Carrying Italy in the Heart, Pouring London in the Cup
He grew up under the Italian sun where the moka pot's morning ritual was as natural as breathing. Years later, that rhythm carried him across the English Channel to London, where he honed his craft and dared to compete.
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| DAVIDE ORAZI - Coffee Masters Champion |
HUDES | Worldwide Digital Magazine for Manual Coffee Brewers
We caught up with Davide to talk about the espresso roots that shaped him, the competitions that tested him, and the journeys. Italy, London, New York, Mexico that keep his story brewing.
Can you tell us where you’re originally from, and where you’re currently based?
I’m originally from Jesolo, a town in the Veneto region of northern Italy, not far from Venice. I’m currently based in London, UK, where I’ve been living for the past 10 years.
Over the past decade, I’ve had the opportunity to work across various roles in the specialty coffee industry, from Head Barista to Coffee Operations Manager and Head of Coffee. I’m currently the Projects and Community Manager at WatchHouse in London.
What was your upbringing like, and how did it shape your relationship with taste, craft, or creativity?
If you grow up in Italy, espresso is part of your daily life. It’s more than just a drink, it’s a way to connect with others, whether it’s catching up with friends or meeting someone new. I started working in hospitality when I was 16 years old, and I was quickly drawn to the creativity and skills required behind making drinks. That’s where my passion for coffee and cocktails really started.
I especially enjoyed the creative process of making cocktails and found it incredibly rewarding to recommend or create memorable tasting experiences for guests, understanding their preferences and delivering exactly what they were looking for.
How did your coffee journey begin? Was there a specific moment or person that pulled you into this world?
I moved to London in 2015, and that’s when my curiosity led me into the world of coffee, a place where I could combine skill with creativity.
Once I discovered how much specialty coffee had to offer, I knew it was the career I wanted to pursue. What drew me in the most was the constant learning. There’s always something new to explore, and even after a decade in the industry, that’s still true.
What also stood out to me was the strong sense of community. Coffee has a way of bringing people together, whether it’s guests or professionals from around the world. Travelling has helped me see just how diverse coffee can be, and that’s something which has always inspired me.
What was the coffee scene like in your early days and how did it shape your view on specialty coffee?
In my early days, the coffee scene was more traditional, with a focus on service speed and latte art. However, as I got more into Specialty coffee and met more people from within the industry, I discovered how much it had to offer, especially in terms of emphasising quality, sustainability, and storytelling. This has definitely broadened my own perspective, highlighting the importance of every step in the coffee supply chain and the value of continuous learning.
What made you decide to compete in Coffee Masters, and what was your preparation like heading into the 2022 New York edition?
Competing in Coffee Masters was a way to challenge myself and showcase my skills on an international platform. Preparing for the 2022 New York edition involved well-rounded training, including refining my brewing techniques, developing a unique signature drink, and simulating competition scenarios to build confidence and precision.
Can you walk us through your experience on stage, what was going through your mind during the competition?
My main goal was being ready for anything unexpected and being focused on performing each task at the best of my abilities. The support from my team definitely had a huge impact on the competition outcome as everyone helped me stay present and give it my all.
Looking back, what was the most challenging part of Coffee Masters, and what did you learn from it?
Competing so far from home definitely came with its challenges, from transporting equipment and ingredients all the way from Europe to the US, to adjusting to the time difference.
The hardest part, though, was stepping onto a very different stage with unfamiliar competitors and a completely new crowd. Back in the UK, it’s easier because we usually see familiar faces, people we know and who are there to support us. That comfort can make a big difference when you're competing.
In New York, I didn’t know anyone at first, which was tough. But it’s been amazing to see how those initial connections have grown. I’ve now become close friends with many of the people involved, and that’s been one of the most rewarding parts of the experience.
How did winning the competition impact your career or perspective on coffee?
Winning Coffee Masters in New York was definitely a turning point in my career. It confirmed that the effort and training I put in for years were worth it, and it opened up new opportunities like judging and collaborating with other professionals in the industry. It also deepened my appreciation for the coffee community and the importance of constantly learning and evolving.
From New York to London to Mexico, your travels seem to play a big role in your story. How have these different places influenced your approach to coffee and life?
Cultures around the world, from origin countries like Mexico and Colombia to vibrant café scenes in places like New York and London, have really shaped my approach. Each place brings something different, such as the way coffee is sourced, prepared, or enjoyed.
What I find most interesting is how different cultures approach hospitality. It’s not just about the coffee itself, but how it’s served, the atmosphere, and the connection between people. Those small differences have made me think differently about the role coffee plays and how we can create better experiences for our guests.
I honestly believe that travel broadens your perspective. It keeps you curious and open to new ideas. Every place I’ve visited has taught me something, whether it’s a new brewing method, a way of connecting with customers, or simply a fresh way of thinking about coffee.
We’re curious, what’s one unforgettable coffee experience you’ve had in another country?
I’ve been lucky to travel a lot, and that’s given me some amazing experiences around the world.
Some of my favourite coffee memories come from Colombia and Mexico, not just for the coffee itself, but for the stunning settings and the warmth of the people. One place that really stood out was Avellaneda Café in Mexico City, owned by my friend Carlos De La Torre. It’s more than just a coffee shop; it has this rare, genuine sense of community, paired with exceptional coffee and creative drinks. Experiences like that are hard to come by.
I’ve also been really impressed by Dayglow in Brooklyn. From my first visit, I was struck by how well the team balance great coffee with creative signature drinks, something we don’t see as much of in the UK.
How do you stay grounded and keep learning, especially after reaching a high level of recognition?
For me, staying grounded means continuously learning, at times from my own mistakes but also from working with talented and inspiring coffee professionals, or by staying open to new experiences. I actively seek feedback and stay connected with the coffee community, which helps me keep growing. Winning something a competition is a nice milestone, but it’s just one step in the journey, there’s always more to discover and improve.
What does “great coffee” mean to you, personally?
Great coffee is all about balance, and the story behind it. It’s not just about how it tastes, but the journey it takes to get to the cup, the people involved, the process, and the care at every stage. Great coffee has the power to bring people together, spark conversations, and create meaningful experiences. That’s what makes it so special to me.
Do you follow any daily rituals or habits that help you stay connected to your craft?
I always start my day with a brew, no matter where I am or what’s ahead. It’s a moment I set aside just for myself, a chance to ease into the day and enjoy making coffee on my own terms, something I don’t always get to do at work during busy days.
Is there a specific part of the coffee-making process you’re most passionate about brewing, tasting, sourcing, or something else?
While I enjoy all aspects of coffee, espresso brewing is what I’m most passionate about. It’s something I’ve always loved, maybe because of my connection to espresso in Italy. I find it really rewarding to achieve the perfect cup, especially after learning how to control all the variables that affect it.
What are you currently working on or looking forward to in 2025?
This year, I’m focusing on strengthening community projects at WatchHouse, helping baristas prepare for competitions, and exploring new coffee experience concepts. I’m excited to see how specialty coffee continues to grow and the new opportunities that come with it.
One thing I look forward to every year is Coffee Masters at the London Coffee Festival, and as of last year, I’ve had the amazing opportunity to be involved as a Judge again.
It means a lot to still be part of the competition, because I truly think it’s one of the best in the coffee world. It’s not just about showing your skills on stage, it’s the sense of community that really makes it special.
Some of my closest friendships and most meaningful connections have come from Coffee Masters, and that’s honestly what I love most about it.
I’m also supporting a friend and competitor, Anja, in the World Barista Championship this upcoming October. She won the German 2025 Barista Championship, and I’m really excited to continue working together with her and see her compete on the World stage.
Travel is high on my list too, I’m excited to explore new countries and discover coffee experiences around the world.
If you could give one message to young baristas dreaming of competing one day, what would it be?
Believe in your potential and embrace the journey. Stay curious, practice diligently, and don’t be afraid to step out of your comfort zone.
Your team and the people you surround yourself with also make a tremendous difference to how you perform and perceive competitions so always cultivate relationships with people who believe in you and push you to be better. (Hudes Magazine)
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*all photos by Davide O for Hudes Magazine
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