Calm teamwork, artistic aptitude, and a splash of Julio Jaramillo—Jair Garduño Vázquez and Sebastián Peñafiel share how they brewed their technique to victory at The Barista League’s Montreal occasion.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Pictures courtesy of The Barista League
The Barista League‘s North American occasion lit up Montreal, Canada, with its signature mixture of chaos, creativity, and caffeine, bringing collectively among the area’s most passionate espresso execs for an unforgettable evening at Café SAT.
Among the many whirlwind of thriller substances, wild challenges, and nonstop beats, one duo stood out for his or her calm teamwork and easy chemistry: Jair Garduño Vázquez and Sebastián Peñafiel, who took house the win with type, heat, and simply the correct quantity of Julio Jaramillo on the playlist.
We caught up with them to listen to their ideas on the win, the competitors, and what’s subsequent for them.
Vasileia Fanarioti: Congrats in your win! How did you put together for The Barista League competitors in Montreal? Did you will have a technique getting in?
Jair: We didn’t have any particular preparation as a result of The Barista League actually pushes you to adapt on the spot. That’s a part of what makes it so thrilling. Our principal focus was on the expertise we needed to provide our “prospects”—the judges. We needed to make them a part of a sensory journey by means of our drinks.
Sebastián: Preparation for The Barista League is hard. It’s not like different competitions the place you rehearse a routine. The format feels near what we do day-after-day behind the bar. For me, the important thing was studying the principles fastidiously, understanding the circulation, and specializing in bringing the most effective service and buyer strategy attainable. That’s what issues most.
The Barista League has a fairly distinctive format. What was your favourite spherical or problem, and why?
Jair: The chilly brew mocktail spherical, arms down! It’s not one thing we do day-after-day in our jobs, so it actually exams your creativity. I liked that we might convey our personal substances and use our personal cup. It helped us construct the story we needed to inform by means of our drink. That freedom was key to our win.
Sebastián: Similar right here—the mocktail spherical was my favourite. It offers you this opportunity to discover and create one thing fully new, to push taste boundaries, and to make espresso shine in a special context. It’s all about getting out of the field and having enjoyable with it.
How did you goal to face out from the opposite groups, whether or not in strategy, type, or vitality?
Jair: We targeted on being genuine. We didn’t attempt to invent a theme or routine that didn’t signify us—we simply needed to be ourselves on stage. That honesty helped us really feel snug and stress-free, which I feel actually confirmed in our efficiency.
Sebastián: Precisely. For me, it’s all about staying true to myself—no appearing, no gimmicks. If I attempt to faux, that’s once I get burdened. So we simply did what we do day-after-day throughout a Saturday rush on the café: transfer quick, keep in sync, and preserve it actual.
What do you assume makes The Barista League totally different from different competitions, and what did you’re keen on most about it?
Jair: I really like this query! The Barista League is sort of a competitors—but additionally not (laughs). It doesn’t have the identical formality or stress as different espresso championships, but everybody nonetheless brings their data, technique, and expertise to the stage. That steadiness creates a way of neighborhood that’s so uncommon. What I really like most is how accessible and honest it’s. Everybody competes with the identical espresso and tools, so it’s actually about talent and creativity—not who has the fanciest gear or rarest beans.
Sebastián: Completely. Coming from SCA competitions, I spotted how costly and high-stakes these will be. The Barista League ranges the taking part in subject. Everybody’s in the identical zone with the identical instruments, and that creates such a optimistic, open vitality. The neighborhood side is all the time entrance and heart.
How did the crew dynamic work between the 2 of you? Any humorous or memorable moments from backstage?
Jair: Working with Sebastián is wonderful. We expect alike, we share related palates, and we are able to nearly learn one another’s minds. That’s our largest energy. Throughout follow that morning, we got here up with most of our recipes with out saying a lot in any respect. That’s once I knew we had been in sync.
Sebastián: It’s all the time enjoyable working with Jair. We share shut cultural backgrounds, so the within jokes and popular culture references come naturally. As a result of we work collectively at Café Éclair, our communication is easy. We’re already on the identical rhythm.
Let’s rewind a bit: What bought every of you began in espresso, and what’s saved you hooked?
Jair: 13 years in the past, a cup of filter espresso brewed on a Chemex fully modified my life. It opened the door to the world of espresso and made me notice how linked it’s—how our actions as baristas can impression producers throughout the globe. What retains me hooked is how dynamic espresso is; it’s all the time altering, all the time difficult, and all the time giving me new methods to share with others.
Sebastián: For me, it began as a part-time job whereas I used to be in dance faculty about ten years in the past. Then I went again to Ecuador and tried a espresso from Finca Lugmapata, and that cup modified all the things. That’s once I knew I needed to dedicate myself to this world.
Who or what conjures up you most within the espresso business proper now?
Jair: Proper now, I’m most impressed by the folks I work with. They’re youthful than me however extremely skilled and motivated. It offers me a lot hope for the way forward for espresso as a result of it exhibits how severely this new era takes the craft.
Sebastián: I’m impressed by how a lot the business is evolving. It’s a reminder that life itself retains altering—and that’s a superb factor. We simply need to adapt, benefit from the course of, and continue to learn.
Montreal had such an lively crowd! How did the vibe of the occasion impression your expertise on stage?
Jair: It was wonderful—the gang’s vitality made me really feel so snug on stage. Their cheering gave me confidence, and after we completed, we shared our chilly brew mocktail with as many individuals as we might as a technique to say thanks.
Sebastián: Actually, I used to be simply vibing with the music we selected: Julio Jaramillo! It actually helped set the temper and preserve me grounded throughout the efficiency.
Now that you just’ve taken house the win, what’s subsequent for you? Any massive targets, tasks, or espresso goals on the horizon?
Jair: I often compete yearly within the Nationwide Barista and Brewers Cup Championships, so I’m hoping to do this once more, and sooner or later signify Canada on the world stage. I additionally need to reconnect with producers in Mexico, journey extra, and produce these tales again to share with my prospects.
Sebastián: A second win could be wonderful! Relying on the place The Barista League goes subsequent 12 months, I’d like to compete once more. I’m additionally specializing in Brewer’s Cup, the Canadian Barista Championship, and my mission with Juan Proaño—Athanor Espresso—to showcase Ecuadorian coffees. That’s a giant dream for me.
Lastly, for those who needed to describe your Barista League expertise in three phrases, what would they be?
Jair: Enjoyable, aggressive, inspirational.
Sebastián: Shocking, artistic, enjoyable.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a major give attention to the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate folks about baristas and their work.
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