The Stillness of Sofia Saud

In a competition scene often driven by adrenaline and precision, Sofia Saud approaches coffee with a kind of quiet curiosity. For the winner of the Spain AeroPress Championship 2025, brewing is less a performance and more a dialogue between herself, the water, and the beans she’s trying to understand. 

With a background in gastronomy and sommelier studies, Sofia sees coffee as an expressive medium where analysis meets intuition, and strategy blends with emotion in pursuit of something truly honest in the cup.

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

This feature is drawn from an exclusive conversation between Hudes Magazine and Sofia Saud, the newly crowned winner of the Spain AeroPress Championship 2025. In this interview, Sofia reflects on her journey from Ecuador to Spain, her thoughtful approach to coffee, and the quiet philosophy that guides her craft. One rooted in respect, curiosity, and a deep desire to listen to what the coffee wants to say.

SOFIA SAUD - Spain AeroPress Champion 2025

First of all, huge congrats again on your win! How does it feel now that everything’s settled a bit?

I’m really happy especially because of everything I learned along the way. The preparation phase is such a great opportunity to deepen your understanding of coffee; it’s almost like a game where you aim to get the best possible cup out of a specific coffee. It’s all about analysis, testing, and strategy!

What’s the first thing that went through your mind when they announced your name as the champion?

Honestly, I was surprised! The AeroPress circuit- both regional and national- was my very first coffee competition. But I went in feeling confident about my recipe and the reasoning behind it. It was so exciting to see that all the work, testing, and strategy had paid off.

How did you first get into coffee? Was it love at first sip, or something that grew over time?

It definitely grew over time. My first connection with coffee is back home in Ecuador, where amazing coffee is produced and it’s part of our culture. Later, when I moved to Spain to study gastronomy and then specialise in sommelier studies, I developed a sensitivity toward different gastronomic products, mainly beverages-coffee being one of them-and started to understand it from another perspective.

My first job in the industry was as a barista, and that’s when I realised how fascinating this world is and how much there is still to do. Now, working at a roaster in Spain- Trike Koffee Roasters, I’ve truly fallen in love with coffee. Understanding the entire process behind it and being surrounded by such passionate, knowledgeable people makes that passion contagious!

What made you decide to compete in the AeroPress Championship this year?

Mainly seeing friends & co-workers signing up and feeling encouraged by my team. So feeling supported and part of that group definitely pushed me to take the leap into my first coffee competition.

How did you prepare for it? Were you the type who practiced methodically, or more go-with-the-flow?

Definitely methodically  but always grounded in theory. The first step was understanding the coffee itself: its variety, process, and roast, since all of that shapes the cup profile. From there, testing different waters and mineral compositions, temperatures, and methods. Consistency was key, once your routine and cup are consistent, you can step on stage feeling calm and confident.

Any funny or unexpected moments from the competition you’ll never forget?

Probably competing against my boss, Honorio García, from Trike Koffee Roasters in the semifinals, that was both exciting and totally unexpected!

Could you share a little about your recipe or the idea behind it?

We were using a washed Geisha from Colombia, grown at high altitude. My focus was to create a balanced cup between the acidity, the sweetness and the body, while keeping its delicate floral notes! So I played around with temperature and extraction time to find that perfect harmony.

Was there a certain emotion or story you wanted to express through your brew?

Mostly, I wanted to transmit emotion and focus during my round, that sense of excitement that comes from doing something you love, while maintaining control!

Did everything go as planned during your final round, or was there a happy accident in there somewhere?

Luckily, everything went exactly as planned!

When you brew coffee, especially in a competition setting, what’s going on in your mind?

I completely zone in. I forget about everything around me and focus on each detail of the extraction. That’s what helps make the cup consistent through every round.

What does “good coffee” mean to you beyond just flavor or technique?

For me, it’s all about respect: for the coffee, the producer, the origin, and the roaster. There’s so much work behind every step of the value chain. A good coffee honors that effort, takes care of the product, and expresses its character as purely as possible.

Do you see coffee as more of a craft, a form of expression, or something else entirely?

I see coffee as both a craft and a form of expression. It’s technical, but it also allows you to communicate and express yourself through the cup!

Has your relationship with coffee changed because of this experience?

My relationship with coffee itself hasn’t changed  but my curiosity and excitement definitely have! That’s the beautiful thing about competitions: they spark new questions and push you to explore further.

What did this journey teach you about patience, failure, or even yourself?

It taught me to trust my own judgment to really listen to what the coffee wants to express, respect that, and focus on bringing out its best version.

In your opinion, what’s the soul of the AeroPress competition? Why do people keep coming back to it?

It’s the atmosphere, fun, relaxed, and full of community. It’s also a competition that welcomes everyone: enthusiasts and professionals alike. You don’t have to be an expert to join, and that openness helps build a real sense of connection in the coffee world.

Are you planning to represent Spain at the World AeroPress Championship?

Yes! I think it will be such an exciting opportunity to keep learning, meet people from the industry, and experience a world-level competition surrounded by so much talent and passion. I’m really looking forward to it!

What are you most excited (or nervous) about for the next stage?

I’m excited to discover the coffee we’ll use and a bit nervous about having limited time to test and adjust. But that’s part of the fun!

What’s next for you after this. More brewing, more exploring, or maybe slowing down for a while?

Definitely more exploring and brewing! I want to keep learning every day and contribute as much as I can to this amazing industry.

If coffee could talk, what do you think it would say about you?

I think it would be happy to be in hands that truly respect it, so hopefully, it’d have nice things to say! Hahaha.

And lastly, what would you tell your past self, before all of this started?

Trust the process, trust your skills, trust your cup and most importantly, trust in yourself! 

(Hudes Magazine)