Korean roof, you could almost confuse Momos for a temple. Then you spot the constant flow of people carrying take-out cups and bags filled with baked goods. \u201cThese days our caf\u00e9 gets around 1,000 guests a day,\u201d Lee says.<\/p>\n

\"south
Momos statue garden welcomes guests to the coastal caf\u00e9.<\/figcaption><\/figure>\n

The roastery and bakery are both housed in their own temple-esque buildings, with glass walls on each to showcase bakers kneading dough or the roasters obsessing over their beans. There\u2019s no question that atmosphere is part of the reason for Momos popularity, but they\u2019re also serious about quality.<\/p>\n

\u201cI think people\u2019s attitude toward coffee has changed a lot. There\u2019s a lot more interest in quality now. Coffee culture from America, Europe, and Japan came in and spread quickly. Korean people are enthusiastic about new things,\u201d says Lee. \u201cWhen we find something good, we try to mirror it.\u201d<\/p>\n

He\u2019s been a barista and caf\u00e9 owner through the Korean coffee market\u2019s biggest changes, watching Korea transform from a country of primarily instant coffee consumers, through a market dominated by franchises, to a population thirsty for quality coffee with baristas who know how to find it.<\/p>\n

\"south<\/p>\n

Lee first started training in 2008 in neighboring Japan, a country respected by Korean baristas for its comparatively long history with specialty coffee. In 2009 he traveled to the United States, where he earned his Q Grader and SCAA Cupping Judge certificate. According to Lee, this is where he learned about coffee marketing, forming the basis for a business back in Korea.<\/p>\n

\u201cI also learned a lot about consumerism and coffee production areas. Even now I still visit the farms we trade with every year,\u201d he says.<\/p>\n

Lee is invested in coffee\u2019s future, and is looking to build a community from farmer to customer. You can see that long-term focus at work inside the caf\u00e9. The staff at Momos is upbeat and on top of their game. Everyone from the bakery to the front counter shares Lee\u2019s passion for the caf\u00e9, an energy palpable from the moment you walk in the door.<\/p>\n

\"south
Momos’ take-out window caters to customers who are in a hurry.<\/figcaption><\/figure>\n

\u201cMost of our staff has been here a long time,\u201d Lee says. \u201cWe want to keep making their lives better, so we think about their work environment and their welfare. This is what gives our employees motivation and helps us to grow.\u201d<\/p>\n

When I ask Lee about his plans for the future, he says major expansion isn\u2019t his vision for Momos.<\/p>\n

\u201cWe\u2019re still focusing on staying true to the basics, and putting in the effort to keep our customers and suppliers happy,\u201d he says. \u201cWe think expanding might not fit our local business goals. Maybe we\u2019ll get involved in some local art projects, or some community development.\u201d<\/p>\n

All this talk with Lee about coffee makes me thirsty, so I order a cup of the Costa Rican coffee. I walk through a crowd of excited coffee drinkers in their element. It\u2019s busy, and seats are scarce, so I take my coffee outside to the garden. A natural flavor in a natural setting\u2014a fitting end to this coffee journey down the peninsula.<\/p>\n

Coffee\u2019s journey through Korea has been swift, but with caf\u00e9s like Momos, it has reached a place where taste, service, and sustainability are held at high value. Rapid growth has inspired a new generation of Koreans who are passionate about their work, take quality and customer service seriously, and are leading the charge for the continued transformation of the country\u2019s coffee culture.<\/p>\n

\u2014Josh Doyle<\/a> is\u00a0a writer living in East Asia.<\/p>\n","protected":false},"excerpt":{"rendered":"

Specialty coffee takes off in South Korea with design-forward caf\u00e9s and locally roasted coffee.<\/p>\n","protected":false},"author":1091,"featured_media":13182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}},"beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[14253],"tags":[4965,4967,4966,4962,4964,4963,4788,4969,111,4970,4968],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"\nThe Road to Coffee through South Korea - Fresh Cup Magazine<\/title>\n<meta name=\"description\" content=\"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/freshcup.com\/coffee-south-korea\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Road to Coffee through South Korea - Fresh Cup Magazine\" \/>\n<meta property=\"og:description\" content=\"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/freshcup.com\/coffee-south-korea\/\" \/>\n<meta property=\"og:site_name\" content=\"Fresh Cup Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/FreshCupMagazine\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-15T14:56:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-08-18T04:05:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/freshcup.com\/wp-content\/uploads\/2017\/05\/Korea_1014x576.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1014\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Josh Doyle\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@FreshCupMag\" \/>\n<meta name=\"twitter:site\" content=\"@FreshCupMag\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Josh Doyle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/freshcup.com\/coffee-south-korea\/\",\"url\":\"https:\/\/freshcup.com\/coffee-south-korea\/\",\"name\":\"The Road to Coffee through South Korea - Fresh Cup Magazine\",\"isPartOf\":{\"@id\":\"https:\/\/freshcup.com\/#website\"},\"datePublished\":\"2017-05-15T14:56:23+00:00\",\"dateModified\":\"2022-08-18T04:05:31+00:00\",\"author\":{\"@id\":\"https:\/\/freshcup.com\/#\/schema\/person\/08e51dace4d49cdb6d72242520a6c067\"},\"description\":\"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.\",\"breadcrumb\":{\"@id\":\"https:\/\/freshcup.com\/coffee-south-korea\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/freshcup.com\/coffee-south-korea\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/freshcup.com\/coffee-south-korea\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/freshcup.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Retail and Commerce\",\"item\":\"https:\/\/freshcup.com\/category\/retail-commerce\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Barista\",\"item\":\"https:\/\/freshcup.com\/category\/retail-commerce\/barista\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"The Road to Coffee through South Korea\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/freshcup.com\/#website\",\"url\":\"https:\/\/freshcup.com\/\",\"name\":\"Fresh Cup Magazine\",\"description\":\"Coffee Industry Stories and Insights\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/freshcup.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/freshcup.com\/#\/schema\/person\/08e51dace4d49cdb6d72242520a6c067\",\"name\":\"Josh Doyle\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/freshcup.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c6b01d498fea3227b36b8c3f3be5cfd3?s=96&d=https%3A%2F%2Fp194.p3.n0.cdn.getcloudapp.com%2Fitems%2FNQu4LeXQ%2Fd67247f7-9611-4038-b16a-7478cd067ca3.jpg%3Fv%3Dfdbe2c631762f9448134eee172d9efb5&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c6b01d498fea3227b36b8c3f3be5cfd3?s=96&d=https%3A%2F%2Fp194.p3.n0.cdn.getcloudapp.com%2Fitems%2FNQu4LeXQ%2Fd67247f7-9611-4038-b16a-7478cd067ca3.jpg%3Fv%3Dfdbe2c631762f9448134eee172d9efb5&r=g\",\"caption\":\"Josh Doyle\"},\"url\":\"https:\/\/freshcup.com\/author\/josh-doyle\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Road to Coffee through South Korea - Fresh Cup Magazine","description":"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/freshcup.com\/coffee-south-korea\/","og_locale":"en_US","og_type":"article","og_title":"The Road to Coffee through South Korea - Fresh Cup Magazine","og_description":"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.","og_url":"https:\/\/freshcup.com\/coffee-south-korea\/","og_site_name":"Fresh Cup Magazine","article_publisher":"https:\/\/www.facebook.com\/FreshCupMagazine\/","article_published_time":"2017-05-15T14:56:23+00:00","article_modified_time":"2022-08-18T04:05:31+00:00","og_image":[{"width":1014,"height":576,"url":"https:\/\/freshcup.com\/wp-content\/uploads\/2017\/05\/Korea_1014x576.jpg","type":"image\/jpeg"}],"author":"Josh Doyle","twitter_card":"summary_large_image","twitter_creator":"@FreshCupMag","twitter_site":"@FreshCupMag","twitter_misc":{"Written by":"Josh Doyle","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/freshcup.com\/coffee-south-korea\/","url":"https:\/\/freshcup.com\/coffee-south-korea\/","name":"The Road to Coffee through South Korea - Fresh Cup Magazine","isPartOf":{"@id":"https:\/\/freshcup.com\/#website"},"datePublished":"2017-05-15T14:56:23+00:00","dateModified":"2022-08-18T04:05:31+00:00","author":{"@id":"https:\/\/freshcup.com\/#\/schema\/person\/08e51dace4d49cdb6d72242520a6c067"},"description":"Specialty coffee takes off in South Korea\u2014design-forward caf\u00e9s with locally roasted coffee are popping up all along the peninsula.","breadcrumb":{"@id":"https:\/\/freshcup.com\/coffee-south-korea\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/freshcup.com\/coffee-south-korea\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/freshcup.com\/coffee-south-korea\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/freshcup.com\/"},{"@type":"ListItem","position":2,"name":"Retail and Commerce","item":"https:\/\/freshcup.com\/category\/retail-commerce\/"},{"@type":"ListItem","position":3,"name":"Barista","item":"https:\/\/freshcup.com\/category\/retail-commerce\/barista\/"},{"@type":"ListItem","position":4,"name":"The Road to Coffee through South Korea"}]},{"@type":"WebSite","@id":"https:\/\/freshcup.com\/#website","url":"https:\/\/freshcup.com\/","name":"Fresh Cup Magazine","description":"Coffee Industry Stories and Insights","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/freshcup.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/freshcup.com\/#\/schema\/person\/08e51dace4d49cdb6d72242520a6c067","name":"Josh Doyle","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/freshcup.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c6b01d498fea3227b36b8c3f3be5cfd3?s=96&d=https%3A%2F%2Fp194.p3.n0.cdn.getcloudapp.com%2Fitems%2FNQu4LeXQ%2Fd67247f7-9611-4038-b16a-7478cd067ca3.jpg%3Fv%3Dfdbe2c631762f9448134eee172d9efb5&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c6b01d498fea3227b36b8c3f3be5cfd3?s=96&d=https%3A%2F%2Fp194.p3.n0.cdn.getcloudapp.com%2Fitems%2FNQu4LeXQ%2Fd67247f7-9611-4038-b16a-7478cd067ca3.jpg%3Fv%3Dfdbe2c631762f9448134eee172d9efb5&r=g","caption":"Josh Doyle"},"url":"https:\/\/freshcup.com\/author\/josh-doyle\/"}]}},"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/freshcup.com\/wp-content\/uploads\/2017\/05\/Korea_1014x576.jpg","jetpack_shortlink":"https:\/\/wp.me\/pf7LWY-3qy","_links":{"self":[{"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/posts\/13178"}],"collection":[{"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/users\/1091"}],"replies":[{"embeddable":true,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/comments?post=13178"}],"version-history":[{"count":0,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/posts\/13178\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/media\/13182"}],"wp:attachment":[{"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/media?parent=13178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/categories?post=13178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshcup.com\/wp-json\/wp\/v2\/tags?post=13178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}