Emily Barker and Fernanda Orozco reflect on their victory at the coffee competition in Sydney, Australia.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Photos courtesy of The Barista League and Steven Wilson
The Barista League’s 2025 global tour made its Pacific stop this past November at Sydney, Australia’s Oxford Art Factory: a venue better known for live music than espresso machines. But for one high-energy night, coffee took center stage. Amid flashing lights, packed crowds, and booming playlists, Emily Barker and Fernanda Orozco, competing as Team Cherry Bourbon, rose above the chaos to claim The Barista League‘s Pacific title.
Representing England and Venezuela while calling Australia home, the duo brought warmth, playfulness, and serious hospitality chops to the stage. Their performance was about presence, collaboration, and genuine joy in the process.
Vasileia Fanarioti: Congrats on the win! How did you prepare for The Barista League competition in Sydney? Did you have a strategy going in?
Emily & Fernanda: Most of our preparation revolved around experimenting with drinks together and seeing where our ideas naturally landed. We already knew we communicated well and trusted each other behind the bar, so the focus wasn’t on drilling techniques—it was on refining how we presented ourselves and our ideas within the short time frame. We wanted to be clear, confident, and natural with the judges, rather than over-rehearsed.
The Barista League has a unique format. What was your favorite round or challenge, and why?
The cold brew mocktail round stood out for us. It gave us the space to explore new flavor combinations and really play with creativity. We went through a lot of versions before settling on the final drink, and that process taught us so much about balance and pairing. Sharing those drinks with friends and getting their feedback reminded us why we love coffee in the first place. It’s about community.
How did you aim to stand out from the other teams, whether in approach, style, or energy?
Our priority was to enjoy ourselves. We knew we had limited time to make an impression, so we stayed organized but let the drink-making feel second nature. The fun part was allowing our personalities to come through. Having our friends and colleagues in the crowd, and a playlist that hyped us up, made the stage feel more like home than a competition floor.
What makes The Barista League different from other competitions? And what did you love most about it?
It feels accessible in a way many competitions don’t. You don’t need rare coffees or months of rigid training to participate—you just need curiosity, teamwork, and enthusiasm. What we loved most was the atmosphere. It felt inclusive, relaxed, and genuinely welcoming, while still pushing us to perform at our best.
How did the team dynamic work between the two of you? Any memorable moments from backstage?
We balanced each other really naturally. There was a lot of laughter backstage, mixed with those last-minute “Are we actually doing this?” moments. Once we stepped on stage, everything clicked. Trusting each other made the whole experience feel lighter, even when the nerves hit.
Let’s rewind: What got each of you started in coffee, and what’s kept you hooked?
Emily: I started working in specialty coffee back in Liverpool, but moving to Sydney completely changed my perspective. The scene here pushed me creatively and professionally. Working with roasters and teams who constantly challenge you keeps the excitement alive.
Fernanda: I studied hospitality management in Spain, and my first barista competition there sparked my passion for coffee. Moving to Australia gave me opportunities to keep learning, especially around roasting and extraction. Coffee keeps me engaged because there’s always something new to understand.
Who or what inspires you most in the coffee industry right now?
Emily: The Australian coffee community as a whole is incredibly inspiring—especially the connection between Sydney and Melbourne. On a personal level, working with Jibbi and Dao at Jibbi Coffee Roasters has been huge for me. Their work ethic and drive are next level. And seeing friends succeed—like Nemo Pop winning the 2025 World AeroPress Championship—motivates me even more.
Fernanda: My biggest inspiration comes from my colleagues at Toby’s Estate, especially Nich Rae, Danny Cao, and Josh Haidinger. They’re incredibly generous with their knowledge and have helped me grow so much, particularly in understanding roasting and extraction. That kind of mentorship makes a huge difference.
The Sydney crowd was electric. How did the vibe of the event affect your experience on stage?
Emily & Fernanda: The energy was unreal. Hearing the crowd react, seeing familiar faces, and feeling that support gave us a huge confidence boost. It stopped feeling like a competition and started to feel like a shared experience, which made performing so much more fun.
Now that you’ve taken home the win, what’s next for you? Any big goals or coffee dreams ahead?
As we head into 2026, we’ll be based in different parts of the world—Emily moving back to the U.K. while Fernanda stays in Sydney—so we won’t be working together day-to-day. But we’re both keen to keep competing, learning, and pushing ourselves. Winning showed us that you don’t need to wait for the “perfect moment” to jump in. And having the equipment we won means we can keep experimenting at home, which we’re incredibly grateful for.
If you had to describe your Barista League experience in three words, what would they be?
Fun. Empowering. Unforgettable.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work.
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