Calm teamwork, artistic aptitude, and a touch of Julio Jaramillo—Jair Garduño Vázquez and Sebastián Peñafiel share how they brewed their strategy 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 a number of the area’s most passionate espresso professionals for an unforgettable night time at Café SAT. 

Among the many whirlwind of thriller elements, 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 dwelling the win with type, heat, and simply the correct amount 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 might have a method 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 major focus was on the expertise we wished to offer our “prospects”—the judges. We wished to make them a part of a sensory journey by way 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 every single day behind the bar. For me, the important thing was studying the foundations rigorously, understanding the move, and specializing in bringing the very best service and buyer strategy potential. 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, palms down! It’s not one thing we do every single day in our jobs, so it actually assessments your creativity. I liked that we may carry our personal elements and use our personal cup. It helped us construct the story we wished to inform by way 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 utterly new, to push taste boundaries, and to make espresso shine in a distinct context. It’s all about getting out of the field and having enjoyable with it. 

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

Jair: We centered on being genuine. We didn’t attempt to invent a theme or routine that didn’t signify us—we simply wished to be ourselves on stage. That honesty helped us really feel comfy 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 after I get harassed. So we simply did what we do every single day throughout a Saturday rush on the café: transfer quick, keep in sync, and maintain it actual. 

What do you suppose makes The Barista League totally different from different competitions, and what did you like most about it? 

Jair: I like this query! The Barista League is sort of a competitors—but additionally not (laughs). It doesn’t have the identical formality or strain 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 like most is how accessible and honest it’s. Everybody competes with the identical espresso and tools, so it’s actually about ability and creativity—not who has the fanciest gear or rarest beans. 

Sebastián: Completely. Coming from SCA competitions, I noticed 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 constructive, open power. The neighborhood facet is at all times entrance and middle. 

How did the group dynamic work between the 2 of you? Any humorous or memorable moments from backstage? 

Jair: Working with Sebastián is superb. We predict alike, we share related palates, and we are able to nearly learn one another’s minds. That’s our greatest power. Throughout follow that morning, we got here up with most of our recipes with out saying a lot in any respect. That’s after I knew we had been in sync. 

Sebastián: It’s at all times 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 received 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 utterly 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 at all times altering, at all times difficult, and at all times 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 after I knew I wished to dedicate myself to this world. 

Who or what evokes you most within the espresso trade 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 reveals how significantly this new era takes the craft. 

Sebastián: I’m impressed by how a lot the trade is evolving. It’s a reminder that life itself retains altering—and that’s a very good factor. We simply must adapt, benefit from the course of, and continue to learn. 

Montreal had such an brisk crowd! How did the vibe of the occasion impression your expertise on stage? 

Jair: It was superb—the group’s power made me really feel so comfy on stage. Their cheering gave me confidence, and after we completed, we shared our chilly brew mocktail with as many individuals as we may as a strategy to say thanks. 

Sebastián: Truthfully, I used to be simply vibing with the music we selected: Julio Jaramillo! It actually helped set the temper and maintain me grounded through the efficiency. 

Now that you simply’ve taken dwelling the win, what’s subsequent for you? Any large objectives, 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 try this once more, and someday signify Canada on the world stage. I additionally need to reconnect with producers in Mexico, journey extra, and convey these tales again to share with my prospects. 

Sebastián: A second win can be superb! 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, if you happen to needed to describe your Barista League expertise in three phrases, what would they be? 

Jair: Enjoyable, aggressive, inspirational.
Sebastián: Stunning, 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 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 folks about baristas and their work.

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