Andrés Paparoni is our new Spanish Barista Championship champion.
He entered the world of coffee at the age of 14 and is now a trainer and Operations Manager at the NOMAD Academy.
On February 14 and 15, Madrid hosted the Madrid Coffee Fest, one of Spain's most prominent coffee festivals, which also hosts the grand finale of the Spanish Barista Championship, organized by the Specialty Coffee Association. This year's winner was Andrés Paparoni, trainer and Academy Operations Manager & Trainer at the Nomad Academy.
The test, which he passed with flying colors, consists of a 15-minute presentation in which you must serve a total of 12 drinks to the judges: 4 espressos, 4 milk-based drinks, and 4 signature drinks. "Beyond the technical execution, it's about building a narrative that connects the three drinks, always starting with the coffee or coffees you use. It is very important to explain the reasoning behind each decision: the origin of the coffee, the processes, the recipes, the ingredients, and how all of that translates into the final sensory experience in the cup," explains Andrés Paparoni.
The champion focused his narrative on origin, using Coffea eugenioides, the genetic mother of modern Arabica, grown naturally at Finca La Inmaculada. He also used a Chiroso coffee from Finca Las Flores, Washed anaerobic Washed , with a sweetness and acidity ideal for combining with the first coffee, which he blended in a mixture of 60% eugenioides and 40% chiroso. For the signature drinks, he filtered a Venezuelan robusta, his country of origin, using the new Sibarist Halo method and rose water. The result was a bitter with a flavor reminiscent of Venezuelan rum that paired very well with the coffees. His final score was 634 in the final.
Where does your passion for coffee come from?
Coffee has always been a part of my life. Most of my family is involved in the coffee industry, and I grew up surrounded by this world. I started working as a barista at age 14 alongside my father, who is a Q Grader trainer and one of the pioneers of specialty coffee in Venezuela. He was the one who opened the doors to this universe for me and taught me to understand coffee not only as a beverage, but as a culture, a profession, and a way to connect with people.
What motivated you to enter the championship?
It was Fran, Rebeca, and Núria from NOMAD who encouraged me to take the plunge. I have always been a big fan of the SCA championships, but for a long time I felt that the Barista category was "too much" for me. They saw something in me that I wasn't seeing yet, they encouraged me to try, and above all, they supported me and believed in me throughout the process. From then on, it became a shared goal and months of work that has now paid off.
What has your training been like to prepare for the tournament?
I started training at the end of November with my coaches, Rebeca and Nuria, at NOMAD. We trained practically every day until the competition; in almost three months, we only took two or three afternoons off. Throughout December, I took time off work so I could train every day at Cal Nomad. It was a very intense, demanding, and at the same time very beautiful process, and without a doubt, all that work is reflected in today's result. It was a process of learning, trial and error, and refining not only my technique, but also my speech and the way I communicated what I wanted to convey on stage.
Do you have any pre-competition routines?
I am quite meticulous with equipment and order. I check everything many times before starting, especially the scales (I touch them and check them over and over again to make sure everything is working properly). I also need everything to be aligned, straight, and symmetrical at the station. That sense of order helps me a lot to calm my nerves before going out to compete.
How have you handled the pressure?
It's been a rollercoaster ride. I've had some really good moments and some tougher ones. I'm someone who can get quite nervous in high-pressure situations, and there were times when the only reason I was able to keep going was because of the constant support from Rebeca and Núria. We trained not only on the technical routine, but also on emotional and mental management for months, and I think that was key to being able to go on stage with more calm and confidence in myself.
With the title secured, Andrés Paparoni will represent Spain at the World Barista Championship, which will be held from October 23 to 25 in Panama.