Earlier this year, Andrés Paparoni claimed the Spain Barista Championship title with a routine defined by technical precision, creative problem-solving, and a bold use of water as a design tool. While many competitors focus on tailoring the water of their Signature beverage, Andrés took a slightly different approach: integrating APAX LAB minerals into the ice cube of his signature beverage, allowing the balance of the drink to evolve intentionally as it diluted.

We spoke with Andrés about competition, creativity within constraints, and how water became a key element in shaping his winning performance.

Tell us more about the Barista Championship — what makes this competition so unique and exciting for you?

For me, Barista is one of the most demanding championships: the amount of equipment, the number of drinks, and the technical complexity of building a coherent routine make it incredibly challenging. At the same time, that’s what makes it so inspiring. It’s the moment where you get to see a barista at their maximum expression — technical precision, storytelling, product knowledge, and service all coming together in 15 minutes.

How did you first hear about APAX LAB, and what made you choose your products for the competition?

I first discovered APAX LAB through the Brewers competitions, seeing how many competitors achieved outstanding results thanks to what water can contribute to the final cup. Later, I had the chance to meet Simon when he visited The Nomad Coffee Academy for a tasting session. It was during that cupping that he gifted me a bottle of Jamm — the very same one I ended up using in the championship.

Which courses in your routine had tailored water, and how did you adjust the mineral profile for each one?

I tailored water specifically for my signature beverage. The ingredients were already very expressive, but the acidity was pushing too far forward and the drink wasn’t as juicy or balanced as I wanted. Together with my coaches (Rebeca Silva and Nuria Ruiz), we applied the same logic we use in Brewers: shaping perception through water. We took it one step further and designed a custom water profile for the ice used in the drink, so the balance evolved positively as the ice melted.

In what ways did the mineral concentrates help enhance the clarity, balance, and expression of your coffees?

Using APAX LAB allowed me to control hardness and buffering in a very precise way. This helped soften aggressive acidity, enhance juiciness, and keep the flavours clean and transparent. Instead of masking the ingredients, the tailored water brought clarity and cohesion to the whole drink as it diluted.

Which APAX LAB profile is your favourite (espresso, milk drinks, signature), and why?

JAMM is my favourite. It gives me structure and balance without adding unwanted flavour. It’s incredibly versatile and easy to fine-tune depending on the drink, which makes it perfect for competition contexts.

What coffees did you choose for your routine, and how did you tailor your water recipe to bring out their best qualities?

I worked with three coffees in total. For the grinder, I used a blend of 60% Eugenioides Natural from Finca La Inmaculada and 40% Chiroso Washed with anaerobic fermentation from Finca Las Flores, and I used this blend across all drinks in the routine. For the signature beverage, I added a bitter prepared from a Venezuelan Robusta, filtered in rose water and then centrifuged to bring out a subtle woody character connected to my origin.
The tailored water (used for the ice in the signature drink) helped integrate all these components, keeping the drink balanced and expressive rather than sharp.

What was your winning water recipe with APAX LAB?

For the ice, I used 60 drops of Jamm per litre of Bezoya water (a very soft water widely available in Spain). This gave me the hardness I needed without the off-flavours that harder commercial waters can bring.

Current competition regulations limit water customisation in certain ways — what are your thoughts on these rules?

I see the regulations as something that evolves alongside competitors and the industry. My approach is to understand the rules deeply and then work creatively within them. Constraints often push you to find smarter, more elegant solutions.

For baristas looking to optimise their water for competition or daily service, what advice would you give them?

Test a lot, and don’t underestimate the impact water has on the final cup. Water can change everything: from clarity to balance to texture. My biggest advice is to have fun experimenting with different mineral concentrates and really listen to what changes in the cup.

Conclusion

Andrés Paparoni’s Spain Barista Championship win is a powerful example of how creativity and technical understanding can coexist. By applying mineral design not just to brewing water but to the ice in his signature beverage, he demonstrated that water is not a static variable, but an evolving element within the drink itself. His approach highlights the future of competition coffee: thoughtful, precise, and fearless in experimentation. We’re proud to welcome Andrés Paparoni, Spain Barista Champion 2026, into the APAX LAB Hall of Fame.