How did you get into the coffee industry and become a barista?
By chance. I was supposed to start my masters in cultural anthropology. During this time I had the chance to taste my first specialty espresso and became so fascinated by this completely new dimension that coffee could be. Curious from this, I decided to do my first barista training... and fell in love.
What is the most unusual ingredient you’ve used in a coffee drink?
What are you thinking about right before you go on stage at a competition?
I'm thinking that competing is an immense privilege. It also means a lot of stress, I remember the extraordinary experience that preparing for the competition was, all the beautiful moments, all that I've learned and how lucky I'm am to be surrounded by extraordinary people.
What is your best coffee experience?
The intense weeks I spent at Finca El Manzano, with Emilio Lopez.
What is your favorite brew method at home and why?
V60 - easy - clean - consistent.
What is one piece of knowledge you would share with a non-barista coffee drinker?
Coffee = infinite diversity of flavors
Outside of coffee, what do you do for fun?
Badminton, surf, and play the piano.