When Competition Stops Being Serious: How The Barista League Is Rewriting Barista Culture
The music was loud, the pace was fast, and the pressure, surprisingly, felt light. Somewhere between preparing drinks, watching the clock, and reading the energy of the crowd, Fernanda and Emily realized something unusual: this didn’t feel like a competition in the way they had always known competitions to be. It felt closer to a café in full swing, alive, unpredictable, and deeply human.
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That moment captures the spirit of The Barista League, a stage where performance is inseparable from personality, and where hospitality is not rehearsed into perfection but lived in real time. For the duo behind Team Cherry Bourbon, the experience was about creating a moment. Something shared between baristas, judges, and the room itself.
In this conversation, HUDES Magazine speaks with the winning team to talk about competition, creativity, and what happens when baristas are given permission to simply be themselves on stage. Asked to describe the experience in one sentence, their answer was disarmingly simple: “Grab a friend, have fun, and go for it.”
Behind that simplicity lies something bigger. A quiet shift in how excellence, performance, and coffee culture itself are beginning to be reimagined.
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JOY IN MOTION - Cherry Bourbon’s winning moment, where performance met personality and competition felt like real café life. |
Our names are Fernanda and Emily, and together our team name is Cherry Bourbon! This year we represented our home countries, England and Venezuela, in Australia, where we both now live. We first met earlier this year while working together at Toby’s Estate Flagship Café in Chippendale.
What was your journey in coffee and barista competitions before joining The Barista League?
Fernanda: I studied Hospitality Management in Spain, where I represented my school in a Barista Junior competition, which was my first competition and ignited my passion for coffee. I came to Australia to continue studying and to learn more about coffee here.
I worked at Manon in the QVB, Happyfield, and then Toby’s Estate. I have had the opportunity to learn a lot through both study and my work with Toby’s, and I have continued to compete where I can.
Emily: I worked in specialty coffee back in Liverpool in the UK, but when I came to Australia. I was blown away by the scene here in Sydney. I’ve had amazing opportunities working for Toby’s Estate and Jibbi Coffee Roasters. I’ve worked with some incredible people who are always pushing me to be the best I can be. I’ve learned so much in my two years in Sydney. The Barista League was my first competition!
What initially drew you to The Barista League?
We were initially drawn to compete because we loved how accessible this competition is for everyone in the industry. It’s nice to be able to compete in a serious competition without having to spend a lot of money on championship-level coffees, and to be able to have fun on stage without taking ourselves too seriously.
We thought it looked like a “fun competition,” and it definitely was!
Do you see TBL as something counter-culture compared to conventional competitions like the WBC or Brewers Cup?
We do see it that way. In comparison to WBC and Brewers Cup, we see TBL as being a bit more welcoming for everyone. It’s much easier to enter and compete, and it doesn’t require extended periods of routine training with a team or perfecting competition-level coffee. We think it’s a really good community coffee competition that actually summarises what’s great about working in the industry.
In your view, what kind of statement or commentary is TBL making toward the coffee industry?
A Different Philosophy: Fun, Chaos, Creativity. We think competitions like this, along with Barista Smackdowns and Barista Brawls, all take a different approach compared to standard WBC and Brewers Cup competitions. These competitions are more relaxed, fun, and less restrictive, with easier entry requirements.
We work in hospitality because we love people, customer service, and genuine connections. A lot of other competitions aren’t focused on this, so it’s refreshing to see a competition that really highlights it.
TBL emphasizes Concept, Service, and Product rather than purely technical precision. How did you interpret and apply these three pillars?
For us, concept was about representing how we are when we work. We wanted to be in our natural, comfortable state, just like we are in the café. We wanted to have fun, represent our blend of nationalities, and highlight the presence that has, particularly in Australia.
Service is always a core pillar of hospitality. When we are able to be ourselves at work, it allows our service to be excellent. For product, we wanted to emphasise a blend of cultures in our signature drink, keeping it exciting and interesting, with an uncommon blend of flavours and techniques.
How did it feel to step into a competition that’s intentionally chaotic, unpredictable, and fun. The opposite of the rigid, technical nature of mainstream competitions?
It felt really good. We were nervous, as expected, but found our groove quickly. We did some training beforehand but approached it in a more relaxed and less rigid way.
We’ve both been exposed to strict training for mainstream competitions, and this was a really nice alternative. We went in with the mindset that we just wanted to have fun.
Do you think TBL is offering a subtle critique of traditional barista competitions? If so, what exactly is it critiquing?
Definitely. The biggest thing we noticed is the cost perspective. The reality is that competing in mainstream competitions, particularly WBC and Brewers Cup, can be extremely expensive if you want to reach the level of other competitors. It’s easier when your company can sponsor you, but there are many baristas who don’t have that opportunity. Especially when you’re new to the competition scene, everyone involved in TBL was incredibly welcoming.
What challenge pushed you the furthest out of your comfort zone?
The time limit was something we weren’t used to. Having to perform our full routine, serve, and complete everything within the time limit. We were also not used to brewing with a French press, which freaked us out a bit. Time goes very quickly when you’re on that stage!
What was the boldest or strangest decision you made during the competition, and why do you think it worked?
We think our last-minute decision to commit to the flash paper for our signature drink, even though we were really short on time. It added a nice finishing touch. We were sort of ready for it, but also not really, so it became a spur-of-the-moment rush to get it done. We think it worked because it added a little excitement and created a memorable moment for the judges right at the end.
Did TBL change the way you think about “good coffee” or what a great coffee experience really means?
More so a great coffee experience. Things like exciting music, a friendly team, customer interactions, and interesting drinks with meaning behind them. A great coffee experience for us is a memorable one. A fun experience for both the customer and the team, where everyone can learn, be entertained, and feel comfortable asking questions.
Was there a moment when you realized, “We might actually win this”?
We think the crowd’s reaction to us was really loud and positive. Our music helped with the overall vibe, and we received great feedback from a lot of different people after our performance. Once the nerves wore off, we started to think we might have a good chance. We were so lucky to have so many friends and colleagues there, which made it really special.
In the context of TBL’s unique format, what do you think set your team apart from the others?We definitely think our music made a big difference. We were also on time in our performance, and we think we were more vibrant and much more focused on fun and excitement with the judges.
Do you think the barista world needs more competitions like TBL, more creative, more service-oriented?
Definitely. We think these competitions are great. Anything that’s more creative, less restrictive to enter, and more accessible for people from all cafés and walks of life is much needed in a sea of WBC and Brewers Cup competitions. It’s important to encourage all baristas to compete. It’s great for the community.
Do you see TBL as a vision of the future of barista competitions, or more as an alternative that helps balance an overly serious competition landscape?
More as an alternative at this stage. We think TBL and similar competitions will continue to grow over time for people who don’t want to compete in the overly serious competition landscape.
If traditional competitions are “academic,” TBL feels more like a “creative stage.” How do you interpret the relationship between these two worlds?
Traditional competitions definitely involve a lot of creativity, even though they are more academic. There is a significant amount of creative effort that goes into routines. From our perspective, though, there isn’t much room for freedom, traditional competitions feel much more rigid in their rules and preparation.
They are more formal representations of coffee, which can feel unrealistic compared to real-world hospitality. Competitions like TBL give a better picture of what hospitality service is actually like: more fun, more expression, and relaxed banter with customers and judges.
What is the biggest lesson you took home, both as baristas and as individuals?
The importance of being yourself, allowing yourself to have fun, and just giving it a go.
After experiencing TBL, has anything about the way you serve, prepare, or think about coffee changed?
For us, nothing has really changed. We stayed true to ourselves and to how we like to operate day to day. TBL has given us more confidence in our abilities and in working together to create experiences for people. It’s also inspired us to think about competing again in the future and what’s next for us.
If you could describe The Barista League in one sentence, what would it be?
The Barista League is a great place to compete for anyone, no matter who you are or what company you work for, grab a friend, have fun, and go for it.
What would you say to baristas who are curious but still hesitant to join?
Just do it. You will have no regrets.
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Article: When Competition Stops Being Serious: How The Barista League Is Rewriting Barista Culture
Published by: HUDES Magazine
Publication date: 22 February 2026
Photo credits: The Barista League and Sinan Beytaş
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