Precision, Peace, and Panama: A Champion’s Rituals
Backstage, Juan Sebastián Hernández isn’t rehearsing his routine or obsessively polishing his gear. He’s scrolling through Instagram, listening to reggaeton, and waiting, calmly. Not because he doesn’t care, but because he’s already done the work. What’s left is trust. Trust in the practice, the muscle memory, the months of repetition.
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“I never watch the other competitors,” he told us. “The less I know, the better. I just sit and wait. I’ve been doing it like this for four years, zero stress.” It sounds too chill for someone about to compete for a national title. But then again, Juan isn’t just anyone.
In this conversation, Hudes Magazine caught up with Juan Sebastián Hernández, right after he claimed the title of Panama’s 2025 Barista Champion. But we didn’t just want to talk about the competition. We wanted to know what was happening behind all that precision, what kind of headspace he was in, what memories he brought to the cup, and why he prefers scrolling through Instagram backstage instead of watching the other competitors.
What we got was a refreshingly honest chat about routines that don’t look like routines, drinks that come from somewhere personal, and the unexpected ways coffee weaves into (and out of) daily life. Juan didn’t hold back and we’re glad he didn’t.
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| Juan Sebastián Hernández |
Your winning theme was about 'transcending' in coffee. Can you share what that concept means to you and how you infused it into your signature drink?
This concept holds a deeply personal meaning for me. Even the presentation itself was personal, because it showed how much I’ve grown, both professionally and as a person. Made it clear that learning never stops. I went from tasting coffee for the first time to implementing compound measurements in fermentation processes.
Many might think that’s a huge leap, but it’s taken years of hard work, discipline, and effort. This concept, in my signature drink, was meant to transport you back to the past, to that moment when we stood in front of a coffee bar for the first time, not even knowing what to order.
It reflects our beginnings. It’s a drink that’s sweet, pleasant, and easy to make. A kind of memory and a fun reminder of who we were when we first got into coffee.
Was there a surprising or non‑coffee source—like art, literature, or nature—that inspired your competition routine?
What really inspired me was nostalgia. My coach and I were talking about how much we’ve grown in this industry and how far we want to go. We always wanted to win this competition, and one day we said to ourselves: let’s be open in this presentation.
Many might think that’s a huge leap, but it’s taken years of hard work, discipline, and effort. This concept, in my signature drink, was meant to transport you back to the past, to that moment when we stood in front of a coffee bar for the first time, not even knowing what to order.
It reflects our beginnings. It’s a drink that’s sweet, pleasant, and easy to make. A kind of memory and a fun reminder of who we were when we first got into coffee.
Was there a surprising or non‑coffee source—like art, literature, or nature—that inspired your competition routine?
What really inspired me was nostalgia. My coach and I were talking about how much we’ve grown in this industry and how far we want to go. We always wanted to win this competition, and one day we said to ourselves: let’s be open in this presentation.
Let’s show our feelings while also showing our strengths. Let’s make the judges feel human, let them feel that we all come from humble beginnings, and let them say, “wow, this guy made me remember so many things.” And that’s exactly
what happened.
So yes, nostalgia was what truly inspired this routine, the memories of how it all started.
what happened.
So yes, nostalgia was what truly inspired this routine, the memories of how it all started.
You're from Finca Lérida Estate, how does working closely with the farm influence the flavors and story you want to bring out in your presentation?
Working on a coffee farm gives me access to a wide range of coffees to choose from. It’s probably a bigger advantage than most people realize. It gave me a much broader perspective on what I wanted to.express and present. I cup coffees almost every day, and whenever I found interesting cups, I would set those lots aside, and my coach
would roast them so we could test them as espresso.
But the main coffee was born during the harvest, when an experimental fermentation gave us an outstanding cup. That’s where the story I wanted to tell through the concept of “transcendence” began. How we can remember our past and imagine how far coffee can take us.
Without giving away your recipe, is there an unusual trick or overlooked step you believe makes all the difference in your drinks?
Yes, absolutely. I think it was the consistency of my movements. In all three of my drinks, my movements were the same every time. My technical score was nearly perfect. I only lost one point, and it was because of the visual aspect of the milk beverage, ha-ha-ha. But everything else was spot on.
I believe that consistent practice led to that level of precision. Along with the great roast profiles of my coffees and solid recipes, I think repeating the exact same movements over and over again is what made the difference. I looked like a robot!
I believe that consistent practice led to that level of precision. Along with the great roast profiles of my coffees and solid recipes, I think repeating the exact same movements over and over again is what made the difference. I looked like a robot!
During that high-stakes final, did you have a ritual—song, mantra, gesture—that helped center you before serving?
Actually, yes, there’s kind of a ritual we follow every year when we compete. It basically starts when we arrive at the backstage area: we organize everything and then just sit down and talk about anything but the competition. We relax and wait for our turn. We always say, “What’s done is done,” and once you're backstage, there’s nothing you can change.
So that moment of just sitting, with the cart ready and the apron on,.waiting to be called. That’s my ritual every time. I listen to reggaeton, scroll through Instagram, and just wait. I don’t get
anxious, and for the four years I’ve been competing, I’ve done it the same way. Zero stress!
And I never watch the other competitors before me. The less I know about the competition, the better. I just sit and wait for my turn. A lot of people think I look super confident, but the truth is. I’m just at peace.
Barista signature drinks can be theatrical. What makes your signature creation uniquely yours, and how do you balance creativity with consistency under time pressure?
My signature drink this year was quite basic and simple, but it was closely tied to the concept. It consisted of dragon fruit, natural yogurt, butter, and espressos. Knowing what each ingredient
contributed to creating new flavors, and using simple recipes with complex backgrounds, helped me manage the preparation better on stage.
This year, my first drink was the signature one, so I didn’t have time pressure, it’s a little trick.
Is there a coffee variety, processing method, or culinary pairing you've yet to explore but are itching to experiment with?
Yes, absolutely. Here in Panama, there are some amazing Ethiopian varieties that are very popular in the Best of Panama competition, like Laurinas and Mokkitas. They are unusual varieties but very
complex and delicious. I hope to work with them someday to make a great espresso.
As for fermentations, this year I plan to experiment more with thermal shocks in Geishas, aiming to enhance floral notes. It’s still a study I haven’t finished. This year I did well with my processes: the natural Geisha. I processed placed #4 in the Best of Panama. It’s a good start for the types of fermentations I want to keep exploring.
When you’re not competing, what type of coffee do you drink casually at home or with friends? Does it differ from your competition approach?
Wow, it changes a lot. Every day after work, I go to my mother-in-law’s house with my wife and have traditional coffee with milk and sugar along with a piece of bread. It’s very common here in Panama.
complex and delicious. I hope to work with them someday to make a great espresso.
As for fermentations, this year I plan to experiment more with thermal shocks in Geishas, aiming to enhance floral notes. It’s still a study I haven’t finished. This year I did well with my processes: the natural Geisha. I processed placed #4 in the Best of Panama. It’s a good start for the types of fermentations I want to keep exploring.
When you’re not competing, what type of coffee do you drink casually at home or with friends? Does it differ from your competition approach?
Wow, it changes a lot. Every day after work, I go to my mother-in-law’s house with my wife and have traditional coffee with milk and sugar along with a piece of bread. It’s very common here in Panama.
Believe it or not, I don’t even make coffee at home, it’s pretty unusual. And when I hang out with friends, we never really drink coffee; it’s mostly about eating.
Basically, I drink specialty coffee when I’m working, at events, or.competing. I think there’s a taboo that many people have created. That once you taste a good coffee, you can’t drink anything lower quality. But I believe that’s not true. Coffee is enjoyed depending on the circumstance; it’s not always Panama Geisha.
And on weekends, on Sundays, my wife and I always go out and have a frappe with breakfast, haha. Mostly, I don’t drink coffee at home because I hate washing dishes and I’m too lazy to make coffee and then clean everything up. That’s why I prefer to have it at work. It’s just easier.
I have this kind of mindset where coffee barely exists in my private life. I’m around coffee almost all day, so when I get home, the last thing I want is anything to do with coffee. Maybe some people will understand me, haha.
What unique mark do you hope to make for Panama’s coffee scene, not just in Milan next October, but over the next decade?
I want to show that coffee truly has many opportunities to grow, as long as we’re willing to work hard and be disciplined. It’s a complicated industry — I won’t lie — but there are many opportunities.
I want to teach young people that you can go from working in a commercial coffee shop to working on a farm if you set your mind to it. It takes time, but it’s possible, and I speak from my own
experience. It’s about being persistent and loving what you do, never giving up.
That’s what I want for my country: to build a rich coffee culture where young people see many opportunities and feel inspired to keep working to go far. (Hudes Magazine)
Basically, I drink specialty coffee when I’m working, at events, or.competing. I think there’s a taboo that many people have created. That once you taste a good coffee, you can’t drink anything lower quality. But I believe that’s not true. Coffee is enjoyed depending on the circumstance; it’s not always Panama Geisha.
And on weekends, on Sundays, my wife and I always go out and have a frappe with breakfast, haha. Mostly, I don’t drink coffee at home because I hate washing dishes and I’m too lazy to make coffee and then clean everything up. That’s why I prefer to have it at work. It’s just easier.
I have this kind of mindset where coffee barely exists in my private life. I’m around coffee almost all day, so when I get home, the last thing I want is anything to do with coffee. Maybe some people will understand me, haha.
What unique mark do you hope to make for Panama’s coffee scene, not just in Milan next October, but over the next decade?
I want to show that coffee truly has many opportunities to grow, as long as we’re willing to work hard and be disciplined. It’s a complicated industry — I won’t lie — but there are many opportunities.
I want to teach young people that you can go from working in a commercial coffee shop to working on a farm if you set your mind to it. It takes time, but it’s possible, and I speak from my own
experience. It’s about being persistent and loving what you do, never giving up.
That’s what I want for my country: to build a rich coffee culture where young people see many opportunities and feel inspired to keep working to go far. (Hudes Magazine)
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all photos by Juan S for Hudes Magazine
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