Emily Barker and Fernanda Orozco replicate on their victory on the espresso competitors in Sydney, Australia.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Images courtesy of The Barista League and Steven Wilson

The Barista League’s 2025 world tour made its Pacific cease this previous November at Sydney, Australia’s Oxford Artwork Manufacturing facility: a venue higher identified for reside music than espresso machines. However for one high-energy night time, espresso took middle stage. Amid flashing lights, packed crowds, and booming playlists, Emily Barker and Fernanda Orozco, competing as Crew Cherry Bourbon, rose above the chaos to say The Barista League‘s Pacific title. 

Representing England and Venezuela whereas calling Australia dwelling, the duo introduced heat, playfulness, and severe hospitality chops to the stage. Their efficiency was about presence, collaboration, and real pleasure within the course of. 

Vasileia Fanarioti: Congrats on the win! How did you put together for The Barista League competitors in Sydney? Did you have got a technique moving into? 

Emily & Fernanda: Most of our preparation revolved round experimenting with drinks collectively and seeing the place our concepts naturally landed. We already knew we communicated effectively and trusted one another behind the bar, so the main focus wasn’t on drilling methods—it was on refining how we offered ourselves and our concepts throughout the quick time-frame. We wished to be clear, assured, and pure with the judges, relatively than over-rehearsed.

The Barista League has a novel format. What was your favourite spherical or problem, and why?

The chilly brew mocktail spherical stood out for us. It gave us the area to discover new taste mixtures and actually play with creativity. We went by loads of variations earlier than selecting the ultimate drink, and that course of taught us a lot about steadiness and pairing. Sharing these drinks with pals and getting their suggestions reminded us why we love espresso within the first place. It’s about group. 

How did you purpose to face out from the opposite groups, whether or not in method, fashion, or power? 

Our precedence was to take pleasure in ourselves. We knew we had restricted time to make an impression, so we stayed organized however let the drink-making really feel second nature. The enjoyable half was permitting our personalities to come back by. Having our pals and colleagues within the crowd, and a playlist that hyped us up, made the stage really feel extra like dwelling than a contest ground. 

What makes The Barista League completely different from different competitions? And what did you like most about it? 

It feels accessible in a manner many competitions don’t. You don’t want uncommon coffees or months of inflexible coaching to take part—you simply want curiosity, teamwork, and enthusiasm. What we cherished most was the ambiance. It felt inclusive, relaxed, and genuinely welcoming, whereas nonetheless pushing us to carry out at our greatest. 

How did the workforce dynamic work between the 2 of you? Any memorable moments from backstage? 

We balanced one another actually naturally. There was loads of laughter backstage, blended with these last-minute “Are we really doing this?” moments. As soon as we stepped on stage, all the things clicked. Trusting one another made the entire expertise really feel lighter, even when the nerves hit. 

Let’s rewind: What obtained every of you began in espresso, and what’s saved you hooked? 

Emily: I began working in specialty espresso again in Liverpool, however shifting to Sydney fully modified my perspective. The scene right here pushed me creatively and professionally. Working with roasters and groups who continuously problem you retains the thrill alive. 

Fernanda: I studied hospitality administration in Spain, and my first barista competitors there sparked my ardour for espresso. Transferring to Australia gave me alternatives to continue to learn, particularly round roasting and extraction. Espresso retains me engaged as a result of there’s at all times one thing new to grasp.

Who or what evokes you most within the espresso business proper now? 

Emily: The Australian espresso group as an entire is extremely inspiring—particularly the connection between Sydney and Melbourne. On a private stage, working with Jibbi and Dao at Jibbi Espresso Roasters has been enormous for me. Their work ethic and drive are subsequent stage. And seeing pals succeed—like Nemo Pop successful the 2025 World AeroPress Championship—motivates me much more. 

Fernanda: My greatest inspiration comes from my colleagues at Toby’s Property, particularly Nich Rae, Danny Cao, and Josh Haidinger. They’re extremely beneficiant with their information and have helped me develop a lot, notably in understanding roasting and extraction. That form of mentorship makes an enormous distinction.  

The Sydney crowd was electrical. How did the vibe of the occasion have an effect on your expertise on stage? 

Emily & Fernanda: The power was unreal. Listening to the group react, seeing acquainted faces, and feeling that assist gave us an enormous confidence enhance. It stopped feeling like a contest and began to really feel like a shared expertise, which made performing a lot extra enjoyable. 

Now that you just’ve taken dwelling the win, what’s subsequent for you? Any massive objectives or espresso goals forward? 

As we head into 2026, we’ll be based mostly in numerous components of the world—Emily shifting again to the U.Ok. whereas Fernanda stays in Sydney—so we received’t be working collectively day-to-day. However we’re each eager to maintain competing, studying, and pushing ourselves. Profitable confirmed us that you just don’t want to attend for the “excellent second” to leap in. And having the tools we received means we are able to preserve experimenting at dwelling, which we’re extremely grateful for. 

If you happen to needed to describe your Barista League expertise in three phrases, what would they be? 

Enjoyable. Empowering. Unforgettable. 

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main deal with 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 individuals about baristas and their work.

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